Sous Chef jobs at Il Fornaio

Join our culinary team at Il Fornaio Cucina Italiana in Burlingame, CA, where your creativity takes center stage! This Head Chef position invites you to showcase your culinary talents in a dynamic environment that values high performance and guest satisfaction. With a competitive salary ranging from $90,000 to $95,000 per year and quarterly bonus, your skills will be rewarding both personally and financially. You'll have the opportunity to craft dishes using fresh, high-quality ingredients, while collaborating with a fun and energetic team passionate about Italian cuisine. This role is perfect for chefs who thrive in a professional yet flexible workplace that encourages innovation and excellence. You can enjoy great benefits such as Medical, Dental, Vision, 401(k), Competitive Salary, Paid Time Off, and Paid Meals. Seize this opportunity to elevate your culinary career at Il Fornaio and make a lasting impact on our valued guests! What would you do as a Chef As the Chef at Il Fornaio Cucina Italiana in Burlingame, CA, you will lead food preparation and service for all meal periods, focusing on the authenticity and creativity of Italian cuisine. Your expertise will shine through recipe adherence and the creation of daily specials, while you train and supervise kitchen staff to maintain high standards. Compliance with food safety and sanitary requirements is crucial, and you will ensure that food quality and cost standards are consistently met. In addition to culinary responsibilities, you'll manage kitchen administration, including inventory, ordering, and scheduling, all within cost control guidelines. With a requirement of 4 years of prior experience as a Chef or Assistant Chef, your extensive knowledge of Italian Cuisine, Cost Control, Food Safety Programs, HACCP, and Health Department regulations will be vital for success in this high-performance, customer-focused role. Are you the Chef we're looking for? To excel as the Chef at Il Fornaio Cucina Italiana, you will need a diverse skill set to navigate the fast-paced culinary environment effectively. Strong leadership abilities are essential, enabling you to train and motivate kitchen staff while fostering a collaborative atmosphere. A deep understanding of Italian cuisine and culinary techniques will help you create exquisite dishes that delight our guests. Excellent organizational skills are necessary for managing inventory, ordering, and scheduling efficiently within budget constraints. Additionally, a keen eye for detail will ensure compliance with food safety standards and consistency in food quality. Strong communication skills will be vital for coordinating with team members and ensuring a seamless service experience. Finally, adaptability and problem-solving skills will empower you to address challenges swiftly and maintain high-performance standards in our energetic kitchen. Connect with our team today! If this sounds like the right job for you, don't wait - apply today to join our team. We look forward to hearing from you!

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 Pastry Chef (“Chef Repostero/a”) is responsible for managing the production of all pastry and dessert items for the Hotel, encompassing banquets, our fine dining concept, our fast-casual restaurant, amenities, and special events. The Pastry Chef prepares all types of breads, pastries, and other desserts. This position is also responsible for the training of employees as well as other leadership responsibilities including but not limited to purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness of work areas. PAY & PERKS Compensation: $95,000 - $110,000 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 Creates and complies with all portion sizes, recipes, quality standards, departmental rules, policies and procedures. Coordinates all administration, production and service of pastry department. Prepares, bakes, and trains pastry associates on bread, pastries, and other desserts. Knowledgeable about knife usage, hand tools, utensils and equipment to decorate, weigh, measure, and proper maintenance. Maintains holding temperature, bakes, cooks, whips, refrigerates, folds, grates, pipes or coats items. Upholds food safety standards by maintaining a sanitary work area. Converts and adjusts recipes to prepare varying quantities of breads, pastries, and other desserts. Operates kitchen equipment, including ovens and electric mixers, ensuring cleanliness and maintenance of equipment and assigned areas. Assists with ordering supplies Conveys a favorable image of the organization by projecting a positive, professional appearance and demeanor to our guests and associates alike. Attends all Food and Beverage Department meetings. Works closely with the Executive Chef in developing, costing and implementing menus. Trains staff to ensure the highest level of quality on a consistent basis. Maintains accurate labor control, schedules staff, makes daily staffing decisions, adjusting levels as needed. Communicates clear updates with staff via production sheets, texts, and emails. Leads the interviewing and recruitment process for the pastry team. Anticipates problems and addresses personnel issues and conflicts in a timely manner. Responsible for disciplinary decisions. Exhibits positive and cooperative leadership, and leads by example to enrich the development of the team. Demonstrates a working knowledge of and curious passion for food and developing relationships with farmers and producers. Creates desserts, baked goods, pastries; arranges specialty food presentation Performs additional duties and responsibilities as directed by the leadership team. QUALIFICATIONS High school diploma or GED; culinary degree is preferred. Minimum of 2-4 years of relevant experience and/or training. Previous experience in a hotel or similar business entity is preferred. A combination of experience, education, and/or training may be substituted for either requirement. Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges. 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. Availability to work on weekends and holidays is 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 Description Located in the heart of the historic Central Valley wine region, Woodbridge Golf & Country Club is a private, 27-hole championship golf course with golf practice facilities, tennis and pickle ball courts, a new state-of-the-art fitness center, a full-size swimming pool and an expansive clubhouse that offers casual and fine dining to its members and privately-booked events. In addition to an active golf and tennis schedule of events, the Club also offers various sports and recreation lessons, classes, along with many social events and daily dining. Founded in 1924, the dedicated staff has provided first-class hospitality to the members and their guests for nearly 100 years. The service, setting, safety and convenience are unparalleled, and the camaraderie between the members, guests and employees truly sets Woodbridge Golf & Country Club apart from other clubs in the area. More information can be found on the club's website: ********************* The Executive Chef Role: Woodbridge Golf & Country Club has an immediate opportunity for an experienced Executive Chef with a passion for excellence in the Culinary Arts. The successful candidate will have 4 or more years of Executive Chef experience with a strong background in club, resort or hotel food operations; a successful track record of profitable food operations in excess of $2 million in revenues; a work history of stable tenure; familiarity with budgeting while pursuing quality and service goals; conversant with planning, budgeting, and promoting member dining services; understand current trends in fine and casual dining; and demonstrate innovation and creativity in menu preparation. A focus on member satisfaction is essential. The Executive Chef is responsible for supervising all food production for the dining rooms, banquet events and other functions. This leadership role supervises culinary staff, and guides, mentors, teaches and develops team members. Daily duties include assisting with food production tasks as needed; ordering and inventorying food; personally designing menus for all service times and special events; and ensuring quality and cost standards are consistently attained. The successful candidate will possess extensive knowledge and experience in HR procedures. The Executive Chef is responsible for reviewing and prioritizing kitchen maintenance schedules and projects, and ensuring all support and service is conducted and fulfilled in a manner consistent with the standards, goals, and objectives of Woodbridge Golf & Country Club. The Executive Chef reports to the Food & Beverage Director and must have an excellent working relationship and team-focused mentality to coordinate well with all members of the management team. The Executive Chef will participate with various committees and member groups as required. Physical Requirements: • Ability to work in a fast-paced environment • Ability to work various shifts including weekends, holidays and special events. • Ability to work 40 hours per week or more depending on business needs. • Ability to be continuously mobile on the floor for an entire 8-hour shift or up to 12 hours during special events or as business demands. • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach • Ability to grasp, bend, and stoop: push, pull, or carry heavy loads weighing up to 50 lbs. • Continuous repetitive motions. • Work in hot, humid and noisy environment. Qualifications: • Bachelor's degree or similar in Culinary Arts, or other Hospitality Management disciplines, or 4 years food production and management experience. • 6 years relevant experience; or any equivalent combination of experience and training that provides the required knowledge, skills and abilities. • Certification from American Culinary Association or other professional hospitality association. • Food safety certification Supervises: Sous Chefs; Culinary Team; Kitchen Staff Compensation: Excellent compensation package provided to include competitive salary commensurate with experience, bonus opportunity, Medical, Dental, Vision and Life Insurance Package, 401K, Vacation/Sick, and employee meal program. Submittal Guidance: No phone calls please. Interested candidates should send an email with attachments to include a cover letter, resume, salary requirements and references with the Position Title in the Subject Line to: ADP/Workforcenow Woodbridge Golf & Country Club Gold Club is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status and other legally protected characteristics.

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as an Executive Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! ESSENTIAL DUTIES: Get a glimpse of all you'll experience as an Executive Chef EMBRACE THE MENU: Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS: Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED: Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO: Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM: Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff. Develop key staff including sous chefs and lead cooks. COMMIT TO QUALITY: Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN: Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. Any critical issues? Report them to the General Manager WHO YOU ARE: You're an experienced Executive Chef with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 5+ Years of Kitchen Management / Executive Chef Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue required Extensive experience in banquet style events Experience managing and developing teams required Current ServSafe certification is required ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment center environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay rate for this position is $90,000 to $105,000 annually. 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: ************************************

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.

Imagine taking all of the experiences of a restaurant and adding some fun and excitement. This isn't any ordinary company; it's the beginning of a bowled new career as an Executive Chef with Lucky Strike Entertainment. Our Executive Chef's combine their natural culinary ability with exceptional management skills. They're the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. 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. COMMITTO 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/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 ServSafecertification is required ServSafe instructor certification or ability to be certified is preferred #LI-DB1 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 approximate pay range for this position is $85,000.00 - $95,000.00. Please note that the pay range provided is a good faith estimate for the position at the time of posting. Final compensation may vary based on factors including but not limited to background, knowledge, skills, and abilities as well as geographic location of the position. 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: ************************************

Description Responsible for the daily execution of all culinary operations. The CDC is expected to develop the menu, oversee the culinary team, manage costs, manage operations, and follow all procedures set forth by the company by working directly with the Executive Chef. Type: Salary, Full Time Pay rate: $75K-$90k Duties and Responsibilities: Responsibilities include, but are not limited to: Monitor the production of food preparation and service for each shift Monitor all daily stations to ensure proper quality, temperature and freshness Maintain production pars at all times Ensure all food meets company and health quality standards Prepare all specialty items as directed by the Executive Chef Communicate daily with the Executive Chef regarding product specification and execution Monitor and enforce efforts to control food costs by maintaining budget and controlling waste Maintain all procedural manuals and guides including but not limited to: menu guide, menu book, prep book, inventory, plate presentations, menu items, recipe books, photo books of new items, kitchen SOP booklet. Prepare and monitor all par sheets, maintenance logs, food cost sheets, and order guide Conduct pre-shift meetings with all BOH employees as needed Monitor all product requisitions and coding of invoices Communicate pertinent information to employees and management team Prepare menu and order supplies as directed by the Executive Chef Monitor the dry age program and audit dry age excel sheet by working with chefs and butcher Remain in compliance with mandatory management trainings, including sexual harassment training and workplace safety training Manage and supervise all junior staff by following company policy and procedures Conduct weekly check-ins with all junior staff Ensure proper staffing levels by maintaining employee work schedules Initiate all administrative requirements as needed Follow all company procedures Other job duties as assigned Financial The number one goal of the venue is to exceed customer expectations while meeting or exceeding the budgeted EBITDA Approving invoices for payables and ensuring clear communication with the accounting department on all invoices, etc. Employee Performance Working with underperforming employees to get them to the top half of the list or removing from roster Always be working to raise the Per Person Average (PPA) Implement & maintaining systems related to customer service and revenue maximization Reviewing server sales performance report and taking appropriate action (posting results) Reviewing and identifying the “Best Players”, putting these employees on the best shifts and grooming to be leads Creating, implementing, and maintaining systems related to customer service and revenue maximization Menu Analysis Review and help Implementing BOH incentive programs to push appropriate menu items Review sales report, analysis top and low sales to maximize menu Staff Turnover Always working towards keeping the overall turnover percentage down to help reduce payroll cost Identifying and correcting reasons causing high turnover Other Wages Ensuring all staff clock in/out times are being reviewed before payroll is processed Tracking, managing, and minimizing overtime & meal break premiums Marketing Always be thinking about big and small social media opportunities, taking impactful video and photo content at every opportunity to be submitted to the Marketing Department Ensuring all reviews are at goal numbers Internal Restaurant Marketing & Revenue Generation Executing in-house marketing promotions and ensuring staff is trained and aware of promotion details Ensuring the proper menus and promotional material are always out Creating and executing promotions to drive business like tournaments and nightly contests Working with all managers and staff to come up with new ways of driving revenue and communicate ideas to DOFB & DOC Developing and implementing specific staff up-selling programs and ensuring quantifiable tracking is always in place Operation Holding everyone accountable for ALL policies and procedures Ensuring all changes to policies and procedures are communicated and documented formally Overseeing nightly closing to ensure all elements are properly completed Reviewing all manager nightly notes, making comments and responding as needed Ensure closing tasks are continuously reviewed and appropriately followed and changes are implemented as required Creating and implementing specific policies and procedures that will enhance customer service and share best practices with other RMD venues Other Reading Industry publications to keep up to date on trends Conducting staff check-ins per company standard Taking time to learn what you don't know Responsible for all aspects of POS system (front and back of the house) Training & Onboarding The best way to achieve success on all the above is to have effective and consistent onboarding and ongoing training programs for all new staff and managers Ensuring new hires go through orientation with all necessary paperwork before scheduling them on any shifts Ensuring all training programs are being executed properly Ensuring trainees have all required certificates Ensuring all potential new hires are properly interviewed and vetted for qualifications, and conducting interviews before an employee is sent to DOFB & DOC Identifying approved staff that can train new employees (should have multiple trainers in each department) Creating and executing a minimum of one voluntary staff training per month Creating and implementing one mandatory staff training per quarter that has participation numbers per company standards Staff Development and Recruiting Ensuring proper progressive disciplinary steps are taken accurately and tracked through “note to file system” Identifying and tracking staff that is being developed for future growth within venue or for other RMD Venues on a quarterly basis Qualifications/Education: At least 3+ years related experience and/or training Must be familiar with yield management and cost controls Culinary degree, AOS (preferred) Skills and Attitudes: Must be motivated, hard-working, and passionate 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 Possess excellent communication skills Works cooperatively in a team environment Must be comfortable learning new skills Uses critical thinking reasoning skills to solve problems quickly Manages time effectively Certificates, Licenses, and Registrations: Serve safe certificate Management course Anti-harassment and nondiscrimination management 2-hour class 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 weekends Venue Rustic Root's menu showcases a dynamic rustic American cuisine rooted in tradition, yet with an inventive modern flare. The signature drink menu offers a take on timeless classic cocktails as well as Rustic Root originals using creative spirits and the freshest ingredients. A full dining room boasts of eclectic flare: from a ceiling filled with floating colanders to chic nature-inspired wall art and décor. If it's San Diego views you want, head upstairs to the Gaslamp's premier rooftop restaurant. Animal hedges, beautiful streetlamps, and not-your-mama's patio furniture create a buzz-worthy and energetic atmosphere. ABOUT RMD Group RMD 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.

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. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay range for this position is $85,000 to $95,000. 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: ************************************

Salary range $105,000 - $110,000 annually. WHAT WE OFFER: * Dental, Medical, and Vision * 401K Match * Vacation, sick and holiday pay * Free Parking at the hotel * Meals provided * Education Assistance * Room Rate Discounts with any Hilton Brand Hotel * Additional Room Discounts for select hotels within portfolio * Discount rates for travel such as car rental, theme parks, and much more Hilton Santa Clara is currently looking for a full time Executive Chef to join our Food & Beverage team! As the Executive Chef, you will be responsible for the overall operation of the kitchen including the writing of menus, participating in the hiring and training employees, ordering all supplies, meeting a monthly budget food cost and labor cost, meeting brand standards on food safety and quality, and providing a high quality guest experience. The Executive Chef reports to the General Manager. The Executive Chef will be required to work days and/or nights, both weekdays, weekends, and holidays as business necessitates. JOB DUTIES: * Responsible for the supervision of all employees in the kitchen operations including Sous Chef, Line Cooks, Stewarding staff, and Storeroom/Receiving Clerk. Ensure that all kitchen employees abide by all brand and hotel policies and standards. * Check that all scheduled staff members have reported for duty and are on time for work. * Check that good personal hygiene is practiced by all staff members daily. * Ensure that all employees receive their paid and unpaid breaks. * Responsible for counseling all kitchen employees on all infraction of policies, documenting all counseling and turning them into Human Resources. * Responsible for writing 90 day and annual reviews of all kitchen employees. All reviews must be approved by the Director of F&B before given to the employee. * Supervises food production, quality, quantity, cost and daily menu. * Check all food needs and proper usage in accordance to recipes. * Check all banquet guarantees for accuracy and for proper food production according to needs. Avoid overproduction. * Make sure all special food needs for banquet functions are met. * Responsible for writing the Restaurant and Banquet menus in coordination with the Director of Food & Beverage. * Review restaurant menus quarterly with Director of F&B and Outlets Manager. * Participate in any Promotions * Write use records for all restaurant and banquet menu items to include a complete recipe book with photos of proper presentation. * Supervises food production methods and standards to maintain consistent high quality of food. * Inspect all freezers and refrigerators for cleanliness, organization, and correct temperature storage of food products. * Inspect all food products for proper rotation and usage of food to avoid food waste. * Responsible for production and presentation of all restaurant menus, room service, banquet items and employee cafeteria. * Sets up weekly work schedules and production schedules. Schedules should be posted on Wednesday for the following week. * Communicates with General Manager regarding food production, employee relations, problems, potential problems, and review future special events requiring food. * Responsible for reading weekly BEO's and ensuring that all needed operating supplies are in house on time. Also responsible for ensuring that all menu items for the Restaurant and Lounge are in house at all times. * Responsible for ensuring that cooks are preparing proper amounts of all items needed by setting written par levels for all areas. * Thoroughly train kitchen team members in all areas of their position prior to scheduling that person for a shift. * Use employee training documentation to record all areas of training completed and turn into Human Resources to be included in the employee file. * Responsible for continued training of all cooks and encouraging cooks to improve in preparation and presentation. * Responsible for conducting standup meetings every day. Go over daily activities each day with staff. * Responsible for keeping a high level of employee morale in the kitchen by encouraging employees to work as a team, encouraging growth and learning by implementing a training program and by maintaining a fair and consistent temperament and attitude toward all employees at all times. * Responsible for reviewing payroll and controlling labor cost. * Ensure the kitchen complies with all safety standards and all employees are trained in safety standards. * Must have current certification by the state of California in managerial food handling safety standards. * Ensure that the Employee cafeteria meals are fresh, of high quality each day. Meals are to be complete meals, utilizing all items on the employee meal menu list. (Due to covid, the employee cafeteria is currently closed but may reopen in the future) * To assist in all areas of the kitchen and cafeteria if necessary. * Responsible for attending various meetings including mandatory management staff trainings. * Report any broken equipment and file work orders immediately. EDUCATION/EXPERIENCE * Must have at least 10 years cooking experience. * Must have at least 3-5 years supervisory experience in a kitchen. * High school graduate, college degree a plus. * Culinary school graduate plus. The Hilton Santa Clara is an Equal Opportunity Employer. All qualified applicants and employees will receive consideration for employment without regard to race; color; sex; gender identity; sexual orientation; religious practices and observances; national origin; pregnancy, childbirth, or related medical conditions; status as a protected veteran or spouse/family member of a protected veteran; or disability. If you need accommodation for any part of the application process because of a medical condition or disability, please send an email to ****************************** or call ************** to let us know the nature of your request.

Property Description Hilton San Diego Gaslamp Quarter is a prestigious hotel located in the heart of downtown San Diego, offering exciting job opportunities for hospitality professionals looking to be part of a dynamic team. Joining our team means becoming part of a renowned hospitality brand known for its commitment to exceptional guest service and luxurious amenities. The hotel boasts a prime location in the vibrant Gaslamp Quarter, with easy access to popular attractions, restaurants, and nightlife, making it a sought-after destination for both business and leisure travelers. As a team member, you will have the opportunity to work in a fast-paced and exciting environment, providing outstanding service to guests from all over the world. Hilton San Diego Gaslamp Quarter values professional growth and development, offering opportunities for advancement within the organization. Join our team and be part of a rewarding and fulfilling career in the hospitality industry, where your skills and dedication will be recognized and rewarded. Overview We are seeking a talented Executive Sous Chef to lead our culinary team in delivering exceptional dining experiences. As Executive Sous Chef, you will be responsible for overseeing kitchen operations and ensuring quality and consistency in all menu items. You will have the opportunity to work with an amazing team of culinary professionals and have access to the freshest, high-quality ingredients. If you have a passion for creating innovative and delicious cuisine and are committed to providing outstanding guest service, we want you to join our team! Qualifications 5+ years cooking experience, with at least 2 years in a leadership role College degree or certification in culinary field/hospitality field preferred Experience in menu planning and development Strong leadership and team-building skills Excellent communication and organizational skills Ability to manage multiple priorities in a fast-paced environment Ability to understand financial goals and accomplish them Food/Beverage Service Worker Permit, where applicable Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify. Salary Range USD $75,000.00 - USD $78,000.00 /Yr.

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 $80,000. 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: ************************************

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: ************************************

Schulte Companies is seeking an energetic, experienced, and hands on Executive Sous Chef to join our team at the Hoxton Downtown LA! This person will assist in overseeing all open outlets on site as well as events. 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 for eligible associates 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 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 Cleanliness and sanitation in the kitchen and adjacent areas Creative menu planning to adjust to guest needs Overseeing food preparation Checking quality of food deliveries Ordering all food and cleaning supplies and maintaining proper supply levels Maintaining costs within budget levels Manage labor costs, schedules and productivity Hiring, coaching and disciplining direct reports Interacting positively and professionally with guests to resolve issues Acting as Manager on duty as required Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE Bachelor's degree preferred Minimum of two (2) 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.

The Expediting Sous Chef is a leader, hands-on and proactive. This role includes supervising the development and production of all elements of our expanding service operations for catered and retail events. The Expediting Sous Chef ensures that all food distribution and set up processes between the kitchen and function site are performing their duties as prescribed by the quality standards established by the Executive Chef. This position will report to the Executive Chef. POSITION RESPONSIBILITIES : Primary responsibility is to act as liaison between kitchen, stewarding and front of house. Identify service items to be moved and transported, execution of the delivery through stewards/runners, follow up with front and back of the house to ensure that the loop is closed. Utilizing slack communication hub. Verifies that portion sizes, service standards, and speed of service are maintained for culinary department. Responsible for attending event order meetings for both the convention center and theaters and assist with work order distribution, upkeep, and changes. Monitor and inform management of all EBMS changes. In charge of employee dining room management, cafeteria menu writing, and lunches delivered to theatres during events. Manage the ordering process in connection with purchasing and standard operating procedures with warehouse. Inputs all food orders into Birch Street ordering system and creates production sheets following the procedures in place. Act as an internal food safety ambassador for HACCP, constantly ensuring inspection readiness and compliance with all health codes and standards. Manage employee safety training in accordance with Human Resources. Ensures all kitchen equipment is inventoried, kept in working order following operations standard of procedures. Handle all culinary uniform needs. Other duties as assigned SPECIFIC JOB KNOWLEDGE, SKILL, AND ABILITY : A minimum of 3 years in a food & beverage leadership position within the hospitality industry. Excellent written and communication skills. Computer experience (i.e., Microsoft Word, Outlook, Excel). The ability to perform essential functions in confined areas. The ability to grasp, lift and carry 50lbs The ability to lift, stand, stoop, and reach to perform essential duties. Ability to perform duties complete in a stressful environment. Able to work varying schedules, weekends and holidays, to reflect the business needs of the convention center. English/Spanish bi-lingual preferred Experience working in a unionized environment. Certification in food safety and sanitation. Team San Jose is an equal opportunity employer.

Job Description Executive Sous Chef Salary: $85,000 to $87,500 What makes Epicurean click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the Epicurean difference. Where a job isn't merely a job but the start of a career where you can flourish. Job Summary This individual will be responsible for supporting the Executive Sous Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements Motivates, trains, develops and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors Ensures that high quality food items are creatively prepared and presented in a cost effective manner Assists in all phases of planning, ordering, inventory, and food preparation Supports the management of cost controls and control expenditures for the account Rolls out new culinary programs in conjunction with the marketing and culinary teams Performs other duties as assigned Qualifications: B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training 3-5 years of relevant culinary experience Mastery of a wide variety of kitchen positions and stations Ability to think on their feet, as well as create, produce, and serve on the fly Knowledge of food cost and how it pertains to a kitchen, product and quality identification Excellent interpersonal, customer service, and oral/written communication skills Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification Demonstrated understanding of current culinary market/trends and creative food presentation preferred Apply to Epicurean today! Epicurean is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Epicurean maintains a drug-free workplace. Associates at Epicurean are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ************************************************************************************************

Job Description Integral Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages care and lifestyle-focused senior living communities. Our company, which was built on our “Culture Keepers,” employees thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. The Executive Chef, in collaboration with the Hospitality Manager, is responsible for the overall management and oversight of culinary strategies, initiatives, and daily culinary activities. This role is accountable for overall meal preparation, accurate estimate of food consumption, purchase of food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards. The Executive Chef also plans menus to meet the needs of our residents; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef will oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef uses innovation, imagination, originality, and talent as well as judgment and discretion in performance of the essential function of their role. Responsibilities: Assist in planning, preparation, and execution of special events, banquets, and theme meals. Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community. Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and Back of the house labor. Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases. Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors. Accurately report and submit monthly inventory of food & beverage supplies. Interview, hire and train staff for culinary and back of the house positions. May assist with interviews for front of the house positions as well. Responsibly manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy. Work with the Executive Director, Hospitality Manager and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair. Ensures any dietary needs and restrictions are met. Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures. Manages control of food preparation with particular attention to potential overproduction and waste. Oversee maintenance and production of accurate daily records. Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance. In collaboration with the Hospitality Manager, ensures that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation. In collaboration with the Hospitality Manager, works with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service. Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events. In unison with the Hospitality Manager and Executive Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered. Advise community leadership of any concerns regarding residents. Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. Supervisory Responsibilities: Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: Bachelor's degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years' work experience as an Executive Chef. Minimum of five years' experience as an Executive Chef within the hospitality industry. Current ServSafe Certification. Benefits: In addition to a rewarding career and competitive salary, Integral offers a comprehensive benefit package. Eligible team members are offered a comprehensive benefit package including medical, dental, vision, life and disability insurances, paid time off and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies. EOE D/V

Integral Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages care and lifestyle-focused senior living communities. Our company, which was built on our “Culture Keepers,” employees thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. The Executive Chef, in collaboration with the Hospitality Manager, is responsible for the overall management and oversight of culinary strategies, initiatives, and daily culinary activities. This role is accountable for overall meal preparation, accurate estimate of food consumption, purchase of food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards. The Executive Chef also plans menus to meet the needs of our residents; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef will oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef uses innovation, imagination, originality, and talent as well as judgment and discretion in performance of the essential function of their role. Responsibilities: Assist in planning, preparation, and execution of special events, banquets, and theme meals. Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community. Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and Back of the house labor. Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases. Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors. Accurately report and submit monthly inventory of food & beverage supplies. Interview, hire and train staff for culinary and back of the house positions. May assist with interviews for front of the house positions as well. Responsibly manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy. Work with the Executive Director, Hospitality Manager and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair. Ensures any dietary needs and restrictions are met. Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures. Manages control of food preparation with particular attention to potential overproduction and waste. Oversee maintenance and production of accurate daily records. Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance. In collaboration with the Hospitality Manager, ensures that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation. In collaboration with the Hospitality Manager, works with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service. Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events. In unison with the Hospitality Manager and Executive Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered. Advise community leadership of any concerns regarding residents. Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. Supervisory Responsibilities: Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: Bachelor's degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years' work experience as an Executive Chef. Minimum of five years' experience as an Executive Chef within the hospitality industry. Current ServSafe Certification. Benefits: In addition to a rewarding career and competitive salary, Integral offers a comprehensive benefit package. Eligible team members are offered a comprehensive benefit package including medical, dental, vision, life and disability insurances, paid time off and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies. EOE D/V JOB CODE: 1006180

Come join Team Atlantis! As the Chef de Cuisine, you play a pivotal role in upholding the reputation of the Red Bloom by overseeing the kitchen operations, ensuring exceptional food quality, managing the kitchen staff, and creating an unforgettable dining experience for our guests. Your expertise in Asian cooking techniques, flavors, and ingredients will be instrumental in delivering an exceptional dining experience for our guests at Atlantis Casino Resort Spa. Responsibilities * Lead daily kitchen operations, including preparation, production, plating, and cleanup across all shifts. * Prepare and present a diverse range of Asian dishes, including but not limited to Chinese, Japanese, Thai, Korean, and Vietnamese cuisine, while maintaining consistency and excellence in taste. * Collaborate with the executive chef and management to create and update the menu, introducing new dishes, flavors, and seasonal variations. * Supervise and manage kitchen staff, including scheduling, hiring, training, and performance management. * Monitor and control labor costs, payroll, and staffing levels. * Order products and manage inventory through warehouse and purchasing systems. * Address disciplinary issues when necessary in accordance with company policy. * Maintain a clean, organized, and sanitary work environment. * Foster team morale and maintain positive guest relations. * Communicate effectively with staff and management to meet operational deadlines. * Accurately read and execute food orders (tickets). * Perform other duties as assigned by management. While performing the duties of this job, the employee may be required to stand; walk; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel crouch or crawl; talk, and hear. The employee may occasionally lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus. Qualifications * 7 years cooking experience * 2 year experience as a Supervisor * 1 year Proven experience as a Chef specializing in Asian cuisine, with a deep understanding of various Asian cooking techniques, flavors, and ingredients * Ability to develop innovative and unique Asian dishes while maintaining authenticity and aligning with Atlantis Casino Resort Spa's culinary vision * General knowledge of food and safety sanitation standards * Work in a fast-paced environment Physical Requirements: * Ability to stand for extended periods and lift heavy pots, pans, and trays. * Comfortable working in a hot and fast-paced kitchen environment. * Be able to lift 50 pounds safely. * Be able to stand for long periods of the time. * Must be able to move freely in confined spaces. * Must adhere to all appearance standards, including but not limited to no "visible" tattoos/piercings or unnatural hair colors. * Atlantis Casino Resort Spa fosters a team working environment and an environment that is focused on Team Member recognition and appreciation. Some of the ways in which we accomplish this is by offering the following: * Comprehensive benefits (medical, dental, vision, supplemental coverage) * 401K retirement savings plan + discretionary match * Education Tuition Reimbursement Program * Paid Vacation * Holiday Pay * Weekly Resort Prizes * Career Development and Training Workshops * FREE daily meal * Internal Advancement