Executive chef jobs in Santa Rosa, CA - 418 jobs

WHO WE ARE: Neiman Marcus is a leading luxury retailer that provides a curated product assortment, unparalleled services, and exclusive activations for customers in Pursuit of the Extraordinary . It is known for creating the Neiman Marcus magic through exceptional customer experiences including the Neiman Marcus Awards, Fantasy Gifts, seasonal campaigns, and “Retail-tainment” initiatives. Neiman Marcus has a rich history as a brand builder, bringing together the world's top luxury designers and customers to foster a dedicated following for generations. It serves customers across its 36 stores, digital channels, and through remote selling. It is part of Saks Global's portfolio of world-class luxury retailers and real estate assets. YOU WILL BE: At Neiman Marcus, we are committed to delivering a best-in-class luxury experience through exceptional service, curated product, and personalized relationships. We are seeking an Executive Chef- Rotunda at Neiman Marcus San Francisco who will oversee all aspects of Restaurant operations and guide the team to financial success within the Rotunda Neiman Marcus San Francisco. With a vision of overall excellence, you will ensure all guests have a luxury Restaurant experience. This is full-time, on-site position and will report to the Store Director of Operations. WHAT YOU WILL DO: Monitor and document daily food inventories to minimize food waste, yielding resources to work towards proper food costs Maintain all Health and Sanitation standards as directed by Neiman Marcus, local and federal Health Departments, and third-party sanitation auditors Upkeeps current recipe book daily detailing specials, soups, and daily menu items Work with front-of-house staff to complete orders and any guest requests Create all daily specials and soups by instructing designated kitchen stations on roles Work with supervisor to order food and supplies according to the Corporate Purchasing Contracts Communicate daily with the restaurant management team regarding scheduling, profit and loss reports, upcoming events, and any employee-related concerns Provide relevant updates in daily restaurant staff meetings Partner with People Services on coaching and counseling on topics relevant to Associates (e.g., training, payroll, and benefits) Keep menus current by maintaining personal knowledge (e.g., reading cookbooks, magazines, and food journals) Oversee menu pricing, maintaining set percentages Associate Development Provide feedback, conflict resolution, and disciplinary action for Associates WHAT YOU WILL BRING: 4-6 years of relevant experience Culinary degree recommended Has a track record in achieving business results History of leading and motivating teams Basic financial acumen Knowledge of order of service and proper placement of table settings (e.g., china, glass, flatware), food, and beverage as indicated by the kitchen ticket and the guidebook Role requires standing, bending, climbing stairs, and lifting and carrying 35 pounds Associates must be be able to work evenings, weekends, and holidays YOUR LIFE AND CAREER AT NEIMAN MARCUS: Opportunity to work in a dynamic fast paced environment at a company experiencing growth and transformation Exposure to rewarding career advancement opportunities across the largest multi-brand luxury retailer from retail to distribution, to digital or corporate Comprehensive benefits package for all eligible full-time employees (including medical, vision and dental) An amazing employee discount SALARY AND OTHER BENEFITS: The [starting salary/hourly rate] for this position is between [$135,000- $145,000annually]. Factors which may affect starting pay within this range may include market, experience and other qualifications of the successful candidate. [This position is also eligible for [bonus] [long-term incentive compensation awards].] Benefits: We offer the following benefits for this position, subject to applicable eligibility requirements: medical insurance, dental insurance, vision insurance, 401(k) retirement plan, basic life insurance, supplemental life insurance, disability insurance, and a variety of additional voluntary benefits (such as critical illness, hospital and accident insurance). Thank you for your interest with Saks Global. We look forward to reviewing your application. Saks Global is an equal employment opportunity employer and is committed to providing reasonable accommodations to applicants with disabilities.

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

At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Here are some of the sizzling benefits of working for us: Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course. Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow. Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day. Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. *This position is eligible for tips!* Position Summary: Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana's service and cooking procedures: Greets and welcomes guests within 15 minutes of their teppan order(s). Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous. Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries. Responds promptly and courteously to guest requests Asks guests for cooking preference, as applicable, and follows guest instructions. Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers). Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors. Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD). Is knowledgeable about and complies with the Company's standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures. Prepares foods in accordance with the Company's portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods. Adheres to the Company's guidelines on proper food presentation and garnishes for all dishes. Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling. Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room. Adheres to Company guidelines on alcoholic beverage service. Presents a clean and neat appearance and uses a courteous manner with all guests. Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs. Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests. Performs other duties as assigned by a supervisor. Education/Experience: Must have a High School diploma or GED. Must be able to successfully pass Benihana chef training program Previous experience as chef or cook highly desirable

We're the producers, creators and marketers of beer, wine and spirits brands that people love. At Constellation Brands, we're driven to push boundaries and think beyond today to deliver products and experiences that resonate now, tomorrow and well into the future. Because of this approach, we're the fastest-growing large CPG company in the U.S. at retail, with operations in the U.S., Mexico, New Zealand and Italy. Our premium portfolio of iconic brands like Corona Extra, Modelo Especial, Kim Crawford, Robert Mondavi, The Prisoner, High West Whiskey, and more drive industry-leading growth for us today. But we're just getting started. Our ability to stay on the forefront of consumer trends has fueled our success since our founding in 1945 and will guide us in creating the next generation of products and experiences Worth Reaching For. Position Summary The Junior Sous Chef is an integral, hands-on member of the kitchen leadership team, responsible for supporting the Executive Sous Chef and Executive Chef in the day-to-day operations of the kitchen. This role is ideal for a culinary professional with ambition, creativity, and emerging leadership skills, seeking to further develop their expertise in a high-quality, dynamic culinary environment particularly one with a strong focus on hospitality and the wine industry. The Junior Sous Chef plays a key role in maintaining the highest standards of food preparation, presentation, safety, and guest satisfaction, while actively contributing to menu innovation and operational excellence. Experience with wine and food pairing is highly valued in this position, as the Junior Sous Chef is expected to craft dishes that harmonize with curated wine selections, enhancing the overall guest experience. Prior exposure to hospitality or wine industry environments is a strong asset, as this role requires an understanding of elevated guest service, collaboration with front-of-house and wine education teams, and the ability to contribute to a seamless, memorable dining experience for every guest. Key Responsibilities The Junior Sous Chef assists with all aspects of food preparation and plating, ensuring that every dish leaving the kitchen meets Robert Mondavi Winery's standard for quality, consistency, and presentation. This includes following recipes, portioning guidelines, and plating specifications, as well as performing quality control checks throughout service. The Junior Sous Chef is expected to bring creativity and attention to detail to every task, whether preparing classic dishes or contributing innovative ideas to new menu items. Operationally, the Junior Sous Chef helps manage inventory and stock rotation, works with the Sous Chef and Head Chef on ordering and sourcing of ingredients, and ensures that all supplies are efficiently organized and maintained. The Junior Sous Chef is a champion of food safety and sanitation, upholding strict hygiene protocols and monitoring kitchen cleanliness to comply with all local and internal regulations. This role also involves direct leadership responsibilities, such as training and mentoring junior kitchen staff, fostering a collaborative and positive kitchen culture, and stepping into a supervisory role in the absence of the Sous Chef. The Junior Sous Chef actively supports efficient workflow and communication between stations, helping to coordinate service during busy periods and ensuring that dishes are delivered in a timely manner. Additionally, the Junior Sous Chef is encouraged to contribute to menu planning and development by providing feedback, sharing creative ideas, and helping to test and refine new recipes. The role requires adaptability, strong organizational skills, and a willingness to learn from senior chefs while embracing opportunities for professional growth. Operational and Fiscal Adherence One of the key responsibilities of the Pastry Chef is to uphold rigorous operational standards and demonstrate strict fiscal discipline within the culinary department. By carefully managing food and ingredient costs to meet cost of goods (COGS) targets, the Junior Sous Chef directly supports the financial goals of the entire culinary operation. This involves consistently monitoring inventory levels, minimizing waste, and making strategic purchasing decisions that maximize profitability without compromising on quality. Adhering to all standard operating procedures (SOPs) from production schedules and portion control to sanitation and storage practices is essential for maintaining efficiency and consistency. Accurate record-keeping and compliance with health, safety, and financial regulations further strengthen the department's performance. Ultimately, through effective operational and fiscal management, the Junior Sous Chef plays a vital role in the ongoing success and sustainability of the business. Qualifications & Skills Culinary degree or certification and current ServSafe certification required. Proven experience in hospitality, event coordination, or guest services; wine industry experience is strongly preferred. WSET Level 2 certification preferred (or equivalent wine education). Strong organizational and communication skills, with a collaborative and proactive approach to working with both internal and external teams. Demonstrated financial acumen, including knowledge of budgeting, cost control, and the ability to interpret key performance indicators (KPIs). Flexibility to work varied hours, including weekends and evenings, to support guest programming and business needs. Strong attention to detail, a passion for delivering outstanding guest experiences, and a commitment to upholding the brand standards of Robert Mondavi Winery. Preferred Qualifications Culinary degree, or equivalent work experience. Minimum 3 years' experience in a professional pastry or bakery kitchen; at least 4 years in hospitality, culinary arts, guest services, or wine education is strongly preferred. Prior experience in a fine dining environment or the wine industry is a plus. Proven expertise in both classic and contemporary pastry techniques, with strong creative and artistic abilities in dessert design and presentation. Strong understanding of wine and food pairing principles; ability to design and present desserts that complement a curated wine list and enhance the overall guest experience. Demonstrated ability to develop innovative dessert menus and modern plating styles, bringing artistic flair and originality to all offerings. Excellent time-management and organizational skills, with the ability to multitask and work efficiently under pressure in a fast-paced, high-touch hospitality setting. Familiarity with inventory management, food costing, and budgeting; commitment to achieving financial goals and adhering to standard operating procedures (SOPs). Strong verbal and written communication skills; experience training, mentoring, and supervising junior staff; ability to foster a culture of continuous learning, creativity, and excellence. Demonstrated passion for delivering outstanding guest experiences; adaptable and responsive to the needs and preferences of diverse audiences, including trade partners, VIPs, and wine club members. Proficiency in Microsoft Office Suite; experience with inventory management systems, reservation platforms (such as Tock or TripleSeat), and POS systems is a plus. Collaborative, positive, and proactive approach to working with colleagues, hospitality, and culinary teams, as well as leadership. Commitment to ongoing professional development; stays current with industry trends, culinary techniques, wine education, and food safety standards. Minimum Qualifications High school diploma or equivalent; bachelor's degree in culinary arts, hospitality, wine studies, or a related field preferred. Must be able to lift up to 40 lbs and stand or walk for extended periods. Flexible schedule, including availability on weekends, holidays, and evenings as required. Valid U.S. Passport; ability to travel up to 10% for training or events. Physical Requirements/Other Able to lift 40lbs on occasion. Work in a normal office environment. Sit at a workstation for up to 2-hour intervals. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must be flexible in work style, location, and schedule: travel up to 30%, the wine industry is a hospitality-oriented industry, so availability to work weekends and evenings on occasion as required. Must have valid U.S. Passport. Location Oakville, California Additional Locations Job Type Full time Job Area Hospitality & Retail The salary range for this role is: $23.77 - $36.41 This is the lowest to highest salary we in good faith believe we would pay for this role at the time of this posting. Our compensation is based on cost of labor. For remote locations or positions open to multiple locations, the pay range may reflect several US geographic markets, including the lowest geographic market minimum to the highest geographic market maximum. We may ultimately pay more or less than the posted range, and the range may be modified in the future . click apply for full job details

, 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.

Job Description Executive Chef - Plant-Forward Seasonal Luxury Cuisine Location: Hudson Valley, New York State - Relocation assistance available for out-of-state or out-of-area candidates 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.

"Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit ************************** Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" What is in it for you: Employee discounts on hotel rooms, dining, and spa experiences at Accor and Fairmont properties worldwide Flexible and competitive healthcare benefit plans designed to meet the unique needs of you and your family, starting the first of the month following 30 days of employment 401(k) plan with a 100% match on the first 4% of employee contributions, plus eligibility to participate in the hotel's Executive Deferred Compensation Plan, potentially bringing the total employer match up to 5% Eligible to participate in Accor's Senior Leadership Incentive Program Learning programs to promote growth and development unlocking your full potential Opportunity to develop your talent and grow within your property and across the world Ability to make a difference through our Corporate Social Responsibility activities Job Description Executive Sous Chef Ready for a sizzling career move? As our Executive Sous Chef, you will play a pivotal role in overseeing the daily culinary operations across our restaurant and event kitchens. You will lead and inspire a team of talented culinary professionals, ensuring exceptional food quality, presentation, and guest satisfaction to create special memories that keep our guests coming back for more. Duties & Responsibilities include: · Assist in overseeing day-to-day operations of all culinary and stewarding functions, including Banquet operations, ensuring seamless coordination across all kitchens · Serve as the primary leader of the Banquet Culinary team, delivering exceptional and flawlessly executed events · Ensure consistency and excellence in the preparation and presentation of all dishes in accordance with property recipes, standards, and brand guidelines · Strategize and collaborate with the team to develop innovative menu offerings, banquet displays, and seasonal concepts, actively contributing ideas and recommendations · Foster a supportive work environment focused on training, development and excellence · Assist with administrative duties including scheduling, payroll, recruitment, and performance evaluations · Maintain forecasted monthly food costs and ensure effective cost controls are in place · Partner closely with Front of House teams - including Restaurants, Banquets, Conference Services, and Catering Sales - to ensure flawless service execution and cohesive guest experiences · Enhance service delivery by training colleagues on menu knowledge and storytelling · Engage with guests and respond to feedback in a warm and professional manner, ensuring memorable and personalized dining experiences · Collaborate with Sales & Marketing to promote the hotel's culinary offerings through media, events, and social platforms · Communicate clearly and consistently with all departments, encouraging guest feedback and using insights to drive improvements · Work closely with the Purchasing Manager to ensure product inventories are maintained · Source high-quality local ingredients and build strong relationships with suppliers to ensure freshness and sustainability · Balance operational, administrative and colleague related responsibilities by focusing on guest satisfaction, employee engagement and financial results · Assist in overall management responsibilities as needed · Follow all health and safety policies, ensuring compliance with the company and local health department standards · Follow department policies, procedures and service standards · Other duties as assigned Qualifications Experience & Skills include: · Minimum 3+ years of progressive culinary experience in upscale dining, hotel, or resort environments · Culinary degree or equivalent professional training required · Previous experience leading in a union environment preferred · Ability to lead by example, believe in a strong team culture and drive high performance · Proven track record in menu development, kitchen operations, cost control, and inventory management · Strong knowledge of food trends, culinary techniques, and food safety compliance · Ability to thrive in a high-volume, fast-paced environment · Excellent organizational, communication, and problem-solving skills. · Service-focused personality with passion for culinary excellence · Ability to communicate in English and Spanish an asset · Flexibility to work varied schedules, including evenings, weekends and holidays Salary range $92,500 to $97,500 Additional Information Fairmont Sonoma Mission Inn & Spa, an elegant Spanish mission-style Inn, boasts exceptional accommodation in the heart of Wine Country. As one big team, community of service professionals, we come together and work with a common purpose to welcome, connect and serve others. Visa Requirements: Applicants must be able to provide proof that they are legally able to work in the United States. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Fairmont Sonoma Mission Inn & Spa is an Equal Opportunity Employer EOE/M/F/V/D.Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

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. 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 $85,000-$90,000. 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: Lucky Strike Entertainment Benefits

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!

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.

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.

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?

Job Description Pay Grade: 14 Salary: $85,000 - $87,000 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: Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements Motivates, trains, develops and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors 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 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 Mastery of a wide variety of kitchen positions and stations Ability to think on their feet, as well as create, produce, and serve on the fly Knowledge of food cost and how it pertains to a kitchen, product and quality identification Excellent interpersonal, customer service, and oral/written communication skills Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification Demonstrated understanding of current culinary market/trends and creative food presentation preferred Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ************************************************************************************ Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1491752 CCL Hospitality Group Caitlin Pham [[req_classification]]

This is a four day a week schedule with another full time Chef on staff. You split the events, the travel, and the day-to-day schedule. Discerning UHNW clients are looking for a talented well-mannered Chef for lunch and dinner and some entertaining. Must have previous Private Chef 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