Executive chef jobs in Stockton, CA - 122 jobs

ABOUT OUR COMPANY Zellah Collection is committed to delivering genuine, unscripted hospitality that resonates with each guest's unique experiences. Inspired by the ethos of 'one who knows the path,' we aim to reflect a deep understanding of our guests' unique journeys in every interaction. We focus on crafting personalized, memorable experiences that go beyond expectations and leave an enduring impression on all we serve. JOB OVERVIEW Element is a well-loved, locally rooted restaurant in historic Sutter Creek, serving both destination travelers and a strong local community. This is a rare opportunity for a creative, ownership-minded Head Chef to lead a kitchen where your voice, vision, and leadership truly matter. Sutter Creek is 1 hour southeast of Sacramento, offering a relaxed pace, a strong local community, and access to regional agriculture and wine. Element offers real influence over menus, specials, and seasonal direction, along with the chance to build systems and standards that last. You'll work closely with a collaborative ownership team that values thoughtful food, smart costing, and sustainable operationsat a pace that supports excellence without burnout. This role is ideal for a chef who wants to run a kitchen like it's their own, take pride in consistency and margins, and be part of a restaurant deeply woven into its community. KEY RESPONSIBILITIES Lead all kitchen operations, including menu development, execution, and quality control. Create seasonal, creative dishes that reflect the region and Element's approachable style Manage food costing, recipe development, portioning, and pricing to meet target margins Oversee ordering, inventory, and vendor relationships Hire, train, schedule, and lead BOH staff with professionalism and consistency Maintain health department compliance, cleanliness, and food safety standards Collaborate with ownership on the evolution of the restaurant, menus, and guest experience QUALIFICATIONS Proven experience as a Head Chef, Executive Chef, or Kitchen Lead Strong command of food costing, labor management, and kitchen financials Ownership-minded, business-savvy approach to kitchen leadership Experience building systems, recipes, and standards-not just executing them Hands-on leadership style with the ability to motivate and retain a small team Comfortable working in a small-town, high-touch hospitality environment Education: Culinary training or equivalent experience preferred Licenses: Food Safety Manager Certification Experience: 3+ years of kitchen leadership with food costing and team management BENFITS Salary range, depending on experience Performance-based bonus potential Culinary Event Bonus Program A leadership role with meaningful creative and operational influence Paid vacation 401 (k) CLASSIFICATION This position is classified as non-exempt under California wage and hour laws and is eligible for overtime pay in accordance with applicable state and federal regulations. HOW TO APPLY Please email your resume to ********************* and a brief note about your culinary philosophy or leadership style. WORK LOCATION In person

About LB Steak A casual elegant American steakhouse featuring a large meat locker display in the entry, custom built wine cabinets to showcase the all world selections, and accordion doors that allow the entire front of the restaurant to open onto the main thorough fair for great people watching. We specialize in hand-cut, perfectly prepared Prime Angus Steaks and offer imported, rare, and exclusive A5 Japanese Wagyu selections, all aged and hand-cut in our butcher shop.We're seeking an Executive Chef to lead this restaurant to new heights. If you're a bilingual (English/Spanish) culinary leader who thrives on innovation, operational discipline, and team building - this is your opportunity to shape a concept with real growth potential.We're Looking for a Chef Who Can: Elevate the menu execution to new heights with a refined, modern culinary experience that defines LB Steak's next chapter. Lead kitchen operations with a balance of hands-on leadership and system-minded thinking. Build a strong, stable, and skilled BOH team that takes pride in every dish. Partner cross-functionally with FOH, operations, and ownership to build a high-performing culture and consistent guest experience. Key Responsibilities: Lead the Kitchen Team Recruit, train, and inspire a motivated, cohesive team. Set the tone for professionalism, accountability, and pride. Lead daily preps, service, and kitchen meetings. Redefine Culinary Identity Team on a full menu evolution, drawing from fresh California ingredients, and modern techniques. Collaborate with leadership to ensure alignment with brand goals. Implement Systems and Standards Create and maintain BOH systems: prep sheets, recipe cards, portion controls, inventory management, cleaning schedules, and daily logs. Manage Food & Labor Performance Own food cost, labor efficiency, and vendor relationships. Analyze reports, address variances, and ensure margins align with financial targets. Maintain Operational Excellence Ensure food safety, cleanliness, kitchen organization, and health code compliance. Lead by example and coach for daily excellence. Be a Strategic Partner Partner with the GM, and restaurant leadership to align culinary direction with business goals - driving innovation, consistency, and growth. Requirements What You Bring: 5-8+ years of progressive kitchen leadership, with recent experience as an Executive Chef or Chef de Cuisine. Background in high-volume, chef-driven restaurants-ideally with fine dining and steak houses Track record of building strong teams and coaching for performance. Fluent in English and Spanish, with strong interpersonal and communication skills. Hands-on, organized, and detail-oriented, with a commitment to quality and consistency. Culinary degree or equivalent training is a plus. What to Expect: Full-time, exempt position with flexible availability (evenings, weekends, holidays). On-site leadership presence required - this is a kitchen-first role. Must be able to stand for extended periods and lift up to 40 lbs. Compensation & Growth This full-time, exempt role offers a competitive salary range of $105,000-$115,000, along with performance-based incentives and a comprehensive benefits package. This is a key leadership opportunity to shape the culinary direction of a flagship concept within the Vine Hospitality group. We-E-Verify

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

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

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

Job Description Pay Grade: 12 Salary: $85,000 - $90,000 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: Coordinates activities of kitchen personnel engaged in preparation of food service Ensures that high quality food items are creatively prepared and presented in a cost effective manner Assists in all phases of planning, ordering, inventory, and food preparation Supports the management of cost controls and control expenditures for the account Rolls out new culinary programs in conjunction with the marketing and culinary teams Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen Performs other duties as assigned Qualifications: B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training 3-5 years of relevant culinary experience Excellent interpersonal, customer service, and oral/written communication skills Knowledge of food cost and how it pertains to a kitchen, product and quality identification Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1465513 CCL Hospitality Group Caitlin Pham [[req_classification]]

Job Description Executive Chef - Fremont, CA Salary: $85,000 annually Company: A California-Based Restaurant Group Employment Type: Full-Time About Us We are a dynamic and growing California-based restaurant group known for our commitment to culinary excellence, hospitality, and innovation. With multiple locations across the state and ambitious expansion plans, we're looking for a passionate and experienced Executive Chef to lead our Fremont kitchen and help shape the future of our brand. The Role As our Executive Chef, you will be the creative and operational leader of the kitchen. You'll oversee all aspects of food preparation, kitchen staff management, inventory control, and menu development. This is a hands-on role for a chef who thrives in a fast-paced environment and is ready to grow with a company that values talent and vision. Responsibilities Lead and inspire a team of culinary professionals Develop seasonal menus and daily specials Ensure consistent food quality and presentation Manage food and labor costs within budget Maintain a clean, safe, and compliant kitchen environment Collaborate with leadership on new concepts and initiatives Train and mentor kitchen staff for growth and retention Qualifications Minimum 5 years of culinary leadership experience Proven track record in upscale casual or fine dining Strong knowledge of food safety and kitchen operations Excellent communication and team-building skills Passion for innovation and guest satisfaction Culinary degree preferred but not required What We Offer Competitive salary: $85,000 Health, dental, and vision insurance Paid time off and holidays 401(k) with company match Career advancement opportunities Creative freedom and support from leadership Ready to Join Us? If you're a driven culinary professional looking for a long-term opportunity with a growing company, we'd love to hear from you. Apply today and bring your flavor to Fremont!

Market Broiler History The Market Broiler Restaurant brand was launched in Riverside, CA in 1989. The flagship restaurant has earned the coveted Best for Seafood crown for over three decades and is recognized as the The Best Restaurant in Riverside by the readers of the Riverside Press-Enterprise. Since first opening our doors, six (6) additional Market Broiler/MB Grille locations have been opened throughout California. The Fremont and Huntington Beach locations have been designed with a casual neighborhood feel, while our locations in Orange, Ontario, Simi Valley, and Torrance locations reveal larger, higher traffic versions of Market Broiler with an entertainment vibe. About the Job: Market Broiler, Fremont, is currently seeking an Experienced Chef to assist in our Back of the House Operations. The Executive Chef directs all aspects of the kitchen operations including guest service, accounting/budgeting, and inventory control. Ideal candidate will have a consistent and successful track record of Kitchen Management in the high volume, polished casual dining full service restaurant industry. We offer excellent salary and benefit package along with a "promote from within" management succession philosophy. Skills/Qualifications Culinary degree is preferred. An equivalent combination of education and experience can be substituted for the education requirement. 3-5 years of experience in a Culinary Management/Executive Chef position in a high volume operations. 3-5 years of direct supervisory and management experience including hiring, training, directing work, appraising performance, coaching, rewarding and addressing complaints amongst staff. Demonstrated proficiency in Microsoft Word and Excel Spreadsheet. Leadership skills including having the confidence and ability to articulate clear and precise direction. Ability to build and further create a positive work environment with open communication and consistency. Excellent knowledge of culinary trends with a focus on New Recipe creation and implementation, quality, production, sanitation, food cost controls, and presentation. What We Can Offer YOU: Pay range: $75-85K Bonus Opportunity : 5-10% Paid Time off Accrual that begins on day 1 Paid meals during your shift Medical, dental, vision, Life, short term and long term insurance Monthly dining allowance 3 week paid sabbatical Check us out on the web at: *********************

Job Description Located in the heart of the historic Central Valley wine region, Woodbridge Golf & Country Club is a private, 27-hole championship golf course with golf practice facilities, tennis and pickle ball courts, a new state-of-the-art fitness center, a full-size swimming pool and an expansive clubhouse that offers casual and fine dining to its members and privately-booked events. In addition to an active golf and tennis schedule of events, the Club also offers various sports and recreation lessons, classes, along with many social events and daily dining. Founded in 1924, the dedicated staff has provided first-class hospitality to the members and their guests for nearly 100 years. The service, setting, safety and convenience are unparalleled, and the camaraderie between the members, guests and employees truly sets Woodbridge Golf & Country Club apart from other clubs in the area. More information can be found on the club's website: ********************* The Executive Chef Role: Woodbridge Golf & Country Club has an immediate opportunity for an experienced Executive Chef with a passion for excellence in the Culinary Arts. The successful candidate will have 4 or more years of Executive Chef experience with a strong background in club, resort or hotel food operations; a successful track record of profitable food operations in excess of $2 million in revenues; a work history of stable tenure; familiarity with budgeting while pursuing quality and service goals; conversant with planning, budgeting, and promoting member dining services; understand current trends in fine and casual dining; and demonstrate innovation and creativity in menu preparation. A focus on member satisfaction is essential. The Executive Chef is responsible for supervising all food production for the dining rooms, banquet events and other functions. This leadership role supervises culinary staff, and guides, mentors, teaches and develops team members. Daily duties include assisting with food production tasks as needed; ordering and inventorying food; personally designing menus for all service times and special events; and ensuring quality and cost standards are consistently attained. The successful candidate will possess extensive knowledge and experience in HR procedures. The Executive Chef is responsible for reviewing and prioritizing kitchen maintenance schedules and projects, and ensuring all support and service is conducted and fulfilled in a manner consistent with the standards, goals, and objectives of Woodbridge Golf & Country Club. The Executive Chef reports to the Food & Beverage Director and must have an excellent working relationship and team-focused mentality to coordinate well with all members of the management team. The Executive Chef will participate with various committees and member groups as required. Physical Requirements: • Ability to work in a fast-paced environment • Ability to work various shifts including weekends, holidays and special events. • Ability to work 40 hours per week or more depending on business needs. • Ability to be continuously mobile on the floor for an entire 8-hour shift or up to 12 hours during special events or as business demands. • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach • Ability to grasp, bend, and stoop: push, pull, or carry heavy loads weighing up to 50 lbs. • Continuous repetitive motions. • Work in hot, humid and noisy environment. Qualifications: • Bachelor's degree or similar in Culinary Arts, or other Hospitality Management disciplines, or 4 years food production and management experience. • 6 years relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills and abilities. • Certification from American Culinary Association or other professional hospitality association. • Food safety certification Supervises: Sous Chefs; Culinary Team; Kitchen Staff Compensation: Excellent compensation package provided to include competitive salary commensurate with experience, bonus opportunity, Medical, Dental, Vision and Life Insurance Package, 401K, Vacation/Sick, and employee meal program. Submittal Guidance: No phone calls please. Interested candidates should send an email with attachments to include a cover letter, resume, salary requirements and references with the Position Title in the Subject Line to: ADP/Workforcenow Woodbridge Golf & Country Club Gold Club is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status and other legally protected characteristics.

Head Chef for Modern Mexican Food Trucks (Bilingual: English/Spanish) We are seeking a highly skilled and motivated Head Chef to lead and manage our growing line of food trucks, specializing in Modern Mexican cuisine. This is an exciting opportunity to help shape the future of our business while ensuring recipe consistency and high-quality standards across multiple trucks. Key Responsibilities: Oversee food recipe , preparation and process consistency for all food trucks Write professional recipes with exact ingredients and measurements in English. Train cooks to ensure uniformity in food preparation across all shifts. Manage food inventory and build strong supplier relationships. Maintain high standards of food safety and hygiene (Manager's Food Handler's Permit required). Maintain and evaluate menu offerings and report changes in market trends to ownership. Work closely with ownership to manage ingredient sourcing, continuously evaluating the quality and price. Dictate how ingredients and meals should be prepared, including cuts, portion sizes, temperatures, and plating for the finished product. Manage kitchen staff, including hands-on food preparation and day-to-day operations of all food truck kitchens. Monitor changing food costs and profitability of menu offerings, adjusting where necessary. Handle financial planning for kitchen operations, including staff budgeting, managing inventory, and maintaining aging equipment (including truck maintenance). Observe customer dining habits and recommend changes to portion sizes or menu items when necessary based on customer feedback. Assist in creating kitchen policies and protocols, conducting performance reviews, and interviewing, hiring, and firing future kitchen staff. Requirements: 5+ years of professional restaurant experience (food truck experience is a plus). Bilingual in English and Spanish (must be able to write recipes in English). Ability to work 5-6 days a week (up to 10 hours per day) during initial training period, with a flexible 5-day, 8-hour schedule after training. Strong leadership skills to train and oversee a growing team of cooks. Compensation & Benefits: Full - Time Free Lunch During Shifts Optional 401K Benefits After 18 months of exceptional performance, the opportunity to become an owner-operator. Join us and help shape the future of our rapidly growing Quick Service Food Truck business!

Title: Research & Development (R&D) Chef Department: Research & Development Salary: $105,000-$115,000 Taylor Farms is a mission-driven fresh food manufacturer founded with the goal of being America's favorite maker of salads and healthy fresh food. DELICIOUS. NUTRITIOUS. SUSTAINABLE. PROFITABLE. SCALABLE. We are looking for a balance between creative and pragmatic - someone self-motivated and driven to explore new ways of creating mutually beneficial partnerships, someone who is team-oriented and obsessed with details done with excellence. You will possess a strong knowledge of the food industry and be on top of the latest food trends. This is an opportunity to dream big and help create food that will change the world! We partner with major industry players who want truly disruptive and impactful innovation, and who desire our experience, flexibility, and focus. We break down barriers with a fresh perspective, deep and varied expertise, and creative problem solving to tackle challenges at every step of the go-to-market process creating products that are delicious, nutritious, sustainable, profitable, and scalable. To do this, we surround ourselves with people who are both inspired and inspiring. As a Research & Development (R&D) Chef, you will have a high level of technical expertise and understanding of different cooking methods, ingredients, and cuisines. The Day to Day Comfortably and confidently manage several workstreams simultaneously Provide culinary expertise in assigned projects, demonstrated by exceptional culinary concept creation and product development Play an active role in all stages of product development, from ideation to manufacturing Meticulously record all tests and pertinent analytical information Monitor and research food trends, manufacturing processes, and culinary innovations on an ongoing basis to continue to bring new ideas to the team. Findings are shared monthly in Culinary team meetings Ensure that project scope guard rails are maintained throughout the development process, and product formulas are shared with and approved by the commercialization team Calculate ingredient costing such that products are developed within cost targets Lead and participate in product tastings and plant trials of new products Assist in the production of product samples for internal and external stakeholders Manage individual project timelines and deliverables, and support wider project direction and deadlines Ensure the work area is orderly, organized and clean for efficient use for testing, following Taylor Farms' SOP for proper kitchen operations Report weekly project work plan, timelines, and other tasks to Culinary Director Any additional tasks assigned What You'll Bring For this role, we're seeking candidates with the following qualifications: 3-6 years of experience in CPG product development after completion of a culinary or related degree/certificate program, or a combination of education and relevant culinary product development experience Demonstrated knowledge and adherence to stringent food safety standards, including an up-to-date Food Handlers card/certification (ServSafe) A refined palate, with excellent understanding of different cooking methods and world cuisines Demonstrated collaborative skills and ability to work well within a cross-functional team, including aligning to core values within a mission-driven company culture Other skills and attributes which will contribute to success in this role: Demonstrated high level of creativity and personal initiative Knowledgeable of the impact of basic functional ingredients and processes on product texture Excellent communication and interpersonal skills Self-motivated with meticulous attention to detail; exceptional organizational and project-management skills Ability to work in a fast paced, deadline-driven environment, while balancing changing priorities Solid analytical skills with the ability to develop creative solutions to solve problems Demonstrated ability to work independently on assigned work and projects with general supervision Proficiency in the use of computer systems and software (EX: MS 365-Teams, SharePoint, AX) What We Offer Competitive salary Competitive medical, dental, and vision plans available 401k + company match Paid Time Off + Holidays Employee Appreciation Program Customized Development Tracks Regular team building opportunities, including team happy hours & company outings Job training and conferences

Job Description Are you a hardworking, service-minded leader with a real passion for the hospitality industry? Are you looking to take a step towards building your restaurant manager career, instead of just working a job? We need extraordinary leaders like you to apply for this upscale casual restaurant management position in Dublin, CA As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation's leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team. Use creativity and communication to build a loyal customer base, and increase sales. You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits Health Benefits Industry Standard Work Week Attainable Bonus Program $62K - $72K Salary + $6k Bonus Equal Opportunity Employer Key Responsibilities: Practice safety as priority #1 for your restaurant team and customers Maintain a high ratio of return customers through great service Oversee guest services and resolve issues Coach and develop restaurant employees to build a cohesive team Promote, demonstrate, and lead a memorable customer restaurant experience You will: Have a minimum of 2 years in Restaurant Management Show success in previous positions Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time Be able to thrive in a quick-paced environment Demonstrate outstanding leadership, communication, and training Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job Description The Loft Wine Bar & Restaurant in Benicia, CA is looking for one sous chef to join our team. We are located on 280 1st Street. Our ideal candidate is self-driven, motivated, and reliable. Working under our Head Chef Wesley Reid. Chef oversees two of our restaurants, Makse in downtown Vacaville, and The Loft Wine Bar & Restaurant in downtown Benicia. Responsibilities Train and develop chefs to company standards Create new dishes and menus in accordance with business needs Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Qualifications Experience working as a sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to hearing from you.

Job DescriptionJob Title: Chef Job Type: Full-time Job Location: Human Nutrition Research Center USDA located at430 West Health Sciences Dr, Davis, CA 95616 Shift: 8 hours shift Requirement: Completion of culinary school or equivalent training. Previous experience in a professional kitchen setting. Certification in food safety and sanitation. Ability to create and execute menus according to dietary requirements. Precision in following recipes and portion control. Requires teamwork, accuracy, and flexibility. Innovation in developing new dishes and recipes. Duties: Prepare meals according to established recipes and dietary requirements. Follow detailed procedures for meal preparation. Maintain cleanliness and organization in the kitchen area. interact with customers and address any concerns. Ensure that dishes meet high standards at all stages of preparation and Powered by JazzHR pj O00HVICZ

Job DescriptionCharming Fig is a casual dining restaurant expanding from the current catering business that has been successful for the last 13 years. We are looking for an experienced chef to help us in the kitchen. Must have experience working on the hotline. Breakfast experience is preferred but not required. Job offers a competitive wage. We are open 8:00 AM- 2:30 PM daily, with the potential for additional hours during events and prep. Looking for part-time and full-time positions. We look forward to hearing from you!

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As a Chef at the Willett Arms, you will master our menu, with your food being the reason guests keep coming through our doors! You'll enjoy working in a team, serving up food to be proud of. Does this sound like the chef job for you? Join us at Premium Country Pubs. We craft food and drink into something truly special. Picture beautiful interiors in stunning locations, and great tasting food. If you're passionate about all things premium, we want to hear from you. WHAT'S IN IT FOR ME? * Flexible shifts to fit around you. * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Discounts on gym memberships. * Team Socials - work hard, play hard! On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS A CHEF YOU'LL… * Prepare everything that is needed before service. * Cook food to be proud of and know the menu inside out. * Maintain the highest standards of cleanliness and safety. Haven't got a CV to hand? Don't worry you don't need a CV to apply At M&B, we want people to be supported, valued, able to be themselves and work in a great team. Join us and help us make every guest feel truly welcome.

Salary $84.68 - $124.03 Daily Job Type Part Time Non-Career Job Number 009024-26-YPCE Department Youth, Parks & Community Enrichment Division Camp Sacramento Opening Date 01/01/2026 Closing Date 6/30/2026 11:59 PM Pacific * Description * Benefits * Questions THE POSITION NON-CAREEER PART TIME/SEASONAL Employment dates for this position are from May 2025 to October 2026 DEFINITION: Under direction, responsible for the efficient operation of the dining hall, kitchen, and food preparation at Camp Sacramento; maintain quality control of all meals, food inventory, recordkeeping, food service equipment, and supplies; and, supervise all food services staff. DISTINGUISHING CHARACTERISTICS Employees in this classification are non-career. Incumbents can work up to 1040 hours per year. The Camp Chef oversees a food service operation and provides training to subordinate staff. The Camp Chef is distinguished from the lower level class of Assistant Camp Chef in that the Camp Chef class is assigned more complex responsibilities and supervises assigned staff. SUPERVISION RECEIVED AND EXERCISED General supervision is provided by the Camp Manager. Responsibilities include the indirect supervision of the Assistant Camp Chef and other lower level personnel. ESSENTIAL DUTIES AND RESPONSIBILITIES ESSENTIAL DUTIES AND RESPONSIBILITIES: The following duties are typical for this classification. Incumbents may not perform all the listed duties and/or may be required to perform related duties as needed. * Supervise, schedule, and coordinate the work of food service staff in preparing and serving main dishes, meats, salads, desserts, and baked goods using ovens, stoves, and other kitchen equipment with minimal waste. * Perform a variety of tasks to prepare food to be cooked and served, including cleaning, chopping, weighing, and measuring ingredients. * Ensure the dining room, food preparation areas, and equipment used in preparing food are kept in clean, sanitary, and in proper working condition. * Maintain high standards of sanitation and safety in the preparation and serving of food. * Sanitize food preparation equipment and food preparation areas. * Order and maintain inventory of food and supplies. * Create meal menus with Camp Manager. * Participate in all Camp Sacramento cleanup. * Follow staff policies and procedures. QUALIFICATIONS QUALIFICATIONS: Knowledge of: * Principles and practices of supervision and training. * Operation of commercial cooking equipment. * Principles, procedures, and equipment used in the storage, care, preparation, cooking, and dispensing of food in large quantity. * Kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment, and work areas. * Proper food handling techniques. * Principles of menu planning and modifications for special diets. * Operation of commercial cooking equipment. Ability to: * Supervise, plan, coordinate, assign, and review the work of staff. * Train staff in proper methods of food handling, food preparation, and cooking techniques. * Follow and/or adjust formulas and recipes for food preparation in large quantities. * Plan and carry out the work of a given menu. * Order food and supplies in the correct quantity to meet menu requirements. * Prepare quantities of food required with minimal waste. * Maintain personal hygiene. * Establish and maintain effective working relationships. * Perform physical work. * Understand and carry out oral and written instructions. * Read, write, and speak English at a level necessary for satisfactory job performance. EDUCATION AND EXPERIENCE Education: None required. Experience: Six (6) months experience preparing food in a cafeteria or restaurant. OR Completion of a certificate from an accredited food management or culinary school. PROOF OF CERTIFICATION Should certification and/or license be used to qualify for this position, then proof of said certification and/or license should be submitted with your application and will be required at the time of appointment. License or Certificate: Possession of a valid California Class C Driver License and Servsafe certification are desirable. SPECIAL QUALIFICATIONS Age: Must be at least 18 years old by time of appointment. Assessments: If considered for appointment, candidates must: * Pass a physical and a criminal background check. * Pass a tuberculosis screening test. Training: * Successful candidates must participate in a mandatory staff training that is typically conducted in late May or early June of each year. * This position is designated as Mandatory Reporter; completion of Mandatory Reporter training is required within two weeks of appointment. Transportation: Successful candidates must provide their own transportation to the Camp Sacramento site. PHYSICAL DEMANDS AND WORK ENVIRONMENT: The conditions herein are typically required of an incumbent to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Physical Requirements: Work duties require the ability to exert physical effort, typically involving walking, bending, stooping, and standing for extended periods of time on hard surfaces; and, lifting and carrying materials and objects weighing up to 50 pounds. Environmental Conditions: Employees must be able to work outside in various types of weather, terrains, and elevations; exposed to cold weather conditions. Working Conditions: Camp Sacramento is situated in the Eldorado National Forest located in Twin Bridges, California. Employees are required to reside at Camp Sacramento May to August, with the possibility to extend through September. Employees in this position are required to work weekend and night shifts. THE SELECTION PROCEDURE Please note, the City of Sacramento's preferred method of communication with applicants is via e-mail. As such, please ensure you verify the e-mail address on your application, and check your e-mail frequently, including your spam and junk folders. All e-mail notifications can also be accessed through the governmentjobs.com applicant inbox. 1. Application: (Pass/Fail) - All applicants must complete and submit online a City of Sacramento employment application by the final filing deadline; * Employment applications must be submitted online; paper applications will not be accepted. * Employment applications will be considered incomplete and will be disqualified: * If applicants do not list current and past job-related experience in the duties area of the "Work Experience" section. Note: Qualifying experience is based on full-time experience (40 hours per week). Qualifying experience is calculated to the full-time equivalent (pro-rated if less than 40 hours/week). * If "see resume" is noted in the "Work Experience" section; a resume will not substitute for the information required in the "Work Experience" section. * Proof of certification and/or license should be submitted online with your application. Proof of certification and/or license will be required at time of appointment. * Position/job titles will not be considered in determining eligibility for meeting the minimum qualifications for this position. * Supplemental documents such as resume, cover letter, and proof of education are highly preferred and recommended at the time of application submission. Documents should be submitted to the City of Sacramento Employment Office as attachment(s) via online with the employment application or emailed to *******************************. If submitting via email, please include your name and Job # 009024-25-YPCE-2 on your documents. 2. Supplemental Questionnaire: (Pass/Fail) - In addition to the City of Sacramento employment application, all applicants must complete and submit online responses to the supplemental questionnaire to the City of Sacramento Employment Office by the final filing deadline; * Responses to the supplemental questionnaire must be submitted online; paper questionnaire will not be accepted. * Incomplete supplemental questionnaire will not pass the review process; omitted information cannot be considered or assumed. * A resume will not substitute for the information required in the supplemental questionnaire. 3. Screening Committee: (Pass/Fail) - All applications received by the final filing deadline will be forwarded to the hiring department for review. The hiring department will select the most competitive applications for further consideration. Human Resources will only evaluate employment applications for the minimum qualifications, as stated on the job announcement, for applications selected by the hiring department. 4. Hiring Interview: Those candidates determined to be the MOST QUALIFIED will be invited to participate in an interview process coordinated by the hiring department. There will be no eligible list established, as positions will be seasonal and/or part-time. A hiring interview is not guaranteed. 5. Conditional Hire: Upon receipt of a conditional offer, the selected candidate must complete and pass LiveScan/fingerprinting. If applicable, candidates may also need to pass a pre-employment medical exam, controlled substance and/or alcohol test, and possess any required licensure or certification prior to receiving a start date from the Department. Failure to meet these prerequisites will be grounds for withdrawal of your conditional offer of employment. QUESTIONS: For questions concerning this job announcement and the application process: * Please visit **************************************************** for a comprehensive, step-by-step guide to the application process. * For technical support between 6 AM - 5 PM PT, contact Live Application Support at ************. * Visit the City of Sacramento Human Resources Department website at *********************************************** * Send an email to *******************************; or * Call the Human Resources Department at ************** This position does not have Benefits. Pension Reform Act The City of Sacramento is covered by the California Public Employees' Retirement System, and as such, must adhere to the California Public Employee's Pension Reform Act (PEPRA) of 2013. Please note that the provisions within this act may affect or impact an applicant's eligibility and/or selection for open vacancies at the City of Sacramento. Equal Opportunity Employer The City of Sacramento is an equal opportunity employer to all, regardless of age, ancestry, color, disability (mental and physical), exercising the right to family care and medical leave, gender, gender expression, gender identity, genetic information, marital status, medical condition, military or veteran status, national origin, political affiliation, race, religious creed, sex (includes pregnancy, childbirth, breastfeeding and related medical conditions), and sexual orientation. 01 APPLICATION: I understand my application must meet the minimum qualifications for consideration of employment with the City of Sacramento. The experience I list in the duties area of the "Work Experience" section of the employment application will be used to determine if I meet the minimum qualifications as stated on the job announcement. A resume, responses to the supplemental questions requiring a narrative response, employment history listed elsewhere in the application or attachments will not substitute for the information required in the "Work Experience" section of the employment application. Position/job titles will not be considered in determining eligibility for meeting the minimum qualifications for this position. Note: Qualifying experience is based on full-time experience (40 hours per week). Qualifying experience is calculated to the full-time equivalent (pro-rated if less than 40 hours/week). Please refer to the City of Sacramento's Applicant Resources Page for Screening Instructions: ********************************************** * Yes 02 PROOF OF CERTIFICATION: To qualify for this classification you may use experience or certification as listed in the substitution option to provide required knowledge, skills, and abilities. I understand proof of certification, should be submitted with my application and will be required at the time of appointment if I am using certification to qualify for this position. * Yes 03 CERTIFICATION CONFIRMATION: If I am using a certification to qualify for this position, I attest I possess or will possess certificate of completion from an accredited food management or culinary school by time of appointment if I am selected for this position. * Yes * No 04 SUPPLEMENTAL QUESTIONNAIRE: The answers to the questions below will be reviewed by the hiring department along with the information provided in your employment application. Therefore, your answers must be consistent with your employment application information (especially in the "Education" and "Work Experience" sections), must be unambiguous, and must contain sufficient but concise detail and organization. A resume will not be accepted in lieu of completing this Supplemental Questionnaire. Lack of clarity, incomplete or inconsistent information, and/or disorganized presentation may negatively affect the hiring department's review of your Supplemental Questionnaire. I understand and agree to the above instructions. * Yes 05 I understand that I am required to live on-site in Twin Bridges, CA for the duration of the family camp season from May to August, with the possibility to extend through September. * Yes Required Question

The City of Fremont's Human Services Department is recruiting for Assistant Chef VIEW OUR RECRUITMENT BROCHURE The Department The Human Services Department (HSD) delivers and supports services by forging long-term community partnerships; engaging with and building the capacity of the community to do its own problem- solving; and leveraging financial and volunteer resources. The HSD is looking for an Assistant Chef to join the crew at the City-operated Age Well Center at Lake Elizabeth.Under direction of the Chef/Food Services Manager, the Assistant Chef will participate in the preparation, cooking, serving and clean up of a diverse lunch menu for seniors as well as some catering engagements. The Assistant Chef may substitute for the Chef/Food Service Manager in the latter's absence. First Review of Applications The first review of applications is December 1, 2025, at 12:00 p.m. (PT). This recruitment may close without notice after this date so interested applicants are encouraged to apply immediately. A resume and supplemental questionnaire (part of the online application) must be submitted with the completed City application. To be considered for this outstanding employment opportunity, please complete an application online by clicking "Apply" just above this box. Oral board interviews are tentatively scheduled for the week of December 15th. Selection Process The process may include individual and/or panel interviews, professional reference checks, medical evaluation, fingerprint check for criminal history and other related components. Only those candidates who have the best combination of qualifications in relation to the requirements and duties of the position will continue in the selection process. Meeting the minimum qualifications does not guarantee an invitation to participate in the process. Reasonable Accommodation Human Resources will make reasonable efforts in the examination process to accommodate persons with disabilities. Please advise Human Resources of any special needs a minimum of 5 days in advance of the selection process by calling ************** or emailing **************************. Contact Us For additional information, please contact Human Resources Department at: **************************. The information contained herein is subject to change and does not constitute either an expressed or implied contract. ______________________________________________________________________ Assistant Chef Class Specification Essential Functions * Prepares food and coordinates food service to meet the specifications of participants which includes ethnic and vegetarian cuisine. * Ensures kitchen volunteers/staff adhere to set standards, procedures, department rules and sanitation requirements. * Participates in receiving and inventory of ordered food and kitchen supplies. * Participates in all aspects of meal preparation . * Maintains kitchen and food service equipment such as dishes, flatware, pots, pans, serving equipment, stoves, sinks and floors clean. * Returns food service equipment to correct location after use/cleaning. * Ensures proper food temperatures and proper food storage best practices are followed. * Oversees use of kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation * Conducts inventory of food and kitchen supplies and ensures supplies are fresh, of a high quality and are properly stored. * Notifies Chef/Food Services Manager of equipment maintenance and repair needs. * Participates in the set up and break down of the food serving line. * Participates in the serving of food. * Receives and responds to customer requests. Asks for and receives public feedback * Purchases foodstuffs and supplies that are needed immediately from off-site locations, maintains inventory. * Prepares for and cooks outdoor BBQ (seasonal). * Works with Chef and Program Coordinator to make recommendations for new meal options. Marginal Functions * Other duties as assigned. Minimum Qualifications Knowledge, Skills and Abilities Knowledge of: Health and Safety Standards in food preparation; Addition, subtraction, multiplication, and division of whole numbers and fractions; foods commonly used in quantity meal preparation; kitchen cleaning techniques. Skill in: Use of knives, scissors and other kitchen cooking implements. Ability to: Prepare foods according to written and oral instructions; accurately measure ingredients; use common food preparation implements; learn to operate specialized kitchen equipment; develop and maintain cooperative working relationships with individuals from diverse backgrounds; understand and respect limits of authority; substitute for the Chef/Food Service Manager in the latter's absence; incumbents must possess the physical and mental capacity to work under the conditions described by the classification characteristics section of this document and to perform the duties required by their assigned position. Incumbents must possess the physical and mental capacity to work under the conditions described in this document and to perform the duties required by their assigned position. Education/Experience Any combination of education and/or experience that has provided the knowledge and skills necessary for satisfactory job performance would be qualifying. A typical way to obtain the required knowledge and skills would be: Eighteen (18) months of experience in food preparation in a quantity food services facility. Course work in a culinary program and/or an accredited vocational institution which includes quantity food preparation, equipment sanitation, and safe work practices may be substituted for six months of the required experience. Licenses/Certificates/Special Requirements Possession of a valid Class C California Driver's License. Failure to possess and maintain a valid required license shall result in discipline up to and including termination. This classification requires the ability to travel independently within City limits. A valid California Food Handler Certificate and negative Tuberculosis (TB) test is required prior to employment. Physical and Environmental Demands Rare = < 10%, Occasional = 11-33%, Frequent = 34-66%, Constant = >66% Sitting: Rare - paperwork Walking: Frequent Standing: Frequent Bending (neck): Frequent Bending (waist): Frequent Squatting: Occasional Climbing: Rare - stepstool Kneeling: Never Crawling: Never Jumping: Never Balancing: Never Twisting (neck): Occasional Twisting (waist): Frequent Grasp - light (dominant hand): Frequent to Constant Grasp - light (non-dominant): Occasional Grasp - firm (dominant hand): Occasional Grasp - firm (non-dominant): Rare Fine manipulation (dominant): Occasional - writing Fine manipulation (non-dominant): Rare Reach - at/below shoulder: Frequent Reach - above shoulder level: Rare Push/pull: Up to 10 lbs. Rare - doors, drawers 11 to 25 lbs. Rare - loaded carts 26 to 50 lbs. Never 51 to 75 lbs. Never 76 to 100 lbs. Never Over 100 lbs. Never Lifting: Up to 10 lbs. Frequent to Constant 11 to 25 lbs. Occasional 26 to 50 lbs. Rare - daily, several times per day 51 to 75 lbs. Never 76 to 100 lbs. Never Over 100 lbs. Never Carrying: Up to 10 lbs. Frequent 11 to 25 lbs. Occasional 26 to 50 lbs. Rare 51 to 75 lbs. Never 76 to 100 lbs. Never Over 100 lbs. Never Coordination: Eye-hand: Required Eye-hand-foot: Not required Driving: Required Vision: Acuity, near: Required Acuity, far: Required Depth perception: Required Accommodation: Required Color vision: Required Field of vision: Required Talking: Face-to-face contact: Required Verbal contact w/others: Required Public: Required Hearing: Normal conversation: Required Telephone communication: Required Earplugs required: Not required Work environment: Works indoors, works outdoors (for outdoor BBQ's), exposure to extreme hot or cold temperature in kitchen, working at unprotected heights like the stepstool, exposure to marked changes in temperature/humidity, exposure to dust, fumes, smoke, gases, odors, mists, or other irritating particles, exposure to toxic or caustic chemicals, exposure to excessive noise like the fan/hood, exposure to solvents, grease or oil, exposure to slippery or uneven walking surfaces, using computer monitor, exposure to flames or burning items like to gas stove, works around others, works alone, works with others. Class Code: 7545 FLSA: Non-Exempt EEOC Code: 3 Barg. Unit: CFEA Probation: 12 months Rev.: 9/21 The City of Fremont offers a comprehensive benefit package including general and holiday leave as well as medical, dental, vision, life, and long/short-term disability insurance. To view a summary of the benefits the City offers, please visit: City of Fremont Benefits Summary 01 Please be specific in answering the Supplemental Questions as they will be used to evaluate which applications will be given further consideration in the process. Do not answer "see resume" or "see application" as these are not valid answers. Select "Yes" to reflect that you have read and understand this statement. * Yes * No 02 How many years of professional experience do you have in food preparation in a quantity food services facility? * None * Less than 1 year * 1 year to less than 2 years * 2 years to less than 3 years * 3 years or more 03 Do you have course work in an accredited vocational institution which includes quantity food preparation, equipment sanitation, and safe work practices? * Yes * No 04 If you answered "Yes" to Question 3, list the institution(s) you attended and the courses you completed. If you answered "No", enter N/A. 05 Do you possess a currently valid Serve Safe Certification? * Yes * No 06 Do you possess a currently valid California Driver's License? * Yes * No 07 What is your proficiency with Microsoft Suite (Word, Excel, Outlook)? * No experience * Beginner * Intermediate * Advanced Required Question Employer City of Fremont Address 3300 Capitol Ave., Bldg B Fremont, California, 94538 Phone ************ Website *******************************

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.