Executive chef jobs in Danville, CA

Riggs Distributing, Inc. is a luxury appliance distributor based in Burlingame, California. We distribute Sub-Zero, Wolf, Cove, and Best Hoods appliances throughout Northern California, Western Nevada, and Hawaii. Our core focus is to deliver exceptional support through quality interactions and amazing experiences. Riggs team members support our company values of Be Bold. Be Open. Be Gracious. Be ALL IN. Our special and unique culture is essential to the success and growth of our team.

Job Description A high profile tech company headquartered in San Francisco is looking for an Executive Chef experienced in high volume operations to oversee their cafe. Lead a large experienced culinary team in a scratch kitchen with ingredients that are locally and sustainable sourced. This opportunity offers great benefits, career growth opportunities! Would you or someone you know like to hear more?

Market Broiler History The Market Broiler Restaurant brand was launched in Riverside, CA in 1989. The flagship restaurant has earned the coveted Best for Seafood crown for over three decades and is recognized as the The Best Restaurant in Riverside by the readers of the Riverside Press-Enterprise. Since first opening our doors, six (6) additional Market Broiler/MB Grille locations have been opened throughout California. The Fremont and Huntington Beach locations have been designed with a casual neighborhood feel, while our locations in Orange, Ontario, Simi Valley, and Torrance locations reveal larger, higher traffic versions of Market Broiler with an entertainment vibe. About the Job: Market Broiler, Fremont, is currently seeking an Experienced Chef to assist in our Back of the House Operations. The Executive Chef directs all aspects of the kitchen operations including guest service, accounting/budgeting, and inventory control. Ideal candidate will have a consistent and successful track record of Kitchen Management in the high volume, polished casual dining full service restaurant industry. We offer excellent salary and benefit package along with a "promote from within" management succession philosophy. Skills/Qualifications Culinary degree is preferred. An equivalent combination of education and experience can be substituted for the education requirement. 3-5 years of experience in a Culinary Management/Executive Chef position in a high volume operations. 3-5 years of direct supervisory and management experience including hiring, training, directing work, appraising performance, coaching, rewarding and addressing complaints amongst staff. Demonstrated proficiency in Microsoft Word and Excel Spreadsheet. Leadership skills including having the confidence and ability to articulate clear and precise direction. Ability to build and further create a positive work environment with open communication and consistency. Excellent knowledge of culinary trends with a focus on New Recipe creation and implementation, quality, production, sanitation, food cost controls, and presentation. What We Can Offer YOU: Pay range: $75-85K Bonus Opportunity : 5-10% Paid Time off Accrual that begins on day 1 Paid meals during your shift Medical, dental, vision, Life, short term and long term insurance Monthly dining allowance 3 week paid sabbatical Check us out on the web at: *********************

Job Description Why Join Our Team? Industry-Leading Compensation Package Opportunities for Merit-Based Raises & Performance Incentives - Rewarding dedication, skill, and excellence in the Vibe Dining Experience. Up to 15% of the base salary in performance-based bonuses Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Executive Sous Chef, you will be the right-hand leader to the Executive Chef, ensuring the seamless execution of daily kitchen operations, maintaining quality control, and fostering a team-first, high-performance environment. Key Responsibilities Culinary Leadership & Execution Support the Executive Chef in overseeing all aspects of kitchen operations Ensure that every dish meets THE ONE GROUP's high-quality standards in taste, presentation, and consistency Expedite orders efficiently to maintain a smooth kitchen flow and ensure timely service Conduct daily line checks, including temperature verification, ingredient freshness, and plating consistency Create and execute seasonal menu specials aligned with our brand and guest expectations Collaborate with the Events Department to update menus and meet event-specific culinary demands Team Development & Culture Train, mentor, and develop kitchen staff to uphold our brand standards Ensure a collaborative and respectful work environment for both BOH and FOH teams Foster a culture of excellence, creativity, and teamwork in the kitchen Inspire and motivate the culinary team to perform at the highest level Operational & Financial Management Maintain labor, food costs, and inventory control within budget parameters Implement waste reduction strategies and optimize portion control Work closely with the purchasing team to ensure high-quality ingredient sourcing Monitor P-mix reports and adjust menus based on sales trends Review monthly P&L reports and address variances Safety, Compliance & Cleanliness Enforce health and safety regulations, ensuring compliance with all local and corporate food safety standards Maintain a spotless and organized kitchen, exceeding all cleanliness standards Ensure proper storage, rotation, and handling of food items to maintain freshness and safety Supervise kitchen closing procedures, ensuring all equipment and refrigeration units are properly secured What We're Looking For 5+ years of professional culinary leadership experience in a high-volume, upscale dining environment Proven ability to manage kitchen operations, control food costs, and optimize efficiency Strong leadership, communication, and team development skills Expertise in menu development, execution, and culinary innovation Ability to execute all kitchen positions and support staff when needed SERV Safe Food Manager Certification (or equivalent as per state law) Experience with restaurant POS and inventory management systems Physical Requirements Ability to stand for extended periods and work in a high-heat environment Capability to lift and carry up to 50 lbs. Flexible schedule, including availability on nights, weekends, and holidays Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Salary range $105,000 - $110,000 annually. WHAT WE OFFER: * Dental, Medical, and Vision * 401K Match * Vacation, sick and holiday pay * Free Parking at the hotel * Meals provided * Education Assistance * Room Rate Discounts with any Hilton Brand Hotel * Additional Room Discounts for select hotels within portfolio * Discount rates for travel such as car rental, theme parks, and much more Hilton Santa Clara is currently looking for a full time Executive Chef to join our Food & Beverage team! As the Executive Chef, you will be responsible for the overall operation of the kitchen including the writing of menus, participating in the hiring and training employees, ordering all supplies, meeting a monthly budget food cost and labor cost, meeting brand standards on food safety and quality, and providing a high quality guest experience. The Executive Chef reports to the General Manager. The Executive Chef will be required to work days and/or nights, both weekdays, weekends, and holidays as business necessitates. JOB DUTIES: * Responsible for the supervision of all employees in the kitchen operations including Sous Chef, Line Cooks, Stewarding staff, and Storeroom/Receiving Clerk. Ensure that all kitchen employees abide by all brand and hotel policies and standards. * Check that all scheduled staff members have reported for duty and are on time for work. * Check that good personal hygiene is practiced by all staff members daily. * Ensure that all employees receive their paid and unpaid breaks. * Responsible for counseling all kitchen employees on all infraction of policies, documenting all counseling and turning them into Human Resources. * Responsible for writing 90 day and annual reviews of all kitchen employees. All reviews must be approved by the Director of F&B before given to the employee. * Supervises food production, quality, quantity, cost and daily menu. * Check all food needs and proper usage in accordance to recipes. * Check all banquet guarantees for accuracy and for proper food production according to needs. Avoid overproduction. * Make sure all special food needs for banquet functions are met. * Responsible for writing the Restaurant and Banquet menus in coordination with the Director of Food & Beverage. * Review restaurant menus quarterly with Director of F&B and Outlets Manager. * Participate in any Promotions * Write use records for all restaurant and banquet menu items to include a complete recipe book with photos of proper presentation. * Supervises food production methods and standards to maintain consistent high quality of food. * Inspect all freezers and refrigerators for cleanliness, organization, and correct temperature storage of food products. * Inspect all food products for proper rotation and usage of food to avoid food waste. * Responsible for production and presentation of all restaurant menus, room service, banquet items and employee cafeteria. * Sets up weekly work schedules and production schedules. Schedules should be posted on Wednesday for the following week. * Communicates with General Manager regarding food production, employee relations, problems, potential problems, and review future special events requiring food. * Responsible for reading weekly BEO's and ensuring that all needed operating supplies are in house on time. Also responsible for ensuring that all menu items for the Restaurant and Lounge are in house at all times. * Responsible for ensuring that cooks are preparing proper amounts of all items needed by setting written par levels for all areas. * Thoroughly train kitchen team members in all areas of their position prior to scheduling that person for a shift. * Use employee training documentation to record all areas of training completed and turn into Human Resources to be included in the employee file. * Responsible for continued training of all cooks and encouraging cooks to improve in preparation and presentation. * Responsible for conducting standup meetings every day. Go over daily activities each day with staff. * Responsible for keeping a high level of employee morale in the kitchen by encouraging employees to work as a team, encouraging growth and learning by implementing a training program and by maintaining a fair and consistent temperament and attitude toward all employees at all times. * Responsible for reviewing payroll and controlling labor cost. * Ensure the kitchen complies with all safety standards and all employees are trained in safety standards. * Must have current certification by the state of California in managerial food handling safety standards. * Ensure that the Employee cafeteria meals are fresh, of high quality each day. Meals are to be complete meals, utilizing all items on the employee meal menu list. (Due to covid, the employee cafeteria is currently closed but may reopen in the future) * To assist in all areas of the kitchen and cafeteria if necessary. * Responsible for attending various meetings including mandatory management staff trainings. * Report any broken equipment and file work orders immediately. EDUCATION/EXPERIENCE * Must have at least 10 years cooking experience. * Must have at least 3-5 years supervisory experience in a kitchen. * High school graduate, college degree a plus. * Culinary school graduate plus. The Hilton Santa Clara is an Equal Opportunity Employer. All qualified applicants and employees will receive consideration for employment without regard to race; color; sex; gender identity; sexual orientation; religious practices and observances; national origin; pregnancy, childbirth, or related medical conditions; status as a protected veteran or spouse/family member of a protected veteran; or disability. If you need accommodation for any part of the application process because of a medical condition or disability, please send an email to ****************************** or call ************** to let us know the nature of your request.

Executive Chef for Full Scratch Kitchen Needed Pay Range: $83,000 - $87,000 (Depending on experience) Ivy Park at San Jose is a premier senior living community situated on a beautifully landscaped campus. Managed by Oakmont Management Group, we provide exceptional quality, comfort, and care with five-star services and amenities. Residents enjoy a rewarding lifestyle with individualized comprehensive support that promotes continuing independence. We deliver meaningful lifestyles and relationships with residents, families, and team members by developing a winning culture and living these values: Authenticity * Teamwork * Compassion * Commitment * Resilience. Our Chefs are the creative force of our growth, the heart of our strength, and the key to our success. We are not looking for good, because we thrive on greatness. Our singular driving goal is to provide the best and freshest cuisine possible. We are known for setting the industry standard with our focus on seasonal menus, state-of-the-art kitchens, and high-quality local ingredients. Our teams craft exceptional cuisine in Chefs Playgrounds with access to the most contemporary tools and technology available to the culinary world. The only thing missing is YOU! Who we are looking for: Innovators who don t follow the standard, they set it Ambitious and driven executive chefs that want to grow and evolve in a rapidly expanding Chefs that want to be rewarded for the results of their hard work Chefs that are food-focused, trend-driven, and customer savvy Results-oriented performers who drive and thrive on their own merits Forward-focused culinarians who thrive in collaborative environments Chefs who don t shy away from next-generation technology but leverage it for solutions Leaders who create flexible, contemporary work environments Driven, competitive, and focused individuals who are passionate about hospitality and creating exceptional food experiences What we offer: Medical, Dental, and Vision benefits Vacation, Personal Day, Sick Pay, Holidays Complimentary Meals Bonus Opportunities Company Paid Life Insurance Team Member Discount Program (LifeMart) 401(k) Savings Plan with Company Match Recognition Programs Student Loan Refinancing Tuition Reimbursement Pet Insurance Employee Assistance Program Emergency Financial Assistance What we request: The ability to learn, grow and evolve Experience leading a Full Scratch Kitchen as an Executive Chef, Kitchen Manager, or Executive Sous Chef Experience crafting seasonally curated and guest-focused menus The ability to manage fixed food, labor, and product costs Ability to lead a kitchen to execute flawless dishes in a timely manner Ability to develop relationships with staff, guests, and residents Passionate about service to others and creating exceptional food experiences Must pass a Criminal Background check and Health Screening tests, including physical and TB Tests For the health and safety of our team members and residents, Oakmont Management Group may require team members to vaccinate, participate in daily screening, surveillance testing, and to wear face coverings and other personal protective equipment (PPE) to prevent the spread of the COVID-19 or other communicable diseases, per regulatory guidelines. Oakmont Management Group, based in Irvine, California, is a recognized leader in the senior living industry that manages a portfolio of communities under the Oakmont Senior Living and Ivy Living brands. OMG serves thousands of seniors across communities in California, Nevada, and Hawaii. At OMG, we strive to create an atmosphere of family and community among team members, residents, and resident family members. We know that caring and meaningful relationships are the foundation of a rewarding life, and our team is hand-selected for their skills, previous experience, and passion for working with the elderly. Our practice is to incorporate joy and laughter alongside our expectations of excellence. Walk into our communities and feel our pride of ownership and commitment to service. Oakmont Management Group is an Equal Opportunity Employer.

The Executive Sous Chef supports the Executive Chef and manages food production. The Executive Sous Chef ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef. The Executive Sous Chef assumes all the duties of the Executive Chef in the Chef's absence. POSITION RESPONSIBILITIES Establishes menu forecasts based on house counts or business forecast, previous experiences, date, etc. Posts the menu forecast for all kitchen employees to view. Leads the ordering process and ensures the process is followed Supervises all schedules and monitors labor efficiency throughout the week Works with Expediting Sous Chef to ensure all tasks are complete with work order, Orders, Schedules Assists with HACCP and enforces all standards Creates new menus based off guests request from ESM's Facilitates tasting menu's and produces tasting for clients Supervises kitchen mise en place (preparation for service) of all stations. Verifies that all portion sizes, quality standards, department rules, policies, and procedures are maintained by kitchen employees. Supervises the production of all food items. Perform all duties that are assigned by the Executive Chef or General Manager. Leads the culinary team to exceed customers' expectations. Prepares and manages short-term and long-range plans and budgets based on organizational goals and growth objectives. Maintains proper inventory levels at working condition of all equipment and supplies. Create and implement Standard Operating Procedures. Identifies employee development needs and succession plans; ensures training and coaching is provided as needed. Produces cafeteria menu on a bi weekly basis utilizing products in “house” and or staying on our budgeted forecast Assist with all aspects of department administration, work order meetings, Prep lists, HACCP, ordering, inventory, scheduling, payroll, training and food quality. Assesses food cost concerns, looks for new product and creates formulas to achieve food cost percentages. Assesses Labor forecasts, works with Expediting sous chef to create a standard schedule for labor productivity POSITION REQUIREMENTS: A minimum of 3-5 years in a previous position equal or greater than Sous Chef. Must have the ability to read and write to facilitate the communication process. Must possess superior culinary and management skills. Knowledge of industry standard cost control procedures. Able to work varying schedules to reflect the business needs of the convention center. Must be proficient in the use of the computer including a strong working knowledge of Microsoft Word, Microsoft Excel, purveyor ordering programs and recipe/inventory management programs. Must be able to stand and exert well-paced mobility for long periods of time. The ability to grasp, lift and carry 50lbs. stand, stoop and reach to perform. Ability to operate all kitchen equipment safely. Certification in food safety and sanitation. Ability to perform duties complete in a high heat and stressful environment. Spanish speaking strongly preferred. Salary: $100k-$107k Team San Jose is an equal opportunity employer.

**Residential & Dining Enterprises, Stanford, California, United States** Food Services Post Date Nov 11, 2025 Requisition # 106998 AND RESIDENTIAL & DINING ENTERPRISES: Stanford University is one of the world's leading teaching and research universities. Founded in 1891, Stanford's mission is to create and share knowledge and to prepare students to be curious, to think critically, and to contribute to the world. With world-class scholars and seven schools located together on a single campus, Stanford offers academic excellence across the broadest array of disciplines including business, education, engineering, humanities and sciences, law, medicine, and sustainability. It also is an engine of innovation, blending theory and practice to move ideas and discoveries from labs and classrooms out into the world. Stanford strives to foster a culture of expansive inquiry, fresh thinking, searching discussion, and freedom of thought - preparing students for leadership and engaged citizenship in the world. The university is located between San Francisco and San Jose in the heart of California's Silicon Valley, on a scenic 8,180-acre campus. Residential & Dining Enterprises (R&DE), the largest auxiliary organization at Stanford University, supports the academic mission of the university by providing high-quality services to students and other members of the university community. R&DE has an annual operating budget of $400M, operates 24/7/365, and oversees a $3B asset portfolio comprising over 7 million square feet-one-third of the campus footprint. R&DE provides housing for 16,000 students and dependents, serves 8 million meals annually at 48 student dining venues and 32 culinary enterprises. In addition, R&DE provides executive services, conference operations, and guest lodging. R&DE is a talented and diverse team of 1,200+ who comprise the following divisions: Student Housing Operations & Stanford Conferences; Stanford Dining and Hospitality & Auxiliaries; Maintenance Operations and Capital Projects; and a team of R&DE strategic business partners-Finance & Administration, Information Technology, Human Resources, and Strategic Communications and Marketing. "Students (Customers) First" is R&DE's mantra and its strategic goals reflect its commitment to delivering service excellence to the campus community. R&DE's belief is "students are never an interruption in our day; they are the reason we are here." R&DE's dedication to promoting fair treatment, access to opportunities, and a positive work environment is reflected in its essential priorities and efforts for cultivating a culture of operational excellence as a foundational cornerstone. R&DE is committed to creating and sustaining inclusive excellence where all staff feel a sense of belonging and are empowered to thrive. This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role. Weekend and dinner service hours will be required. JOB PURPOSE: Oversee all culinary-related activities of food service operations and have responsibility for a campus region's systematic performance. Work in conjunction with the designated food service managers and chefs to meet revenue and expense goals. CORE DUTIES: Lead recipe and menu planning by creating theme menus and recipes that align with organizational business optimization, quality, and customer service standards. Promote health and safety standards by ensuring all operations are delivering effective and complete food safety and hygiene programs and by performing real-time assessments on program completion. Lead comprehensive business optimization by reviewing and analyzing operations' inventory practices, designating changes and monitoring implementation, systematically integrating with organizational quality, safety, storage, certifications, and waste management goals, ensuring facilities' equipment is maintained and forecasting necessary replacements, overseeing and ensuring operations are controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control, and overseeing and reviewing forecasting and strategic budgeting. Lead and model effective employee and staff relations by evaluating, leading, motivating, coaching, and providing corrective action for direct reports. MINIMUM REQUIREMENTS: Education & Experience: Accredited college program or degree, preferably specializing in a culinary program, or combination of education and relevant experience. Seven years of culinary management experience directing a large staff/multi-meal plan location/large volume cooking. Knowledge, Skills and Abilities: Ability to execute creative menu development. Ability to apply business optimization principles and techniques across the organization. Ability to champion innovative ideas and concepts by utilizing cutting edge trends and maintaining current industry standards. Strong organizational and multitasking skills. Demonstrated ability to harmoniously and professionally manage and work with co-workers and supervisors. Ability to operate computer equipment and food and beverage computer systems. Ability to operate and utilize culinary production equipment and tools. Understanding and ability to apply local, state, and federal health and sanitation laws. Reading, writing, and oral proficiency in the English language. Understanding and application of basic training techniques. Certifications and Licenses: ServSafe CA Certification. PHYSICAL REQUIREMENTS: Constantly stand, walk, chop and mix. Frequently twist/bend/stoop/squat, reach/work above shoulders, lift/carry/push/pull objects that weigh up to 10 pounds. Occasionally lift/carry/push/pull objects that weigh up to 50. Ability to see food presentation and taste all types of food (glutens, dairy, all protein, vegetables, and starches). WORKING CONDITIONS: Scheduled days and work hours may vary based on operational need. WORK STANDARDS: Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations. Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned. Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide, ******************************* The expected pay range for this position is $100,000 to $105,000 per annum. Stanford University provides pay ranges representing its good faith estimate of what the university reasonably expects to pay for a position. The pay offered to a selected candidate will be determined based on factors such as (but not limited to) the scope and responsibilities of the position, the qualifications of the selected candidate, departmental budget availability, internal equity, geographic location and external market pay for comparable jobs. Why Stanford is for You: Imagine a world without search engines or social platforms. Consider lives saved through first-ever organ transplants and research to cure illnesses. Stanford University has revolutionized the way we live and enriches the world. Supporting this mission is our diverse and dedicated 17,000 staff. We seek talent driven to impact the future of our legacy. Our culture and unique perks empower you with: Freedom to grow. We offer career development programs, tuition reimbursement, or course auditing. Join a TedTalk, film screening, or listen to a renowned author or global leader speak. A caring culture. We provide superb retirement plans, generous time-off, and family care resources. A healthier you. Climb our rock wall or choose from hundreds of health or fitness classes at our world-class exercise facilities. We also provide excellent health care benefits. Discovery and fun. Stroll through historic sculptures, trails, and museums. Enviable resources. Enjoy free commuter programs, ridesharing incentives, discounts and more. _The job duties listed are typical examples of work performed by positions in this job classification and are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Specific duties and responsibilities may vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility. Employees may also perform other duties as assigned._ _Consistent with its obligations under the law, the university will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of his or her job._ _Stanford is an equal employment opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law._ Additional Information + **Schedule: Full-time** + **Job Code: 7623** + **Employee Status: Regular** + **Grade: I** + **Requisition ID: 106998** + **Work Arrangement : On Site**

Full-time Description THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER Health, Dental, Vision, and Life Insurance. 401K with company match. Paid Vacation, Holidays, and Sick Leave. Employee Assistance Program, Generous Employee Referral Program and more. POSITION SUMMARY The Executive Chef oversees the community's dining services operations and ensures a positive dining experience for our residents. This includes, but is not limited to, food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance. If you seek a highly rewarding career where you can make a difference every day and you're driven by excellence and passion for serving others, then look no further and apply today! KEY RESPONSIBILITIES Responsible for the day-to-day operations and staffing of the community kitchen and dining venues. Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy. Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed. Maintain inventory control of food, beverages, supplies, and equipment. Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements. Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending. Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets. Ensure resident and family member satisfaction is maintained. Responsible for planning, preparing, and executing special events and themed meals. Requirements CANDIDATE QUALIFICATIONS Education and certifications: A Culinary degree is preferred, or a combination of education and experience is required. Experience, Competencies, and Skills: At least 5 years of hands-on experience in food preparation. At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service. Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes. Experience with restaurant openings is a plus. Experience with special events and banquets is a plus. Successful history of building teams and meeting financial goals. Creativity and experience in menu development. Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus! Outstanding communication skills and the ability to motivate. Compassion for our residents and a strong passion for excellence. Salary Description $27-$29 per hour

Biospan offers a unique private chef and nutrition service called BioCheffing. As a BioChef, you will work with private clients, using Biospan menus, shopping for organic ingredients, and preparing healthy meals. We are looking for a private chef to work 2 days a week (around 14-16 hours total). The role is based in the San Francisco Bay Area. This is a part-time role supporting a health-focused couple with ultra-clean, gluten-free, ancestral-style cooking and structured meal prep (4 dinners per week plus lunches, designed with our nutrition team). Start date: Within ~2 weeks of offer (to be confirmed) Groceries reimbursed by the client How to apply: Please fill out the application form. It will take 1-2 minutes.

Job DescriptionCulinista chefs work in clients' homes, providing weekly meal prep service, gatherings of all kinds, and/or full and part time support. The most successful chefs on our platform are trained via culinary school and/or restaurant kitchens, have a combination of fine dining and private chef experience, have at least three years of professional kitchen experience, and are comfortable cooking in high-net worth households.

We're hiring a private chef. Each day is a Short day. You will cook and deliver meals off-site to the clients home. You'll plan nutrition-led menus, shop for quality ingredients, cook, batch where it makes sense, and leave the kitchen tidy. You'll coordinate with our nutrition team when needed, and you'll have direct feedback from the client so you can dial things in fast. About Biospan. We place chefs into private households to deliver real, whole-food cooking with clear nutrition intent. Our clients include busy families, founders, and performance-minded professionals. We focus on simple, organic ingredients, smart prep systems, and consistent execution. When a client has a health goal or dietary protocol, we translate it into practical menus without fuss. How we work. We keep menus seasonal and straightforward, and balance flavour with function. We're big on mise en place, safe batch prep, and efficient use of time. Chefs log dishes, portions, and any notes (preferences, allergies, wins, misses) so the next cook day is faster and better. When useful, you'll get light input from our nutritionists - macros, swaps, or protocol tweaks - but you still own the cooking. What you'll do. You'll plan and cook meals tailored to the household, manage shopping and inventory, portion and label for the week, and keep the kitchen clean and organised. You'll adapt to preferences, accommodate allergies or intolerances, and update a simple log so we can measure what works. You'll communicate clearly with the client (and us) so expectations stay aligned. Schedule and location. You'll work 2 days per week for roughly. Each day is a Short day. You will cook and deliver meals off-site to the clients home. The client's is based in San Francisco. Pay: USD per year (depending on experience). What you'll need. You have at least three years of professional kitchen experience; private-chef experience is preferred. You're organised, discreet, punctual, and you leave a spotless kitchen. A driving licence, active chef insurance, and a clear background check are required. An interest in nutrition and a calm, systematic approach to meal prep will help you succeed. How to apply. Please complete our short form (1-2 minutes) with your experience, location, and availability. Enter your full address without extra notes so we can match you to roles in your area.

Job Description Tech company in San Jose CA is looking for an experience Executive Chef for their commissary! High volume, scratch kitchen operation, ideal candidate is experienced in building and leading a team. M-F, holidays off, opportunity for career growth! SF Bay Area residents only! Hiring now!

Job Description Lead Culinary Excellence at the Global Leader in Vibe Dining! Why Join Our Team? Industry-Leading Compensation Package Opportunities for Merit-Based Raises & Performance Incentives - Rewarding dedication, skill, and excellence in the Vibe Dining Experience. Up to 15% of the base salary in performance-based bonuses Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Chef de Cuisine, you will be responsible for leading daily kitchen operations, ensuring that all dishes meet our signature high-quality standards, and fostering a team-first, high-performance environment. Key Responsibilities Culinary Leadership & Menu Execution Oversee daily kitchen operations to ensure flawless execution, consistency, and presentation Develop and execute creative, seasonally inspired menus aligned with THE ONE GROUP's brands Ensure every dish meets THE ONE GROUP's premium quality standards and reflects our commitment to excellence Team Management & Development Train, mentor, and evaluate kitchen staff, fostering a positive and team-oriented work environment Set clear expectations for performance, professionalism, and culinary innovation Ensure proper scheduling and labor compliance, including meal and rest breaks Operational & Financial Performance Manage inventory, food ordering, and cost control to maintain efficiency and profitability Monitor waste reduction strategies and optimize portion control Ensure compliance with food safety, sanitation, and California labor laws Guest Experience & Collaboration Work closely with the front-of-house team to deliver a seamless dining experience Act as a culinary ambassador, engaging with guests and VIPs when needed Collaborate with the management team to uphold THE ONE GROUP's reputation for exceptional hospitality Safety & Compliance Maintain strict adherence to health and safety standards, including food safety regulations Ensure all kitchen equipment is properly maintained and in safe working conditions Enforce workplace safety policies and best practices What We're Looking For 5+ years of culinary experience in a high-volume, upscale restaurant, with 4+ years in a leadership role Expertise in modern cooking techniques, menu development, and quality control Proven ability to train, motivate, and lead a diverse team Strong business acumen with experience in food cost management and operational efficiencies Knowledge of health and labor laws, including compliance with fair pay and scheduling regulations SERV Safe Food Manager Certification (or equivalent as per state law) Exceptional communication and problem-solving skills Physical Requirements Ability to stand for extended periods and work in a high-heat environment Capability to lift and carry up to 50 lbs. Flexible schedule, including availability on nights, weekends, and holidays Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Executive Chef for Full Scratch Kitchen Needed Pay Range: $80,000 Our Chefs are the creative force of our growth, the heart of our strength, and the key to our success. We are not looking for good, because we thrive on greatness. Our singular driving goal is to provide the best and freshest cuisine possible. We are known for setting the industry standard with our focus on seasonal menus, state-of-the-art kitchens, and high-quality local ingredients. Our teams craft exceptional cuisine in Chefs Playgrounds with access to the most contemporary tools and technology available to the culinary world. The only thing missing is YOU! Who we are looking for: Innovators who don t follow the standard, they set it Ambitious and driven executive chefs that want to grow and evolve in a rapidly expanding Chefs that want to be rewarded for the results of their hard work Chefs that are food-focused, trend-driven, and customer savvy Results-oriented performers who drive and thrive on their own merits Forward-focused culinarians who thrive in collaborative environments Chefs who don t shy away from next-generation technology but leverage it for solutions Leaders who create flexible, contemporary work environments Driven, competitive, and focused individuals who are passionate about hospitality and creating exceptional food experiences What we offer: Medical, Dental, and Vision benefits Vacation, Personal Day, Sick Pay, Holidays Complimentary Meals Bonus Opportunities Company Paid Life Insurance Team Member Discount Program (LifeMart) 401(k) Savings Plan with Company Match Recognition Programs Student Loan Refinancing Tuition Reimbursement Pet Insurance Employee Assistance Program Emergency Financial Assistance What we request: The ability to learn, grow and evolve Experience leading a Full Scratch Kitchen as an Executive Chef, Kitchen Manager, or Executive Sous Chef Experience crafting seasonally curated and guest-focused menus The ability to manage fixed food, labor, and product costs Ability to lead a kitchen to execute flawless dishes in a timely manner Ability to develop relationships with staff, guests, and residents Passionate about service to others and creating exceptional food experiences Must pass a Criminal Background check and Health Screening tests, including physical and TB Tests For the health and safety of our team members and residents, Oakmont Management Group may require team members to vaccinate, participate in daily screening, surveillance testing, and to wear face coverings and other personal protective equipment (PPE) to prevent the spread of the COVID-19 or other communicable diseases, per regulatory guidelines. Oakmont Management Group, based in Irvine, California, is a recognized leader in the senior living industry that manages a portfolio of communities under the Oakmont Senior Living and Ivy Living brands. OMG serves thousands of seniors across communities in California, Nevada, and Hawaii. At OMG, we strive to create an atmosphere of family and community among team members, residents, and resident family members. We know that caring and meaningful relationships are the foundation of a rewarding life, and our team is hand-selected for their skills, previous experience, and passion for working with the elderly. Our practice is to incorporate joy and laughter alongside our expectations of excellence. Walk into our communities and feel our pride of ownership and commitment to service. Oakmont Management Group is an Equal Opportunity Employer.

AND RESIDENTIAL & DINING ENTERPRISES: Stanford University is one of the world's leading teaching and research universities. Founded in 1891, Stanford's mission is to create and share knowledge and to prepare students to be curious, to think critically, and to contribute to the world. With world-class scholars and seven schools located together on a single campus, Stanford offers academic excellence across the broadest array of disciplines including business, education, engineering, humanities and sciences, law, medicine, and sustainability. It also is an engine of innovation, blending theory and practice to move ideas and discoveries from labs and classrooms out into the world. Stanford strives to foster a culture of expansive inquiry, fresh thinking, searching discussion, and freedom of thought - preparing students for leadership and engaged citizenship in the world. The university is located between San Francisco and San Jose in the heart of California's Silicon Valley, on a scenic 8,180-acre campus. Residential & Dining Enterprises (R&DE), the largest auxiliary organization at Stanford University, supports the academic mission of the university by providing high-quality services to students and other members of the university community. R&DE has an annual operating budget of $400M, operates 24/7/365, and oversees a $3B asset portfolio comprising over 7 million square feet-one-third of the campus footprint. R&DE provides housing for 16,000 students and dependents, serves 8 million meals annually at 48 student dining venues and 32 culinary enterprises. In addition, R&DE provides executive services, conference operations, and guest lodging. R&DE is a talented and diverse team of 1,200+ who comprise the following divisions: Student Housing Operations & Stanford Conferences; Stanford Dining and Hospitality & Auxiliaries; Maintenance Operations and Capital Projects; and a team of R&DE strategic business partners-Finance & Administration, Information Technology, Human Resources, and Strategic Communications and Marketing. "Students (Customers) First" is R&DE's mantra and its strategic goals reflect its commitment to delivering service excellence to the campus community. R&DE's belief is "students are never an interruption in our day; they are the reason we are here." R&DE's dedication to promoting fair treatment, access to opportunities, and a positive work environment is reflected in its essential priorities and efforts for cultivating a culture of operational excellence as a foundational cornerstone. R&DE is committed to creating and sustaining inclusive excellence where all staff feel a sense of belonging and are empowered to thrive. This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role. Weekend and dinner service hours will be required. JOB PURPOSE: Oversee all culinary-related activities of food service operations and have responsibility for a campus region's systematic performance. Work in conjunction with the designated food service managers and chefs to meet revenue and expense goals. CORE DUTIES: Lead recipe and menu planning by creating theme menus and recipes that align with organizational business optimization, quality, and customer service standards. Promote health and safety standards by ensuring all operations are delivering effective and complete food safety and hygiene programs and by performing real-time assessments on program completion. Lead comprehensive business optimization by reviewing and analyzing operations' inventory practices, designating changes and monitoring implementation, systematically integrating with organizational quality, safety, storage, certifications, and waste management goals, ensuring facilities' equipment is maintained and forecasting necessary replacements, overseeing and ensuring operations are controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control, and overseeing and reviewing forecasting and strategic budgeting. Lead and model effective employee and staff relations by evaluating, leading, motivating, coaching, and providing corrective action for direct reports. MINIMUM REQUIREMENTS: Education & Experience: Accredited college program or degree, preferably specializing in a culinary program, or combination of education and relevant experience. Seven years of culinary management experience directing a large staff/multi-meal plan location/large volume cooking. Knowledge, Skills and Abilities: Ability to execute creative menu development. Ability to apply business optimization principles and techniques across the organization. Ability to champion innovative ideas and concepts by utilizing cutting edge trends and maintaining current industry standards. Strong organizational and multitasking skills. Demonstrated ability to harmoniously and professionally manage and work with co-workers and supervisors. Ability to operate computer equipment and food and beverage computer systems. Ability to operate and utilize culinary production equipment and tools. Understanding and ability to apply local, state, and federal health and sanitation laws. Reading, writing, and oral proficiency in the English language. Understanding and application of basic training techniques. Certifications and Licenses: ServSafe CA Certification. PHYSICAL REQUIREMENTS: Constantly stand, walk, chop and mix. Frequently twist/bend/stoop/squat, reach/work above shoulders, lift/carry/push/pull objects that weigh up to 10 pounds. Occasionally lift/carry/push/pull objects that weigh up to 50. Ability to see food presentation and taste all types of food (glutens, dairy, all protein, vegetables, and starches). WORKING CONDITIONS: Scheduled days and work hours may vary based on operational need. WORK STANDARDS: Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations. Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned. Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide, ******************************* The expected pay range for this position is $100,000 to $105,000 per annum. Stanford University provides pay ranges representing its good faith estimate of what the university reasonably expects to pay for a position. The pay offered to a selected candidate will be determined based on factors such as (but not limited to) the scope and responsibilities of the position, the qualifications of the selected candidate, departmental budget availability, internal equity, geographic location and external market pay for comparable jobs. Why Stanford is for You: Imagine a world without search engines or social platforms. Consider lives saved through first-ever organ transplants and research to cure illnesses. Stanford University has revolutionized the way we live and enriches the world. Supporting this mission is our diverse and dedicated 17,000 staff. We seek talent driven to impact the future of our legacy. Our culture and unique perks empower you with: Freedom to grow. We offer career development programs, tuition reimbursement, or course auditing. Join a TedTalk, film screening, or listen to a renowned author or global leader speak. A caring culture. We provide superb retirement plans, generous time-off, and family care resources. A healthier you. Climb our rock wall or choose from hundreds of health or fitness classes at our world-class exercise facilities. We also provide excellent health care benefits. Discovery and fun. Stroll through historic sculptures, trails, and museums. Enviable resources. Enjoy free commuter programs, ridesharing incentives, discounts and more. The job duties listed are typical examples of work performed by positions in this job classification and are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Specific duties and responsibilities may vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility. Employees may also perform other duties as assigned. Consistent with its obligations under the law, the university will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of his or her job. Stanford is an equal employment opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law. Additional Information * Schedule: Full-time * Job Code: 7623 * Employee Status: Regular * Grade: I * Requisition ID: 106998 * Work Arrangement : On Site

The Expediting Sous Chef is a leader, hands-on and proactive. This role includes supervising the development and production of all elements of our expanding service operations for catered and retail events. The Expediting Sous Chef ensures that all food distribution and set up processes between the kitchen and function site are performing their duties as prescribed by the quality standards established by the Executive Chef. This position will report to the Executive Chef. POSITION RESPONSIBILITIES : Primary responsibility is to act as liaison between kitchen, stewarding and front of house. Identify service items to be moved and transported, execution of the delivery through stewards/runners, follow up with front and back of the house to ensure that the loop is closed. Utilizing slack communication hub. Verifies that portion sizes, service standards, and speed of service are maintained for culinary department. Responsible for attending event order meetings for both the convention center and theaters and assist with work order distribution, upkeep, and changes. Monitor and inform management of all EBMS changes. In charge of employee dining room management, cafeteria menu writing, and lunches delivered to theatres during events. Manage the ordering process in connection with purchasing and standard operating procedures with warehouse. Inputs all food orders into Birch Street ordering system and creates production sheets following the procedures in place. Act as an internal food safety ambassador for HACCP, constantly ensuring inspection readiness and compliance with all health codes and standards. Manage employee safety training in accordance with Human Resources. Ensures all kitchen equipment is inventoried, kept in working order following operations standard of procedures. Handle all culinary uniform needs. Other duties as assigned SPECIFIC JOB KNOWLEDGE, SKILL, AND ABILITY : A minimum of 3 years in a food & beverage leadership position within the hospitality industry. Excellent written and communication skills. Computer experience (i.e., Microsoft Word, Outlook, Excel). The ability to perform essential functions in confined areas. The ability to grasp, lift and carry 50lbs The ability to lift, stand, stoop, and reach to perform essential duties. Ability to perform duties complete in a stressful environment. Able to work varying schedules, weekends and holidays, to reflect the business needs of the convention center. English/Spanish bi-lingual preferred Experience working in a unionized environment. Certification in food safety and sanitation. Team San Jose is an equal opportunity employer.

We're hiring a private chef to cook in a client's home. You'll plan nutrition-led menus with our team, shop for quality ingredients, cook, batch where it makes sense, and leave the kitchen tidy. You'll coordinate with our nutrition team when needed, and you'll have direct feedback from the client so you can dial things in fast. About Biospan We place chefs into private households to deliver real, whole-food cooking with clear nutrition intent. Our clients include busy families, founders, and performance-minded professionals. We focus on simple, organic ingredients, smart prep systems, and consistent execution. When a client has a health goal or dietary protocol, we translate it into practical menus without fuss. This household follows a modern ancestral framework with a strong focus on gut diversity, metabolic health, and mitochondrial support - including gluten-free menus, clean proteins, resistant starch prep, ferments, and non-toxic cooking methods. How we work We keep menus seasonal and straightforward, and balance flavour with function. We're big on mise en place, safe batch prep, and efficient use of time. Chefs log dishes, portions, and any notes (preferences, allergies, wins, misses) so the next cook day is faster and better. When useful, you'll get light input from our nutritionists - macros, swaps, or protocol tweaks - but you still own the cooking. What you'll do Plan and cook meals tailored to the household, guided by Biospan nutrition menus Prepare around 4 dinners per week plus lunches for two people Manage shopping and inventory with a focus on organic, pasture-raised, wild and low-tox ingredients Portion and label meals in glass containers for easy reheating Use filtered water and non-toxic cooking methods as requested Keep the kitchen clean and organised Adapt to preferences, accommodate intolerances (including gluten-free), and update a simple log each cook day Communicate clearly with the client and Biospan so expectations stay aligned Schedule and location You'll work 2 days per week, roughly 14-16 hours in total across those cook days. The role is fully in-person at the client's home in the San Francisco Bay Area. Pay and expenses Pay is competitive and based on experience. We reimburse groceries and reasonable kitchen consumables. What you'll need At least three years of professional kitchen experience (private-chef experience preferred) Strong organisational skills, discretion, and punctuality A spotless, methodical approach to kitchen hygiene Active chef insurance, a clear background check, and a valid driving licence Genuine interest in nutrition, ancestral/functional eating, and granular ingredient quality Comfort working with detailed guidelines (macros, micronutrients, sourcing standards) while still cooking delicious, satisfying food How to apply Please complete our short form (1-2 minutes) with your experience, location, and availability. Enter your full address without extra notes so we can match you to roles in your area.

We are looking for a private chef to work 2 days per week. Each day is a Short day. You will cook and deliver meals off-site to the clients home. The client is based in San Francisco. About Biospan & BioCheffing Biospan offers a unique private chef and nutrition service called BioCheffing. As a BioChef, you will work with private clients, using Biospan menus, shopping for organic ingredients, and preparing healthy meals. Pay: USD per year (depending on experience). How to apply: Please fill out the application form. It will take 1 to 2 minutes.