Sous Chef jobs at Oak View Group

As a Sous Chef, you will cook at the highest level as well as lead a culinary team for our Signature Restaurants. In this role, you continually exemplify leadership, development, support and motivation to direct reports; creating a vibrant, positive environment that encourages excellence. You will work well with our front-of-the-house partners to create a collaborative environment; inspiring creativity, teamwork, and ownership required to achieve excellent execution of fine dining for one of our Signature Restaurants. The Signature Restaurants currently include Napa Rose, Carthay Circle, Club 33 and 21 Royal. You Will/Responsibilities... Expertise in all aspects of Culinary Arts, such as butchery, saucier, pastry and modern techniques Superior knowledge in different cuisine styles, such as French, Spanish, Italian, Mediterranean, American regional and Asian The ability to strategically and thoughtfully write and implement seasonally inspired menus Build Teams through trust, collaboration, and education. Effectively communicate the vision of Signature Restaurants Manage cost: Food cost, kitchen labor, etc Able to cultivate and foster strong relationships with fellow Artisans, Farmers, Fishmongers, Ranchers and Foragers You Have/Basic Qualifications... 5 plus years of Culinary Management experience in a fine dining environment Strong written/communication skills Computer skills, especially with Excel Understanding of cost and ability to take ownership of restaurant operations Strong kitchen, organizational, and time management skills Ability to work a flexible schedule with variable shifts and days off in a rapidly changing environment Preferred Qualifications... Superior knowledge of quality ingredients and how to execute fine dining Understanding of Wine pairing and service trends Understanding of Nutrition and dietary preferences Understanding of guest service with possible experience as a bartender and/or server Higher level education Required Education Associate's Degree in culinary arts or equivalent work experience Our Benefits: Disney offers a rewards package to help you live your best life. This includes health and savings benefits, educational opportunities and special extras that only Disney can provide. Learn more about our benefits and perks at *************************************** #DXMedia #LI-AH3 The hiring range for this position in California is $85,000 - $106,400 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered. Job Posting Segment: Resort Ops Job Posting Primary Business: Resort Culinary (DLR) Primary Job Posting Category: Culinary Employment Type: Full time Primary City, State, Region, Postal Code: Anaheim, CA, USA Alternate City, State, Region, Postal Code: Date Posted: 2025-12-03

Kitchen Manager Salary Range $70K-$80K Accountable for food quality, consistency and production of all cuisines within the property's restaurant. Exhibits culinary talents by performing tasks while leading the staff and managing kitchen functions. Blends culinary creative talent, business acumen, teaching skills and a hospitality mindset to drive business results while building a high-performing team. Responsibilities: Works with Executive Kitchen Manager to manage inventory, preparation, presentation, safety and sanitation in a theater/restaurant kitchen. Works with all Kitchen Management to support an environment committed to outstanding Guest Experiences; participate in meetings (1:1, pre-shift meetings) with staff to maintain guest focus at all times. Works with all Kitchen Management to ensure quality expectations are met in food preparation and presentation; focus on motivating cooks to prepare menu items in consistent manner. Works with Theater/Restaurant Managers to oversee guest relations and meet/exceed guest expectations for food quality, temperature and plating. Manage kitchen operations with comprehensive, detailed approach to food and beverage quality, safety, building maintenance, repairs, and sanitation/cleanliness. Participate in hiring decisions for hourly kitchen staff; identify talent and make recommendations for internal promotions to Supervisor/Manager roles.

Alltown Fresh is looking to expand our family by adding a Sous Chef to the team! Our Sous Chef will assist the Kitchen Manager/Chef in the kitchen and beverage operations by utilizing the kitchen team. At Global Partners, business starts with people. Since 1933, we've believed in taking care of our customers, our guests, our communities, and each other-and that belief continues to guide us. The Global Spirit is how we work to fuel that long term commitment to success. As a Fortune 500 company with 90+ years of experience, we're proud to fuel communities-responsibly and sustainably. We show up every day with grit, passion, and purpose-anticipating needs, building lasting relationships, and creating shared value. : Ensure a pleasant shopping experience for all guests. Respond to guest complaints or inquiries. Solicit guest feedback, input and information through various communication vehicles. React to information and create a plan to consistently meet the expectations of all guests. Ensure the 24/7 execution of all food service programs including proper ordering, production planning, product handling and display. Responsible to meet and/or exceed food service and beverage performance and profitability goals according to corporate objectives. Execute food service efficiencies and ensure planograms are utilized and followed. Oversee the inventory and ordering of product and supplies and ensure routine maintenance and upkeep of the food service equipment and facilities. Analyze food service results and trends. Prepare action plans to leverage the store's fresh food strengths and address areas of opportunity to ensure food service profitability. execute all action plans. Responsible to be an expert on all food service marketing programs, campaigns, strategies and initiatives. Educate all food service associates to be the same. Assist Kitchen Manager/Chef with recruiting, hiring, training, coaching, associate engagement and performance management following the corporate training plan. Ensure execution of established safety, security, quality, and store operations policies, procedures and practices. Additional Job Description: Leadership experience required, leadership experience in a food service environment preferred. Must be available to work flexible hours that may include early mornings, weekends and or holidays. Understanding of safe food handling and storage. Must be able to perform the following physical behaviors repetitively throughout a shift: standing, walking, handling, reaching horizontally, grasping firmly, reaching above the shoulder, reaching below the waist, pushing buttons, bending, stooping, squatting, crouching. Must be able to lift and carry up to 50 lbs. Work in intermittent temperatures (i.e., cooler, outside, etc.,) None High School Diploma or equivalent preferred. Pay Range: $51,000.00 - $66,000.00 The pay range for this position is outlined above. The final amount offered at the start of employment is determined based on factors including, but not limited to, experience level, knowledge, skills, abilities and geographic location, and the Company reserves the right to modify base salary at any time, including for reasons related to individual performance, Company or individual department/team performance and market factors. Our Commitments to You Coins! We offer competitive salaries and opportunities for growth. We have an amazing Talent Development Team who create trainings for growth and job development. Health & Wellness - Medical, Dental, Visions and Life Insurance. Along with additional wellness support. The Road Ahead - We offer 401k and a match component! Professional Development - We provide tuition reimbursement; this benefit is offered after 6 months of service. What to Expect From the Hiring Process (old GPS of the Interview Process) We value passion and potential. Please apply if you're qualified and interested-we'd love to hear from you. A member of our Talent Acquisition team will review your application and may connect you with the hiring manager if your experience is a strong match. Interviews are conducted virtually and in person, depending on the role. We'll provide more details about next steps if selected to move forward. Global Partners LP is an equal opportunity employer. We foster a company culture where ideas from all people help us grow, move and thrive. We embrace the diversity of all applicants and do not discriminate against race, color, religion, sex, age, national origin, sexual orientation, gender identity, disability, protected veteran status or any other basis prohibited by federal, state or local law. If you have a disability and need an accommodation to apply, please contact our recruiting department at ************ or 781-7GP-WORK. *Disclaimer: At Global Partners, we don't use lie detector tests for any employment decisions. We follow all the rules and regulations, so we need to let you know: In Massachusetts, it's illegal to require or administer a lie detector test as a condition of employment of continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

JOIN OUR HISTORIC TOURS OF AMERICA FAMILY at The Old Savannah Distillery The Sous Chef will be the second in command of our kitchen, following the Culinary Manager and/or General Manager. In addition, the Sous Chef ensures that the Old Savannah Distillery (OSD) culinary standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. The Sous Chef supports the OSD senior leadership in upholding all brand standards and core values while meeting or exceeding OSD business objectives. Employee Benefits Competitive pay and paid training: $45K - $60k per year All FT Employees are eligible for paid vacation time, as well as company sponsored health and wellness plans All FT, PT and Seasonal employees are eligible for: paid sick time, 401K plan with company matching*, fun and upbeat work environment with various award and recognition celebrations throughout the year, First Stop Health - 24 hr. access to doctor by phone or computer for employee and their dependents (Employer pays 100%), discounts in retail stores and free admission to all company attractions Operating tours, attractions and retail in Boston, Charleston, Key West, Nashville, San Antonio, San Diego, St. Augustine, Savannah, and Washington, DC since 1980! Start your new Career with Us Today! *Eligibility requirements may apply Essential Functions Support and assist in the preparation and design of all food demonstrations. Maintain the highest standards of brand, local health, safety, and food preparation hygiene requirements. Support the team in consistent execution of all systems and processes to consistently deliver all products and services to brand standards. Support senior management in building a highly functional hourly team who share a common vision and values surrounding the overall success of the KWCS. Foster an environment of customer service in which all team members put the guest first in every situation. Required Knowledge, Skills, and Abilities Ability to work independently over long periods of time and in groups within the scope of established rules and regulations. Strong leadership and interpersonal skills. Must possess strong communication and listening skills, excellent speaking, reading, and writing. Comprehend and use technical or professional language, either written or spoken, to communicate complex ideas. Ability to effectively pitch and present information in one-on-one and group situations to media, customers, clients, partners, and other employees of the organization. Qualifications Minimum 3 years of experience in the hospitality industry inclusive of restaurant culinary operations. Possess all local food management and safety certifications. Other Requirements Must pass pre-employment MVR/background check and substance abuse testing Have a passion for helping people and making their Savannah experience a memorable one. Maintain necessary mandated food and drink certifications.

Kitchen Manager Pay Range: $65,000-$75,000 Accountable for food quality, consistency and production of all cuisines within the property's restaurant. Exhibits culinary talents by performing tasks while leading the staff and managing kitchen functions. Blends culinary creative talent, business acumen, teaching skills and a hospitality mindset to drive business results while building a high-performing team. Responsibilities: Works with Executive Kitchen Manager to manage inventory, preparation, presentation, safety and sanitation in a theater/restaurant kitchen. Works with all Kitchen Management to support an environment committed to outstanding Guest Experiences; participate in meetings (1:1, pre-shift meetings) with staff to maintain guest focus at all times. Works with all Kitchen Management to ensure quality expectations are met in food preparation and presentation; focus on motivating cooks to prepare menu items in consistent manner. Works with Theater/Restaurant Managers to oversee guest relations and meet/exceed guest expectations for food quality, temperature and plating. Manage kitchen operations with comprehensive, detailed approach to food and beverage quality, safety, building maintenance, repairs, and sanitation/cleanliness. Participate in hiring decisions for hourly kitchen staff; identify talent and make recommendations for internal promotions to Supervisor/Manager roles.

Job Description Tech company in San Jose CA is looking for an experience Executive Chef for their commissary! High volume, scratch kitchen operation, ideal candidate is experienced in building and leading a team. M-F, holidays off, opportunity for career growth! SF Bay Area residents only! Hiring now!

Alltown Fresh is looking to expand our family by adding a Sous Chef to the team! Our Sous Chef will assist the Kitchen Manager/Chef in the kitchen and beverage operations by utilizing the kitchen team. At Global Partners, business starts with people. Since 1933, we've believed in taking care of our customers, our guests, our communities, and each other-and that belief continues to guide us. The Global Spirit is how we work to fuel that long term commitment to success. As a Fortune 500 company with 90+ years of experience, we're proud to fuel communities-responsibly and sustainably. We show up every day with grit, passion, and purpose-anticipating needs, building lasting relationships, and creating shared value. : Ensure a pleasant shopping experience for all guests. Respond to guest complaints or inquiries. Solicit guest feedback, input and information through various communication vehicles. React to information and create a plan to consistently meet the expectations of all guests. Ensure the 24/7 execution of all food service programs including proper ordering, production planning, product handling and display. Responsible to meet and/or exceed food service and beverage performance and profitability goals according to corporate objectives. Execute food service efficiencies and ensure planograms are utilized and followed. Oversee the inventory and ordering of product and supplies and ensure routine maintenance and upkeep of the food service equipment and facilities. Analyze food service results and trends. Prepare action plans to leverage the store's fresh food strengths and address areas of opportunity to ensure food service profitability. execute all action plans. Responsible to be an expert on all food service marketing programs, campaigns, strategies and initiatives. Educate all food service associates to be the same. Assist Kitchen Manager/Chef with recruiting, hiring, training, coaching, associate engagement and performance management following the corporate training plan. Ensure execution of established safety, security, quality, and store operations policies, procedures and practices. Additional Job Description: Leadership experience required, leadership experience in a food service environment preferred. Must be available to work flexible hours that may include early mornings, weekends and or holidays. Understanding of safe food handling and storage. Must be able to perform the following physical behaviors repetitively throughout a shift: standing, walking, handling, reaching horizontally, grasping firmly, reaching above the shoulder, reaching below the waist, pushing buttons, bending, stooping, squatting, crouching. Must be able to lift and carry up to 50 lbs. Work in intermittent temperatures (i.e., cooler, outside, etc.,) None High School Diploma or equivalent preferred. Pay Range: $51,000.00 - $66,000.00 The pay range for this position is outlined above. The final amount offered at the start of employment is determined based on factors including, but not limited to, experience level, knowledge, skills, abilities and geographic location, and the Company reserves the right to modify base salary at any time, including for reasons related to individual performance, Company or individual department/team performance and market factors. Our Commitments to You Coins! We offer competitive salaries and opportunities for growth. We have an amazing Talent Development Team who create trainings for growth and job development. Health & Wellness - Medical, Dental, Visions and Life Insurance. Along with additional wellness support. The Road Ahead - We offer 401k and a match component! Professional Development - We provide tuition reimbursement; this benefit is offered after 6 months of service. What to Expect From the Hiring Process (old GPS of the Interview Process) We value passion and potential. Please apply if you're qualified and interested-we'd love to hear from you. A member of our Talent Acquisition team will review your application and may connect you with the hiring manager if your experience is a strong match. Interviews are conducted virtually and in person, depending on the role. We'll provide more details about next steps if selected to move forward. Global Partners LP is an equal opportunity employer. We foster a company culture where ideas from all people help us grow, move and thrive. We embrace the diversity of all applicants and do not discriminate against race, color, religion, sex, age, national origin, sexual orientation, gender identity, disability, protected veteran status or any other basis prohibited by federal, state or local law. If you have a disability and need an accommodation to apply, please contact our recruiting department at ************ or 781-7GP-WORK. *Disclaimer: At Global Partners, we don't use lie detector tests for any employment decisions. We follow all the rules and regulations, so we need to let you know: In Massachusetts, it's illegal to require or administer a lie detector test as a condition of employment of continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

SENIOR SOUS CHEF ( Full Time) Trail Drive Management Corporation Dickies Arena of Fort Worth, TX Dickies Arena is a 14,000 seat, spectacular multipurpose venue located adjacent to the Will Rogers Memorial Center campus in Fort Worth, Texas. The arena will be owned by the City of Fort Worth and managed by the not-for-profit operating entity, Trail Drive Management Corp (TDMC). The state-of-the-art arena, scheduled to open in November 2019, will host concerts, sporting events and family entertainment, and will be the new home to Fort Worth Stock Show rodeo performances. Reports to: EXECUTIVE CHEF Supervisory responsibility: Exercises general supervision over culinary managers, supervisors, full time & part time administrative and operations-based team members Job Description : A Senior Sous Chef will assist in overseeing the staffing of all culinary team members in their respective areas of direct accountability; Concessions/Commissary, Club/Restaurants & Catering or Suite and Loge Boxes, along with menu development & event-based planning for all Food & Beverage outlets. Each Senior Sous Chef will work closely with all Culinary, Purchasing and front of house leadership counterparts to ensure quality selections are executed and served impeccably on an event by event basis with consideration to the anticipated guest demographic. This position is also responsible for ensuring that exceptional hospitality is received throughout the operation by our external, as well as, our internal guests, that all alcoholic beverages are served safely, and that food quality and sanitation standards are always maintained. They will be responsible for the establishment and achievement of financial targets including, but not limited to labor and food cost. This position reports to the Executive Chef. In-person and predictable attendance. Essential Duties (Include, but are not limited to the following): Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties. Partner with Dickies Arena & Food and Beverage department leadership to ensure a successful arena opening and establishment of the F&B operation Assist with the establishment and enforcement of Dickies Arena policies Work closely with other team members and other departments to ensure department specific procedures, tasks and goals are met, consistent and effective communication occurs, efficient operational performance and a positive reputation of venue within the market/ industry is maintained Support the concept development and overall operating plan establishment for all food and beverage areas with specific focus on culinary elements Assist in driving menu and recipe development throughout the venue Responsible for ensuring exceptional and consistent food quality in presentation and production Follow and enforce policies associated with the safe service of all alcoholic beverages Assist in the hiring, training, staffing and scheduling of culinary team members Ensure all culinary team members have the tools necessary to complete their jobs Ensure consistent execution of all menus and recipes, training and accountability of the culinary team in execution Engage with venue guests, as well as, team members to ensure exceptional hospitality is always received Build and maintain strong relationships with venue staff, sponsors, clients, guests, subcontractors, etc. Responsible for enforcing, executing and maintaining all safety, security and sanitation standards throughout the venue Regularly obtain feedback from clients and guests to improve operations Respond and assist in any departmental guest service issues deriving from and/or relating to culinary elements Conduct routine staff meetings to discuss procedures, problems, policy changes, daily & event activity and any other department specific items. Oversee and support the mentorship and development of culinary supervisors and team members on a daily basis Ensure that daily walkthroughs are being conducted throughout the venue with consideration to sanitation, safety, inventory levels, etc. Thoroughly and accurately use all selected systems (Purchasing, Point-of-sale, Work Force Management and more) Assist with ensuring achievement of all financial goals within each given department are met, i.e. Concessions, Suites, Catering & Clubs Conduct and oversee the ordering and inventory management aspects of the Culinary department in each of their given areas of responsibilities Other responsibilities and tasks as deemed appropriate by the Food and Beverage and Dickies Arena Leadership Team QUALIFICATIONS: Degree or similar certification/ experience in Culinary Arts strongly preferred 5+ years of culinary leadership experience with 2+ years in a Sous Chef capacity preferred Previous experience in high volume, complex food service operations; sports and/ or entertainment venue strongly preferred Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Previous experience leading large teams; inclusive of managers, supervisors and part-time team members (50+ strongly preferred) Previous experience with opening a food & beverage establishment and building a culinary team, large sports and/or entertainment venue strongly preferred Demonstrate ability to complete projects in a reliable, productive and expedient manner while adhering to strict deadlines Keyboarding skills and computer proficiency with software knowledge including MS Office Experience with computerized work force management software strongly preferred Experience with inventory and order management software strongly preferred Excellent verbal and written communication skills Ability to problem solve and prioritize multiple tasks in a fast-paced, high-energy environment Ability to work independently and in a team environment Self-motivated with strong client and vendor relations and staff management skills; previous experience with vendor and product selection Able to communicate effectively with management team, guests and team members Superior internal and external customer service experience Must be able to work extended shifts of 10 hours or more as business dictates Must be flexible with schedule and able to work different shifts Ability to work nights, weekends and holidays Must be able to work in fluctuating temperatures English reading, writing, comprehension, math and computer skills required Ability to taste and evaluate food and beverage products Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift Ability to use hands in using office equipment, including the computer system Ability to express or exchange ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly Ability to perceive the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and to make the discriminations in sound. Ability to talk and hear to conduct phone and radio correspondence The worker is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; transcribing; viewing a computer terminal; extensive reading; determine the accuracy, neatness, and thoroughness of the work assigned; visual inspection involving small errors and/or operation of machines (including inspection); using measurement devices; and/or assembly parts at distances close to the eyes INTELLECTUAL/SOCIAL, PHYSICAL DEMANDS AND WORK ENVIRONMENT: The intellectual/social, physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Intellectual/Social demands: While performing duties of this job, the employee is frequently required to multi-task under time limits and with moderate to high pressure situations. Position requires constant attention to details and accuracy of specified standards including: following simple to complex (more than 3 steps) instructions, and concentration which frequently extends beyond 30 minutes at a time. This position also requires frequent use of interpersonal skills with internal and external clients. Employee will frequently communicate via radio and in-person with others and exchange accurate information. This position requires employee to frequently work both independently or as part of a team. Position also requires being able to recognize and resolve conflicts, by being able to openly communicate with clients. Physical demands: While performing the essential functions of this job, the employee will frequently operate a POS system, computer and other office devices such as calculators, telephones, copy machines, faxes and printers. Employee will constantly move about inside and outside various areas of the facility before/during/after events to interact with internal/external clients and supervise the work of employees during events. Employee must constantly communicate via telephone, radio, email and in-person with others and exchange accurate information. Employee may occasionally be required due to business demands and event operations to lift and/or move up to 50 pounds. As business, maintenance, operations or emergency situations require, employee may sporadically assist in lift/move 100 lbs. or more. Work environment: The duties of this position are performed primarily indoors but do require frequent movement in and out of controlled temperature units such as refrigerators and/or freezers. The noise level in the work environment is usually moderate, with the exception of event days, where the sound levels may be higher than moderate. Employee will be occasionally exposed to outdoor weather conditions, year-round. Employee will be exposed to and working in extreme temperatures when utilizing various pieces of equipment. We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.

Job Description An iconic San Francisco restaurant is looking for an experienced Chef de Cuisine to lead their culinary team. Ideal candidate has experience in a high volume, premier dining restaurant. Must be a hands on team leader! GREAT benefits including 100% health insurance for employee and family, parking, gym membership! Hiring now! SF bay are residents only!

Job Description A high profile tech company headquartered in San Francisco is looking for an Executive Chef experienced in high volume operations to oversee their cafe. Lead a large experienced culinary team in a scratch kitchen with ingredients that are locally and sustainable sourced. This opportunity offers great benefits, career growth opportunities! Would you or someone you know like to hear more?

Would you enjoy working with a top-talent culinary team, using only the finest ingredients, and serving to an appreciative and discerning community? How about having your nights, weekends, and holidays free to spend with family and friends? If you are talented, passionate about food, friendly, and curious, we invite you to join us at Pixar Animation Studios. As an On Call Chef, you'll support the Chef de Cuisine and Senior Sous Chef in managing all aspects of our two Cafés - from food preparation and menu planning to ordering, receiving, and day-to-day kitchen operations. You'll help craft weekly, seasonal, and cost-efficient menus, contribute to catering menu creation and event execution, and ensure that every dish meets Pixar's high standards of quality, consistency, and safety. This role also involves maintaining compliance with food safety and handling requirements, ordering kitchen supplies, and ensuring the proper upkeep of equipment. RESPONSIBILITIES: * Ability to create weekly cost-efficient menus that are seasonally inspired and broadly appealing * Provide input and support for the Chefs and line cooks who are preparing and serving all food and products for a weekly changing menu from-scratch, at a high volume, ensuring excellent consistency and compliance with the Café's quality, portioning, cooking and serving standards * Consult and provide input and feedback for kitchen personnel, as appropriate * Experienced with scheduling, evaluating, and constructive feedback for kitchen personnel as appropriate * Provide continued training to cafe employees in safety, cleanliness and sanitation, food preparation, and guest services * Ensure that all necessary food and kitchen supplies are ordered, received, and stored in accordance with the Café's needs, budget, and procedures * Responsible for overall cost containment by effectively managing ordering, menu selection, and product utilization * Check and maintain proper food handling, refrigeration temperature control points, and handling hazardous materials by Café employees * Attend weekly menu planning meetings with Chef Team * Pursue continued education to enhance professional knowledge and refine management skills * Ad hoc requirements as necessary QUALIFICATIONS: * A minimum of 5 years of experience in varied kitchen leadership positions * At least 3 years experience in a similar capacity * Must be proficient in verbal, written & digital communication * Able to communicate clearly with managers, kitchen, dining room staff, and guests * Demonstrated excellence in guest service skills: reliable, consistent and courteous SKILLS: * Ability to work in a high volume, fast paced kitchen environment * Kitchen organizational skills * Ability to compose and refine accurate prep lists and order guides for weekly changing menus as well as catering menus * Ability to foster a collaborative and uplifting team environment * Exceptional Knife skills * Basic Computer knowledge: email, Google Sheets and Docs, Word, Excel, Slack to communicate with vendors and employees * Ability to use sound judgement and to objectively assess situations or circumstances using all the relevant information and apply past experience in order to come to a decision for the best possible outcome PHYSICAL REQUIREMENTS: * Able to work in a standing position for extended periods of time * Be able to reach, bend, stoop and frequently lift up to 50 pounds * This position is hourly: $28.00 - $33.00/hr (up to 40 hrs/week) The hiring range for this position in Emeryville is $54,400.00 to $70,400.00 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. Pixar is an Equal Opportunity Employer. We know our storytelling is at its best when we include, celebrate and embrace difference. We strive to be a diverse workforce that is representative of our audiences, and where all can thrive and belong. We are committed to building a team that includes and respects a variety of voices, identities, backgrounds, experiences and perspectives. Pixar participates in E-Verify and will provide the federal government with your Form I-9 information to confirm that you are authorized to work in the U.S. | Follow us on X @PixarRecruiting.

Job Description Global technology company is looking for a chef that can cook authentic Chinese cuisine. Lead a kitchen team at Bay Area headquarters and eventually nationally! M-F, holidays off, work life balance and career growth opportunities!

Job Description Put your high volume, menu creating, catering experience and culinary leadership to work! We're searching for an Executive Catering Chef for the all-scratch, as local and sustainable as possible food program at a global technology company. Great food is a must! Corporate dining experience is a plus! Let's talk!

Job Description A growing, Midwest independent restaurant group is in search of an Executive Chef to launch their exquisite fine dining, Italian Restaurant. The restaurant will be dinner only and showcase creative pasta and authentic Italian flavors. You, Chef, will be instrumental in the kitchen design and trusted with creation of the menu. This concept will expand to major and secondary markets in the US. Generous compensation and the company will relocate you and your family! ***************************

Job Description Luxury beach community on Florida's Gulf coast looking NATIONALLY for an Executive Chef with SEAFOOD, fine dining, high volume background and stable tenure. This is the flag ship of an independent group of 3 restaurants. There is an opportunity to become our Corporate Chef! We serve "brunch" five days a week and dinner 7 nights a week. Our cuisine is SEAFOOD with outstanding plate presentation and scratch cooking. We offer a generous salary, 5 day work week, growth opportunity and a family like culture that will have you looking forward to get to work each day. Must be legal to work in US. We will pay to relocate candidate and family. ***************************

Job Description Looking for a passionate Executive Chef versed in fine dining French cuisine. The ideal candidate must have a minimum of 3 years in running a fine dining kitchen with a heavy background in French cuisine. Michelin kitchen preferred. Must also have a strong and proven record for leadership and team development. A background from a renown group and/or Michelin background required. Relocation, quick growth, and great compensation package!

Who WE Are: Our mission is to be Chicagoland's premier gaming and entertainment destination, celebrated for unparalleled hospitality and an unforgettable guest experience. We're not just a casino; we're a community where our team members thrive, with countless opportunities for career growth and a workplace culture centered on inclusivity and fun. As we continue to elevate our standards of excellence, we seek dynamic, coachable individuals who are passionate about hospitality and eager to grow with us. At American Place Casino, every moment is crafted to delight, every opportunity is a pathway to success. Who WE Are Looking For: We're seeking an experienced and driven Executive Chef to lead our culinary operations with excellence. This role is responsible for overseeing the efficient, cost-effective, and sanitary operation of all back-of-house areas; including kitchens and dish room facilities, while ensuring the consistent delivery of high-quality cuisine. The ideal candidate will be a collaborative leader who works closely with the Food & Beverage management team to drive sales, enhance the guest experience, and support the continued growth of the business. What is expected of YOU: Leadership & Culture: The Executive Chef is responsible for creating and/or maintaining an upbeat, productive and educational environment. Responsible for projecting a positive attitude and visible respect for all employees and food. Responsible for ongoing training and perpetual improvement of product and workplace (i.e. Safety & Sanitation). Provides feedback and direction to the Chef team so as to continue their development. Is a lead member in the management team and therefore actively participates in the weekly F&B meetings to discuss the business and the role of the kitchen in the building of the business. Guest Experience & Service Excellence: The Executive Chef is responsible for working with the management and front-line teams to increase guest counts and to develop a loyal guest base. By keeping a keen eye on service particulars in every front of house & back of house department, as well as on the training of all new hires, service excellence can be achieved. Required to keep in mind that our goal is to have every guest vow to return. This is the heart of the business and is critical to our success. Staffing & Recruitment: The Executive Chef is responsible for assisting the Director and Assistant Director of Food & Beverage and Talent Manager with overseeing all aspects of the staffing of the restaurant, from a management level through front line positions. In particular, the following areas of responsibility: Establishing and maintaining appropriate staffing levels and remaining abreast of any changes which may impact staffing needs. Recruiting and hiring a crew of quality employees, including all leadership positions and all line level employees. Training: Establishing a system whereby all employees are thoroughly trained in issues pertaining to their position (i.e. knife safety, proper handling of product, use of chemicals, etc.). Working with the leadership to provide ongoing training of the menu to the Front of the House through pre-meals and additional meetings as necessary. Teaching and coaching staff on a daily basis. Administration: Completing bi-annual performance reviews of Sous Chefs. Working with the leadership team to ensure all kitchen employees receive a yearly review. Maintaining accurate employee files and proper documentation including thorough, signed documentation for any and all: Disciplinary incidents Counseling sessions Accidents/injuries (with regards to workman's compensation) Termination reports Change of status forms Management Development: Responsible for continually assessing the status of the current culinary team, developing action plans to address the developmental issues of each team member and following through on each chef's progress. Must always be looking at staff from within for promotions and working with those individuals to develop a plan of action. Coaching, mentoring and developing the culinary team as well as key hourly employees is critical for the success of the American Place Casino Food & Beverage team. Financial Oversight & Cost Control: The Executive Chef is responsible for working with the rest of the management team to maximize sales and optimize profits through the management of food and labor costs. And expected to: Participate in all P&L review meetings. Analyze a monthly P&L. Develop an appropriate kitchen action plan and follow through on those plans. Will be required to work with his/her staff in making a continual effort to find ways to reduce costs in all areas of the back of house operations. Monitoring daily labor reports and minimizing overtime. Weekly assessments of food cost based on purchases. Producing a complete and accurate physical food inventory on a monthly basis should the food cost become unreasonable. Other assigned duties. Experience YOU will need: The Executive Chef is required to possess a working knowledge of the systems used within our company. In particular the EC must be proficient in the following: Opening and closing procedures, Producing accurate monthly inventories, when necessary, food knowledge, and POS System. Experienced in high volume food sales Possess leadership, team building and implementation skills 4+ years of management experience 7+ years of foodservice experience Exhibits superior technical and natural cooking abilities College degree preferred Minimum of 5 years of experience in a multi-unit food and beverage operation or casino/hotel operations Possess knowledge of standards for all aspects of food and beverage service, storeroom procedures, and cooking methods Bilingual is a plus (preferred) Physical Requirements: Able to train and manage a large staff Able to stand for a 10-14-hour shift Other physical demands of this job may include, but are not limited to: sitting, bending, lifting, reaching, pulling/pushing, kneeling, squatting, and grasping Certificates, Licenses, Registrations: ● Able to obtain/maintain necessary licenses and/or certifications as required by local gaming regulations. Benefits/Perks: Medical, Dental, Vision 401K Educational Tuition Reimbursement Ventra Program, EAP programs, etc. Salary Range: $85,000-$90,000 Company Statement on EOAA: American Place Casino is an Equal Opportunity/Affirmative Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status.

Executive Kitchen Manager Pay Range: $85,000 - $90,000 Accountable for the quality, consistency and production of all cuisines within the property. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Blends culinary creative talent, business acumen, teaching skills and a hospitality mindset to drive business results while building a high-performing team. Responsibilities: Responsible for all areas of inventory, preparation, presentation, safety and sanitation in one or more kitchens. Support an environment committed to outstanding Guest Experiences; participate in meetings (1:1, pre-shift meetings) with staff to maintain guest focus at all times. Manage performance of direct reports and all staff members; hold others accountable to IPIC standards and expectations; provide timely, supportive coaching when needed. Support staff understanding of IPIC priorities and expectations. Manage restaurant operations with comprehensive, detailed approach to food and beverage quality, safety, building maintenance, repairs, and sanitation/cleanliness. Make hiring decisions for hourly kitchen staff; identify talent and make recommendations for internal promotions to Supervisor/Manager roles. Provide information and reports on labor, supplies, inventory, and food and beverage costs to Sr. General Manager as required.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview To oversee the direction of the kitchen's daily activities in accordance with Oak view Groups policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. Responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef. The Executive Sous Chef will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train and help employees meet company quality standards, and to promote a positive, enthusiastic and cooperative work environment. This role pays an annual salary of $75,000 to $85,000. Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until December 31, 2025. Responsibilities Ensures budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control for all Pubic Food Events. Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training and development of employees. Ensures that the purchasing and preparation of all food products meet Spectra' standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Assists with the delivery and set-up of catered services and food service areas as needed. Training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of Public Foods kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Assists the Executive Chef in fulfilling kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Qualifications Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Minimum of 3-5 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.