Executive chef jobs in Santa Barbara, CA - 26 jobs

The gorgeous Hilton Santa Barbara Beachfront Resort is looking for their next talented Chef De Cuisine. This is an incredible opportunity for a chef to expand their leadership experience and grow within the kitchen! An oceanfront oasis located just across from East Beach and one mile from the Funk Zone district; Hilton Santa Barbara Beachfront Resort is the ideal place to stay to experience Santa Barbara. Enjoy our 24-acre beachfront resort with tree-lined pool and tennis courts, on-site wine tastings, salon and spa, and much more. The ideal candidate will possess the following: * A total of 5-7 years cooking/culinary experience * 2 years minimum experience in a supervisory role within a kitchen (hotel experience highly preferred) * Excellent communication and time management skills, computer literacy, and the ability to liaise between team members and upper management. * Previous experience in scheduling, production planning, recipe management, building order guides, procurement and managing inventory * Open availability and the ability to work a flexible schedule * Luxury resort, payroll and banquet (high volume) experience are a plus! Schedule: varies, as needed to include nights, weekends and holidays Salary: $80,000- $90,000 and is dependent on experience The Benefits: We support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits. Hilton offers its eligible team members a comprehensive benefits package including: * Access to your pay when you need it through DailyPay * Medical Insurance Coverage - for you and your family * Mental Health Resources * Best-in-Class Paid Time Off (PTO) * Go Hilton travel discount program * Supportive parental leave * Matching 401(k) * Employee stock purchase program (ESPP) - purchase Hilton shares at 15% discount * Debt-free education: Access to a wide variety of educational credentials (ex. college degrees, high school completion, English-language learning, digital literacy, professional certificates and more) * Career growth and development * Team Member Resource Groups * Recognition and rewards programs * Available benefits may vary depending upon property-specific terms and conditions of employment and the terms of the collective bargaining agreement if applicable. This role will help oversee culinary operations of The Set, where guests can enjoy the ocean view and cozy up by the fire pits at Santa Barbara's best sunset-watching spot. The Set serves bistro-style classic dishes and specialty cocktails for lunch, dinner, and weekend brunch. It will also help oversee culinary operations of The Roundhouse, where guests can start their day at the Roundhouse buffet or choose from a menu of à la carte breakfast favorites. A Chef de Cuisine is responsible for leading the culinary production of a designated kitchen in the hotel's continuing effort to deliver outstanding guest service and financial profitability. What will I be doing? As Chef de Cuisine, you will be responsible for leading the culinary production of a designated kitchen in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards: * Lead daily culinary production, to include, but not limited to, preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability * Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department management and meeting participation and facilitation * Visually inspect, select and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish and spices * Create and implement new menus and individual food items * Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counseling and assisting with evaluations, scheduling and assigning work and delivering recognition and reward * Recruit, interview, develop and train team members What are we looking for? Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values: * Hospitality - We're passionate about delivering exceptional guest experiences. * Integrity - We do the right thing, all the time. * Leadership - We're leaders in our industry and in our communities. * Teamwork - We're team players in everything we do. * Ownership - We're the owners of our actions and decisions. * Now - We operate with a sense of urgency and discipline In addition, we look for the demonstration of the following key attributes: * Quality * Productivity * Dependability * Customer Focus * Adaptability What will it be like to work for Hilton? Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision "to fill the earth with the light and warmth of hospitality" unites us as a team to create remarkable hospitality experiences around the world every day. And our amazing Team Members are at the heart of it all! #LI-MM4

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: ************************************

Along Highway 1, our boutique hotel is 15 minutes from beaches, hiking trails, and downtown Santa Barbara. Reach the airport, Amtrak station, and University of California-Santa Barbara in less than 10 minutes. We're a short drive from Sandpiper Golf Club, Lake Los Carneros, and Goleta Monarch Butterfly Grove. SPIRE Hospitality is a management company specializing in creating memorable guest experiences and delivering best-in-class service at our hotels and resorts across the country. We ensure you have the support, tools and opportunities you need to get the job done, grow as an individual, and excel in your hospitality career. We offer a comprehensive full-time benefits package consisting of EARNED WAGE ACCESS get paid before payday, medical, dental, vision, pet discount program, identity theft protection, pre-paid legal support, flexible spending accounts, matched 401K, life, critical accident or illness, short- & long-term disability, paid time off, wellness programs, wonderful hotel discounts and much more. The role will provide leadership and empowering the Food & Beverage - Culinary TEAM to strive for excellence and repeat business. The Kitchen Manager will lead, mentor, and collaborate with our team of Chefs to prepare, cook, and present food to the highest standards, ensuring exceptional quality and guest satisfaction Essential Job Functions: * Inspire exceptional customer service through your positive leadership and dedication to guest satisfaction * Assist in leading and managing all culinary activities and operations to uphold the highest quality standards * Contribute creatively to the development of new menu items and promotions * Cultivate strong working relationships across Food & Beverage and other hotel departments * Monitor and maintain standards for product quality, presentation, and production efficiency * Conduct audits of storeroom inventory and storage to ensure product quality, safety, and kitchen cleanliness are upheld Physical Demands: * Lift, carry, move or push goods on a hand cart/truck weighing a maximum of 200 lbs. at a time, on a continuous basis * Ability to stand and move about for long periods of time * Manual dexterity to grasp and use all kitchen equipment Qualifications: Education: * High school diploma or its equivalent * Completion of Culinary or Apprenticeship Program preferred Experience: * Minimum of 2 year cook experience in hotel preferred * Minimum of 2 year cook experience in a similar role, size of operation required * Managers Food Handlers Certification required * Alcohol Beverage Servers Certification required * OSHA certification or equivalent knowledge of OSHA regulations * Basic mathematical skills to prepare financial reporting Pay Range - $80K-$90K depending on experience Spire Hospitality, LLC is an Equal Opportunity Employer, including disability and veterans Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)

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: ************************************

Description: Who We Are: Acme Hospitality owns and operates an innovative collection of boutique food, beverage and hotel concepts in Santa Barbara, San Juan Capistrano, and Nevada County, CA. Acme concepts and team members have won numerous awards and accolades from local, regional and national sources. Loquita showcases authentic Spanish food including hot and cold tapas, wood-fired grilled seafood and meats, and seasonal paella. The Mediterranean climate and terroir of Santa Barbara County mirror that of Spain, making the translation of locally sourced produce, meats and seafood an ideal match. The wine list is comprised almost entirely of Spanish wines with exceptional local wines that pair well with the cuisine.Loquita's cocktail list showcases Spanish vermouths, farmers' market Sangria, hand-crafted cocktails and a rotating selection of Spain's king of cocktails, the Gin Tonic. Mission & Core Values: Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Acme Hospitality's Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for our success. Position Summary: The Jr. Sous Chef supports the Executive Chef and Sous Chef in all aspects of kitchen operations, ensuring food quality, consistency, and teamwork are maintained at the highest level. This role is designed for a developing culinary professional eager to grow in leadership and technical skills while upholding Acme's commitment to excellence, professionalism, and hospitality. The Jr. Sous Chef helps lead the kitchen team by example, maintaining a positive and respectful work environment, fostering learning, and contributing to a culture of collaboration and pride in craft. Acme Management Team member Qualities: A strong and committed work ethic with an ever-present enthusiasm. A passion for work and knowledge of food and beverage. Someone who can lead and takes pride in teaching others Someone who is honest and has integrity Ability to multitask under pressure with a smile A true team player, proactive and always going above and beyond An eye for detail, cleanliness and organization Someone who is humble and always willing to learn and get better Someone who has the ability to make appropriate decisions in adverse situations Ability to question, bring ideas to the table, and desire to make changes to be the best we can be Culinary Excellence Prepare, cook, and assist in the execution of all menu items to Acme standards of flavor, presentation, and consistency. Support daily service by working all BOH stations as needed. Maintain and follow all core recipes and portion standards. Participate in tastings to ensure consistent seasoning, flavor balance, and presentation. Assist in creating and testing specials or seasonal menu items under the guidance of the Chef team. Kitchen Operations Support the Sous Chef and Executive Chef in organizing daily prep lists, ensuring readiness for service. Help maintain a clean, organized, and compliant kitchen environment. Ensure proper food storage, labeling, rotation, and temperature control in accordance with health department standards. Assist with receiving and inspecting deliveries to ensure product quality and accuracy. Support inventory management, waste control, and prep sheet organization. Team Leadership & Training Serve as a role model for professionalism, teamwork, and hospitality. Assist in training and mentoring cooks and dish team members on recipes, safety, sanitation, and station setup. Support the Chef team in maintaining open communication and a positive kitchen culture. Participate in daily pre-shifts and team meetings to review specials, prep needs, and service goals. Administrative & Financial Support Assist in monitoring food costs through portion control and waste management. Help track prep and par levels to support accurate ordering and efficient operations. Learn and utilize kitchen systems such as Ctuit for communication and reporting. Participate in kitchen meetings and provide feedback on operations and processes. Guest & Brand Experience Take pride in every plate served-ensuring presentation, temperature, and timing align with Acme standards. Support collaboration between BOH and FOH teams to ensure smooth service and exceptional guest experiences. Represent the Acme brand with professionalism and enthusiasm during service and special events. Qualifications 2-3 years of professional kitchen experience in a high-quality, full-service restaurant. Strong understanding of basic cooking techniques, knife skills, and kitchen safety. Eagerness to learn leadership, management, and administrative skills. Ability to work calmly and efficiently under pressure. Positive attitude, strong communication skills, and a collaborative spirit. Current ServSafe food handler certification required. Growth & Development This is an entry-level management role designed to develop into a Sous Chef position. The Jr. Sous Chef will work closely with the Executive Chef and Sous Chef to gain hands-on experience in leadership, operations, financials, and menu development, while learning the Acme approach to hospitality and culinary excellence. Requirements: Job Status: Non-Exempt Important Notice: This is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to time. Based on business needs or Guest service objectives, you may also be asked to perform other duties or tasks in addition to those listed above and will be required to have completed required training associated with the other duties or tasks. Systems you need to know: CTUIT, Dropbox, Google Drive, Focus POS, AlphaStaff, TripleSeat, Excel, Word, InDesign The company reserves the right to revise and change job duties as the need arises. I have read and understand the requirements of this position and agree with this position and agree that I am able to perform or meet these duties and responsibilities. This job description does not constitute a written or implied contract of employment. Physical Requirements: Standing - Constant Walking - Constant Sitting - Frequent Climbing - OCCASIONAL Crawling - N/A Kneeling - FREQUENT OCCASIONAL Bending - OCCASIONAL FREQUENT Reaching above Shoulder - CONSTANT FREQUENT Lifting: 10 lbs. - CONSTANT 11 - 20 lbs. - CONSTANT 21 - 50 lbs. - FREQUENT 50 - 100 lbs. - OCCASIONAL FREQUENT Carrying: 10 lbs. - CONSTANT 11 - 20 lbs. - CONSTANT FREQUENT 21 - 50 lbs. - OCCASIONAL FREQUENT 51 - 100 lbs. - OCCASIONAL Pushing - CONSTANT Pulling - CONSTANT Manual Dexterity - CONSTANT Bi-Manual Dexterity - CONSTANT Fine Motor Skills - CONSTANT Gross Motor - CONSTANT Eye/Hand Coordination - CONSTANT Near Vision - CONSTANT Far Vision - CONSTANT Color Recognition - CONSTANT Hearing - CONSTANT Other - ENVIRONMENTAL FACTORS Working Outside YES Working Inside YES Working alone YES Working closely with others YES Excessive cold/heat YES Excessive humidity/dampness YES Noise/Vibrations YES Working above ground YES Working below ground NO Working with chemicals/solvents/detergents/cleaners YES Working on uneven surfaces NO Operating moving equipment or vehicles NO Working around machinery or moving equipment YES Climbing on scaffolds or ladders YES Working under hazardous conditions NO

Highly Likely is growing! We are opening in OJAI and we are looking for an amazing Kitchen Manager/Chef to work directly with Our executive chef Kat Turner to execute our existing menu and bring creativity to this location. -We are looking for a skilled chef to supervise daily BOH operations at Highly Likely. -Highly Likely is a fast paced all-day dining restaurant featuring a chef-driven menu. -We are open 7 days a week from 8am-10pm Kitchen Manager responsibilities include supervising the food prep and cooking, maintaining a fully-stocked kitchen inventory and complying with safety and cleanliness standards. You may also work with the chef to develop and launch new recipes for the cafe. To be successful in this role, you should be able to manage our kitchen staff and guide them to deliver quality food on time. Ultimately, you will ensure all plates are properly cooked and served and our customers have a pleasant dining experience. Responsibilities -Manage kitchen staff and coordinate food orders -Supervise food prep and cooking -Check food plating and temperature -Establish portion sizes -Schedule kitchen staff shifts -Price menu items in collaboration with the Restaurant Manager -Order food supplies and kitchen equipment, as needed -Train kitchen staff on prep work and food plating techniques -Store food products in compliance with safety practices (e.g. in refrigerators) -Keep weekly and monthly cost reports -Weekly inventory -Maintain sanitation and safety standards in the kitchen area -Track and oversee kitchen repair and maintenance -Oversee catering orders Requirements and skills -Proven work experience as a Kitchen Manager, Restaurant Manager or Head Chef -Hands-on experience with planning menus and ordering ingredients -Enthusiasm to learn the computer software that we use to run the restaurant -Knowledge of a wide range of recipes -Familiarity with kitchen sanitation and safety regulations -Excellent organizational skills -Conflict management abilities -Ability to manage a team in a fast-paced work environment -Flexibility to work during evenings and weekends -Certification from a culinary school or degree in Restaurant Management is a plus, but not necessary!

Job DescriptionSous Chef / Kitchen Manager Hearth | Moorpark, CA Hearth is a family-run, wood-fired restaurant rooted in exceptional hospitality, thoughtful sourcing, and food made with heart. We are a specialty coffee shop by day and a Latin-inspired, wood-fired restaurant and wine bar by night. We are looking for a passionate, driven Sous Chef / Kitchen Manager to help lead our kitchen and grow alongside our team. About the Role As Sous Chef / Kitchen Manager at Hearth, you will play a key role in the day-to-day operations of our kitchen, supporting the Executive Chef while helping uphold our standards of quality, consistency, and hospitality. This position is ideal for a hands-on leader who thrives in a fast-paced, collaborative environment and has a strong foundation in pizza-focused kitchens. Key Responsibilities Leadership & Team Development Assist the Executive Chef in leading, mentoring, and developing the kitchen team Train, supervise, and motivate line cooks, prep cooks, and dishwashers Foster a positive, respectful, and collaborative kitchen culture Lead by example while upholding Hearth's values of quality, hospitality, and community Ensure team compliance with company policies, food safety standards, and labor regulations Culinary Excellence Execute dishes to Hearth's standards of quality, flavor, and presentation Maintain consistency in food preparation, portioning, and plating during high-volume service Collaborate on menu development, seasonal updates, specials, and catering offerings Operational Management Oversee kitchen operations during service, ensuring efficiency and clear communication between BOH and FOH Manage food inventory, ordering, and waste reduction to meet cost targets Assist with staff scheduling while balancing labor needs and budget goals Ensure kitchen equipment is properly maintained and operating safely Quality Control & Food Safety Maintain high standards of cleanliness, organization, and sanitation Ensure proper food storage, labeling, and handling procedures Address and resolve kitchen issues quickly to maintain food quality and safety Collaboration & Communication Work closely with the Executive Chef and FOH leadership to support a seamless guest experience Communicate clearly during pre-shifts, service, and post-service debriefs Offer ideas to improve efficiency, workflow, and team morale Problem Solving & Adaptability Step into a leadership role in the absence of the Executive Chef Adapt to changing service demands, menus, and operational needs Identify opportunities for improvement and help implement solutions Required Experience & Qualifications 1-2 years of pizza-focused kitchen experience required 1-2 years of kitchen leadership or supervisory experience required Strong understanding of dough production and wood-fired cooking preferred Knowledge of food safety, sanitation, and kitchen best practices Ability to lead calmly and effectively in a high-volume environment Passion for hospitality, teamwork, and continuous growth Compensation & Schedule $20-23 per hour plus tips, based on experience Schedule: Tuesday through Saturday, approximately 2:00pm-10:00pm What We Offer A supportive, team-oriented kitchen culture Opportunities for growth within a fast-growing, community-driven restaurant The chance to help shape a young restaurant with a strong sense of purpose If you're passionate about cooking, leadership, and building something meaningful with a tight-knit team, we'd love to hear from you. By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Sous Chef / Kitchen Manager Hearth | Moorpark, CA Hearth is a family-run, wood-fired restaurant rooted in exceptional hospitality, thoughtful sourcing, and food made with heart. We are a specialty coffee shop by day and a Latin-inspired, wood-fired restaurant and wine bar by night. We are looking for a passionate, driven Sous Chef / Kitchen Manager to help lead our kitchen and grow alongside our team. About the Role As Sous Chef / Kitchen Manager at Hearth, you will play a key role in the day-to-day operations of our kitchen, supporting the Executive Chef while helping uphold our standards of quality, consistency, and hospitality. This position is ideal for a hands-on leader who thrives in a fast-paced, collaborative environment and has a strong foundation in pizza-focused kitchens. Key Responsibilities Leadership & Team Development Assist the Executive Chef in leading, mentoring, and developing the kitchen team Train, supervise, and motivate line cooks, prep cooks, and dishwashers Foster a positive, respectful, and collaborative kitchen culture Lead by example while upholding Hearth's values of quality, hospitality, and community Ensure team compliance with company policies, food safety standards, and labor regulations Culinary Excellence Execute dishes to Hearth's standards of quality, flavor, and presentation Maintain consistency in food preparation, portioning, and plating during high-volume service Collaborate on menu development, seasonal updates, specials, and catering offerings Operational Management Oversee kitchen operations during service, ensuring efficiency and clear communication between BOH and FOH Manage food inventory, ordering, and waste reduction to meet cost targets Assist with staff scheduling while balancing labor needs and budget goals Ensure kitchen equipment is properly maintained and operating safely Quality Control & Food Safety Maintain high standards of cleanliness, organization, and sanitation Ensure proper food storage, labeling, and handling procedures Address and resolve kitchen issues quickly to maintain food quality and safety Collaboration & Communication Work closely with the Executive Chef and FOH leadership to support a seamless guest experience Communicate clearly during pre-shifts, service, and post-service debriefs Offer ideas to improve efficiency, workflow, and team morale Problem Solving & Adaptability Step into a leadership role in the absence of the Executive Chef Adapt to changing service demands, menus, and operational needs Identify opportunities for improvement and help implement solutions Required Experience & Qualifications 1-2 years of pizza-focused kitchen experience required 1-2 years of kitchen leadership or supervisory experience required Strong understanding of dough production and wood-fired cooking preferred Knowledge of food safety, sanitation, and kitchen best practices Ability to lead calmly and effectively in a high-volume environment Passion for hospitality, teamwork, and continuous growth Compensation & Schedule $20-23 per hour plus tips, based on experience Schedule: Tuesday through Saturday, approximately 2:00pm-10:00pm What We Offer A supportive, team-oriented kitchen culture Opportunities for growth within a fast-growing, community-driven restaurant The chance to help shape a young restaurant with a strong sense of purpose If you're passionate about cooking, leadership, and building something meaningful with a tight-knit team, we'd love to hear from you.

Title: Pastry Chef Schedule: Sunday - Thursday 9:00 am - 5:30 pm Compensation: $22 - $25 / hour As the Pastry Chef at Tierra Sur, you play a pivotal role in crafting a diverse range of desserts and baked goods within the restaurant. This role involves following recipes to prepare pastries, cookies, and other baked items, as well as creating new and distinctive recipes to showcase on the menu. What You'll Do: Create and prepare all pastry items as needed. Organize and clean ingredients for kitchen use. Visually inspect pastries to ensure proper color and overall presentation. Develop new seasonal recipes. Maintain cleanliness and sanitation of work area. Manage kitchen inventory. Ensure proper storage of all pastry items in refrigerators and freezers to preserve freshness. What You'll Need to Succeed: High school diploma or general education degree (GED). Degree in Culinary Arts or related field preferred. Five (5) or more years of experience in a high volume/full-service restaurant. Ability to communicate clearly and professionally with customers and coworkers. Proficient knife skills and knowledge of kitchen equipment. Proficiency in following recipes and directions, with a strong emphasis on safety. Capability to operate kitchen equipment such as stoves, grills, fryers, and other utensils safely and properly. Demonstrated ability to work under pressure and handle stressful situations, especially during busy periods. Flexibility to easily shift priorities as needed. Ability to maintain a professional and courteous relationship with employees, guests, vendors, etc. Strong problem-solving skills. Ability to meet deadlines and possess excellent project management and decision-making skills. Excellent communication skills to interact effectively across all levels of the organization. What Tierra Sur Offers You: Generous sick time Employee Discount Program, allowing you to enjoy our exceptional wines and dining experiences at a discounted rate. Provide opportunities for career development and advancement, fostering growth and development for our employees. Compensation: Salary range between $22.00 - $25.00 hourly Compensation will be determined by several factors including educational background and experience. About Tierra Sur: Tierra Sur, an integral part of Herzog Wine Cellars, offers a refined and extraordinary dining experience that harmoniously blends pure foods, elevated flavors, and sensory excitement. Our talented team of chefs carefully designs dynamic menus showcasing seasonal ingredients sourced exclusively from local growers. We invite our guests to indulge in a world of vibrant colors, culinary mastery, and the harmonious balance of natural dining. At Tierra Sur, our unwavering commitment is to provide an unparalleled dining experience that exceeds expectations. For more information about Tierra Sur and Herzog Wine Cellars, please visit our websites: https://tierrasuratherzog.com/ Please note: We are not accepting phone inquiries regarding the status of applications. Only qualified candidates will be contacted. Additionally, we are not working with agencies or third-party recruiters at this time. Thank you for your understanding. Tierra Sur provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Tierra Sur complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. Please note that employment with Tierra Sur is strictly on an at-will basis.

Job DescriptionDescription: We are looking for an experienced, hands-on Chef to lead daily kitchen operations at our wine bar specializing in wood-fired pizzas and small plates. This role is perfect for someone who enjoys crafting high-quality, simple food in a fast-paced but intimate setting. You will oversee food preparation, kitchen standards, inventory, and food safety while contributing to menu creativity and a memorable guest experience. Qualifications: Prior experience as a chef or pizza chef, preferably with wood-fired ovens Knowledge of dough preparation, fermentation, and pizza baking techniques Understanding of California food safety requirements and kitchen compliance standards Current California Food Handler certification (or ability to obtain) Strong organization and time management skills Ability to work evenings, weekends, and holidays Team-oriented with a positive attitude Comfort working in a small team environment Compensation & Benefits: $25 Hourly wage Tip participation if applicable Growth potential within the business 401k Plan Requirements: Key Responsibilities: Prepare, cook, and execute wood-fired pizzas and supporting menu items consistently and to recipe standards Operate and manage the wood-fired oven safely and efficiently throughout service Maintain food quality, presentation, and portion control Ensure compliance with all California food safety and sanitation regulations Manage prep schedules, inventory rotation, and food ordering Oversee food cost management, waste reduction, and portion controls to meet cost targets set by ownership Assist with labor cost management and staff scheduling as directed by the owner Maintain full responsibility for daily kitchen operations, including staffing coverage and workflow management Participate in hiring, training, coaching, and termination of kitchen staff in coordination with ownership Ensure all kitchen staff have valid California Food Handler certifications and maintain documentation Keep the kitchen clean, organized, and inspection-ready at all times Train and support kitchen staff on food quality, safety, and service standards Collaborate with management on seasonal menu development and specials Handle opening and closing kitchen procedures Physical Requirements: Ability to stand for extended periods during service Ability to lift up to 50 pounds (flour supplies, dough bins, equipment) Comfort working in a hot kitchen environment near a wood-fired oven

Under the guidance of the Executive Pastry Chef, the Pastry Sous Chef is responsible for coordinating and managing the kitchen's operation and Pastry team to support banquet events and daily outlet operations. Supervises the preparation of pastry food and inventory levels in the kitchen. Responsibilities Prepares and directs all pastry Team Members in preparing a variety of food products. Expedites guest orders to produce meals in a timely, safe, and accurate fashion. Maintains in-depth knowledge of current menus. Works to ensure overproduction and waste are at a minimum and utilizes in-house seasonal ingredients to assist in food cost. Inspects equipment before and after use to ensure they are clean and in proper working order. Maintains cleanliness at workstations, the kitchen area, and walk-in coolers and freezers. Ensures all food items are current and meet company's standards. Oversees inventory of the stations and controls the quality of food to avoid waste and ensure proper rotation and utilization. Responsible for continuous development and application of food knowledge. Ensures that products are properly ordered, received, and stored. Checks all food for consistent production, quality, and presentation (e.g., proper consistency, temperatures, and flavors). Makes sure the kitchen is clean and organized according to health department standards. Checks food orders coming out of the kitchen and the food being prepared. Responds appropriately to special requests or dietary needs. Reviews all kitchen staff necessary for any special parties or orders and follows up on completed work. Trains, mentors, develops, coaches, resolves problems, provides open communication vehicles, and recommends disciplinary actions as appropriate. Builds a work environment that promotes teamwork, partnership, recognition, mutual respect, collaboration, performance feedback/management, and Team Member satisfaction while role modeling the company values, behaviors, and culture of One.Team.Chumash. Performs other duties as assigned. Qualifications High School diploma or GED certificate. Bachelor's Degree in Culinary Arts or related field or equivalent work experience. Must obtain a food handler card within 30 days of employment. Three years of prior experience in baking or pastry industry. One year of prior experience as high-volume Sous Chef or other supervisory position. Basic computer proficiency utilizing Microsoft applications, email, and internet. Willingness to work flexible schedules in a 24/7 work environment, including holidays, nights, and weekends. Must apply for, receive, and maintain a Gaming License from the Tribal Gaming Agency. Native American hiring preference applies. Quality Orientation: Setting high standards regarding his/her work and working environment and acting accordingly; developing quality standards, continuously evaluating performance, products, and procedures; actively seeking ways to improve quality. Attention to Detail: Taking responsibility for a thorough and detailed method of working. Leadership: Achieving results through people by successful objective setting, performance review, motivation, delegation, teambuilding, commitment gains, and empowerment. Planning and Organizing: Setting priorities and defining actions, time, and resources needed to achieve predefined goals. Continuous Learning: Actively and continuously gaining insight of strengths and weaknesses in order to identify the relevant areas that need further development (with regard to skills and knowledge) and acting upon it. Location 3400 Highway 246 Minimum Pay Rate $55,048 annually Maximum Pay Rate $68,810 annually

Under the guidance of the Executive Pastry Chef, the Pastry Sous Chef is responsible for coordinating and managing the kitchen's operation and Pastry team to support banquet events and daily outlet operations. Supervises the preparation of pastry food and inventory levels in the kitchen. Responsibilities * Prepares and directs all pastry Team Members in preparing a variety of food products. * Expedites guest orders to produce meals in a timely, safe, and accurate fashion. * Maintains in-depth knowledge of current menus. * Works to ensure overproduction and waste are at a minimum and utilizes in-house seasonal ingredients to assist in food cost. * Inspects equipment before and after use to ensure they are clean and in proper working order. * Maintains cleanliness at workstations, the kitchen area, and walk-in coolers and freezers. * Ensures all food items are current and meet company's standards. * Oversees inventory of the stations and controls the quality of food to avoid waste and ensure proper rotation and utilization. * Responsible for continuous development and application of food knowledge. * Ensures that products are properly ordered, received, and stored. * Checks all food for consistent production, quality, and presentation (e.g., proper consistency, temperatures, and flavors). * Makes sure the kitchen is clean and organized according to health department standards. * Checks food orders coming out of the kitchen and the food being prepared. * Responds appropriately to special requests or dietary needs. * Reviews all kitchen staff necessary for any special parties or orders and follows up on completed work. * Trains, mentors, develops, coaches, resolves problems, provides open communication vehicles, and recommends disciplinary actions as appropriate. * Builds a work environment that promotes teamwork, partnership, recognition, mutual respect, collaboration, performance feedback/management, and Team Member satisfaction while role modeling the company values, behaviors, and culture of One.Team.Chumash. * Performs other duties as assigned. Qualifications * High School diploma or GED certificate. * Bachelor's Degree in Culinary Arts or related field or equivalent work experience. * Must obtain a food handler card within 30 days of employment. * Three years of prior experience in baking or pastry industry. * One year of prior experience as high-volume Sous Chef or other supervisory position. * Basic computer proficiency utilizing Microsoft applications, email, and internet. * Willingness to work flexible schedules in a 24/7 work environment, including holidays, nights, and weekends. * Must apply for, receive, and maintain a Gaming License from the Tribal Gaming Agency. * Native American hiring preference applies. * Quality Orientation: Setting high standards regarding his/her work and working environment and acting accordingly; developing quality standards, continuously evaluating performance, products, and procedures; actively seeking ways to improve quality. * Attention to Detail: Taking responsibility for a thorough and detailed method of working. * Leadership: Achieving results through people by successful objective setting, * performance review, motivation, delegation, teambuilding, commitment gains, and empowerment. * Planning and Organizing: Setting priorities and defining actions, time, and resources needed to achieve predefined goals. * Continuous Learning: Actively and continuously gaining insight of strengths and weaknesses in order to identify the relevant areas that need further development (with regard to skills and knowledge) and acting upon it. Location 3400 Highway 246 Minimum Pay Rate $55,048 annually Maximum Pay Rate $68,810 annually

Welcome to the Fillmore Unified School District Thank you for your interest in joining the Fillmore Unified family. MISSION We develop high-performing students who are engaged and productive members of society. VISION FUSD prides itself as a district rich in culture, history, and tradition, where each student is recognized, valued, and inspired to be contributing members of our global society. See attachment on original job posting Resume California Food Safety Certificate Refer to the job posting for a list of required skills or if you have any questions or need further clarification, please contact the email address listed in the posting. Resume California Food Safety Certificate Comments and Other Information EQUAL OPPORTUNITY The Board of Education is committed to providing equal opportunity for all individuals in district programs and activities. District programs, activities, and practices shall be free from unlawful discrimination, including discrimination against an individual or group based on race, color, ancestry, nationality, national origin, immigration status, ethnic group identification, ethnicity, age, religion, marital, pregnancy, parental status, reproductive health, decision making, physical or mental disability, medical condition, sex, sexual orientation, gender, gender identity, gender expression, veteran or military status, or genetic information; a perception of one or more of such characteristics; or association with a person or group with one or more of these actual or perceived characteristics. NONDISCRIMINATION NOTICE The Fillmore Unified School District does not discriminate on the basis of race, color, national origin, sex, or disability or affiliation with the Boy Scouts of America and other designated youth groups or any other basis protected by law or regulation, in its educational program(s) or employment. The following employees have been designated to handle questions and complaints of alleged discrimination: Roger Adams, Assistant Superintendent of HR & Student Services, Title IX Coordinator, 627 Sespe Avenue, Fillmore, CA 93015, **************, ***************************; Trina Tafoya, 504 Coordinator & Title II Coordinator, 627 Sespe Avenue, Fillmore, CA 93015, **************, ***********************.

Coordinate and oversee the work of fellow kitchen employees to ensure the delivery of quality food service and Cottage standards are met while the Nutrition Manager or Sous Chef are not on duty.This is not an exhaustive statement of duties, responsibilities, or requirements. Employees will be required to perform any job, with related instruction given by their supervisor, subject to reasonable accommodation. * Review menus and production orders to determine type and quantities of meats, vegetables, soups, and use of leftovers to be prepared. (5%) * Bake, roast, broil, and steam meats, fish, poultry, vegetables and other foods to assure proper finish, texture, and taste. (30%) * Direct and prepare all food in sufficient quantities to cover all food service requirements, timing preparation to meet service schedules, and food handling in accordance with sanitation standards. (30%) * Maintain high standards of sanitation in food handling and storage with labeling, dating and covering of prepared foods. Check equipment and cooking area often to maintain safety requirements and energy conservation, and cleanliness. (5%) * Other duties may include development and preparation of special events, catering, cafeteria and patient menus. Conducts daily ordering of product from our various vendors. (5%) * Supervises, coordinates, and evaluates the work of the kitchen employees to insure the delivery of quality food service and standards are met while the Sous Chef and Manager are not on duty. Trains all new employees on all stations. (25%) All job qualifications listed indicate the minimum level necessary to perform this job proficiently. LEVEL OF EDUCATION Preferred: * Culinary Arts AA Degree and/ or College Degree CERTIFICATIONS, LICENSES, REGISTRATIONS Minimum: * ServSafe Certificate Preferred: * Managers Serve Safe Certificate and Certificate in Culinary Arts TECHNICAL REQUIREMENTS Minimum: * Knowledge of cooking techniques, knife handling, and safety and sanitation guidelines. Knowledge of commercial kitchen equipment operation, up keep and energy practices, institutional kitchen safety, sanitation and cleaning practices. Has knowledge of basic computer skills including Outlook, Microsoft Word, Excel, and Powerpoint. KNOWLEDGE, SKILLS, and ABILITIES All knowledge, skills, and abilities listed indicate the minimum level deemed necessary to perform this job proficiently. * Excellent interpersonal skills. Demonstrates leadership qualities and initiative. * Ability to communicate effectively orally and in writing, works effectively with others and independently. * Ability to do simple arithmetic used in standardized recipes and able to calculate food cost for recipe analysis.

Anticipated wage - $19.60 p/h - $24.21 p/hSCHEDULE 3:00pm - 3:15am, Monday - Friday, possible Saturdays SUMMARYUnder the direct supervision of the Production Supervisor, this person is responsible for assisting and relieving the Industrial Cook and Drum Dumpers. Assistant Cook will help support product batching and the start-up and clean-up of batching equipment.ESSENTIAL FUNCTIONS:All of the following are to be performed while adhering to Tree Top operational policies, safety rules, procedures and good manufacturing practices. It is the responsibility of every employee at Tree Top Inc. to report food safety and food quality problems or risks to personnel with the authority to initiate action against these said possible risks. The Organization chart indicated key personnel with the authority to take action. Regular and predictable attendance is an essential function of the job.This is a representative sample--not to imply a complete listing of all responsibilities and tasks. Follow all safety standards. Utilize/follow Industrial Cook and Drum Dumping SOPs. Weigh and mix ingredients in an accurate and timely manner. Monitor and control progress of batching operation. Accurately record ingredient usage including consumption, lot numbers, manufacture dates, and Item codes. Inform the Production Supervisor and Maintenance of problems with the operation or maintenance of Batching process equipment. Work closely with Lab personnel to ensure product is within specification. Cleaning and Sanitation of batching equipment. Other duties as assigned. EDUCATION and/or EXPERIENCE: High school diploma or general education degree (GED); and six months to one-year position related experience and/or training; or equivalent combination of education and experience WORK ENVIRONMENTThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Constantly work under tight time constraints or with business activities of a seasonal/cyclical nature. Occasionally work mandatory overtime. May occasionally have exposures to extreme wet and/or humid conditions, heat/cold temperatures, and loud machine/equipment noise and outside extreme weather conditions (heat, cold, wind, etc.). The employee is occasionally exposed to vibration, toxic or caustic chemicals, and fumes or airborne particles. Full Benefit details for this position can be found on our website: ***************************************** The above job profile does not include all essential and nonessential duties of this job. A full job description is available at the time of interview. Persons with disabilities may be able to perform the essential duties of this job with reasonable accommodation. Reasonable accommodation will be evaluated on an individual basis and depends, in part, on the specific requirements for the job, the limitations related to disability and the ability of the department/division to accommodate the limitation. Tree Top does not employ individuals under the age of 18. Tree Top is an EEO/AA employer. All qualified applicants will receive consideration for employment without regard to race, color, national origin, sex, sexual orientation, gender identity, disability, veteran status, or any other protected status in accordance with applicable law. If you require an accommodation to participate in our application process, please contact Human Resources at: ************** or ************. Job Posted by ApplicantPro

Lead CookLocation: P&G, OXNARD - 79192020Workdays/shifts: Afternoon/ evening shifts/ overnights - - varying days, and some weekends/holidays. More details will be provided during the interview process. Employment Type: Full-time Pay Range: $24. 00 per hour - $27. 00 per hour Working with Sodexo is more than a job; it's a chance to be part of something greater because we believe our everyday actions have a big impact. You belong in a company that allows you to act with purpose and thrive in your own way. What You'll Do: As a Lead Cook at Sodexo, you are a team player and food waste reducer. You'll prepare and create nutritious dishes while putting customer service at the heart of everything you do. Your passion for food and warm smile will make a positive impact and brighten the day of those you serve. Responsibilities include:Accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods, may include Breakfast, Lunch, Dinner, and Special/Catered Events. Read and follow basic recipes and/or product directions for preparing various food items May prepare food and serve customers at an a la carte and/or operate a grill station May support management in the daily oversight of key functions and employees during the normal course of business Attends work and shows for scheduled shift on time with satisfactory regularity Other duties may be assigned and can differ among accounts, depending on business necessities and client requirements. What You Bring:Successful candidates will be team-oriented, adaptable, reliable, and nurturers of a healthy/safe working environment for all. 3 - 4 years of related work experience preferred Link to full Job description What We Offer: Flexible and supportive work environment, so you can be home for life's important moments. Access to ongoing training/development and advancement opportunities to turn your job into a career Full array of benefits that support you and your family's wellbeing, including paid time off, holidays, medical, dental, vision, tuition reimbursement, 401k, discount programs, and more. In addition to Sodexo's standard, some locations may offer additional site-specific benefits, including free "shift" meals (and/or allowances/per diems), uniforms, safety shoes, public transportation support and/or parking. Link to benefits summary Overall, Sodexo strives to offer comprehensive summaries of our benefits packages and detailed descriptions of the positions candidates are applying for. However, due to the contractual nature of our business, some job duties and employee benefits may vary based on the unit/work location. We encourage you to discuss any questions about Sodexo's benefit offerings during the interview process. Who we are: At 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. Should you need assistance with the online application process, please complete this form.

Job DescriptionBenefits: Health insurance Paid time off Wellness resources Dental insurance Great kitchens need great leaders.Thats where you come in.If youre the kind of chef who leads from the front, obsesses over the details, and takes pride in building teams youll fit in here. Not because youre perfect, but because youre committed to excellence and the people behind it. THE WHYSushi by Scratch Restaurants believes great kitchens come from great leadership. When leaders are supported, their teams thrive and that impact shows up in every guests experience. We run organized kitchens. We care about standards. We communicate clearly. We show up for our teams, day in and day out. Our culture is professional, focused, supportive and fun! We believe chefs are made through mentorship, guidance, repetition, and refinement. Everyone here is aligned toward the same goal: consistency, craft, leadership, and great hospitality. The expectation is simple: be prepared, be respectful, and lead with pride. THE ROLE: CHEF DE CUISINEThe CDC is the culinary heartbeat of the restaurant responsible for standards, leadership, execution, communication, and the development of the team. Leadership & Team Development Lead by example with discipline, technique, professionalism, and organization Train, mentor, and grow cooks and sous chefs Maintain a culture of accountability, teamwork, and hospitality Give clear, constructive feedback that builds both skill and confidence Reinforce SBS values and daily expectations through action Culinary Execution & Standards Manage and execute all SBS recipes, systems, and service standards Oversee sushi rice production, sauces, fish breakdown, storage, and rotation Maintain consistency, precision, and flavor integrity Ensure every bite reflects the SBS standard of intention and craft Operations & Systems Oversee prep lists, production timelines, and daily station readiness Manage order guides, inventory, quality control, and cost awareness Ensure food safety, sanitation, and DOH compliance Run service with calm control, clarity, and strong communication Collaborate with leadership on menu evolution and operational improvements NON-NEGOTIABLES 68 years of professional kitchen experience 3+ years of kitchen management experience (Sous Chef, CDC, or equivalent) Strong knowledge of Japanese cuisine and/or sushi fundamentals Proven ability to train, mentor, and lead diverse teams High personal and professional standards Clean, organized, efficient operating style Current ServSafe Manager (or ability to obtain before starting) Strong attention to detail, consistency, and systems Calm, solutions-focused presence during prep and service Comfortable leading a high-paced, detail-intensive omakase environment THE EXTRAS WE APPRECIATE Michelin-level or comparable high-end experience Experience running an omakase or sushi-forward program Guest-facing comfort or desire to engage guests during service Strong hospitality instinct and understanding of guest energy Jedi-level time management, communication, and organization Natural inclination toward teaching and elevating cooks Ability to balance high standards with empathy and clarity Curiosity about technique, ingredients, and continuous improvement Interest in contributing to creative development as the program evolves COMPENSATION$90,000$110,000 per year, depending on experience and leadership depth. BENEFITS & PERKS 401(k) + matching Health, dental, and vision insurance PTO after 60 days Employee discounts Wellness resources Clear pathways for internal growth and advancement If you want a kitchen that invests in your leadership, your craft, and your future wed love to meet you.

Who We Are: Acme Hospitality owns and operates an innovative collection of boutique food, beverage and hotel concepts in Santa Barbara, San Juan Capistrano, and Nevada County, CA. Acme concepts and team members have won numerous awards and accolades from local, regional and national sources. Loquita showcases authentic Spanish food including hot and cold tapas, wood-fired grilled seafood and meats, and seasonal paella. The Mediterranean climate and terroir of Santa Barbara County mirror that of Spain, making the translation of locally sourced produce, meats and seafood an ideal match. The wine list is comprised almost entirely of Spanish wines with exceptional local wines that pair well with the cuisine.Loquita's cocktail list showcases Spanish vermouths, farmers' market Sangria, hand-crafted cocktails and a rotating selection of Spain's king of cocktails, the Gin Tonic. Mission & Core Values: Above all else, we are committed to providing our team members with a work environment and experience that we can be proud of. Acme Hospitality's Core Values of Delivering Excellence, Embrace Originality, Act with Integrity and Celebrate Community are the essential ingredients for our success. Position Summary: The Jr. Sous Chef supports the Executive Chef and Sous Chef in all aspects of kitchen operations, ensuring food quality, consistency, and teamwork are maintained at the highest level. This role is designed for a developing culinary professional eager to grow in leadership and technical skills while upholding Acme's commitment to excellence, professionalism, and hospitality. The Jr. Sous Chef helps lead the kitchen team by example, maintaining a positive and respectful work environment, fostering learning, and contributing to a culture of collaboration and pride in craft. Acme Management Team member Qualities: A strong and committed work ethic with an ever-present enthusiasm. A passion for work and knowledge of food and beverage. Someone who can lead and takes pride in teaching others Someone who is honest and has integrity Ability to multitask under pressure with a smile A true team player, proactive and always going above and beyond An eye for detail, cleanliness and organization Someone who is humble and always willing to learn and get better Someone who has the ability to make appropriate decisions in adverse situations Ability to question, bring ideas to the table, and desire to make changes to be the best we can be Culinary Excellence Prepare, cook, and assist in the execution of all menu items to Acme standards of flavor, presentation, and consistency. Support daily service by working all BOH stations as needed. Maintain and follow all core recipes and portion standards. Participate in tastings to ensure consistent seasoning, flavor balance, and presentation. Assist in creating and testing specials or seasonal menu items under the guidance of the Chef team. Kitchen Operations Support the Sous Chef and Executive Chef in organizing daily prep lists, ensuring readiness for service. Help maintain a clean, organized, and compliant kitchen environment. Ensure proper food storage, labeling, rotation, and temperature control in accordance with health department standards. Assist with receiving and inspecting deliveries to ensure product quality and accuracy. Support inventory management, waste control, and prep sheet organization. Team Leadership & Training Serve as a role model for professionalism, teamwork, and hospitality. Assist in training and mentoring cooks and dish team members on recipes, safety, sanitation, and station setup. Support the Chef team in maintaining open communication and a positive kitchen culture. Participate in daily pre-shifts and team meetings to review specials, prep needs, and service goals. Administrative & Financial Support Assist in monitoring food costs through portion control and waste management. Help track prep and par levels to support accurate ordering and efficient operations. Learn and utilize kitchen systems such as Ctuit for communication and reporting. Participate in kitchen meetings and provide feedback on operations and processes. Guest & Brand Experience Take pride in every plate served-ensuring presentation, temperature, and timing align with Acme standards. Support collaboration between BOH and FOH teams to ensure smooth service and exceptional guest experiences. Represent the Acme brand with professionalism and enthusiasm during service and special events. Qualifications 2-3 years of professional kitchen experience in a high-quality, full-service restaurant. Strong understanding of basic cooking techniques, knife skills, and kitchen safety. Eagerness to learn leadership, management, and administrative skills. Ability to work calmly and efficiently under pressure. Positive attitude, strong communication skills, and a collaborative spirit. Current ServSafe food handler certification required. Growth & Development This is an entry-level management role designed to develop into a Sous Chef position. The Jr. Sous Chef will work closely with the Executive Chef and Sous Chef to gain hands-on experience in leadership, operations, financials, and menu development, while learning the Acme approach to hospitality and culinary excellence. Requirements Job Status: Non-Exempt Important Notice: This is not an exclusive or exhaustive list of all job functions that a Team Member in this position may be asked to perform from time to time. Based on business needs or Guest service objectives, you may also be asked to perform other duties or tasks in addition to those listed above and will be required to have completed required training associated with the other duties or tasks. Systems you need to know: CTUIT, Dropbox, Google Drive, Focus POS, AlphaStaff, TripleSeat, Excel, Word, InDesign The company reserves the right to revise and change job duties as the need arises. I have read and understand the requirements of this position and agree with this position and agree that I am able to perform or meet these duties and responsibilities. This job description does not constitute a written or implied contract of employment. Physical Requirements: Standing - Constant Walking - Constant Sitting - Frequent Climbing - OCCASIONAL Crawling - N/A Kneeling - FREQUENT OCCASIONAL Bending - OCCASIONAL FREQUENT Reaching above Shoulder - CONSTANT FREQUENT Lifting: 10 lbs. - CONSTANT 11 - 20 lbs. - CONSTANT 21 - 50 lbs. - FREQUENT 50 - 100 lbs. - OCCASIONAL FREQUENT Carrying: 10 lbs. - CONSTANT 11 - 20 lbs. - CONSTANT FREQUENT 21 - 50 lbs. - OCCASIONAL FREQUENT 51 - 100 lbs. - OCCASIONAL Pushing - CONSTANT Pulling - CONSTANT Manual Dexterity - CONSTANT Bi-Manual Dexterity - CONSTANT Fine Motor Skills - CONSTANT Gross Motor - CONSTANT Eye/Hand Coordination - CONSTANT Near Vision - CONSTANT Far Vision - CONSTANT Color Recognition - CONSTANT Hearing - CONSTANT Other - ENVIRONMENTAL FACTORS Working Outside YES Working Inside YES Working alone YES Working closely with others YES Excessive cold/heat YES Excessive humidity/dampness YES Noise/Vibrations YES Working above ground YES Working below ground NO Working with chemicals/solvents/detergents/cleaners YES Working on uneven surfaces NO Operating moving equipment or vehicles NO Working around machinery or moving equipment YES Climbing on scaffolds or ladders YES Working under hazardous conditions NO Salary Description $23-$24/hour

Job DescriptionDescription: We are seeking a motivated Sous Chef to assist in leading kitchen operations at Hangar 7 specializing in wood-fired pizzas and small plates. This role supports the Chef in daily execution, quality control, team coordination, and kitchen organization. The ideal candidate is hands-on, dependable, and passionate about delivering great food in a fast-paced, high-quality environment. Qualifications: Prior experience as a Sous Chef, Lead Cook, or Pizza Cook preferred Wood-fired pizza or live-fire cooking experience is a plus Strong understanding of dough preparation and basic fermentation techniques Knowledge of California food safety standards Current Food Handler Certification or ability to obtain Strong communication, time management, and teamwork skills Ability to work evenings, weekends, and holidays Reliable and detail oriented Compensation & Benefits: $21 hourly Tip participation if applicable Opportunities for skill development and growth Potential advancement into a Head Chef or Kitchen Manager role 401k Plan Requirements: Key Responsibilities: Support the Chef in daily kitchen operations and service execution Prepare and cook wood-fired pizzas and menu items to recipe and quality standards Operate the wood-fired oven safely and efficiently Assist with food prep, inventory management, ordering, and waste control Ensure all food handling and kitchen procedures meet California food safety requirements Maintain kitchen cleanliness, organization, and sanitation standards Help train kitchen team members on prep, cooking, and safety procedures Step into the lead role during service when the Chef is absent Support opening and closing kitchen procedures Physical Requirements: Ability to stand for extended periods Ability to lift up to 50 pounds Comfort working in warm kitchen environments