Executive Chef jobs in Simi Valley, CA

The Executive Sous Chef is responsible for directing and over-seeing the entire food service operations, throughout the property both Restaurants and Banquets. Provide the optimal service possible while operating within predetermined budgetary guidelines and/or limitations. This position is responsible for providing overall leadership in the creative development and quality assurance in culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus and on-going quality assurance processes and systems. The Executive Sous Chef will promote and facilitate an interactive leadership role for the established culinary departments. The Executive Sous Chef will focus on supervising and supporting the day to day activities in all kitchens by delegating authority, assigning and prioritizing activities and monitoring operating standards. The Executive Sous Chef will be effectively engaged in the communities; successfully promoting the restaurants and other F&B offerings. Responsibilities Provides visionary leadership and management of the culinary research and development process from product creation through implementation. Devise innovative product offerings for a variety of venues including main dining rooms, buffets room service, specialty restaurants, banquets, catering and themed/special events. Formulates and implements procedural guidelines, SOP's, policies and standards pertaining to the overall food and beverage operations. Included in this are menu design, product specifications, cleanliness and sanitation, grooming and food, labor and operating expenses' cost controls. Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts. Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes. Collaborates with Purchasing in identifying and sourcing required products. Develops standards, processes and tools to assist in delivering consistent culinary products at both properties. Guides and supports culinary team in the implementation and adherence of company standards, processes & systems. Monitors guests, partners and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction. In partnership with the Food & Beverage management; develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys. Collaborates with operational leaders in the on-going execution of the company's culinary operations. Ensures the accurate maintenance of the menu and recipe database. Provides on-going support and leadership in companies efforts to remain above and beyond compliance with all compliance related standards and procedures. Directly responsible for the financial performance of related departments including food and beverage. Collaborates with the Director of Food and Beverage operations and property Operations in the management of the resort maintenance budget. Act as a liaison between the community and the operation. Performs related duties as required. Additional Duties & Responsibilities: Develop Culinary staff, mentor cooks of every level, Sous Chefs, Chef de Cuisines coach and train, hold quarterly trainings on fundamentals of technique, quality standards, uniform standards and grooming, overall well being and professional behavior in all aspects of kitchens. Concentrate development plan for Sous Chefs. Develop a Seminar to train them in better understanding their role and leadership path. Continue to work closely with Sales and Marketing driving new initiatives for all Food and Beverage outlets. Run all off site special events organize, structure, and follow through as well as having direct contact with the clients in representation of the resort. More activation online and video spots for greater audience capture and engagement. Assist in development initiatives for the Purchasing and receiving further continuing to stream line and find efficient cost savings and assisting with high business level structures and building action plans. Assisting with Staff recruitment, continuing the path of working closely with top Culinary Schools across the country. Working in further detail with local Culinary programs doing lectures and Food demonstrations. Development of updating and revisiting all Culinary SOP'S to continue to strive for a safer and more structured working environment. Mentor and continue to expose our Culinary Staff to the importance and participation in the Terranea Gardens project as well as exposing staff to local farmers markets as well as area farms. Scheduling time to assist in the gardens. Proactive knowledge and comprehensive understanding of Forbes standards ensuring Forbes standards are growing and developing throughout the Culinary department. Creating and updating the private seasonal event experiences in collaboration with Executive Chef. Training team to better understand the product we serve and the our connection to the story. Provide constant teamwork, structure and support for all restaurants. Assisting with menus, research and development, and providing expertise in new trends that can provide sustainability to our market. Work closely with banquet department in the pursuit of continuing to drive the business and reduce labor and food costs through recipe revisions, research and development to continue the path of saving as well as continuing to stay modern in our culinary trends. Developing a path of training that can enable exposure to Executive Chef daily duties. Conduct quarterly audits and trainings to ensure all management and staff have proper safety and sanitation food handler cards and manager certifications per CA law. Continued development of the Culinary leadership team with regard to Culinary trends to stay innovative, local and seasonal as well as inspired in driving the Culinary program throughout resort. Further develop the Terranea Culinary Enhancement Program with Chef of Culinary Experience and Developmental Education. Qualifications 3-5 years Prior experience as an Executive Sous Chef, Chef de Cuisine, Banquets, at a luxury resort/ high end resort or equivalent to. Excellent verbal & written communication skills Possess strength in training and team building programs. Ability to multi-task and oversee multiple property Culinary departments. Must have 4 or 5 star background, knowledge and ability to implement such standards. Must have experience in the process of creating and implementing successful new concepts. Must have proven leadership skills, teambuilding and developing star performers. Must have knowledge of health department rules and regulations, liquor laws and regulations. Capable of analyzing business levels and scheduling appropriately. Must be proficient in Microsoft applications (Excel/Word/Outlook). Must be able to speak, hear, understand, read, and write the English language. Must have a strong customer service aptitude. Must have excellent verbal and written communication skills. Must possess well developed leadership skills. Ability to implement and uphold service standards. Ability to lead and direct performance of all F&B associates. Effectively motivate associates and to maintain cohesive teams. Ability to prioritize and organize work assignments. Ability to interact with all associates and guests of both properties. Ability to work well in stressful, high-pressure situations. Be able to work with and understand financial information, data and basic arithmetic functions. Compensation: Base Pay Start Rate: $120,000 - $140,000/Yr We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, and disability benefits, as well as participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement and an employee assistance program. We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match! #Terranea

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef oversees the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the General Manager. The Executive Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work on a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role will pay an annual salary of $95,000-$115,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until September 19, 2025. About the Venue The University of Southern California (USC) Athletics encompasses a wide range of sports programs and facilities owned and operated by the University of Southern California. The facilities host various events including sporting events, concerts, and other special events. Responsibilities * Ensure budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control for all Pubic Food Events. * Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees. * Ensures that the purchasing and preparation of all food products meet OVG' standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. * Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. * Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. * Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. * Assists with the delivery and set-up of catered services and food service areas as needed. * Training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. * Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of Public Foods kitchen staff. Promote support and communication with the entire staff. Positively interacts with front of house staff. Rapidly solves problems. * Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. * Promotes teamwork among staff through effective communication, follow-through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Qualifications * Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. * Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and surveyors in a variety of work situations. Must have active listening and effective communication skills. * Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. * Ability to positively distribute responsibility to others to meet objectives and achieve desired results. * Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. * Ability to be detail-oriented, multi-task and effectively prioritized in a continuously changing environment. * Ability to be self-directed while working in a team-oriented environment. * Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. * Minimum of 2-3 years kitchen management experience in a full-service restaurant or events venue. * Demonstrated and verifiable track record of meeting projected costs. * Professional appearance and presentation required. * Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. * Maintains a current Food Handler's card and alcohol service permit if required by state or local government. * Working knowledge of employee scheduling in a hospitality environment. * Ability to obtain and maintain certification in a nationally recognized sanitation program. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job Details BHFC Capital (Headquarters) - Los Angeles, CA Full Time $95000.00 - $100000.00 Salary Restaurant - Food ServiceDescription Bottega Louie Restaurant & Patisserie debuted in DTLA in 2009 and has since gained a legendary reputation as a world class patisserie and luxury Italian restaurant. Our greatest asset, and the largest contributing factor to our success, is our people. It is our responsibility to provide the opportunity for each employee to pursue professional progress and satisfaction in their work. Satisfying our vast array of guests, depends on the united efforts of many. As an Executive Chef, you are essential to the success of the company. As our organization expands, we are looking for Executive Chefs with the following qualifications: A positive attitude and the ability to work collaboratively with a team of managers while leading a staff of 175+ employees A genuine passion for providing the highest level of hospitality to all of our guests while maintaining a standard of excellence The availability to work 10 - 12 hours per day, including late nights, weekends, and holidays. The Executive Chef will be required to work a varied schedule and be on-call Three years' experience in a similar position, in a high-volume restaurant is a plus. Comfortable with leading an operation with revenues in excess of $10mm annually, luxury brand or Hospitality Company Job Responsibilities include but are not limited to: Train and coach kitchen staff to focus on recipe adherence Addressing poor performance and correcting bad habits Teaching proper cooking techniques and guaranteeing all guests receive food product made per the Bottega Louie recipes specifications Overseeing all facets of the kitchen Manage kitchen labor, overtime and payroll processes Maintain pars to ensure we never run out of product, but also minimizing waste since we are a scratch made kitchen All kitchen equipment is well maintained and kitchen cleanliness and sanitation protocols are in place and being followed each and every shift Comfortable analyzing financial data, building budgets and developing long term strategies focused on increasing efficiencies and profits Collaborate closely with the General Manager to achieve financial success and to drive a standard of excellence Maintain professional appearance and grooming standards for yourself and monitor/coach on these standards for all staff Develop strong systems and standards in the kitchen to ensure each dish is properly executed for each guest Work to fine-tune recipe specs and ensure we are operating as efficiently as possible Flexibility to create new dishes to present to ownership to appear on future menus Create a positive work environment for our employees through friendly, caring, and professional communication. Making sure to pass down a culture of excellence Bottega Louie offers competitive compensation, dining discounts, Health, Dental, + Vision, Paid Time Off and immense growth potential! We strongly believe in a positive work environment committed to the care, growth, and development of our employees. Bottega Louie uses E-Verify on all applications received.

Executive Sous Chef at Braemar Country Club | Premier Golf & Tennis | Tarzana, CA Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: * Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. * Elevate the culinary experience by focusing on food quality and upholding presentation standards. * Manage financial cost controls and culinary operations. * Stay current with market trends and sourcing of the best available seasonal products. * Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. * Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: * Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. * Degree in Culinary Arts or equivalent experience. * Food & Safety certifications. * Effective leadership, communication, and training skills. * Knowledge of special diets (preferred). * Proficient with POS, Microsoft Office products, and social media. * Experience with private events, banquets, and a la carte. Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

The Executive Chef will be responsible for all food planning, preparation, production, and control for all food outlets and banquet facilities, to meet Hilton's standards of quality. KEY RESPONSIBILITIES Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs. Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team. Monitor team performance, product quality and production flow; foster continuous improvement where necessary. Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the VP of F&B regarding any new selections and changes. Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. Special projects and assignments for continuous improvement. Assist VP of F&B in estimating annual food budget. Monitor outlets during peak periods to oversee production flow and presentation. Maintain vacation schedule for proper staffing. Report any equipment in need of repair or replacement to Property Operations. Perform other duties as requested, such as VIP parties and staff meetings. PHYSICAL REQUIREMENTS : Frequency Key: Rare - up to 1 hour, Occasional - 1-3 hours, Frequent - 3-6 hours, Constant - 6+ hours per day Sitting: Frequent ; Walking, climbing stairs: Constant ; Crouching/Bending/Stooping: Occasional ; Reaching: Occasional ; Grasping: Occasional ; Pushing/Pulling: Occasional ; Near Vision: Constant ; Far Vision: Frequent ; Hearing: Constant ; Talking: Constant ; Smell: Constant ; Lifting/Carrying(up to 50lbs): Frequent SAFETY REQUIREMENT : Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY : The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts. Extensive knowledge of menu development, insight into marketing, cost and wage control. Extensive knowledge of food products, standard recipes, and proper preparation. Ability to analyze, forecast, and make judgments to ensure proper payroll and production control. Ability to read, write, speak English to comprehend and communicate job functions. Ability to safely operate complex food preparation machinery. • Ability to work in confined spaces Ability to supervise a large staff and accomplish goals on a timely basis. Ability to work in an environment with extreme temperature ranges(hot and cold). Effectively conduct meetings, menu briefings, and maintain communication lines between team members and management personnel. Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time. Ability to effectively deal with external and internal customers , some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these customers to resolve conflicts. Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation. Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. QUALIFICATION STANDARDS : EDUCATION : Four year college degree in related field preferred. Culinary Degree preferred. EXPERIENCE : At least eight years in a related field preferred. Minimum of four years in culinary management preferably in a similarly sized hotel. LICENSES OR CERTIFICATES : Must be able to obtain state health department certificate for food safety, sanitation. CPR/First Aid certification required. GROOMING/UNIFORMS : All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER : Additional language ability is strongly preferred. STANDARD SPECIFICATIONS : Standing, bending, stooping, and lifting weights up to and including lbs. may be required. The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times. Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor and upper management. The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

About Butler Hospitality Butler Hospitality is a Hospitality Tech Company that serves the world's best hotel operators (Hersha, Real Hospitality, Crescent, M&R) to increase the efficiency of their food and beverage operations. Butler Hospitality takes over restaurants inside of full-service hotels and transforms their kitchens into delivery hubs that provide virtual room service and catering to nearby limited- and select-service hotels. About The Role: Butler Hospitality is looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service. To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed. Responsibilities: Oversee day-to-day BOH operations in Los Angeles Learn and teach Butler's ordering and inventory systems Supervise production staff within the kitchens Open new restaurants and build teams of 40-50 members Monitor P&L, COGS to hit targets, approximately 5-7 million per year Maintain kitchen SOPs for a clean & efficient workplace Comply with all food safety and sanitation guidelines Learn Butler's Prime menu items and train staff according to the recipes Qualifications: At least ten years of experience in the culinary, food & beverage industry with at least five years of those years in a leadership capacity At least five years of banquet experience Advanced knife handling skills ServSafe Certified Be used to a fine dining, fast-paced environment. English speaking, Spanish a plus. Competences: Customer Service Interpersonal Skills Ethics Good Judgment Dependability WHY BUTLER HOSPITALITY? Great pay and benefits Comprehensive Insurance 401k Bonus Structure PTO Development and training program Proof of vaccination will be required upon job offer The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or physical requirements. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job

Returning UsersLog Back In Sodexo has an exciting opportunity for a Executive Chef to support our client in Bellevue, Washington. As the Executive Chef you'll be at the forefront of culinary excellence, curating upscale hospitality experiences that delight our discerning clientele. This is a hands-on, role that will focus on supporting our growing the culinary program with our client. We seek a strong culinary leader with a proven commitment to innovation, teamwork, and collaboration to help us achieve our vision. What You'll Do * Ensure all food always looks and tastes great and is visually appetizing when served * Are strong all-round culinary ability and strong craft skills in all areas of professional cookery, including main courses; salads; sauce work; and pastry and baking * Have a strong knowledge of food and able to cook using multiple styles of cuisine * Recognizing and reacting to contemporary trends * Use of correct food terminology and cooking methods * Constantly looking for new recipes and new ideas and initiatives that will improve both the quality of food and service as a whole * Play a key role and enthusiastically mentor's culinary personnel What We Offer Compensation 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 Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * A positive "can do" attitude - commitment to our customers, clients and colleagues * Absolute pride in the quality of our food, service and presentation * A keen but respectful sense of humor, having fun at work 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. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

About Us: Castaway, Burbank is an award-winning restaurant and special event space renowned for its sweeping views of Los Angeles and its commitment to delivering a unique dining experience where everyone feels like a star, and every seat is magic. Within Castaway, guests can discover The Green Room, an exclusive speakeasy-style cocktail lounge offering a seductive atmosphere with cinematic-themed cocktails and elevated food. The Green Room provides an immersive, intimate experience, perfect for those seeking an unforgettable night out. Castaway has been featured in the prestigious "Top 100 Independents" list by Restaurant Magazine, generating an impressive $27MM in sales volume, and named Best Steakhouse, Scenic Views, and Most Booked by OpenTable in 2024. Our exceptional, seasonally inspired menu tells a story with every bite, featuring premium steaks & chops, an exquisite raw bar, bold shareable options, and more. We pride ourselves on our show-stopping service, and we're always searching for talented professionals to take our hospitality to new heights. Position Summary: Are you a visionary culinary leader ready to helm the kitchen of one of Burbank's most iconic dining destinations? Castaway is searching for an exceptional Executive Chef to inspire our team, craft unforgettable dining experiences, and elevate our reputation for innovative, upscale cuisine. As the Executive Chef at Castaway, you'll play a pivotal role in shaping the culinary direction of our establishment. You will be instrumental in elevating our culinary offerings, maintaining financial and operational excellence, and delivering unforgettable dining experiences. Competitive Benefits: Industry-leading compensation plus bonus program Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Paid vacation starting at 2 weeks per year Paid/Floating holidays for 5 major holidays 24 hours paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions Responsibilities: Lead all culinary operations in the restaurant and private events (banquets), ensuring the highest standards of food quality, presentation, and innovation. Develop and execute seasonal menus that showcase creativity and culinary excellence. Lead, mentor, and inspire a team of talented chefs and kitchen staff to consistently deliver exceptional food quality and service. Manage food costing, inventory control, and budgeting to ensure financial targets are met. Collaborate with the events team to create custom menus and cater to the specific needs of private events and banquets. Maintain high standards of cleanliness, sanitation, and food safety in accordance with industry regulations. Foster a positive and collaborative work environment where teamwork and professional growth are encouraged. Qualifications: Proven experience (minimum 2 years) as an Executive Chef in an upscale, high-volume restaurant and/or catering/event establishment with a minimum of 15MM in annual revenue. 5+ years' minimum progressive experience in a BOH leadership/management role in a high-volume restaurant and event center environment Strong culinary skills with a passion for creating innovative and flavorful dishes. Extensive experience in managing and executing private events, banquets, and catering operations. Manage food costs, inventory, and kitchen budgets to achieve financial goals. Excellent leadership, communication, and organizational skills. Ability to thrive in a fast-paced environment and adapt to changing priorities. Knowledge of food safety standards and best practices. Culinary degree preferred. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check. All job offers are contingent upon successfully passing a background check.

ASM Global, the leader in privately managed public assembly facilities has an excellent and immediate opening for a Executive Sous Chef at the Long Beach Convention Center. The Sous Chef is responsible for supervising and coordinating all activities of hot kitchen including scheduling of employees. ESSENTIAL DUTIES AND RESPONSIBILITIES Work with Executive chef on special menus. Conduct on-site menu tasting Estimates food consumption, oversee all purchasing and supplies needed for the operation of the kitchen. Insure that F.I.F.O. is incorporated into all facets of the operation. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Familiarizes newly hired Cooks with practices of kitchen and oversee training Establishes and enforces nutrition and sanitation standards for food and beverage. SUPERVISORY RESPONSIBILITIES Is responsible for the overall direction, coordination of daily operations in the Kitchen Department 1-50 employees. Participates in all COD Lines and oversees contracted banquets. In force the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and discipline employees; addressing complaints and resolving problems. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND EXPERIENCE One-year certificate from college or technical school and four years related experience and/or training; or equivalent combination of education and experience. SKILLS AND ABILITIES Excellent organizational and planning skills Strong customer service orientation Excellent communication and interpersonal skills COMPUTER SKILLS To perform this job successfully, an individual should have knowledge of Spreadsheet software and Word Processing software. OTHER QUALIFICATIONS This position will work with limited supervision and will require the ability to interact with all levels of staff including management. Requires ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours. Current certification in food handling and safety sanitation (Serv-Safe or similar) is required. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk. The employee must regularly lift and/or move up to 25 pounds. TO APPLY: ASM Global, the leader in privately managed public assembly facilities has an excellent and immediate opening for a Sous Chef at the Long Beach Convention Center. The Sous Chef is responsible for supervising and coordinating all activities of hot kitchen including scheduling of employees. SMG is an Equal Opportunity employer, and encourages woman, minorities, individuals with disabilities, and protected veterans to apply. VEVRRA Federal Contractor.

A Boutique Talent Agency For The Food And Beverage Service Industry, Hotels, Resorts, Country Clubs, Restaurants and Corporate Hospitality Groups. Need Front Of House And Back Of House Staffing? Let Us Take It Off Your Plate.™ Job Description I'm looking for an experienced Exec Sous Chef who has the proven ability to be a strong team leader, understands the financial elements of the business & is a true team player. Ideal candaites must have grand openings experience & have an extensive high-volume restaurant background. Have what it takes? Let's find out. Qualifications · Must have a strong passion for culinary excellence & must take pride in working with quality ingredients. · Must have an in-depth knowledge of Italian cuisine, scartch cooking & fine-dining/gourmet cuisine. · Must be energetic, entrepreneurial, but have the ability to stick to corporate procedures. · Must have full service & high-volume restaurant experience. · Must be self-motivated & exhibit an aptitude for leading, coaching & driving excellence. · Responsible for coaching & motivating kitchen staff to develop their skills in delegation & goal setting of more complex tasks. · Must be extremely knowledgeable of overall & specific product costs. · Assume ultimate responsibility for kitchen maintenance, inventory & ordering of small wares, food & equipment. · Maintain systems & organization for specials & core menu recipe documentation, costing of individual menu items, vendor statements & accuracy of our accounts & invoice logs. Additional Information Benefits: • Competitive compensation • Benefits • Paid time off • Dining discount • Generous bonus potential • Discount on Apple products • Education programs. • Company socials & rewards • Bonus program • Phone coverage • Professional career development & growth opportunities

Chef de Cuisine Job Description Template We are looking for an admirable Chef de Cuisine to lead and inspire our kitchen staff in the creation of culinary masterpieces. The Chef de Cuisine will be responsible for designing the menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed. To ensure success, you should have excellent leadership skills with experience managing a team of kitchen staff in a high-pressure environment. Top candidates are creative individuals with a passion for great food and excellent service. Chef de Cuisine Responsibilities: Ensuring that all food meets the highest quality standards and is served on time. Planning the menu and designing the plating presentation for each dish. Coordinating kitchen staff, and assisting them as required. Hiring and training staff to prepare and cook all the menu items. Stocktaking ingredients and equipment, and placing orders as needed. Enforcing best practices for safety and sanitation in the kitchen. Creating new recipes to regularly update the menu. Keeping track of new trends in the industry. Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues. Chef de Cuisine Requirements: Qualification from a culinary school. 5+ years of experience in a similar position. In-depth knowledge of food principles and best practices. Passion for creating incredible food that delights and attracts customers. Excellent communication skills and leadership qualities. Ability to thrive in a high-pressure environment. Creative, innovative thinking. Exceptional standards for cleanliness, health, and safety. Experience managing inventories and stocktaking. Available to work on-call, shifts, after hours, over weekends, and on holidays.

Chef de Cuisine Job Description Template We are looking for an admirable Chef de Cuisine to lead and inspire our kitchen staff in the creation of culinary masterpieces. The Chef de Cuisine will be responsible for designing the menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed. To ensure success, you should have excellent leadership skills with experience managing a team of kitchen staff in a high-pressure environment. Top candidates are creative individuals with a passion for great food and excellent service. Chef de Cuisine Responsibilities: * Ensuring that all food meets the highest quality standards and is served on time. * Planning the menu and designing the plating presentation for each dish. * Coordinating kitchen staff, and assisting them as required. * Hiring and training staff to prepare and cook all the menu items. * Stocktaking ingredients and equipment, and placing orders as needed. * Enforcing best practices for safety and sanitation in the kitchen. * Creating new recipes to regularly update the menu. * Keeping track of new trends in the industry. * Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues. Chef de Cuisine Requirements: * Qualification from a culinary school. * 5+ years of experience in a similar position. * In-depth knowledge of food principles and best practices. * Passion for creating incredible food that delights and attracts customers. * Excellent communication skills and leadership qualities. * Ability to thrive in a high-pressure environment. * Creative, innovative thinking. * Exceptional standards for cleanliness, health, and safety. * Experience managing inventories and stocktaking. * Available to work on-call, shifts, after hours, over weekends, and on holidays.

Our Executive Chef is held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Chef, you will be partnered with the General Manager and serve as an integral member of our leadership team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house. Once hired, you will be joining a fast moving and fast growing brand; DREAMLAND is a new concept and you will have the autonomy to build a team at the ground level. Essential Responsibilities of DREAMLAND Executive Chef: Complete opening and closing duties as assigned to set up the day for success. Creating prep lists for all kitchen crew. Support the preparation of all food items for meal period and next service. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards. Develop all kitchen crew for cross training and promotion. Lead all roll out programs to the menu, seasonal items, and recipe changes. Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures Monthly End of Period inventory (all kitchen) Interface and communicate with RCP/GM on financial responsibilities and results Ensures that all food products meet company recipe specifications for preparation and quality. Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation. Interface and communicate with RCP/GM on recipe adherence Creates and is responsible for execution of corrective action plans for kitchen. Interviews and selects new kitchen crew Conducts annual performance reviews on kitchen crew and Sous Chef Interacts with Guests - table visits, complaints, special requests Leads and is responsible for MIT training (classroom) Leads all kitchen crew meeting

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

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef will lead the culinary team in creating innovative and high-quality dining experiences that align with the museum's mission and enhance visitor engagement. This role requires a passion for culinary arts, strong leadership skills, and a commitment to sustainability and excellence in food service. The Executive Chef is charged with maximizing the productivity of the culinary staff, as well as managing the executive sous chef and sous chefs. The Executive Chef will train and manage culinary personnel and supervise/coordinate all related culinary activities; estimate food consumption and requisition or purchase food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards; plan and price menus; ensure proper equipment operation/ maintenance; and ensure proper safety and sanitation in kitchen. This role will pay an annual salary of $90,000-$104,038 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until August 22, 2025. About the Venue The Pasadena Convention Center is a campus-style meetings and events complex in Pasadena, California offering 130,000 sq. ft. of meeting space. Responsibilities Develop and execute seasonal menus for the museum's restaurants, cafes, and catering services, focusing on creativity and quality. Lead, mentor, and manage the kitchen staff to ensure a cohesive and high-performing team. Foster an environment of collaboration, learning, and innovation within the kitchen. Oversee all kitchen operations, including food preparation, presentation, and service. Maintain high standards of food safety, sanitation, and quality control in accordance with health regulations. Create special menus and culinary experiences for exhibitions, events, and educational programs. Collaborate with museum staff to align culinary offerings with the museum's themes and goals. Develop and manage the kitchen budget, controlling food costs, labor, and waste. Enhance visitor experiences through exceptional food presentations and service. Gather feedback from guests and staff to continually improve the culinary offerings. Implement sustainable practices in sourcing ingredients and managing waste. Qualifications Culinary degree or equivalent experience required. 5+ years of experience in a high-volume kitchen. Experience working in a Cultural or Educational institution preferred. Previous senior leadership managing a large staff and focus on exceptional client and customer service. Strong knowledge of current culinary trends and techniques. Proven financial acumen and experience in budgeting and cost control. Excellent organizational, communication, and interpersonal skills. Passion for food, art, and culture, with an ability to create a unique culinary experience. Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. Hours may be extended or irregular to include nights, weekends and holidays. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Executive Sous Chef at Braemar Country Club | Premier Golf & Tennis | Tarzana, CA Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. Elevate the culinary experience by focusing on food quality and upholding presentation standards. Manage financial cost controls and culinary operations. Stay current with market trends and sourcing of the best available seasonal products. Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. Degree in Culinary Arts or equivalent experience. Food & Safety certifications. Effective leadership, communication, and training skills. Knowledge of special diets (preferred). Proficient with POS, Microsoft Office products, and social media. Experience with private events, banquets, and a la carte. Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

The Executive Chef will be responsible for all food planning, preparation, production, and control for all food outlets and banquet facilities, to meet Hilton's standards of quality. KEY RESPONSIBILITIES Hire, train, supervise, schedule, and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecast needs. Listen actively and communicate clearly while interacting with customers to promote food products and directing staff activities. Analyze feedback from clients and team members, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the customer. Organize and conduct meetings with the culinary team. Monitor team performance, product quality and production flow; foster continuous improvement where necessary. Create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the VP of F&B regarding any new selections and changes. Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. Special projects and assignments for continuous improvement. Assist VP of F&B in estimating annual food budget. Monitor outlets during peak periods to oversee production flow and presentation. Maintain vacation schedule for proper staffing. Report any equipment in need of repair or replacement to Property Operations. Perform other duties as requested, such as VIP parties and staff meetings. PHYSICAL REQUIREMENTS : Frequency Key: Rare - up to 1 hour, Occasional - 1-3 hours, Frequent - 3-6 hours, Constant - 6+ hours per day Sitting: Frequent ; Walking, climbing stairs: Constant ; Crouching/Bending/Stooping: Occasional ; Reaching: Occasional ; Grasping: Occasional ; Pushing/Pulling: Occasional ; Near Vision: Constant ; Far Vision: Frequent ; Hearing: Constant ; Talking: Constant ; Smell: Constant ; Lifting/Carrying(up to 50lbs): Frequent SAFETY REQUIREMENT : Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY : The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts. Extensive knowledge of menu development, insight into marketing, cost and wage control. Extensive knowledge of food products, standard recipes, and proper preparation. Ability to analyze, forecast, and make judgments to ensure proper payroll and production control. Ability to read, write, speak English to comprehend and communicate job functions. Ability to safely operate complex food preparation machinery. • Ability to work in confined spaces Ability to supervise a large staff and accomplish goals on a timely basis. Ability to work in an environment with extreme temperature ranges(hot and cold). Effectively conduct meetings, menu briefings, and maintain communication lines between team members and management personnel. Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time. Ability to effectively deal with external and internal customers , some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these customers to resolve conflicts. Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation. Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. QUALIFICATION STANDARDS : EDUCATION : Four year college degree in related field preferred. Culinary Degree preferred. EXPERIENCE : At least eight years in a related field preferred. Minimum of four years in culinary management preferably in a similarly sized hotel. LICENSES OR CERTIFICATES : Must be able to obtain state health department certificate for food safety, sanitation. CPR/First Aid certification required. GROOMING/UNIFORMS : All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER : Additional language ability is strongly preferred. STANDARD SPECIFICATIONS : Standing, bending, stooping, and lifting weights up to and including lbs. may be required. The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times. Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor and upper management. The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

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

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Sous Chef plays a pivotal role in the culinary operations of the convention center, assisting the Executive Chef in managing kitchen staff, overseeing food preparation, and ensuring the highest standards of quality and presentation. This position is essential for delivering exceptional dining experiences for events, banquets, and catering services. The Executive Sous Chef is responsible for training, mentoring and helping to develop other culinarians, and for monitoring and organizing the flow of activity within the kitchen in a way that complements and supports the overall operation. This role will pay an annual salary of $70,000-$80,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays). This position will remain open until August 22, 2025. About the Venue The Pasadena Convention Center is a campus-style meetings and events complex in Pasadena, California offering 130,000 sq. ft. of meeting space. Responsibilities * Assist the Executive Chef in developing and executing creative and diverse menu options for various events and functions. * Supervise daily kitchen operations, including food preparation, cooking, and plating. * Train, mentor, and supervise kitchen staff, including line cooks and kitchen assistants. * Maintain high standards of food quality, presentation, and taste, ensuring consistency across all dishes. * Conduct regular inspections of food preparation and storage areas to ensure compliance with health and safety regulations. * Collaborate with the Executive Chef to create seasonal and special event menus that reflect current culinary trends and client preferences. * Oversee the execution of food service during events, ensuring timely and efficient service. * Address any issues that arise during events and make on-the-spot decisions to ensure guest satisfaction. * Monitor food costs and labor expenses to ensure adherence to budgetary guidelines. * Collaborate with the Executive Chef to analyze food costs and implement strategies for improvement. Qualifications * Culinary degree or equivalent experience preferred. * 5+ years of experience in a high-volume kitchen environment, with at least 2 years in a supervisory role. * Strong knowledge of food preparation techniques and kitchen safety standards. * Excellent leadership and communication skills. * Ability to work well under pressure and adapt to changing situations. * Proficiency in inventory management and kitchen software. * Able to work effectively and safely while subject to wet floors, temperature extremes and excessive noise; must be able to lift up to 50 pounds in weight; must be able to maneuver in an often tightly-quartered environment. * Hours may be extended or irregular to include nights, weekends and holidays. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.