Executive chef jobs in Napa, CA - 594 jobs

The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. COMPENSATION: The salary range for this position is $110,000 - $120,000. 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 Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour 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 at least 4 years of culinary experience At least 2 years in a management role preferred Requires a culinary degree or equivalent experience Ability to multi-task Ability to simplify the agenda for the team Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for 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. #J-18808-Ljbffr

With over 20 Hospitality experiences worldwide, RH Hospitality continues to expand our distinguished portfolio of Restaurants within our Design Galleries globally. Our goal is to blur the line between home and hospitality, creating an integrated experience that engages our guests and immerses them in the RH lifestyle. RH is seeking an experienced and dynamic Sous Chef to play a key leadership role in our culinary team. In this role, you will help create world-class guest experiences while driving the success of the business and upholding the highest quality standards. As a member of the Property Leadership Team, you will work alongside the Executive Chef to oversee daily kitchen operations, cultivate and develop culinary talent, and support recruitment and administrative functions. Your Responsibilities Lead and develop Team Members by providing structured training and in-the-moment coaching and guidance to uphold RH's culinary standards and support their professional growth Partner with the Executive Chef in shaping the strategic direction of the kitchen, including recruitment, hiring, onboarding, and building a high-performing team aligned with RH's vision Support the Executive Chef with inventory controls and reporting, including labor cost optimization, food cost control, and inventory management, ensuring alignment with business objectives Drive operational excellence by implementing and upholding quality and safety standards across all hospitality areas, ensuring compliance with regulations Own service execution, conducting line checks, monitoring food preparation, and leading expediting to maintain world-class guest experiences Document key updates and insights to ensure alignment, enhance team performance and support ongoing operational excellence Deliver exceptional results in our ever-changing and dynamic business while championing our Hospitality vision, strategy, and financial goals Assume full leadership responsibilities in the absence of the Executive Chef, ensuring seamless operations and team alignment Our Requirements 3+ years of previous Sous Chef experience in a high-volume, full-service restaurant; and/or culinary program curriculum; or equivalent combination of education and experience Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication Advanced culinary expertise, including mastery of knife techniques and execution of high-level cooking standards Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership Flexibility to work weekends, holidays, and variable shifts as needed Physical Requirements Frequently lift and move up to 50 lbs using appropriate equipment and techniques Comfortable standing and walking for extended periods Commitment to proper safety and sanitation practices in a commercial kitchen environment About Us RH is an equal opportunity employer and does not discriminate against any applicant on the basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance. At RH, we are committed to promoting pay equity. Rate of pay is determined based on each individual's experience, qualifications, and the geographic location of the role.

, NAPA VALLEY Imagine standing where dawn first breaks over Napa Valley-where the sun's earliest rays illuminate vineyard rows and endless possibility unfolds. This is The Elene, Greek for "shining light." Opening July 2026, The Elene is a 50-room luxury resort where elegance meets intimacy in Wine Country's most elevated form. We're not building another hotel. We're creating a place where comfort invites you to be exactly who you are-where culinary artistry, radical connection, and the soul-stirring beauty of Napa converge into something genuinely transformative. THE EXPERIENCE Under the culinary direction of an acclaimed chef, our food and beverage program celebrates landscape and community through Italian technique and Napa terroir. A chef-driven restaurant. An artisan cafe pulsing with morning energy. Poolside moments enhanced by thoughtful service. Event spaces that hold everything from intimate gatherings of 40 to vineyard-view celebrations for 250. But the real magic? It's in how we frame nature. How we build opportunities for unprecedented fun and vulnerability. How we prioritize human connection over flash and formality. With a stabilized Average Daily Rate exceeding $900, The Elene represents conscious luxury at its finest-deliberate, impactful hospitality where excess has no place and every detail serves the guest experience. MOSAIC HOTEL COLLECTION The Elene joins the distinguished Mosaic Hotel Collection-a family of Northern California boutique properties including El Dorado Hotel in Sonoma, North Block Hotel in Yountville, The Madrona in Healdsburg, Olema House in Point Reyes, and Campos Polanco in Mexico City. Under the stewardship of Palisades Hospitality Group, each Mosaic property reflects an authentic connection to the place. The Elene will illuminate Napa Valley's essence like nowhere else. WHY THIS MATTERS This is a once-in-a-career opportunity to build something extraordinary from the ground up. To be part of a pre-opening team that doesn't just serve guests-we create the conditions for magic to happen. For friendships to grow. For people to feel alive and present. For moments that linger long after departure. If you're drawn to hospitality as craft, inspired by the wine country's natural beauty, energized by the challenge of opening a world-class property, and ready to help us bring the first light to Napa's newest destination-let's talk. We're looking for collaborators who are considered in their approach, human in their interactions, and alive with curiosity. People who understand that real luxury is quality time and meaningful exchanges. Who knows that the best hospitality suggests rather than prescribes. Ready to find your light at The Elene? POSITION OVERVIEW The Executive Chef is the culinary leader responsible for all food production, kitchen operations, and culinary team development across The Elene's multiple outlets. Reporting to the Managing Director and working in close partnership with Consulting Chef, the Executive Chef ensures exceptional food quality, operational excellence, financial performance, and team leadership worthy of a world-class Napa Valley property. This position requires a sophisticated culinary professional who can execute at the highest level, lead with warmth and accountability, manage complex operations efficiently, and build a culinary team culture rooted in craft and hospitality. This is a hands-on leadership role requiring both strategic thinking and daily presence on the line. This is a pre-opening position requiring 16+ weeks of intensive work before opening, followed by hands-on leadership through ramp-up and stabilization. Please see the complete Job Description attached for full details. QUALIFICATIONS Required: Minimum 5 years progressive culinary experience in high-end restaurants or luxury hotels Minimum 2 years as Executive Chef, Chef de Cuisine, or Senior Sous Chef in upscale environment Proven ability to execute refined, ingredient-driven cuisine at high volume Strong understanding of Italian cuisine, techniques, and ingredients (given concept partnership with Matthew Accarrino) Demonstrated financial acumen: food costing, inventory management, P&L impact Pre-opening or opening team experience strongly preferred Culinary degree or formal apprenticeship preferred (or equivalent hands-on experience) Current Food Handler and ServSafe Manager certifications Strong leadership skills: ability to build, train, and motivate kitchen teams Excellent organizational and time management skills Ability to work calmly and effectively under pressure Must be able to work flexible schedule including early mornings, late nights, weekends, and holidays Preferred: Experience in Napa Valley or similar wine country markets Hotel culinary experience (multiple outlets, banquets, IRD) Pre-opening experience for luxury property Relationships with Northern California farmers, ranchers, and specialty purveyors Experience with seasonal, farm-to-table cooking Catering/banquet experience at scale (100+ guests) Mentorship or training under notable chefs Media or culinary competition experience Personal Attributes: Deep passion for food, ingredients, and culinary craft Humble confidence: skilled but eager to learn Warm leadership style that earns respect through skill and character Thrives in fast-paced, high-expectations environment Team-oriented; understands great cuisine requires great collaboration Adaptable and solution-oriented High integrity and accountability Embodies Palisades Hospitality Group values: Community, Purpose, Empowerment, Progress, Character, Craft Excited to work in partnership with Consulting Chef and implement shared culinary vision PHYSICAL REQUIREMENTS Ability to stand and work on feet for extended periods (10-14 hours) Ability to lift and carry up to 50 lbs regularly Ability to work in hot, humid kitchen environments Manual dexterity for knife work, cooking, and plating Ability to work in walk-in coolers and freezers Sensory requirements: taste, smell, sight (for quality control and cooking) Ability to move quickly and safely in busy kitchen environment COMPENSATION & BENEFITS Competitive salary commensurate with experience (range: $125,000 - $150,000+ depending on qualifications) Performance-based bonus structure tied to culinary quality, financial performance, and team development Comprehensive health, dental, and vision insurance 401(k) retirement plan Paid time off (vacation, sick, holidays) Complimentary meals during shifts Employee hotel and restaurant discounts across Palisades Hospitality Group properties Professional development opportunities including stages, culinary events, and continued education Career growth opportunities within PHG portfolio Relocation assistance available for qualified candidates Opportunity to work alongside acclaimed Consulting Chef

SALARY RANGE: $110,000-$125,000 DOE. The F&B Outlets Executive Sous Chef is responsible for managing the daily operations across all meal periods and all outlets. They are well prepared regarding quality, consistency, visual appeal, taste and food cost. The F&B Outlets Executive Sous Chef provides leadership, training, and operational direction to the outlet culinary teams and serves as the acting Executive Chef when required. They are also responsible for driving food quality, control food and labor costs, while maximizing guest satisfaction. Primary Responsibilities Assist Executive Chef in running all F&B outlets kitchens. Work with the Executive Chef to create and implement all menus. Maintain high culinary standards in food preparation, presentation, and flavor profiling. Assess food portion size, visual appeal, taste, and temperature of items served. Monitor quality of all food products and presentation. Ensure daily line checks are consistently performed to the quality standards and recipes. Coordinates efficient productivity of meal period execution to the desired business volumes. Check food purchases for proper ordering, quality, quantity, and price structure. Ensure compliance with requisition and inventory procedures. Proficient in menu engineering to desired budget food cost %. Inspecting labor cost daily and ensuring future schedules are completed timely and within budget. Coordinate production schedules, station assignments, and shift planning. Conduct staff performance reviews in accordance with Silverado Resort standards. Ensure schedules are completed timely and within labor standards. Must be effective in handling problems, anticipating, preventing, and solving problems as necessary. Provide coaching, development, and mentorship to promote skill growth and retention. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Coordinate and monitor all phases of Loss Prevention in kitchen areas. Know and enforce all local health department sanitation laws. Must adhere to the company's Service culture - 4 Keys to creating guests for life. Required Qualifications 5-7+ years of progressive culinary experience in a luxury resort, or multi-outlet environment. Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations. Work Conditions and Schedule Long hours are sometimes required. Days, nights, weekends, and holidays required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. SVR Management II LLC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy, childbirth, breastfeeding, and related medical conditions), sexual orientation, gender identity or expression, national origin, ancestry, age, disability (physical or mental), medical condition, genetic information, marital status, military or veteran status, or any other characteristic protected by applicable federal, state, or local law. We are committed to complying with the California Fair Employment and Housing Act (FEHA), Title VII of the Civil Rights Act, the Americans with Disabilities Act (ADA), and all other applicable equal opportunity laws. SVR Management II LLC participates in E-Verify. Upon hire, your employment will be contingent on proof of identity and eligibility to work in the United States, which will be confirmed through the federal E-Verify system.

Job Description Executive Chef Type: Full-Time, On-Site Base Salary: $120k-$130k DOE We are seeking an accomplished Executive Chef with fine dining and Michelin-starred experience to lead our kitchen team. The Executive Chef will oversee all aspects of culinary operations-from menu development to team leadership, administration, and execution-ensuring the restaurant maintains and exceeds world-class standards. This role requires creativity, precision, strong leadership, and financial accountability to shape a dining experience of international acclaim. Key Responsibilities Culinary Leadership Develop and execute innovative seasonal menus aligned with the restaurant's vision. Maintain the highest standards of flavor, presentation, and consistency. Ensure all dishes meet fine dining and Michelin-level criteria for excellence. Kitchen Management Lead, mentor, and inspire the culinary team to deliver peak performance. Oversee recruitment, training, scheduling, and professional development of kitchen staff. Foster a collaborative, disciplined, and growth-oriented work environment. Operations & Standards Manage daily kitchen operations, ensuring efficiency, cleanliness, and safety. Control food and labor costs, inventory, and vendor relationships while maintaining premium quality. Uphold HACCP, health, and safety standards. Creativity & Innovation Stay ahead of culinary trends while honoring classic techniques. Collaborate with leadership on special events, tasting menus, and pairings. Champion sustainability and seasonality in ingredient sourcing. Guest Experience Maintain a professional presence to engage with guests when appropriate. Collaborate with FOH leadership and the sommelier team to ensure a seamless dining journey. Qualifications Proven experience as an Executive Chef in a Michelin-starred or internationally recognized fine dining restaurant. Exceptional culinary expertise with a refined palate and innovative mindset. Strong leadership skills with the ability to motivate and manage a diverse team. Deep knowledge of global cuisines, classic techniques, and modern applications. Excellent organizational, financial, and communication skills. Passion for hospitality, sustainability, and continuous improvement. Benefits Competitive salary and performance-based incentives ($120k-$130k DOE). Health coverage and options. Relocation assistance. Opportunities for travel, culinary research, and professional growth. A chance to lead one of the region's most respected culinary teams. Discretionary incentive program. Two weeks paid annual vacation. Equal Employment Opportunity #AA

The Executive Chef is the visionary and operational leader of the hotel's culinary program, responsible for delivering exceptional dining experiences while driving disciplined cost control, labor optimization, and efficient work processes. This role balances culinary excellence with financial stewardship, ensuring a lean, agile workforce that upholds luxury service standards without compromising quality, creativity, or guest satisfaction. Culinary Leadership & Guest Experience • Lead, inspire, and mentor culinary teams across all outlets, banquets, and special events, setting the tone for excellence, professionalism, and innovation. • Develop and execute menus that reflect the hotel's brand, seasonality, and guest expectations while aligning with operational and financial goals. • Ensure consistent execution of food quality, presentation, taste, and service standards across all culinary operations. • Partner with Food & Beverage leadership to elevate the overall dining experience and drive guest loyalty. Labor Cost Management & Workforce Optimization • Own culinary labor budgets and actively manage productivity to achieve labor cost targets without sacrificing service or quality. • Design and implement staffing models that establish a lean, flexible workforce, optimizing scheduling, cross-training, and deployment based on business volumes and demand patterns. • Analyze labor data, forecasts, and productivity metrics to proactively adjust staffing levels and minimize overtime, inefficiencies, and redundancy. • Lead labor planning for banquets, events, and seasonal business fluctuations with a focus on efficiency and profitability. Process Design & Operational Excellence • Create, document, and continuously improve standardized work processes that streamline kitchen operations, reduce waste, and increase consistency. • Implement lean culinary practices that improve speed, accuracy, food cost control, and labor utilization. • Establish clear production workflows, prep standards, and role clarity to ensure smooth operations during peak service periods. • Champion a culture of accountability, organization, and continuous improvement within all kitchen environments. Financial & Cost Control • Manage food, labor, and operating costs in alignment with budgeted targets and financial objectives. • Oversee purchasing, inventory controls, vendor relationships, and cost negotiations to maximize value and minimize waste. • Review financial reports regularly and partner with Finance and Operations leadership to identify opportunities for cost optimization and revenue growth. • Ensure menus are engineered for profitability while maintaining luxury quality standards. People Leadership & Development • Recruit, train, and develop a high-performing culinary team with a strong bench of future leaders. • Foster a respectful, inclusive, and safety-focused work environment that supports engagement and retention. • Conduct performance reviews, coaching, and corrective action as needed, ensuring compliance with labor laws and company policies. • Promote cross-training and skill development to support workforce flexibility and succession planning. Compliance, Safety & Standards • Ensure full compliance with all local, state, and federal health, safety, and labor regulations. • Maintain the highest standards of sanitation, food safety, and workplace safety at all times. • Uphold brand standards, luxury service expectations, and internal policies across all culinary operations. What we need from you: • Proven experience as an Executive Chef or senior culinary leader in a luxury hotel or high-end hospitality environment. • Strong financial acumen with demonstrated success managing labor costs, food costs, and operational budgets. • Experience designing and implementing efficient kitchen workflows and lean staffing models. • Exceptional leadership, communication, and team-development skills. • Ability to balance creativity with structure, discipline, and operational rigor. • Culinary degree or equivalent professional experience preferred. What you can expect from us: The annual compensation range for this role is $110,000-$120,000. We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life - including a full uniform, impressive room discounts and some of the best training in the business. Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives. IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well - both inside and outside of work - and through our my Wellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. So, join us and you'll become part of our ever-growing global family.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324951BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" 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.

Job Description Executive Chef - Plant-Forward Seasonal Luxury Cuisine We are seeking a passionate Executive Chef to lead a small, collaborative culinary team in a premier luxury hospitality setting in the beautiful Hudson Valley, New York. This is a rare opportunity for an experienced chef who thrives on plant-based cooking, seasonal ingredients, refined plating, and meaningful guest experiences-while enjoying true work-life balance in an inspiring, boutique environment. Why This Executive Chef Role Stands Out Creative freedom to develop and execute innovative, seasonal menus with significant autonomy Intimate operation: No more than 50 guests per service, allowing focus on visually stunning plating and personalized guest interaction Strong emphasis on plant-forward cuisine using fresh, organic, local Hudson Valley ingredients (with high-quality sustainable proteins like fish and chicken) No late nights - home by ~8:30 PM on dinner services Back-to-back days off supported for sustainability and long-term career health Opportunity to mentor and grow a close-knit kitchen team in a supportive, feedback-rich culture Key Responsibilities Hands-on leadership of daily culinary operations with meticulous attention to detail Create and implement creative seasonal, plant-based menus highlighting peak local ingredients Oversee preparation of elevated dishes accommodating gluten-free, dairy-free, soy-free, and other dietary needs Manage and mentor a small team, providing training, coaching, and professional development Uphold exceptional standards in food quality, presentation, sanitation, and organization Collaborate closely with the Property GM and cross-functional teams Engage warmly and professionally with guests in an upscale setting Required Qualifications At least 5+ years of kitchen management and team leadership experience Proven expertise in plant-based and plant-forward cooking (required) Experience in luxury, upscale, or fine-dining environments Strong leadership, polished communication, and organizational skills Comfort cooking for intimate, high-expectation guest counts Collaborative attitude with openness to feedback Willingness and ability to relocate to the Hudson Valley, New York Preferred Qualifications Deep experience with gluten-free, dairy-free, and soy-free cuisine Background in farm-to-table, seasonal, wellness-focused, or organic-driven concepts Proven track record sourcing locally and building menus around Hudson Valley's abundant seasonal produce Schedule & Work-Life Balance Designed for longevity: Balanced hours with no late nights, early wrap on dinner services (~8:30 PM), and consecutive days off encouraged. Compensation & Benefits Competitive base salary up to $115,000, based on experience Comprehensive benefits package Relocation assistance available for out-of-state or out-of-area candidates Significant creative control and clear path for professional growth If you're a thoughtful, talented Executive Chef passionate about plant-based cuisine, Hudson Valley seasonality, mentorship, and a sustainable career in luxury hospitality, we'd love to hear from you.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. LEGENDS & ASM GLOBAL Two powerhouse companies have joined forces to redefine excellence in sports, entertainment, and live events. Together, we combine unmatched expertise with a global reach, offering end-to-end solutions - from venue development and event booking to revenue strategy and hospitality. Our organization is committed to building an inclusive, innovative environment where differences drive solutions that benefit our team members, guests, and partners. Guided by our values of respect, integrity, and accountability, we create a workplace where everyone can succeed. Are you ready to be part of the team that is transforming live entertainment? Join us to make legends happen! THE ROLE The Executive Chef is responsible for directing and administering the planning, preparation, production, and control of all culinary operations and supervising chefs and their specific areas. The Executive Chef will report to the General Manager. ESSENTIAL FUNCTIONS This is a people focused role with hands-on management of all areas and walking the spaces prior to the events to ensure the highest quality. This role should focus on teaching and growing the Chefs in your employ Providing the highest quality food to our clients with a seasonal menu and specials to engage the guests with our variation, originality and always seeking to wow our guests. Implements and enforces all departmental and organizational policies and procedures. Assure staff compliance with all standards, policies, and procedures and safety rules. Provides guidance and direction to provide the tools and training needed by their work areas. Managing associates utilizing the culinary team through planning and scheduling of menus for their areas, cost cards, work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability. Analyze menu and food costs for all kitchens and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis. Prepare in partnership with the GM and Finance annual budgets and ensure all fiscal responsibilities are met. Prepare in partnership with the GM, Client, Suites & Concessions Manager menu items and monitor feedback from guests from these areas. Oversees inventory management to assure all outlets are always adequately supplied. Performs end of month inventory. Requisitioning and purchasing. Maintains effective vendor relationships. Oversee the sanitation standards of all kitchens to assure compliance with local health department standards and record keeping and company standards. Oversees all culinary employees to achieve budgetary, food quality and customer service expectations. Must have the ability to make effective use of available resources, including time, labor, and materials, and adjust methodologies to maximize productivity. Assists in ensuring schedules are complete based on a forecast and entered hours, minimal overtime and that the Chefs are entering schedules 14 days or more in advance into the ABI system and chefs are approve and submit payroll for their kitchen by the deadlines. Monitor the Scheduling of temps as needed as verify hours are submitted by the chefs for weekly payroll. Must communicate and work closely with General Manager, Warehouse, and Clients on events needs and menus. Crosstrain those within the culinary department while growing, encouraging, reinforcing, and supporting your peers and team. This is a hands on people management position. Conducts in person interviews and tastings for future Sous Chef openings. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity. Performing additional related duties, tasks and responsibilities as required. Ongoing onsite team meetings, meetings with the health department during inspections, client planning and reoccurring meetings, and departmental meetings Present for events and premium area walks. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. Minimum five (5) years of experience as an Executive Sous Chef in a high-volume full-service food operation. Proven track record in improving kitchen efficiency, quality, food, and labor costs. Must have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation. Must have excellent managerial, financial analysis, team building and communication skills/customer service. Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment. Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly. Proficient in Microsoft Word, Excel, and PowerPoint. Flexible to work extended hours due to business requirements including nights, weekends, and holidays. Open to providing incidental or short-term support to other facilities in the event of a business emergency. COMPENSATION Competitive salary range of $120,000 - $125,000 plus bonus potential, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site - Golden 1 Center - Sacramento Kings (Sacramento, CA) PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends & ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Job Description Pay Grade: 12 Salary: $85,000 - $90,000 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 This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: Coordinates activities of kitchen personnel engaged in preparation of food service Ensures that high quality food items are creatively prepared and presented in a cost effective manner Assists in all phases of planning, ordering, inventory, and food preparation Supports the management of cost controls and control expenditures for the account Rolls out new culinary programs in conjunction with the marketing and culinary teams Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen Performs other duties as assigned Qualifications: B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training 3-5 years of relevant culinary experience Excellent interpersonal, customer service, and oral/written communication skills Knowledge of food cost and how it pertains to a kitchen, product and quality identification Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful 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 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: 1465513 CCL Hospitality Group Caitlin Pham [[req_classification]]

THE COMPANY Cogir Senior Living, based in Scottsdale, Arizona, proudly oversees a network of senior living communities spanning 11 states nationwide. As a trusted leader in senior housing, we are dedicated to growth while maintaining our commitment to exceptional care for our residents and a supportive, growth-focused environment for our team members. At Cogir, our culture is rooted in the core values of human focus, creativity, and excellence, which inspire us to continuously improve and achieve excellence in all we do. Join us in our mission to enrich the lives of our residents while building a meaningful and fulfilling career! WHAT WE OFFER Health, Dental, Vision, and Life Insurance. 401K with company match. Paid Vacation, Holidays, and Sick Leave. Employee Assistance Program, Generous Employee Referral Program and more. POSITION SUMMARY The Executive Chef oversees the community's dining services operations and ensures a positive dining experience for our residents. This includes, but is not limited to, food procurement, preparation, and service; menu development; financial management of food, supplies, and labor budgets; hiring, training, and managing dining services team members; inventory control and regulatory compliance. If you seek a highly rewarding career where you can make a difference every day and you're driven by excellence and passion for serving others, then look no further and apply today! KEY RESPONSIBILITIES Responsible for the day-to-day operations and staffing of the community kitchen and dining venues. Manages and supervises all culinary services staff (BOH and FOH), including scheduling, assignment, direction, performance review, hiring, and corrective action consistent with company policy. Menu planning and executing meal preparation and events, assisting staff with back and front-of-the-house operations as needed. Maintain inventory control of food, beverages, supplies, and equipment. Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements. Understand and maintain monthly and annual budgets for the culinary services department, including producing written documentation of monthly food, supplies, and labor spending. Collaborate with staff and residents to plan and develop recipes and menus tailored to residents' preferences and monthly budgets. Ensure resident and family member satisfaction is maintained. Responsible for planning, preparing, and executing special events and themed meals. Requirements CANDIDATE QUALIFICATIONS Education and certifications: A Culinary degree is preferred, or a combination of education and experience is required. Experience, Competencies, and Skills: At least 5 years of hands-on experience in food preparation. At least 3 years of progressive management experience as an Executive Chef with an understanding of front-of-the-house operations and service. Serve Safe Manager (Food Handler Certification) with an understanding of kitchen sanitation and food codes. Experience with restaurant openings is a plus. Experience with special events and banquets is a plus. Successful history of building teams and meeting financial goals. Creativity and experience in menu development. Previous experience working in Independent Living (IL), Assisted Living (AL), Memory Care (MC), Senior Living, or hotel experience is a plus! Outstanding communication skills and the ability to motivate. Compassion for our residents and a strong passion for excellence. Salary Description $90,000 - $100,000

Riggs Distributing, Inc. is a luxury appliance distributor based in Burlingame, California. We distribute Sub-Zero, Wolf, Cove, and Best Hoods appliances throughout Northern California, Western Nevada, and Hawaii. Our core focus is to deliver exceptional support through quality interactions and amazing experiences. Riggs team members support our company values of Be Bold. Be Open. Be Gracious. Be ALL IN. Our special and unique culture is essential to the success and growth of our team. Working as the culinary ambassador for the brand, the Showroom Executive Chef will work collaboratively with all Riggs team members and will report to the Luxury Showroom Manager. The Chef will be humble and kind, yet confident and engaging when showcasing our appliances. During demonstrations, they will have a good balance of being informative while being entertaining. Their skill set surpasses the kitchen boundaries. The Chef is an integral part of the Showroom team, skilled in product knowledge, and highly influential with our consumer and trade clients. The environment at the Riggs Sub-Zero, Wolf & Cove showroom in San Francisco is like no other. Here, we are solely focused on customer experience and brand education. As the culinary lead, the Chef will introduce people to the exciting and delicious world of luxury kitchen appliances, turning curious visitors into consumers through comprehensive cooking demonstrations, culinary-based events & classes, and product consultations. Key Qualifications: Demonstrated cooking and presentation experience, particularly in front of a group or in an open kitchen, with the focus on the appliances Proven leadership and team building skills, with an emphasis on collaboration and building genuine relationships Ability to demonstrate products during one-on-one consultations and large group settings Desire to consistently deliver exceptional customer experience Exceptional brand ambassador for an elevated brand; polished yet approachable Strong project management skills; must be highly organized and adept at using digital resources to plan events, process server invoices, schedule staff, order supplies and other administrative tasks Key Responsibilities Include: Leadership, Management and Accountability of the success of the San Francisco Design Center Culinary Team and all RIGGS culinary events Conducting comprehensive cooking demonstrations, use and care classes, and cooking for events. Your skills effectively showcase the product(s) to consumers, trade representatives (architects & designers) and sales partners (dealers) Provide one-hour educational showroom tours and product demonstrations of our luxury kitchen appliances to customers Developing interesting and exciting elevated menus, with an emphasis on local food products Manage all aspects of event planning: menus, staffing, scheduling, purchasing, vendor management and execution. Inventorying/Ordering/Quality Control of all food products and equipment used Managing culinary support staff for events, both on and off site Cultivating relationships with other Sub-Zero Wolf Showroom chefs around the country to share best practices, inspire and educate each other Maintaining all food safety standards to local regulation Supporting the other Showroom team members by assisting with consumer education, product knowledge and showroom tours as needed Create and maintain the budget for all showroom and dealer culinary events. Ensure expert product knowledge on all products is current. Attend training meetings and educational classes as is authorized (up to date on LMS courses) Job Requirements: Minimum 8 years in the culinary industry in progressive culinary/kitchen management roles. Preference for candidates with demonstration or group speaking experience Must be able to work Monday-Friday, 8am-5pm in person in the Riggs San FranciscoShowroom. Ability to work flexible hours to support events and showroom schedules, including evenings and weekends as needed Thorough knowledge and understanding of kitchen equipment use and operation. Experience with the Sub-Zero Wolf brands is a plus Organization, time-management, attention to detail, and excellent verbal and written communication is a must Passionate about exceptional customer service, and strive for excellence every day Strong people skills- you're approachable, a good listener and empathic Working knowledge of Microsoft Office Suite (Excel, Word, Powerpoint, Outlook). CRM experience is a plus. Must have a clean driving record Physical Requirements: Riggs Distributing, Inc. strives to promote employee health and wellness by paying special attention to prevention of accidents in the workplace which may result in property damage, injuries, or loss of life. We support team members working safely and ask everyone to report any safety or health concerns that could reasonably be encountered while performing their role at a Riggs-owned location or while working from home. Must adhere to ergonomic best practices and maintain awareness of risks of injury and ensure that environments are maximized for comfort and productivity Must be able to perform general functions and responsibilities in an office and kitchen environment with adequate lighting and ventilation and varying ranges of temperature and noise levels. While performing the functions and duties of this job, employee is regularly required to sit, reach with hands and arms, walk, and talk or hear This job requires some stooping, kneeling, bending, and use repetitive motions Must be able to occasionally lift and/or move up to 25 lbs Moderate dexterity application of basic skills to use knives, kitchen equipment, calculator, keyboard, phone, and hand/eye coordination.

Role OverviewSodexoLive! is seeking an Executive Chef who will support the exclusive Cathay Pacific Lounge at the San Francisco International Airport (SFO) in San Francisco, CA. Our airport lounges are dedicated spaces for passengers to relax and rejuvenate while awaiting their next adventure. Join our team of experience-makers and food fanatics and be part of creating memorable experiences! Excellent quality of life! Lots of room to grow! Benefits available day one, with 3 weeks paid vacation to start! What You'll Dodevelop long-term culinary innovation strategies and culinary standards that balance consumer and client expectations with pre-determined financial goals;create customized and distinct culinary experiences through comprehensive knowledge of global cuisines;formulate, write, and collaborate on all client partner seasonal menus, signature and curated items;utilize agreed Sodexo food management and transformation platforms;provide coaching, mentoring and balanced feedback to all culinary team members;support pre-openings, openings, re-starts and new seasonal menu launches;What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background, with the demonstrated ability to stay current with new culinary trends;2-3 years minimum experience in a recognized concept or hospitality location;excellent leadership and communication skills with the ability to maintain the highest of culinary standards;strong coaching and employee development skills; and/orhave a passion for food and innovation. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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

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

A lovely family in San Francisco, CA is looking for a part-time chef to cook 3 dinners per week, to be cooked off site and dropped off at their residence. The family would prefer all meals to be dropped off on Mondays or Tuesdays. The family is two adults, and one young child, and love a variety of cuisines, especially Indian, Italian, Mexican, and healthy low sodium foods. Responsibilities Cooking 3 dinners to drop off on Mondays or Tuesdays Adhering to dietary and allergy restrictions - their son has a peanut allergy, and one principal needs vegetarian entrees Use high quality ingredients, creating high quality meals that can be warmed up Cooking for dinner parties, 8-10 guests, about once per quarter Requirements Proactive, organized, professional, reliable Can cook and create high quality meals Can drive and drop off meals to the family's residence Excellent experience and references Legal to work in the US Salary and Benefits Rate is commensurate with experience, range starts at $60/hr

A lovely family in San Francisco, CA is looking for a part-time chef to cook 3 dinners per week, to be cooked off site and dropped off at their residence. The family would prefer all meals to be dropped off on Mondays or Tuesdays. The family is two adults, and one young child, and love a variety of cuisines, especially Indian, Italian, Mexican, and healthy low sodium foods. Responsibilities Cooking 3 dinners to drop off on Mondays or Tuesdays Adhering to dietary and allergy restrictions - their son has a peanut allergy, and one principal needs vegetarian entrees Use high quality ingredients, creating high quality meals that can be warmed up Cooking for dinner parties, 8-10 guests, about once per quarter Requirements Proactive, organized, professional, reliable Can cook and create high quality meals Can drive and drop off meals to the family's residence Excellent experience and references Legal to work in the US Salary and Benefits Rate is commensurate with experience, range starts at $60/hr

As our Catering Cook/Chef, you will help manage the preparation and production of food. You will ensure that everything leaving the kitchen is representative of the high standards that exist within Bay Area Event Staffing - Bay Area Catering Services. General Requirements: ● Provide experience in the culinary field. To have Experience in high-volume, quality-oriented catering, restaurant or banquets experience preferred ● Excellent volume cooking and presentation skills ● Ability to work and communicate with a variety of people of different skill levels and varied backgrounds ● Excellent communication skills (written and oral) and good listening skills ● Ability to effectively handle many tasks at once in a fast-paced work environment ● Thoroughness, attention to detail, and excellent organizational skills ● Good decision-making and ability to proactively make changes as needed ● Ability to work a flexible schedule Duties and Responsibilities: ● Help manage the preparation and production of food, setting up workstations with all needed ingredients and cooking equipment ● Assist with menu development, specify product standards, control and maintain food inventories, adhere to recipes and ensure smooth and safe operations ● Help maintain a safe and sanitary kitchen ● Help set up and produce food production schedules ● Help foster the development of the food production team and utility/sanitation staff ● Oversee events for timely deliveries/pick ups and food quality ● Attend scheduled events as onsite chef and lead by example ● Consistently monitor and oversee all kitchen equipment for safe operations. ● Monitor sanitation team's required daily, weekly and monthly cleaning and sanitation standards are being adhered to. ● Teach and ensure complete compliance with all food, safety and physical standards and policies for all staff

We are seeking a dedicated and efficient Chef/Cook to join our team. In this role, you will play a vital part in ensuring a smooth and successful kitchen operation by preparing ingredients, maintaining cleanliness, and assisting with basic cooking tasks. If you thrive in a fast -paced environment and have a passion for delivering high -quality food, we'd love to have you on board! Responsibilities: Prepare and portion ingredients for recipes, including chopping vegetables, measuring ingredients, and prepping proteins. Maintain cleanliness and organization in the kitchen, including washing utensils, cleaning prep stations, and ensuring proper storage of food items. Assist the kitchen team with basic cooking and food preparation tasks as needed. Follow all food safety and sanitation standards to ensure compliance. Communicate effectively with the team to maintain workflow and meet service deadlines. Prepare and execute high -quality meals for special events (buffet -style, plated, or specialty bars Collaborate with event staff and coordinators to ensure smooth service Set up and break down cooking stations in various event environments Maintain cleanliness, food safety, and presentation standards Engage with guests when appropriate to enhance the culinary experience Requirements Qualifications: Food Handlers Cert Minimum 1yr experience in a kitchen or food preparation role is preferred. Ability to work in a fast -paced environment and handle multiple tasks. Strong attention to detail and commitment to cleanliness. Excellent communication and teamwork skills. Flexibility to work varying shifts, including weekends and holidays. Reliable transportation to and from the Prep Kitchen and at times to setup or deliver food catered orders