Kitchen manager jobs in San Marcos, CA - 798 jobs

A privately backed, values-driven home-services group is expanding its legacy HVAC and plumbing brand in North County San Diego. We are seeking a resourceful leader who blends field oversight with full profit responsibility. If you shine in a fast‑moving setting that prizes a strong team culture, outstanding client experiences, and disciplined execution, you have the opportunity to shape something extraordinary-and share in the value you help create. How You'll Make an Impact Leadership & Culture Champion the company's mission, safety mindset, and customer-first philosophy. Set quarterly and annual goals that tie day-to-day performance to long-term vision. Recruit, coach, and retain technicians and office staff, fostering a team-oriented culture. Operational Excellence Manage every aspect of HVAC activities while delivering strategic oversight to the plumbing leadership team. Implement efficient workflows, scheduling, and job-cost controls to maximize margin. Ensure compliance with licensing, permitting, and safety requirements. Financial Stewardship Own the full P&L-forecast, budget, and analyze KPIs to spot trends and drive corrective actions. Improve pricing discipline, labor efficiency, and cash flow while protecting quality. Growth & Partnerships Identify new revenue streams and service lines that complement core residential work. Nurture relationships with distributors, suppliers, and local community partners to strengthen brand presence. What You'll Bring More than seven years of increasingly responsible supervisory experience in heating‑ventilation‑air‑conditioning, plumbing, and other residential service operations. Demonstrated success managing technicians and office teams while owning a P&L. Strong customer-service orientation with negotiation and sales acumen. Financial fluency-able to interpret KPIs, job costs, and margin drivers. Valid driver's license; California CSLB license a plus. Integrity, accountability, and a coaching mindset that drives team growth. Rewards Competitive base salary with 25 percent annual bonus plus profit-sharing potential. Medical, dental, vision, and 401(k) with match. Paid time off and relocation assistance for the right candidate. Ready to steer a respected regional brand to its next stage of growth? Apply today to learn more. About Blue Signal: Blue Signal is an award-winning, executive search firm specializing in various specialties. Our recruiters have a proven track record of placing top-tier talent across industry verticals, with deep expertise in numerous professional services. Learn more at bit.ly/46Gs4yS

Title & Department: Chef Manager, Banquets and Catering; Banquets and Catering Posting # 5349 Department Description: The Division of Student Affairs is committed to grounding our policies, programs, and procedures in anti-racist practice. With this commitment, we recognize the importance of educating ourselves and holding one another accountable to ensure our work is approached through equity, inclusion, and social justice lens. We recognize our need for ongoing development in this area and continue to strive to improve. We expect all members of the Division of Student Affairs are willing to engage in this work alongside us to uphold our Catholic mission in creating a welcoming environment where the dignity of all students, staff, administrators, and faculty at USD is embraced. University Description: The University of San Diego, an engaged and contemporary Catholic institution, was founded by the Diocese of San Diego and the Society of the Sacred Heart in 1949. Governed by an independent board of trustees since 1972, USD remains committed to a liberal arts education grounded in the Catholic intellectual tradition and the pursuit of truth, goodness and beauty. Inspired by this centuries old tradition of Catholic higher education, the University welcomes people of all faith traditions and any, or no, religious background. The future success of USD relies on the contributions of those who seek to foster the development of engaged global citizens and an earnest confrontation of humanity's urgent challenges. Detailed Description: The Chef Manager will be responsible for the coordination and execution of the functional operation of Banquets and Catering. The manager is responsible for training, coordinating and evaluating the work of the production staff. They are responsible for purchasing, recipe and product development. They will assist in the development of departmental goals. They will plan, develop and supervise a team using a comprehensive menu management program. Ensure overall consistency and high quality across the operations; plan menus based on such factors as market trends, customer preferences and nutritional considerations; design recipes, determine appropriate ingredients and specify individual serving portion for each recipe. Develop menus in accordance with consumer tastes, nutritional needs, and ease of preparations, established procedures and budgetary constraints. Duties and Responsibilities: Quality Production Plans ingredient preparation to meet the sales volume Supervises and ensures the quality and quantity preparation of all menu and specialty items. Ensures products are made to specification including appearance, cooking, and taste Responsible for portion control and proper serving techniques Responsible for ongoing review and upgrading of service, product, and menus Works from bids to ensure best buys on purchases. Coordinates all product cuts and new food item purchases with the Purchasing Manager Maintains adequate inventory levels Develops and maintains relationships with vendors, brokers, and sales representatives to obtain equipment and best prices on purchases Monitors inventory trends and bring in new menu items in a timely manner Creates promotions to increases customer counts and revenue. Maintains Controls/Financials Conducts accurate monthly inventories Controls use of labor through effective scheduling, proper training, and supervision Reviews manpower needs, evaluates labor costs and proposes new staff positions as needed Assists in the compilation of expense figures for monthly statements of operation Assists in the preparation of monthly statements. Identifies deviations from desired results and develops and executes corrective action plans. Maintains proper security of all areas, equipment, and food products. Assists in creating budgets Maintains financial spreadsheets Assists in the evaluation, development, and implementation of proper policies and procedures for Banquets and Catering Assists in establishing and maintaining goals and assists in setting goals for the department. Delegates responsibility and authority as appropriate to meet operational goals and objectives. Employee Relations/Leadership Assures compliance with Auxiliary Services policies and procedures. Assists in the development of part-time job descriptions. Responds to employee complaints. Promotes teamwork among leaders and staff. Develops and maintains communication with staff. Assists in developing and implementing programs for employee recognition. Conducts thorough interviews on potential employees; researches all references Selects employees to ensure adequate staffing levels. Assists in developing goals and incentives within units to increase revenue Teaches employees non-negotiable standards of performance. Develops and conducts individual and group training sessions and gives instruction to employees to meet job requirements. Informs employees of the policy and procedure changes. Sets a positive example for employees. Provides opportunities for staff development. Observes employee performance. Takes corrective action to ensure acceptable employee performance and documents as appropriate. Provides both positive and corrective feedback to employees regarding performance and goals. Conducts formal performance reviews. Responsible for the supervision, training, discipline, and evaluation of full-time employees. Customer Relations Ensures prompt, friendly service. Staffs dining areas to meet projected sales and/or customer counts. Fosters an environment of customer awareness by staff. Responds to customer input through dining room contacts, customer comment cards, and email correspondence. Attends conferences and/or workshops that will benefit the culinary operation. Safety and Sanitation Organizes areas to ensure ease of operation Conducts preventive maintenance inspections and ensures that routine maintenance is performed. Responsible for employee development and training in proper safety and sanitation methods and techniques and verifies employee sanitation and Hazmat certification. Implements and maintains proper safety and sanitation standards in the workplace. Ensures proper temperature of all foods using Smart Temp System Coordinates cleaning schedules for full-time and part-time employees. Assists in the coordination and supervision of shutdown periods, including extensive cleanup operations. Responsible for the timely reporting of all accidents and/or injuries, following proper procedures. Makes recommendations to Manager of Banquets and Catering and Director of Dining Services as appropriate. Reviews facilities and equipment to include routine maintenance and repair, replacement and upgrading. In Conjunction with the Manager of Banquets and Catering attractively markets and merchandises products and services to customers. Develops consistent signage, effective product displays, and product promotions. Assures those high-quality standards are maintained throughout the operating hours, including food quality, dining room appearance, and sanitation standards. Special Conditions of Employment: Ability to work flexible and demanding hours. Certificates, Licenses, Registrations: Food Service Manager Certification required by the State of California. Background check: Successful completion of a pre-employment background check. Degree Verification Requirement: Persons offered employment in this position will be required to provide official education transcripts for degree verification purposes. Job Requirements: Minimum Qualifications: A degree in Culinary Arts or Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management is required. At least 4 years of related experience and at least 2 years of supervisory experience in a high-volume food production environment are required. Strong leadership, oral and written communication skills are required. A proven track record of successfully controlling costs and managing annual budgets. Experience with a computerized menu management system, and knowledge of office and industry software applications are necessary. Preferred Qualifications: Multi-Unit Supervisory experience preferred. Performance Expectations - Knowledge, Skills and Abilities: Ability to define and implement effective solutions to problems as they arise. Possess good time management and communication skills, both written and oral. Understanding of accounting procedures, including costing and menu pricing processes. Appreciation for and ability to perform exceptional customer service and instill this quality in subordinates. Excellent interpersonal skills: the ability to interact with a diverse group of constituents. General knowledge of safety and sanitation procedures and inventory techniques. Knowledge of preventive maintenance and calibration techniques. Ability to work effectively in a strong service-oriented environment with frequently changing priorities and deadlines. Demonstrated commitment to high quality in food procurement, production, and services. General knowledge of marketing and merchandising techniques Ability to work effectively as a team member as well as independently, demonstrating initiative and creativity. Excellent skills in the use of specific equipment and tools as identified below Posting Salary: $5,856 to $7,084 per month; Excellent Benefits The University of San Diego offers a very competitive benefits package including; medical, dental, vision, a retirement contribution given to you by the University, and access to on-campus Fitness Centers. Please visit the benefits section of our website to view all of the perks and benefits that USD has to offer. USD: Human Resources: Benefits The salary range provided in this posting reflects what we reasonably expect to pay for this position. Actual compensation offered or earned is dependent on experience, education and other factors including departmental budget. Special Application Instructions: Resume and Cover Letter Required Click the 'Apply Now' button to complete our online application. In addition, please upload a cover letter and resume to your application profile for the hiring managers' review. If you have any questions or difficulties please contact the Employment Services Team at *****************. Additional Details: Hours: 37.5 hours per week Closing date: Open until filled Note: External job postings will be up for at least three days. After that time, applications will be reviewed by the hiring manager/committee throughout the posting period. A candidate may be selected at any time which could then close this posting on a date earlier than listed. The University of San Diego is a smoking and tobacco-free campus. For more information, visit ***************************

Replies within 24 hours Benefits: Bonus based on performance Health insurance Paid time off Vision insurance Position Overview: We are seeking a dedicated Culinary Manager to oversee the back-of-house operations at our bustling restaurant. This role is pivotal in ensuring the efficient management of kitchen staff, food production, and inventory control. The Culinary Manager will work closely with restaurant leadership to maintain food cost efficiencies, uphold the highest standards of food safety and cleanliness, and ensure a seamless kitchen operation. Key Responsibilities: • Inventory and Ordering: Manage the ordering of food and kitchen supplies based on par systems and inventory needs. Oversee inventory to optimize food costs in conjunction with the back-of-house management team. • Staff Management: Schedule kitchen staff efficiently, making necessary adjustments to staffing levels to match business demands. Ensure all kitchen staff are well-trained and adhere to restaurant standards. • Quality Control: Oversee all aspects of food preparation and presentation to ensure consistently high quality. Conduct regular line checks, temperature logs, and food quality assessments. • Health and Safety Compliance: Enforce strict sanitation and safety standards in the kitchen, ensuring compliance with local, state, and federal health and safety regulations. • Communication: Maintain open lines of communication with all management levels to address any operational concerns promptly. Participate actively in management meetings to discuss and resolve operational issues. • System Maintenance: Implement and monitor back-of-house systems including prep lists, order guides, and daily walkthroughs to ensure operational excellence. Qualifications: • Proven experience in Culinary management or a similar role in a high-volume food service setting. • Strong background in large commissary or mass-volume food production. • Excellent leadership and organizational skills, with the ability to mentor and motivate a team. • High standard of cleanliness and an understanding of sanitation regulations. • Patient and empathetic with strong interpersonal skills. • Capable of multitasking efficiently in a fast-paced environment. • Physical ability to lift up to 50 pounds, stand for long periods, and handle the physical demands of a busy kitchen. • Familiarity with cost control, inventory management techniques, and scheduling software. • Experience with safety and food handling certifications (e.g., ServSafe). • Flexibility to work various shifts, including weekends, evenings, and holidays. Compensation: $70,000.00 - $85,000.00 per year Flecha by Mark Wahlberg, is an exuberant polished casual dining establishment where the past and present converge to craft unforgettable experiences. Our commitment to 'Mexican Redefined' honors culinary roots while exploring new horizons, sparking curiosity with every dish. As more than just a venue, Flecha infuses traditional Mexican cuisine with a modern twist, featuring fresh local ingredients and signature dishes crafted by skilled chefs.

Head Chef - The Stand Are you a highly skilled and motivated individual with a passion for delicious food? Do you thrive in a fast-paced, high-volume restaurant environment? If so, we have an immediate opening for a Head Chef at The Stand! The Stand is a fast-casual dining restaurant with 20 locations across Orange County, Los Angeles, Santa Clara, and Houston Texas. As we continue to grow and open multiple locations, we are looking for highly skilled and motivated leaders to join our team. Head Chef Responsibilities: Training and mentoring kitchen team members Ensuring meal segment efficiency and production Food purchasing and food budgets Ensuring consistency and portioning of all food products Monitoring and ensuring upkeep, repair, and maintenance of all kitchen equipment Head Chef Required Skills: Salad, fry, grill, and expo experience Ability to oversee daily prep lists Display high-functioning organizational skills Ability to order according to budget/pars and ensure delivery receipt from vendors Proactive, punctual, and great communication skills Positive attitude and ready for a challenge Head Chef Perks and Benefits: Health, Dental, and Vision Plans for Team Members who qualify 401K Program (for those who qualify) Paid Meal Program (While Working) Employee/Family Meal Discount (While not Working) Sick pay (up to 48 usable hours per year) Paid Vacation Shoes for Crews Program (Reimbursement towards non-slip shoes) Monthly Cell Phone Allowance Discretionary Bonus + Participation in The Stand tip pool Opportunities for career advancement as we love to promote from within Schedule : 5 Days (40-45hrs x week) Working Conditions: Frequent walking and standing for long periods of time Ability to reach hands and arms in any direction and kneel and stoop repeatedly Repetitive bending, twisting, squatting, and reaching Repetitive use of hands, including single grasping, fine manipulation, pushing, and pulling Occasionally access high storage shelving with the use of a step ladder Lift and carry up to 50 lbs. Exposure to FDA-approved cleaning chemicals Exposure to varying temperatures, including steam, high kitchen temperatures, humidity, freezers, refrigerators, indoor air conditioning, and outdoor/patio conditions Location: Carmel Mountain 12045 Carmel Mountain Rd #303, San Diego, CA 92128, USA We are an equal opportunity employer, and also consider all qualified applicants regardless of criminal history in accordance with the City of Los Angeles' Fair Chance Initiative For Hiring Ordinance and the State of California's Fair Chance Act. * Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Work schedule Weekend availability Supplemental pay Tips Bonus pay Benefits Health insurance Dental insurance Vision insurance 401(k) Employee discount Paid time off

Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: Competitive Pay and Partner Perks: Your hard work deserves recognition. Our generous bonus structure(s) through the Profit for Partners Program add an extra layer of reward to your hard work. We believe in rewarding excellence. Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference. Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters. Company-Paid Life Insurance: We've got you covered. Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member. Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program. Employee Referral Program: Share the joy of being part of the XRG team with others. Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment. Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands. Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness. Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave. Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education. Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! Life Beyond Work: Embrace additional benefits such as pet insurance, legal services, and much more! Join XRG, where every team member is a valued part of our journey. Discover a workplace that goes beyond expectations, a place where your passion meets endless possibilities. Certified Top Workplaces- 5 years running! Compensation Range: $75,000 - $82,000/Annually *Range(s) - DOE PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES Perform daily line check and safety walk throughs Responsible for food budget and cost control of food and labor Investigate and review all sub-standard food with BOH team Review the suppliers and its goods price every month Monitor food waste and find solutions to minimize food waste Work with Corporate Chef on menu development and engineering Keep the kitchen running smoothly and adequately stocked with all necessary goods Create an environment of trust and mutual respect Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service Manage staffing levels and controllable costs ensuring they are in line with budget Complete nightly logs and manager reports Monitor and enforce inventory controls Ensure accurate and thorough information regarding menu items and food allergen information is up to date Recognize and cultivate regular guests and repeat business Respond to guest concerns/complaints and correct errors or resolve complaints Comply with all safety and health department procedures and all state and federal liquor laws Maintain company safety and sanitation standards Ensure complete and proper check out procedures Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS High School Diploma or equivalent required Bachelor's Degree in Culinary Arts preferred Proof of eligibility to work in the United States Valid Driver's License 21+ years of age Possession of or the ability to possess all state required work cards Minimum of three (3) to five (5) years of related experience Proficient in Windows MS Office, Open Table, Outlook Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls Knowledge of state and local laws as it applies to labor and health code regulations Experience with POS systems and back office reporting systems Proper lifting techniques Guest relations Sanitation and safety Safe alcohol service Full service restaurant operations Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. Small to medium office or shared work space Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume Fast paced, high volume, full service restaurant Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Ability to walk long periods of time Ability to stand for long periods of time Ability to use hands to handle, control, or feel objects, tools, or controls. Ability to repeat the same movements for long periods of time Ability to understand the speech of another person Ability to speak clearly so listeners can understand Ability to push and lift up to 50 lbs Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLAIMER This is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Join the XRG Team: Where Passion for Hospitality Meets Limitless Opportunities! At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high, never settling for anything less than the extraordinary, because at XRG, we believe in delivering not just meals but unforgettable eXperiences. If you're one of those individuals, we invite you to join our XRG Team! Why XRG? Here's a Taste of What We Offer: Competitive Pay and Partner Perks: Your hard work deserves recognition. Our generous bonus structure(s) through the Profit for Partners Program add an extra layer of reward to your hard work. We believe in rewarding excellence. Unique Culture: Our Core Values set us apart, making the XRG culture truly unmatched. Join the #XRGFam and eXperience the difference. Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match* - because your well-being matters. Company-Paid Life Insurance: We've got you covered. Career Growth Opportunities: We thrive on promoting from within, fostering #XperienceRealGrowth for every team member. Professional Development Reimbursement Program: Invest in your future with our tuition reimbursement program. Employee Referral Program: Share the joy of being part of the XRG team with others. Safety & Compliance Incentives: Your well-being is our priority. Benefit from our Safety and Compliance Incentive Program as we maintain a secure and compliant work environment. Free Food: Enjoy monthly Meal Card allowances to use at any of our locations/brands. Time Off: Recharge and rejuvenate with paid vacation time. Your well-deserved breaks are essential to your productivity and overall happiness. Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL), we've got you covered with paid sick leave. Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education. Partner Perks: Unlock discounted rates on theme parks, travel, apparel, sports tickets, and more! Life Beyond Work: Embrace additional benefits such as pet insurance, legal services, and much more! Join XRG, where every team member is a valued part of our journey. Discover a workplace that goes beyond expectations, a place where your passion meets endless possibilities. Certified Top Workplaces- 5 years running! Compensation Range: $75,000 - $82,000/Annually *Range(s) - DOE PURPOSE The Culinary Manager is responsible for oversite of the complete back of house operation to include controlling all food related costs, back of house team member labor costs, food quality and overall condition of the kitchen area. DUTIES & RESPONSIBILITIES Perform daily line check and safety walk throughs Responsible for food budget and cost control of food and labor Investigate and review all sub-standard food with BOH team Review the suppliers and its goods price every month Monitor food waste and find solutions to minimize food waste Work with Corporate Chef on menu development and engineering Keep the kitchen running smoothly and adequately stocked with all necessary goods Create an environment of trust and mutual respect Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations Monitor and maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service Manage staffing levels and controllable costs ensuring they are in line with budget Complete nightly logs and manager reports Monitor and enforce inventory controls Ensure accurate and thorough information regarding menu items and food allergen information is up to date Recognize and cultivate regular guests and repeat business Respond to guest concerns/complaints and correct errors or resolve complaints Comply with all safety and health department procedures and all state and federal liquor laws Maintain company safety and sanitation standards Ensure complete and proper check out procedures Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS High School Diploma or equivalent required Bachelor's Degree in Culinary Arts preferred Proof of eligibility to work in the United States Valid Driver's License 21+ years of age Possession of or the ability to possess all state required work cards Minimum of three (3) to five (5) years of related experience Proficient in Windows MS Office, Open Table, Outlook Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls Knowledge of state and local laws as it applies to labor and health code regulations Experience with POS systems and back office reporting systems Proper lifting techniques Guest relations Sanitation and safety Safe alcohol service Full service restaurant operations Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. Small to medium office or shared work space Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume Fast paced, high volume, full service restaurant Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Ability to walk long periods of time Ability to stand for long periods of time Ability to use hands to handle, control, or feel objects, tools, or controls. Ability to repeat the same movements for long periods of time Ability to understand the speech of another person Ability to speak clearly so listeners can understand Ability to push and lift up to 50 lbs Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLAIMER This is a summary of duties, which you as a Culinary Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Role OverviewAre you a Chef looking to grow your career? We would love to hear from you! Sodexo Senior Living is seeking a Culinary Manager, Regional Support to join our team of professionals in the West. This is a travel role, and we're looking for someone based in the greater Los Angeles or San Diego region. We are seeking a talented individual who will commit to the challenges of creating and delivering an operational-culinary-driven fine-dining experience. This is a hands-on operations role requiring previous experience managing food production, with retail & fine dining menu knowledge and a la carte experience. This is a highly visible position and will interface with the residents and clients daily. This role is both a front of house and back of house manager role, and the right candidate will have experience managing both sides of the operation and be comfortable moving back and forth. This is a temporary role that will last up to an 18-month assignment. While in a full-time support role you are encouraged to apply to permanent roles at any Sodexo location. Hours vary depending on business needs. Travel schedule will be 10 days on / 4 days off, overnight travel. Travel is mainly throughout the West Coast. You may expense your travel mileage and hotel stays. Must have a valid driver's license. What You'll Dodirect and supervise kitchen as well as dining room operations and designated back of house and front of house staff;ensure that the highest possible standards of food handling and preparation are achieved;control and ensure the company's and client's financial targets are achieved;engage with peers, colleagues and residents in a manner that invites interaction and feedback. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringthree or more years of food service management experience;strong culinary knowledge;have financial acumen and a good level of computer literacy;are enthusiastic, confident and warm, with a positive approach to tasks with a can-do attitude and impeccable attention to detail;Must be ServSafe certified;Must have a valid driver's license. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree in a relevant field or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in facilities (e. g. , maintenance, plant operations, engineering services, grounds, custodial/environmental, or transportation) or food (e. g. , food services or operations, concessions, retail sales, store operations, or vending) or HTM

Job DescriptionPosition: Cook/ChefWe are a drug and alcohol addiction treatment facility encouraging peer camaraderie and staff engagement in a relaxing atmosphere while providing the highest level of client care. Our substance abuse program is designed in a way that empowers our clients by helping them recognize their self-worth and improving their mental and physical health. We strive to introduce an environment which allows for the recognition that fun and sobriety are not mutually exclusive. Our clients will learn tools and gain novel perspectives allowing for a life of freedom, and recognition of previously unrealized opportunities in a safe, supervised residential setting.The Cook is responsible for assembling meals and monitoring client satisfaction. The Cook is responsible for ensuring quality food handling, preparation and efficiency are kept in the highest regard. Hourly: $25 -$30.00 per hour DOE.Eligible for quarterly bonuses and for 401k.MAJOR DUTIES AND RESPONSIBILITIES: Work with colleagues on meal plans, schedules, grocery shopping as well as other kitchen and food preparation related items. Prepare all meals in an timely manner as scheduled in the Culinary Menu. Provide a safe, secure and clean kitchen area for staff and clients according to health safety and food regulations. Report any incidences related to kitchen issues. Respond to emergencies and initiates action as required. Discuss significant events/behaviors or complaints involving client's activities. Perform other duties as assigned QUALIFICATIONS: The following requirements will be evaluated and verified to establish employment eligibility. Minimum 18 years old Valid Food Handlers Certificate Valid Driver's License Current CPR/First Aid Certification Current TB Test Must successfully complete a background check and Drug Screen PREFERENCES: 2-5 Years of experience cooking in a culinary department preferred. Experience working with different dietary needs and restrictions a plus. High school Diploma or equivalent preferred. Monday-Friday 9am-5:30pm

Job DescriptionWho We Are: We believe a workplace food program is something employees should love and look forward to every day. Powered by technology and a network of over 1,000 restaurants, Fooda feeds hungry people at work through our ongoing food programs located within companies and office buildings. Fooda operates in over 20 major US ctiies with plans for continued expansion. Eight out of ten employees believe Fooda is one of their company's top perks. Join an exciting, high-impact corporate dining team with a major California-based client! We're staffing on-site roles for a large, well-known enterprise, and we're building a top-tier team to support its food program success. If you're looking to be part of a dynamic environment and make a real difference on the ground, this is your opportunity. Position Description: The Catering Manager position is critical to the success of a Fooda client location. The Catering Manager is responsible for managing client relationships along with managing the daily catering orders offered at the client location. The Catering Manager ensures all catering offered to the client and customers are of superior quality and service. Who You Are: You love building relationships and enjoy customer service You are optimistic in the face of problems and you're capable of finding solutions quickly and effectively You are very organized and detail oriented. Type-A personality is a plus! You have an entrepreneurial mindset with the capability of managing work independently Quick thinking on your feet and no problem is too big or small for you You do not wait for direction and are always looking for ways to improve Prior experience in catering preferred Ideal candidates will have a Bachelor's degree in addition to five to eight years of relevant experience What You Will Be Doing: Coordinate and oversee internal catering events at client location Establish and maintain effective client and customer rapport to determine catering needs Maintain costs as it relates to food, beverage, and labor Negotiate new menus with restaurant partners for special requests Recruit and train catering staff at client location Oversee set up and cleanup of all catering events Ensure all catering events comply with government and agency standards, including but not limited to those relating to safety and health What We'll Hook You Up With: Competitive market salary and stock options, based on experience Flexible PTO Comprehensive health, dental and vision plans Flexible spending accounts Paid maternity and parental leave options 401k matching Company Issued laptop Daily subsidized lunch program (ours!) and free food and beverages in the office A fulfilling, challenging adventure of a work experience Must be authorized to work in the United States on a full-time basis. No phone calls or recruiters please. The salary range for this role is between $68,000 - $75,000 and is dependent on a number of factors, including but not limited to work experience, training, location, and skills. Powered by JazzHR vh HPHUAJfO

Location: Marine Corps Recruit Depot (MCRD), San Diego Organization: The Arc of San Diego Employment Type: Full-Time is $70,304 to $70,304. Step Into Leadership. Build a Career with Purpose We're seeking a dynamic and experienced Assistant Manager, Food Services to lead operations at our high-volume mess hall facility at MCRD, (Marine Core Recruit Depot). This is a strategic role for candidates with strong operational acumen, supervisory experience, and the ambition to grow! Role Overview: As Assistant Manager, you will oversee a large-scale food service operation, ensuring precision in meal delivery, sanitation, and team performance. You'll lead a diverse team, uphold military and organizational standards, and drive operational excellence in a high-volume, high-visibility environment. This position offers a clear path to advancement for candidates who demonstrate initiative, professionalism, and leadership. Key Responsibilities: Supervise and coordinate staff to ensure meals are served on time and to military specifications Maintain cleanliness and sanitation across all food service areas Develop staffing schedules that meet service demands and control labor costs Train staff in food safety, sanitation, and serving techniques Conduct quality control inspections and ensure compliance with all policies Communicate professionally with Arc, Sodexo, and Military personnel Support case managers in delivering services to program participants Promote safety through training, PPE, and proactive observation Complete operational reports, including payroll and team meetings Uphold confidentiality, advocacy, and mandated reporting standards Supervisory Scope: This position supervises Mess Attendants and Line Supervisors and plays a key role in talent development and performance management. Qualifications: High school diploma or GED required; college coursework or business degree preferred 3+ years of supervisory experience in high-volume food service ServSafe Certification (or ability to obtain within 90 days) Strong knowledge of food safety, sanitation, and labor cost controls Experience working with individuals with disabilities preferred CPR/First Aid certification (training provided) Valid CA Driver's License, auto insurance, and acceptable DMV record Ability to transport clients and supplies as needed Experience with electronic case management systems preferred Bilingual English-Spanish preferred If you're a seasoned food service leader ready to take the next step in your career, we invite you to apply and help us deliver excellence with heart at The Arc of San Diego. This position is not covered under a Collective Bargaining Agreement (CBA). The terms and conditions of employment, including wages and benefits, are determined by The Arc of San Diego. #ARCMCRD

Job Description**Responsibilities** - Lead and manage the food preparation process and other related activities. - Plan and coordinate orders for equipment or ingredients based on identified shortages. - Arrange for repairs and maintenance when necessary. - Address and resolve any issues or defects. - Take full responsibility for hiring, managing, and training kitchen staff. - Supervise the work of subordinates and ensure tasks are completed effectively. - Estimate and manage staff workloads and compensation. - Maintain accurate attendance records. - Foster a cooperative and respectful work environment among team members. - Regularly communicate with the Restaurant GM on ongoing issues, feedback, or concerns related to the staff. **Skills** - Proven experience as a head chef. - Exceptional kitchen management skills. - Ability to delegate responsibilities and monitor progress. - Strong communication and leadership abilities. - Up-to-date knowledge of culinary trends and optimized kitchen practices. - Proficient in relevant computer programs (MS Office, restaurant management software, POS). - Certified in health and safety training. **Physical Requirements** - Ability to stand for extended periods. - Ability to lift objects up to 50 pounds without assistance. - Capability to maintain a safe work environment, especially where open flames and sharp objects are present.

Job DescriptionDescription: The Restaurant Manager oversees all daily operations of a restaurant, including managing staff, ensuring customer satisfaction, handling finances, and maintaining inventory. They are responsible for recruiting, training, and supervising employees, ensuring the restaurant meets health and safety standards, and maximizing profits. The Brigantine, Inc. currently has over 20 restaurants across multiple concepts throughout San Diego County, The Brigantine Seafood and Oyster Bar, Miguel's Cocina, Ketch Brewing, Ketch Grill and Taps, Topsail, Portside Coffee & Gelato, Dockside, The Fish Market, & Top of the Market. Benefits: Competitive wages (range $60-75k) Paid Time Off Medical/Dental/Vision Insurance 401k Plan Flex Spending Discounts for dining in our restaurants Bonus potential for managers Ongoing career development We are always anxious to hear from talented individuals. Your career path is driven by your own goals, and we are prepared to give you all the tools needed to take you to any level of leadership you desire! Requirements: Restaurant Manager Requirements: A minimum of 2 years current experience in a fast paced/full-service restaurant. A passion for hospitality & commitment to guest service! An ability to anticipate guests' needs and respond appropriately with a sense of urgency. Strong coaching skills with a proven ability to motivate & develop team members. Honesty, integrity, & professionalism. A strong desire to continue developing themselves. Organizational skills and ability to adapt quickly to any situation. Knowledge of systems, methods, & practices that contribute to extraordinary guest experiences. A flexible schedule - able to work a combination of days, nights, weekends & holidays.

Job Description Job purpose To manage the Jimmy John's Catering program in assigned geographical area. Develop and nurture client relationships in order to build the brand and program. Network and develop sales leads through events, cold calling and sampling. Duties and Responsibilities • Must help in-shop during lunch rush and execute catering orders for customer • Go on site to business to make orders for customers for events • Be a Role Model to new Team Members • Provide excellent Customer Service • Adhere to Team Member Handbook Policies and Procedures • Maintain and foster Company Culture • Prep and make sandwiches for events when needed • Maintain Food Safety • Maintain Workplace Safety • Work closely with Marketing Manager to meet performance metrics • Attend monthly General Manager meetings at the Corporate office • Cold calling for leads daily, close leads and develop contract clients • Research and seek out community events and coordinate JJ attendance • Plan and execute Local Store Marketing strategy • Source and maintain client relations Qualifications • Must be 18+ • Must have at least 1 year of sales and /or marketing experience • Must be coachable • Must have experience in dealing with customer issues • Must be energetic, enthusiastic, confident, and outgoing Working conditions Must be able to work in a moderately loud and fast-moving environment. Jimmy John's stores play music at a moderate level all day. Must be able to avoid distraction and apply safety best practices while using slicer, knives and oven. Physical requirements Must be able to stand for length of shift. Must be able to lift up to 30 lbs. Must be able to climb ladder if needed.

Job DescriptionBenefits: Employee discounts Free food & snacks Free uniforms Opportunity for advancement Paid time off Training & development Were hiring an Assistant Kitchen LEADER to support daily kitchen operations, lead shifts, and help maintain food quality, cleanliness, and consistency. This role works directly with the Kitchen Manager and is ideal for someone looking to grow into a full KM position. This is a hands-on leadership role. Youll be on the line, in prep, and supporting the teamnot managing from the sidelines. Responsibilities Support the Kitchen Manager with daily BOH operations Lead shifts and maintain kitchen flow during service Ensure food quality, consistency, and presentation standards Follow and enforce food safety and sanitation procedures Assist with prep planning, inventory, and waste control Train and coach kitchen team members Communicate effectively with FOH leadership Qualifications Previous kitchen leadership experience preferred (Assistant Kitchen Manager, Lead Cook, Shift Lead) Strong line cook experience Ability to work in a fast-paced environment Reliable, organized, and accountable Willingness to learn and grow into a Kitchen Manager role Food Handler Card required (or ability to obtain) What We Offer Competitive hourly pay based on experience Growth opportunities within a growing brand Structured training and clear expectations Supportive leadership and team-focused culture Work Environment Fast-casual, high-volume kitchen with a focus on quality, speed, and consistency. We value teamwork, communication, and accountability.

Assistant Head Chef - The Stand Restaurants Pay: Up to $27.00 per hour per hour (including tips and discretionary bonus) Schedule: Full-time, 5 days/week (including weekends and holidays), 40-45 hours/week Job Type: On-site About The Stand The Stand is a fast-growing, fast-casual restaurant group with 20+ locations across Orange County, Los Angeles, Santa Clara, and Houston, TX. We're passionate about redefining American classics and providing great food, great service, and great value. As we continue to expand, we're looking for motivated leaders to join our team and grow with us! What You'll Do as an Assistant Head Chef/ Assistant Kitchen Manager Train and mentor kitchen team members Oversee meal segment efficiency and production Manage food purchasing, budgets, and inventory Ensure consistency and portioning of all food products Monitor upkeep and maintenance of kitchen equipment Run multiple kitchen stations (salads, fry, grill, expo) Oversee daily prep lists and ensure timely completion Maintain a clean, organized, and sanitary kitchen Follow recipes, build guides, and presentation standards Operate standard kitchen equipment safely and efficiently Foster a positive, team-oriented environment What We're Looking For Assistant Head Chef/ Assistant Kitchen Manager Experience in fast-casual or casual restaurant kitchens Skilled in salad, fry, grill, and expo stations Strong organizational and communication skills Ability to order according to budget/pars and manage vendor deliveries Proactive, punctual, and ready for a challenge Must be 18 years of age or older Able to stand, walk, bend, and lift up to 50 lbs in a fast-paced environment No education requirement Pay & Benefits Assistant Head Chef/ Assistant Kitchen Manager Competitive hourly pay ($25-$27/hr) plus tips ($3-$5/hr average) and discretionary bonus Health, dental, and vision insurance (for those who qualify) 401(k) program with company match (for those who qualify) Paid meal program while working Employee and family meal discounts Paid vacation and sick pay (up to 48 hours/year, for those who qualify) Shoes for Crews reimbursement (non-slip shoes) Monthly cell phone allowance Opportunities for career advancement-we love to promote from within! Why Join The Stand? Be part of a supportive, values-driven team in a growing company Work in a fun, fast-paced environment with opportunities to learn and lead Equal opportunity employer-we welcome all qualified applicants, including those with criminal histories, as required by law Ready to join our team and help redefine American classics? Apply now! We are an equal opportunity employer, and also consider all qualified applicants regardless of criminal history in accordance with the City of Los Angeles' Fair Chance Initiative For Hiring Ordinance and the State of California's Fair Chance Act. * Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Work schedule Weekend availability Supplemental pay Tips Bonus pay Benefits Health insurance Dental insurance Vision insurance 401(k) Employee discount

Who We Are: Join an exciting, high-impact corporate dining team with a major California-based client! We're staffing on-site roles for a large, well-known enterprise, and we're building a top-tier team to support its food program success. If you're looking to be part of a dynamic environment and make a real difference on the ground, this is your opportunity. Position Description: The Catering Manager position is critical to the success of a Fooda client location. The Catering Manager is responsible for managing client relationships along with managing the daily catering orders offered at the client location. The Catering Manager ensures all catering offered to the client and customers are of superior quality and service. Who You Are: You love building relationships and enjoy customer service You are optimistic in the face of problems and you're capable of finding solutions quickly and effectively You are very organized and detail oriented. Type-A personality is a plus! You have an entrepreneurial mindset with the capability of managing work independently Quick thinking on your feet and no problem is too big or small for you You do not wait for direction and are always looking for ways to improve Prior experience in catering preferred Ideal candidates will have a Bachelor's degree in addition to five to eight years of relevant experience What You Will Be Doing: Coordinate and oversee internal catering events at client location Establish and maintain effective client and customer rapport to determine catering needs Maintain costs as it relates to food, beverage, and labor Negotiate new menus with restaurant partners for special requests Recruit and train catering staff at client location Oversee set up and cleanup of all catering events Ensure all catering events comply with government and agency standards, including but not limited to those relating to safety and health What We'll Hook You Up With: Competitive market salary and stock options, based on experience Flexible PTO Comprehensive health, dental and vision plans Flexible spending accounts Paid maternity and parental leave options 401k matching Company Issued laptop Daily subsidized lunch program (ours!) and free food and beverages in the office A fulfilling, challenging adventure of a work experience Must be authorized to work in the United States on a full-time basis. No phone calls or recruiters please. The salary range for this role is between $68,000 - $75,000 and is dependent on a number of factors, including but not limited to work experience, training, location, and skills.

Job DescriptionDescription: Restaurant Manager Job SummaryThe Restaurant Manager will oversee and manage the daily operations of the restaurant. Duties/Responsibilities: Ensures customer satisfaction with all aspects of the restaurant and dining experience. Coordinate daily Front of the House and Back of the House restaurant operations. Organize and supervise shifts. Handles customer complaints, resolving issues in an efficient and hospitable manner. Train new and current employees on proper guest service and hospitality. Appraise staff performance and provide feedback to improve productivity. Ensure compliance with sanitation and safety regulations. Ensures compliance with alcoholic beverage regulations. Contributes to controlling costs via labor, food, and beverage cost controls. Conducts daily inspection of restaurant to ensure compliance with health, safety, food handling, and hygiene standards. Organizes and oversees employee schedules. Maintains & ensures accurate daily payroll and financial information. Performs other duties as assigned. Compensation/Benefits: Competitive wages (entry level salary range $60-65k) Medical/Dental/Vision Insurance Paid Time Off 401k Plan Flex Spending Discounts for dining in our restaurants Bonus potential for managers Ongoing career development About the Brigantine Family of Restaurants: Family-owned and operated since 1969, we at The Brigantine Restaurants attribute our success and longevity to our outstanding employees and managers. We pride ourselves on a culture built on our team approach & guest-centered focus, encourage open communication, and thrive on the level of partnership this affords in each of our successful restaurants. Together we work towards our Mission Statement: Every Guest Leaves Happy! It is our goal to create an environment where our guests feel at home and our team members thrive. The Brigantine, Inc. currently has over 20 restaurants across 7 concepts throughout San Diego County, The Brigantine Seafood and Oyster Bar, Miguel's Cocina, Ketch Brewing, Ketch Grill and Taps, Topsail, and Portside Coffee & Gelato. Requirements: Restaurant Manager Requirements: A passion for hospitality & commitment to guest service! An ability to anticipate guests' needs and respond appropriately with a sense of urgency. Strong coaching skills with a proven ability to motivate & develop team members. Honesty, integrity, & professionalism. A strong desire to continue developing themselves. Organizational skills and ability to adapt quickly to any situation. A minimum of 2 years current experience in a fast paced/full-service restaurant. Knowledge of systems, methods, & practices that contribute to extraordinary guest experiences. A flexible schedule - able to work a combination of days, nights, weekends & holidays.

As the kitchen manager, you will be responsible for overseeing food preparation, ordering supplies, scheduling shifts, and monitoring inventory levels. To be successful in this role, the ideal candidate will have proven culinary and management experience. In addition to being an excellent communicator, you should also demonstrate outstanding leadership and organizational abilities. This position is non-exempt and reports directly to the Executive Chef/Partner and the Director of Operations. The Kitchen Manager duties include, but are not limited to: Order materials, supplies, and ingredients based on demand. Supervise kitchen employees and organize food orders. Oversee the food preparation and cooking process. Recruit and train kitchen employees in designated stations. Monitor inventory levels and perform weekly inventory assessments. Schedule work shifts for employees. Store all food products in compliance with health and safety regulations. Ensure the kitchen is clean and organized. Maintain weekly and monthly cost reports. Kitchen Manager Requirements: In-depth knowledge of kitchen health and safety regulations. Ability to work well in a stressful and fast-paced environment. Excellent problem-solving and conflict management abilities. Outstanding communication and organizational skills. Proven experience working as a supervisor in the hospitality industry. The ability to work in a fast-paced environment. The ability to stand for extended periods. The ability to lift 50lbs or more. Strong management skills. Excellent organizational skills. Effective communication skills. Exceptional customer service skills. ServSafe Manager Certification. High school diploma or GED. PREVIOUS EXPERIENCE A minimum of 6 months experience as a Kitchen Manager or Assistant Kitchen Manager in a fast-paced restaurant environment.

Job Description Job purpose To manage the Jimmy John's Catering program in assigned geographical area. Develop and nurture client relationships in order to build the brand and program. Network and develop sales leads through events, cold calling and sampling. Duties and Responsibilities • Must help in-shop during lunch rush and execute catering orders for customer • Go on site to business to make orders for customers for events • Be a Role Model to new Team Members • Provide excellent Customer Service • Adhere to Team Member Handbook Policies and Procedures • Maintain and foster Company Culture • Prep and make sandwiches for events when needed • Maintain Food Safety • Maintain Workplace Safety • Work closely with Marketing Manager to meet performance metrics • Attend monthly General Manager meetings at the Corporate office • Cold calling for leads daily, close leads and develop contract clients • Research and seek out community events and coordinate JJ attendance • Plan and execute Local Store Marketing strategy • Source and maintain client relations Qualifications • Must be 18+ • Must have at least 1 year of sales and /or marketing experience • Must be coachable • Must have experience in dealing with customer issues • Must be energetic, enthusiastic, confident, and outgoing Working conditions Must be able to work in a moderately loud and fast-moving environment. Jimmy John's stores play music at a moderate level all day. Must be able to avoid distraction and apply safety best practices while using slicer, knives and oven. Physical requirements Must be able to stand for length of shift. Must be able to lift up to 30 lbs. Must be able to climb ladder if needed.