Sous chef jobs in Fresno, CA

Executive Chef is responsible for developing innovative menus aligned with brand standards, maintaining the highest levels of food safety and sanitation, and managing a large culinary team in a fast-paced environment. You will collaborate closely with F&B leadership to drive profitability, control costs, and deliver a consistent, high-quality dining experience for hotel guests and event clientele. WHAT WE OFFER Total compensation: $140,000-$180,000 annually; The total compensation package for this position includes a competitive base salary and may also include discretionary incentives, bonuses, and/or commission opportunities, as applicable. Medical, dental, vision insurance 401(k) with company matching Exclusive worldwide Hilton employee travel discount program Opportunity to participate in multi-million view TikTok videos (@hiltonuniversal) ... and more DUTIES AND RESPONSIBILITIES Hire, train, schedule, supervise, and evaluate chefs, cooks, and kitchen personnel to ensure optimal productivity, skill development, and adherence to brand and operational standards. Participate actively in kitchen operations, setting the standard for quality, speed, and presentation. Provide continuous coaching, feedback, and development opportunities to foster a high-performance, team-oriented kitchen culture. Maintain a fair and balanced scheduling system that meets labor guidelines while supporting employee work-life balance. Lead daily pre-shift meetings and conduct regular culinary team meetings to communicate expectations, recognize achievements, and address operational updates. Oversee preparation, production, and presentation of all menu items for restaurants, in-room dining, lounges, banquets, and special events. Monitor food production to ensure consistency, quality, and compliance with standardized recipes and plating guidelines. Stay current with culinary trends, guest preferences, and seasonal ingredients to develop innovative menus and special offerings for all F&B outlets. Design and implement themed menus and custom culinary experiences for VIP functions, weddings, corporate events, and other high-profile banquets in collaboration with the F&B and Sales teams. Partner with the VP of Food & Beverage to review and approve all new menu items and culinary changes. Actively engage with guests and clients during events and peak service hours to ensure satisfaction and gather feedback. Respond to guest and client input with professionalism, using feedback to drive continuous improvement in menu offerings and service execution. Assist the VP of F&B in preparing and forecasting the annual food budget, aligning culinary goals with overall hotel financial targets. Monitor and control food and labor costs to achieve budgetary goals while maintaining product quality and service standards. Manage vendor relationships, order supplies, and approve purchases to ensure quality ingredients at competitive pricing. Conduct regular inventory audits and maintain accurate records to minimize waste and ensure inventory integrity. Enforce and maintain the highest standards of food safety, sanitation, and workplace hygiene in accordance with local health department codes, Hilton brand standards, and OSHA regulations. Conduct regular inspections of all food storage areas, refrigeration units, prep kitchens, and equipment to ensure compliance. Lead kitchen safety training and ensure staff adherence to proper food handling, storage, and cleaning procedures. Report all kitchen and equipment maintenance issues to Property Operations promptly and follow up to ensure timely resolution. Monitor and maintain all kitchen equipment to ensure it is functioning properly and safely. Recommend equipment upgrades and replacements in alignment with long-term operational needs and efficiency goals. Supervise kitchen operations during peak service periods to ensure smooth production flow and timely execution. Coordinate closely with restaurant managers, banquet captains, and service teams to ensure seamless communication and service delivery. Identify and implement process improvements to enhance kitchen productivity, guest satisfaction, and staff efficiency. Participate in or lead special projects related to sustainability, local sourcing, wellness menu development, or service innovation. Contribute to strategic planning and execution of F&B promotions, seasonal menus, culinary competitions, or property-wide events. Collaborate with cross-functional departments to support hotel goals, training programs, and quality assurance initiatives. Maintain accurate employee records, schedules, disciplinary documentation, and training logs. Develop and oversee the culinary department's vacation and leave schedules to ensure consistent staffing levels. Perform additional duties as assigned by the VP of Food & Beverage, including coordination of VIP events, executive functions, or property meetings. QUALIFICATIONS AND REQUIREMENTS Education & Experience Culinary degree from an accredited culinary school or equivalent formal training in culinary arts; Bachelor's degree in Hospitality or Food Service Management is a plus. Minimum 7 years of progressive culinary experience, with at least 3-5 years in an Executive Chef role in a high-volume, multi-outlet hotel, resort, or convention center. Proven experience managing large kitchen brigades, banquet operations, and diverse F&B concepts including fine dining, casual outlets, and in-room dining. Experience working within a branded hotel environment (Hilton preferred) and familiarity with brand standards and systems (e.g., OnQ, HotSOS, Delphi) is advantageous. Required Skills/Abilities Exceptional leadership, team-building, and communication skills with the ability to motivate and develop a diverse culinary team. Advanced culinary skills, including proficiency in international cuisines, banquet service, volume production, and modern cooking techniques. Strong organizational and time-management abilities to handle multiple priorities in a fast-paced environment. Ability to interpret and analyze financial reports and implement cost-control measures effectively. Excellent interpersonal skills with the ability to engage with guests, clients, and team members professionally and tactfully. Strong working knowledge of health department regulations, food safety standards, and OSHA requirements. Proficient with kitchen management software, POS systems, Microsoft Office Suite (Excel, Word, Outlook), and inventory control platforms. Ability to remain calm and decisive under pressure, especially during high-demand service periods or large-scale events. Flexible schedule with availability to work evenings, weekends, holidays, and extended hours as required by business levels. ServSafe Certification or equivalent food handler certification required; additional safety certifications (e.g., HACCP) preferred. Schedule The work schedule is based on the demands of the business you must be available days, nights, weekends, and/or holiday availability are required. Physical, Mental and Environmental & Technical Demands Fast paced environment, multiple tasks to be handled under time constraint. Must be able to bend, crouch, kneel, and twist in the work area. Must be able to maneuver around property. Must be able to sit, walk and stand for prolonged periods of time. Must be able to operate a computer, telephone, and copier. Must have manual dexterity to operate all office equipment. Grooming All employees must maintain a neat, clean, and well-groomed appearance. Specific uniform guidelines and/ or required articles of clothing will be explained to you as part of the orientation process. STANDARD SPECIFICATIONS Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. This position is classified as exempt (per the Fair Labor Standards Act).

Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience 5+ years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable Apply to Wolfgang Puck today! Wolfgang Puck Catering is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, nationalorigin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Wolfgang Puck Catering are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Paid Parental Leave Holiday Time Off (varies by site/state) Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Wolfgang Puck Catering maintains a drugfree workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1471679 Wolfgang Puck Catering Michael Abbey [[req_classification]]

Vine Hospitality is a renowned operator of esteemed restaurants in the San Francisco Bay Area, including Left Bank, LB Steak, Petite Left Bank, and MESO Modern Mediterranean. The organization is dedicated to providing exceptional dining experiences with a focus on culinary excellence and hospitality. Vine Hospitality fosters a collaborative and innovative environment, aiming to create memorable moments for guests and employees alike. Joining the Vine Hospitality team means becoming part of a community passionate about outstanding food and service. Role Description This is a full-time, on-site role for an Executive Chef based in Menlo Park, CA. The Executive Chef will oversee daily kitchen operations, including menu planning, food preparation, quality control, and team leadership. This position involves managing kitchen staff, maintaining inventory, ensuring compliance with health and safety standards, and crafting innovative dishes aligned with the restaurant's culinary vision. The Executive Chef will collaborate with the management team to enhance guest experiences and drive the success of the establishment. Qualifications Proven culinary expertise, including skills in menu development, food preparation, and innovative recipe creation Strong leadership and team management abilities to oversee and mentor kitchen staff effectively Proficiency in inventory management, cost control, and sourcing high-quality ingredients In-depth knowledge of food safety regulations and kitchen operations Ability to work in a fast-paced, high-pressure environment while maintaining attention to detail Strong organizational and decision-making skills Previous experience as an Executive Chef or in a similar leadership position Culinary degree or equivalent work experience is preferred

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!

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

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

Mise - Private Chef Reports To: The Principal Work Schedule: Full-Time, On-Site A Bay Area family seeks a warm, approachable Private Chef to join their household team and create nourishing, farm-to-table meals that bring their family together. This role supports a family that values authentic connections, sustainable living, and creating meaningful experiences around food. The ideal candidate will embrace the family's philosophy of wholesome, locally-sourced cuisine while fostering an engaging, educational environment that welcomes participation from all family members. The successful candidate will be the culinary heart of the household, crafting varied menus that accommodate diverse palates while maintaining a focus on organic, seasonal ingredients sourced from the property's garden and local farmers' markets. This position requires someone who views cooking not just as meal preparation, but as an opportunity to nurture family bonds and create lasting memories through food. We seek a versatile, down-to-earth professional who excels at creating approachable, nutritious cuisine without pretension. The ideal candidate brings genuine warmth to their interactions, particularly with children, and understands that the best meals are those that bring families together. The family gravitates toward Mediterranean cuisine as their foundation but seeks a chef with genuine curiosity and capability across international cuisines-someone who could confidently prepare an African stew one day, create Persian dishes with garden-fresh pomegranates the next, and craft Salvadoran pupusas or other global comfort foods with equal skill and enthusiasm. This opportunity offers the chance to work with a family that deeply appreciates good food prepared with care and intention. The role is perfect for someone who believes that the kitchen can be a place of learning, laughter, and connection, where children develop healthy relationships with food and families create traditions that last a lifetime. Expectations Minimum five years of professional culinary experience in private households, farm-to-table restaurants, or similar environments with demonstrated expertise in whole foods cooking and seasonal menu planning. Strong foundation in diverse international culinary traditions with particular emphasis on wholesome, family-friendly cuisine that prioritizes nutrition and flavor over elaborate presentation or haute cuisine techniques. Mediterranean cooking forms a strong base, with the versatility to explore global cuisines authentically. Genuine enthusiasm for working with children and creating an inclusive kitchen environment where young family members can safely participate in age-appropriate cooking activities and develop culinary skills. Expertise in sourcing and working with organic, locally-grown ingredients with the ability to collaborate effectively with garden staff and navigate farmers' markets to select the finest seasonal produce. Flexibility to adapt cooking styles and techniques to accommodate varied palates within a single household, creating meals that satisfy both adult and children's preferences while working creatively with texture challenges. Culinary curiosity and adaptability to explore and master dishes from various cultural backgrounds-from Ethiopian and Persian to Salvadoran and beyond-with a willingness to learn new techniques and expand the family's culinary horizons. Experience with Taiwanese or broader Asian cuisine would be valued. Outstanding interpersonal skills with a warm, engaging personality that makes family members and guests feel comfortable and welcome in the kitchen environment. Ability to plan and execute casual family dinners as well as larger gatherings for up to 20 guests, maintaining consistent quality while adapting presentation styles to suit different occasions. Strong organizational skills with the ability to maintain a clean, functional workspace throughout the cooking process, leaving the kitchen in an organized state for housekeeping staff to complete final cleaning. Commitment to sustainable practices and minimal waste, with creativity in utilizing garden produce and whole ingredients while avoiding processed or canned foods entirely. Responsibilities Daily Meal Preparation & Shopping: Begin mornings by sourcing fresh ingredients from the property's garden or local farmers' markets, then prepare nutritious breakfast, lunch, and dinner options that accommodate the family's varied schedules. Create portable breakfast items like smoothies, chia puddings, and wrapped breakfast bars for busy school mornings, along with family-style platters for shared meals that allow each family member to select their preferred portions. Garden-to-Table Coordination: Collaborate weekly with garden staff to utilize estate-grown produce, including seasonal fruits and vegetables. Plan menus that highlight fresh ingredients while supplementing with carefully selected items from local farmers' markets and organic suppliers. Maintain a zero-tolerance policy for canned or processed ingredients. Family Engagement & Education: Foster an inviting kitchen atmosphere where family members feel welcome to observe, learn, and participate. Create age-appropriate opportunities for children to assist with meal preparation, from simple plating tasks to basic cooking techniques, supporting their development of culinary skills and healthy food relationships without creating entitlement. Menu Development with Creative Protein Preparation: Design varied weekly menus featuring family-style service that balances familiar Mediterranean favorites with exciting exploration of international cuisines. Work creatively to make proteins appealing through different preparations (such as transforming meats into sausages or other formats) while respecting individual preferences and gradually expanding food horizons. Event Support: Prepare family-style meals for weekly gatherings of approximately 20 guests, creating abundant platters that encourage sharing and conversation. Occasionally support special events with more formal service, including printed menus and cocktail party formats as requested. Kitchen Management & Coordination: Maintain an organized, efficient workspace while remaining flexible enough to accommodate family participation. Work considerately with housekeeping staff by maintaining an "organized workspace" throughout service-keeping prep areas tidy and cooking areas manageable for efficient final cleaning by the housekeeping team. Dietary Adaptation: Prepare specialized items as needed, including steamed vegetables for the youngest family member, portable meals for school commutes, and dishes that creatively address texture sensitivities while maintaining nutritional value and expanding palates over time. International Cuisine Integration: Bring the world to the family's table through authentic preparation of global dishes, with Mediterranean cuisine as a foundation while regularly incorporating diverse international flavors and techniques, creating a truly international dining experience that reflects the family's adventurous palate. Service Style: Excel at family-style plating, creating single, abundant presentations from which all family members can serve themselves according to their preferences, fostering communal dining while respecting individual tastes. Benefits Healthcare Coverage: Comprehensive health, dental, and vision insurance benefits package currently being established. During the initial implementation period, the family will provide full reimbursement for all medical, dental, and vision insurance costs to ensure continuous coverage. Time Off: All major holidays off, plus additional paid time off Performance Recognition: Performance-based compensation reviews Professional Growth: Opportunities for culinary education and skill development Work Environment: Supportive family atmosphere that values work-life balance Important Note: As the family is currently building their household team infrastructure, there will be an initial setup period for formal payroll and benefits systems. During this transition, the family is committed to ensuring all benefits are provided through a reimbursement structure until formal systems are established, guaranteeing no gap in coverage or compensation.

Full-time Description The Executive Chef position at Hog Island Oyster Co. (HIOC) Tony's Seafood location in Marshall has responsibility for all daily culinary and kitchen operations and staff management. A satisfactory background check is required for this position. GENERAL DUTIES AND RESPONSIBILITIES Develop recipes and portion specifications in accordance with regional consumer tastes, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. Establish realistic plans & set aspirational goals for self & team that align with HIOC goals. Oversee procurement of products and ingredients according to predetermined specifications and ensure they are received in correct unit count and condition, and that deliveries are performed in accordance with the restaurant's receiving policies and procedures. Ensure that all foods are consistently prepared according to the restaurant's recipes, portioning, cooking and presentation standards. Investigate and resolve complaints regarding food quality, portion and preparation. Control all COGS and usage by delegating and managing the proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Prepare operational reports to analyze favorable and adverse trends and make appropriate recommendations. Participate in the development of staff including hiring, training, feedback, disciplinary action and recognition. Ensure that company policies are communicated clearly, employee performance appraisals are administered in a fair and consistent manner, and corrective actions are completed on a timely basis. Schedule kitchen staff as required by anticipating business activity while ensuring that all positions are filled when and as needed and labor cost objectives are met. Oversee the management and training of all kitchen staff in safe operation of all equipment and utensils; cleanliness and sanitation practices, and ensure compliance with all HIOC safety policies, standards, and Health Department regulations. LEADERSHIP RESPONSIBILITIES/CULTURE: Manage as a “servant leader”, creating an extraordinary customer & employee experience. Support, coach, teach, guide, and assist the team as a “hands-on” manager. Demonstrate willingness to answer people's questions and concerns. Treat everyone with respect and handle situations with integrity, compassion, and repose. Lead and follow through change and adversity from a solution oriented perspective. Promote and strengthen the company culture through understanding and ownership. Endeavor to go the extra mile and lead by example as a positive role model for the team. TEAMWORK: Lead direct report team while fully participating in the larger Hog Island management team. Embrace and encourage teamwork and collaboration among staff and co-managers. Strive to improve the team as a proactive, solution oriented leader. Pass knowledge and skill set onto others to enhance and build the team's knowledge base. ATTITUDE Enjoy the work and help make HIOC enjoyable for all our staff and customers. Maintain a calm and positive attitude when dealing with difficult situations. Transform challenging situations into opportunities for growth, learning and improvement. Bring positive energy to work every day, and be aware and in control of personal energy. Convey enthusiasm while managing up and down. COMMUNICATION Listen to co-worker's at all levels with attention and respect. Communicate decisions, directions, expectations and concerns in a timely & respectful manner. Respond to communication from all co-workers promptly and respectfully. Ask questions to clarify uncertainty, understand company goals and eliminate assumptions. Requirements SKILLS AND EXPERIENCE Culinary degree and prior experience as an Executive Chef required. Solid foundation across a broad spectrum of culinary techniques. Minimum of 12 years cooking in a restaurant with increasing responsibility in management. Prior experience training, purchasing, managing budgets and cost controls. Ability to establish clear lines of communication with all staff and management members. Enthusiastic willingness to own, and convey the HIOC culture. Familiarity with SOPs and standard kitchen procedures. Ability to develop & implement SOPs and procedures; creating efficient systems and clear expectations. Comfortable, willing, and knowledgeable talking about HIOC shellfish, history, practices and values. Relative computer skills: basic Excel, Word, Micros, and email applications; Ctuit or similar restaurant management software; Aloha POS or other POS software system. 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 accommodations may be made to enable individuals with disabilities to perform the essential functions. Employee is regularly required to talk and hear. Employee regularly stands for long periods of time. Employee is frequently required to walk, bend, stoop, reach, and use hands to grasp, handle and feel with delicate dexterity. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Regularly requires working taste buds with the ability to smell, taste, recognize, and discern the subtle differences of ingredients and flavors. Regularly requires the ability to lift products and supplies, up to 50 pounds. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level is high, typical of a restaurant environment and workspace is shared with other staff and customers. Entails a fast paced, frequently changing environment in which interruptions are considered normal. Moderate exposure to physical risks such as operating dangerous equipment, sharp knives, or working where sanitization chemicals are used. Constant exposure to possible food allergens such as milk, egg, peanut, tree nuts, fish, shellfish, wheat, and soy. Constant exposure to unusual elements such as extreme temperatures both hot and cold, wet floors, open gas flame, fumes, smoke, grease, unpleasant odors, and/or loud noises. Chemicals known to the State of California to cause cancer or birth defects or other reproductive harm may be present in foods or beverages sold or served here. PLEASE NOTE: This job description is intended to convey information essential to understanding the scope of the Executive Chef position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Salary Description 84,000.00 - $89,000 annually / DOE

Full-time Description Seasons Catering mission is where imagination and flavor have no boundaries. The Executive Chef is responsible for leading the culinary operations of the catering company, ensuring that all food and catering services are consistent, safe, visually appealing, and of exceptional quality. This role also oversees the financial and operational success of the kitchen department. Key responsibilities include building and managing a skilled culinary team, controlling food and labor costs across all locations, and developing innovative recipes that keep the company competitive. The Executive Chef supervises kitchen staff, participates in weekly management meetings, and contributes to team engagement and operational problem-solving. In collaboration with the President, the Executive Chef also helps develop, set, and monitor event budgets, establish profitability goals, and ensure those goals are achieved. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Requirements Performs the following duties, but not limited to: General Responsibilities Ensure that all food items are prepared to the highest standards of taste, presentation, and safety. Implement and maintain procedures to ensure consistency across all catering events. Develop and maintain recipes for all dishes, portion specifications, and ensure that they are followed accurately by the team. Create new recipes and dishes that keep the catering menu fresh, innovative, and competitive in the industry. Collaborate with the event planning team to design menus that align with clients' preferences and the company's culinary vision. Ensure that all menu items are feasible within budget and can be executed to the highest standard. Oversee food and labor costs for all catering locations, ensuring expenses remain within budget. Monitor inventory, purchasing, portion control, and purchasing specifications to optimize cost efficiency. Accurately estimate food requirements and manage budget allocations for all menu items. Responsible for all financial aspects of the kitchen operations; including, but not limited to, food cost, labor cost and other expenses. Stay current with industry trends, incorporating new techniques, ingredients, and presentation styles into the catering offerings. Continually seek ways to improve the culinary experience for clients. Participate in weekly meetings with management to plan team engagement strategies, solve problems, and collaborate on improving overall operations and team dynamics. Supervisor Responsibilities Supervise between 15 to 25 staff members, ensuring that all team members are aligned with the company's goals and standards Build and manage a culinary team that consistently delivers high-quality, safe, and visually stunning food that meets the company's standards. Provide training, guidance, and support to ensure the team's success. Evaluate event staffing levels for events and work closely with Event Directors to ensure that all needs are being met within the approved budget. Facilitate quarterly meetings with the kitchen staff to review scheduled events, communicate expectations, receive feedback, and troubleshoot potential challenges. Create, communicate, and execute Standard Operating Procedures and ensure staff is trained in all policies and procedures. Responsibilities include but are not limited to interview, hiring and training team members; plan, assign and direct work; appraise performance; motivate, reward and discipline team members; address complaints; and resolve problems. Mentor and develop culinary staff, fostering a culture of learning and continuous improvement. Conduct regular performance evaluations and provide opportunities for professional growth Ensure that the kitchen operates in a safe and efficient manner. Implement and enforce safety protocols and best practices to minimize risks and maintain a productive work environment. Which includes Health Department regulations; always maintains excellent kitchen hygiene conditions. Works with HR and Operations Manager to ensure compliance with all applicable HR laws and regulations. Efficiently create a staff schedule by anticipating workforce needs, managing employee requests, and ensuring shift coverage, all while maximizing productivity. Make periodic and regular inspections at events to observe food preparation and service quality, food appearance, cleanliness, and sanitation of production and service areas. Perform other duties and responsibilities as required or requested. Required Skills & Knowledge: Strong English, written and oral, communication skills. Dependability and adaptability. Ability to multitask and prioritize daily workload. Must maintain a positive, friendly, supportive attitude and professional image at all times. Ability to work independently and within a team to carry out assignments to completion within parameters of instructions given, prescribed routines, and standard accepted practices. Strong culinary skills, excellent leadership abilities, and the ability to work well under pressure. In-depth understanding of food safety standards and kitchen operations. Proficiency with computers and common software tools, including Google Docs, Sheets, and related applications. Strong organizational, communication, and time management skills. Ability to manage inventory systems, budgets, and kitchen operations effectively. Education & Experience Minimum of 5 years of experience in a high-volume culinary environment, with at least 2 years in a leadership role (preferably Sous Chef or higher). Catering experience is highly preferred. High School Diploma or GED preferred. Strong culinary skills, excellent leadership and management abilities, and a deep understanding of food safety regulations and best practices. Proficiency in budgeting, cost control, and recipe development. Certificates, Licenses and Registrations: Valid Driver's License required and proof of driver's liability insurance. Relevant training certifications in industry topics helpful. Food Handlers Card. Food Manager Certification preferred. Schedule: This is a full-time position, and hours of operation vary based on business needs and events (which are normally held in the evenings or on weekends). Typical schedule will be Monday - Friday or Tuesday - Saturday 7AM to 4PM or 8AM to 5PM. Travel Requirements: Travel is primarily local during the business day, although some out-of-area travel may be expected. Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position: While performing the duties of this position, the employee is regularly required to sit, talk, hear, observe, type, see, use hands to finger, handle, or feel; bend or stoop; reach with hands and arms. The employee is frequently required to walk and stand. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Work may occasionally require heavy physical exertion and may include lifting up to 40 pounds and as well as team lifting up to 60 pounds. This description is intended to provide only basic guidelines for meeting job requirements. Responsibilities, physical requirements and working conditions may change as needed. Disclaimer This job description is not to be considered an offer of employment or a contract for employment. Employment with the company is at-will. This means that we may change the terms and conditions of employment at any time, with or without advance notice or cause. It also means that employees may terminate their employment with the company. All employees must comply with and adhere to our practice policies. Any concerns should be reported to my supervisor as soon as possible. Salary Description Exempt $87,000-$103,000 (DOE)

Job DescriptionDescription: Nestled in the heart of the Cumulus District, Picala brings the vibrant spirit of Spain to Culver City, CA with a menu rooted in bold flavors, seasonal freshness, and the artistry of the wood fire grill. Every dish is crafted with market-fresh ingredients from local purveyors and inspired by Spain's rich culinary traditions. Picala is being helmed by Chef Luis Sierra ( Estela, La Vara, Lulu ) with old-world, rustic techniques executed with modern precision. We are looking for a candidate that is creative but also expected to uphold an uncompromising attention to detail-honoring the natural integrity of each ingredient while delivering consistency, refinement, and depth of flavor at every service. Key Responsibilities Partner with the Executive Chef to uphold and execute the restaurant's culinary vision. Oversee daily kitchen operations, ensuring quality, consistency, and adherence to recipes and standards. Strong understanding of numbers, food costing, COGS, etc. Train, coach, and mentor culinary staff, fostering a culture of growth, accountability, and excellence. Lead by example in every aspect of the kitchen from cooking, maintaining high standards of cleanliness, organization, and safety. Manage purchasing, inventory, and vendor relationships with a focus on cost control and sustainability. Collaborate with FOH leadership to align guest experience with culinary execution. Assist with menu development, seasonal specials, and implementation of new dishes. Monitor labor costs and scheduling to ensure efficiency without compromising standards. Uphold compliance with health, safety, and regulatory requirements. Requirements: Strong foundation in Spanish cuisine, wood-fire grilling, and rustic cooking techniques. Deep knowledge of seasonal, market-driven sourcing and ingredient utilization. Proven ability to manage high-volume kitchen operations while maintaining consistency. Strong financial acumen: food cost control, labor management, inventory systems. Excellent leadership and communication skills with a focus on coaching and team development. Ability to execute with precision while honoring tradition and creativity. Commitment to Picala's vision of blending authenticity, craftsmanship, and hospitality.

The Executive Chef is responsible for managing the back of the house operations of the restaurant with standardized policies that provide efficient, high quality cuisine and profitable operations. Responsibilities will include but are not limited to assisting of recruitment and engagement of employees; exceeding expectations and quality concerning TAPS food, beer, beverage, service, and sanitation; financial success including assisting in reporting and in the achievement of financial goals, and guest data collection and frequency. The Chef will assist in directing the cultural compass of the restaurant; influencing and guiding the energy, service, and hospitality. The Executive Chef must share TAPS commitment to quality, irreproachable service, teamwork, leadership, safety, ethics, and continued innovation. Compensation Competitive Salary Pay to Play Performance Plan Great Benefit Packages Requirements Participating in staffing responsibilities, including hiring, training, scheduling, and terminating Assisting with purchasing food and supplies and overseeing of food and beverages within required dates and with a minimum of waste Creating a positive team atmosphere among employees that encourages accountability and achieves the highest standards of food, beer, service hospitality Managing and engaging all employees; promoting effort, a team spirit, and good morale among employees; treating employees fairly and with respect; ability to lead with commitment and passion Delivering excellent customer service including personally greeting and seating guests Resolving complaints from customers in a polite, effective, and friendly manner Participating in administrative requirements cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law Maintain , secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures including food handling, storage, and temperature; complying with legal regulations Providing regular, accurate, computerized reports of operations to executive management Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Control and minimize costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation Develop initiatives and incentives to build sales, profitability and guest counts Collaborating with sales and executive team to promote, book, and host public and private events Adhering to and enforce all applicable local, state and federal laws, rules, and regulations Performing other work-related duties as assigned Physical Requirements and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.

The Executive Sous Chef supports the Executive Chef and manages food production. The Executive Sous Chef ensures that all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef. The Executive Sous Chef assumes all the duties of the Executive Chef in the Chef's absence. POSITION RESPONSIBILITIES Establishes menu forecasts based on house counts or business forecast, previous experiences, date, etc. Posts the menu forecast for all kitchen employees to view. Leads the ordering process and ensures the process is followed Supervises all schedules and monitors labor efficiency throughout the week Works with Expediting Sous Chef to ensure all tasks are complete with work order, Orders, Schedules Assists with HACCP and enforces all standards Creates new menus based off guests request from ESM's Facilitates tasting menu's and produces tasting for clients Supervises kitchen mise en place (preparation for service) of all stations. Verifies that all portion sizes, quality standards, department rules, policies, and procedures are maintained by kitchen employees. Supervises the production of all food items. Perform all duties that are assigned by the Executive Chef or General Manager. Leads the culinary team to exceed customers' expectations. Prepares and manages short-term and long-range plans and budgets based on organizational goals and growth objectives. Maintains proper inventory levels at working condition of all equipment and supplies. Create and implement Standard Operating Procedures. Identifies employee development needs and succession plans; ensures training and coaching is provided as needed. Produces cafeteria menu on a bi weekly basis utilizing products in “house” and or staying on our budgeted forecast Assist with all aspects of department administration, work order meetings, Prep lists, HACCP, ordering, inventory, scheduling, payroll, training and food quality. Assesses food cost concerns, looks for new product and creates formulas to achieve food cost percentages. Assesses Labor forecasts, works with Expediting sous chef to create a standard schedule for labor productivity POSITION REQUIREMENTS: A minimum of 3-5 years in a previous position equal or greater than Sous Chef. Must have the ability to read and write to facilitate the communication process. Must possess superior culinary and management skills. Knowledge of industry standard cost control procedures. Able to work varying schedules to reflect the business needs of the convention center. Must be proficient in the use of the computer including a strong working knowledge of Microsoft Word, Microsoft Excel, purveyor ordering programs and recipe/inventory management programs. Must be able to stand and exert well-paced mobility for long periods of time. The ability to grasp, lift and carry 50lbs. stand, stoop and reach to perform. Ability to operate all kitchen equipment safely. Certification in food safety and sanitation. Ability to perform duties complete in a high heat and stressful environment. Spanish speaking strongly preferred. Salary: $100k-$107k Team San Jose is an equal opportunity employer.

At Oxford Collection of Hotels, we don't just provide jobs-we cultivate careers in a culture that values innovation, teamwork, and personal growth. As a rapidly growing and progressive hospitality company, we recognize that our employees are the key to our success. We foster a supportive, inclusive, and dynamic work environment where every team member is empowered to excel. We're looking for passionate, guest-focused individuals to join our team! Whether you're starting your hospitality career or bringing years of experience, if you thrive in a fast-paced, people-first environment, we'd love to meet you. What We Offer: Competitive pay and performance-based incentives Medical, dental, and vision coverage for peace of mind 401(k) with profit sharing to invest in your future Generous paid time off so you can recharge Exclusive discounts at our properties-because you deserve great getaways, too! Ongoing training, leadership development, and career growth opportunities Ready to be part of something exceptional? Apply today and let's create memorable guest experiences together! POSITION SUMMARY: POSITION SUMMARY: The Executive Chef at one of Oxford's luxury or boutique-style hotels is responsible for leading all culinary operations within the hotel, ensuring exceptional guest experiences, financial profitability, and adherence to food safety and sanitation standards. This role not only oversees menu development, kitchen operations, and cost control but also places a strong emphasis on mentoring and developing staff, fostering a respectful workplace culture, and leading by example. The Executive Chef is expected to work 50% of their time directly in the kitchen, alongside staff during preparation and service, ensuring training, consistency, and teamwork. Additionally, the Executive Chef must maintain a visible presence during hotel events to ensure culinary success, high-quality presentation, and seamless service delivery in alignment with the Oxford Collection's culture and striving for Forbes Four-Star standards. ESSENTIAL DUTIES & RESPONSIBILITIES: All duties and responsibilities of this position are to be performed with exceptional caring and genuine guest service upholding the Oxford Collection of hotels standards and culture at all times, providing exceptional guest service of all restaurant banquets and catering functions. Management & Operations (60%) Assist in creating and managing annual budget for the Kitchen and revenue streams for the culinary department in a manner that strives to meet and exceed Forbes Four-Star standards Planning and executing daily meal periods, hotel banquets, keeping food and labor costs in line with pre-established goals while maintaining a luxury culinary experience for each dining guest Manage, lead, mentor, train, evaluate, and discipline department staff in compliance with company policies, safety, sanitation, and cleanliness standards, with a strong focus on fostering respect, professionalism, and staff development Dedicate at least 50% of time working directly in the kitchen alongside staff, reinforcing training, consistency, and teamwork through hands-on leadership Ensure compliance with all company and Health Department sanitation regulations Manage food costs to achieve revenue goals while minimizing waste Assist Food and Beverage Manager in creation of menus, specials, seasonal items and banquet offerings Establish pars and inventory systems, ensuring proper utilization, to include waste management Work closely with teams to ensure timely delivery of high-quality food that aligns with the Forbes Four-Star standards Lead pre-shift meetings, ensuring the team is informed of daily priorities and VIP guests Report any maintenance issues immediately to keep operations running smoothly and prevent any losses due to equipment failure or food spoilage Provides support and coverage across departments as needed, including emergencies or unplanned staffing shortages Responds to employee needs either via phone or on-site with professionalism and timeliness ensuring that support is available to all shifts as needed Execution of Service (30%): Always provide a high level of customer service, taking time with our guests to ensure every aspect of their stay is up to expectations Handle guest complaints, requests, and concerns with professionalism and discretion, using the Oxford Collection guest recovery, and service gestures consistent with Forbes service standards Oversee food preparation and expedite service, mentoring the team during execution Maintain a strong front-of-house and event presence during peak service hours and hotel functions, ensuring food quality, presentation, and service exceed expectations Engage with guests, ensuring satisfaction and service standards are met; identify and resolve issues Communicate effectively with all hotel staff to ensure smooth service delivery Ensures operational continuity by assisting with shift coverage or duties during critical staffing gaps or absences Other (10%): Collaborate with the Front Desk, Maintenance, and General Manager on operational needs Maintain integrity, confidentiality, and sensitivity when dealing with internal and external guests Meet or exceed company goals for Guest Service scores, as measured by the brand standards Adhere to attendance policies and maintain regular availability for scheduled shifts May participate in the drivers program or other hotel-related duties as assigned Additional tasks may be assigned, modified or changed as no employee has any inherent right to any particular job or authority. CORE SKILLS AND VALUES Company Character - Supports company vision and values Customer Service - Understands and meets the needs of customers Managerial Focused - Guides people and processes to achieve objectives Problem Solving - Sees and is able to define problems and find causes Professional Appearance - Presents a professional and polished look Results Focused - Consistently delivers results Stress Management - Exhibits self-awareness and self-control in pressure situations Team Orientation - Works cooperatively with others, assisting voluntarily PREFFERED EDUCATION & EXPERIENCE High school diploma or equivalent required. Culinary school preferred 5+ years minimum in a senior supervisory position in a culinary environment JOB REQUIREMENTS Food handler's card as required by state law Liquor server permits as required by state regulations Proof of eligibility to work in the United States Reliable transportation to and from work Ability to work a flexible schedule including evening, weekends and holidays Reliable and consistent attendance PHYSICAL REQUIREMENTS Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, and squeezing & overhead reaching occasionally Must be able to work indoors or outside Must be able to stand on feet throughout the day Must be able to lift 50 pounds occasionally and often exert up to 20 pounds of force to push, pull, carry, lift or otherwise move objects Must be able to bend, squat crawl, kneel, push, pull, walk on uneven surfaces on an occasional basis While primarily an indoor job, must be able to walk outside in a variety of weather conditions (rain, wind, snow, heat) Must be able to climb stairs occasionally, both indoors and outside in a variety of weather conditions The Oxford Collection of hotels is proud to be an Equal Employment Opportunity employer. We are committed to providing an environment of mutual respect where equal employment opportunities are available to all candidates and employees. We respect and seek to empower each individual and support the diverse cultures, perspectives, skills, and experiences within our workforce. All offers are contingent on pre-employment screening.

Under general direction from the Director of Food and Beverage Operations, responsible for managing, organizing and providing strategic leadership for all kitchen operations in the resort. Lead the Food and Beverage team to ensure that the quality, presentation and safety standards are met as well as production cost of food products are the best value for the guests and the organization. Consistently enforce and uphold all Casino-wide Food and Beverage Operations policies and procedures and in accordance with all applicable established laws and regulations. Develops and maintains a high performing Culinary team and maintains confidentiality of all privileged information.. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive. Essential Duties & Responsibilities: Manage, lead, and monitor the daily production of Food and Beverage Operations. Consistently enforce and uphold all Casino and department Policies and Procedures and ensure quality standards and processes are met. Oversee the property kitchens and Stewarding department. Responsible for menu creation and planning for catering and special events. Responsible for the planning and development of new recipes as well as the consistent presentation of menu items. Establish guidelines and procedures for ServSafe, safety and sanitation. Responsible for training and development of Food and Beverage skills to kitchen personnel and succession planning. Responsible for the scheduling, staffing, evaluating, discipline of kitchen Team Members. Meet with guests to resolve guest concerns. Prepare and present operational reports and prepared materials to Senior Management and Board of Directors. Manage the calculation of food costs for restaurant menus, maintain cost control records, and review food and labor costs according to budget with the Director of Food and Beverage. Assist in the progression of Team Member career development plans through mentoring and coaching. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants. Hires, trains, and supervises the work of food production staff and stewarding. Plans menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors. Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct. Conducts regular physical inventories of food supplies, and assesses projected needs; orders all food and supplies. Manages the operations, revenue and assets of the kitchens. Establishes, implements and communicates goals, objectives, internal controls, policies and procedures in accordance with strategic plan. Ensures optimum staffing levels by coordinating the schedules of the prep cooks, bussers and dishwashers. Maintains a safe, orderly and sanitized kitchen; keeps kitchen, dish, and storage areas clean and organized. Instructs employees in methods and procedures, rules and regulations of safety, health and sanitation. Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times. Establishes controls to minimize food and supply waste and theft. Responsible for the profit and loss of the culinary department. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. Develops and tests recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercises portion control over all items served and assists in establishing menu selling prices. Cooks or directly supervises the cooking of items that require skillful preparation. Evaluates food products to ensure that quality standards are consistently attained. Inspect supplies, equipment, and work areas to ensure conformance to established standards. Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food. Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quantity and quality of received products. Improves staff effectiveness by coaching, counseling, training and recommending disciplinary action for employees; planning, delegating, monitoring, and appraising job tasks and results in a timely manner. Hosts regular staff meetings to ensure communication among personnel regarding administrative activities. Achieves financial objectives by overseeing kitchen labor and monitoring food costs to budgetary requirements. Keeps leadership and other departments informed of status of kitchen activities by attending meetings and submitting reports. Contributes to departmental effectiveness by: identifying short-term and long-range issues and goals that must be addressed and providing information and commentary pertinent to deliberations; recommending options and courses of actions; and implementing directives. Demonstrate new cooking techniques and equipment to staff. Supervises cleaning of all kitchen areas. Informs wait staff of any food shortages well in advance of this occurrence. Finds a suitable substitute for the menu item if at all possible. Ensures the line cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served. Maintains good communication with co-workers and maintains a positive and professional work environment. Contributes to a team effort and accomplishes related results as required. Performs other duties as required. Access to Sensitive Areas: Access to F&B inventory storage areas. Signatory Authority: All Food & Beverage Operations related forms, receipts and personnel related forms. Minimum Qualifications: High School Diploma or Associates of Arts Degree in Culinary Arts from an accredited institution plus seven (7) years progressive management experience in Sous Chef role or above required. Working knowledge of extensive cooking techniques and food styles, including baking, garde manager, fine dining, off and on-site catering and mass production cooking techniques required. ServSafe Certification required. Excellent interpersonal, guest service, leadership, communication (verbal and written), analytical, decision-making, computer literacy and problem-solving skills are required. Demonstrated understanding of cost control methods and ability to analyze profit and loss statements required. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license. Knowledge, Skills and Abilities: Knowledge of operation of holding ovens and baking ovens. Knowledge of restaurant operations and food service principles. Knowledge of the proper use and maintenance of major kitchen equipment including stoves, ovens, refrigeration units, slivers, knives, and dish machines. Knowledge of budget planning and results of the budget. Knowledge of principles and practices of public relations and customer service. Knowledge of computer utilization in marketing/business operations. Knowledge of soups and sauces preparation. Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials. Knowledge of food preparation and presentation methods, techniques, and quality standards. Knowledge of supplies, equipment, and/or services ordering and inventory control. Skill in organizing and coordinating. Skill in cooking and preparing a variety of ethnic foods. Skill in the use of computers, preferable in a PC, Windows-based operating environment. Ability to plan a variety of menus. Ability to read, understand, follow, and enforce safety procedures. Ability to develop and test recipes and/or techniques for food preparation/presentation. Ability to supervise and train employees, to include organizing, prioritizing, and scheduling work assignments. Ability to coordinate quality assurance programs in area of specialty. Ability to plan work schedules and assign duties; ability to provide or arrange for training. Ability to monitor and/or maintain quality control standards. Ability to communicate effectively in the English language, both verbally and in writing with staff and the general public. Ability to work in a busy, fast paced work environment and to perform in a professional appearance and manner. Ability to work well under pressure. Physical Demands: While performing the duties of this job, the employee is regularly required to stand for prolonged periods, walk and sit; use hands for dexterity of motion; stoop, bend, kneel or crouch, and have normal auditory, visual acuity, and verbal communications skills. The employee must frequently lift and/or move up to 50-70 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, color vision, and the ability to adjust focus. Work Environment: Work is generally performed in both indoors and outdoors where employee may have frequent contact with the public and be exposed to second hand smoke, moderate/high noise levels, dirt, dust and unpleasant odors. Work may be performed in areas which may be unusually hot, cold, noisy, smoky and dimly lit, and maneuver outside in temperatures in excess of 115° and as cold as 15° (exposed to all weather conditions). Prolonged sitting, walking, or extended work hours including swing shifts, evenings, holidays and weekends may be required. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, color vision, and the ability to adjust focus. The communication between team members will possibly be loud and constant during times of high volume and will also include the need to move and work at an extremely fast pace. Must be able to work Nights, Weekends, and Holidays

Provincial Senior Living, proudly part of the Discovery Senior Living family of operating companies, manages lifestyle-focused senior living communities. Our company, which was built on our “Pillars of Excellence,” employs thousands of vital Team Members and is committed to providing a positive work environment and culture that recognizes their value in providing excellent experiences for our residents. We offer rewarding career opportunities that include: Competitive wages Access to wages before payday Flexible scheduling options with full-time and part-time hours Paid time off and Holidays (full-time) Comprehensive benefit package including health, dental, vision, life and disability insurances (full-time) 401(K) with employer matching Paid training Opportunities for advancement Meals and uniforms Employee Assistance Program Our community is looking for an Executive Chef to join our team. The Executive Chef, in collaboration with the Hospitality Manager, is responsible for the overall management and oversight of culinary strategies, initiatives, and daily culinary activities. This role is accountable for overall meal preparation, accurate estimate of food consumption, purchase of food; select and develop recipes; standardize production recipes to ensure consistent quality; establish presentation technique and quality standards. The Executive Chef also plans menus to meet the needs of our residents; ensure proper equipment operation/maintenance; and ensure proper safety and sanitation in kitchen. The Executive Chef will oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques. The Executive Chef uses innovation, imagination, originality, and talent as well as judgment and discretion in performance of the essential function of their role. Responsibilities: Assist in planning, preparation, and execution of special events, banquets, and theme meals. Uses innovation, imagination, originality, and talent to produce menus and recipes that utilize the highest quality ingredients allowed within the overall food and labor budget of the community. Understand and maintain monthly and annual budgets for Food & Beverage department, including documentation of monthly spend on food, supplies, and Back of the house labor. Review and adjust menus to accommodate seasonal ingredients, recipe improvements, supply chain shortages, rebated and contracted products and cost of goods increases. Responsible for ensuring that purchasing standards are maintained and that approved vendors are always used. Maintain strong and positive relationships with all vendors. Accurately report and submit monthly inventory of food & beverage supplies. Interview, hire and train staff for culinary and back of the house positions. May assist with interviews for front of the house positions as well. Responsibly manage and supervise all culinary and back of the house staff including scheduling, assignment, direction, performance review, hiring and corrective action consistent with company policy. Work with the Executive Director, Hospitality Manager and community Department Heads to obtain and maintain department customer satisfaction and department of health survey levels at or above designated scores. Ensure preventive maintenance programs are conducted for kitchen equipment and that all staff uses and maintains equipment properly to avoid damage and costly repair. Ensures any dietary needs and restrictions are met. Confirm food policies and procedures are being practiced by kitchen staff including, personal hygiene, safe food storage and handling procedures. Manages control of food preparation with particular attention to potential overproduction and waste. Oversee maintenance and production of accurate daily records. Provide ongoing training at regular intervals to kitchen staff in the areas of food preparation and quality service and ensure that plating and presentation meet DSL standards for quality and appearance. In collaboration with the Hospitality Manager, ensures that the front of house and back of house staff work closely together to deliver a food product that exceeds the residents' and/or guest's expectation. In collaboration with the Hospitality Manager, works with BOH & FOH staff to ensure that they have a clear understanding of how to provide outstanding customer service. Work closely with Marketing and Activities personnel to ensure all resident special needs are met as well as to coordinate planning of unique events. In unison with the Hospitality Manager and Executive Director, meet regularly with residents and family members to confirm that high satisfaction levels are being delivered. Advise community leadership of any concerns regarding residents. Assist Kitchen and Restaurant staff with back and front of the house operations as needed. This includes the ability to work all stations in the kitchen and/or dining room if needed. Supervisory Responsibilities: Directly supervises employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees. Qualifications: Bachelor's degree from an accredited college or university in Culinary Arts preferred, or an associate degree and equivalent combination of minimum five years' work experience as an Executive Chef. Minimum of five years' experience as an Executive Chef within the hospitality industry. Current ServSafe Certification. If having a direct impact on the lives of others is appealing to you, apply today and join our team! EOE D/V JOB CODE: 1004189

Asian Cuisine- (Noodle Bar) Effective Management Outlet. Establishes Project plans and timelines to achieve department goals and objectives. Mentors subordinate supervisors on effective performance management skills to ensure the development of a capable work force. Duties/Responsibilities Provide leadership and guidance to team members in the preparation and serving of high quality and great tasting meals according to dietary restrictions. Identify and correct defects, implement continuous quality improvement procedures and maintain highest levels of sanitation and safety in all department areas. Execute the financial objectives of the operation to include food cost, labor cost and controllable expenses. Execute an active repertoire of dishes to advance the culinary experience of the outlet staff, and be effective in communicating curriculum to team members through ongoing training programs. Completes daily, weekly, monthly inventory to ensure proper ordering. Establishes par for all purchasing as well as production. Protects the assets of Soboba Resort Casino and maintains confidentiality and integrity when accessing team member information maintained in departmental files/systems. Responsible for overseeing the operational aspects of the kitchen division in meeting set standards. Administrative and operational support to the executive chef in meeting all divisional set targets. Must be able to demonstrate new cooking techniques, recipes and equipment to kitchen staff. Assist in daily operation of the kitchen as needed. Provides all line staff with the necessary tools and equipment for safe food handling. Maintain a high level of safety and sanitation. Instill budgetary controls using established budget on an everyday basis. Assists in supervising cooks and line staff in daily operations. Assist in planning, preparing and serving of all food items and menus. Train kitchen staff on the execution of said items. Check all walk in coolers and freezers daily to insure proper rotation, storage and usage of all food items. Ability to plan organize and operate all stations in their outlet Welcome and acknowledge all guests according to company standards; anticipate and address guests' service needs. Ensure adherence to quality expectations and standards. Must be physically present to work a regular, reliable, and predictable work schedule in accordance with business demands, and maintain a consistent and regular attendance record. Perform special projects and other responsibilities, tasks, or duties as requested. Supervisory Responsibilities Assist hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests' service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Performance Requirements To perform this job successfully, an individual must be able to satisfactorily perform job duties, demonstrate excellent work habits, deliver superior service to internal and external guests, exhibit the highest degree of professionalism, ethics, and integrity, and comply with all governing policies and procedures. Employ positive communication skills and exercise professional interpersonal abilities (tact, diplomacy, and respect) with guests and co-workers at all times. Maintain a high degree of professionalism in the workplace, including appearance, communication, attendance, reliability, and teamwork. Maintain a high level of organization, including an orderly and neat work area and excellent time management skills, leading to the highest levels of productivity. Demonstrate a desire to succeed and willingness to help others succeed. Understand the role and responsibilities of the position and demonstrate proficiency in the position requirements. Demonstrate support and comply with all Safety program elements including: adherence to policies, exercise of safe work practices, participation in training, use of protective equipment, and reporting all safety concerns, hazards, and non-compliant practices. Participate in open communication and provide feedback to management regarding operations, staffing, personal development, and operational productivity. Serve as a contributing Team Member of the Soboba Band of Luiseño Indians enhancing the Casino's operations in all its business endeavors. Education / Qualifications Must be 21 years of age, or older. High School Diploma or GED equivalent preferred. Degree in Culinary Arts preferred. Three (3) plus years' experience as a Chef in a full-service restaurant. Two (2) years' experience in a supervisory role. Any combination of education, experience and training that provides the required knowledge, skills and abilities. Firm understanding and practical application of health and safety standards and laws. Knowledge of all aspects of kitchen and culinary operations. Familiar with traditional / contemporary methods of preparing and presenting local, regional, national and international styles of food. Must be able to provide evidence of eligibility to work in the United States of America. Certificates, licenses and registration Ability to obtain and maintain a valid Soboba Tribal Gaming Commission license. Required to submit to and obtain negative results on all drug and/or alcohol testing. TiPS Certification, which can be obtained through on-site courses. Ability to obtain and maintain a Food & Beverage Handlers Card from Riverside County. Soboba Casino Resort Benefits Full-time team members are eligible to participate in a variety of group health and wellness benefits upon timely submission of appropriate enrollment forms. Coverage effective dates vary by plan and additional information will be provided to you during New Hire Orientation. Benefit offerings may change from time-to-time, but presently, Soboba Casino resort offers the following: 401k Plan Basic Life Insurance (employer paid) with the option to purchase Supplemental Life Insurance Medical, Dental & Vision paid for the employee Employee Assistance Program Wellness Program (Annual Health Fair, Wellness Education, and Incentive Programs) Paid Time Off Soboba Casino Resort Team member Recognition including, but not limited to: Reward and Recognition Program (Quarterly, and Annually) Team member Incentives Salary Details Full-Time Position Salary Range $ 74,000- $93,000 is dependent on candidate's experience, education, and skill set.

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

AND RESIDENTIAL & DINING ENTERPRISES: Stanford University is one of the world's leading teaching and research universities. Founded in 1891, Stanford's mission is to create and share knowledge and to prepare students to be curious, to think critically, and to contribute to the world. With world-class scholars and seven schools located together on a single campus, Stanford offers academic excellence across the broadest array of disciplines including business, education, engineering, humanities and sciences, law, medicine, and sustainability. It also is an engine of innovation, blending theory and practice to move ideas and discoveries from labs and classrooms out into the world. Stanford strives to foster a culture of expansive inquiry, fresh thinking, searching discussion, and freedom of thought - preparing students for leadership and engaged citizenship in the world. The university is located between San Francisco and San Jose in the heart of California's Silicon Valley, on a scenic 8,180-acre campus. Residential & Dining Enterprises (R&DE), the largest auxiliary organization at Stanford University, supports the academic mission of the university by providing high-quality services to students and other members of the university community. R&DE has an annual operating budget of $400M, operates 24/7/365, and oversees a $3B asset portfolio comprising over 7 million square feet-one-third of the campus footprint. R&DE provides housing for 16,000 students and dependents, serves 8 million meals annually at 48 student dining venues and 32 culinary enterprises. In addition, R&DE provides executive services, conference operations, and guest lodging. R&DE is a talented and diverse team of 1,200+ who comprise the following divisions: Student Housing Operations & Stanford Conferences; Stanford Dining and Hospitality & Auxiliaries; Maintenance Operations and Capital Projects; and a team of R&DE strategic business partners-Finance & Administration, Information Technology, Human Resources, and Strategic Communications and Marketing. "Students (Customers) First" is R&DE's mantra and its strategic goals reflect its commitment to delivering service excellence to the campus community. R&DE's belief is "students are never an interruption in our day; they are the reason we are here." R&DE's dedication to promoting fair treatment, access to opportunities, and a positive work environment is reflected in its essential priorities and efforts for cultivating a culture of operational excellence as a foundational cornerstone. R&DE is committed to creating and sustaining inclusive excellence where all staff feel a sense of belonging and are empowered to thrive. This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role. Weekend and dinner service hours will be required. JOB PURPOSE: Oversee all culinary-related activities of food service operations and have responsibility for a campus region's systematic performance. Work in conjunction with the designated food service managers and chefs to meet revenue and expense goals. CORE DUTIES: Lead recipe and menu planning by creating theme menus and recipes that align with organizational business optimization, quality, and customer service standards. Promote health and safety standards by ensuring all operations are delivering effective and complete food safety and hygiene programs and by performing real-time assessments on program completion. Lead comprehensive business optimization by reviewing and analyzing operations' inventory practices, designating changes and monitoring implementation, systematically integrating with organizational quality, safety, storage, certifications, and waste management goals, ensuring facilities' equipment is maintained and forecasting necessary replacements, overseeing and ensuring operations are controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control, and overseeing and reviewing forecasting and strategic budgeting. Lead and model effective employee and staff relations by evaluating, leading, motivating, coaching, and providing corrective action for direct reports. MINIMUM REQUIREMENTS: Education & Experience: Accredited college program or degree, preferably specializing in a culinary program, or combination of education and relevant experience. Seven years of culinary management experience directing a large staff/multi-meal plan location/large volume cooking. Knowledge, Skills and Abilities: Ability to execute creative menu development. Ability to apply business optimization principles and techniques across the organization. Ability to champion innovative ideas and concepts by utilizing cutting edge trends and maintaining current industry standards. Strong organizational and multitasking skills. Demonstrated ability to harmoniously and professionally manage and work with co-workers and supervisors. Ability to operate computer equipment and food and beverage computer systems. Ability to operate and utilize culinary production equipment and tools. Understanding and ability to apply local, state, and federal health and sanitation laws. Reading, writing, and oral proficiency in the English language. Understanding and application of basic training techniques. Certifications and Licenses: ServSafe CA Certification. PHYSICAL REQUIREMENTS: Constantly stand, walk, chop and mix. Frequently twist/bend/stoop/squat, reach/work above shoulders, lift/carry/push/pull objects that weigh up to 10 pounds. Occasionally lift/carry/push/pull objects that weigh up to 50. Ability to see food presentation and taste all types of food (glutens, dairy, all protein, vegetables, and starches). WORKING CONDITIONS: Scheduled days and work hours may vary based on operational need. WORK STANDARDS: Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations. Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned. Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide, ******************************* The expected pay range for this position is $100,000 to $105,000 per annum. Stanford University provides pay ranges representing its good faith estimate of what the university reasonably expects to pay for a position. The pay offered to a selected candidate will be determined based on factors such as (but not limited to) the scope and responsibilities of the position, the qualifications of the selected candidate, departmental budget availability, internal equity, geographic location and external market pay for comparable jobs. Why Stanford is for You: Imagine a world without search engines or social platforms. Consider lives saved through first-ever organ transplants and research to cure illnesses. Stanford University has revolutionized the way we live and enriches the world. Supporting this mission is our diverse and dedicated 17,000 staff. We seek talent driven to impact the future of our legacy. Our culture and unique perks empower you with: Freedom to grow. We offer career development programs, tuition reimbursement, or course auditing. Join a TedTalk, film screening, or listen to a renowned author or global leader speak. A caring culture. We provide superb retirement plans, generous time-off, and family care resources. A healthier you. Climb our rock wall or choose from hundreds of health or fitness classes at our world-class exercise facilities. We also provide excellent health care benefits. Discovery and fun. Stroll through historic sculptures, trails, and museums. Enviable resources. Enjoy free commuter programs, ridesharing incentives, discounts and more. The job duties listed are typical examples of work performed by positions in this job classification and are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Specific duties and responsibilities may vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility. Employees may also perform other duties as assigned. Consistent with its obligations under the law, the university will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of his or her job. Stanford is an equal employment opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law. Additional Information * Schedule: Full-time * Job Code: 7623 * Employee Status: Regular * Grade: I * Requisition ID: 106998 * Work Arrangement : On Site

Job DescriptionBenefits: 401(k) matching Dental insurance Free uniforms Health insurance Paid time off Company parties Competitive salary Flexible schedule Do you consider yourself a master chef? Are you an expert at a multitude of cuisines? Do you consider yourself a consummate customer service professional? We are Down To Earth Cuisine Personal Chef Services, and we are looking for rock star chefs to join our growing team. This person would cover clients in carious locations throughout San Diego County. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule during business hours. Have a life outside of work! You will create personalized menus for clients, based on dietary preferences. Then shop, prepare the meals in the client's kitchen, and package up to a weeks worth of dinners for clients to enjoy at their leisure. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Requirements: Availability: Monday through Friday, 9:00 AM to 5:00 PM with occasional weekends. Culinary certification is a plus. Strong commitment to providing superior customer service. Patience and the ability to build trust with clients. Adaptability to changes within the work environment. Excellent time management skills. Respectful and professional communication skills. Knowledge of sustainability practices and willingness to follow them. 5 years' experience as a professional chef (3-4 years DOE). proficient in software tools, such as Google Workspace and customer management tools. Responsibilities Create menus for clients on a weekly basis. Shop at local markets for supplies. Prepare a week's worth of meals in the client's kitchen. Leave the kitchen spotless before heading to your next client. Consistent communication with the company and clients. Complete daily job report. Participate in regular virtual team meetings. Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.