Executive chef jobs in Temecula, CA - 398 jobs

Compensation COMPENSATION: The salary range for this position is $75,000 to $80,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation . There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Description We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-CM1 Pay Range USD $105,000.00 - USD $115,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-CM1

Job Description We are seeking an experienced and dynamic Chef who is passionate about seafood and dedicated to culinary excellence. For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Here's What We'll Bring To The Table for Executive Chef/Chef: Competitive Salary: $105,000 - $125,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k with a Match Education Reimbursement Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our Chefs are 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 stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: Lead a team of culinary professionals focused on quality of product, consistency, and development. Lead all roll out programs to the menu, seasonal items, and recipe changes. Develop all Sous Chefs and kitchen crew for cross training and promotion through daily feedback and annual performance reviews. Ensures that all food products meet company recipe specifications for preparation and quality. Oversees the pass and approves dishes before they go to guest tables. Complete opening and closing duties as assigned to set up the day for success. 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. 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 GM on financial responsibilities, results and recipe adherence. Creates and is responsible for execution of corrective action plans for kitchen. Interviews and selects new kitchen crew Interacts with Guests - table visits, concerns, special requests Leads and is responsible for MIT training (classroom) Leads all kitchen crew meeting Essential Skills/Experience: Minimum of 21 years of age. 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $18M) High school graduate. Culinary training. Ability to analyze financial reports. Ability to communicate verbal and written English with Guests, management and co-workers. Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items. Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation. Ability to lift up to 40 lbs., 10-20 is typical Ability to carry up to 120 feet Ability to reach up to 6 feet, 4 is typical Ability to work off counter heights of 36 - 42 inches Ability to move through 24 inch aisles and spaces as small as 12 inches

The Executive Chef is responsible for managing the back of the house operations of the restaurant with standardized policies that provide efficient, high quality cuisine and profitable operations. Responsibilities will include but are not limited to assisting of recruitment and engagement of employees; exceeding expectations and quality concerning TAPS food, beer, beverage, service, and sanitation; financial success including assisting in reporting and in the achievement of financial goals, and guest data collection and frequency. The Chef will assist in directing the cultural compass of the restaurant; influencing and guiding the energy, service, and hospitality. The Executive Chef must share TAPS commitment to quality, irreproachable service, teamwork, leadership, safety, ethics, and continued innovation. Compensation Competitive Salary Pay to Play Performance Plan Great Benefit Packages Requirements Participating in staffing responsibilities, including hiring, training, scheduling, and terminating Assisting with purchasing food and supplies and overseeing of food and beverages within required dates and with a minimum of waste Creating a positive team atmosphere among employees that encourages accountability and achieves the highest standards of food, beer, service hospitality Managing and engaging all employees; promoting effort, a team spirit, and good morale among employees; treating employees fairly and with respect; ability to lead with commitment and passion Delivering excellent customer service including personally greeting and seating guests Resolving complaints from customers in a polite, effective, and friendly manner Participating in administrative requirements cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law Maintain , secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures including food handling, storage, and temperature; complying with legal regulations Providing regular, accurate, computerized reports of operations to executive management Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Control and minimize costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation Develop initiatives and incentives to build sales, profitability and guest counts Collaborating with sales and executive team to promote, book, and host public and private events Adhering to and enforce all applicable local, state and federal laws, rules, and regulations Performing other work-related duties as assigned Physical Requirements and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.

Description Responsible for the success and growth of all culinary operations. Most of the time will be spent on the development of the culinary team, managing costs and restaurant promotions at various events throughout the year. Type: Salary, Full Time Pay rate: $90,000.00 - $110,000.00/hr Duties and Responsibilities:Responsibilities include but are not limited to: Direct/Manage all kitchen operation Coordinate and manage all food purchases. Schedule and present daily pre-shift and monthly department meetings Supervise all training of new employees Coordinate and conduct all final interviews for the Culinary Department Initiate and develop a relationship with national Culinary educational institutes as a means of promoting future employment candidates Manage and mentor Chef de Cuisine, Kitchen Manager and Sous Chefs Establish all departmental standards. Train or coordinate the training of all departmental standards. Monitor and adhere to all standards as they relate to the culinary operation. Create menus for all food and beverage outlets in coordination with RMD philosophy. Attend all scheduled meetings/functions that pertain to the operation of the culinary department. Participate as a RMD Executive. Participate in Executive tasks as assigned. Practice and manage payroll activities which ensure high standards without sacrificing efficiency or profitability Monitor the cost of food by maximizing and controlling expenditures. Create and implement a culinary career development program which promotes a challenge for all employees Ensure that all food served meets all RMD culinary standards by closely monitoring preparation Coordinate the production process of banquet food ensuring that food is prepared quickly and meets RMD quality standards Set all department goals Maintain a positive relationship with all interacting departments Ensure communication to all culinary staff of all pertinent RMD information Arrange employee participation during sponsored training or employee relation activities Counsel and discipline employees as needed Ensure the proper care of all equipment Ensure a clean and safe working environment Initiate Repair and Maintenance work orders as needed Conduct Chef's tables / events in coordination with Sales and Marketing Qualifications: At least 3-4 years senior managing experience with extensive knowledge in restaurants, nightclub, and private parties Must be familiar with yield management and cost controls Must be able to provide legible communication Must be able to input and access information in the property management system/computers/point of sales system Must be comfortable learning new skills Must have a hands-on, proactive management style Skills and Attitudes:Must be motivated, hard-working, and passionate. This position requires someone who is a strong leader with the ability to handle multiple tasks and responsibilities.Must have the ability to: Perform job functions with attention to detail, speed, and accuracy Prioritize and organize Be a clear thinker, remain calm, and resolve problems using good judgment Follow directions thoroughly Understand guest service needs Work cohesively as a team with co-workers Direct staff performance and follow up with corrections as needed Education:Must have one or more of the following: Bachelor's degree (B.A.) from a four-year college or university Four years related experience and/or training Equivalent combination of education and experience. Certificates, Licenses, and Registrations: Serve Save Manager course 2-hour Manager anti-harassment & non-discrimination certificate CPR and First Aid certified (must be obtained within 30 days of employment) Physical Requirements: Must be able to stand/walk for up to 6 hours at a time Must be able to sit for up to 8 hours at a time Must be able to lift at least 50 pounds safely and properly Ability to work in a stressful, fast-paced environment Must be able to work holidays, nights, and weekend ABOUT RMD GroupRMD Group was formed by three partners who had a passion for hospitality and creating unforgettable experiences. For over a decade, RMD has been a driving force in the industry, creating some of San Diego's most successful and exciting concepts including Rustic Root, Huntress, Lumi, Side Bar and FLUXX. In addition, the group works with a thriving portfolio of hospitality and lifestyle concepts that include Ballast Point Brewing and Hard Rock Hotel's Float and 207. RMD brings extensive expertise in all areas of consulting including design, development, and management, plus a talented team of industry leaders that continue to elevate guest and client experience in San Diego and beyond.

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as an Executive Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! ESSENTIAL DUTIES: Get a glimpse of all you'll experience as an Executive Chef EMBRACE THE MENU: Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS: Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED: Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO: Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM: Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff. Develop key staff including sous chefs and lead cooks. COMMIT TO QUALITY: Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN: Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. Any critical issues? Report them to the General Manager WHO YOU ARE: You're an experienced Executive Chef with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 5+ Years of Kitchen Management / Executive Chef Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue required Extensive experience in banquet style events Experience managing and developing teams required Current ServSafe certification is required ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment center environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. #LI-FC1 Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay range for this position is $75,000 to $86,000. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

The Executive Sous Chef supervises the day-to-day kitchen operations to ensure the highest quality food standards are adhered to in the absence of the Executive Chef. Core Responsibilities: Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness. Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs. Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved. Manage kitchen to adhere to OSHA and Food Handling Regulations. Be a resources to staff members and lead by example using positive and professional communication, fair treatment to all staff members, and responsive to any and all concerns or feedback. Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times. Follow food handling guidelines. Ensure the opening and closing procedures for Station Cooks I, II and III are completed. Efficiently expedite food from front line during meal periods. Follow procedure on portion control - check all food for right price, code amounts, servers' name, food cost control and that the check was rung up properly. Assist in menu and recipe creation, in cooperation with Executive Chef. Other duties as assigned to ensure effective operation of the overall hotel.

Benefits: 401(k) Bonus based on performance Company parties Competitive salary Paid time off The Head Chef is responsible for overseeing the entire kitchen operation, including menu development, new creative ideas, food preparation, staff leadership, and cost management. This role ensures that all culinary offerings meet the highest standards of taste, presentation, quality, and safety. The Head Chef leads the kitchen team with creativity, discipline, and a passion for excellence. Key Responsibilities: Supervise all kitchen staff, including hiring, training, scheduling, and performance management. Ensure consistent food quality and presentation standards are upheld at all times. Monitor inventory levels and manage ordering, receiving, and proper storage of ingredients. Maintain strict compliance with health, safety, and sanitation regulations. Control food costs and minimize waste through proper forecasting and portioning. Collaborate with front-of-house staff to ensure seamless service and guest satisfaction. Lead by example in maintaining a clean, organized, and respectful work environment. Qualifications: Proven experience as a Head Chef or Senior Sous Chef in a high-volume dining establishment. Culinary degree or equivalent professional training preferred. Strong leadership and organizational skills. Deep understanding of various cooking methods, ingredients, and cuisines specifically seafood. Proficiency in kitchen management, inventory control, and cost analysis. Ability to perform under pressure and maintain composure in a fast-paced environment. Excellent communication and team-building abilities. Requirements: • Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred. • Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. • Strong problem-solving skills and the ability to manage complex kitchen operations. • Proficient in using computer systems and software necessary for kitchen management. • Flexible availability, including nights, weekends, and to meet the demands of the business. • Physical ability to perform job functions, including standing for long periods and handling heavy equipment. • Must possess a current food safety certification (e.g., SERVsafe or equivalent). Compensation: $70,000.00 - $85,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. company description It all began with Thos Carson and his father fishing and life revolving around the boat, BearFlag I, and a desire to start something using fresh sustainable seafood. Our doors opened in 2007 and the customers haven't stopped coming since. Our flagship location opened in Newport Beach and we have since opened locations in Huntington Beach and Newport Coast in addition to our sister restaurants Wild Taco and Circle Hook. Our desire to provide our customers with the freshest seafood and amazing customer service is still as strong as it was on day one. We pride ourselves on employing the local kids and some of those kids have now been with us for years advancing in their careers with us. We love what we do and our employees and customers that make it all possible. “there's nothing better than going out in nature, harvesting food with your own hands, and providing it to the people you love”.

We are currently seeking an Executive Sous Chef to join our team! The ideal Executive Sous Chef is someone who believes in core values, upholding policy and procedure, and wants to be part of a leadership team for an iconic brand. The Executive Sous Chef assumes responsibility for the kitchen in the absence of the Executive Chef. Directs and coordinates all co-workers engaged in preparing and cooking food for guests and co-workers of the restaurant. Cooks and portions meats, fishes and produce as needed for the forecasted business as well as preparing daily, dishes such as sauces and soups. To ensure that the guest's expectations are always consistently exceeded with maximum fiscal responsibility. RESPONSIBILITIES Culinary leader with prior management/supervisory experience. Requires broad, in-depth knowledge and culinary skills in food preparation, cooking and presentation. Able to effectively manage, provide training and give direction to kitchen staff. Responsible for cost and quality control, managing labor, and ongoing safety and sanitation practices. Takes proactive approach to Health and Safety, ensuring all logs/checklists are complete. To include, line checks, temp logs, receiving logs, self-audit/walk-throughs. Follows up with solutions and any appropriate actions, such as training or rolling out new systems/procedures. Prepares station guides and ensures each station is set to established standard. Performs daily station line checks to ensure production is complete and accurate per standard. Monitors and enforces all stations, walk-ins and storage areas for proper labeling and rotation of product. Address violations accordingly. Supervise, coordinate and participate in the daily kitchen operations. Assist Executive Chef in the supervision of kitchen staff. Responsible for and supervises all heart of the house co-workers in regards to food handling, preparation and sanitation. Assumes responsibility of kitchen operations in the absence of the Executive Chef. Assist Executive Chef with food ordering, as instructed and in the absence of the Executive Chef. Able to place food orders in accordance with business needs and forecasted sales. Assist Executive Chef with planning seasonal menus and to include recipe testing. Assist with expo duties and/or delegate expo duties to ensure all plates are executed to recipe standards. Ensure proper communication and answer any specific questions from front of the house co-workers in regard to menu items, allergens, and dietary restrictions. Follow corporate and unit level procedures as well as the Executive Chef's instructions. Complies with all health department regulations and enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen Enforces safe work habits and contributes to the safety-first environment in our heart of the house. Coaches and gives instruction to the kitchen co-workers in the fine points of cooking including proper execution and plating of all dishes Works with the Executive Chef to monitor and ensure the achievement or bettering of financial goals for food and labor costs to achieve the restaurant budget. EXPERIENCE Good organizational skills for dealing with diverse duties and staff. Five years' experience in fine dining high volume environment. Progressively responsible industry and culinary management experience is required. Strong interpersonal skills and communication skills including oral and written skills. Commitment to hospitality and service excellence. Effective management skills to motivate and develop co-workers. Possession of food certifications as required by local, state and federal law. POSITION QUALIFICATIONS Ability to operate kitchen appliances and equipment in a safe manner. Possess advanced knife skills Demonstrate outstanding organizational and time management skills including the ability to make sound decisions quickly. Satisfactory physical and mental health to perform the requirements of the job, and to work with the public in compliance with applicable foodservice health and safety regulations. Able to perform the essential functions of the assigned position with or without reasonable accommodation, and within company policy. Able to stand and walk for up to eight (8) hours during a shift (with limited breaks); carry up to 50 lbs. and exert up to 50 lbs. of force without straining; and sustain repetitive motions of legs, feet, waist, back, shoulders, arms, wrists, hands and fingers. Must be able to work weekdays, weekends and holidays Capable of multi-tasking, leading and communicating with others, able to express and exchange ideas in spoken and written English in an above average manner. Ability to speak Spanish a plus. Basic math proficiency required. Advanced spreadsheet knowledge and modeling tools to manage labor and food cost. Budgeting, tracking, and inventory systems knowledge. Demonstrate positive supervision and leadership abilities to motivate co-workers to meet and exceed guest service standards. Experience: Associates degree in culinary arts and/or 5 years of relevant professional cooking experience in high volume restaurants. At least 1 year experience as sous chef, chef or kitchen manager in a supervisory capacity required. Good organizational skills for dealing with diverse duties and staff. Strong interpersonal skills and communication skills including oral and written skills. Commitment to hospitality and service excellence. Effective management skills to motivate and develop co-workers. Possession of food certifications as required by local, state and federal law. Progressively responsible industry and culinary management experience is required. Experience with performance management, providing coaching and disciplinary action. Computer Skills: Competency in POS (Micros), scheduling software, Microsoft Office and any department-specific systems in use. Education: Culinary degree is desirable; a combination of practical experience and education would be considered as an alternative. Salary Range: $75,000-$85,000

Schulte Companies is seeking a dynamic, service-oriented Executive Chef to join our team! Schulte Companies is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join Schulte Companies, you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Companies provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for All Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Companies is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES Responsible for long- and short-term planning and day-to-day operations of the kitchen and related culinary departments. Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment, which meets/exceeds federal, state, corporate, and franchise standards and regulations. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE Bachelor's degree preferred Minimum of three (3) years of experience in a culinary leadership role Food safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES Ability to multi-task Team player Ability to exceed expectations of guests *The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. *Schulte Companies is an Equal Opportunity Employer.

Step into the timeless craftsman charm of The Lodge at Torrey Pines. Overlooking the world-renowned Torrey Pines Golf Course with views of the Pacific Ocean, the AAA Five Diamond rated resort features 170 rooms and suites, 2 restaurants, a full-service spa, versatile meeting spaces, and unprecedented service. The Lodge at Torrey Pines is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities. SUMMARY The Executive Chef (“Chef Ejecutivo/a”) serves as the visionary leader of the resort's culinary program, responsible for delivering a consistently exceptional, luxury dining experience across all food venues. This role oversees the daily kitchen operations, culinary innovation, food quality, safety, and financial performance, while cultivating a culture of excellence, collaboration, and hospitality. As a key executive team member, the Executive Chef plays a critical role in defining the culinary identity of the resort and mentoring culinary talent. PAY & PERKS Compensation: $150,000 - $185,000 DOE** Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property. Discounted Hotel Rooms for you, family and friends Free Employee Parking and/or discounted MTS Pronto card Free Meals & Refreshments during working shifts Career advancement opportunities! Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time. Discounts on cell phone bills, shoes, gym memberships, and more! ESSENTIAL DUTIES Lead and manage all culinary and stewarding operations across the resort, including The Grill, A.R. Valentien, banquets, in-room dining, in-room amenities, poolside, and golf F&B outlets. Lead the team in achieving guest satisfaction goals and upholding Five-Star and AAA Five Diamond standards. Maintain a hands-on approach to kitchen management, ensuring excellence in preparation, presentation, and taste. Work with the chefs to coordinate kitchen and front-of-house operations, ensuring smooth service flow and excellent guest experiences. Attend pre-shift and stand-up meetings throughout the culinary division. Direct menu development across all outlets, ensuring seasonality, creativity, consistency, and alignment with the hotel's vision and luxury guest expectations. Collaborate with catering and banquet teams to design and execute seasonal event menus that highlight culinary excellence and local ingredients, supporting revenue and brand differentiation. Stay ahead of industry trends and guest preferences to drive innovation and differentiation. Ensure the highest standard of food quality, cleanliness, and consistency across all service periods and outlets. Lead departmental planning and budgeting, controlling labor, food, and operating costs to achieve or exceed revenue goals and profit margins. Drive efficiencies and productivity across all back-of-house operations. Participate in long-range planning and executive-level decision-making to support the property's overall business goals. Lead and mentor a diverse, high-performing culinary team through daily coaching, cross-training, and performance evaluations. Foster a positive, collaborative work environment with a strong sense of accountability and pride in hospitality. Partner with Human Resources to recruit, train, coach, and retain top culinary talent across the division. Respond to guest feedback, continuously improving food offerings and service delivery. Conduct and document daily inspections of food preparation and storage areas to ensure compliance with health, safety, and sanitation standards as set by the San Diego Health Department and hotel policies. Implement Evans Hotels' associate safety SOPs, ensuring a robust safety culture throughout the food and beverage division. Maintain a safe work environment for staff and guests by enforcing safety protocols, conducting regular safety audits, and ensuring all equipment and facilities are in proper working order. Collaborate with hotel engineering and housekeeping departments to address and resolve any safety concerns promptly. Partner with the Hotel General Manager, Director of Food & Beverage, Restaurant General Managers, Banquet and Catering leaders, and the culinary leadership team to align culinary experiences, seasonal menus, service flow, and programming with guest expectations, brand standards, and the hotel's culinary vision. Ensure all departmental policies, procedures, and SOPs are documented, updated, and consistently followed. Performs additional duties and responsibilities as directed by the leadership team. Qualifications QUALIFICATIONS Bachelor's degree in Culinary Arts, Hotel/Restaurant Management, Business Administration, or a related field preferred. At least 6 years of progressive culinary leadership experience, preferably in luxury or fine dining environments. Experience as Executive Chef or in a senior culinary leadership role, preferably in a luxury hotel, boutique resort, or fine dining establishment. A combination of experience, education, and/or training may be substituted for either requirement. Previous similar position in a hotel, or similar business entity preferred. Availability to work on weekends and holidays is required. Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges. Experience with Microsoft Office (Word, Excel, PowerPoint, Outlook). Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company's expense. RBS Certification required. Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 lbs. The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq. **The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.

Job DescriptionBenefits: 401(k) 401(k) matching Competitive salary Dental insurance Employee discounts Flexible schedule Health insurance Opportunity for advancement Paid time off Parental leave Training & development Tuition assistance Vision insurance Wellness resources South Coast Winery Resort & Spa, a premier destination in the heart of Temecula Wine Country, is seeking a talented and passionate Executive Sous Chef to join our award-winning culinary team. As the executive Sous Chef, you'll pay a key leadership role in supporting the Executive Chef with all kitchen operations, ensuring exceptional quality, creativity, and consistency in every dish. You'll help lead a dynamic team dedicated to providing an unforgettable dining experience that complements our renowned wines and unique resort atmosphere. Responsibilities: Support and collaborate with the Executive Chef in daily kitchen operations, menu development, and culinary innovations. Maintain the highest standards of food quality, presentation, and sanitation. Train, mentor, and motivate kitchen staff to foster a culture of excellence and teamwork. Oversee food perparations, inventory control, and cost management. Ensure compliance with health, safety, and cleanliness standards. Contribute to special evens, wine-paired dinners, and seasonal menu offerints. Qualifications: Minimum 3 years of progressive culinary experiences in upscale dining, resorts or fine dining. Proven leadership and team management skills. Strond understandin fo seasonal ingredients, regional cuisine, and wine pairings. Culinary degree or equivalent professional training preferred. Passion for delivering exceptional guest experiences in a fast-paced environment.

Summary/Objective The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. Qualifications: 1. Must speak Fluent English. 2. Must have a valid Driver's License and a mode of transportation. 3. Must be 21 years of age or older. 4. Must have at least 1 (one) year of experience in the Food and Beverage or Hospitality industry. 5. Must have a High School Diploma. 6. Must be available to work at least 20 hours a week. 7. Cannot have a Felony or Misdemeanor on record. 8. Must have two valid forms of identification that qualifies employee to work in the United States. 9. Must be able to lift 50 pounds. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance. 2. Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. 3. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. 4. Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas. 5. Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations. 6. Perform other related duties incidental to the work described herein. Competencies 1. Strategic Thinking. 2. Business Acumen. 3. Thoroughness. 4. Leadership. 5. Communication Proficiency. 6. Presentation Skill Supervisory Responsibility This position manages all employees of the department and is responsible for the performance management and hiring of the employees within that department Work Environment The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. Physical Demands The employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. Position Type/Expected Hours of Work This position regularly requires long hours and weekend work. Travel Local travel expected for this position. Required Education and Experience [Indicate education based on requirements that are job-related and consistent with business necessity. Examples are given below.] 1. Bachelor's degree with major concentration in food preparation, management, nutrition or related field. 2. Four years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience. Preferred Education and Experience [Indicate education based on requirements that are job-related and consistent with business necessity. Examples are given below.] 1. Master's degree. 2. Prior experience as an executive chef. 3. Prior experience training, purchasing and managing budgets. Additional Eligibility Qualifications None required for this position. Work Authorization/Security Clearance (if applicable) [This section lists visa requirements, H1-B sponsorship, special clearances, etc. If applicable, insert information regarding government contracts or special requirements.] EEO Statement Angelina's provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Who we are: Experience the future of senior living and care as soon as you step foot into our doors. Casa de las Campanas offers upscale resort-style living in the scenic area of Rancho Bernardo. Our team of dedicated professionals strives to improve the lives of seniors in our community on a daily basis. Our campus and surroundings reflect the love that our residents have for Southern California. Our unique combination of an all-inclusive lifestyle, exceptional hospitality, and a stunning location is unmatched. Our well-traveled and outdoorsy senior community enjoys socializing over meals, exploring nearby trails, and taking in breathtaking views. We are currently seeking a talented Executive Sous Chef to join our Food & Beverage leadership team. If you want to experience a fresh perspective on senior living and make a meaningful impact every day, join us today! You will enjoy: Medical, Dental, and Vision Insurance Bonus eligibility Now offering DailyPay! Life insurance 403 (b) retirement plan with employer match Tuition reimbursement program funded by our residents PTO and paid holidays Pet insurance AFLAC An exceptional work environment that is both engaging and fun! Long-term disability insurance Who you are: A minimum of five years of experience as an Executive Sous Chef, Sous Chef, or Executive Chef in a hotel, restaurant, club, or similar high-volume environment Experience managing multiple dining venues preferred Previous experience or knowledge of food service in a healthcare or senior living environment is a plus Post-secondary coursework in Restaurant Management, Nutrition, or related fields Degree or certificate from a culinary institute preferred ServSafe Certification required Certified Dietary Manager (CDM) credential preferred Knowledge of California Title 22 Regulations preferred Job Summary: The Executive Sous Chef, in collaboration with the Executive Chef, is responsible for the management, oversight, and quality assurance of food production for all dining venues and catering services. This role ensures that appetizing, nutritious meals are prepared and served in a timely manner. The Executive Sous Chef supports staff recruitment, training, performance management, and retention while ensuring full compliance with federal, state, and local regulatory requirements. Essential Job Duties: Supervise kitchen personnel on all shifts, including staffing, scheduling, orientation, counseling, evaluations, and discipline Assist in the preparation of culinary staff schedules for multiple dining outlets Ensure all dining venue food stations are properly set up prior to service and maintained at appropriate temperatures throughout service Develop menus and ensure consistent implementation across independent living, assisted living, special care, and health center dining venues Develop and implement standardized recipes and menu specifications with input from key stakeholders Ensure the Food & Beverage Department meets all State and Federal Health Survey standards and train staff accordingly Monitor food production, storage, and service areas to ensure compliance with all local, state, and federal regulations; take corrective action as needed Maintain HACCP plans, temperature logs, and other required documentation Monitor meal temperatures and ensure accurate recordkeeping Provide culinary education and hands-on, on-the-job training to kitchen staff Develop work assignments, assign special projects, and spot-check food quality to ensure standards are met Collaborate with the Executive Chef, Residential Dining Manager, and Dietary Supervisor on daily operations and future catering events Promote teamwork within the department and across departments to ensure smooth operations and high-quality service Conduct table visits to ensure resident and guest satisfaction Pay Rate: $75,000 - $85,000 All Employees must be able to pass background checks (fitness for duty physical, fingerprinting, employment references) as required by a licensed residential care facility. EOE

Exhibits culinary talents by personally performing tasks while leading the restaurant food preparation staff and managing all food related production. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for all periods of restaurant service. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget, and labor costs. Must ensure sanitation and food standards are achieved. ESSENTIAL FUNCTIONS Leading Culinary Teams Supervises and coordinates activities of cooks and workers engaged in food preparation for all meal periods. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence. Encourages and builds mutual trust, respect, and cooperation among team members. Serves as a role model to demonstrate appropriate behaviors. Ensures and maintains the productivity level of employees. Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. Leads shifts while personally preparing food items and executing requests based on required specifications. Ensuring Culinary Standards and Responsibilities are met for Restaurant Service Estimates daily sales trends and production needs. Coordinates production and plating with the Sous Chef and Cooks. Recognizes superior quality products, presentations and flavor. Plans and manages food quantities and plating requirements for all service periods. Maintains food production and correct storage standards. Ensures compliance with all Food & Beverage policies, standards and procedures. Assists the Executive Chef and Purchasing Manager with menu planning and food purchasing. Develops seasonal and specialty menus for marketing purposes and continued development. Knows and implements brand's Safety Standards. Ensures compliance with all applicable laws and regulations. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Checks the quality of raw and cooked food products to ensure that standards are met. Assists in determining how food should be presented and creates decorative and appealing plating standards. Ensuring Exceptional Customer Service Provides services that are above and beyond for customer satisfaction and retention. Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Strives to improve service performance. Sets a positive example for guest relations. Empowers employees to provide excellent customer service. Maintaining Culinary Goals Associated with Department Standards Sets and supports achievement of goals including performance goals, budget goals, team goals, etc. Develops specific goals and plans to prioritize, organize, and accomplish your work. Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Supports procedures for food & beverage portion and waste controls. Managing and Conducting Human Resource Activities Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others. Participates in training staff on menu items including ingredients, preparation methods and unique tastes. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Other: Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Westin/Solea Carlsbad Resort & Spa rules and regulations for the safe and effective operation of the hotel's facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluating results to choose the best solution and solve problems. Organizes regular pre-shift discussions with FOH staff to cover necessary menu information, such as product info, specials, verbiage for menu items, etc. Attends and participates in all pertinent meetings. Perform other reasonable job duties as requested by Supervisors. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES 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, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Speak with others using clear and professional language. Must possess basic computational ability. Must possess basic computer skills. Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required. Thorough working knowledge of hot and cold food preparation. Good working knowledge of accepted sanitation standards and applicable health codes. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Most work tasks are performed indoors. Temperature generally is moderate and controlled by resort environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Must be able to stand and exert well-paced mobility for up to 4 hours in length. Length of time of these tasks may vary from day to day and task to task. Ability to physically handle knives, pots, pans or other items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Must be able to exert well-paced ability in limited space and to reach other locations of the resort on a timely basis. Must be able to lift up to 15 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. Requires manual dexterity to use and operate all necessary equipment. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. Qualifications Education and Experience High school diploma or GED; 4 years' experience in the Kitchen Leadership position in a property of similar size and quality, OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years' experience in the Kitchen Leadership position in a property of similar size and quality. Licenses or Certificates Must have current Food Handler's Card. Ability to obtain and/or maintain any government required licenses, certificates or permits. Grooming All employees must maintain a neat, clean and well-groomed appearance per Westin/Solea Carlsbad's standards. Attendance: Regular attendance in conformance with the standards, which may be established by Westin/Solea Carlsbad Resort & Spa from time to time, is essential to the successful performance of this position. Employees with irregular attendance / tardies will be subject to disciplinary action, up to and including termination of employment. Upon employment, all employees are required to fully comply with Westin/Solea Carlsbad Resort & Spa rules and regulations will be subject to disciplinary action, up to and including termination of employment. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. Ownership: This job opportunity for employment is being made available by Grand Pacific Hotel Services, L.P. , the owner and the employer of all associates working at Westin/Solea Carlsbad Resort & Spa. Marriott International is not the owner or operator of Westin/Solea Carlsbad Resort & Spa. Marriott International is not the direct or indirect employer or joint employer of any associates working at Westin/Solea Carlsbad Resort & Spa. Marriott International does not control, govern or regulate any aspect of recruitment or employment at Westin/Solea Carlsbad Resort & Spa. Marriott International is not responsible for any aspect of your application, candidacy, or employment at the resort, nor shall Marriott International be liable for the data collection, use and privacy practices of the Westin/Solea Carlsbad Resort & Spa's owner or operator.

Desert Champions is hiring an Executive Chef for NOBU - Indian Wells. The Executive Chef upholds all Nobu service standards. The individual in this position is the leader of all culinary functions including menus, food preparation, staffing, and finance. Responsible for maintaining the highest standards of food quality, safety, and consistency, with a focus on the overall success of the restaurant. This position requires exceptional communication skills and the ability to be discerning, execute good judgement and assure high-quality food to create exceptional guest experiences. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: * Train, mentor and inspire the kitchen team through hands-on leadership, including sous chefs, cooks, and other culinary personnel * * Handle staffing issues such as hiring, scheduling, attendance, and discipline * * Conduct performance evaluations and offer appropriate coaching and guidance * * Oversee all aspects of food preparation and execution, ensuring quality, consistency, and efficiency * * Oversee prep work, cooking, and plating to ensure efficiency and quality * * Ensure staff compliance with all health, safety, and sanitation standards including surfaces, utensils, food prep and storage * * Maintain all required checklists, reports, and other documentation * * Collaborate with management team to develop menus, considering seasonal ingredients, customer preferences, and restaurant concepts * Develop specials and function menus, ensuring they align with Nobu's standards and guest preferences * Consistently ensure a strong focus on Nobu's specific culinary standards and techniques, for all food preparation, presentation, and taste across all dishes * Oversee kitchen operations, including inventory, ordering and food and labor costs to meet financial targets ensuring profitability while maintaining quality * Foster a positive, respectful, and professional culture with all employees, customers, and suppliers through effective and professional communication * Track and prepare guest order tickets while adhering to established ticket time production standards* * Attend all mandatory meetings and trainings; maintain certifications, be aware of scheduled, special events * * Provide relief as needed to adhere to meal and rest breaks in accordance with state laws * * Follow all company and state harassment and workplace violence prevention and policies * * Adhere and administer appropriate responses to emergencies for fire and life safety * * Handle time and Payroll approvals and other managerial functions as needed * * Other duties as assigned * Essential Job Function The job duties and responsibilities listed above are a general outline of the typical functions of the job, not an exhaustive list of all possible tasks and duties as assigned by management 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 & EXPERIENCE * At least 5+ years executive chef experience in a fine dining, high volume environment * At least 3+ years in a management position * A culinary arts degree preferred KNOWLEDGE, SKILLS, and OTHER ABILITIES * Ability to work in high-pressure environments * Strong knowledge of Japanese/Peruvian cuisine including sushi, and sashimi * Knowledge of weights, measures, and recipe yields * Extensive knowledge and understanding of food preparation, cooking techniques, and equipment * Knowledge of general sanitary and safety practices * Proven ability to lead and manage a large kitchen team effectively * High attention to detail in terms of food quality, presentation, and consistency * Advanced knife skills * Proficient knowledge of food/plate costs REQUIRED LICENSES/CERTIFICATIONS * California Workplace Harassment certification * Riverside County Handlers certification * California Workplace Violence Prevention training LANGUAGE ABILITY * Ability to read and interpret documents such as manuals, instruction brochures, and email correspondence * Ability to speak effectively with guests, customers, vendors, VIPs, and employees of the organization MATH ABILITY * Advanced math ability, Strong abilities of addition, subtraction, multiplication, and division * Calculation of amounts, sizes, or other measurements * General understanding of accounting formulas * Ability to organize numerical data and maintain attention to detail REASONING ABILITY * Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form * Ability to deal with problems involving several concrete variables in standardized situations COMPUTER KNOWLEDGE * Intermediate level of proficiency with Microsoft 365, including Outlook, Word, and Excel * Experience working with Micros Symphony and Open Table a plus * Intermediate computer literacy, including laptop, iPad, time clock, etc. 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. * Ability to walk long distances and stand during entire shift * Regularly required to stand, walk, stoop, kneel, crouch, talk and hear * Frequently required to use reach with hands and arms * Ability to work in confined space * Must have exceptional vision with or without corrective lenses * May occasionally lift up to 80 pounds WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * This position requires flexible working hours, and will include nights, weekends, and major holidays, as required. May be required to work extended work hours during events or special projects * Employee is regularly exposed to indoor and outdoor weather conditions * Frequently exposed to cold, hot, wet, or humid conditions * Noise level in the work environment is usually loud EOE

Are you a chef who wants to escape the toxic kitchen workplace and work directly with private clients? Join the movement to fight against the processed junk-food giants in favour of powerful organic, home-cooked meals - the fuel that made humans into the most successful species on our planet. Become a Biochef at Biospan, where you'll create powerful, bespoke meals for private clients - working directly in their homes. Dive into a world of performance cooking and nutrition, handpicking the finest organic ingredients. You'll team up with nutrition experts, learn the art of nutritious meal prep, and directly see the life-changing effects your cooking has on clients. It's more than a job; you'll be changing people's live everyday. We are looking for a full-time private chef to work 5 days a week. The role is based in San Diego. This is for a family who has someone going through cancer treatment. We are looking for a nutritional chef to support the family. At Biospan, you'll get hands-on training from our nutritional experts and head chef. Learn to craft custom nutrition-packed menus, select the finest organic produce, and cook meals that are as nutritious as they are flavourful. It's a masterclass in taking cooking to the next level. If you value nutrition, fitness, and natural living, we want you to apply. (The ideal candidate is trustworthy, organised, and always willing to go the extra mile.) Experience: 3 years minimum chef experience Private chef experience (preferred) Other requirements: Driving Licence (required) Background check (required) Insurance (required) Work Location: In person (in the clients home) How to apply: Please fill out the application form. It will take 1 to 2 minutes. We ask you questions about your experience, your location, and your work preferences. This way, we can contact you in the future when we have jobs in your area. Please fill out address questions properly (without adding extra notes), or your application may not be processed properly.

Job DescriptionBenefits: Company parties Dental insurance Free uniforms Health insurance Opportunity for advancement Paid time off Training & development Do you consider yourself a master chef? Are you an expert at a multitude of cuisines? Do you consider yourself a consummate customer service professional? We are Down To Earth Cuisine Personal Chef Services, and we are looking for rock star chefs to join our growing team. This person would cover clients in carious locations throughout San Diego County. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule during business hours. Have a life outside of work! You will create personalized menus for clients, based on dietary preferences. Then shop, prepare the meals in the client's kitchen, and package up to a weeks worth of dinners for clients to enjoy at their leisure. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Requirements: Availability: Monday through Friday, 9:00 AM to 5:00 PM with occasional weekends. Culinary certification is a plus. Strong commitment to providing superior customer service. Patience and the ability to build trust with clients. Adaptability to changes within the work environment. Excellent time management skills. Respectful and professional communication skills. Knowledge of sustainability practices and willingness to follow them. 5 years' experience as a professional chef (3-4 years DOE). proficient in software tools, such as Google Workspace and customer management tools. Responsibilities Create menus for clients on a weekly basis. Shop at local markets for supplies. Prepare a week's worth of meals in the client's kitchen. Leave the kitchen spotless before heading to your next client. Consistent communication with the company and clients. Complete daily job report. Participate in regular virtual team meetings. Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.

Job DescriptionBenefits: Company parties Flexible schedule Free uniforms Health insurance Opportunity for advancement Paid time off Training & development We are Down To Earth Cuisine Personal Chef Services, and we are looking for a rock star Chef to work with us on a part-time basis taking on several families. This position can grow into full-time as you show us you can "crush it"! Our families are located in places such as San Clemente, Laguna Area, San Juan Capistrano, Coto De Caza, Mission Viejo etc. What you bring to the table, you have a love of all cuisines, a servants heart, and a penchant for great customer service. Your strong creative spark drives you and you dont go a day without exploring a new ingredient, cooking technique or cuisine to keep that drive strong. Your love of serving the public pushes you to provide exceptional service. You are an organization maven, a killer time manager and a stellar communicator. In addition, you have menu writing experience, an exceptional palate, and easily adapt in an ever-changing environment. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule, creating personalized menus for our clients based on dietary preferences. Then they shop, cook and package up to a weeks worth of meals for our clients to enjoy throughout the week. This role offers an opportunity to showcase your culinary expertise. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Once you are working 20+ hours a week, we offer healthcare benefits. Requirements: 5 years' experience as a professional chef (would consider 3-4 yrs. DOE). Available 8-20 hours per week (can increase based on performance). Culinary training or certification is a plus. Must be a US Citizen or permanent resident. Responsibilities Create menus for our clients on a weekly basis. Shop at local markets for supplies. Prepare a week's worth of meals in our client's kitchen. Leave the kitchen spotless before heading to your next client Complete daily client report using our software tools. Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.