Sous chef jobs in Gardena, CA - 626 jobs

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

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

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as an Executive Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! ESSENTIAL DUTIES: Get a glimpse of all you'll experience as an Executive Chef EMBRACE THE MENU: Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS: Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED: Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO: Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM: Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff. Develop key staff including sous chefs and lead cooks. COMMIT TO QUALITY: Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN: Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. Any critical issues? Report them to the General Manager WHO YOU ARE: You're an experienced Executive Chef with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 5+ Years of Kitchen Management / Executive Chef Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue required Extensive experience in banquet style events Experience managing and developing teams required Current ServSafe certification is required ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment center environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. #LI-FC1 Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay range for this position is $78,000 to $98,893. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

Chef de Cuisine oversees all culinary operations for bashi, shaping the restaurant's identity through an elevated blend of traditional sushi craftsmanship and forward-thinking Asian cuisine. This role drives creativity, operational excellence, and team leadership to maximize guest satisfaction, operational efficiency, and financial performance. The Chef leads all culinary team members, embodies the resort's values, and champions a culture of innovation, quality, and hospitality. Responsibilities Culinary Innovation & Menu Development Lead research & development with a strong focus on sushi, sashimi, nigiri, maki, and contemporary Asian culinary techniques. Create daily specials aligned with Bashi's modern Asian and California-inspired concepts. Develop seasonal menus that highlight fresh local and California ingredients. Design menus for special events, tastings, and unique culinary activations. Write detailed descriptions for all menus, ensuring clarity and guest appeal. Maintain accurate menu and recipe database information. Operational Excellence Oversee all Bashi kitchen operations, ensuring consistency, quality, and efficiency. Establish and implement opening and closing procedures. Set and manage par levels for all ingredients, particularly high-quality sushi-grade product. Ensure proper daily rotation of all mise en place for optimal freshness and safety. Maintain California and DH&R sanitation and HACCP compliance standards. Uphold superior cleanliness standards throughout all F&B culinary spaces. Team Leadership & Communication Provide hands-on leadership to BOH and FOH teams, including stewarding. Support, guide, and motivate team members to exceed guest satisfaction goals. Conduct and participate in daily lineups, chef meetings, staff meetings, and departmental meetings. Train and mentor staff in sushi techniques, culinary discipline, and innovative Asian cooking methods. Develop job descriptions and SOPs to ensure consistent quality and efficiency. Cultivate positive working relationships across all Terranea Resort departments. Financial & Administrative Responsibilities Manage food, labor, and operational costs to maximize net operating income. Assist with weekly scheduling based on forecasted volume. Ensure accurate ordering, receiving, and inventory control. Support continuous improvement of operational processes and cost-control strategies. Guest & Brand Engagement Act as an ambassador for Bashi and Terranea Resort within the community. Support brand presence through culinary events, media opportunities, and guest interactions. Additional Responsibilities Provide hands-on leadership across F&B venues to enhance guest satisfaction and culinary execution. Collaborate with F&B Operations to develop equipment specifications that enhance safety and production efficiency. Review and optimize operational workflow, equipment usage, and environmental compliance. Maintain brand image, company vision, and department integrity. Support training and development initiatives to help team members achieve their potential. Participate in the ongoing development of future resort culinary projects. Qualifications Strong commitment to guest service and culinary excellence. Exceptional verbal and written communication skills. Ability to implement, uphold, and continuously refine service and culinary standards. Highly organized with the ability to prioritize in a fast-paced, high-pressure environment. Able to interact professionally with all resort associates and guests. Must be able to lift up to 50 lbs occasionally and up to 20 lbs frequently. Experience, Education, & Licensure: Minimum 3 years of culinary management experience in upscale, high-volume restaurants, preferably with expertise in sushi and/or progressive Asian cuisine; California coastal cuisine experience a plus. Culinary Arts degree preferred. Must be able to read, write, speak, and understand English. Current ServeSafe, sanitation, and HACCP certifications required or obtainable. Compensation Base Pay Start Rate: $90,000 - $95,000/Yr. + Bonus We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, disability benefits, and an employee assistance program. We have paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match! #LI-KR1

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.

We believe every plate tells a story. So, we're searching for an Executive Chef with a palate for serving up truly memorable dishes. Whenever and wherever our guests choose to dine. Behind the scenes, you'll ensure quality, maintain high standards and keep the kitchen running smoothly. A little taste of your day-to-day: Every day is different, but you'll mostly be:● Making every single meal a feast for the eyes and treat for the tastebuds● Directing daily kitchen activities as well as coaching and developing a team capable of catering to more than 500 people● Encouraging and addressing guest feedback● Helping our Food and Beverage Director plan events● Working closely with the finance team to forecast, plan and budget What We need from you: ● Degree or certificate in culinary arts ● 5 years' experience as a chef ● Must speak local language(s) ● At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience What you can expect from us: $95K to $105K is the salary range for this role. This job is also eligible for bonus pay. We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401K, and many other benefits to eligible employees. We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life - including a full uniform, impressive room discounts and some of the best training in the business. Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives. IHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well - both inside and outside of work - and through our my Wellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. So, join us and you'll become part of our ever-growing global family.

Job Description Salary: $85,000-100,000 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Chartwells Higher Education is hiring an energetic and growth minded Executive Chef to lead our CATERING culinary team at CSUN! In this key leadership role, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the catering staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. This is an exciting opportunity for an entrepreneurial Culinary professional to join the world's largest food service company (Compass Group) and make a difference at California State University, Northridge. 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 Minimum of three to five 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 ServSafe certified - highly desirable Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1493421 Chartwells HE SARA C ST CLAIR [[req_classification]]

The Viv hotel in Anaheim is seeking an energetic, experienced, and hands on Executive Sous Chef to join our team! Schulte Companies is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join Schulte Companies you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Companies provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for all Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match for eligible associates Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Companies is a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES Culinary Execution & Menu Support Execute menus and culinary programs as directed by the Executive Chef, ensuring consistency, quality, flavor, and presentation. Assist with menu development, testing, and implementation, providing creative input aligned with the brand. Maintain standardized recipes, portion control, and plating Kitchen Leadership & Team Management Directly supervise sous chefs, line cooks, and kitchen staff, providing leadership, coaching, and daily direction. Assist with hiring, onboarding, training, scheduling, and performance Foster a positive, professional kitchen culture focused on teamwork, accountability, and continuous improvement. Act as the Executive Chef's representative in their Kitchen Operations & Compliance Oversee day-to-day kitchen operations to ensure cleanliness, organization, and operational Ensure compliance with all food safety, sanitation, and workplace safety Monitor kitchen equipment and coordinate maintenance needs to minimize Guest Experience Support guest-facing culinary initiatives, including special events, tastings, and chef-driven Accommodate special requests and dietary needs while maintaining quality and operational Financial & Inventory Management Assist in managing food costs, labor efficiency, inventory control, ordering, and waste Support budgeting, forecasting, and cost analysis efforts in collaboration with the Executive Ensure proper receiving, storage, and utilization of all food and kitchen EDUCATION AND EXPERIENCE Culinary degree or equivalent professional training 3-5 years of progressive culinary leadership experience in a hotel, resort, or upscale restaurant Strong background in à la carte service, team leadership, and kitchen Proven ability to manage people, costs, and execution KNOWLEDGE, SKILLS AND ABILITIES Ability to multi-task Team player Ability to exceed expectations of guests Excellent communication, organization, and leadership *The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. *Schulte Companies is an Equal Opportunity Employer.

Job DescriptionLooking for an Executive Chef. Must be able to make healthy food. Must be able to manage a kitchen team. Should have a good understanding of the food handling and proper cooking procedures. Please send your resume online.

Executive Chef for Full Scratch Kitchen Needed Pay Range: $90,000/year Our Chefs are the creative force of our growth, the heart of our strength, and the key to our success. We are not looking for good, because we thrive on greatness. Our singular driving goal is to provide the best and freshest cuisine possible. We are known for setting the industry standard with our focus on seasonal menus, state-of-the-art kitchens, and high-quality local ingredients. Our teams craft exceptional cuisine in Chefs Playgrounds with access to the most contemporary tools and technology available to the culinary world. The only thing missing is YOU! Who we are looking for: Innovators who don t follow the standard, they set it Ambitious and driven executive chefs that want to grow and evolve in a rapidly expanding Chefs that want to be rewarded for the results of their hard work Chefs that are food-focused, trend-driven, and customer savvy Results-oriented performers who drive and thrive on their own merits Forward-focused culinarians who thrive in collaborative environments Chefs who don t shy away from next-generation technology but leverage it for solutions Leaders who create flexible, contemporary work environments Driven, competitive, and focused individuals who are passionate about hospitality and creating exceptional food experiences What we offer: Medical, Dental, and Vision benefits Vacation, Personal Day, Sick Pay, Holidays Complimentary Meals Bonus Opportunities Company Paid Life Insurance Team Member Discount Program (LifeMart) 401(k) Savings Plan with Company Match Recognition Programs Student Loan Refinancing Tuition Reimbursement Pet Insurance Employee Assistance Program Emergency Financial Assistance What we request: The ability to learn, grow and evolve Experience leading a Full Scratch Kitchen as an Executive Chef, Kitchen Manager, or Executive Sous Chef Experience crafting seasonally curated and guest-focused menus The ability to manage fixed food, labor, and product costs Ability to lead a kitchen to execute flawless dishes in a timely manner Ability to develop relationships with staff, guests, and residents Passionate about service to others and creating exceptional food experiences Must pass a Criminal Background check and Health Screening tests, including physical and TB Tests For the health and safety of our team members and residents, Oakmont Management Group may require team members to vaccinate, participate in daily screening, surveillance testing, and to wear face coverings and other personal protective equipment (PPE) to prevent the spread of the COVID-19 or other communicable diseases, per regulatory guidelines. Oakmont Management Group, based in Irvine, California, is a recognized leader in the senior living industry that manages a portfolio of communities under the Oakmont Senior Living and Ivy Living brands. OMG serves thousands of seniors across communities in California, Nevada, and Hawaii. At OMG, we strive to create an atmosphere of family and community among team members, residents, and resident family members. We know that caring and meaningful relationships are the foundation of a rewarding life, and our team is hand-selected for their skills, previous experience, and passion for working with the elderly. Our practice is to incorporate joy and laughter alongside our expectations of excellence. Walk into our communities and feel our pride of ownership and commitment to service. Oakmont Management Group is an Equal Opportunity Employer.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic We will consider for employment all qualified Applicants, including those with Criminal Histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance Since 2011, Catch Hospitality Group has grown from a standalone NYC flagship into one of the most renowned restaurant groups, best known for Catch and Catch Steak. Partners Tilman Fertitta, Mark Birnbaum and Eugene Remm have propelled the group's success with a team-first mentality and relentless pursuit of the brand's 3 core principles: Great Food, Great Service, and Great Vibe. Catch Hospitality Group's thoughtful expansion continues to pioneer dynamic hospitality experiences in major markets: New York City, Los Angeles, Las Vegas, Aspen, Miami Beach, Dallas and Scottsdale. EOE Pay Range USD $95,000.00 - USD $105,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic We will consider for employment all qualified Applicants, including those with Criminal Histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance Since 2011, Catch Hospitality Group has grown from a standalone NYC flagship into one of the most renowned restaurant groups, best known for Catch and Catch Steak. Partners Tilman Fertitta, Mark Birnbaum and Eugene Remm have propelled the group's success with a team-first mentality and relentless pursuit of the brand's 3 core principles: Great Food, Great Service, and Great Vibe. Catch Hospitality Group's thoughtful expansion continues to pioneer dynamic hospitality experiences in major markets: New York City, Los Angeles, Las Vegas, Aspen, Miami Beach, Dallas and Scottsdale. EOE

The Executive Sous Chef supervises the day-to-day kitchen operations to ensure the highest quality food standards are adhered to in the absence of the Executive Chef. Core Responsibilities: Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness. Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs. Establish, direct and review performance standards in food preparation, purchasing and production to ensure effective, controlled and coordinated efforts are achieved. Manage kitchen to adhere to OSHA and Food Handling Regulations. Be a resources to staff members and lead by example using positive and professional communication, fair treatment to all staff members, and responsive to any and all concerns or feedback. Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times. Follow food handling guidelines. Ensure the opening and closing procedures for Station Cooks I, II and III are completed. Efficiently expedite food from front line during meal periods. Follow procedure on portion control - check all food for right price, code amounts, servers' name, food cost control and that the check was rung up properly. Assist in menu and recipe creation, in cooperation with Executive Chef. Other duties as assigned to ensure effective operation of the overall hotel.

The Huntley Santa Monica Beach Hotel Santa Monica, CA The Huntley Santa Monica Beach Hotel is seeking an accomplished Executive Chef to lead all culinary operations across four distinct food and beverage outlets, including a full-service restaurant, in-room dining, café operations, and a comprehensive banquets and events program. This role requires a hands-on, highly experienced culinary leader who can inspire teams, execute consistently at scale, and elevate the guest experience while maintaining strong financial and operational discipline. The ideal candidate aligns with The Huntley's mission, vision, and values and brings a collaborative mindset, strong work ethic, and commitment to team development, growth, and loyalty. Key ResponsibilitiesCulinary Leadership & Menu Development Lead all menu development, recipe creation, and execution across all meal periods and event programming Develop seasonal, market-relevant menus that balance creativity, ingredient integrity, technical excellence, and operational feasibility Ensure consistently high-quality food in both presentation and flavor across all outlets Establish, document, and enforce clear recipes, prep standards, and plating guidelines Stay informed on contemporary culinary trends and translate them into thoughtful, executable menus Kitchen Operations & Execution Oversee all back-of-house operations across restaurant, room service, café, and banquet kitchens Ensure timely, consistent service that meets quality, safety, and brand standards Maintain a calm, controlled presence during service and take decisive ownership of problem-solving Ensure full compliance with sanitation, health, and safety regulations Build scalable systems that support consistency across multiple kitchens and service models Banquets & Events Lead all culinary execution for banquets, meetings, weddings, and special events Collaborate closely with sales and events teams to design menus that are elevated, executable, and profitable Ensure banquet food quality aligns with restaurant standards while meeting volume, timing, and cost requirements Team Leadership & Development Recruit, train, schedule, manage, and mentor kitchen leadership and hourly culinary staff Develop and empower sous chefs and outlet leaders capable of operating independently to standard Build a culture of accountability, professionalism, respect, and teamwork Conduct performance evaluations and provide ongoing coaching and development Lead by example on the line, in prep, and during service when needed Financial & Administrative Oversight Own food cost, labor management, inventory, and waste control across all outlets Oversee ordering, vendor relationships, and inventory levels Participate in budgeting, forecasting, and cost-control initiatives Maintain accurate recipe costing, inventory systems, and operational documentation Hold teams accountable to performance standards related to quality, consistency, cost, and cleanliness Collaboration & Brand Alignment Partner closely with FOH leadership to ensure seamless service and guest satisfaction Work collaboratively with hotel leadership, marketing partners, and events teams Uphold and enhance The Huntley and The Penthouse brand standards across all culinary touchpoints Qualifications 5-7+ years in senior culinary leadership roles (Executive Chef or Chef de Cuisine) Proven experience overseeing multi-outlet hotel or resort culinary operations Strong fine-dining or luxury hospitality background Advanced technical cooking skills with a refined, educated palate Demonstrated expertise in food cost control, labor management, and inventory systems Familiarity with industry best practices, health regulations, and safety standards Working knowledge of restaurant management systems, POS platforms, and basic computer software Culinary degree or formal training preferred but not required Schedule & Work Environment Flexible scheduling across morning, day, evening, weekend, and event shifts Extended shifts as required to support operations and special events Fast-paced, service-driven luxury hospitality environment

A Boutique Talent Agency For The Food And Beverage Service Industry, Hotels, Resorts, Country Clubs, Restaurants and Corporate Hospitality Groups. Need Front Of House And Back Of House Staffing? Let Us Take It Off Your Plate.™ Job Description I'm looking for an experienced Exec Sous Chef who has the proven ability to be a strong team leader, understands the financial elements of the business & is a true team player. Ideal candaites must have grand openings experience & have an extensive high-volume restaurant background. Have what it takes? Let's find out. Qualifications · Must have a strong passion for culinary excellence & must take pride in working with quality ingredients. · Must have an in-depth knowledge of Italian cuisine, scartch cooking & fine-dining/gourmet cuisine. · Must be energetic, entrepreneurial, but have the ability to stick to corporate procedures. · Must have full service & high-volume restaurant experience. · Must be self-motivated & exhibit an aptitude for leading, coaching & driving excellence. · Responsible for coaching & motivating kitchen staff to develop their skills in delegation & goal setting of more complex tasks. · Must be extremely knowledgeable of overall & specific product costs. · Assume ultimate responsibility for kitchen maintenance, inventory & ordering of small wares, food & equipment. · Maintain systems & organization for specials & core menu recipe documentation, costing of individual menu items, vendor statements & accuracy of our accounts & invoice logs. Additional Information Benefits: • Competitive compensation • Benefits • Paid time off • Dining discount • Generous bonus potential • Discount on Apple products • Education programs. • Company socials & rewards • Bonus program • Phone coverage • Professional career development & growth opportunities

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law.

Job DescriptionBenefits: 401(k) matching Company parties Dental insurance Free uniforms Health insurance Opportunity for advancement Paid time off Training & development Vision insurance 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 chefs to join our growing team. 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: Part-Time Availability: one-two weekdays, with occasional weekends Culinary training or certification is a must. 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. 10 hours per week to start and build up from there. 5 years' experience as a professional chef (3-4 years DOE). Good at learning new software applications (like Parsley software). 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.

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.

Schulte Companies is seeking an energetic, experienced, and hands on Executive Sous Chef to join our team at the Hoxton Downtown LA! This person will assist in overseeing all open outlets on site as well as events. Schulte Companies is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join Schulte Companies you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! Schulte Companies provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: Work Today, Get Paid today, with Daily Pay! Free Telemedicine and Virtual Mental Health care access for all Associates starting day one! Multiple Health Insurance and Life Insurance options 401k Plan + Company Match for eligible associates Paid Time Off Holiday Pay Pet Insurance Employee Assistance Program Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Companies is a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. JOB DUTIES AND RESPONSIBILITIES Cleanliness and sanitation in the kitchen and adjacent areas Creative menu planning to adjust to guest needs Overseeing food preparation Checking quality of food deliveries Ordering all food and cleaning supplies and maintaining proper supply levels Maintaining costs within budget levels Manage labor costs, schedules and productivity Hiring, coaching and disciplining direct reports Interacting positively and professionally with guests to resolve issues Acting as Manager on duty as required Perform various other duties as assigned to meet business objectives EDUCATION AND EXPERIENCE Bachelor's degree preferred Minimum of two (2) years of experience in a culinary leadership role Food safety certification preferred KNOWLEDGE, SKILLS AND ABILITIES Ability to multi-task Team player Ability to exceed expectations of guests *The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. *Schulte Companies is an Equal Opportunity Employer.

Job DescriptionBenefits: Company parties Flexible schedule Free uniforms Health insurance Opportunity for advancement Paid time off Training & development We are Down To Earth Cuisine Personal Chef Services, and we are looking for a rock star Chef to work with us on a part-time basis taking on several families. This position can grow into full-time as you show us you can "crush it"! Our families are located in places such as San Clemente, Laguna Area, San Juan Capistrano, Coto De Caza, Mission Viejo etc. What you bring to the table, you have a love of all cuisines, a servants heart, and a penchant for great customer service. Your strong creative spark drives you and you dont go a day without exploring a new ingredient, cooking technique or cuisine to keep that drive strong. Your love of serving the public pushes you to provide exceptional service. You are an organization maven, a killer time manager and a stellar communicator. In addition, you have menu writing experience, an exceptional palate, and easily adapt in an ever-changing environment. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule, creating personalized menus for our clients based on dietary preferences. Then they shop, cook and package up to a weeks worth of meals for our clients to enjoy throughout the week. This role offers an opportunity to showcase your culinary expertise. 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. Once you are working 20+ hours a week, we offer healthcare benefits. Requirements: 5 years' experience as a professional chef (would consider 3-4 yrs. DOE). Available 8-20 hours per week (can increase based on performance). Culinary training or certification is a plus. Must be a US Citizen or permanent resident. Responsibilities Create menus for our clients on a weekly basis. Shop at local markets for supplies. Prepare a week's worth of meals in our client's kitchen. Leave the kitchen spotless before heading to your next client Complete daily client report using our software tools. Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.