Sous Chef Jobs in Gardena, CA

RH is seeking a Sous Chef to join our team in providing world-class guest experiences while taking great care of our equipment and facilities. Your Responsibilities Live Our Vision, Values and Beliefs every day Assume the role and responsibilities of the Executive Chef when not present Constantly monitor hospitality areas to ensure they are kept clean, safe and code compliant Support strategic research and development initiatives Recruit the right talent for our ever-changing business and conduct pre-employment interviews Lead, train, and conduct in-the-moment coaching to professionally develop Kitchen associates Contribute to daily confidential Leader Notes log with record of associate, training, service, and food issues dealt with during shift Embrace an ever-changing business, and deliver top results no matter the obstacle Our Requirements 2+ years of relevant experience in Hospitality industry Maintain proper food certifications specific to State Laws Advanced knife skills Ability to work independently and with all levels of leadership in a fast paced environment Strong organizational skills and attention to detail Team player with enthusiastic outlook and creative mind Strong decision-making abilities Our Physical Requirements Must be able to lift up to 50 pounds Must be able to work standing and walking for extended periods of time About Us RH is an equal opportunity employer and does not discriminate against any applicant on the basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance. At RH, we are committed to promoting pay equity. Rate of pay is determined based on each individual's experience, qualifications, and the geographic location of the role.

A'SMORE, a luxury plant-based macaron brand, is seeking a passionate and highly skilled Lead Pastry Chef to join our growing team in Los Angeles. If you have a passion for creating exquisite vegan desserts and thrive in a fast-paced environment, we encourage you to apply! Responsibilities: Expertly execute all stages of macaron production, from mixing and baking to filling and finishing. Prepare high-quality plant-based ganaches, glazes, and fillings. Maintain rigorous quality control standards. Plan and manage daily production schedules. Oversee workflow and ensure efficient production processes. Manage inventory and ordering of raw materials. Provide guidance and training to assistant pastry chefs. Qualifications: Proven experience as a Pastry Chef with a strong emphasis on macaron production. Demonstrated technical expertise in pastry techniques. Experience with inventory management and ordering procedures. Strong understanding of production scheduling. Meticulous attention to detail and a commitment to quality. Excellent communication, collaboration, and leadership skills. Ability to work independently. Passion for vegan baking. Benefits: Competitive salary. Opportunity to play a key role in a rapidly growing company. Be part of an innovative and passionate team. Make a positive impact in the vegan food industry.

Hospitality Confidential is pleased to present an exciting Executive Chef opportunity with a brewery designed to create a welcoming, adventurous atmosphere. The focus is on cultivating a space where guests enjoy exceptional food and drinks and where employees are excited to be part of the team. Guests can enjoy a strong sense of community, with events such as live music, trivia nights, and exclusive beer releases. It's a place where quality beverages and cherished memories come together, reminiscent of sharing a campfire with friends. Our client believes it is the responsibility of a business to possess a culture that empowers its staff, is dedicated to their personal and professional growth, and lifts the community in which it resides. They value excellence, transparency, sustainability, and connection. They are looking for staff that share these values and are excited to launch and grow our organization alongside them. KEY RESPONSIBILITIES Open and consistent communication with the Director of Operations and Ownership regarding all concepts, personnel, and program development. Integrate and collaboratively respond to financial reporting to ensure financially sustainable operations. In partnership with Ownership & Director of Operations, design new recipes, plan menus, and select plate presentation. Oversee menu development. Oversee quality control of all food production and execution. Ensure all health department standards are upheld by enforcing high sanitation standards and local, state, and federal legal compliance. Availability and ability to work all line stations when needed. Daily maintenance of BOH Systems and continually follow and tweak all BOH systems from Walkthrough, Temp Logs, Line Checks, Prep Lists, Order Guides, etc. Implement and maintain hygiene policies and examine equipment for cleanliness. Oversee ordering of all products based on par systems and inventory management to ensure sustainable food costs to meet established financial targets. Develop standardized schedules and staffing pars for the culinary team, ensuring compliance with financial objectives. Develop and launch skills assessment templates/tools for initial and continued analysis of culinary teams. Coach and mentor junior culinary management to train and develop their teams effectively and consistently. Lead through example, demonstrating personal care, self-motivation, and dedication to excellence. Work with BOH leaders and HR/Recruitment to proactively communicate staffing needs and gaps as well as opportunities to develop current team members through our career development path. Respond rapidly to highly complex challenges where solutions may not be obvious. Provide model leadership and work ethic by demonstrating objectivity, neutrality, and calmness under pressure. Maintain excellent relationships with vendors, always communicating in a manner of respect. Provide orientation and training to new employees clearly defining company policies, expectations and tools needed to excel in their assigned positions.Assist with promotional and marketing strategies as needed. Execute other duties and assist other departments/positions as needed. Understand and adhere to the company's policy & procedures as defined in the employee policy handbook. SUMMARY OF QUALIFICATIONS Minimum of 5+ years of experience managing a high-volume scratch, chef-driven, kitchen. Offsite catering and private event culinary experience is a plus. Ability to lift 50lbs. and stand for extended periods of time (8+ hours, excluding breaks). Ability to speak, read, and write English at an advanced level; Spanish language aptitude is a plus. Ability to work independently and multi-task. Possess excellent time management skills. Experience working in a beer-centric restaurant is a plus. Ability to perform basic math (addition, subtraction, multiplication, and division) without the use of a calculator. Possess a proficiency with Microsoft Word or Google Docs and Microsoft Excel or Google Sheets. Ability to manage multiple demands and meet deadlines in a detailed and organized manner. Ability to effectively communicate through excellent interpersonal skills and expressed in a clear and kind manner. Ability to manage communications and working relationships between all departments within the restaurant and beyond. Possess high-integrity and open-mindedness. Possess a highly level of self-motivation with an inquiring mind and passion for excellence. Ability to work a flexible schedule as determined by business needs. SCHEDULE Full time, weeknight and weekend availability required. REPORTING The Executive Chef will report to the Director of Operations, or anyone as appointed by ownership. SALARY AND BENEFITS $85,000-$95,000 base salary 50% Medical Insurance coverage for Self + Spouse Cell phone allowance, Competitive Dining Allowance, and Education Reimbursement Discount on food, beverage, and merchandise 2 weeks of PTO The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor are they intended to be an all-inclusive list of the skills and abilities required to do the job. Ownership may, at its discretion, assign or reassign duties and responsibilities to this job at any time. The duties and responsibilities in this job description may be subject to change at any time due to reasonable accommodation or other reasons. Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Join the iconic Santa Monica Proper Hotel, where historic charm meets contemporary luxury in the heart of Santa Monica. As a seamless merger of historic retrofit and new construction, our 267-room boutique hotel showcases stunning interior design by international style icon Kelly Wearstler, tantalizing dining options by local culinary stars, and a show-stopping rooftop lounge and swimming pool. With 24,000 square feet of sophisticated meeting and event space, we create unforgettable experiences for our guests. We are currently seeking a passionate hospitality professional to join our award-winning team as a Banquet Chef. This role combines culinary expertise with leadership skills to deliver exceptional dining experiences for weddings, corporate events, and social gatherings. If you have a dedication to excellence, we'd love to meet you. Key Responsibilities Direct and execute all banquet food preparation and presentation for events ranging from intimate gatherings to large-scale functions of 300+ guests Create innovative and seasonally-inspired menus that align with our luxury standards Manage kitchen staff scheduling, training, and performance Ensure compliance with food safety regulations and maintain highest standards of kitchen sanitation Collaborate with the Events team to customize menus and accommodate special dietary requirements Control food costs, inventory, and waste management Oversee proper equipment maintenance and kitchen operations Participate in menu tastings with potential clients Coordinate with other hotel departments to ensure seamless event execution Required Qualifications 5+ years of culinary experience in luxury hotels or high-volume catering operations Proven experience as a Banquet Chef or similar role Culinary degree from an accredited institution Strong knowledge of current food trends, international cuisines, and dietary restrictions ServSafe certification Excellence in classic and contemporary cooking techniques Strong leadership and team management abilities Ability to work flexible hours including evenings, weekends, and holidays Physical stamina to work in a fast-paced environment Excellent organizational and time management skills What We Offer Competitive salary based on experience Comprehensive health benefits Paid vacation and sick leave Professional development opportunities Employee dining program Hotel stay discounts 401(k) with company match Career growth opportunities within our organization Company Overview Proper Hospitality is made up of a diverse group of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: There is a right way to do things and anything less just isn't proper. We are seeking out the best of the best from inside and outside of the industry to work alongside us as we grow a new kind of lifestyle Hospitality Company inspired by a centuries-old tradition. The work is challenging and fast-paced but rewarding above all. We provide equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. Proper Hospitality will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.

About Castaway Burbank: Nestled in the hills overlooking Los Angeles, Castaway Burbank offers a breathtaking dining experience with unparalleled views, a world-class menu, and a vibrant atmosphere. Known for its innovative culinary creations and ability to execute exceptional large-scale events, Castaway is the destination for upscale dining, exclusive events, and exceptional hospitality. We are seeking a dedicated Executive Chef to lead our culinary team and elevate our offerings to new heights. If you excel in high-volume environments, have extensive banquet experience, and are an inspiring leader, we want to meet you! Competitive Benefits: Industry-leading compensation plus bonus program Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Paid vacation starting at 2 weeks per year Paid/Floating holidays for 5 major holidays 24 hours paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions What You'll Do: Culinary Leadership: Develop and execute an innovative and seasonal menu that aligns with Castaway's reputation for excellence, catering to both à la carte dining and large-scale events. High-Volume Expertise: Ensure seamless execution during peak service hours in a fast-paced, high-volume kitchen environment. Special Events Excellence: Oversee the design and preparation of menus for weddings, corporate events, and other special occasions, maintaining exceptional quality and attention to detail. Team Management: Recruit, train, and mentor a high-performing kitchen team, fostering a culture of collaboration, creativity, and efficiency. Operational Excellence: Manage all kitchen operations, ensuring the highest standards of food quality, safety, and cleanliness. Budget & Cost Control: Monitor food costs, labor budgets, and inventory to maximize profitability while maintaining premium standards. Guest Experience: Collaborate with the front-of-house and events teams to deliver memorable dining and banquet experiences that exceed guest expectations. What You'll Bring: Proven extensive experience as an Executive Chef or above in a high-volume, upscale restaurant or hospitality environment. Experience as a Chef managing BOH operations at a venue brining in a minimum of 15MM in F&B revenue is highly preferred. Extensive banquet and catering experience, with a demonstrated ability to design and execute menus for large-scale events. A culinary degree or equivalent professional experience. Expertise in menu development, food trends, and presentation techniques. Strong leadership, communication, and organizational skills. Financial acumen with the ability to manage budgets, control costs, and analyze performance metrics. Passion for sustainability, seasonal ingredients, and innovative culinary techniques. The ability to thrive under pressure and adapt to a dynamic, fast-paced environment. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

You have passion for what you do. You like working as a team and be part of a family. It's not work when you love what you do. Come join us as an Executive Chef and see where your career will take you!!! Key Purpose The Executive Chef is responsible for all back of the house elements and supports all cafes on campus at the ISS Guckenheimer operated facility to ensure client and guest satisfaction. The Executive Chef will ensure ISS Guckenheimer best practices are being followed in order to uphold our high-quality standards. This position will assist the General Manager in achieving financial success of the company through the implementation of all culinary best practices, guidelines, policies, and SOPs dictated by ISS Guckenheimer. The general responsibilities of the position are listed below, but ISS Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements. Success Criteria Monitor and ensure: Kitchen organization and cleanliness provides a safe environment for all employees and guest Workplace Safety guidelines, policies, and SOPs are followed daily Food Safety guidelines, policies, and SOPs are followed daily Menu guidelines, policies, and SOPs are followed daily Products are labeled accurately according to the labeling SOP All HACCP guidelines, policies, and SOPs are followed daily All internal audit guidelines, policies, and SOPs are followed daily Maintain a consistent passing score on your internal audit each quarter Ensure immediate corrective actions are given, and documented when workplace safety and sanitation guidelines, policies, and procedures are not being followed Procurement Integrity Index scores are complaint with our Key Performance Indicators Ideal Candidate Experience Passion for customer service Positive attitude Dependable Ability to communicate effectively ServSafe certified or ability to become ServSafe certified Graduate of an accredited Culinary institution preferred Experience in operating a successful restaurant or corporate dining facility Key Accountabilities Utilize NetMenu to create seasonal, regionally inspired, plant forward recipes and menus with a minimum of 2 weeks available in the system at all times. Communicate the budget and support each Cafe lead in maintaining All Menu offerings follow cafe specific, client approved programming as well as core program standards Ensuring all menus and recipes are accurately and efficiently prepared, cooked, and portioned for various meal periods to include but not limited to, breakfast, lunch, dinner, and special/catered events. Maintain accurate production records both pre and post service Accurately prepare recipes using cooking techniques as outlined by ISS Guckenheimer Ensure the highest quality of food is served Utilize NetMenu Order Worksheets to purchase the appropriate amount of ingredients for preparation Always provide the highest quality of service in accordance with ISS/Guckenheimer standards Ensure employees have appropriate equipment, inventory, and resources to perform their jobs duties and meet goals in a timely manner Notify management when there are any ingredient discrepancies/availability, food/equipment safety, or any other situation that requires management attention Ensure that all required NetMenu applications are maintained and accurately functioning, to provide historical data to the broader leadership team Attend and participate in culinary leadership team meeting to provide feedback and to communicate areas of support needed as well as victories All company guidelines, SOPs, and policies are followed daily and initiatives are properly communicated and followed by employees All ISS/GEI procurement purchasing guidelines, policies, and SOPs are followed daily Procurement Integrity Index scores are complaint with our Key Performance Indicators Ensure Inventory is taken and documented monthly Inspect that all products in BOH are labeled properly according to the Labeling SOP Is the final decision maker for all new back of house team members Lead in all aspects of culinary training and validation as directed by Food Excellence/L&D Responsible for training and development of BOH employees in NetMenu, all operational standards, food safety, and workplace safety Support GM with all team members Personal Development Plans, Mid-Year and End of Year Reviews Ensure proper documentation and corrective actions is taken when necessary Align with General Manger on all financial initiatives and targets through maintaining budget in - food, labor, and operating costs Support GM in keeping accurate financial records in - food, labor, operating costs to provide historical data in variance calls Support GM in consistently meeting financial goals and expectations set by the Area Manager Responsible for all catered events this includes but not limited to, ensuring all operational standards and Catering guidelines are followed, coordinate service with Catering Dept, delivery and display set up of all events in a timely manner, NetMenu recipe based high quality food, workplace safety, food safety, and following our contracted event costing requirements May perform other duties and responsibilities as needed Physical Demands & Work Environment Work up to 8 hours a day on your feet, excluding breaks Must be able to lift a minimum of 25 lbs. Come to work properly dressed according to the dress code Employee must be able to work under pressure and time deadlines during peak periods As a global organization ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and positively influence the market wherever we operate.

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while 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. Supervises 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). 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 Leading Kitchen Operations for Property • Leads kitchen management team. • 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. The salary range for this position is $117,000 to $151,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law.

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.

Pay Range - $105,000Job DescriptionASM Global, the leader in privately managed public assembly facilities has an excellent and immediate opening for a Executive Sous Chef at the Long Beach Convention Center. The Sous Chef is responsible for supervising and coordinating all activities of hot kitchen including scheduling of employees. ESSENTIAL DUTIES AND RESPONSIBILITIES Work with Executive chef on special menus. Conduct on-site menu tasting Estimates food consumption, oversee all purchasing and supplies needed for the operation of the kitchen. Insure that F.I.F.O. is incorporated into all facets of the operation. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Familiarizes newly hired Cooks with practices of kitchen and oversee training Establishes and enforces nutrition and sanitation standards for food and beverage. SUPERVISORY RESPONSIBILITIES Is responsible for the overall direction, coordination of daily operations in the Kitchen Department 1-50 employees. Participates in all COD Lines and oversees contracted banquets. In force the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and discipline employees; addressing complaints and resolving problems. QUALIFICATIONS 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. EDUCATION AND EXPERIENCE One-year certificate from college or technical school and four years related experience and/or training; or equivalent combination of education and experience. SKILLS AND ABILITIES Excellent organizational and planning skills Strong customer service orientation Excellent communication and interpersonal skills COMPUTER SKILLS To perform this job successfully, an individual should have knowledge of Spreadsheet software and Word Processing software. OTHER QUALIFICATIONS This position will work with limited supervision and will require the ability to interact with all levels of staff including management. Requires ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours. Current certification in food handling and safety sanitation (Serv-Safe or similar) is required. 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. While performing the duties of this job, the employee is regularly required to stand and walk. The employee must regularly lift and/or move up to 25 pounds. TO APPLY: ASM Global, the leader in privately managed public assembly facilities has an excellent and immediate opening for a Sous Chef at the Long Beach Convention Center. The Sous Chef is responsible for supervising and coordinating all activities of hot kitchen including scheduling of employees. SMG is an Equal Opportunity employer, and encourages woman, minorities, individuals with disabilities, and protected veterans to apply. VEVRRA Federal Contractor.

Pay Range - $105,000Job DescriptionASM Global, the leader in privately managed public assembly facilities has an excellent and immediate opening for a Executive Sous Chef at the Long Beach Convention Center. The Sous Chef is responsible for supervising and coordinating all activities of hot kitchen including scheduling of employees. ESSENTIAL DUTIES AND RESPONSIBILITIES Work with Executive chef on special menus. Conduct on-site menu tasting Estimates food consumption, oversee all purchasing and supplies needed for the operation of the kitchen. Insure that F.I.F.O. is incorporated into all facets of the operation. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Familiarizes newly hired Cooks with practices of kitchen and oversee training Establishes and enforces nutrition and sanitation standards for food and beverage. SUPERVISORY RESPONSIBILITIES Is responsible for the overall direction, coordination of daily operations in the Kitchen Department 1-50 employees. Participates in all COD Lines and oversees contracted banquets. In force the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and discipline employees; addressing complaints and resolving problems. QUALIFICATIONS 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. EDUCATION AND EXPERIENCE One-year certificate from college or technical school and four years related experience and/or training; or equivalent combination of education and experience. SKILLS AND ABILITIES Excellent organizational and planning skills Strong customer service orientation Excellent communication and interpersonal skills COMPUTER SKILLS To perform this job successfully, an individual should have knowledge of Spreadsheet software and Word Processing software. OTHER QUALIFICATIONS This position will work with limited supervision and will require the ability to interact with all levels of staff including management. Requires ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours. Current certification in food handling and safety sanitation (Serv-Safe or similar) is required. 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. While performing the duties of this job, the employee is regularly required to stand and walk. The employee must regularly lift and/or move up to 25 pounds. TO APPLY: ASM Global, the leader in privately managed public assembly facilities has an excellent and immediate opening for a Sous Chef at the Long Beach Convention Center. The Sous Chef is responsible for supervising and coordinating all activities of hot kitchen including scheduling of employees. SMG is an Equal Opportunity employer, and encourages woman, minorities, individuals with disabilities, and protected veterans to apply. VEVRRA Federal Contractor.

Executive Chef for Full Scratch Kitchen Needed Pay Range: $85K - $90K/yr. 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.

Returning UsersLog Back In As an Executive Chef at Sodexo in Corporate Services you'll be at the forefront of culinary excellence, curating upscale hospitality experiences that delight our discerning clientele. Your responsibilities include overseeing kitchen operations, managing a team of talented cooks, and consistently delivering premium culinary offerings that elevate our brand. Sodexo provides our corporate service partners with a diverse range of food services and integrated facilities management possibilities. From restaurants to delivery options, to streamlined operations and cutting-edge technology, Sodexo creates a safe, vibrant, and eco-friendly workplace. What You'll Do * Ensure all food always looks and tastes great and is visually appetizing when served * Be strong all-round culinary ability and strong craft skills in all areas of professional cookery, including main courses; salads; sauce work; and pastry and baking * Have a strong knowledge of food and able to cook using multiple styles of cuisine Recognizing and reacting to contemporary trends * Constantly looking for new recipes and new ideas and initiatives that will improve both the quality of food and service as a whole * Play a key role and enthusiastically mentor's culinary personnel What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * Culinary Leadership: Spearhead premium culinary initiatives, ensuring the highest quality in all culinary offerings * Menu Development: Craft innovative and enticing menus, considering dietary preferences and trends * Team Collaboration: Collaborate with culinary and service teams to maintain a seamless and exceptional hospitality experience Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

At MBK Senior Living, we're committed to putting people first - our residents and team members. Exceeding expectations and enriching lives drives our day-to-day. And it's all powered by Yoi Shigoto, a Japanese concept that translates to "good, quality work." It's more than a mantra. It's part of our company-wide commitment to build trust, set high standards, and develop potential in ourselves and others! Whether you're looking for a flexible, part-time job or the pathway to a lasting career, you'll find it here at MBK Senior Living-and a whole lot more! When you join the MBK Senior Living team, you'll enjoy: -Impacting lives and building lasting relationships -Executing exceptional signature programs in dining, fitness, wellness, and care -A supportive community team that encourages personal and professional growth and celebrates your success -A fun-filled, energetic environment that's centered in hospitality and high-quality service -Competitive salaries -Professional development, training, and personal coaching through our Mentor, Buddy, and Executive Director in Training Programs -Education loan assistance & scholarships -Financial and legal services -Team Member discounts -Health and Wellness resources Full-time benefits include: -Rich benefits package including Medical, Dental, Vision and 401k matching up to 4% -Childcare and eldercare assistance -Flexible spending accounts If you're looking for a place where you can make an impact, find purpose and joy, and receive the training, tools, and support to reach your career goals - look no further, apply today! Job Description Job Summary: The Executive Chef runs the overall dining program from selecting quality culinary team members, managing budgets, implementing seasonal menus, and placing orders with our vendors. The Executive Chef is the key force driving the dining department providing quality service to our residents with healthy meals and exceptional hospitality. The Executive Chef is responsible to ensure that MBK's Signature dining program is followed through at the community and is providing the best dining experience for our residents at all times. Essential Job Duties: - Works with the Executive Director to plan and oversee the activities of the community dining services and initiate action plans where necessary. - Coordinate menus for activity and marketing functions by consulting with relevant departments. - Control food cost and food waste while maintaining high quality food to the satisfaction of the residents. - Flexibility to work weekend, evening work required, if needed to ensure shift coverage and for quality checks - Take food inventory at least once per month or as instructed and ensure Inventory Control (where relevant) - Manage and control monthly spend downs to match with the allocated budget. - Make daily inspections of workstations and practices to ensure that sanitation guidelines are being followed. - Personally, talk to the residents at their tables (table touches) during each meal while on duty.(other times delegated personnel should be doing table touches) - Maintain records (applicable) and communicate to the team when there is a change in a resident's diet requirements - Order raw food and supplies within budgetary guidelines maintaining quality, consistency and variety. - Assisting in preparation of meals, covering cooks/chefs days off/vacation. - Prepare shift scheduling for kitchen and front of house staffs - Assist in menu planning to assure residents nutritional needs and satisfaction. - Preparing and monitoring cleaning schedule in the kitchen to assure that the department meets MBK standards. - Maintain accurate records of coaching and disciplinary actions. - Participate as instructed in the sales process of potential residents. - Any other duties as assigned by the Executive Director of the community they work. - Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. - Adjusts recipes to appropriate yield. - Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards. - Observes staffs engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as recommended. - Cooks, carves meats, and prepares dishes. - Orders food and chemical supplies for the kitchen; receives and validates all food deliveries against order form. - Conducts regular Quality Assurance Audits(frequency as set by the dining services manual) - Oversee and practice safe and sanitary food handling and loss prevention procedures. - Selects, schedules, and conducts orientation and in-service educational programs for kitchen and front of house personnel. - Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget. - Adhere to and carry out all MBK policies and procedures. - Adhere to Rights and responsibilities of the residents at the communities. - Report any incidents/accidents to the supervisor immediately - Establish and maintain constructive working relationships with coworkers, residents, families and visitors. - Maintain confidentiality of verbal and written information pertaining to residents, facility operations and personnel. - Promote teamwork in providing services to residents. Knowledge and Skills: - Knowledge of how to manage a budget and complete a par inventory, and ordering procedures. - Strong supervisory, leadership, management and coaching skills - Ability to deal effectively with employees and residents during conflicts or stressful situations - Ability to understand and administer all policies and procedures - Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet. - Background clearances (as required by government regulations) is mandatory. - Must be able to explain and communicate information to a wide audience and at different levels of understanding, both in writing and verbally - Must be able to make independent decisions when circumstances warrant, and to remain calm during stressful or emergency situations - Must be able to deal tactfully and professionally at all times with personnel, residents, family members, and guests Requirements: - High School diploma or GED preferred (Culinary or Hospitality degree preferred). - Minimum 5 years of management experience in a food service environment (commercial cooking), preferably in a senior living environment. - Must be able to read, write, speak and understand English - ServSafe Food Safety Manager Certified or be willing to complete the Course within 60 days of joining - Have interest and enjoy working with the seniors. - Ability to handle multiple priorities and work in a fast paced environment. - Proficient organizational skills and ability to meet deadlines. Physical Demands: - Heated/Air-conditioned, well-lit facility with minimal barriers - Weekend work expected (as required) - Hands on cooking is a requirement as part of this job (this is not an office job) - Must be able to push, pull, squat, bend, reach and stretch without distress - Must be able to tolerate extended periods of walking and standing, - Bending or kneeling to perform cleaning tasks in the kitchen and dining room areas - Able to perform the physical requirements of the job - Must be mobile and able to move intermittently throughout the work day and throughout the community - Ability to lift/carry up to 50lbs., push and pull carts as necessary - May need to assist in the moving of residents in emergency situations Pay: $75k - $80k/annually Inspiring people, creating experiences, and supporting goals are just a few ways MBK Senior Living creates a positive work environment. It's how we support our team members, serve our residents, and achieve our pursuit - to be the senior living provider of choice in each market we serve. MBK Senior Living has pursued this goal for more than 30 years. Currently, the company owns and operates 35 Independent Living, Assisted Living, and Memory Care services in senior living communities throughout the Western United States. We're proud to have been ranked among the Top 50 "Best Workplaces in Aging Services" by Fortune magazine and certified as a “Great Place to Work” by the Great Place to Work Institute since 2017. HIPAA Disclosure: All Team Members prior to commencing employment and once employed must not be considered an “Excluded Party” as defined by the Medicare and state Medicaid Programs as well as other federal and state government contract programs. If as an associate you learn you are an Excluded Party, you must present your Excluded Party notice letter to your supervisor immediately. An Excluded Party is a person that the federal or state government found not eligible to provide care and services in a Community that receives Medicare or Medicaid funding. In addition, at all times, during your employment, all associates must be in compliance with certain laws and regulations that affect the company, including but not limited to Resident Rights, HIPAA, State licensing regulations, and those laws relating you an associates' professional license. MBK is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, disability, age, sexual orientation, gender identity, national origin, veteran status, genetic information, or other protected reason. Our company is committed to providing access, equal opportunity and reasonable accommodation for qualifying individuals in employment, its services, programs, and activities. To request reasonable accommodation, contact *************************. Regulatory Disclosures for Senior Living Communities with Medicaid Residents: An “Excluded Party” is a person that the federal or state government found not eligible to provide care and services in a facility that receives Medicare or Medicaid funding. If employed at one of our senior living communities that receives Medicare or Medicaid funding, team members must not be considered an “Excluded Party” as defined by the U.S. Department of Health and Human Services, any state Medicaid Programs, and any additional federal and state government contract programs. If, as a team member, you learn that you are an Excluded Party at any time, you must present your Excluded Party notice letter to your supervisor immediately. Other Regulatory Requirements: If employed at one of our senior living communities, team members must continually comply with certain laws and regulations that impact the company, including, but not limited to, as applicable, state licensing regulations, the Health Insurance Portability and Accountability Act of 1996 (HIPAA), Resident Rights as defined by the U.S. Department of Health and Human Services, and any other federal or state laws relating to team members' professional licenses. HIPAA Disclosure: All Team Members prior to commencing employment and once employed must not be considered an “Excluded Party” as defined by the Medicare and state Medicaid Programs as well as other federal and state government contract programs. If as an associate you learn you are an Excluded Party, you must present your Excluded Party notice letter to your supervisor immediately. An Excluded Party is a person that the federal or state government found not eligible to provide care and services in a Community that receives Medicare or Medicaid funding. In addition, at all times, during your employment, all associates must be in compliance with certain laws and regulations that affect the company, including but not limited to Resident Rights, HIPAA, State licensing regulations, and those laws relating you an associates' professional license.

Chef de Cuisine Job Description Template We are looking for an admirable Chef de Cuisine to lead and inspire our kitchen staff in the creation of culinary masterpieces. The Chef de Cuisine will be responsible for designing the menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed. To ensure success, you should have excellent leadership skills with experience managing a team of kitchen staff in a high-pressure environment. Top candidates are creative individuals with a passion for great food and excellent service. Chef de Cuisine Responsibilities: Ensuring that all food meets the highest quality standards and is served on time. Planning the menu and designing the plating presentation for each dish. Coordinating kitchen staff, and assisting them as required. Hiring and training staff to prepare and cook all the menu items. Stocktaking ingredients and equipment, and placing orders as needed. Enforcing best practices for safety and sanitation in the kitchen. Creating new recipes to regularly update the menu. Keeping track of new trends in the industry. Incorporating feedback from restaurant staff and patrons to make improvements or resolve issues. Chef de Cuisine Requirements: Qualification from a culinary school. 5+ years of experience in a similar position. In-depth knowledge of food principles and best practices. Passion for creating incredible food that delights and attracts customers. Excellent communication skills and leadership qualities. Ability to thrive in a high-pressure environment. Creative, innovative thinking. Exceptional standards for cleanliness, health, and safety. Experience managing inventories and stocktaking. Available to work on-call, shifts, after hours, over weekends, and on holidays.

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

The Sous Chef assists the Executive Chef and Executive Sous Chef in the daily activities of the Central Kitchen, including hands on safety/sani needs, production and presentation of goods for the park, they assist with par levels, and quality product. The Sous Chef oversees the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef. They assist with partial inventory counts and some purchasing of supplies, and cost control. Salary Details: $66,560 - $72,500/yr. based on prior experience Responsibilities: Oversees most daily operation of the Central Kitchen and packaging room production under the direction of the Executive Chefs. Creates production lists based on need and delegates according to other members of the culinary team. Ensures all requisitions are completed in time for delivery to the park, Hotel, Marketplace, and Catering events. Alerts Executive Chefs and/or other management of any concerns of product shortages, staffing or safety and sanitation. Works front line as needed as dictated by business needs. Maintains and exhibits a solid knowledge and understanding of all goods and can skillfully apply culinary and cooking techniques consistently. Ensures that product quality, freshness and presentation meet company standards through daily inspection before being sent out for delivery. Standardizes production recipes to ensure consistent quality. Identifies new techniques and presentations. Contributes to the creation of new and exciting festival products for the Park's themed events throughout the year. Ensures that appropriate Maintenance and Safety Standards are followed, and that kitchen team strictly adheres to state and federal regulations when it comes to food storage, handling and preparation and other safety and sanitation codes involving culinary utensils, kitchen equipment and overall cleanliness. Maintains Culinary Excellence Standards. Trains, motivates, and manages kitchen personnel and supervises culinary activities as assigned. Maintains a safe, hazard free bakery operation, ensuring that accidents are immediately reported, and accident reports completed, working directly with First Aid and Security as appropriate. Assists with Monitoring recipes and coordinates with other departments such as Purchasing and Warehouse to maintain essential ingredients and supplies necessary for efficient production in the Kitchen. Assists the Executive Chefs with completing all transfers from CP Kitchen and Packaging Room to outlets throughout the park, including Catering and all In-park needs. Assists with Counsels for team members and ensures appropriate policies and procedures are followed, ensuring compliance of departmental standards. Creates a positive work environment by leading through example. Supervises hourly staff and provides work direction, performance reviews, and coaches the team, providing re-training as needed. Monitor's business flow and reports back any needs to Executive team. Continually checks the quality of material and condition of equipment and devices used for cooking. Follows established standard operating procedures for reporting repairs and/or equipment failure to other departments such as Foods Base, Maintenance, and Park Services. Informs the Executive Chef of pertinent information and any irregularities occurring in the CP Kitchen operation. Qualifications: This position requires the following education and experience, or an equivalent combination of both: Education High School Diploma or GED Experience 2 ‑ 4 Years Related Culinary Experience Minimum Age At Least 21 Years of Age Qualifications: Basic computer skills, including Microsoft Outlook, Excel, and Word. California Food Handler's Card. College or culinary training, or extensive cooking and production experience. Understanding of proper use and maintenance of major kitchen equipment, including stoves, refrigeration, slicer, knives, and dish machine. Ability to work nights, weekends and holiday periods to meet business needs. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state or provincial law. Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.

You have passion for what you do. You like working as a team and be part of a family. It's not work when you love what you do. Come join us as an Executive Chef and see where your career will take you!!! Key Purpose The Executive Chef is responsible for all back of the house elements and supports all cafes on campus at the ISS Guckenheimer operated facility to ensure client and guest satisfaction. The Executive Chef will ensure ISS Guckenheimer best practices are being followed in order to uphold our high-quality standards. This position will assist the General Manager in achieving financial success of the company through the implementation of all culinary best practices, guidelines, policies, and SOPs dictated by ISS Guckenheimer. The general responsibilities of the position are listed below, but ISS Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements. Success Criteria Monitor and ensure: Kitchen organization and cleanliness provides a safe environment for all employees and guest Workplace Safety guidelines, policies, and SOPs are followed daily Food Safety guidelines, policies, and SOPs are followed daily Menu guidelines, policies, and SOPs are followed daily Products are labeled accurately according to the labeling SOP All HACCP guidelines, policies, and SOPs are followed daily All internal audit guidelines, policies, and SOPs are followed daily Maintain a consistent passing score on your internal audit each quarter Ensure immediate corrective actions are given, and documented when workplace safety and sanitation guidelines, policies, and procedures are not being followed Procurement Integrity Index scores are complaint with our Key Performance Indicators Ideal Candidate Experience Passion for customer service Positive attitude Dependable Ability to communicate effectively ServSafe certified or ability to become ServSafe certified Graduate of an accredited Culinary institution preferred Experience in operating a successful restaurant or corporate dining facility Key Accountabilities Utilize NetMenu to create seasonal, regionally inspired, plant forward recipes and menus with a minimum of 2 weeks available in the system at all times. Communicate the budget and support each Cafe lead in maintaining All Menu offerings follow cafe specific, client approved programming as well as core program standards Ensuring all menus and recipes are accurately and efficiently prepared, cooked, and portioned for various meal periods to include but not limited to, breakfast, lunch, dinner, and special/catered events. Maintain accurate production records both pre and post service Accurately prepare recipes using cooking techniques as outlined by ISS Guckenheimer Ensure the highest quality of food is served Utilize NetMenu Order Worksheets to purchase the appropriate amount of ingredients for preparation Always provide the highest quality of service in accordance with ISS/Guckenheimer standards Ensure employees have appropriate equipment, inventory, and resources to perform their jobs duties and meet goals in a timely manner Notify management when there are any ingredient discrepancies/availability, food/equipment safety, or any other situation that requires management attention Ensure that all required NetMenu applications are maintained and accurately functioning, to provide historical data to the broader leadership team Attend and participate in culinary leadership team meeting to provide feedback and to communicate areas of support needed as well as victories All company guidelines, SOPs, and policies are followed daily and initiatives are properly communicated and followed by employees All ISS/GEI procurement purchasing guidelines, policies, and SOPs are followed daily Procurement Integrity Index scores are complaint with our Key Performance Indicators Ensure Inventory is taken and documented monthly Inspect that all products in BOH are labeled properly according to the Labeling SOP Is the final decision maker for all new back of house team members Lead in all aspects of culinary training and validation as directed by Food Excellence/L&D Responsible for training and development of BOH employees in NetMenu, all operational standards, food safety, and workplace safety Support GM with all team members Personal Development Plans, Mid-Year and End of Year Reviews Ensure proper documentation and corrective actions is taken when necessary Align with General Manger on all financial initiatives and targets through maintaining budget in - food, labor, and operating costs Support GM in keeping accurate financial records in - food, labor, operating costs to provide historical data in variance calls Support GM in consistently meeting financial goals and expectations set by the Area Manager Responsible for all catered events this includes but not limited to, ensuring all operational standards and Catering guidelines are followed, coordinate service with Catering Dept, delivery and display set up of all events in a timely manner, NetMenu recipe based high quality food, workplace safety, food safety, and following our contracted event costing requirements May perform other duties and responsibilities as needed Physical Demands & Work Environment Work up to 8 hours a day on your feet, excluding breaks Must be able to lift a minimum of 25 lbs. Come to work properly dressed according to the dress code Employee must be able to work under pressure and time deadlines during peak periods As a global organization ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and positively influence the market wherever we operate.

The Chef is responsible for managing the food truck operations 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 our 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 Chef must share the 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.

Additional Information: This hotel is owned and operated by an independent franchisee, Remington Hospitality. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc. What you will be doing: 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. Schedule, evaluate, supervise and direct all kitchen personnel, including utility and sanitation as well as the employee cafeteria, providing disciplinary action if necessary. 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. Monitor, direct and coordinate effective sanitation, cleanliness and organization efforts in food and beverage areas. Responsible for the review and accomplishment of cost goals in the area of food cost, kitchen labor and related expenses. What we are looking for Have a minimum 3 years' experience as Executive Chef, including record of menu design and recipe creation. Knowledge of federal, state and local laws and regulations as it relates to food handling and food production. High work ethic and self-initiative. Strong computer skills in Microsoft Suite. May be required to work varying schedules to include nights, weekends, and holidays. Someone who enjoys working as and being part of a team that provides great experiences for our Guests! The salary range for this position is $70,000 to $75,000 annually. This company is an equal opportunity employer. frnch1