Executive chef jobs in Los Angeles, CA - 554 jobs

Compensation COMPENSATION: The salary range for this position is $75,000 to $80,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation . There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Description We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

Schulte Companies is seeking an energetic, experienced, and hands on Executive Sous Chef to join our team at the Hoxton Downtown LA! This person will assist in overseeing all open outlets on site as well as events. Schulte Companies is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join Schulte Companies you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Companies provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for all Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match for eligible associates Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Companies is a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES Cleanliness and sanitation in the kitchen and adjacent areas Creative menu planning to adjust to guest needs Overseeing food preparation Checking quality of food deliveries Ordering all food and cleaning supplies and maintaining proper supply levels Maintaining costs within budget levels Manage labor costs, schedules and productivity Hiring, coaching and disciplining direct reports Interacting positively and professionally with guests to resolve issues Acting as Manager on duty as required Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE Bachelor's degree preferred Minimum of two (2) years of experience in a culinary leadership role Food safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES Ability to multi-task Team player Ability to exceed expectations of guests *The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. *Schulte Companies is an Equal Opportunity Employer.

Chef de Cuisine oversees all culinary operations for bashi, shaping the restaurant's identity through an elevated blend of traditional sushi craftsmanship and forward-thinking Asian cuisine. This role drives creativity, operational excellence, and team leadership to maximize guest satisfaction, operational efficiency, and financial performance. The Chef leads all culinary team members, embodies the resort's values, and champions a culture of innovation, quality, and hospitality. Responsibilities Culinary Innovation & Menu Development Lead research & development with a strong focus on sushi, sashimi, nigiri, maki, and contemporary Asian culinary techniques. Create daily specials aligned with Bashi's modern Asian and California-inspired concepts. Develop seasonal menus that highlight fresh local and California ingredients. Design menus for special events, tastings, and unique culinary activations. Write detailed descriptions for all menus, ensuring clarity and guest appeal. Maintain accurate menu and recipe database information. Operational Excellence Oversee all Bashi kitchen operations, ensuring consistency, quality, and efficiency. Establish and implement opening and closing procedures. Set and manage par levels for all ingredients, particularly high-quality sushi-grade product. Ensure proper daily rotation of all mise en place for optimal freshness and safety. Maintain California and DH&R sanitation and HACCP compliance standards. Uphold superior cleanliness standards throughout all F&B culinary spaces. Team Leadership & Communication Provide hands-on leadership to BOH and FOH teams, including stewarding. Support, guide, and motivate team members to exceed guest satisfaction goals. Conduct and participate in daily lineups, chef meetings, staff meetings, and departmental meetings. Train and mentor staff in sushi techniques, culinary discipline, and innovative Asian cooking methods. Develop job descriptions and SOPs to ensure consistent quality and efficiency. Cultivate positive working relationships across all Terranea Resort departments. Financial & Administrative Responsibilities Manage food, labor, and operational costs to maximize net operating income. Assist with weekly scheduling based on forecasted volume. Ensure accurate ordering, receiving, and inventory control. Support continuous improvement of operational processes and cost-control strategies. Guest & Brand Engagement Act as an ambassador for Bashi and Terranea Resort within the community. Support brand presence through culinary events, media opportunities, and guest interactions. Additional Responsibilities Provide hands-on leadership across F&B venues to enhance guest satisfaction and culinary execution. Collaborate with F&B Operations to develop equipment specifications that enhance safety and production efficiency. Review and optimize operational workflow, equipment usage, and environmental compliance. Maintain brand image, company vision, and department integrity. Support training and development initiatives to help team members achieve their potential. Participate in the ongoing development of future resort culinary projects. Qualifications Strong commitment to guest service and culinary excellence. Exceptional verbal and written communication skills. Ability to implement, uphold, and continuously refine service and culinary standards. Highly organized with the ability to prioritize in a fast-paced, high-pressure environment. Able to interact professionally with all resort associates and guests. Must be able to lift up to 50 lbs occasionally and up to 20 lbs frequently. Experience, Education, & Licensure: Minimum 3 years of culinary management experience in upscale, high-volume restaurants, preferably with expertise in sushi and/or progressive Asian cuisine; California coastal cuisine experience a plus. Culinary Arts degree preferred. Must be able to read, write, speak, and understand English. Current ServeSafe, sanitation, and HACCP certifications required or obtainable. Compensation Base Pay Start Rate: $90,000 - $95,000/Yr. + Bonus We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, disability benefits, and an employee assistance program. We have paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match! #LI-KR1

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.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic We 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 Since 2011, Catch Hospitality Group has grown from a standalone NYC flagship into one of the most renowned restaurant groups, best known for Catch and Catch Steak. Partners Tilman Fertitta, Mark Birnbaum and Eugene Remm have propelled the group's success with a team-first mentality and relentless pursuit of the brand's 3 core principles: Great Food, Great Service, and Great Vibe. Catch Hospitality Group's thoughtful expansion continues to pioneer dynamic hospitality experiences in major markets: New York City, Los Angeles, Las Vegas, Aspen, Miami Beach, Dallas and Scottsdale. EOE Pay Range USD $80,000.00 - USD $95,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic We 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 Since 2011, Catch Hospitality Group has grown from a standalone NYC flagship into one of the most renowned restaurant groups, best known for Catch and Catch Steak. Partners Tilman Fertitta, Mark Birnbaum and Eugene Remm have propelled the group's success with a team-first mentality and relentless pursuit of the brand's 3 core principles: Great Food, Great Service, and Great Vibe. Catch Hospitality Group's thoughtful expansion continues to pioneer dynamic hospitality experiences in major markets: New York City, Los Angeles, Las Vegas, Aspen, Miami Beach, Dallas and Scottsdale. EOE

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as an Executive Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! ESSENTIAL DUTIES: Get a glimpse of all you'll experience as an Executive Chef EMBRACE THE MENU: Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS: Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED: Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO: Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM: Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff. Develop key staff including sous chefs and lead cooks. COMMIT TO QUALITY: Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN: Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. Any critical issues? Report them to the General Manager WHO YOU ARE: You're an experienced Executive Chef with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 5+ Years of Kitchen Management / Executive Chef Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue required Extensive experience in banquet style events Experience managing and developing teams required Current ServSafe certification is required ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment center environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. #LI-FC1 Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay range for this position is $78,000 to $98,893. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

- Tarzana, Los Angeles CA Elite Private Chefs is seeking an experienced, discreet Private Chef to serve an elite UHNW family in a high-end private setting. This role involves overseeing all culinary needs for the household, including the preparation of personalized meals tailored to the client's tastes, dietary preferences, and health requirements. A high level of professionalism, adaptability, and respect for privacy is essential. Location: Private Residence in Tarzana Schedule: Part-time; in-home cooking every Monday, with an additional weekday coordinated weekly in advance Compensation: $450-$500/day + grocery reimbursement Household:2 Start Date: ASAP (Test cook required) Key Responsibilities: Follow a weekly schedule provided on Sundays, with in-home cooking required every Monday for weekly lunch and dinner Cook in the home 2 to 3 days per week, leaving prepared meals for scheduled off days Prepare meal in a kosher kitchen, with careful attention to dietary preferences and food safety Accommodate independent household diets, ensuring balanced meal variety Allergies: fish, shellfish, almonds and spinach; prepare all meals dairy-free Prepare chicken-based meals for Mrs. only, ensuring proper doneness and consistency Design menus focused on Italian, Mediterranean, and Asian cuisine, with openness to other cuisines Adapt to a household that frequently dines out, maintaining flexibility and efficiency. Qualifications: Proven experience as a private chef, ideally for high-profile or UHNW households or in high-end restaurant/luxury settings Demonstrated discretion and a strong commitment to client privacy Exceptional cleanliness, organization, and attention to detail Strong foundation in diverse culinary techniques and global cuisines Flexible, proactive, and able to adapt to changing household schedules and needs Friendly, team-oriented professional with excellent communication skills Why Work with Elite Private Chefs? At Elite Private Chefs (E.P.C.), we don't just connect chefs with elite clients-we build lasting, mutually beneficial relationships. As an organization founded by chefs for chefs, we understand the nuances and expectations of both private chefs and elite clients. Here's why working with us is the best choice for your culinary career: Seamless Placement: We handle the logistics, contracts, and negotiations, so you can focus on what you do best-creating extraordinary culinary experiences. We ensure every detail is taken care of, allowing you to focus on your craft. Exclusive Network: By partnering with E.P.C., you gain access to an exclusive network of elite clients who trust us to deliver only the best. As the premier liaison between elite chefs and clients, we ensure that you're at the forefront of opportunities in the industry. Continuous Opportunities: We don't just place you in one role-we strive to continuously grow your career. You'll remain on our exclusive roster, opening the door to ongoing elite placements, and we work tirelessly to expand our clientele, so you'll always have access to exciting new opportunities. Career Growth & Support: We are dedicated to supporting our chefs' professional growth. From industry mixers and educational events to community collaborations and charitable initiatives, we ensure you're constantly evolving and enhancing your skills in an environment that values excellence. Building Long-Term Relationships: At E.P.C., we focus on the bigger picture. We're not just about filling positions-we're about creating lasting relationships between chefs and clients. As we grow, you grow with us, and together, we will set the standard for the finest private chef placements in the industry. We thank you for considering Elite Private Chefs as a partner in your career. Let us help you connect with the right opportunities and elevate your professional journey, while we work to grow our exclusive client base and set the benchmark for excellence in the private chef industry.

The role… At Soho House the Executive Sous Chef is responsible for assisting the Executive Chef in planning, organizing and leading the Kitchen Department according to company policies and state standards. As the Executive Sous Chef, you will have culinary, leadership, and human resource skills. Similar responsibilities to a Chef de Cuisine (CDC), a key responsibility is to do everything necessary to ensure Soho House's Kitchen Department is operating at maximum efficiency and to Soho House standards. This is a job for people who love food and are natural leaders! A successful Executive Sous Chef will work alongside the Executive Chef in an operational capacity while also supporting the teams scheduling, labor and development. Main Duties * Lead by example and alongside the Executive Chef to deliver effective and efficient dining experiences by overseeing the back of house (BOH) operation, staffing, food production, accommodating special request, dietary restrictions and following allergy procedure * Maintain Health and Safety standards set by Soho House, local and regional government * Establish professional relationships with the team and provide educational opportunities to teach and develop skills and on other areas of the business * Lead "Cook House" education and training demos, trips and on the job staff development to ensure safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation * Influence process to run an effective and efficient kitchen while maintaining the highest food quality and controls for all dishes served * 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 * Manage staff schedules, payroll, kitchen set up / break down, production, prep is completed and staff wear proper uniform * Instill 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 * Partner with Executive Chef to develop event menus, 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 4-5+ years' experience working in a similar volume-based business that represents global culture and consistent, approachable and elevated dishes * 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 stabile 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 and leading team as well as production of large quantity food; preparation and excellent knowledge of quality food operations * 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... 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.

The Executive Sous Chef supervises the day-to-day kitchen operations to ensure the highest quality food standards are adhered to in the absence of the Executive Chef. Core Responsibilities: Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness. Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs. Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved. Manage kitchen to adhere to OSHA and Food Handling Regulations. Be a resources to staff members and lead by example using positive and professional communication, fair treatment to all staff members, and responsive to any and all concerns or feedback. Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times. Follow food handling guidelines. Ensure the opening and closing procedures for Station Cooks I, II and III are completed. Efficiently expedite food from front line during meal periods. Follow procedure on portion control - check all food for right price, code amounts, servers' name, food cost control and that the check was rung up properly. Assist in menu and recipe creation, in cooperation with Executive Chef. Other duties as assigned to ensure effective operation of the overall hotel.

Benefits: 401(k) Bonus based on performance Company parties Competitive salary Paid time off The Head Chef is responsible for overseeing the entire kitchen operation, including menu development, new creative ideas, food preparation, staff leadership, and cost management. This role ensures that all culinary offerings meet the highest standards of taste, presentation, quality, and safety. The Head Chef leads the kitchen team with creativity, discipline, and a passion for excellence. Key Responsibilities: Supervise all kitchen staff, including hiring, training, scheduling, and performance management. Ensure consistent food quality and presentation standards are upheld at all times. Monitor inventory levels and manage ordering, receiving, and proper storage of ingredients. Maintain strict compliance with health, safety, and sanitation regulations. Control food costs and minimize waste through proper forecasting and portioning. Collaborate with front-of-house staff to ensure seamless service and guest satisfaction. Lead by example in maintaining a clean, organized, and respectful work environment. Qualifications: Proven experience as a Head Chef or Senior Sous Chef in a high-volume dining establishment. Culinary degree or equivalent professional training preferred. Strong leadership and organizational skills. Deep understanding of various cooking methods, ingredients, and cuisines specifically seafood. Proficiency in kitchen management, inventory control, and cost analysis. Ability to perform under pressure and maintain composure in a fast-paced environment. Excellent communication and team-building abilities. Requirements: • Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred. • Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. • Strong problem-solving skills and the ability to manage complex kitchen operations. • Proficient in using computer systems and software necessary for kitchen management. • Flexible availability, including nights, weekends, and to meet the demands of the business. • Physical ability to perform job functions, including standing for long periods and handling heavy equipment. • Must possess a current food safety certification (e.g., SERVsafe or equivalent). Compensation: $70,000.00 - $85,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. company description It all began with Thos Carson and his father fishing and life revolving around the boat, BearFlag I, and a desire to start something using fresh sustainable seafood. Our doors opened in 2007 and the customers haven't stopped coming since. Our flagship location opened in Newport Beach and we have since opened locations in Huntington Beach and Newport Coast in addition to our sister restaurants Wild Taco and Circle Hook. Our desire to provide our customers with the freshest seafood and amazing customer service is still as strong as it was on day one. We pride ourselves on employing the local kids and some of those kids have now been with us for years advancing in their careers with us. We love what we do and our employees and customers that make it all possible. “there's nothing better than going out in nature, harvesting food with your own hands, and providing it to the people you love”.

Bel Air Private Chef with Frequent Travel Location: Bel Air (Los Angeles,) CA (with travel to Italy and Miami as needed, often last -minute) Compensation: Up to $200,000+ DOE + Benefits Package Schedule: Full -time, 5 days per week, with flexibility for travel and schedule changes, often on short notice. Bags -Packed mentality a MUST. Days off each week will not always be the same. LOCAL CANDIDATES PREFERRED - RELOCATION ASSISTANCE NOT OFFERED. APPLICATIONS LACKING RESPONSES to PRE -SCREENER QUESTIONS ARE INCOMPLETE AND CAN NOT BE CONSIDERED. MICHELIN EXPERIENCE IS HIGHLY PREFERRED. CANDIDATES REQUIRING VISA ASSISTANCE CAN NOT BE CONSIDERED. About the Role: We are seeking a skilled and inspired Private Chef to join a dynamic Los Angeles household, supporting a single principal who values health, balance, and exceptional culinary experiences. This role is best suited for a chef with a passion for plant -based and pescatarian cuisine, who can consistently deliver meals that are both nutritious and indulgent, with an emphasis on clean, elegant presentation. In addition to daily meal preparation that supports long, high -energy workdays, the chef will also be responsible for regularly executing elevated dinner parties for 6-8 guests, starting with canapes and through dessert. These gatherings are frequent and require a chef who can curate thoughtful, seasonal menus, manage spectacular plating and timing with precision, and create a fine -dining experience in an intimate, private setting. Key Responsibilities: Plan, prepare, and execute daily meals that focus on healthy, seasonal, and organic ingredients, tailored to the principal's nutritional goals and preferences Create special occasion menus and indulgent dishes with exceptional presentation when requested Ability to seamlessly execute frequent 6-8 person dinner parties for highly discerning palates Demonstrate consistent execution of clean, elegant, and elevated Michelin -level plating across all meals and events, meeting fine -dining presentation standards at all times Adapt quickly to last -minute schedule changes, travel plans, and dietary needs Shop for ingredients or coordinate with trusted vendors to source high -quality, fresh produce and specialty items Demonstrated ability to substitute traditional ingredients (e.g., salt, butter, flour, soy sauce) with clean, health -conscious alternatives while preserving authentic flavor, texture, and overall culinary appeal Maintain a clean, organized kitchen and uphold the highest standards of food safety and hygiene Travel to Miami and Italy and other locations for stays with ability to adjust menus based on local ingredients/cultural influences Collaborate with other household staff to ensure a seamless and discreet dining experience Keep detailed records of meal preferences, allergies, and nutritional considerations Qualifications: Proven experience as a Private Chef, ideally for a high -profile individual or household for 5+ years Deep experience in plant -based and pescatarian cooking Background in Michelin -starred kitchens or equivalent fine dining experience is a significant plus Strong knowledge of nutrition, clean eating, and modern dietary trends Able to balance consistency with creativity, offering variety while honoring dietary principles Comfortable with changing routines, evolving priorities, and frequent travel Discreet, respectful of privacy, and committed to maintaining confidentiality Culinary degree or equivalent professional training preferred Valid passport and ability to travel internationally Personal Qualities: Calm, cool, and collected-unflappable under pressure Highly organized and self -motivated Approachable with a positive, can -do attitude Passionate about health, wellness, and delivering memorable culinary experiences Strong communicator who can take initiative and feedback with professionalism Compensation & Benefits: Competitive salary Up to $200K+ DOE + Benefits Travel accommodations and expenses covered when needed Opportunity to work in beautiful locations with a respectful and appreciative principal Supportive and professional household team

We are looking for a Part Time private chef to work 5 days per week. Each day is a Full day. You will work at the clients home. The client is based in Los Angeles. About Biospan & BioCheffing Biospan offers a unique private chef and nutrition service called BioCheffing. As a BioChef, you will work with private clients, using Biospan menus, shopping for organic ingredients, and preparing healthy meals. Pay: USD 700 for a Full day. Groceries are reimbursed. How to apply: Please fill out the application form. It will take 1 to 2 minutes.

Private Chef Contract: Full-time, 6-month contract (potential to extend in Wyoming) Salary: $165,000-$195,000/year USD (DOE) Accommodation: Not provided (live-out in Los Angeles) Start Date: ASAP Guests: Family of 4 (2 adults, 2 young children) Transport Requirement: Driver's license preferred : We are seeking a flexible, warm, and experienced Private Chef for a dynamic young family of four based in Los Angeles. This full-time, six-month live-out position caters to two adults and two small children (ages 5 and 2). A potential long-term opportunity may follow in Jackson, Wyoming as a live-in role after the initial contract and once the family relocate. The family lives in a gluten-free household due to a wheat allergy and requires a chef who is highly skilled in gluten-free cooking. Their preferred cuisines include Asian, Italian, French, Mediterranean, and modern global styles. The successful candidate must have a deep understanding of healthy, flavourful food and excellent knowledge of ingredients and preparation techniques to meet both adult and child dietary needs. You will be responsible for breakfast, light and healthy lunches, and more refined dinners served at 6 PM. Lunch may include items such as fresh salads, sushi, sandwiches, or light charcuterie, while dinner is expected to be more polished. The chef must be confident in creating attractive, nutritious meals for children and accommodating one adult's preference for lighter fare. No staff meals are required. The kitchen is professionally equipped, and the chef is expected to maintain a high level of organisation and cleanliness at all times. Candidates should possess strong hygiene habits and be capable of handling all kitchen-related duties independently, including menu planning, sourcing, and stock management. Personality is key for this role-the family seeks a chef who is professional yet personable, relaxed but focused, and a natural fit for a home with young children. Although the client expresses a preference for female chefs due to family comfort, they are open to all genders. To apply for this job, please complete the application form and upload all required documents. Applications submitted by email or social media messages will not be considered Join our Private Chef Network 👉 Click Here Create a free PDF Chef portfolio with our online tool and upload it 👉 ********************* Before applying, please review the full job description and our Private Chef Agreement: Private Chef Agreement This position is offered through Montclair Chef Agency, the global leader in private chef recruitment. If you're looking to hire a private chef, visit us at MontclairChef.com

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

Mostly Plant-Based Athletes Diet Body Healing/Recovery Food Awareness 100% Organic Sourced Clean Food with Source Verification Five Days Monday to Friday *Variations Mostly Lunch and Dinner *Variations Some Events and Entertaining with Elevated Food Plan Travel Required - Two Months Annually Two Adults

About the Role: The Buca Kitchen Manager Chef at Thousand Oaks will play a pivotal role in ensuring the smooth operation of our kitchen, delivering high-quality culinary experiences to our guests. This position is responsible for overseeing kitchen staff, managing food preparation, and maintaining the highest standards of food safety and hygiene. The Kitchen Manager will also be tasked with menu development, cost control, and inventory management to optimize kitchen efficiency and profitability. Additionally, this role involves training and mentoring team members to foster a collaborative and productive work environment. Ultimately, the success of this position will be measured by the quality of food served, customer satisfaction, and the overall performance of the kitchen team. Minimum Qualifications: Proven experience as a kitchen manager or head chef in a high-volume restaurant. Culinary degree or equivalent experience in food preparation and kitchen management. Strong knowledge of food safety and sanitation regulations. Preferred Qualifications: Experience in Italian cuisine or familiarity with Buca's menu offerings. Previous experience in a multi-unit restaurant environment. Certification in food safety management. Responsibilities: Oversee daily kitchen operations, ensuring all food is prepared to the highest standards. Manage and train kitchen staff, fostering a positive and efficient work environment. Develop and update menus, incorporating seasonal ingredients and customer feedback. Monitor food inventory and order supplies as needed to maintain optimal stock levels. Ensure compliance with health and safety regulations, maintaining a clean and organized kitchen. Skills: The required skills for this position include strong leadership and communication abilities, which are essential for managing a diverse kitchen team and ensuring effective collaboration. Culinary expertise is crucial, as the Kitchen Manager will be responsible for menu development and maintaining food quality. Organizational skills are necessary for managing inventory and ensuring that the kitchen operates efficiently. Problem-solving skills will be utilized daily to address any operational challenges that arise in the kitchen. Additionally, a passion for culinary arts and customer service will drive the Kitchen Manager to create memorable dining experiences for guests.

Job DescriptionBenefits: 401(k) matching Company parties Dental insurance Free uniforms Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Do you consider yourself a master chef? Are you an expert at a multitude of cuisines? Do you consider yourself a consummate customer service professional? We are Down To Earth Cuisine Personal Chef Services and we are looking for rock star chefs chefs to join our growing team. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule during business hours. Have a life outside of work! You will create personalized menus for clients, based on dietary preferences. Then shop, prepare the meals in the client's kitchen, and package up to a weeks worth of dinners for clients to enjoy at their leisure. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Requirements: Part-Time Availability: one-two weekdays, with occasional weekends Culinary training or certification is a must. Strong commitment to providing superior customer service. Patience and the ability to build trust with clients. Adaptability to changes within the work environment. Excellent time management skills. Respectful and professional communication skills. Knowledge of sustainability practices and willingness to follow them. 10 hours per week to start and build up from there. 5 years' experience as a professional chef (3-4 years DOE). Good at learning new software applications (like Parsley software). Responsibilities Create menus for clients on a weekly basis Shop at local markets for supplies Prepare a week's worth of meals in the client's kitchen Leave the kitchen spotless before heading to your next client Consistent communication with the company and clients Complete daily job report Participate in regular virtual team meetings Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.

Seasonal Organic Farm-to-Table Cooking Chez Panisse Café Style Gluten Free Home Four Days Thursday to Sunday Lunch and Dinner Leave Self-Serve Breakfast at EOD 8 Weeks Travel Per Year Two Adults and Two Children (Under 10)

We're hiring a Part Time private chef. Each day is a Full day. You will work at the clients home. You'll plan straightforward, nutrition-led menus, shop for ingredients, cook, batch where useful, and leave the kitchen clean. You'll coordinate with our nutrition team when needed. You'll work 5 days per week for roughly. Each day is a Full day. You will work at the clients home. The client's is based in Los Angeles. Pay: USD 700 for a Full day. Groceries are reimbursed. You should have at least three years of professional kitchen experience. Private-chef experience is preferred. You are organised, discreet, punctual, and you keep a tidy kitchen. A valid driving licence, active chef insurance, and a clear background check are required. An interest in nutrition and fitness is helpful, and a calm, systematic approach to meal prep will serve you well. To apply, please complete our short form. It takes 1-2 minutes and covers your experience, location, and availability. Enter your full address without extra notes so we can match you to roles in your area.