Executive chef jobs in Visalia, CA - 1,757 jobs

Escape from the Every Day and Discover an Extraordinary Career Experience with Scratch Restaurants! Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal “from scratch” approach to hospitality. Currently featuring and expanding our Sushi by Scratch Restaurants and Pasta|Bar tasting menu concepts. We invite you to explore our exciting and rewarding career opportunities and to be a part of our growing, dynamic team whose focus and passion is innovation, commitment to excellence, and uncompromising quality. With regular recognition both locally and nationally and soon internationally, this is a great place to grow and develop your career. We are looking for a Head Chef to help us run a Michelin star restaurant. Qualified Head Sushi Chef candidates are those who have experience organizing and running a Michelin caliber restaurant, as well as functioning in a front-facing capacity. The right candidate is comfortable communicating with guests, and helping to achieve a Michelin-caliber experience. Qualifications Preferred: Supervisory experience (required) Previous Sous Sushi Chef (or comparable leadership role) experience in a restaurant environment Minimum of 5 years' experience working in a professional and hospitality driven restaurant. Certified in all safety, sanitation and food handling procedures. English language, professional communications, math, and computer skills are required. Be able to work in a standing position for long periods of time (minimum of 12 hours / day). Be able to reach, bend, stoop and frequently lift up to 50 pounds. All employees must maintain a neat, clean and well-groomed appearance professional appearance. Ability to problem solve in live time. Ability to lead a team with little to no guidance. Essential functions and responsibilities: Create a communicative, professional and respectful relationship with the General Managers, Regional Managers, Directors, Ownership, and the team. Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Work closely with the General Manager to ensure proper leadership, fiscal responsibilities, training, employee retention, and maintaining a professional environment for all members of the team. Lead by example to ensure that the team is continually striving to be better, yourself included. Active engagement with guests; start and end the guest experience through opening and closing statements. Working service daily is required. Providing support to all team members and filling in wherever is necessary. Monthly review and understanding of P&L and yearly budget objectives. Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property. Assume 100% responsibility for the quality of service and overall financial success of the restaurant working in conjunction with upper management. Attend all scheduled employee meetings and bring suggestions for improvement. Perform inventory and purchasing responsibilities on a daily and monthly basis, in conjunction with the General Manager or Assistant General Manager. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Travel Travel may be expected for this position. Compensation Details Compensation: $100,000 US to $110,000 US annually Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts, Growth Potential, Career Advancement

The Culinary Assurance & Implementation Chef is responsible for ensuring that our products are executed consistently, safely, and accurately at all stages of manufacturing. This role partners closely with Operations, Quality, and the R&D team to protect flavor integrity, ensure compliance, and drive consistent results across internal manufacturing sites and co-manufacturers. As a trusted resource, this role upholds the quality and standards of our products at Kevin's Natural Foods, ensuring we deliver the best possible products to our consumers. What You'll Do: Ensure consistent flavor, texture, appearance, portioning, and finish across internal manufacturing sites and co-manufacturers. Partner with Operations to translate approved culinary requirements into repeatable, scalable manufacturing processes. Support first production runs, line startups, and process changes for existing products. Validate that production execution aligns with documented SOPs and culinary intent. Conduct routine sensory evaluations and in-line checks to verify adherence to established standards. Serve as the escalation point for culinary-related quality deviations and corrective actions. Provide data-driven feedback to Operations on execution trends, risks, and opportunities. Maintain and own culinary SOPs, preparation guidelines, build sheets, and sensory standards. Act as a culinary resource for manufacturing teams to reinforce standards and best practices. Train Operations, QA, R&D, and Production teams on critical culinary control points and quality drivers. Partner closely with Quality and Food Safety to ensure compliance with HACCP, GMP, and regulatory requirements. Ensure culinary processes align with sanitation, allergen control, labeling accuracy, and food handling requirements. Support accurate product specifications and allergen controls in partnership with QA. Contribute to internal and external audits as a culinary subject matter expert. Support investigations related to consumer complaints, quality holds, or deviations from standards. Identify opportunities to improve consistency, repeatability, and execution efficiency without altering approved product intent. Travel to manufacturing facilities and co-manufacturers as needed to support execution consistency. Other duties as assigned and necessary. What You'll Need: Passion for delivering safe, quality and delicious food to the consumer. Bachelor's degree in Food Science, Nutrition, Biology, or a related field; or applied experience. 1-3 years applied experience in a restaurant kitchen or commercial/manufacturing environment Proven experience partnering with FSQA and Operations teams. Familiarity with SOP development, audits, and production documentation. Strong understanding of HACCP, GMPs, and food safety requirements Working knowledge of FDA, USDA/FSIS, FSMA, labeling regulations, and food safety standards. Strong documentation, organization, and communication skills. Willingness to travel to manufacturing facilities as needed. Healthy, Diverse Teams Breed Innovation: Kevin's Natural Foods is proud to be an equal opportunity employer. We deeply believe that diverse backgrounds and experiences make better teams, and we seek to attract talent from all walks of life. The team at Kevin's is smart, humble, and passionate and we value a work environment that fosters personal development and opportunities to move within our small, but quickly growing organization. More About Kevin's Natural Foods: Kevin's Natural Foods is a line of refrigerated and frozen meals, sides, soups, and sauces on a mission to empower even the busiest people to eat clean without sacrificing flavor. Co-founded by Kevin McCray who battled an auto-immune disorder for years, Kevin's Natural Foods was born from his desire to make clean eating seamlessly fit into any lifestyle. Shockingly delicious and made with clean ingredients, Kevin's products are ready in minutes and always free from gluten, soy, and refined sugar. In 2023, Kevin's Natural Foods joined the Mars Food & Nutrition family, allowing us to expand our reach, accelerate innovation, and bring our mission to even more households while staying true to the quality and integrity that define our brand. A true market disruptor, Kevin's is the first clean refrigerated entrée brand working to prove every day that proper nutrition can be as delicious as it is healthy. Kevin's Natural Foods uses E-verify to confirm employment eligibility. For more information, please see the links below: ********************************************************************************************** ******************************************************************************************

Food & Beverage Manager | Esperanza on the Rooftop The Ava Hotel, Curio Collection by Hilton | Paso Robles, CA Salary: $80,000-$85,000 | Full-Time | Bonus Eligible | Stretch Goal for Top Performers The Ava Hotel Paso Robles, Curio Collection by Hilton™ - A Luxury Paso Robles Hotel Paso Robles Restaurants | Pine Street Bistro™ Esperanza on The Rooftop™ - Best Restaurants in Paso Robles The Ava Hotel is seeking a dynamic Food & Beverage Manager to lead Esperanza on the Rooftop and Pine Street Bistro evening service. This role is hands-on and guest-facing, focused on team leadership, culture, service execution, and driving vibrant rooftop and lobby-bar experiences. From outlet revenue to profitability. Key Focus Areas: Lead nightly operations for Esperanza Rooftop & Pine Street Bistro Coach, schedule, and motivate service and bar teams Ensure elevated service, strong beverage execution, and brand standards Manage labor, service flow, and guest experience during peak periods Who You Are A confident, hands-on F&B leader who thrives in high-energy bar and rooftop environments Experienced managing evening service, cocktails, and guest-driven experiences A strong culture leader who coaches, schedules, and shows up on the floor Operationally sharp with a balance of service, labor control, and profitability Passionate about hospitality, nightlife energy, and creating memorable guest moments

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

We are seeking a Food and Beverage Manager to join our team. The position works with the Food & Beverage Director and the team to ensure that Menlo Tavern operates smoothly, and that our Banquet & Catering teams are fully supported and all our on- and off site events are reflective of our commitment to service. ESSENTIAL DUTIES AND RESPONSIBILITIES Ensure excellent direction in the standards and practices of service Direct and monitor services staff's adherence to technical and hospitality service standards. Ensure that guests receive excellent service and hospitality. Effectively perform open - and closing duties and properly secure the operation. Ensure excellent maintenance and cleanliness of the dining room, service stations and surrounding areas at all times. Organize and complete the administrative set up and break down of service (including but not limited to; creating floor plans, menus, associate check in, cash outs, bank close outs etc. Maintain positive working relationships with kitchen leaders and line staff throughout service periods. Attend to guests, ensure, and provide excellent service and hospitality to all guests. Adhere to all policies and procedures pertaining to personal appearance, attendance and conduct. Remain current and compliant with the human resources practices and policies. Ensure that the payroll process is completed accurately, on time and according to business and accounting procedures. Keep associates informed of all benefit related activities, meetings and offerings. Build and foster a culture of enlightened hospitality and a high-performing team, develop and achieve individual performance goals and metrics and develop associates to reach the common goal of growing the business. In collaboration with the F&B management team, build a high performing team; continuously strengthen the brand and culture by delivering uncommon hospitality and excellence to guests, while building and strengthening core business through regular guest and business development. Collaborate with the management team, in line with the Executive Chef, to determine goals, timelines and tactics to achieve industry recognition. Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action up to and including termination. Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the Hotel. Upon employment, all associates are required to fully comply with the Hotel rules and regulations for the safe and efficient operation of the facility. 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. Proficient in Excel, Word, Outlook etc. Excellent understanding of fine dining food, reservations, service and beverage programs and overall food and beverage knowledge. Ability to multi- task in an ever changing and busy restaurant environment. Demonstrated problem solving and delegation skills. Demonstrate a “coach in the moment” willingness and ability. Proven ability; lead by example, excellent verbal and written communication, attention to detail, always learning, humility and confidence, restaurant financial knowledge, profit & loss, budget, labor cost, POS systems, excellent time management and organizational skills. Must be knowledgeable and skilled at service standards, guest relations and etiquette. The ability to effectively deal with associates and customers some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts. Able to write Food & Beverage reports, business correspondences, memos and associate performance evaluations. Excellent organizational skills. Ability to move through a crowded Restaurant to monitor activity. Ability to read, listen and communicate effectively in English. Above average math skills. Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Able to work in a fast paced environment. The ability to speak Spanish is preferred. Meets legal age requirements for the position. EDUCATION and/or EXPERIENCE Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities. High school diploma is preferred. Three plus years of operations/culinary supervisory experience in hospitality and fine dining is preferred. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate is regularly required to stand. The associate frequently is required to walk, sit; carry, balance use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The associate must frequently lift and/or move up to 50 pounds. PAY SCALE The salary for this position is between $70,000 and $75,000 per year. This is the pay range for this position that the Hotel reasonably expects to pay. Decisions regarding individual wage rates will be based on a number of factors, such as experience, type of hotel experience, and education. The Stanford Park Hotel is an equal employment opportunity employer. Company policy prohibits unlawful discrimination based on race, color, national origin, ancestry, ethnicity, religion (including religious dress and grooming), sex, gender, sexual orientation, gender identity (including gender-related appearance and behavior), partnership status, pregnancy (childbirth, breastfeeding, or related medical condition), age, physical or mental disability, medical condition, military or veteran status, status as a victim of domestic violence, sexual assault, or stalking, genetic information, marital status, ethnicity, alienage, citizenship status or any other protected classification, in accordance with applicable federal, state, and local laws. Consistent with the American's With Disabilities Act, applicants may request accommodation needed to complete the application process. Please contact the People and Culture Department if you have any questions regarding this policy.

Food & Beverage Director JOB #74477 Job Description: Food & Beverage Manager Our client operates a recreational facility that offers a variety of swimming, tennis and clubhouse activities. It is a private, member-owned golf and country club. They are looking to fill the position of a Food & Beverage Job Summary: The Food & Beverage Manager is responsible for leading and elevating the dining experience for Members and guests by overseeing all food and beverage operations at the Club. This position ensures that service standards reflect the highest level of hospitality and professionalism, maintaining an exceptional atmosphere in all dining areas, lounges, and banquet facilities. The Manager will drive operational excellence, member satisfaction, and financial performance while upholding the traditions and prestige of the Club. Essential Duties & Responsibilities: Service & Operations Management: Establish and enforce premier service standards, ensuring an elegant and seamless dining experience in all Club dining areas and events. Oversee all aspects of dining room preparation, including staffing levels, table settings, linens, glassware, and overall ambiance. Conduct regular walk-throughs of all food and beverage outlets to ensure a consistent, high-quality experience for Members and guests. Maintain a visible presence on the floor, engaging with Members to anticipate needs and enhance their experience. Staffing & Training: Hire, train, and develop service staff with a focus on professionalism, attention to detail, and superior hospitality. Ensure staff are in proper uniform and adhere to the Club's dress code and appearance standards. Conduct pre-shift, pre-meal, and pre-event meetings to maintain clear communication and alignment across all departments. Evaluate and mentor staff performance, providing feedback and corrective action when necessary. Member Relations & Service Excellence: Cultivate strong relationships with Members, ensuring personalized service and responsiveness to preferences. Address and resolve member concerns with discretion and professionalism, ensuring an exceptional experience. Implement service enhancements and training programs to exceed member expectations consistently. Financial & Inventory Management: Develop and monitor budgets, controlling costs while optimizing revenue opportunities through strategic menu planning, promotions, and special events. Conduct monthly beverage inventories and quarterly audits of china, glassware, and silverware. Implement strategic upselling initiatives and train staff in effective sales techniques to maximize profitability. Event Coordination & Collaboration: Work closely with the Executive Chef to design and maintain seasonal menus that reflect the Club's culinary excellence. Collaborate with event planning teams to execute seamless private events, banquets, and Club functions. Ensure proper staffing and coordination for all special events, ensuring a high-caliber guest experience. Compliance & Safety: Enforce all food safety, sanitation, and alcohol service policies, ensuring compliance with Club standards and local regulations. Train staff in responsible alcohol service, including legal drinking age verification and handling intoxicated guests appropriately. Serve as Manager on Duty (MOD) when necessary, ensuring the Club is secure and operations run smoothly. Qualifications & Skills: Proven leadership experience in a high-end hospitality, private club, or fine dining setting. Exceptional knowledge of food, wine, and beverage service standards. Strong financial acumen with experience in budgeting, cost control, and revenue generation. Outstanding interpersonal and communication skills, with a commitment to elite-level service. Ability to train, develop, and inspire a team to uphold the highest standards of excellence. Experience with point-of-sale (POS) systems and club management software is a plus. This position requires a hands-on leader who thrives in a luxury service environment, ensuring that every dining experience reflects the exclusivity and prestige of the Club. Location: Fresno, CA. Benefits Medical Dental Life Insurance Profit-Sharing 401K *Waiting period may apply. Only full-time employees eligible Experience: 5 years+ minimum Work Hours: Wednesday - Saturday + Sunday (as needed) - Various Hours Compensation: $68,000 - $75,000 base salary (DOE) + bonus potential EEO: This company is an Employment Equity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, disability, sex or national origin. Qualified minorities, women and veterans are encouraged to apply. California applicants: to see how we protect your data, visit our website at *********************************************************

Overview: Job Summary: Manages all Food and Beverage locations as assigned by the Director. Responsible for the overall successful operation of Food & Beverage locations, including financials, guest service, team members, cleanliness, safety compliance, brand management, and providing an entertaining dining experience. Responsibilities: * Practices "Management by walking around" daily, to engage with employees and guests, build relationships, monitor operations, set and maintain standards, and gain firsthand insights into their teams' operations and challenges. * Responsible for the overall successful operation of all business units and processes assigned by the Director of Food & Beverage. * Ensure that the highest quality in execution is achieved and an atmosphere of continual improvement is maintained. * Takes the lead on ensuring that Financial results are meeting or exceeding targets for both revenue and profit by continuously evaluating and adjusting to business needs. * Manages location inventory to ensure quality, accuracy, just in time delivery, safety standards, proper storage, cleanliness, and maximize cost of goods. * Manages all team members to deliver the highest quality and entertaining experience to our guests by using best practices in hiring, terminating, training, setting standards, enforcing policies and demonstrating an excellent example. * Meets with direct reports regularly to discuss operations including tactics to, enhance the guest and associate experience, improve efficiencies, deliver financial results, improve overall operations, and support elevating our brand. * Builds Talent by mentoring, delegating, goal setting, and coaching, as part of a succession planning strategy. * Ensure all federal, state, local, and park regulations are being adhered to within areas of responsibility. * Responsible for passing all health department inspections and third-party health and safety inspections. * Serves as Park Duty Manager. * Enforce and Adhere to all department and park polices. * All other duties as assigned Qualifications: Skills and Qualifications: * Bachelor's degree in management (or related field) or equivalent management experience in food industry. * 2-3 years' experience as a theme park supervisor/manager of Food and Beverage Operations, restaurant management experience, or experience in multi-unit Food and Beverage Operations related field. * Strong written and oral communication and interpersonal skills. * Must be professional, energetic, self-motivated, able to motivate others, and have a positive attitude. * Experience supervising large teams and interfacing with all levels of management. * Strong teamwork skills and ability to work productively across various departments. * Strong organizational skills and ability to manage multiple operations. * Budget planning experience and proficient in Microsoft Word and Excel. * ServSafe Manager certificate and ServSafe Alcohol certificate. * Flexible schedule required including nights, weekends, and holidays.

Job DescriptionSous Chef Quail Park on Cypress - Independent, Assisted Living, & Enhanced Assisted Living Schedule: Full-Time (Includes weekends and holidays as scheduled) Quail Park on Cypress offers California-inspired architecture with comfortably appointed apartment homes and cottages, providing residents extraordinary opportunities to remain active and socially engaged. We are committed to delivering exceptional hospitality and dining experiences for our residents and are seeking a talented Sous Chef to join our Signature Dining team. Position Summary The Sous Chef supports the Director of Signature Dining in the daily operation of the culinary department, including food preparation, menu execution, staff leadership, regulatory compliance, and resident satisfaction. This role serves as a key culinary leader and may assume responsibility for the department in the absence of the Director of Signature Dining. Essential Duties and ResponsibilitiesLeadership & Operations Support the Director of Signature Dining in developing kitchen schedules, assigning daily tasks, and ensuring efficient meal production, service, and cleanup. Assist with managing the department within established budgetary guidelines. Train, supervise, and direct kitchen team members during assigned shifts. Maintain working knowledge of OSHA, CDPH, and local/state regulatory requirements and ensure full compliance. Fill in for the Director of Signature Dining and Dining Room Manager as needed. Support dining room service operations when required. Culinary & Food Service Operations Assist with menu development, ensuring meals offer variety, appeal, and meet the nutritional needs of the senior population. Ensure food is prepared and presented attractively and consistently. Routinely assist with food preparation and cooking across multiple dining venues. Enforce proper food safety, sanitation, and safe food handling practices at all times. Maintain clean, organized, and sanitary kitchen and food storage areas. Assist with ordering, inventory management, and maintenance of food supplies, equipment, and small wares. Resident Experience & Community Engagement Communicate with residents, families, guests, and team members to address feedback and maintain high satisfaction. Participate in and support special events, parties, and marketing functions. Assist with resident activities and special functions as directed. Other Responsibilities Attend required meetings, trainings, and in-service sessions. Uphold Residents' Rights in accordance with state regulations and company policy. Support and comply with all company policies and service philosophy. Maintain reliable and predictable attendance. Perform other duties as assigned. Minimum Qualifications Certified culinary arts training preferred. Minimum of 3 years of food service experience with progressively increasing responsibility. At least 1 year of supervisory experience preferred. Experience in both restaurant and senior living environments preferred. Experience working in multiple dining venue settings preferred. Strong understanding of dining room and kitchen operations. Demonstrated ability to develop and execute menus that meet senior nutritional needs. Knowledge of cooking methods, ingredients, equipment, and procedures. Strong commitment to customer service and hospitality. Ability to read, write, comprehend, and speak English effectively. Basic computer proficiency. Detail-oriented with strong organizational skills. Ability to meet all health, safety, and food handling regulations. Ability to perform essential job functions with or without reasonable accommodation. Required Certifications Current Food Handler's Certification Current CPR and First Aid Certification Annual Continuing Education Credits as required Pre-Employment Requirements Successful completion of pre-employment screening, including physical exam, drug test, TB test, and criminal background check. Working Conditions Full-time position with flexible scheduling, including breakfast, lunch, dinner, weekend, and holiday rotations. Join Quail Park on Cypress and be part of a team dedicated to excellence, hospitality, and enriching the lives of our residents every day. Powered by JazzHR W2y3wNoCrU

Biospan offers a unique private chef and nutrition service called BioCheffing. As a BioChef, you will work with private clients, using Biospan menus, shopping for organic ingredients, and preparing healthy meals. We are looking for a private chef to work 2 days a week (around 14-16 hours total). The role is based in the San Francisco Bay Area. This is a part-time role supporting a health-focused couple with ultra-clean, gluten-free, ancestral-style cooking and structured meal prep (4 dinners per week plus lunches, designed with our nutrition team). Start date: Within ~2 weeks of offer (to be confirmed) Groceries reimbursed by the client How to apply: Please fill out the application form. It will take 1-2 minutes.

Job DescriptionCulinista chefs work in clients' homes, providing weekly meal prep service, gatherings of all kinds, and/or full and part time support. The most successful chefs on our platform are trained via culinary school and/or restaurant kitchens, have a combination of fine dining and private chef experience, have at least three years of professional kitchen experience, and are comfortable cooking in high-net worth households.

Job Description Who we are Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing". What's in it for you As part of our team, the ideal candidate will gain access to supportive and smart partners, first-class learning and engagement technologies, exceptional employee wellness and medical benefits, innovative recruiting strategies and resources, and much more! Pay range: $33.00/hr What you will do The Sous Chef is an exciting opportunity to enhance and increase your culinary skills and experience. This role provides direction and guidance for the production of food including implementation of systematic production methods, standardized recipes, portion control, menu development, and purchasing requirements. This team member… Will help ensure client and customer service satisfaction with food production. Ability to communicate on various levels including management, client, customer, and associate levels. Follow directions from the Executive Chef or Food Service Director. Maintain strict following of recipes for all food production & products. Counts accurate inventory of all items in all food storage areas; Maintains FIFO of freight in assigned areas. Produces menu items by timeline requirements. Maintains all HACCP standard operating procedures. Ensures a clean & sanitary workstation/area by practicing the clean-as-you-go method. Maintain all prepared items and ensure they are labeled with the following information: item inside the container, date item is prepped, use-by date, and initials of the person who prepped the item. Performs all cooking methods and preparation methods on proteins, vegetables, starches & other ingredients according to the recipe within the prescribed time frame to complete all service times for the café. What you will need Two (2) years prior restaurant experience preferred. Two (2) years prior hospital experience a plus! Professional kitchen environment experience. Scratch base cooking preferred. Culinary Arts degree a plus. Proficient computer skills including various computer programs, Microsoft Office programs, e-mail, and the internet. ServSafe Certified. Ability to successfully pass a criminal background check (State and Federal) and drug screen. Who you are People who do well on our team are service-minded and have a helpful, humble, and hungry nature. The ideal candidate has a can-do attitude, a spirit of curiosity, a bravery to try new things, a tendency to assume best intentions, and a hunger to learn and grow. We actively seek out team members who care deeply about the mission, passionately search for the answers to their questions, humbly lean on partners for help, tirelessly do what it takes, and reflect on their days with gratitude. If that's you, PLEASE come say “Hi”; we've been waiting for you! Thomas Cuisine is an Equal Opportunity Employer and does not discriminate against any employee or applicant for employment because of race, color, sex, age, national origin, religion, sexual orientation, gender identity, status as a veteran, and basis of disability or any other federal, state, or local protected class. We believe in Diversity, Equity, Inclusion, and Belonging and our mission is to create an inclusive work environment where all employees' differences are celebrated, their thoughts matter, and everyone feels safe to bring their authentic selves to work. REAL Food | Genuine Service | Enduring Relationships

Bel Air Private Chef with Frequent Travel Location: Bel Air (Los Angeles,) CA (with travel to Italy and Miami as needed, often last -minute) Compensation: Up to $200,000+ DOE + Benefits Package Schedule: Full -time, 5 days per week, with flexibility for travel and schedule changes, often on short notice. Bags -Packed mentality a MUST. Days off each week will not always be the same. LOCAL CANDIDATES PREFERRED - RELOCATION ASSISTANCE NOT OFFERED. APPLICATIONS LACKING RESPONSES to PRE -SCREENER QUESTIONS ARE INCOMPLETE AND CAN NOT BE CONSIDERED. MICHELIN EXPERIENCE IS HIGHLY PREFERRED. CANDIDATES REQUIRING VISA ASSISTANCE CAN NOT BE CONSIDERED. About the Role: We are seeking a skilled and inspired Private Chef to join a dynamic Los Angeles household, supporting a single principal who values health, balance, and exceptional culinary experiences. This role is best suited for a chef with a passion for plant -based and pescatarian cuisine, who can consistently deliver meals that are both nutritious and indulgent, with an emphasis on clean, elegant presentation. In addition to daily meal preparation that supports long, high -energy workdays, the chef will also be responsible for regularly executing elevated dinner parties for 6-8 guests, starting with canapes and through dessert. These gatherings are frequent and require a chef who can curate thoughtful, seasonal menus, manage spectacular plating and timing with precision, and create a fine -dining experience in an intimate, private setting. Key Responsibilities: Plan, prepare, and execute daily meals that focus on healthy, seasonal, and organic ingredients, tailored to the principal's nutritional goals and preferences Create special occasion menus and indulgent dishes with exceptional presentation when requested Ability to seamlessly execute frequent 6-8 person dinner parties for highly discerning palates Demonstrate consistent execution of clean, elegant, and elevated Michelin -level plating across all meals and events, meeting fine -dining presentation standards at all times Adapt quickly to last -minute schedule changes, travel plans, and dietary needs Shop for ingredients or coordinate with trusted vendors to source high -quality, fresh produce and specialty items Demonstrated ability to substitute traditional ingredients (e.g., salt, butter, flour, soy sauce) with clean, health -conscious alternatives while preserving authentic flavor, texture, and overall culinary appeal Maintain a clean, organized kitchen and uphold the highest standards of food safety and hygiene Travel to Miami and Italy and other locations for stays with ability to adjust menus based on local ingredients/cultural influences Collaborate with other household staff to ensure a seamless and discreet dining experience Keep detailed records of meal preferences, allergies, and nutritional considerations Qualifications: Proven experience as a Private Chef, ideally for a high -profile individual or household for 5+ years Deep experience in plant -based and pescatarian cooking Background in Michelin -starred kitchens or equivalent fine dining experience is a significant plus Strong knowledge of nutrition, clean eating, and modern dietary trends Able to balance consistency with creativity, offering variety while honoring dietary principles Comfortable with changing routines, evolving priorities, and frequent travel Discreet, respectful of privacy, and committed to maintaining confidentiality Culinary degree or equivalent professional training preferred Valid passport and ability to travel internationally Personal Qualities: Calm, cool, and collected-unflappable under pressure Highly organized and self -motivated Approachable with a positive, can -do attitude Passionate about health, wellness, and delivering memorable culinary experiences Strong communicator who can take initiative and feedback with professionalism Compensation & Benefits: Competitive salary Up to $200K+ DOE + Benefits Travel accommodations and expenses covered when needed Opportunity to work in beautiful locations with a respectful and appreciative principal Supportive and professional household team

We're hiring a Part Time private chef. Each day is a Full day. You will work at the clients home. You'll plan straightforward, nutrition-led menus, shop for ingredients, cook, batch where useful, and leave the kitchen clean. You'll coordinate with our nutrition team when needed. You'll work 5 days per week for roughly. Each day is a Full day. You will work at the clients home. The client's is based in Los Angeles. Pay: USD 700 for a Full day. Groceries are reimbursed. You should have at least three years of professional kitchen experience. Private-chef experience is preferred. You are organised, discreet, punctual, and you keep a tidy kitchen. A valid driving licence, active chef insurance, and a clear background check are required. An interest in nutrition and fitness is helpful, and a calm, systematic approach to meal prep will serve you well. To apply, please complete our short form. It takes 1-2 minutes and covers your experience, location, and availability. Enter your full address without extra notes so we can match you to roles in your area.

Are you passionate about food, but not the unpredictable restaurant grind? Join our team at Wedgewood Weddings & Events as a Banquet Chef! We're looking for a seasoned culinary professional to lead our culinary team and deliver exceptional dining experiences for our weddings and events. We offer a fulfilling career path in a stable environment with a better work-life balance than traditional restaurant roles. If you're ready to showcase your culinary skills in a dynamic events setting, we want to hear from you! What you'll do: Prepare and execute both buffet and plated meals in a catering environment Lead a Dedicated Team: Motivate and guide a small culinary team, ensuring fiscal responsibility while upholding the highest culinary standards Manage Culinary Operations: Complete inventory, ordering, scheduling, and kitchen maintenance while prepping and executing events Maintain Cleanliness and Organization: Ensure the kitchen is clean and organized for smooth operation Adhere to Standards: Follow company recipes, standards, and quality guidelines to consistently deliver outstanding culinary experiences Collaborate as a Team Player: Support your team by taking on various roles as needed, including prep work, cooking, dishwashing, and kitchen cleaning What we're looking for: Proven Leader: Demonstrated ability to lead a small team with a focus on fiscal responsibility and culinary excellence Commitment to Standards: Embraces our company standards and recipes, executing them with precision and consistency Experience: 3+ years experience in a lead culinary position or high-volume production experience, displaying career advancement. Job Requirements: Physical requirements - may include lifting chairs, moving tables, standing for long periods and assisting with banquet set-up and tear-down Flexibility is key - We work when our guests celebrate, so weekends, nights, and holidays are a must ServSafe Manager certified or the ability to obtain Culinary degree or equivalent hospitality experience preferred Enough about you; this is what you need to know about us: We're a family-owned business that's been revolutionizing the wedding industry since 1986. Everyone knows weddings are stressful, and that's where we come in! With 70+ venues coast to coast and growing, we offer beautiful locations and stress-free planning with our all-inclusive packages. Our expert team specializes in handling all the logistics, meaning clients can sidestep the headaches of planning a wedding. We're a team of hospitality enthusiasts who do whatever it takes to create flawless, fun, and unique events. Our goal? Delivering the best value, service, and convenience to every client, every time. That's why we hire people who are passionate about making each celebration truly special. Why choose us: You'll love the competitive pay; favorable bonus plan; PTO; paid holidays; sick leave; medical, dental, vision, accident and life insurance; a company funded health reimbursement account; or our 401(k) with company match. Growth-oriented culture - thrive in our dynamic "have fun" environment, with 80% of General Manager and Regional Manager positions filled through internal promotions. Highly recommended workplace: 90% of our full-time team members endorse us as a great place to work, thanks to our collaborative culture and focus on employee satisfaction. At Wedgewood Weddings & Events, we're committed to creating flawless events and providing a supportive environment for career growth. If you're ready to lead with culinary excellence and enjoy a balanced lifestyle, apply now and become part of our team! The important extras: As is typical in the hospitality industry, this position requires regular availability to work evening, weekend, and holiday shifts, as well as shifts of more than 8 hours and workweeks of more than 40 hours. Wedgewood Weddings 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.

Michelin Two/Three Star Sous Chef or Above Quince and TFL Style Food Some Entertaining and Business Events Mostly Lunch and Dinner Five Days Tuesday to Saturday Small Amount of Travel Two Adults and Two Adult Children Previous PC Experience Preferred but Not Necessary

Position: Live-out Full-time Private Chef in Atherton Contract: Full-time, Permanent, Monday to Friday Salary: $145,000-$175,000/year DOE Accommodation: Not provided Transport Requirement: Driver's licence required : This is a Monday to Friday position with a requirement to prepare meals that meet the family's dietary needs and lifestyle, especially as their young children (aged 4 & 5) begin eating shared meals with their parents. The chef will prepare three meals daily (breakfast, lunch, dinner), pack healthy school lunches for the children, and prepare nutritious, grab-and-go snacks for the principal. A variety of cuisines is welcome, especially those with international flavors. Duties also include full kitchen management: grocery shopping, pantry/fridge organization, and keeping the kitchen spotless. The chef will collaborate with a registered dietitian the family already works with, ensuring that all meals align with their health goals. The family prefers a chef with a health-focused background over fine-dining or Michelin-level experience. Occasional travel to Maui, Hawaii (approximately 5 times per year for up to 12 days at a time) is required. A cooking trial (from a weekend to up to two weeks) is expected to evaluate both culinary and interpersonal fit. The salary is flexible based on experience, with a range from $145,000 up to $175,000/year. To apply for this job, please complete the application form and upload all required documents. Applications submitted by email or social media messages will not be considered Join our Private Chef Network 👉 Click Here Before applying, please review the full job description and the Montclair Chef Private Chef Agreement: Private Chef Agreement This position is offered through Montclair Chef Agency, the global leader in private chef recruitment. If you're looking to hire a private chef, visit us at MontclairChef.com

Text "Prime" to 30437 to apply now! By texting Prime to 30437 you will opt-in to receive hiring messages and account related messages from Fleming's Steakhouse. Text HELP for help or ******************. Msg&data rates may apply. Msg freq varies. Text STOP to cancel. For terms, visit paradox.ai/legal/terms-of-use. Privacy policy can be found at paradox.ai/privacy-policy. At Fleming's Prime Steakhouse & Wine Bar, we Live, Breathe and Dream Steak & Wine! The soul of our brand is rooted in our Principles & Beliefs. Our values form the foundation for everything we do in every restaurant. They serve to guide how we lead and operate! Fleming's is rooted in our principles and beliefs. We foster a passionate team culture where everyone is supported, encouraged, engaged and celebrated. Our first in class training programs enable our restaurants to have a positive environment to learn, grow and advance. As a successful Sous Chef, you will be the key to fulfilling our promise to make every guest visit a memorable celebration of food, wine, and personalized service. Ensuring that Fleming's is an employer of choice in your community by creating a work environment where we welcome and respect who you are! You'll leave work every day knowing your positive contributions are appreciated. Specific responsibilities of a Sous Chef will include: * Driving our high-quality employee standards by helping to maintain a fully staffed kitchen, fostering an inclusive environment, developing our kitchen Associates, and holding the team accountable in a constructive and supportive way. * Implementing effective security protocols to always ensure the ongoing safety of both our employees and guests. * Driving restaurant results by supervising the set-up and food production areas within the kitchen to maximize productivity and minimize waste. Ensuring line checks, testing, training, recipe adherence, expo management, cook times, cooking, etc. * Taking pride in presenting quality food by ensuring that all menu items are made according to recipe and the presentation is to our high standards. * Enforcing safety and sanitation practices by showcasing a passion for excellence and maintaining immaculate facilities. * Living our Principles & Beliefs that people are inherently good and seek a sense of belonging and significance. Be a role model and foster a passionate culture within your restaurant of having fun! We strive to support our People in living full, balanced lives. Requirements: * Minimum of 2 years prior kitchen supervisory or kitchen management experience * Minimum of 2 years of previous polished casual or fine dining experience preferred * Availability to work a flexible schedule * Legal authorization to work in the United States * Must be at least 21 years of age * Basic computer proficiency preferred Bloomin Brands offers benefits such as medical, dental, vision, and 401k. Further details around eligibility and additional benefit offerings can be found at ********************************** Compensation Range: $16.90 - $16.90 Varies by Location, based on a 45-hour work week (40 hours of regular and 5 hours of overtime) We value diversity and are proud to be an Equal Opportunity Employer. We are committed to providing all individuals employment consideration regardless of race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information or any other protected characteristic under applicable law. Application Instructions * Click below to join our extraordinary team! A new window will open where you can complete your application with the help of our virtual assistant Callie. We look forward to hearing from you!

Full-time Description Manage our BOH employees Work closely with the Kitchen Manager Creating schedules Manage labor, food costs and receive inventory Organize and clean kitchen Wash, prepare, and cut fresh produce Execute recipes using various machines and utensils from mixers to choppers and food processors to knives, spatulas and whisks Cook food over hot flame equipment in a timely and excellent manner Maintain work area in clean and safe way Use of deep fryer Requirements Qualifications: Able to speak primary language of the kitchen Must be able to lift and carry 25 pounds Must work with sense of urgency Must have a positive attitude Able to effectively problem solve able to effectively problem solve Able to meet deadline Able to analyze information $25.10/hr starting rate Competitive profit share program Retirement plan options Benefits - Health, Dental and Vision Salary Description starting $25.10

COME BUILD YOUR CAREER WITH VIBRA HEALTHCARE! We are seeking a Lead Cook to join our team! Hospital Details San Joaquin Valley Rehabilitation Hospital, located in Fresno, CA, is a 62 bed acute rehab hospital, providing rehabilitative services to people recovering from disabilities caused by injuries or illnesses. We help our patients regain their physical or cognitive abilities so they can return home at their highest level of independence. As a smaller, specialized hospital, we offer an opportunity to work in a fast-paced and friendly work environment where you really get to know your patients and their families. Responsibilities Performs a variety of duties necessary for the operation of a hospital food service department. Maintains high standards of food quality, nutritional value of food, sanitation, safety and presents food in an appetizing manner. Supports department management in various administrative/leadership duties including but not limited to, scheduling, mentoring of new staff, competency assessment, performance improvement and shift oversight. Required Skills: * High school diploma or equivalent required. Two (2) years of experience as a cook in lieu of education will be considered. * Food handling certification as required by State regulations. Additional Qualifications/Skills: * Culinary arts training preferred. * Two (2) years of food service experience preferred, including a minimum of one (1) year of experience cooking and working in an institutional setting. * Therapeutic Diet experience preferred. Ability to project a professional image. * Knowledge of regulatory standards and compliance requirements. Strong organizational, prioritizing and analytical skills. * Ability to make independent decisions when circumstances warrant. * Working knowledge of computer and software applications used in job functions. Freedom from illegal use of and effects of use of drugs and alcohol in the workplace. Benefits At Vibra Healthcare, employees are our priority. We are passionate about patient care and consider it a privilege to be able to provide services to patients and their family members. Below is a brief summary of our benefits. * Medical PPO high and low deductible plans / HSA options as well as HMO options in some markets * FREE prescription plans * Dental and Vision coverage * Life insurance * Disability Benefits * Employee Assistance Plan * Flex Spending plans, 401K matching * Additional Critical Illness, Accident, and Hospital plans * Company discounts for mobile phone service, electronics, cell phones, clothing, etc * Pet Insurance * Group legal - provides legal assistance with personal legal matters * Tuition and continuing education reimbursement * Work life balance At Vibra Healthcare, our patients are family. Healthcare is constantly evolving, our growing organization is devoted to ensuring that each person in our care feels safe. Our world-class team of driven, passionate healthcare professionals are always focused on service excellence and providing top quality care at the bedside. Our culture fosters engagement, diversity and advocacy. Our goal is to empower our employees and support them in their professional growth while leading them on a path to success within our organization. Posted Total Compensation The wage range for this role takes into account the wide range of factors that are considered in making compensation decisions including, but not limited to, skill sets, experience, education and training, licensure and certifications, and other business and organizational needs. It's not typical for an individual to be hired at or near the top of the range for their role and compensation decisions are dependent on the facts and circumstances of each case.