Executive chef jobs in Encinitas, CA - 238 jobs

Mission Pacific Beach Resort - Valle Restaurant The goal of the Chef de Cuisine at Valle restaurant is to manage all aspects of the culinary team as a right-hand person to the Executive Chef, Roberto Alcocer. The Chef de Cuisine will take council from the Executive Chef to create, implement menu and manager culinary staff. Valle is a one-star Michelin restaurant, for two consecutive years, and we are looking for a Chef de Cuisine that can help take Valle to the next level for a second star. Previous Michelin star restaurant experience required. Responsibilities include: Act as senior leadership by developing and assuming key management responsibilities Assume the role of liaison between all dining room operations and culinary staff Supervise the preparation and cooking of various food items Develop and implement creative menu items within the restaurant concept Plan, coordinate & implement special events and holiday functions Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs Lead and coach the team towards achieving exceptional guest service and employee satisfaction results Monitor food production, ordering, cost, and quality and consistency on a daily basis Assist with payroll duties Participate in marketing events directly related to their specific restaurant Understand the quality requirements and expectations of the restaurant. Prioritize daily work schedules with fellow Chefs and Stages. Assure all necessary items are in the restaurant at the start of the shift through personal inspection. Communicate any needs in an appropriate time frame, ensuring all ingredients represent our quality standards and are in line with the standards established by the Management Team. Communicate any discrepancies in a timely manner. Assure all areas is finished and organized in a timely manner and to the standard of the restaurant. Responsible for the efficient, consistent, accurate and organized production of requested by the Sous Chefs, Chef de Cuisine, and Executive Chef. Assist in training and mentoring of your team members to assist them in achieving the team's vision. Maintain an accurate recipe book and journal for techniques, making sure it is current with the menu and companies documentation procedures. Collaborate when appropriate in menu changes and development. Ensure that all food and products are consistently prepared and served according to Valle's recipes, portioning, preparation, serving and health standards. Organize and prioritize daily responsibilities to ensure their timely completion. Maintain a clean, sanitary, and safe work environment. Keep all areas clean and organized at all times. Work in tandem with the team to ensure standards are met or exceeded as it relates to appearance of the facilities, sanitation, and cleanliness through training of employees and creating a positive, productive working environment. Communicate effectively with all team members to assure standards are achieved. Take appropriate action to rectify any issues that may arise. Ensure equipment is kept clean and in excellent working condition. Attend all scheduled employee meetings and come prepared to contribute to ideation sessions. Provide mentorship to new and less experienced staff members. Flexibility to work varying shifts, evenings, weekends, holidays, and overtime as business dictates. All other duties as assigned by supervisor. Compensation + Benefits · Pay: Ranging from $70,600 - $88,100 · Medical, Dental, Vision Plans · Paid Time Off - Vacation, Sick · 401(k) w/ company discretionary match · Employee Assistance Program - free counseling sessions annually for you and your household members · Employee Dining Discounts · Complimentary Employee Meal · Educational Reimbursement Opportunities · Free Parking · 12 Complimentary Room Nights Any Hyatt · Hyatt Family/Friend Room Discounts · Referral Bonuses · Uniform Qualifications In an ideal world, you have: · Michelin star restaurant experience · Preferred experience in Mexican Cuisine · Minimum 3 years of fine dining restaurant and culinary experience in a leadership role. · Commitment to quality, excellence, and genuine hospitality · Passion for creating unique guest experiences, food, and beverage · Highly organized and self-motivated, with the ability to manage multiple priorities under time constraints · Ability to listen, communicate, and make connections · Commitment to quality technique and continued refinement of skills. · Commitment to constant growth and professional development. · The ability to read, write, and speak English fluently. · Basic math and computer skills. · Punctual and reliable · Ability to speak and hear, see, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. · Be able to work in a standing position for long periods of time. · Be able to reach, bend, stoop, kneel, push, pull, climb stairs/ladders, and frequently lift up to 50 pounds. · Continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills. · Preferred bilingual, English / Spanish. ENVIRONMENTAL AND/OR PHYSICAL REQUIREMENTS · Ability to perform the essential job functions consistently, safely and successfully with federal, state, and local standards · Must be able to lift and carry up to 50 pounds · Ability to stand and/or sit for prolonged periods of time · Ability to physically maneuver through work areas; bend, lift, carry, reach/extend arms, and hands above shoulder height frequently, climb stairs and steps, or otherwise move in a constantly changing environment KEY COMPETENCIES · To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with leadership team and team members · To be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans · To be an active listener, remaining present and open, providing verbal, non-verbal, and supportive feedback, and showing our respect and empathy with one another. · To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance · To be flexible, responding quickly and positively to changing environments · To maintain high team, focus via cooperation and support to other team members in the pursuit of department goals All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability or protected veteran status.

Park Hyatt represents a new standard in luxury hospitality through sophisticated residential design, thoughtfully curated art, exceptional culinary experiences, and intuitive service. Dedicated to providing guests with immersive and enriching stays, Park Hyatt creates luxurious environments tailored to individual needs. With a commitment to excellence, Park Hyatt offers a personalized experience for those seeking refined elegance and comfort. Role Description This is a full-time, on-site role for an Executive Pastry Chef located in Carlsbad, CA. The Executive Pastry Chef will oversee the preparation, baking, and presentation of all pastries and desserts. Responsibilities include leading pastry staff, managing the bakery operations, ensuring quality control, and innovating new recipes to enhance the guest experience. The role requires adherence to safety and sanitation standards while fostering a creative and collaborative work environment. Qualifications Experience and expertise in Baking, Food Preparation, and Culinary Skills Proficiency in Bakery operations, including leadership and team management Strong skills in Cooking and innovative pastry creation Ability to maintain high standards of quality and attention to detail In-depth knowledge of food safety and sanitation regulations Formal culinary training or equivalent professional experience is preferred Strong leadership, organizational, and time management skills Passion for delivering exceptional guest experiences through pastry and dessert craftsmanship

Responsible for the daily execution of all culinary operations. The Sous Chef is expected to develop the menu, oversee the culinary team, maintain costs, and manage operations in conjunction with the Executive Chef. The Sous Chef will work directly with the line cook, prep cooks and dish team. Type: Salary, Full Time Pay Scale: $69K-75K Duties and Responsibilities: Responsibilities include, but are not limited to: Monitor the production of food preparation and service Monitor all stations to ensure proper quality, temperature and freshness Maintain production pars at all times Ensure all served food meets Company and health quality standards Prepare all specialty items as directed by the Executive Chef Communicate daily with the Executive Chef regarding product specification and execution Monitor and enforce efforts to control food costs by maintaining budget and controlling waste Maintain all procedural manuals and guides including but not limited to: * menu guide, menu book, prep book, inventory, plate presentations, menu items, recipe books, photo books of new items, kitchen SOP bible Prepare and monitor all par sheets, maintenance logs, banquet cost sheets, and order guide Conduct pre-shift meetings as needed Train all kitchen staff on new menu preparation, arrangement and plating of dishes Communicate pertain information to employees and management team Prepare menu and order supplies as directed by the Executive Chef Work with Chef's on preparation for banquets and events Maintain cleanliness and sanitation by conducting daily and weekly cleaning tasks Participate in the day-to-day work monitoring and assessing of the dry-aging program Remain in compliance with mandatory management trainings, including sexual harassment training and workplace safety training Manage and supervise all junior staff by following company policy and procedures Conduct weekly check-ins with all junior staff Ensure proper staffing levels by maintaining employee work schedules Initiate all administrative requirements as needed Follow all company procedures Other job duties as assigned Financial The number one goal of the venue is to exceed customer expectations while meeting or exceeding the budgeted EBITDA Employee Performance Working with underperforming employees to get them to the top half of the list or removing from roster Always be working to raise the Per Person Average (PPA) Maintaining systems related to customer service and revenue maximization Staff Turnover Always working towards keeping the overall turnover percentage down to help reduce payroll cost Identifying and correcting reasons causing high turnover Other Wages Ensuring all staff clock in/out times are being reviewed before payroll is processed Managing and minimizing overtime & meal break premiums Marketing Always be thinking about big and small social media opportunities, taking impactful video and photo content at every opportunity to be submitted to the Marketing Department Ensuring all reviews are at goal numbers Internal Restaurant Marketing & Revenue Generation Executing in-house marketing promotions and ensuring staff is trained and aware of promotion details Executing RMD Loyalty Program Ensuring the proper menus and promotional material are always out Executing promotions to drive business like tournaments and nightly contests Operation Holding everyone accountable for ALL policies and procedures Overseeing nightly closing to ensure all elements are properly completed by MODs Reviewing all manager nightly notes, making comments, and responding as needed As MODs to ensure closing tasks are continuously reviewed and appropriately followed and changes are implemented as required As MOD consistently touching ALL tables Other Reading Industry publications to keep up to date on trends Conducting staff check-ins per company standard Taking time to learn what you don't know Training & Onboarding The best way to achieve success on all the above is to have effective and consistent onboarding and ongoing training programs for all new staff and managers Ensuring proper progressive disciplinary steps are taken accurately and tracked through “note to file system” Ensuring new hires go through orientation with all necessary paperwork before scheduling them on any shifts Ensuring all training programs are being executed properly Ensuring trainees have all required certificates Staff Development and Recruiting Ensuring proper progressive disciplinary steps are taken accurately and tracked through “note to file system” Qualifications: At least 3+ years managing experience with extensive knowledge in restaurants, hotels, and private parties Must be familiar with menu costings and procedures Skills and Attitudes: Must be motivated, hard-working, and passionate Perform job functions with attention to detail, speed, and accuracy Prioritize and organize Be a clear thinker, remain calm, and resolve problems using good judgment Follow directions thoroughly Understand guest service needs Possess excellent communication skills Works cooperatively in a team environment Must be comfortable learning new skills Uses critical thinking reasoning skills to solve problems quickly Manages time effectively Certificates, Licenses, and Registrations: San Diego County Food Handlers Card (must be obtained within 30 days of employment). Serve safe certificate preferred Anti-harassment and nondiscrimination 1-hour class Physical Requirements: Must be able to stand/walk for up to 6 hours at a time Must be able to sit for up to 8 hours at a time Must be able to lift at least 50 pounds safely and properly Ability to work in a stressful, fast-paced environment Must be able to work holidays, nights, and weekend Flexible schedule is required Venue Rustic Root's menu showcases a dynamic rustic American cuisine rooted in tradition, yet with an inventive modern flare. The signature drink menu offers a take on timeless classic cocktails as well as Rustic Root originals using creative spirits and the freshest ingredients. A full dining room boasts of eclectic flare: from a ceiling filled with floating colanders to chic nature-inspired wall art and décor. If it's San Diego views you want, head upstairs to the Gaslamp's premier rooftop restaurant. Animal hedges, beautiful streetlamps, and not-your-mama's patio furniture create a buzz-worthy and energetic atmosphere. ABOUT RMD Group RMD Group was formed by three partners who had a passion for hospitality and creating unforgettable experiences. For over a decade, RMD has been a driving force in the industry, creating some of San Diego's most successful and exciting concepts including Rustic Root, Huntress, Lumi, Side Bar and FLUXX. In addition, the group works with a thriving portfolio of hospitality and lifestyle concepts that include Ballast Point Brewing and Hard Rock Hotel's Float and 207. RMD brings extensive expertise in all areas of consulting including design, development, and management, plus a talented team of industry leaders that continue to elevate guest and client experience in San Diego and beyond.

LOCATON The Lodge at Torrey Pines Step into the timeless craftsman charm of The Lodge at Torrey Pines. Overlooking the world-renowned Torrey Pines Golf Course with views of the Pacific Ocean, the AAA Five Diamond rated resort features 170 rooms and suites, 2 restaurants, a full-service spa, versatile meeting spaces, and unprecedented service. The Lodge at Torrey Pines is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities. SUMMARY The Executive Sous Chef (“Supervisor Ejecutivo/a de Cocina”) oversees all culinary operations in the hotel by managing and directing the kitchen's associates. Ensures a product of high quality and value is consistently achieved. Contributes to the overall success of all culinary operations. PAY & PERKS Compensation: $115,000 - $130,000 DOE** Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property. Discounted Hotel Rooms for you, family and friends. Free Employee Parking and/or discounted MTS Pronto card. Free Meals & Refreshments during working shifts. Career advancement opportunities! Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time. Discounts on cell phone bills, shoes, gym memberships, and more! ESSENTIAL DUTIES Manage and supervise all aspects of culinary operations, including meal production for the hotel, maintaining high standards of food quality and presentation. Coordinates all administration, production and service of culinary functions. Recruit, interview, and train all kitchen staff, including overseeing the training of new chefs, cooks, and stewards, while motivating and promoting talent. Attends all Food and Beverage Department meetings. Prepares employee schedules in accordance with business levels and to keep accurate control of payroll. Works closely with the Executive Chef in developing, costing and implementing menus. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Ensures the kitchens and their related equipment and areas are maintained at the highest possible level of cleanliness and sanitation as prescribed by the Health Department as well as the hotel standards. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Instructs the culinary team in established safety and emergency procedures. Manages all culinary operations in the absence of the Executive Chef. Performs additional duties and responsibilities as directed by the leadership team. Qualifications QUALIFICATIONS High school diploma or GED. Culinary degree is preferred but not required. At least 2 to 4 years of relevant experience and/or training. A combination of experience, education, and/or training may be substituted for either requirement. Previous similar position in a hotel, or similar business entity preferred. Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges. Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company's expense. RBS Certification required. Availability to work on weekends and holidays is required. Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 25 lbs. The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq. **The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as an Executive Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! ESSENTIAL DUTIES: Get a glimpse of all you'll experience as an Executive Chef EMBRACE THE MENU: Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS: Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED: Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO: Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM: Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff. Develop key staff including sous chefs and lead cooks. COMMIT TO QUALITY: Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN: Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. Any critical issues? Report them to the General Manager WHO YOU ARE: You're an experienced Executive Chef with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 5+ Years of Kitchen Management / Executive Chef Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue required Extensive experience in banquet style events Experience managing and developing teams required Current ServSafe certification is required ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment center environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. #LI-FC1 Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay range for this position is $78,000 to $98,892.95. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

Job Description: Executive Chef Salary: $100,000 - $120,000 Global, High‑Growth Restaurant Group | No Visa Sponsorship Are you a culinary leader with a passion for excellence, innovation, and building high‑performing kitchen teams? This is your opportunity to join one of the worlds fastest‑expanding international restaurant groups and take the helm of a dynamic, high‑volume kitchen in San Diego. About the Organisation This global restaurant group has rapidly become one of the worlds most influential fast‑casual brands, known for elevating authentic Asian cuisine through modern, scalable, and high‑efficiency kitchen systems. In less than a decade, the company has grown from a local concept to a global powerhouse with over 2,500 locations across North America, Europe, the Middle East, and Asia. The organisation stands out for: Cutting‑edge kitchen operations and high service consistency Innovative culinary engineering and streamlined production systems Strong training programs and clear growth pathways for culinary leaders A values-driven culture focused on collaboration, respect, and excellence Massive global momentum and continuous market expansion Joining this brand means joining a company deeply committed to quality, innovation, and building future industry leaders. About the Role As the Executive Chef, you will be the driving force behind kitchen operations, food quality, safety, team development, and culinary consistency. Youll lead a skilled BOH team, oversee production planning, manage costs, and uphold the highest standards of taste, presentation, and efficiency-all while fostering a positive, safe, and performance‑driven kitchen culture. What Youll Do Food Quality & Safety Leadership Ensure every dish is executed precisely according to recipes and brand standards, delivering consistent flavor, presentation, and speed. Enforce strict food safety and sanitation protocols (HACCP, ServSafe), conducting regular audits and hygiene checks. Lead ongoing kitchen safety and sanitation training to ensure compliance and protect team health and operational integrity. Kitchen Operations & Cost Management Develop daily production plans and assign stations to maximize efficiency and workflow. Oversee ingredient purchasing, storage, and inventory control to minimize waste, prevent shortages, and meet targeted kitchen margins. Analyze kitchen cost structures and implement initiatives to reduce waste and improve profitability. Team Leadership & Development Recruit, train, develop, and supervise all BOH staff-including line cooks, prep cooks, and dishwashers. Monitor workflow and performance during peak hours to maintain speed, accuracy, and consistency. Foster a cohesive, motivated team through coaching, skill development, and a positive work environment. Hold regular BOH meetings to reinforce goals, expectations, and performance standards. Collaboration & Cross-Department Support Work closely with the FOH leadership team to maintain smooth communication, service timing, and overall guest satisfaction. Participate in management meetings and execute tasks assigned by senior leadership. Communicate effectively with suppliers and purchasing teams to ensure uninterrupted supply chain operations. What Were Looking For 2+ years of experience as a Head Chef or Executive Chef in a high-volume or chain restaurant environment Proven track record of leading productive, engaged kitchen teams Strong understanding of food safety, sanitation, and kitchen workflow California Food Handler Manager Certification required Strong knowledge of kitchen equipment, maintenance, and operational safety Excellent organizational, communication, and problem‑solving skills Fluent in English; Spanish is a plus Mandarin proficiency required for internal communication Interview Process Three rounds: HR Screening Operations Leader Interview Senior Management Interview

Role Purpose As Executive Chef you'll direct all kitchen activities and prepare our delicious food - helping create memorable experiences for guests - whenever and wherever they dine. You'll also ensure quality, kitchen maintenance, and inventory functions kept to our high standards - to make sure your kitchen is always running smoothly. Key Accountabilities People Direct daily kitchen activities, plan and assign work ensuring you always have the right staffing numbers. Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues - recognise good performance. Recommend or initiate any HR elated actions where needed. Drive a great working environment for teams to thrive - connect departments to create sense of one team. Promote teamwork and quality service through daily communication and coordination with other departments. Communicate with all hotel department heads to stay informed of kitchen needs and ensure timely responses to requests. Guest Experience Encourage guest feedback to improve guest satisfaction. Answer guest questions about dishes and kitchen services. Help the Food and Beverage Director with event planning. Responsible Business You'll make sure our dishes are always at their best - we have standards - but it's down to you to make that room special and memorable for guests. Keep an eye on competitor activity / industry innovation to develop your own ideas in the kitchen Make sure food and drinks are secure and stored safely - always keep stock replenished to minimise waste. Ensure that all kitchen equipment and environment are hygienic and working properly. Always follow governmental regulations and company policies and procedures. Ad-hoc duties - unexpected moments when we have to pull together to get a task done. Financial Complete forecasts, plans, and departmental production reports for management. Help prepare the hotel's annual budget and the setting of departmental goals. Maintain costing and documentation of all dishes prepared and sold from the kitchen. Accountabilities Supervise kitchen team in a large, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities with capacity to cater to more than 500 people. May oversee managers and/or supervisors and professional culinary staff. Key Skills & Experiences Degree or certificate in culinary arts 5 years' experience as a chef Must speak local language(s) At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience The salary range for this role is $90,000 to $110,000. This job is also eligible for bonus pay. We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401k, and many other benefits to eligible employees.

Unpretentious but prestigious, Hotel Republic San Diego, Autograph Collection seamlessly blends contemporary comfort and boutique sophistication. Embrace excitement just steps from our hotel, courtesy of our convenient location. We are looking for our next great team member to join us on our culinary team as our Executive Chef. As an Executive Chef, you will use your advanced culinary expertise, menu planning, kitchen management, strong leadership, and communication skills, as well as the ability to manage budgets, inventory, and supplier relationships. Rely on your problem-solving, maintaining high-quality standards, and ensuring a safe and efficient kitchen environment. Salary Range: $95,000 - $105,000 ESSENTIAL JOB FUNCTIONS: 1. Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. 2. Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication, and recommend discipline and/or termination when appropriate. 3. Establish the day's priorities and assign production and preparation tasks for staff to execute. 4. Review daily menu specials and offer feedback to Sous Chef. 5. Review banquet event orders and make note of any changes. 6. Communicate both verbally and in writing to provide clear directions to team members. 7. Take physical inventory of specified food items for daily inventory. 8. Ensure all supplies are received, stored, and secured correctly. 9. Meet with the Front of House Leadership to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up 10. Ensure that associates report to work as scheduled, document any late or absent team members. 11. Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. 12. Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. 13. Ensure that all team members prepare menu items following recipes and yield guides, according to department standards. 14. Monitor performance of the team and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. 15. Observe guest reactions and confer with service team to ensure guest satisfaction. 16. Conduct frequent walk throughs of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. 17. Develop new menu items, test, and write recipes. 18. Assist Sales and Catering team with developing special menus for functions; meet with clients as requested. 19. Review sales and food costs daily; resolve any discrepancies with the finance department. 20. Ensure that excess items are utilized efficiently. 21. Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing team members. Reevaluate positions in the kitchen and make changes wherever necessary. 22. Interview and hire new personnel according to hotel policies and standards. 23. Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. 24. Attend Executive Committee mtgs, BEO, and other operational meetings as required. Ensure team members are compliant with health and safety guidelines, including the handling of special dietary and allergy requirements as needed. 25. Comply with attendance rules and be available to work on a regular basis. Be present during meal periods, special events, and weddings. 26. Perform any other job-related duties as assigned. Ensure team members are compliant with safe handling of food and have current safe food handling certifications. Does this sound like you? You have a passion for culinary arts and respect the importance providing an amazing experience for guests. You don't shy away from challenges. The pride you have in your organizational and time management skills will be a great benefit in this role. You are looking for some flexibility in a job, so working a variety of different shifts, including days, evenings and weekends works for your personal life. At Crescent Hotels & Resorts we strive to create a great place to work where associates at all levels of our organization are respected for their differences, just like the guests and owners we serve. That's why we are dedicated to creating an environment that facilitates open and honest conversations about race, equity, diversity, and inclusion. By examining our own beliefs and behaviors, we can create change through training, recruiting, and promoting diverse talent to strengthen our culture.

Are you a culinary visionary with a passion for crafting exquisite dining experiences? Do you thrive in fast-paced, innovative culinary environments? If so, we invite you to join our team as an Executive Chef. As the Executive Chef, you will be at the forefront of our culinary innovation, overseeing all aspects of our kitchen operations. You will collaborate with a talented team of sous chefs, line cooks, and other kitchen staff to design and execute an exceptional menu that reflects our commitment to quality and creativity. Your leadership skills will be crucial in maintaining a harmonious and efficient kitchen environment. Compensation & Benefits Starting salary $85k + benefits. Negotiable depending on experience and characteristics. Bonus opportunities based on restaurant goals. Requirements: Proven experience as an Executive Chef or in a senior leadership role within a high-end culinary establishment. Culinary degree or relevant culinary certifications are preferred. Extensive knowledge of diverse cooking techniques, ingredients, and international cuisines. Strong leadership and interpersonal skills, with the ability to inspire and motivate a kitchen team. Exceptional creativity and an eye for detail, with a passion for pushing culinary boundaries. Excellent organizational abilities and the capacity to thrive in a fast-paced environment. Proficient in managing food costs, inventory, and kitchen operations. Up-to-date knowledge of health and safety regulations. Flexibility to work evenings, weekends, and holidays as required.

We are currently seeking an Executive Sous Chef to join our team! The ideal Executive Sous Chef is someone who believes in core values, upholding policy and procedure, and wants to be part of a leadership team for an iconic brand. The Executive Sous Chef assumes responsibility for the kitchen in the absence of the Executive Chef. Directs and coordinates all co-workers engaged in preparing and cooking food for guests and co-workers of the restaurant. Cooks and portions meats, fishes and produce as needed for the forecasted business as well as preparing daily, dishes such as sauces and soups. To ensure that the guest's expectations are always consistently exceeded with maximum fiscal responsibility. RESPONSIBILITIES Culinary leader with prior management/supervisory experience. Requires broad, in-depth knowledge and culinary skills in food preparation, cooking and presentation. Able to effectively manage, provide training and give direction to kitchen staff. Responsible for cost and quality control, managing labor, and ongoing safety and sanitation practices. Takes proactive approach to Health and Safety, ensuring all logs/checklists are complete. To include, line checks, temp logs, receiving logs, self-audit/walk-throughs. Follows up with solutions and any appropriate actions, such as training or rolling out new systems/procedures. Prepares station guides and ensures each station is set to established standard. Performs daily station line checks to ensure production is complete and accurate per standard. Monitors and enforces all stations, walk-ins and storage areas for proper labeling and rotation of product. Address violations accordingly. Supervise, coordinate and participate in the daily kitchen operations. Assist Executive Chef in the supervision of kitchen staff. Responsible for and supervises all heart of the house co-workers in regards to food handling, preparation and sanitation. Assumes responsibility of kitchen operations in the absence of the Executive Chef. Assist Executive Chef with food ordering, as instructed and in the absence of the Executive Chef. Able to place food orders in accordance with business needs and forecasted sales. Assist Executive Chef with planning seasonal menus and to include recipe testing. Assist with expo duties and/or delegate expo duties to ensure all plates are executed to recipe standards. Ensure proper communication and answer any specific questions from front of the house co-workers in regard to menu items, allergens, and dietary restrictions. Follow corporate and unit level procedures as well as the Executive Chef's instructions. Complies with all health department regulations and enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen Enforces safe work habits and contributes to the safety-first environment in our heart of the house. Coaches and gives instruction to the kitchen co-workers in the fine points of cooking including proper execution and plating of all dishes Works with the Executive Chef to monitor and ensure the achievement or bettering of financial goals for food and labor costs to achieve the restaurant budget. EXPERIENCE Good organizational skills for dealing with diverse duties and staff. Five years' experience in fine dining high volume environment. Progressively responsible industry and culinary management experience is required. Strong interpersonal skills and communication skills including oral and written skills. Commitment to hospitality and service excellence. Effective management skills to motivate and develop co-workers. Possession of food certifications as required by local, state and federal law. POSITION QUALIFICATIONS Ability to operate kitchen appliances and equipment in a safe manner. Possess advanced knife skills Demonstrate outstanding organizational and time management skills including the ability to make sound decisions quickly. Satisfactory physical and mental health to perform the requirements of the job, and to work with the public in compliance with applicable foodservice health and safety regulations. Able to perform the essential functions of the assigned position with or without reasonable accommodation, and within company policy. Able to stand and walk for up to eight (8) hours during a shift (with limited breaks); carry up to 50 lbs. and exert up to 50 lbs. of force without straining; and sustain repetitive motions of legs, feet, waist, back, shoulders, arms, wrists, hands and fingers. Must be able to work weekdays, weekends and holidays Capable of multi-tasking, leading and communicating with others, able to express and exchange ideas in spoken and written English in an above average manner. Ability to speak Spanish a plus. Basic math proficiency required. Advanced spreadsheet knowledge and modeling tools to manage labor and food cost. Budgeting, tracking, and inventory systems knowledge. Demonstrate positive supervision and leadership abilities to motivate co-workers to meet and exceed guest service standards. Experience: Associates degree in culinary arts and/or 5 years of relevant professional cooking experience in high volume restaurants. At least 1 year experience as sous chef, chef or kitchen manager in a supervisory capacity required. Good organizational skills for dealing with diverse duties and staff. Strong interpersonal skills and communication skills including oral and written skills. Commitment to hospitality and service excellence. Effective management skills to motivate and develop co-workers. Possession of food certifications as required by local, state and federal law. Progressively responsible industry and culinary management experience is required. Experience with performance management, providing coaching and disciplinary action. Computer Skills: Competency in POS (Micros), scheduling software, Microsoft Office and any department-specific systems in use. Education: Culinary degree is desirable; a combination of practical experience and education would be considered as an alternative. Salary Range: $75,000-$85,000

Schulte Companies is seeking a dynamic, service-oriented Executive Chef to join our team! Schulte Companies is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join Schulte Companies, you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Companies provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for All Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Companies is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES Responsible for long- and short-term planning and day-to-day operations of the kitchen and related culinary departments. Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment, which meets/exceeds federal, state, corporate, and franchise standards and regulations. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE Bachelor's degree preferred Minimum of three (3) years of experience in a culinary leadership role Food safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES Ability to multi-task Team player Ability to exceed expectations of guests *The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. *Schulte Companies is an Equal Opportunity Employer.

Job Description Integral Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages care and lifestyle-focused senior living communities. Our company, which was built on our “Culture Keepers,” employees thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. The Executive Chef, in collaboration with the Hospitality Manager, is responsible for the overall management and oversight of culinary strategies, initiatives, and daily culinary activities. This role is accountable for overall meal preparation, accurate estimate of food consumption, purchase of food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards. The Executive Chef also plans menus to meet the needs of our residents; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef will oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef uses innovation, imagination, originality, and talent as well as judgment and discretion in performance of the essential function of their role. Responsibilities: Assist in planning, preparation, and execution of special events, banquets, and theme meals. Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community. Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and Back of the house labor. Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases. Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors. Accurately report and submit monthly inventory of food & beverage supplies. Interview, hire and train staff for culinary and back of the house positions. May assist with interviews for front of the house positions as well. Responsibly manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy. Work with the Executive Director, Hospitality Manager and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair. Ensures any dietary needs and restrictions are met. Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures. Manages control of food preparation with particular attention to potential overproduction and waste. Oversee maintenance and production of accurate daily records. Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance. In collaboration with the Hospitality Manager, ensures that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation. In collaboration with the Hospitality Manager, works with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service. Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events. In unison with the Hospitality Manager and Executive Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered. Advise community leadership of any concerns regarding residents. Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. Supervisory Responsibilities: Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: Bachelor's degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years' work experience as an Executive Chef. Minimum of five years' experience as an Executive Chef within the hospitality industry. Current ServSafe Certification. Benefits: In addition to a rewarding career and competitive salary, Integral offers a comprehensive benefit package. Eligible team members are offered a comprehensive benefit package including medical, dental, vision, life and disability insurances, paid time off and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies. EOE D/V

We Are Inspired to Serve. Join us! Responsible for maintaining a high level of quality and consistency in the timely preparation, production, and service of meals served to residents, guests, and employees of Covenant Living. Contributes to account revenue and operating profit contribution through the implementation of services and creation of opportunities for growth. Responsible for the sanitation of the work area and for the safe and sanitary handling of food, supplies, and equipment, along with supervision of the cooks and dining staff. Leading Food Production and Delivery: Supervises and oversees the kitchen staff in the preparation and service of all food production following standard recipes, product specifications, menu planning, and portion sizes. Assists in the preparation and service of foods requested by other departments as well as those needed for special occasions. Assures that special diet orders are completed following menu extension guidelines. Directs daily operations of food production, including menu planning, purchasing, ordering, inventory and food preparation to ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals and deadlines. Oversees the preparation, portioning, garnishing, presentation and safe storage of food and solves menu problems (e.g. recipe substitutions). Orders food and equipment. Ensures that kitchen, equipment, storage facilities and dining room are sanitary, neat and organized. Leading Staff: Trains other chefs in and outside of account on culinary skills and serves as technical expert. Supervises day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operating standards. Ensures staff are up-to-date in certifications and training (such as ServSafe). Manages by providing positive and constructive feedback and performance evaluations to employees in order to reward, coach, correct and motivate. Kitchen Compliance and Sanitation: Ensures compliance with all federal, state and local regulations as well as policies and procedures (e.g. HACCP, quality assurance, safety, operations, ServSafe, personnel). Establishes a safe work environment for employees by providing safety-related training and equipment maintenance and by ensuring compliance with safety and loss prevention programs and with standards. Understands, complies, and promotes all policies regarding residents' rights. Follows procedures regarding cleaners or hazardous materials or objects, and fire safety. Promptly reports any hazardous conditions, equipment, accidents, and incidents. Follows the most current sanitation and food safety procedures including personal hygiene, monitoring and documentation of temperatures, and food storage including labeling and dating. Ensures proper storage of foods and supplies at all times and adherence to daily, weekly, and monthly scheduled cleaning and sanitation tasks. Attends in-services as required by corporate, state, and federal mandates. Budget, Operations, and Cost Management: Manages the budget by controlling costs (e.g. labor, inventory, equipment, materials), complying with budget requirements and making adjustments when necessary. Establishes operating standards, implements quality improvements and communicates them to employees. EDUCATION AND WORK EXPERIENCE: Required Degree: High school diploma Preferred Degree: Culinary Arts Degree Certificate(s): Required to have current and approved sanitation certification or obtain certification within 6 months of hire. Safe Food Handling certification. Experience: Minimum of three years supervisory experience as an Executive Chef or equivalent role at a high-volume restaurant. 7+ years experience managing high volume and fast paced commercial kitchens. 5 + years experience cooking experience in a fine dining environment and experience in a culinary leadership role preferred. KNOWLEDGE, SKILLS AND ABILITY: Mastery of a wide variety of kitchen stations, positions, cooking methods, ingredients, equipment and procedures. Ability to not only think on feet but also create, produce and deliver excellent product on the fly. Demonstrate knowledge of current culinary/market trends and creative food presentation. Must be highly organized and proficient in time management. Proficiency with computers, online purchasing and inventory management, creating spreadsheets, checklists for cleaning, par level and food inventory. Excellent record of kitchen and staff management. Must have skill calculating figures and amounts and performing mathematical functions to meet the business needs. Ability to communicate clearly with managers, kitchen and dining room staff and guest. Ability to work a flexible schedule including nights, weekends, and holidays. PHYSICAL REQUIREMENTS: May be required to lift or carry equipment or supplies weighing up to 50 pounds. Standing for extended periods of time, sitting, twisting, bending, squatting, kneeling, or crouching while assisting others. Ability to work in a kitchen environment. Attention to detail and manual dexterity. Withstand exposure to temperature and humidity changes as in entering refrigerated storage area and working at ovens, ranges, dish-washing machines, and steam tables. May be exposed to unpleasant conditions and/or at risk of exposure to accident, infection, and/or blood-borne pathogens. Compensation Pay Range: $70,644.00 - $89,088.00 per year Reasonable Pay Estimate A reasonable estimate of the pay range for this position is $70,644.00 - $89,088.00 per year. There are numerous factors taken into consideration in determining the actual offered rate of pay, including but not limited to: job-related qualifications, experience, skills, education, geographic location, and consideration of internal and external equity. For full time employees, we offer a generous benefits package that includes: Medical, dental and vision insurance Employer paid group term life and disability Paid Time Off (PTO) & six paid holidays 403(b) with a 3% employer match Fitness center use at most facilities. Various voluntary benefits: Life, AD&D Tuition assistance and scholarships Employee assistance program Legal services, home/auto insurance, discount purchasing program Pet Insurance For more information about Covenant Living and CovenantCare at Home, please visit ***************** or *************************** Covenant Living and CovenantCare Home Health and Hospice are equal opportunity employers. All qualified applicants will receive consideration for employment without regard to race, color, sex, sexual orientation, gender identity or expression, religion, national origin or ancestry, age, disability, marital status, pregnancy, protected veteran status, protected genetic information, or any other characteristics protected by local laws, regulations, or ordinances.

Job DescriptionBenefits: 401(k) 401(k) matching Competitive salary Dental insurance Employee discounts Flexible schedule Health insurance Opportunity for advancement Paid time off Parental leave Training & development Tuition assistance Vision insurance Wellness resources South Coast Winery Resort & Spa, a premier destination in the heart of Temecula Wine Country, is seeking a talented and passionate Executive Sous Chef to join our award-winning culinary team. As the executive Sous Chef, you'll pay a key leadership role in supporting the Executive Chef with all kitchen operations, ensuring exceptional quality, creativity, and consistency in every dish. You'll help lead a dynamic team dedicated to providing an unforgettable dining experience that complements our renowned wines and unique resort atmosphere. Responsibilities: Support and collaborate with the Executive Chef in daily kitchen operations, menu development, and culinary innovations. Maintain the highest standards of food quality, presentation, and sanitation. Train, mentor, and motivate kitchen staff to foster a culture of excellence and teamwork. Oversee food perparations, inventory control, and cost management. Ensure compliance with health, safety, and cleanliness standards. Contribute to special evens, wine-paired dinners, and seasonal menu offerints. Qualifications: Minimum 3 years of progressive culinary experiences in upscale dining, resorts or fine dining. Proven leadership and team management skills. Strond understandin fo seasonal ingredients, regional cuisine, and wine pairings. Culinary degree or equivalent professional training preferred. Passion for delivering exceptional guest experiences in a fast-paced environment.

Exhibits culinary talents by personally performing tasks while leading the restaurant food preparation staff and managing all food related production. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for all periods of restaurant service. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget, and labor costs. Must ensure sanitation and food standards are achieved. ESSENTIAL FUNCTIONS Leading Culinary Teams Supervises and coordinates activities of cooks and workers engaged in food preparation for all meal periods. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Ensures and maintains the productivity level of employees. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Leads shifts while personally preparing food items and executing requests based on required specifications. Ensuring Culinary Standards and Responsibilities are met for Restaurant Service Estimates daily sales trends and production needs. Coordinates production and plating with the Sous Chef and Cooks. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for all service periods. Maintains food production and correct storage standards. Ensures compliance with all Food & Beverage policies, standards and procedures. Assists the Executive Chef and Purchasing Manager with menu planning and food purchasing. Develops seasonal and specialty menus for marketing purposes and continued development. Knows and implements brand's Safety Standards. Ensures compliance with all applicable laws and regulations. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative and appealing plating standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Strives to improve service performance. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Maintaining Culinary Goals Associated with Department Standards Sets and supports achievement of goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Supports procedures for food & beverage portion and waste controls. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. Participates in training staff on menu items including ingredients, preparation methods and unique tastes. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Other: Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Westin/Solea Carlsbad Resort & Spa rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Organizes regular pre-shift discussions with FOH staff to cover necessary menu information, such as product info, specials, verbiage for menu items, etc. Attends and participates in all pertinent meetings. Perform other reasonable job duties as requested by Supervisors. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Speak with others using clear and professional language. Must possess basic computational ability. Must possess basic computer skills. Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required. Thorough working knowledge of hot and cold food preparation. Good working knowledge of accepted sanitation standards and applicable health codes. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Most work tasks are performed indoors. Temperature generally is moderate and controlled by resort environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Must be able to stand and exert well-paced mobility for up to 4 hours in length. Length of time of these tasks may vary from day to day and task to task. Ability to physically handle knives, pots, pans or other items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Must be able to exert well-paced ability in limited space and to reach other locations of the resort on a timely basis. Must be able to lift up to 15 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Requires manual dexterity to use and operate all necessary equipment. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. Qualifications Education and Experience High school diploma or GED; 4 years' experience in the Kitchen Leadership position in a property of similar size and quality, OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years' experience in the Kitchen Leadership position in a property of similar size and quality. Licenses or Certificates Must have current Food Handler's Card. Ability to obtain and/or maintain any government required licenses, certificates or permits. Grooming All employees must maintain a neat, clean and well-groomed appearance per Westin/Solea Carlsbad's standards. Attendance: Regular attendance in conformance with the standards, which may be established by Westin/Solea Carlsbad Resort & Spa from time to time, is essential to the successful performance of this position. Employees with irregular attendance / tardies will be subject to disciplinary action, up to and including termination of employment. Upon employment, all employees are required to fully comply with Westin/Solea Carlsbad Resort & Spa rules and regulations will be subject to disciplinary action, up to and including termination of employment. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. Ownership: This job opportunity for employment is being made available by Grand Pacific Hotel Services, L.P. , the owner and the employer of all associates working at Westin/Solea Carlsbad Resort & Spa. Marriott International is not the owner or operator of Westin/Solea Carlsbad Resort & Spa. Marriott International is not the direct or indirect employer or joint employer of any associates working at Westin/Solea Carlsbad Resort & Spa. Marriott International does not control, govern or regulate any aspect of recruitment or employment at Westin/Solea Carlsbad Resort & Spa. Marriott International is not responsible for any aspect of your application, candidacy, or employment at the resort, nor shall Marriott International be liable for the data collection, use and privacy practices of the Westin/Solea Carlsbad Resort & Spa's owner or operator.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law.

Are you a chef who wants to escape the toxic kitchen workplace and work directly with private clients? Join the movement to fight against the processed junk-food giants in favour of powerful organic, home-cooked meals - the fuel that made humans into the most successful species on our planet. Become a Biochef at Biospan, where you'll create powerful, bespoke meals for private clients - working directly in their homes. Dive into a world of performance cooking and nutrition, handpicking the finest organic ingredients. You'll team up with nutrition experts, learn the art of nutritious meal prep, and directly see the life-changing effects your cooking has on clients. It's more than a job; you'll be changing people's live everyday. We are looking for a full-time private chef to work 5 days a week. The role is based in San Diego. This is for a family who has someone going through cancer treatment. We are looking for a nutritional chef to support the family. At Biospan, you'll get hands-on training from our nutritional experts and head chef. Learn to craft custom nutrition-packed menus, select the finest organic produce, and cook meals that are as nutritious as they are flavourful. It's a masterclass in taking cooking to the next level. If you value nutrition, fitness, and natural living, we want you to apply. (The ideal candidate is trustworthy, organised, and always willing to go the extra mile.) Experience: 3 years minimum chef experience Private chef experience (preferred) Other requirements: Driving Licence (required) Background check (required) Insurance (required) Work Location: In person (in the clients home) How to apply: Please fill out the application form. It will take 1 to 2 minutes. We ask you questions about your experience, your location, and your work preferences. This way, we can contact you in the future when we have jobs in your area. Please fill out address questions properly (without adding extra notes), or your application may not be processed properly.

Job DescriptionBenefits: Company parties Dental insurance Free uniforms Health insurance Opportunity for advancement Paid time off Training & development Do you consider yourself a master chef? Are you an expert at a multitude of cuisines? Do you consider yourself a consummate customer service professional? We are Down To Earth Cuisine Personal Chef Services, and we are looking for rock star chefs to join our growing team. This person would cover clients in carious locations throughout San Diego County. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule during business hours. Have a life outside of work! You will create personalized menus for clients, based on dietary preferences. Then shop, prepare the meals in the client's kitchen, and package up to a weeks worth of dinners for clients to enjoy at their leisure. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Requirements: Availability: Monday through Friday, 9:00 AM to 5:00 PM with occasional weekends. Culinary certification is a plus. Strong commitment to providing superior customer service. Patience and the ability to build trust with clients. Adaptability to changes within the work environment. Excellent time management skills. Respectful and professional communication skills. Knowledge of sustainability practices and willingness to follow them. 5 years' experience as a professional chef (3-4 years DOE). proficient in software tools, such as Google Workspace and customer management tools. Responsibilities Create menus for clients on a weekly basis. Shop at local markets for supplies. Prepare a week's worth of meals in the client's kitchen. Leave the kitchen spotless before heading to your next client. Consistent communication with the company and clients. Complete daily job report. Participate in regular virtual team meetings. Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.

Job DescriptionBenefits: 401(k) matching Company parties Dental insurance Free uniforms Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Do you consider yourself a master chef? Are you an expert at a multitude of cuisines? Do you consider yourself a consummate customer service professional? We are Down To Earth Cuisine Personal Chef Services, and we are looking for rock star chefs to join our growing team. This person would cover clients in carious locations throughout San Diego County. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule during business hours. Have a life outside of work! You will create personalized menus for clients, based on dietary preferences. Then shop, prepare the meals in the client's kitchen, and package up to a weeks worth of dinners for clients to enjoy at their leisure. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Requirements: Availability: Monday through Friday, 9:00 AM to 5:00 PM with occasional weekends. Culinary certification is a plus. Strong commitment to providing superior customer service. Patience and the ability to build trust with clients. Adaptability to changes within the work environment. Excellent time management skills. Respectful and professional communication skills. Knowledge of sustainability practices and willingness to follow them. 5 years' experience as a professional chef (3-4 years DOE). proficient in software tools, such as Google Workspace and customer management tools. Responsibilities Create menus for clients on a weekly basis. Shop at local markets for supplies. Prepare a week's worth of meals in the client's kitchen. Leave the kitchen spotless before heading to your next client. Consistent communication with the company and clients. Complete daily job report. Participate in regular virtual team meetings. Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.