Executive chef jobs in Highland, CA

Centerplate and our partner venues have been defining extraordinary experiences through thoughtful hospitality, expertly delivered, for more than 80 years at gathering places across North America and the United Kingdom. As the pioneer and leader in live event hospitality, we are committed to making the time that people spend together more rewarding and more valuable. “Making it better to be there since 1929.” TM Potential business opportunity: We are seeking experienced (Bilingual English/Spanish preferred) Executive Chef II candidates for a Tier 2 Convention Center in the Anaheim vicinity. Principal Function: An Executive Chef I is charged with maximizing the productivity of the culinary staff, as well as managing the executive sous chef and sous chefs who are directly below them in the culinary chain of command. The Executive Chef I will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef I may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. Please answer the following questions when applying: 1) Do you have the requisite experience in a Tier 2 Convention Center? 2) Are you bilingual English/Spanish (read, write, speak)? 3) What are your salary requirements? Essential Responsibilities: Lead the Culinary Management Team to manage all aspects of Food Preparation, Product Handling, Equipment Utilization and Food Safety. Analyze Business Volume and Product Usage Daily. Participate in the Development and Implementation of Business Strategies. Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. Centerplate and our partner venues have been defining extraordinary experiences through thoughtful hospitality, expertly delivered, for more than 80 years at gathering places across North America and the United Kingdom. As the pioneer and leader in live event hospitality, we are committed to making the time that people spend together more rewarding and more valuable. “Making it better to be there since 1929.” TM Potential business opportunity: We are seeking experienced (Bilingual English/Spanish preferred) Executive Chef II candidates for a Tier 2 Convention Center in the Anaheim vicinity. Principal Function: An Executive Chef I is charged with maximizing the productivity of the culinary staff, as well as managing the executive sous chef and sous chefs who are directly below them in the culinary chain of command. The Executive Chef I will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef I may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. Please answer the following questions when applying: 1) Do you have the requisite experience in a Tier 2 Convention Center? 2) Are you bilingual English/Spanish (read, write, speak)? 3) What are your salary requirements? Essential Responsibilities: Lead the Culinary Management Team to manage all aspects of Food Preparation, Product Handling, Equipment Utilization and Food Safety. Analyze Business Volume and Product Usage Daily. Participate in the Development and Implementation of Business Strategies. Contribute to goal of 100% customer satisfaction through personal commitment to customer service and leading the culinary team by example. Qualifications: Required: Minimum of 10 years in a culinary leadership position with increasing levels of responsibility. Minimum of 5 years leading a culinary operation with at least 5 revenue centers. Minimum of 3 years leading a culinary operation with annual revenues in excess of $10mm. Ability to promote and participate in a team environment. Ability to understand written and oral direction and to communicate same with others. AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification. Preferred: Bilingual Spanish strongly preferred. BA/BS Business or Hospitality Degree from an accredited college or university. ACF Certified Executive Chef I or ACF Certified Culinary Administrator Other requirements include but are not limited to: Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment. Hours are often extended or irregular to include nights, weekends and holidays. Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. Please answer the following questions when applying: 1) Do you have the requisite experience in a Tier 2 Convention Center? 2) Are you bilingual English/Spanish (read, write, speak)? 3) What are your salary requirements? Skills & Requirements Qualifications: Required: Minimum of 10 years in a culinary leadership position with increasing levels of responsibility. Minimum of 5 years leading a culinary operation with at least 5 revenue centers. Minimum of 3 years leading a culinary operation with annual revenues in excess of $10mm. Ability to promote and participate in a team environment. Ability to understand written and oral direction and to communicate same with others. AOS or higher Degree from a postsecondary culinary arts training program or equivalent professional certification. Preferred: Bilingual Spanish strongly preferred. BA/BS Business or Hospitality Degree from an accredited college or university. ACF Certified Executive Chef I or ACF Certified Culinary Administrator Other requirements include but are not limited to: Subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight (pots, pans, etc.); must be able to maneuver in an often tightly-quartered environment. Hours are often extended or irregular to include nights, weekends and holidays. Thank you for expressing interest in employment with Centerplate. While only those candidates considered for this position will be contacted, your resume will remain on file for 90 days. Centerplate is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, genetic information, status as a protected veteran or status as a qualified individual with a disability, or any other characteristic protected by applicable Federal, State or Local law. Please answer the following questions when applying: 1) Do you have the requisite experience in a Tier 2 Convention Center? 2) Are you bilingual English/Spanish (read, write, speak)? 3) What are your salary requirements?

The Executive Chef is responsible for managing the back of the house operations of the restaurant with standardized policies that provide efficient, high quality cuisine and profitable operations. Responsibilities will include but are not limited to assisting of recruitment and engagement of employees; exceeding expectations and quality concerning TAPS food, beer, beverage, service, and sanitation; financial success including assisting in reporting and in the achievement of financial goals, and guest data collection and frequency. The Chef will assist in directing the cultural compass of the restaurant; influencing and guiding the energy, service, and hospitality. The Executive Chef must share TAPS commitment to quality, irreproachable service, teamwork, leadership, safety, ethics, and continued innovation. Compensation Competitive Salary Pay to Play Performance Plan Great Benefit Packages Requirements Participating in staffing responsibilities, including hiring, training, scheduling, and terminating Assisting with purchasing food and supplies and overseeing of food and beverages within required dates and with a minimum of waste Creating a positive team atmosphere among employees that encourages accountability and achieves the highest standards of food, beer, service hospitality Managing and engaging all employees; promoting effort, a team spirit, and good morale among employees; treating employees fairly and with respect; ability to lead with commitment and passion Delivering excellent customer service including personally greeting and seating guests Resolving complaints from customers in a polite, effective, and friendly manner Participating in administrative requirements cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law Maintain , secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures including food handling, storage, and temperature; complying with legal regulations Providing regular, accurate, computerized reports of operations to executive management Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Control and minimize costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation Develop initiatives and incentives to build sales, profitability and guest counts Collaborating with sales and executive team to promote, book, and host public and private events Adhering to and enforce all applicable local, state and federal laws, rules, and regulations Performing other work-related duties as assigned Physical Requirements and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.

Job Description Pay Grade: 15 Salary: $95,000 - $105,00 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. Determines how food should be presented and create decorative food displays. Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. Seeks out sources for fresh food; monitors all produce and meat for freshness. Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. Research customer preferences and develops a menu which incorporates local foods and flavors. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Demonstrate new cooking techniques and equipment to staff. Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensure compliance with federal, state, local and company health, safety, sanitation standards. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Monitors the quality of raw and cooked food products to ensure that standards are met. Follows and enforces food safety and sanitation guidelines. Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. Manages department controllable expenses including food cost, supplies, uniforms, and equipment. Develops and implements guidelines and control procedures for purchasing and receiving areas. Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. Develop, 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. Identify major revenue and expense opportunities and possible problems. Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. Oversees the food inventory, purchasing, control, and disbursement of all food supplies. Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. Professional attitude and appearance while engaging with residents and community staff. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. 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. Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. Uses teamwork to support guests and employees. Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. Reviews resident satisfaction results and other data to identify areas of improvement. Responds to and handles guest problems and complaints. Team Building and Management: Regularly lead team member meetings Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Develops and implements strategies and practices which support team member engagement. Ensures employees are treated fairly and equitably. Provides team members with the training needed to understand expectations and perform job responsibilities. Provides team members with the necessary tools to perform their duties and responsibilities. Communicates performance expectations and provides team members with on-going feedback. Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: A.S. or equivalent experience Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chefs experience a must. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities. ServSafe certified - highly desirable. Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ************************************************************************************ Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1482746 CCL Hospitality Group Caitlin Pham [[req_classification]]

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.

Executive Chef for Full Scratch Kitchen Needed-Oakmont of Fullerton Pay Range: $80-$85K per year 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 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. Experience working in a Senior Living Community (Preferred) 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 $75,000 - $85,000

Job DescriptionBenefits: 401(k) 401(k) matching Company parties Competitive salary Dental insurance Employee discounts Flexible schedule Free uniforms Health insurance Opportunity for advancement Paid time off Parental leave Training & development Tuition assistance Vision insurance Wellness resources South Coast Winery Resort & Spa is seeking an accomplished Executive Chef to lead the culinary vision across our award-winning resort. This is a key leadership role responsible for driving culinary excellence, innovation, and operational performance while delivering exceptional guest experiences aligned with our winery and resort brand. Position Summary The Executive Chef will oversee all culinary operations, including fine dining restaurants, banquets and events, in-room dining, and seasonal outlets. The ideal candidate is a hands-on leader with a passion for seasonal, locally inspired cuisine, strong financial acumen, and proven experience in a luxury resort or winery setting. Key Responsibilities Provide strategic leadership and direction for all culinary operations across the resort Develop and execute innovative, wine-forward menus that align with South Coast Winerys brand and culinary standards Ensure consistent quality, presentation, and flavor across all outlets and events Lead, mentor, and develop kitchen leadership teams and culinary staff Oversee food cost controls, labor management, inventory, and budgeting to meet financial objectives Collaborate with Food & Beverage leadership, Events, and Sales teams to execute weddings, banquets, and special events Maintain all health, safety, and sanitation standards in compliance with local, state, and federal regulations Foster a culture of excellence, teamwork, and continuous improvement Source high-quality ingredients, emphasizing seasonal, local, and sustainable products Qualifications Minimum of 710 years of progressive culinary leadership experience, including Executive Chef experience Prior experience in a luxury resort, winery, or high-volume banquet environment strongly preferred Strong knowledge of wine-pairing and wine-centric menu development Proven ability to manage food and labor costs while maintaining high culinary standards Exceptional leadership, communication, and organizational skills Culinary degree or equivalent professional training preferred Current food safety certification (or ability to obtain)

Job DescriptionLooking for an Executive Chef. Must be able to make healthy food. Must be able to manage a kitchen team. Should have a good understanding of the food handling and proper cooking procedures. Please send your resume online.

As a Sous Chef, you will cook at the highest level as well as lead a culinary team for our Signature Restaurants. In this role, you continually exemplify leadership, development, support and motivation to direct reports; creating a vibrant, positive environment that encourages excellence. You will work well with our front-of-the-house partners to create a collaborative environment; inspiring creativity, teamwork, and ownership required to achieve excellent execution of fine dining for one of our Signature Restaurants. The Signature Restaurants currently include Napa Rose, Carthay Circle, Club 33 and 21 Royal. **You Will/Responsibilities...** + Expertise in all aspects of Culinary Arts, such as butchery, saucier, pastry and modern techniques + Superior knowledge in different cuisine styles, such as French, Spanish, Italian, Mediterranean, American regional and Asian + The ability to strategically and thoughtfully write and implement seasonally inspired menus + Build Teams through trust, collaboration, and education. + Effectively communicate the vision of Signature Restaurants + Manage cost: Food cost, kitchen labor, etc + Able to cultivate and foster strong relationships with fellow Artisans, Farmers, Fishmongers, Ranchers and Foragers **You Have/Basic Qualifications...** + 5 plus years of Culinary Management experience in a fine dining environment + Strong written/communication skills + Computer skills, especially with Excel + Understanding of cost and ability to take ownership of restaurant operations + Strong kitchen, organizational, and time management skills + Ability to work a flexible schedule with variable shifts and days off in a rapidly changing environment **Preferred Qualifications...** + Superior knowledge of quality ingredients and how to execute fine dining + Understanding of Wine pairing and service trends + Understanding of Nutrition and dietary preferences + Understanding of guest service with possible experience as a bartender and/or server + Higher level education **Required Education** + Associate's Degree in culinary arts or equivalent work experience **Our Benefits:** Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at *************************************** \#DXMedia \#LI-AH3 The hiring range for this position in California is $85,000 - $106,400 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered. **Job ID:** 10136289 **Location:** Anaheim,California **Job Posting Company:** Disneyland Resort The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

The role… At Le Vallauris an Executive Chef is responsible for planning, organizing and leading the Kitchen Department according to company, local and regional policies as well as standards. The Executive Chef is involved in all facets of the business but is extremely operational and not adverse to being on the line and managing expo and ticket times. In this role, the Executive Chef encompasses strong business acumen works well under pressure and in demanding fast-paced environments. In addition to managing large teams, seasonal menus and events. Responsible for preparing and maintaining the kitchen budget in conjunction with the General Manager and Head Chef, North America as well as assuring the highest standards for health, sanitation and safety standards necessary in food handling and overall cleanliness. A successful Executive Chef leads a successful team and owns the overall kitchen budget as well as implements innovative systems to increase revenue streams. Key measurables for this can be determined by analyzing labor, food cost, quality of product, consistency and recipe management / development. Main Duties… * Influential leader and operational Chef with proven experience that delivers effective and efficient Culinary Programs, team management and profit-driving dining experience(s) * Oversee Back of House (BOH) operation (Pastry, Production, Pizza, Pasta and Specialty Cooks) team including but not limited to recruitment, on-boarding, training, payroll and disciplinary procedures. As well as staff performance, conducting appraisals and strategize with leadership to assess staff performance and development while maintaining professional relationships * Adhere to health and safety policy (I.e. IIPP, worker's comp procedures, and allergy procedures) is always followed as well as implement, monitor and enforce compliance with all Company policies, procedures, and standards and local, state, and federal law as applicable * Delegate tasks to team and complete daily check lists that support anticipated business levels, production, a-la-carte orders, special request, events, dietary restrictions and ensure team follows proper allergy procedure * Responsible for educating and training staff on safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation * Create, implement and enforce process to run an effective and efficient kitchen while maintaining the highest-level of standards, food quality, COGS and minimized margins to increase profits without sacrificing taste or member / guest experience * Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety * Ensure teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations * Collaborate with Marketing/Events department on menu creation, food preparation, food costs, quality food service and product are delivered. * Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards Required Skills/Qualifications: * Minimum of 7+ years' experience working in a similar volume-based business * Experience working in French restaurants or with French cuisine highly preferred * Culinary trained and professional who is passionate and curious to develop and grow as a Chef * Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue * Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual contributor and leader * Must encompass Food Serve Safe certification and have experienced with local sanitation regulations * Well-versed and timely email etiquette as well as written and verbal communication * Experienced in training, leading and executive production and a-la-carte dining experiences * High school diploma or equivalent trade school certification Physical Requirements * Must be able to seize, grasp, turn and hold objects with hands. * Must be able to make periodical fast paced movements are required to go from one part of the property to others. * Must be able to move, pull, push, carry or lift at least 30 pounds. * Must be able to occasionally kneel, bend, crouch and climb is required. * Must be able to perform physical activities such as lifting, cleaning, and stooping. * Must be able to stand, walk, lift, and bend for long periods of time. Why work with us... Le Vallauris, part of Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. * Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match * Paid Time Off: Full- Time Employees have sick day's + vacation days * Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically * Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability * Learning & Development: An extensive range of internally and externally run courses are available for all employees. * Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all. * Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to. * Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.

Job Description Immediate opening for an experienced Chef de Cuisine for our highly reputable and very busy Italian restaurant. At least 10 years of Italian Cuisine experience is required! Those with less than 10 years of Italian Cuisine experience, need not apply! We encourage you to email your resume so we can get you scheduled for a face to face interview immediately. Please be sure to bring your resume when attending your interview. Requirements/ResponsibilitiesSpecial Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Asian Cuisine- (Noodle Bar) Effective Management Outlet. Establishes Project plans and timelines to achieve department goals and objectives. Mentors subordinate supervisors on effective performance management skills to ensure the development of a capable work force. Duties/Responsibilities Provide leadership and guidance to team members in the preparation and serving of high quality and great tasting meals according to dietary restrictions. Identify and correct defects, implement continuous quality improvement procedures and maintain highest levels of sanitation and safety in all department areas. Execute the financial objectives of the operation to include food cost, labor cost and controllable expenses. Execute an active repertoire of dishes to advance the culinary experience of the outlet staff, and be effective in communicating curriculum to team members through ongoing training programs. Completes daily, weekly, monthly inventory to ensure proper ordering. Establishes par for all purchasing as well as production. Protects the assets of Soboba Resort Casino and maintains confidentiality and integrity when accessing team member information maintained in departmental files/systems. Responsible for overseeing the operational aspects of the kitchen division in meeting set standards. Administrative and operational support to the executive chef in meeting all divisional set targets. Must be able to demonstrate new cooking techniques, recipes and equipment to kitchen staff. Assist in daily operation of the kitchen as needed. Provides all line staff with the necessary tools and equipment for safe food handling. Maintain a high level of safety and sanitation. Instill budgetary controls using established budget on an everyday basis. Assists in supervising cooks and line staff in daily operations. Assist in planning, preparing and serving of all food items and menus. Train kitchen staff on the execution of said items. Check all walk in coolers and freezers daily to insure proper rotation, storage and usage of all food items. Ability to plan organize and operate all stations in their outlet Welcome and acknowledge all guests according to company standards; anticipate and address guests' service needs. Ensure adherence to quality expectations and standards. Must be physically present to work a regular, reliable, and predictable work schedule in accordance with business demands, and maintain a consistent and regular attendance record. Perform special projects and other responsibilities, tasks, or duties as requested. Supervisory Responsibilities Assist hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Performance Requirements To perform this job successfully, an individual must be able to satisfactorily perform job duties, demonstrate excellent work habits, deliver superior service to internal and external guests, exhibit the highest degree of professionalism, ethics, and integrity, and comply with all governing policies and procedures. Employ positive communication skills and exercise professional interpersonal abilities (tact, diplomacy, and respect) with guests and co-workers at all times. Maintain a high degree of professionalism in the workplace, including appearance, communication, attendance, reliability, and teamwork. Maintain a high level of organization, including an orderly and neat work area and excellent time management skills, leading to the highest levels of productivity. Demonstrate a desire to succeed and willingness to help others succeed. Understand the role and responsibilities of the position and demonstrate proficiency in the position requirements. Demonstrate support and comply with all Safety program elements including: adherence to policies, exercise of safe work practices, participation in training, use of protective equipment, and reporting all safety concerns, hazards, and non-compliant practices. Participate in open communication and provide feedback to management regarding operations, staffing, personal development, and operational productivity. Serve as a contributing Team Member of the Soboba Band of Luiseño Indians enhancing the Casino's operations in all its business endeavors. Education / Qualifications Must be 21 years of age, or older. High School Diploma or GED equivalent preferred. Degree in Culinary Arts preferred. Three (3) plus years' experience as a Chef in a full-service restaurant. Two (2) years' experience in a supervisory role. Any combination of education, experience and training that provides the required knowledge, skills and abilities. Firm understanding and practical application of health and safety standards and laws. Knowledge of all aspects of kitchen and culinary operations. Familiar with traditional / contemporary methods of preparing and presenting local, regional, national and international styles of food. Must be able to provide evidence of eligibility to work in the United States of America. Certificates, licenses and registration Ability to obtain and maintain a valid Soboba Tribal Gaming Commission license. Required to submit to and obtain negative results on all drug and/or alcohol testing. TiPS Certification, which can be obtained through on-site courses. Ability to obtain and maintain a Food & Beverage Handlers Card from Riverside County. Soboba Casino Resort Benefits Full-time team members are eligible to participate in a variety of group health and wellness benefits upon timely submission of appropriate enrollment forms. Coverage effective dates vary by plan and additional information will be provided to you during New Hire Orientation. Benefit offerings may change from time-to-time, but presently, Soboba Casino resort offers the following: 401k Plan Basic Life Insurance (employer paid) with the option to purchase Supplemental Life Insurance Medical, Dental & Vision paid for the employee Employee Assistance Program Wellness Program (Annual Health Fair, Wellness Education, and Incentive Programs) Paid Time Off Soboba Casino Resort Team member Recognition including, but not limited to: Reward and Recognition Program (Quarterly, and Annually) Team member Incentives Salary Details Full-Time Position Salary Range $ 74,000- $93,000 is dependent on candidate's experience, education, and skill set.

Public House Temecula in Temecula, CA is looking for a talented head chef to join our dynamic team . We are located on 41971 Main St. Our ideal candidate is experienced, engaged, and laser focused on providing exceptional service and innovative cuisine. Key Responsibilities: Develop and execute creative menus for the restaurant, catering, and events. Oversee all kitchen operations, ensuring the highest standards of quality, service, and hygiene. Manage and mentor kitchen staff. Maintain inventory and manage food costs. Create buffet menus for special events and catering Oversee special events Requirements: Ability to listen, coordinate,and communicate effectively with all staff and managers. Proven experience as a Chef, with a strong understanding of a wide range of cooking techniques. Exceptional leadership skills. Passion for food and a commitment to excellence. Extensive knowledge of kitchen equipment and utensils Strong attention to detail Responsibilities Direct food processing and handling Monitor and manage food temperature and inventory stock Follow health and safety guidelines Handle food related concerns If this sounds like the perfect fit for you, please email a resume to us. We are looking forward to hearing from you. Thank you.

Job Description WHY WORK FOR US? We are mission and values driven and your contributions will make a difference. We make a positive difference in people's lives and help an average of 23 people per week to find a place to live. If you join us, you will be able to advocate for change while also working with influential people who effect changes in policy and devote time to issues of racial and social justice. We prioritize your work/life balance and provide various scheduling options in addition to generous time off, health, and wellness benefits and we're committed to helping you reach your potential by providing opportunities for professional growth across the state. JR 5360 Head Chef Santa Ana, CA 92704 Salary: $77,782.00 - $95,633.00 annually Pay Frequency: 24 Pay Periods Per Year Full Time Exempt Driving Required Lower end of range will apply to candidates who meet minimum experience or have limited years of relevant experience. The higher end of range will apply to seasoned candidates with considerable years of relevant experience. -- PATH is seeking candidates with experience in culinary services and current managerial food handler's certificates to join our Orange County Team as the Head Chef for our Yale Navigation Center. ABOUT OUR CULINARY SERVICES Our Culinary Services Team is a critical to the success of our interim housing sites. By providing three meals and snacks and refreshments throughout the day, the kitchen and its staff are a key component to creating a welcoming, home-like environment for our guests as they work to obtain and sustain permanent housing. WHAT IS A HEAD CHEF? As part of the Interim Housing team, the Head Chef is responsible for providing administrative, supervisory, and quality control oversight to the kitchen staff and coordination of guests' dietary menu plans as needed. Responsibilities include: Staff Supervision & Support Provide direct supervision to all culinary staff, including Kitchen Associates, Lead Cooks, and Sous Chefs. Coordinate scheduling of all kitchen staff, including volunteers. Plan, set, and adjust as needed ongoing workload assignments and schedules for work completion. Ensure adherence to work and time schedules. Provide all necessary supports to volunteers to ensure they have a valuable experience. Leadership & Client Services Promoting and following the established interim housing values, guidelines, and rules. Modeling and promoting a team culture and environment that is professional and welcoming for all interim housing guests, staff, volunteers, and other visitors Meeting with guests with medical dietary restrictions to set up menu plans Kitchen Administration & Oversight Helping create and post monthly menus Assisting with the monitoring kitchen costs including labor, food, supplies, and equipment Helping to ensure inventories are maintained Reviewing Health Department reports along with Head Chef and Sous Chef and assisting with correcting violations Coordinating and maintaining relationships with kitchen vendors and donors Coordinating food donations, including assisting with pick-ups and drop-offs as necessary Kitchen & Equipment Maintenance Ensuring the kitchen is maintained to Health Department code and PATH standards. Setting the standards for maintaining kitchen sanitation and cleanliness Ensuring equipment is maintained equipment in proper sanitary and operating condition Coordinating regular maintenance activities such as hood exhaust cleanings, oil waste pick-ups, and propane gas fills. Coordinating with PATH's facilities team for repairs, fixes, or other maintenance. Food Preparation Working with the Head Chef and Sous Chef to ensure that all meals prepared following Health Department code and served at the appropriate times and temperatures Assisting with daily taste tests to ensure all meals are palatable, appetizing in appearance, and meet PATH's standards WHAT YOU BRING We're looking for candidates that: Maintain and execute confidential information according to HIPAA standards Possess a high level of tolerance and understanding for individuals with urgent and multiple case management and health needs Work just as well independently as they do on a team Exercise mature judgement, and are highly motivated, self-starting and proactive Are excellent at communicating, whether in writing or verbally Are well organized, have a strong sense of prioritization, and can coordinate multiple demands in a high-pressure environment Demonstrate proficiency with Microsoft Office Software, particularly Word and Excel. Possess strong interpersonal skills, including the ability to develop successful and positive relationships with individuals at all organization levels. PREFERRED QUALIFICATIONS Seven (7) years of relevant experience in the culinary field, three (3) years leading a team in a culinary capacity. MANDATORY QUALIFICATIONS Five (5) years of relevant experience in the culinary field, one (1) year leading a team in a culinary capacity. Current Managerial Food Handling certificate. MANDATORY REQUIREMENTS Regardless of qualifications, candidates must: Have employment eligibility verification Have or be able and willing to obtain CPR/First Aid training Successfully complete the following as a condition of hire: Tuberculosis Test Background Screening Drug Test DRIVING Driving is an essential function of this position. To meet the employment requirements for this role, all candidates must: Have reliable transportation A valid driver's license Proof of insurance and ownership for personal vehicles used during work duties The ability to qualify for PATH's insurance coverage EMPLOYMENT ELIGIBILITY Applicants must be authorized to work for any employer in the U.S. We are unable to sponsor or take over sponsorship of an employment Visa. PATH is committed to maintaining the highest standards of professionalism and objectivity in our services and employment practices. To avoid potential conflicts of interest and ensure the integrity of our programs, we are unable to employ individuals who are currently receiving services from PATH or have received services within the past two years. CALIFORNIA-BASED WORK EXPECTATIONS We are a California employer. Therefore, all regular and customary work must be performed within the state. Approval for work outside of the office, does not establish approval for work to be conducted outside of California. PATH does not offer fully remote positions. While some roles may include a schedule that involves multiple designated worksites or approved off-site locations (e.g., hybrid schedules), this does not imply that work will be performed from home. Many positions are fully on-site with no off-site work. All work schedules are determined by the responsibilities of the role and operational requirements, and may be adjusted at any time. WHAT WE OFFER In addition to a rewarding work environment, we offer our employees a competitive benefits package that includes medical, dental and vision coverage, vacation and sick time, paid holidays, and a retirement plan. READY TO MAKE A DIFFERENCE THROUGH ACTION? If this position sounds like a fit, please submit your application today. A resume is required. PATH provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, PATH complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. PATH will consider for employment all qualified Applicants, including those with Criminal Histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance. PATH is dedicated to racial and social justice by centering equity in our service delivery and maintaining a diverse and inclusive work environment for the communities we serve. We seek awareness and insight from witnessing the stories of our clients and learning from the experiences of our staff to ensure impactful systems change. If people are empowered, they can bring their authentic, whole selves to work and when people feel like they belong, they can become part of a unified effort of ending homelessness for all.

Job DescriptionBenefits: Employee discounts looking for a head chef with minimum 2 plus years of experience with a positive attitude, passion for cooking, willingness to learn, get along with others. Skills: Food preparation, Safe food handling, Recipe development, Kitchen management. Must be able to work weekends, between the hours of 6 to 12am.

Job Goal/Mission: Within 90 days of the role start date, you should be able to: Plan, scale, formulate and control quality of test kitchen and production efforts. Work on existing and newly discovered ingredients and technologies to invent new recipes and modify foods to create new products. Conduct tests to determine the physical or chemical properties of food or beverages to ensure compliance with Food and Drug Administration (FDA) regulations. You will also identify opportunities for innovation, expansion and profitable growth. Objective Key Results (OKR): Modify existing products, processes and developing new recipes Researching current consumer markets and latest technologies to develop new product concepts Provides technical support in the scale-up and successful execution of plant trials Scale up from test batch Collaborating with technical and commercial colleagues in procurement, sales and technical services, marketing and distribution Ability to repeat processes to ensure consistency and safety on how to optimize products Design, execute and analyze experimental approach for product design Create and maintain information for product ingredient specifications, in-process control points and testing requirements Support, coordinate and conduct pilot plant trials for factory scale trials Must be able to effectively troubleshoot and offer plausible, executable solutions Able to maintain product matching, new product development, ingredient qualification, shelf life stability and cost optimization Develop food product formulation from conception to commercialization Technical Proficiencies: Proven passion for food innovation Can arrive at final formulation in about 1/3 of the time most competent people think possible Knowledgeable in food technology, industry safety standards and Good Manufacturing Practices (GMPs) Strong analytical skills Detail oriented Worked with wide range of foods Experience in product development and hands on bench work Personality Aspects Required for Position High-stress management (customer timelines, inevitable commercialization challenges) Enjoys the full process of being in a conversation simply talking about a cool idea, and a few weeks later watching the forklifts load the container taking a new item to thousands of retail points where customers will experience the product Takes delight in being one of those rare people that enjoy working on things that don't have a ready made answer Genuine love for researching ingredients and recipes, can spend hours watching Youtube cooking videos and scouring the web for new ingredients Company Mission, Personality, and Values: To improve the lives of our customers by providing the most delicious and healthy snacks that beat anything currently in the market in each category we choose to play- thereby making 180Snacks #1 in sales in the selected category and making our retail partners, company members, and investors prosperous. Obsessively profit-oriented Key objectives are established for a reason. Words are words. Actions are actions. But only results are results. They understand that all results should indirect/directly Increase revenue, or decrease cost. If the company is not profitable, and turn that profit into cash, then nobody wins. Therefore, they are able to prioritize which key objectives to focus on. And, in order to move forward as efficiently as possible, they are instinctively automation-oriented (ie software, equipment, SOPs). They hate unnecessarily redundant and manual actions. Salary-exempt. Because no metric matters more than achieving the Key Outcomes, they do whatever it takes to get the project done. Our top players agree to be salary-exempt, in exchange for certain privileges (ie bonuses, flex-schedule, work flow autonomy, etc.) Self-starter, Self-finisher The buck always stops with them, they are never victims and they take ultimate responsibility. If everyone in the company disappeared right now, they would still be able to start/finish any project. How is this possible? Our top players don't have formal certifications or PHDs. Instead, the secret is that they think in first-principles. Using simple logic, they can visualize what the desired end goal is and the steps needed to get there. They massively research via books and Google whenever they are stuck on a step…and they always move forward. They are always restless until they cross the finish line. Cognizant of competence-based hierarchy. Everyone is treated with respect, but not everyone is equal. We have a competence-based hierarchy, with more rewards awarded to those who take on heavier responsibilities. Our top players are aware of their own unique strengths and weaknesses. When they are outclassed, they listen (they are not resentful). When they are the strongest, they take charge confidently but not arrogantly. As a result, our top players are able to work together during crucial moments. And they give a helping hand when they can. Our top players are learning inside and outside the job, so they can double-down on their strengths, while mitigating their weaknesses. Emotional support is a “give-take” dynamic [aka working WITH each other] There will inevitably be stretches of time where our Top Players will feel they are alone working on an initiative. Therefore, our Top Players strive for a balance in proactively taking care of each other emotionally, so that the favor can be returned later on. At the same time, our Top Players are primarily motivated in seeing their results, and they are able to “self-validate” themselves. Finally, Top Players understand it is inevitable that they will step on each other's toes. They sort it out, then continue forward. Enjoy the process . They understand that huge results mean huge rewards, but also huge costs and huge patience. Therefore, Top Players push multiple initiatives at once, so they are encouraged by seeing smaller wins regularly. Top Players understand it's a choice to make it as fun as possible. Question the Status Quo We thrive at the epicenter of innovation. We make progress by speaking our minds even when it challenges convention. We lead by championing bold ideas and taking intelligent risks. Confidence Without Attitude We make decisions based on evidence and analysis, giving us the confidence to act with humility. We foster collaboration by building a foundation of empathy, inclusion, and trust. Student Always We area community designed to support curiosity. We actively seek out diverse perspectives as part of our lifelong pursuit of personal an intellectual growth. There is always more to learn. Beyond Yourself We shape our world by leading ethically and responsibly. As stewards of our enterprises, we take the longer view in our decisions and actions. This often means putting the collective good above our own interests. We believe that an alignment of the company's vision [to shareholders, to customers, to employees] with personal dreams can result in extraordinary meaning, wealth, and fun. We believe in the motto “you get what you give.” Benefits Summary: twice a week COVID testing (vaccinated employees are exempt) Accrued Vacation PTO Sick PTO Monthly Health Insurance Stipend (equivalent to corporate health insurance offerings) Annual Performance bonuses Biannual performance reviews Flex-schedule options (salary-exempt only) Monthly luncheons, unlimited coffee/tea, social events Growth Opportunities: Director, VP roles in Supply Chain, Commercialization, Business Development, Product Development Compensation: $60,000.00 - $120,000.00 per year At 180Snacks, our mission is to be the number one healthy snacking company in the world. We exist to deliver exceptional snacking experiences that help fuel all the everyday heroes fighting for happily ever after.

ABOUT POMONA COLLEGE: Located near Los Angeles, California, Pomona College is widely regarded as one of the nation's premier liberal arts colleges. Established in 1887, Pomona College is known for small classes, a challenging curriculum, close relationships between students and faculty, and a range of student research and leadership opportunities. Pomona is a member of The Claremont Colleges. JOB PURPOSE: The Chef Manager supports the global campus community by providing students, guests, faculty and staff with outstanding cuisine and cutting-edge menus while delivering exceptional customer service. This position works collaboratively with the Executive Chef and General Manager in developing and supervising production, culinary standards, safety and ensuring the kitchen is in compliance with HACCP guidelines, staff training and performance of kitchen staff. The Chef Manager works directly with the Dining Management team to ensure that food policies and programs promote excellence in food quality and presentation, while promoting and shaping sound sustainable business practices while cultivating the latest trends in collegiate dining services. ESSENTIAL FUNCTIONS: Reporting directly to the Executive Chef, the Chef Manager works independently and collaboratively to perform the following essential duties and responsibilities: 1. Manage the daily operations of assigned Dining Halls, including human resources, financial performance, operating standards and community satisfaction. 2. FRARY HALL ONLY: Collaborate with the Catering Manager, Executive Chef, and the Catering Chef on an ongoing basis to coordinate upcoming catering events. 3. Provide clear direction and oversight of all department activities in order to develop and achieve annual goals, including budgeting, planning and staff development. Responsible for monitoring and evaluating secondary reports, and overall staff performance and daily assignments. Maintain an efficient, collegial, and proactive work environment within Dining Services and collaborating departments. 4. Must be California ServSafe Food Protection Manager Certified, and successfully recertify every 5 years. 5. Collaborate with the General Manager and Executive Chef to oversee Dining Halls and staff to ensure compliance with safe food handling practices and the highest level of food quality and customer service is provided for the Pomona College community. Oversee production of all food items to ensure compliance with HACCP guidelines, portion control, and quality of products served. Schedule evaluations and quality control tests of meal production. Inspect food storage and direct sanitary maintenance of kitchen and storage facilities. Ensure compliance with all College policies and procedures and with all applicable local, state and federal laws, regulations, and public health standards. Conduct periodic and regular inspections of assigned units to monitor the quality of: food preparation and service; food appearance and merchandising; safety, cleanliness, sanitation, and maintenance of equipment, production areas and service areas; employee appearance and cleanliness. 6. Provide excellent and professional customer service to students, faculty, staff, and external customers. Resolve problems and follow up with customers directly to ensure full customer satisfaction, without unnecessarily referring customers to other staff members. 7. Collaborate with and assist the General Manager and Executive Chef to develop, plan and implement new programs, events, projects, concepts, and marketing plans for Dining Services operations. This includes ongoing review and refinement of the existing comprehensive meal program. Develop menus in accordance with customer tastes, presentation, market and food trends and established quality standards. Oversee the purchasing of food, supplies and equipment used in Dining Services. Oversee and assure food and supply purchases and labor costs are accurate and kept within established budgets. Maintain proper inventory controls of equipment, supplies, food and beverages. 8. Plan, develop and supervise a culinary team by using a comprehensive and innovative menu and Eatec, Agilsys food menu management system. 9. Stay abreast of trends and developments in the food services and catering industry, such as menus, trends in consumer tastes, management issues, methods and equipment. Make recommendations for application into existing operations as necessary. 10.Write various reports concerning kitchen or staff related issues. 11. Coordinate special projects/tasks/duties and provide assistance as assigned. QUALIFICATIONS: Education: High School Diploma, GED or equivalent combination of education and 5 years' experience is required. An AOS or Associate Degree from an accredited culinary program, hotel/restaurant school or equivalent educational experience is preferred. Licenses/Certificates: Must take and successfully pass California ServSafe Food Protection Manager Certification within 30 days of hire and successfully recertify every 5 years. Certified nutrition, sanitation, hospitality management, culinary training, and/or bakery training. Eligibility of Certified Chef de Cuisine (C.C.C.) or Certified Sous Chef (C.S.C.) through ACF. A valid driver's license is essential to drive College-owned vehicles. Must take and successfully pass a functional capacity test after job offer and prior to hire. Experience: A minimum of 5 years of demonstrable culinary leadership as a chef or a related position experience is required. Increasing responsibility and knowledge of the food services industry in the areas of commercial kitchen and food service operations including menu planning and schedule production, automated food ordering, preparation, set-up, pricing, merchandising, presentation, maintenance is preferred. Knowledge of HACCP and experience at an academic institution is preferred. REQUIRED KNOWLEDGE AND CRITICAL SKILLS: This position must possess the knowledge, skills and abilities to be able to successfully perform the essential functions of the job or must be able to demonstrate how the essential functions will be performed (with or without reasonable accommodation) using other knowledge, skills and abilities not listed below. 1. Deploy professional skills in culinary design and management, restaurant and hospitality management, food services management and safety, in collaboration with colleagues, to best promote the College's strategic interests. Knowledge of budget development for a large, multi-unit institution. Must maintain a friendly, professional and helpful demeanor around staff and customers and act as a staff role model for how to deliver superior customer service and food services to the Pomona College community and the general public. Knowledge of the operation and oversee the use of a variety of kitchen equipment, appliances and machines in order to cook, measure, mix, wash, peel, cut, shred, and store a variety of food items such as meats, fruits, vegetables, and other ingredients. Provide professional leadership and supervision for dining staff to promote a positive work environment and teamwork within a diverse group. Must recruit and train dining staff. Experience working in a union environment. Have practical working knowledge of industry standards to provide healthy meals and eating environments at the College. 2. Demonstrate effective, accurate and clear communication with excellent verbal, written, interpersonal, reading, phone, customer service and leadership skills to supervise, facilitate, motivate and inspire a highly diverse group of employees. 3. Experience within a customer service oriented environment responding to and meeting/exceeding the needs of the customer; skill in identifying the customer's perspective and maintaining a commitment to excellence in customer service. 4. Operate computers proficiently with basic Microsoft Office software (such as Word, Excel, Outlook) and associated professional software (such as Eatec, Agilsys culinary and menu management software, CX CARS, menu-driven databases). Use assigned technology/devices/equipment to achieve annual goals and maintain confidentiality. 5. Handle all activities and highly confidential information with patience, discretion, good judgment, and tact while working with people from a wide variety of backgrounds. 6. Prioritize and perform multiple projects/tasks, meet deadlines/timelines, respond to others in a timely manner, and work both independently and as a collaborative member of the College with a high standard of integrity and ethics, in support of the College's strategic vision and the division's/department's annual goals. 7. Use exceptional organizational, time management, problem solving, and basic math skills to complete work with accuracy and a keen attention to detail, in a highly visible, deadline-driven environment. 8. Operate the College's vehicles safely for campus-related work and meet all insurance-related requirements. 9. Must place requisitions for supplies and equipment in a timely manner. 10. Must safely lift and move supplies and equipment weighing up to 50 pounds and walk and stand for long periods of time. 11. Must report to work on time and in uniform at the start of each shift. REQUIRED HOURS: The regular hours for this full time position are 8:00 a.m. to 5:00 p.m., Monday - Friday. Holiday, weekend and evening work hours will be required. Travel may be required. Regular hours may vary due to needs of the College or division. Must be willing to work a flexible schedule. ADDITIONAL POSITION DETAILS: The rate for this role is between $72,000 - $82,000 annually. The specific factors that the College will consider when offering a salary to an individual will include, but not be limited to: education, training, relevant prior experience, and performance in prior roles. All staff positions are ineligible for visa or permanent resident card sponsorship. As a California employer, Pomona College requires all employees to be residents of California. POMONA COLLEGE REWARDS: Pomona College offers a wide variety of benefits and perks including health, dental, and vision plan options; paid time off; flexible spending accounts; retirement benefits; tuition assistance; fitness and wellness programs; ride share incentives; and so much more! ADA/OSHA: This defines the essential job duties of this position. The College expects that employees hired for this position can perform the essential functions of this job without imposing risk of substantial harm to the health or safety of themselves or others. It may also include marginal functions, generally defined within Title I of the Americans with Disabilities Act (ADA) and the Occupational Safety and Health Administration (OSHA). DISCLAIMER: This has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities and qualifications required of employees assigned to this position. When duties and responsibilities change and develop, the College will review this job description and make changes of business necessity.

The Chef is responsible for managing the food truck operations with standardized policies that provide efficient, high quality cuisine and profitable operations. Responsibilities will include but are not limited to assisting of recruitment and engagement of employees; exceeding expectations and quality concerning our food, beer, beverage, service, and sanitation; financial success including assisting in reporting and in the achievement of financial goals, and guest data collection and frequency. The Chef will assist in directing the cultural compass of the restaurant; influencing and guiding the energy, service, and hospitality. The Chef must share the commitment to quality, irreproachable service, teamwork, leadership, safety, ethics, and continued innovation. Compensation Competitive Salary Pay to Play Performance Plan Great Benefit Packages Requirements Participating in staffing responsibilities, including hiring, training, scheduling, and terminating Assisting with purchasing food and supplies and overseeing of food and beverages within required dates and with a minimum of waste Creating a positive team atmosphere among employees that encourages accountability and achieves the highest standards of food, beer, service hospitality Managing and engaging all employees; promoting effort, a team spirit, and good morale among employees; treating employees fairly and with respect; ability to lead with commitment and passion Delivering excellent customer service including personally greeting and seating guests Resolving complaints from customers in a polite, effective, and friendly manner Participating in administrative requirements cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law Maintain , secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures including food handling, storage, and temperature; complying with legal regulations Providing regular, accurate, computerized reports of operations to executive management Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Control and minimize costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation Develop initiatives and incentives to build sales, profitability and guest counts Collaborating with sales and executive team to promote, book, and host public and private events Adhering to and enforce all applicable local, state and federal laws, rules, and regulations Performing other work-related duties as assigned Physical Requirements and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.

Benefits: 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. Compensation: $72,000.00 - $75,000.00 per year Established in 2011, Carter Hospitality Group, LLC. is a family-owned hospitality company with four hotels and resorts as well as three wineries across the United States. Based in Orange County, California, the company manages and owns a portfolio of luxury properties including South Coast Winery Resort & Spa, Temecula, California; Carter Estate Winery and Resort, Temecula California; and Carter Creek Winery Resort & Spa, Texas Hill Country. Carter Hospitality Group additionally serves as the owner-franchisee for Red Lion Hotel Orlando Lake Buena Vista South, Orlando Florida. Purpose Enriching lives by crafting exceptional environments and experiences. Niche We design, build and care for unique settings where communities thrive and memorable experiences come to life. We are an Equal Employment Opportunity employer.