Sous chef jobs in Clovis, CA - 1,797 jobs

At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. Voluntary Short Term Disability Insurance - Employee Paid. Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance - Employee paid. Traditional and Roth 401(k) Plan - All Employees Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course. Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow. Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day. Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. *This position is eligible for tips!* Position Summary: Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana's service and cooking procedures: Greets and welcomes guests within 15 minutes of their teppan order(s). Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous. Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries. Responds promptly and courteously to guest requests Asks guests for cooking preference, as applicable, and follows guest instructions. Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers). Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors. Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD). Is knowledgeable about and complies with the Company's standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures. Prepares foods in accordance with the Company's portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods. Adheres to the Company's guidelines on proper food presentation and garnishes for all dishes. Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling. Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room. Adheres to Company guidelines on alcoholic beverage service. Presents a clean and neat appearance and uses a courteous manner with all guests. Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs. Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests. Performs other duties as assigned by a supervisor. Education/Experience: Must have a High School diploma or GED. Must be able to successfully pass Benihana chef training program Previous experience as chef or cook highly desirable

Responsible to assist the executive chef in the preparation, production and consistency of all food served in the dining room. Responsible for management of the kitchen in terms of controlling food and labor costs, sanitation, supervision and training of kitchen staff and stewards. To ensure the highest level of member care and satisfaction at all times. Essential Functions Directs food preparation and collaborates with Executive chef. Helps in day-to-day production of the food. Produces high quality plates, including both design and taste. Oversees and supervises kitchen staff. Assists with menu planning, inventory, and management of supplies. Ensures that food is top quality and that kitchen is in good condition. Keeps stations clean and complies with food safety standards. Ensures the refrigerators and properly maintained and clean. Ensures kitchen team is working safely and ensures a safe working environment. Offers suggestions and creative ideas that can improve upon the kitchen's performance. Prepares food properly following recipe standards. Assist with Scheduling. Trains new employees. Orders food supplies. (coordinate with Purchasing manager and executive chef) Monitors and maintains kitchen equipment. Solves problems that arise and seizes control of issues in the kitchen. Ensure kitchen is managing budgeted labor. Ensure employees take appropriate breaks. Direct the preparation of staff meals. Utilize low-cost items and utilize items that need to be used up. Knowledge, Skill, Experience: Formal culinary training. Minimum of two years experience. Schedule: Required to work a varied schedule including weekends, evenings and holidays. Working Conditions: While performing the duties of this job, the employee is regularly required to walk, talk, hear, taste and smell. The employee frequently is required to stand, use hands and fingers to handle and utilize objects, tools and controls. Occasionally, may be required to lift 10 to 60 lbs. Temperatures vary from freezer to oven. Physical Tasks: Lifting/Carrying 20lbs or more, pushing over 20lbs, Keyboard/Ten Key, Fingering, Handling (grasping, holding), Repetitive Motion - Hands, Repetitive Motion- Feet, reach over shoulder, reach overhead, reach outward, Climb, Crawl, Kneel, Squat, Sit, Walk-Slippery Surfaces, Stand, Bend.

WHO WE ARE: Neiman Marcus is a leading luxury retailer that provides a curated product assortment, unparalleled services, and exclusive activations for customers in Pursuit of the Extraordinary . It is known for creating the Neiman Marcus magic through exceptional customer experiences including the Neiman Marcus Awards, Fantasy Gifts, seasonal campaigns, and “Retail-tainment” initiatives. Neiman Marcus has a rich history as a brand builder, bringing together the world's top luxury designers and customers to foster a dedicated following for generations. It serves customers across its 36 stores, digital channels, and through remote selling. It is part of Saks Global's portfolio of world-class luxury retailers and real estate assets. YOU WILL BE: At Neiman Marcus, we are committed to delivering a best-in-class luxury experience through exceptional service, curated product, and personalized relationships. We are seeking an Executive Chef- Rotunda at Neiman Marcus San Francisco who will oversee all aspects of Restaurant operations and guide the team to financial success within the Rotunda Neiman Marcus San Francisco. With a vision of overall excellence, you will ensure all guests have a luxury Restaurant experience. This is full-time, on-site position and will report to the Store Director of Operations. WHAT YOU WILL DO: Monitor and document daily food inventories to minimize food waste, yielding resources to work towards proper food costs Maintain all Health and Sanitation standards as directed by Neiman Marcus, local and federal Health Departments, and third-party sanitation auditors Upkeeps current recipe book daily detailing specials, soups, and daily menu items Work with front-of-house staff to complete orders and any guest requests Create all daily specials and soups by instructing designated kitchen stations on roles Work with supervisor to order food and supplies according to the Corporate Purchasing Contracts Communicate daily with the restaurant management team regarding scheduling, profit and loss reports, upcoming events, and any employee-related concerns Provide relevant updates in daily restaurant staff meetings Partner with People Services on coaching and counseling on topics relevant to Associates (e.g., training, payroll, and benefits) Keep menus current by maintaining personal knowledge (e.g., reading cookbooks, magazines, and food journals) Oversee menu pricing, maintaining set percentages Associate Development Provide feedback, conflict resolution, and disciplinary action for Associates WHAT YOU WILL BRING: 4-6 years of relevant experience Culinary degree recommended Has a track record in achieving business results History of leading and motivating teams Basic financial acumen Knowledge of order of service and proper placement of table settings (e.g., china, glass, flatware), food, and beverage as indicated by the kitchen ticket and the guidebook Role requires standing, bending, climbing stairs, and lifting and carrying 35 pounds Associates must be be able to work evenings, weekends, and holidays YOUR LIFE AND CAREER AT NEIMAN MARCUS: Opportunity to work in a dynamic fast paced environment at a company experiencing growth and transformation Exposure to rewarding career advancement opportunities across the largest multi-brand luxury retailer from retail to distribution, to digital or corporate Comprehensive benefits package for all eligible full-time employees (including medical, vision and dental) An amazing employee discount SALARY AND OTHER BENEFITS: The [starting salary/hourly rate] for this position is between [$135,000- $145,000annually]. Factors which may affect starting pay within this range may include market, experience and other qualifications of the successful candidate. [This position is also eligible for [bonus] [long-term incentive compensation awards].] Benefits: We offer the following benefits for this position, subject to applicable eligibility requirements: medical insurance, dental insurance, vision insurance, 401(k) retirement plan, basic life insurance, supplemental life insurance, disability insurance, and a variety of additional voluntary benefits (such as critical illness, hospital and accident insurance). Thank you for your interest with Saks Global. We look forward to reviewing your application. Saks Global is an equal employment opportunity employer and is committed to providing reasonable accommodations to applicants with disabilities.

Club Hue Club HUE is a private members' club that blends culture, design, and culinary artistry into a seamless, day-to-night experience. Intimate yet vibrant, the club transforms throughout the day-from chef-driven lunches and refined dinners to late-night revelry-always balancing understated luxury with a distinctly contemporary edge. Our culinary identity reflects this vision: progressive Asian cuisine that marries fine dining precision with timeless comfort, crafted with nuance, seasonality, and surprise. Each dish is designed not only to delight but also to harmonize with a curated wine and beverage program, creating moments that are both memorable and elevated. We are seeking an Executive Chef who can lead this vision-someone with the creativity to define a culinary identity that is modern, expressive, and deeply rooted in seasonality, while also having the discipline to deliver consistency, systems, and excellence in execution. The ideal candidate will be as comfortable developing menus and plating guides as they are mentoring a brigade, running tastings, and collaborating with our beverage team. This role requires a chef who is visionary yet detail-oriented, capable of balancing artistry with operational rigor, and excited to build something truly special from the ground up. Main Duties Visionary and influential leader with proven success delivering exceptional fine-dining experiences, managing high-performing teams, and developing profitable culinary programs. Deep knowledge and appreciation of Asian cuisines, techniques, and ingredients (Japanese, Chinese, Thai, Korean, Southeast Asian, etc.), with the ability to adapt traditions into modern fine-dining formats. Oversee all Back of House (BOH) operations including recruitment, onboarding, training, scheduling, payroll, and performance management. Maintain strict compliance with health, safety, and sanitation standards (ServSafe, allergy protocols, IIPP, worker's comp, local/state/federal regulations). Lead, delegate, and execute daily production for a la carte service, private dining, special events, and chef's tasting menus, ensuring consistent quality and allergy/dietary procedure compliance. Train and educate staff on Asian cooking methods, knife skills, plating, flavor balance, and cultural knowledge while reinforcing safe work practices. Create, implement, and enforce systems that ensure culinary excellence, efficiency, and cost control-maximizing profitability without compromising on taste or guest experience. Curate seasonal menus and maintain recipe integrity, plating standards, and product sourcing with a focus on premium Asian ingredients (wagyu, uni, abalone, truffles, aged soy, specialty spices). Drive collaboration between Front of House and Back of House teams, ensuring synergy and seamless service. Partner with Marketing/Events to design special menus, holiday experiences, and culturally aligned culinary programming. Ensure proper storage, inventory control, food costing, equipment maintenance, sanitation, and hygiene at all times. Required Skills & Qualifications Minimum of 7+ years' leadership experience in fine dining or luxury hospitality, preferably with Asian culinary expertise. Culinary school training or equivalent experience, with curiosity and passion for ongoing growth as a chef. Proven experience managing P&L, labor budgets, vendor relationships, and purchasing, consistently delivering profitability. Strong leadership presence with ability to inspire, mentor, and develop multicultural teams in a high-pressure environment. Current ServSafe certification (or equivalent), well-versed in health codes and sanitation practices. Excellent communication skills (verbal, written, and email etiquette). Expertise in tasting menus, a la carte production, banquet/events, and luxury-level service execution. High school diploma or equivalent trade certification required; advanced culinary education preferred. Physical Requirements Ability to grasp, lift, carry, push, or pull up to 30 lbs. Comfortable with frequent bending, kneeling, standing, and walking for extended periods. Must adapt to fast-paced movements throughout the property. Capable of performing physical tasks such as lifting, cleaning, and equipment handling. Compensation Salary $120k-$130K Health Insurance Stipend PTO Paid Parking

Responsible for the daily execution of all culinary operations. The Sous Chef is expected to develop the menu, oversee the culinary team, maintain costs, and manage operations in conjunction with the Executive Chef. The Sous Chef will work directly with the line cook, prep cooks and dish team. Type: Salary, Full Time Pay Scale: $69K-75K Duties and Responsibilities: Responsibilities include, but are not limited to: Monitor the production of food preparation and service Monitor all stations to ensure proper quality, temperature and freshness Maintain production pars at all times Ensure all served food meets Company and health quality standards Prepare all specialty items as directed by the Executive Chef Communicate daily with the Executive Chef regarding product specification and execution Monitor and enforce efforts to control food costs by maintaining budget and controlling waste Maintain all procedural manuals and guides including but not limited to: * menu guide, menu book, prep book, inventory, plate presentations, menu items, recipe books, photo books of new items, kitchen SOP bible Prepare and monitor all par sheets, maintenance logs, banquet cost sheets, and order guide Conduct pre-shift meetings as needed Train all kitchen staff on new menu preparation, arrangement and plating of dishes Communicate pertain information to employees and management team Prepare menu and order supplies as directed by the Executive Chef Work with Chef's on preparation for banquets and events Maintain cleanliness and sanitation by conducting daily and weekly cleaning tasks Participate in the day-to-day work monitoring and assessing of the dry-aging program Remain in compliance with mandatory management trainings, including sexual harassment training and workplace safety training Manage and supervise all junior staff by following company policy and procedures Conduct weekly check-ins with all junior staff Ensure proper staffing levels by maintaining employee work schedules Initiate all administrative requirements as needed Follow all company procedures Other job duties as assigned Financial The number one goal of the venue is to exceed customer expectations while meeting or exceeding the budgeted EBITDA Employee Performance Working with underperforming employees to get them to the top half of the list or removing from roster Always be working to raise the Per Person Average (PPA) Maintaining systems related to customer service and revenue maximization Staff Turnover Always working towards keeping the overall turnover percentage down to help reduce payroll cost Identifying and correcting reasons causing high turnover Other Wages Ensuring all staff clock in/out times are being reviewed before payroll is processed Managing and minimizing overtime & meal break premiums Marketing Always be thinking about big and small social media opportunities, taking impactful video and photo content at every opportunity to be submitted to the Marketing Department Ensuring all reviews are at goal numbers Internal Restaurant Marketing & Revenue Generation Executing in-house marketing promotions and ensuring staff is trained and aware of promotion details Executing RMD Loyalty Program Ensuring the proper menus and promotional material are always out Executing promotions to drive business like tournaments and nightly contests Operation Holding everyone accountable for ALL policies and procedures Overseeing nightly closing to ensure all elements are properly completed by MODs Reviewing all manager nightly notes, making comments, and responding as needed As MODs to ensure closing tasks are continuously reviewed and appropriately followed and changes are implemented as required As MOD consistently touching ALL tables Other Reading Industry publications to keep up to date on trends Conducting staff check-ins per company standard Taking time to learn what you don't know Training & Onboarding The best way to achieve success on all the above is to have effective and consistent onboarding and ongoing training programs for all new staff and managers Ensuring proper progressive disciplinary steps are taken accurately and tracked through “note to file system” Ensuring new hires go through orientation with all necessary paperwork before scheduling them on any shifts Ensuring all training programs are being executed properly Ensuring trainees have all required certificates Staff Development and Recruiting Ensuring proper progressive disciplinary steps are taken accurately and tracked through “note to file system” Qualifications: At least 3+ years managing experience with extensive knowledge in restaurants, hotels, and private parties Must be familiar with menu costings and procedures Skills and Attitudes: Must be motivated, hard-working, and passionate Perform job functions with attention to detail, speed, and accuracy Prioritize and organize Be a clear thinker, remain calm, and resolve problems using good judgment Follow directions thoroughly Understand guest service needs Possess excellent communication skills Works cooperatively in a team environment Must be comfortable learning new skills Uses critical thinking reasoning skills to solve problems quickly Manages time effectively Certificates, Licenses, and Registrations: San Diego County Food Handlers Card (must be obtained within 30 days of employment). Serve safe certificate preferred Anti-harassment and nondiscrimination 1-hour class Physical Requirements: Must be able to stand/walk for up to 6 hours at a time Must be able to sit for up to 8 hours at a time Must be able to lift at least 50 pounds safely and properly Ability to work in a stressful, fast-paced environment Must be able to work holidays, nights, and weekend Flexible schedule is required Venue Rustic Root's menu showcases a dynamic rustic American cuisine rooted in tradition, yet with an inventive modern flare. The signature drink menu offers a take on timeless classic cocktails as well as Rustic Root originals using creative spirits and the freshest ingredients. A full dining room boasts of eclectic flare: from a ceiling filled with floating colanders to chic nature-inspired wall art and décor. If it's San Diego views you want, head upstairs to the Gaslamp's premier rooftop restaurant. Animal hedges, beautiful streetlamps, and not-your-mama's patio furniture create a buzz-worthy and energetic atmosphere. ABOUT RMD Group RMD Group was formed by three partners who had a passion for hospitality and creating unforgettable experiences. For over a decade, RMD has been a driving force in the industry, creating some of San Diego's most successful and exciting concepts including Rustic Root, Huntress, Lumi, Side Bar and FLUXX. In addition, the group works with a thriving portfolio of hospitality and lifestyle concepts that include Ballast Point Brewing and Hard Rock Hotel's Float and 207. RMD brings extensive expertise in all areas of consulting including design, development, and management, plus a talented team of industry leaders that continue to elevate guest and client experience in San Diego and beyond.

Nakoma Resort is an iconic destination nestled in the heart of the Lost Sierra, bringing Frank Lloyd Wright's 1923 clubhouse design to life in 2001. The resort includes a spectacular golf course, a luxurious spa, modern villas, and the 42-room mountain-modern Lodge at Nakoma. With amenities like the Altitude Recreation Center featuring a weight room, sauna, climbing wall, and lap pool, Nakoma offers an exceptional experience for guests and residents. The resort also features architecturally stunning Ascend Residences surrounded by lush pine forests and golf course views, along with the soon-to-open MarketPlace, a café and casual dining option adjacent to the Lodge. Role Description The Executive Chef at Nakoma Resort will oversee all aspects of kitchen operations, ensuring high-quality culinary experiences for guests and residents. Responsibilities include menu creation, supervision of kitchen staff, ensuring compliance with safety and hygiene standards, managing inventory and costs, and fostering a collaborative team environment. The role also involves working with local suppliers to source fresh ingredients and maintaining consistency in food quality across the resort's dining establishments. This is a full-time, on-site role located in Clio, CA. Qualifications Expertise in menu planning, food presentation, and kitchen operations management Proficiency in cooking techniques, food safety standards, and inventory management Strong leadership skills with the ability to motivate and manage a diverse culinary team Experience in budgeting, cost control, and sourcing quality ingredients Creativity and passion for delivering exceptional dining experiences Excellent organizational and multitasking abilities under pressure Prior experience as an Executive Chef or in a similar leadership role in the hospitality industry Culinary degree or relevant certification preferred

A leading educational institution in California is looking for a Culinary Operations Manager to oversee all food service operations. The role requires exceptional leadership and culinary management experience, focusing on strategic planning and relationship building with students. The ideal candidate will have a culinary degree and seven years of relevant experience, ensuring quality service in a dynamic environment. This role is essential and requires on-site presence, with a salary range of $106,000 to $125,000 per year. #J-18808-Ljbffr

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

Help us create the next generation of exceptional pastries at Cocola. About Cocola Cocola is a high-end pastry retailer and wholesaler based in the San Francisco Bay Area. For more than 25 years, we've delighted customers with exceptional pastries that blend European tradition and California creativity. Our portfolio ranges from classic favorites to innovative creations, and as we continue to grow, we're building an exceptional team to shape the future of Cocola. About the Role We are seeking an Executive Pastry Sous Chef to oversee and elevate our production kitchen. This role is perfect for a talented, ambitious pastry chef who thrives on both artistry and efficiency. You'll work alongside our Executive Chef to ensure outstanding quality across retail, wholesale, and online orders, while leading a production team toward excellence. What You'll Do Manage daily pastry production with a focus on efficiency, consistency, and uncompromising quality. Lead, train, and inspire the production team to deliver at the highest standards. Maintain excellence in Cocola's signature pastries, while also driving innovation in areas such as: Gluten-free Vegan Reduced-sugar options Oversee production schedules, inventory, and cost controls. Monitor product quality and continuously refine taste, texture, and presentation. Experiment with new techniques and recipes to develop pastries that are: Delicious and memorable Modern in look and style Health-conscious where possible With improved shelf life and transportability What We're Looking For Proven pastry chef experience, ideally in high-volume, high-quality environments. Strong leadership and communication skills to manage and motivate a team. A balance of creativity and discipline - someone who loves innovation but also understands production realities. A detail-oriented, organized professional with a passion for pastry. Spanish fluency or conversational ability is a strong plus (Some of our team members are Spanish-speaking). Why Join Cocola? Competitive salary + performance-based bonus. Opportunity to shape both classic and innovative pastries in a respected, growing Bay Area brand. A chance to experiment, push boundaries, and see your creations come to life. Collaborative, supportive team culture rooted in passion for excellence. We look forward to welcoming you to the Cocola family!

Kitchen chef's are largely responsible for all kitchen food production operations and takes a lead in directing kitchen prep crew operations along side the head kitchen chef. Superior culinary skills/experience is preferred. Must be observant, have a refined palate and high standards of excellence with emphasis on cleanliness and food safety. The qualified candidate must be a motivated self-starter with excellent communication, problem resolution and organizational skills. Must be able and willing to develop and train more staff members, work cleanly, efficiently, and with respect for quality ingredients and careful attention to preparation. Basic Functions • Prepares food required for lunch, dinner and/or late night shifts • Responsible for the daily operations of the kitchen • Provides professional leadership and direction to kitchen personnel • Ensures all recipes, food preparations, and presentations meet proper specifications and commitment to quality • Maintains a safe, orderly, and clean kitchen and demonstrates such through example, using proper food handling techniques • Ensures that all recipes and portions sizes are correctly prepared • Ensures kitchen and storage areas are kept clean and organized • May assist with product ordering & maintaining inventory Qualifications • College/culinary training preferred but not necessary or must have a good level of cooking and production experience, or eager to learn. • Understanding of proper use of major kitchen equipment, including stoves, grills, refrigeration, slicer, knives, and warmers • Commitment to quality service and food knowledge • Serve Safe or other recognized hygiene qualification required • Ability to work under pressure in a time sensitive environment • Must posses a positive attitude and work well with other team members • Be able to work in a fast paced kitchen environment • Must be able to work unsupervised • Excellent critical thinking and time management skills • Ability to operate industrial machinery & be able to reach, bend, stoop and lift up to 50 pounds • Must be willing to work in hot/cold, dry/humid environment and on your feet for 7-8-hour shifts • Flexible to changing working hours; daytime, evening, late night and weekend schedules • Must be able to communicate clearly with managers, kitchen, sushi bar and dining room personnel • Must be able to respond appropriately to emergency situations to avoid imminent danger to self and others. • Must have the physical abilities to carry out the functions of the job descriptions. • Be willing to follow direction and ask questions for clarification if needed Work Wear Requirements • Clean, restaurant industry specific non-slip shoes • Socks must be worn

Park Hyatt represents a new standard in luxury hospitality through sophisticated residential design, thoughtfully curated art, exceptional culinary experiences, and intuitive service. Dedicated to providing guests with immersive and enriching stays, Park Hyatt creates luxurious environments tailored to individual needs. With a commitment to excellence, Park Hyatt offers a personalized experience for those seeking refined elegance and comfort. Role Description This is a full-time, on-site role for an Executive Pastry Chef located in Carlsbad, CA. The Executive Pastry Chef will oversee the preparation, baking, and presentation of all pastries and desserts. Responsibilities include leading pastry staff, managing the bakery operations, ensuring quality control, and innovating new recipes to enhance the guest experience. The role requires adherence to safety and sanitation standards while fostering a creative and collaborative work environment. Qualifications Experience and expertise in Baking, Food Preparation, and Culinary Skills Proficiency in Bakery operations, including leadership and team management Strong skills in Cooking and innovative pastry creation Ability to maintain high standards of quality and attention to detail In-depth knowledge of food safety and sanitation regulations Formal culinary training or equivalent professional experience is preferred Strong leadership, organizational, and time management skills Passion for delivering exceptional guest experiences through pastry and dessert craftsmanship

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

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Kitchen Supervisor DEPARTMENT: Food & Beverage REPORTS TO: Executive Chef FLSA STATUS: Full-time / Non - Exempt PAY RATE: $27 - $30 LEGENDS GLOBAL Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us! Franklin's Café & Market Legends, the leader in privately managed public assembly facilities, has an excellent and immediate opening for Kitchen Supervisor for Franklin's Café & Market. Responsible for the preparation of food in a timely, efficient, sanitary, and consistent manner. The Kitchen Supervisor must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively. The Kitchen Supervisor must be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for heat and stress in a kitchen environment. ESSENTIAL DUTES AND RESPONSIBILITIES Include the following. Other duties may be assigned. Supervise all line cooks and front of the house staff during service ensuring proper set up and break down of whole kitchen and dining room areas. Set up stations and collect all necessary supplies to prepare menu for service. Ensures line cooks Prepare a variety of foods; meat, seafood, poultry, vegetable, and cold food items to the specifications established by the Executive Chef and Kitchen manager. Ensures all food items are covered, dated and correctly stored in their appropriate areas. Ensures all goods are stocked before each shift and maintains sufficient levels of food products at all stations to assure a smooth service period. Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures. Use food preparation tools in accordance with manufactures instructions. Close's the kitchen correctly and follows the closing checklist for kitchen stations. Always maintains, well equipped, and sanitary work areas. Assists and approves the cleaning, sanitation, and organization of kitchen, walk-in. cooler, and all storage areas per SMG and Chefs guidelines. Performs additional responsibilities, although not detailed, as requested by the Executive Chef at any time. Prepare dishes for customers with food allergies or intolerances. Make sure all storage areas are tidy, and all products are stored appropriately. Constantly use safe and hygienic food handling practices. Returns dirty food preparation utensils to the appropriate areas. Assist with all duties as assigned by Executive Chef. Adhere to strict grooming standards and policies of company for themselves and the employees Perform other duties such as ordering and receiving of goods, coaching staff on good use of the time clock, and makes sure all BOH staff take breaks and clock out on time per their schedule. SUPERVISORY RESPONSIBILITIES Carries out supervisory responsibilities in accordance with all Legends Global policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Makes the Executive Chef and then the Director of F& B aware of any food or HR issues. Ensures all kitchen staff have clocked in or out of their shift and make sure they take their breaks at the appropriate time. Mentors' employees to better service standards through setting good examples and practices. Opening or closing any food service area. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND/OR EXPERIENCE Received High school diploma or GED. Must have current ServeSafe certification. Must have ability to take directions and effectively perform the work. At least (3) year experience in a food service preparing meals. And (2) years kitchen managers experience. SKILLS AND ABILITIES Ability to produce high quality food in a fast-paced environment. Positive, customer service-oriented attitude always. Strong knowledge of sanitary practices. Maintains proper grooming and dress code standards. Work ethic encourages strong urgency and quality in a team environment. Ability to work with other staff members in the facility. Ability to undertake and complete multiple tasks. Attention to detail. COMPENSATION Competitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site: Franklin's Café & Market/ Los Angeles PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described below the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Franklin's Café & Market 2650 North Vermont Avenue Los Angeles, CA 90027 Applicants that need reasonable accommodations to complete the application process may contact **************. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Taylor Farms is a mission-driven fresh food manufacturer founded with the goal of being America's favorite maker of salads and healthy fresh food. DELICIOUS. NUTRITIOUS. SUSTAINABLE. PROFITABLE. SCALABLE. We are looking for a balance between creative and pragmatic - someone self-motivated and driven to explore new ways of creating mutually beneficial partnerships, someone who is team-oriented and obsessed with details done with excellence. You will possess a strong knowledge of the food industry and be on top of the latest food trends. This is an opportunity to dream big and help create food that will change the world! We partner with major industry players who want truly disruptive and impactful innovation, and who desire our experience, flexibility, and focus. We break down barriers with a fresh perspective, deep and varied expertise, and creative problem solving to tackle challenges at every step of the go-to-market process creating products that are delicious, nutritious, sustainable, profitable, and scalable. To do this, we surround ourselves with people who are both inspired and inspiring. As a Research & Development (R&D) Chef, you will have a high level of technical expertise and understanding of different cooking methods, ingredients, and cuisines. The Day to Day Comfortably and confidently manage several workstreams simultaneously Provide culinary expertise in assigned projects, demonstrated by exceptional culinary concept creation and product development Play an active role in all stages of product development, from ideation to manufacturing Meticulously record all tests and pertinent analytical information Monitor and research food trends, manufacturing processes, and culinary innovations on an ongoing basis to continue to bring new ideas to the team. Findings are shared monthly in Culinary team meetings Ensure that project scope guard rails are maintained throughout the development process, and product formulas are shared with and approved by the commercialization team Calculate ingredient costing such that products are developed within cost targets Lead and participate in product tastings and plant trials of new products Assist in the production of product samples for internal and external stakeholders Manage individual project timelines and deliverables, and support wider project direction and deadlines Ensure the work area is orderly, organized and clean for efficient use for testing, following Taylor Farms' SOP for proper kitchen operations Report weekly project work plan, timelines, and other tasks to Culinary Director What You'll Bring For this role, we're seeking candidates with the following qualifications: 3-6 years of experience in CPG product development after completion of a culinary or related degree/certificate program, or a combination of education and relevant culinary product development experience Demonstrated knowledge and adherence to stringent food safety standards, including an up-to-date Food Handlers card/certification (ServSafe) A refined palate, with excellent understanding of different cooking methods and world cuisines Demonstrated collaborative skills and ability to work well within a cross-functional team, including aligning to core values within a mission-driven company culture Other skills and attributes which will contribute to success in this role: Demonstrated high level of creativity and personal initiative Knowledgeable of the impact of basic functional ingredients and processes on product texture Excellent communication and interpersonal skills Self-motivated with meticulous attention to detail; exceptional organizational and project-management skills Ability to work in a fast paced, deadline-driven environment, while balancing changing priorities Solid analytical skills with the ability to develop creative solutions to solve problems Demonstrated ability to work independently on assigned work and projects with general supervision Proficiency in the use of computer systems and software (EX: MS 365-Teams, SharePoint, AX) What We Offer Competitive salary Competitive medical, dental, and vision plans available 401k + company match Paid Time Off + Holidays Employee Appreciation Program Customized Development Tracks Regular team building opportunities including team happy hours & company outings Job training and conferences

Day Darmet Catering is a distinguished hospitality company located at 1068 Revere Avenue, San Francisco, California. Known for its commitment to excellence and high-quality service, the company delivers exceptional catering experiences tailored to various events and gatherings. With a strong reputation in the San Francisco area, Day Darmet Catering takes pride in crafting memorable culinary moments. The team is dedicated to innovation, customer satisfaction, and elevating the standards of the catering industry. Role Description This is a full-time, on-site role based in San Francisco, CA, for a Catering Cook/Chef. The Catering Cook/Chef will be responsible for food preparation, cooking, and ensuring high-quality presentation of dishes for catering events. Additional responsibilities include menu planning, maintaining kitchen cleanliness, managing food inventory, and adhering to health and safety regulations. This role requires collaboration with event staff to ensure seamless service delivery during events. Qualifications Proficiency in food preparation, cooking techniques, and creative presentation Strong knowledge of menu planning and the ability to accommodate diverse dietary preferences Understanding of food safety standards, kitchen safety, and hygiene protocols Experience in inventory management, time management, and kitchen organization Excellent teamwork, communication, and adaptability skills Culinary school diploma or equivalent experience in catering or restaurant environments Ability to work efficiently in a fast-paced environment and manage multiple tasks Passion for culinary arts and providing exceptional service

A UHNW family in Beverly Hills is seeking an experienced, discreet, and professional Private Sous Chef to work in their residence. This is a support position in which you will work alongside the Executive Chef as a team. This Sous Chef would have experience working within a formal, fully staffed home or five-star restaurants; or like to make the transition from a restaurant to a private home. The home operates at a high standard, with a passion for exceptional cuisine, including vegetarian and pescetarian diets. This is a dynamic household, which would require the candidate to welcome last minute menu, guest count and serve time changes. Detailed Duties: Work collaboratively with the Executive Chef, Estate Manager, and others to plan, prepare, and present meals. Ensure all food is prepared to the highest standard, accommodating dietary preferences and allergies. Maintain hygienic and well-organized kitchen spaces. Oversee food stock rotation, inventory, ordering, and storage. Act as the Executive Chef during absences, taking charge of kitchen operations. Participate in menu planning and contribute creative culinary ideas; including events and dinner parties. Provide both FOH and BOH support daily; including table setting, food & beverage service, and kitchen closing procedures. Maintain a positive, professional demeanor at all times; with the willingness to go the extra mile to deliver an exceptional dining experience. Maintain financial records related to food purchases and complete monthly financial reporting. Occasionally assist with culinary operations at other related properties. Remain available for additional tasks as required. Position Elements: Supervision Received: Works under general guidance from the Executive Chef and minimal supervision from the Estate Manager. Judgment & Decision-Making: Independent daily decision-making in line with kitchen operations. Contacts: Maintains close liaison with Estate Managers, colleagues, and suppliers. Learning Curve: Full proficiency expected within 3 months. Qualifications: Experience: Essential: Minimum 3 years in high-quality hotel/restaurant/private kitchen. Desired: 2+ years in a senior chef role in similar environments. Skills: Strong interpersonal and leadership skills. Ability to work on a fast paced, dynamic environment; where we welcome changes to the menu, serve-time, and guest count. Ability to manage pressure during high-demand periods. High standards of hygiene, dress, and conduct. Comfortability working around large dogs. Discretion and professionalism in all matters. Desired: familiarity with Microsoft Word & Excel. Schedule: Monday- Friday with the expectation that the candidate will transition into Wednesday-Sunday schedule after onboarding. Schedule flexibility on weekdays, weekends and holidays, as needed. Compensation: $80,000 - $90,00 Salary, D.O.E. Comprehensive benefits package

ABOUT OUR COMPANY Zellah Collection is committed to delivering genuine, unscripted hospitality that resonates with each guest's unique experiences. Inspired by the ethos of 'one who knows the path,' we aim to reflect a deep understanding of our guests' unique journeys in every interaction. We focus on crafting personalized, memorable experiences that go beyond expectations and leave an enduring impression on all we serve. JOB OVERVIEW Element is a well-loved, locally rooted restaurant in historic Sutter Creek, serving both destination travelers and a strong local community. This is a rare opportunity for a creative, ownership-minded Head Chef to lead a kitchen where your voice, vision, and leadership truly matter. Sutter Creek is 1 hour southeast of Sacramento, offering a relaxed pace, a strong local community, and access to regional agriculture and wine. Element offers real influence over menus, specials, and seasonal direction, along with the chance to build systems and standards that last. You'll work closely with a collaborative ownership team that values thoughtful food, smart costing, and sustainable operationsat a pace that supports excellence without burnout. This role is ideal for a chef who wants to run a kitchen like it's their own, take pride in consistency and margins, and be part of a restaurant deeply woven into its community. KEY RESPONSIBILITIES Lead all kitchen operations, including menu development, execution, and quality control. Create seasonal, creative dishes that reflect the region and Element's approachable style Manage food costing, recipe development, portioning, and pricing to meet target margins Oversee ordering, inventory, and vendor relationships Hire, train, schedule, and lead BOH staff with professionalism and consistency Maintain health department compliance, cleanliness, and food safety standards Collaborate with ownership on the evolution of the restaurant, menus, and guest experience QUALIFICATIONS Proven experience as a Head Chef, Executive Chef, or Kitchen Lead Strong command of food costing, labor management, and kitchen financials Ownership-minded, business-savvy approach to kitchen leadership Experience building systems, recipes, and standards-not just executing them Hands-on leadership style with the ability to motivate and retain a small team Comfortable working in a small-town, high-touch hospitality environment Education: Culinary training or equivalent experience preferred Licenses: Food Safety Manager Certification Experience: 3+ years of kitchen leadership with food costing and team management BENFITS Salary range, depending on experience Performance-based bonus potential Culinary Event Bonus Program A leadership role with meaningful creative and operational influence Paid vacation 401 (k) CLASSIFICATION This position is classified as non-exempt under California wage and hour laws and is eligible for overtime pay in accordance with applicable state and federal regulations. HOW TO APPLY Please email your resume to ********************* and a brief note about your culinary philosophy or leadership style. WORK LOCATION In person

Lead the Culinary Experience at the Global Leader in Vibe Dining! Why Join Our Team? Industry-Leading Compensation Package Up to 25% of the base salary in performance-based bonus potential $16K annually in monthly kicker bonus potential Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Executive Chef for THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring an exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise. Key Responsibilities Culinary Leadership & Execution Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation Execute all line positions when needed and support the kitchen team during peak hours Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency Expedite orders efficiently while maintaining smooth kitchen workflow Team Leadership & Development Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching Create and oversee weekly employee schedules, ensuring optimal staffing levels Hold monthly kitchen meetings to address team goals, performance, and feedback Operational & Financial Management Manage food costs, payroll, and inventory, ensuring profitability without compromising quality Work closely with the purchasing team to ensure the availability of top-quality ingredients Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies Guest Engagement & Brand Representation Act as a culinary ambassador for TOG, engaging with guests and VIPs to enhance the dining experience Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers Representing TOG in media appearances, community events, and restaurant promotions What We're Looking For 8+ years of leadership experience in high-volume, full-service dining (steakhouse or upscale dining preferred) Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting Expertise in kitchen operations, food cost management, and financial accountability Strong culinary creativity and menu development skills Exceptional leadership, problem-solving, and communication abilities Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary SERV Safe certification and comprehensive food safety knowledge Experience with restaurant POS and inventory systems Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

From fine dining restaurants to residential dining, USC Hospitality serves thousands of students, athletes, faculty, and staff, as well as our many visitors. Hospitality is one of the six core business units that comprise USC Auxiliary Services and one of the largest employers on campus. We are renowned for our fresh take on self-operated food concepts with restaurants between both campuses. The team at USC Hospitality is led by innovative executive chefs and directors who strive every day to craft nourishing and wholesome alternatives for our hungry Trojan Family and our guests. Students, faculty, staff, and visitors to the Trojan campus count on USC Hospitality to provide a fresh, made-to-order, nourishing meal. Amidst all of the hustle and bustle of student life, our eateries are the ideal social gathering locations to grab a quick bite or enjoy a group meal. We are driven to succeed by our commitment to uphold our unifying values. We are seeking a Executive Sous Chef, Catering and Private Events to join our rapidly growing team. The Opportunity: The Executive Sous Chef, Catering and Private Events serves as a culinary leader in Private Events & Conferences kitchens. This culinary leader provides support to the Executive Chef of Private Events & Conferences in menu and recipe development, food cost maintenance, labor management, and culinary execution of all catered events. The Accountabilities: Creates and updates Private Events & Conferences catering menus at least twice a year on an as needed basis, after Executive Chef's approval. Assists Executive Chef with creation of recipes, sourcing, pricing, and implementation of menu items, training of staff and consistent execution up to Private Events & Conferences standards. Reviews product mix and other menu engineering reports and adjusts accordingly. Ensures Cost of Goods and food inventories remain within budgeted standards and as directed by the Executive Chef. Creates and updates culinary options according to USC and industry standards for Private Events & Conferences VIP clients such as Office of the President, Cultural Relations University Events, and other senior University leaders and guests. Assists Executive Chef with the maintenance of current kitchen schedules, staffing templates, staff trainings, ordering, and production targets within assigned units. Oversees processing of time cards and delivery to payroll in assigned unit. Assists the Executive Chef with regular operational meetings with culinary team. Engages with Hospitality and Hotel management to develop systems to improve operational efficiency, facilitate departmental revenue and growth, improve general kitchen maintenance and cleanliness and adherence to all food safety standards at all times. Ensures adherence to all systems, procedures, and policies from federal, state, county and the university. Assists the Executive Chef to set, maintain, and implement culinary Standard Operating Procedures in coordination with Hospitality Management. Assists Executive Chef with the culinary team staffing, partners with Talent Acquisition to perform recruitment, screening, hiring, orientation and training of department staff. Works with the department head and venue managers to identify high performers and develop them as Department leaders. Provides feedback to the line level employees and mid-level managers to grow and develop them further. Directs and coordinates the production of food in a dining operation. Provides professional culinary advice and expertise. Plans, prices and develops new menus and recipes. Schedules meal production. Prepares and cooks foods of all types, either on a regular basis or for special functions. Develops and recommends goals and objectives for unit. Implements and communicates to staff. Reassesses or redefines priorities as appropriate in order to achieve performance objectives. Directly supervises at least two full-time subordinate staff, or the equivalent. Recruits, screens, hires, orients and trains staff. Evaluates employee performance and provides guidance and feedback to assigned staff. Counsels, disciplines and/or terminates employees, as required. Monitors and reviews work of staff. Identifies problems and assists in resolution. Ensures adherence to unit operating policies and procedures. Provides customer service to faculty, staff, students and external customers. Meets customer needs, offers options, resolves problems and follows up with customers. Ensures full customer satisfaction without unnecessarily referring customer to other staff members. Maintains friendly, helpful demeanor. Oversees food ordering. Maintains food and labor costs within established budgetary guidelines. Maintains currency with, understands and ensures unit compliance with all university policies and procedures and with all applicable local, state and federal laws and regulations. Inspects food storage and directs sanitary maintenance of kitchen and storage facilities. Maintains currency with professional organizations and publications pertinent to unit's operation. The Qualifiers: Minimum Education: Specialized/technical training Minimum Experience: Five years of management experience. Minimum Field of Expertise: Formal training at accredited culinary institute. Supervisory-level chef experience in diversified food-service operation. Demonstrated knowledge of health and sanitation requirements. Demonstrated organizational and communication skills. In addition, the successful candidate must also demonstrate, through ideas, words and actions, a strong commitment to USC's Unifying Values. What We Prefer: Preferred Experience: Over five years of management experience. The Trojan Family Rewards: We pride ourselves in creating the BEST USC EXPERIENCE , and that begins with our employees! We offer a wide variety of benefits and programs that support our staff and their families. For more information please visit ****************************************** This support advocates work-life balance and employee well-being. As members of the Trojan family, employees are connected by the traditions and history that make us proud to be Trojans! The work culture thrives on mutual respect, trust, and synergy amongst all of its members. USC has great minds that transform the world with their talents and research. Will you be one? Join us! FIGHT ON! The annual base salary range for this position is $97,000 - $110,000. When determining an offer, the University of Southern California considers factors such as the scope and responsibilities of the role, the candidate's experience, education, training, key skills, internal peer alignment, applicable laws, contractual requirements, grant funding, and market conditions. Minimum Education: Specialized/technical training Minimum Experience: Five years of management experience. Minimum Field of Expertise: Formal training at accredited culinary institute. Supervisory-level chef experience in diversified food-service operation. Demonstrated knowledge of health and sanitation requirements. Demonstrated organizational and communication skills. USC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability, or any other characteristic protected by law or USC policy. USC observes affirmative action obligations consistent with state and federal law. USC will consider for employment all qualified applicants with criminal records in a manner consistent with applicable laws and regulations, including the Los Angeles County Fair Chance Ordinance for employers and the Fair Chance Initiative for Hiring Ordinance, and with due consideration for patient and student safety. Please refer to the Background Screening Policy Appendix D for specific employment screen implications for the position for which you are applying. We provide reasonable accommodations to applicants and employees with disabilities. Applicants with questions about access or requiring a reasonable accommodation for any part of the application or hiring process should contact USC Human Resources by phone at **************, or by email at *************. Inquiries will be treated as confidential to the extent permitted by law. Notice of Non-discrimination Employment Equity Read USC's Clery Act Annual Security Report USC is a smoke-free environment Digital Accessibility If you are a current USC employee, please apply to this USC job posting in Workday by copying and pasting this link into your browser: *************************************************************