Sous chef jobs in Indio, CA - 52 jobs

Sullivan's Steakhouse is hiring qualified applicants for Sous Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Employer-paid Life Insurance/AD&D Employer-paid Short-and-Long-Term Disability Insurance Referral Bonus for referring new Team Members Essential Duties: Assists Executive Chef when Executive Chef is present, and acts on behalf of Executive Chef when Executive Chef is absent in matters of organizing, training and employee management Assist Executive Chef to prepare necessary data for applicable parts of the budget ; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met Regularly creates unique dishes and menu items for daily features and specialty events; and as called upon in consultation with guests to meet dietary restrictions and palate preferences

Job DescriptionSalary: Salary DOE Deepest Cut the curators of fun, entertainment, day and night life where diversity is celebrated are excited to announce they are expanding in Palm Springs. Reforma is the newest innovation from the owners of Chill Bar! Sous Chefresponsibilities include: Planning and directing food preparation and culinary activities Modifying menus or create new ones that meet quality standards Estimating food requirements and food/labor costs Job brief We are looking for a creative and proficient in all aspects of food preparation, Sous Chef. Responsibilities Help plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staffs activities Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the final touch Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Keep time and payroll records Maintain a positive and professional approach with coworkers and customers Requirements and skills Proven working experience as a Sous Chef Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Working knowledge of various computer software programs (MS Office,restaurant managementsoftware, POS)

As the Head Chef for Cotino, A Storyliving by Disney community, you will lead the culinary experience to deliver exceptional "World-Class" dining within a private club environment. Positioned within the Disney Experiences segment, you will oversee kitchen operations, ensuring high standards of food quality and presentation while managing inventory, scheduling, and compliance with health and safety regulations. Your role is crucial in maintaining Disney's reputation for excellence in dining experiences, contributing to the overall magic of Disney's offerings. **You Will...** In this role, you will be responsible for leading a team of culinary professionals, providing leadership, support, and development to ensure high performance and accountability. You will adapt to departmental priorities, manage performance, and guide your team to meet quality, volume, and timeliness objectives. This role matters because it directly influences the dining experience for guests, requiring skills such as strategic planning, collaboration, and creativity. + Lead a team of culinary professionals, providing leadership, support, and development of Cast Members, creating a positive environment that encourages ownership and accountability. + Oversee and work alongside food handlers on a daily basis, including shift coverage on banquets, hot and cold lines as well as prep and cleaning. + Comprehensive understanding of training protocols and lead training of line-level staff and stewards. + Create new and higher quality service and product standards. + Innovate food combinations, textures, and flavors to create new flavor experiences. + Educate Culinary Cast Members on seasonal products, culinary styles, and techniques. + Inspire and educate Cast Members and Guests on fads, trends, lifestyles, and special dietary needs with consideration of product, equipment, and cost. + Understand, support, and teach the "role in the show" cuisine concept. + Inspire, provide direction, and drive effectiveness of the Leadership Team. + Develop Direct Reports as individuals and as a team by providing a work environment within which they excel. + Hold Direct Reports accountable for job performance. + Ensure that products are properly ordered, received and stored. + Ensure proper maintenance and cleanliness of equipment and facilities. + Identify, mediate or negotiate effective resolution to conflict. + Ensure operational compliance Food & Beverage Standards, Loss Prevention Standards, State of California, and Food Safety Standards. **You Have/Required Qualifications...** + Skilled in strategic planning and culinary management. + Proficient in managing inventory and scheduling. + Strong leadership and mentoring abilities. + Innovative and creative mindset. + Excellent organizational and time management skills. + Strong collaboration and communication skills. + Degree in Culinary Arts, Food Sciences, or related field. + 8+ years of experience in culinary management, with 3+ years in a management role. + Demonstrated computer proficiency and comfort working in various operational systems including point of sale and inventory management. **Preferred Qualifications...** + Advanced degree in Culinary Arts or Food Sciences. + Ability to inspire creativity and innovation that adapts to our business. + Proven drive and understanding of the Disney Culture, opportunities, and strategies to achieve best-in-class results. + Knowledge of industry trends and practical business applications that contribute to greater results while utilizing fewer tools. + Demonstrated knowledge of wines and spirits/sommelier certification. + Experience in developing annual operating plans. + Strong focus on research and development that leverages trends, technology, and creative thinking. + Ability to speak and present to large groups of people, including Company Executives. **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 Anaheim is $115,500 to $154,800 per year. The base pay actually offered will take into account internal equity and also may vary depending on the candidate's geographic region, job-related knowledge, skills, and experience among other factors. A bonus and/or long-term incentive units may be provided as part of the compensation package, in addition to the full range of medical, financial, and/or other benefits, dependent on the level and position offered. **Job ID:** 10140668 **Location:** Rancho Mirage,California **Job Posting Company:** Disney Experiences The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

The role… At Le Vallauris an Executive Chef is responsible for planning, organizing and leading the Kitchen Department according to company, local and regional policies as well as standards. The Executive Chef is involved in all facets of the business but is extremely operational and not adverse to being on the line and managing expo and ticket times. In this role, the Executive Chef encompasses strong business acumen works well under pressure and in demanding fast-paced environments. In addition to managing large teams, seasonal menus and events. Responsible for preparing and maintaining the kitchen budget in conjunction with the General Manager and Head Chef, North America as well as assuring the highest standards for health, sanitation and safety standards necessary in food handling and overall cleanliness. A successful Executive Chef leads a successful team and owns the overall kitchen budget as well as implements innovative systems to increase revenue streams. Key measurables for this can be determined by analyzing labor, food cost, quality of product, consistency and recipe management / development. Main Duties… * Influential leader and operational Chef with proven experience that delivers effective and efficient Culinary Programs, team management and profit-driving dining experience(s) * Oversee Back of House (BOH) operation (Pastry, Production, Pizza, Pasta and Specialty Cooks) team including but not limited to recruitment, on-boarding, training, payroll and disciplinary procedures. As well as staff performance, conducting appraisals and strategize with leadership to assess staff performance and development while maintaining professional relationships * Adhere to health and safety policy (I.e. IIPP, worker's comp procedures, and allergy procedures) is always followed as well as implement, monitor and enforce compliance with all Company policies, procedures, and standards and local, state, and federal law as applicable * Delegate tasks to team and complete daily check lists that support anticipated business levels, production, a-la-carte orders, special request, events, dietary restrictions and ensure team follows proper allergy procedure * Responsible for educating and training staff on safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation * Create, implement and enforce process to run an effective and efficient kitchen while maintaining the highest-level of standards, food quality, COGS and minimized margins to increase profits without sacrificing taste or member / guest experience * Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety * Ensure teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations * Collaborate with Marketing/Events department on menu creation, food preparation, food costs, quality food service and product are delivered. * Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards Required Skills/Qualifications: * Minimum of 7+ years' experience working in a similar volume-based business * Experience working in French restaurants or with French cuisine highly preferred * Culinary trained and professional who is passionate and curious to develop and grow as a Chef * Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue * Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual contributor and leader * Must encompass Food Serve Safe certification and have experienced with local sanitation regulations * Well-versed and timely email etiquette as well as written and verbal communication * Experienced in training, leading and executive production and a-la-carte dining experiences * High school diploma or equivalent trade school certification Physical Requirements * Must be able to seize, grasp, turn and hold objects with hands. * Must be able to make periodical fast paced movements are required to go from one part of the property to others. * Must be able to move, pull, push, carry or lift at least 30 pounds. * Must be able to occasionally kneel, bend, crouch and climb is required. * Must be able to perform physical activities such as lifting, cleaning, and stooping. * Must be able to stand, walk, lift, and bend for long periods of time. Why work with us... Le Vallauris, part of Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. * Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match * Paid Time Off: Full- Time Employees have sick day's + vacation days * Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically * Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability * Learning & Development: An extensive range of internally and externally run courses are available for all employees. * Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all. * Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to. * Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.

Please click here to review our Applicant Privacy Policy. LIVE THE ISLAND LIFE Tommy Bahama is more than just an island inspired brand, it's a lifestyle! Live the Island Life as an ambassador of our brand, all while providing 5-star food and service! We look for those who are passionate about growth as we offer a variety of rewarding positions from culinary, front of house and management teams. You will play an integral role in restaurant's leadership, inspiring your team to work together to achieve our goals and create an environment of aloha fun. Come join us, share knowledge on each season's scratch cuisine, hand crafted cocktails, and provide guest with world class dining - taking them some place great! BE THE ISLAND GUIDE Create a relaxed destination - Promote a learning and training environment for all kitchen member through hands on approach focusing on proper cooking techniques, knife skills, time management to ensure culinary, sales, and service success Set the course - Ensure timely execution of Expo Station, Opening and Closing according to company guidelines and possess complete knowledge and all food menus/recipes - including ingredients, preparation methods and presentation Build the perfect oasis - Facilitate training programs and provide constructive performance feedback to kitchen teammates while practicing open, authentic dialogue with the restaurant team Support your crew - Ensure transfer of learned skills on-the-job by facilitating the implementation of company training programs, monitoring team performance and enforcing applicable safety and sanitation programs according to federal/state/local law Proactive in Paradise - Co-manage Team Meetings with the Front of the House and manage kitchen expense to ensure budgetary compliance as requested ESSENTIALS FOR LIFE IN PARADISE You have 2+ years of high volume culinary/hospitality experience You have a current food handler's card and other certification as required by federal/state/local law You have knowledge of food/restaurant service skills - all phases of food production and service, including storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards You have strong verbal and written communications skills and is able to communicate operational information - proven track record of increasing experience and responsibility You have a high school diploma or GED Willingness to perform other duties as required that are necessary to support the business Multiple factors will vary the applicable rate of pay for this role, including an individual's experience, knowledge, and skillset, as well as work location and available budget. Hourly Range: $22.00 - $26.00 Mahalo (thank you) for your interest in Tommy Bahama! Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at *************************. Tommy Bahama participates in E-Verify. Details in English and Spanish. Right to Work Statement in English and Spanish.

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.

At Westin Hotels & Resorts, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests' well-being, and we're energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you're someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Westin, together we can rise. Job Summary The Exec Sous Chef will oversee the culinary operation for the hotel food and beverage outlets and banquet operations as well as the Stewarding Department. Will assist with the hiring and training of the culinary team as well as menu development and culinary quality. Key Responsibilities: Oversight of all culinary managers and associates Direct workflow of the culinary team Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Assigning daily tasks for the culinary team Assisting with menu development Aid with the scheduling and management of both the culinary and stewarding teams Qualifications Qualifications and Physical Requirements: Minimum of three years of culinary management experience While performing the duties of the job, the employee is regularly required to sit, stand, bend, walk, use hands and figure, or feel objects. Lift boxes (up to 50 lbs) Talk and listen. Vision abilities required by the job include close vision to a computer screen.

We are a fast-growing, high-energy restaurant focused on quality, fresh ingredients, and exceptional guest experience. We're looking for a skilled Sushi Chef who takes pride in their craft, works clean, and thrives in a team-driven kitchen. Position Summary The Sushi Chef is responsible for preparing high-quality sushi, rolls, and specialty items according to our standards. This includes knife handling, prepping fish, maintaining food safety, ensuring consistency, and delivering visually beautiful plates. Key Responsibilities Prepare carpaccio, sashimi, nigiri, rolls, and specialty dishes with precision and consistency Maintain a clean, organized, and sanitized sushi station Ensure all seafood and produce meets quality and freshness standards Follow restaurant recipes, portioning, and presentation guidelines Properly store and rotate fish (FIFO) Communicate effectively with BOH team and FOH when needed Assist with prep work including cutting fish, making sauces, preparing rice, and setting up station Maintain inventory of sushi ingredients and notify management of needs Uphold all food safety, handling, and sanitation standards Provide excellent attention to detail and plating aesthetics Qualifications Minimum 1-3 years experience as a Sushi Chef or sushi prep cook Strong knife skills and understanding of sushi preparation Knowledge of seafood handling, sushi rice, temperatures, and food safety Ability to work in a fast-paced environment High attention to detail and plating presentation Reliable, punctual, and professional attitude Ability to lift 30-50 lbs and stand for long periods Experience making sauces, aiolis, and specialty items Ability to train junior staff Food Handlers or ServSafe certificate (Riverside County) What We Offer Competitive pay + tips Employee meals Growth opportunities Positive work environment Flexible scheduling (if applicable)

Desert Champions is hiring for a Seasonal Sushi Chef for NOBU - Indian Wells, a world-renowned Japanese restaurant. Being well-spoken and articulate is mandatory, as this is a customer facing position. The Sushi Chef is responsible for preparing and cooking from scratch, following recipes precisely and efficiently. Position requires professionalism as well as the proper tools to perform the job. All applicants for this position be available to work during the 2026 BNP Paribas Open Season * Approximate start date will be between October and February * Must be available at least 3 shifts, per week, through February * Must adhere to an agreed upon, open availability from February 23, 2026, through March 15, 2026 * Position may be extended through May 2026 ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: * In the NOBU style welcome every guest in a kind and courteous manner and ensure a smooth and memorable dining experience * * Follow established policies and procedures, including safety and sanitation, to ensure safe, high-quality food is provided * * Ensure all food is prepared on clean surfaces and with clean utensils in accordance with company and county health department regulations * * Prepare all stocks, sauces, and specialty items for the restaurant and ensure food quality meets Nobu standards prior to being served * * Ensure all items prepared on sushi bar station are presented in accordance with Nobu standards * * Keep walk ins and other storage facilities clean, stocked and kept to standards * * Advise Manager if running low on items * * Ensure first in and first out system is implemented and delivered products are put away promptly * * Marinate, cook, and season all products needed for the restaurant * * Prepare rice, vegetables, garnishes, fish, and cold items to specification * * Provide relief and assistance at all sushi bar stations * * Clean food spillage and discard spoiled food from the sushi bar as discovered and notify the Manager * * Prepare omakase and other hot and cold food items, according to recipe standards, for service to guests. This may include sushi, sashimi, sushi rolls, salads, appetizers, and sauces * * Track and prepare guest order tickets while adhering to established ticket time production standards * * Attend all mandatory meetings and trainings; maintain certifications * * Essential Job Function The job duties and responsibilities listed above are a general outline of the typical functions of the job, not an exhaustive list of all possible tasks and duties as assigned by management. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty and responsibility 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 & EXPERIENCE * At least 2+ years sushi bar preparation experience in high volume environment * Strong knowledge of Japanese seafood, fish, product, and terminology * Knowledge of weights, measures, and recipe yields * Advanced knife skills * Prior knowledge of meats, fishes, sauces, and vegetables KNOWLEDGE, SKILLS, and OTHER ABILITIES * Solid knowledge in seafood and fish * Extensive knowledge of sushi preparation, techniques, and kitchen equipment * Knowledge of general sanitary and safety practices * Committed to customers * Reliable to co-workers * Positive Attitude * Remain appropriately groomed and wearing the uniform provided * Maintain composure in stressful situations REQUIRED LICENSES/CERTIFICATIONS * California Workplace Harassment certification * California Workplace Violence Prevention certification * Riverside County Food Safety certification * Responsible Beverage Service certification LANGUAGE ABILITY * Ability to speak effectively with guests, vendors, and co-workers * Ability to speak, read, and understand English REASONING ABILITY * Ability to carry out instructions furnished in written, oral, or diagram form * Ability to deal with problems involving several concrete variables in standardized situations COMPUTER KNOWLEDGE * Basic computer literacy * Access to email * Time clock 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. * Ability to walk long distances and stand during entire shift * Regularly required to stand, walk, stoop, kneel, crouch, talk and hear * Frequently required to use reach with hands and arms * Ability to work in confined space * Must have exceptional vision with or without corrective lenses * May occasionally lift up to 80 pounds WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * This position requires flexible working hours, typically Wednesday - Sunday and will include nights, weekends, and major holidays * May be required to work extended work hours during events or special projects * Employee is regularly exposed to indoor and outdoor weather conditions * Frequently exposed to cold, hot, wet, or humid conditions * Noise level in the work environment is usually loud EOE

This position is responsible for cooking, preparing, and garnishing meals for hotel events. With focus on quality and production levels, the Banquet Cook will assist the culinary team with their mission to exceed customers' expectations related to food quality and dining experience. Salary range $20/hr - $23.00/hr Responsibilities Must be able to read recipes and follow measurement instructions accurately. Must be able to effectively communicate with all team members. Consistently practice safe and sanitary food handling techniques. Maintain workstation and equipment safety and cleanliness. Apply basic knife skills required for preparation of hot and cold foods. Qualifications Able to work flexible hours and days. Two years of training or related experience required. Knowledge of food safety, sanitation, food products, and food service equipment. Previous experience maintaining professional and respectful work relationships. Must have mathematical skills, computer software aptitude, and some hotel and club operation knowledge. #miramonte

Job Description The Sous Chef - Game Day Grill is responsible for managing the daily production and preparation of food items for the Game Day Grill. This role provides direct support to the Chef de Cuisine and plays a critical part in leading kitchen staff, maintaining food quality, ensuring sanitation compliance, and assisting with culinary operations. The Sous Chef contributes to a productive and efficient kitchen environment while ensuring timely service and food safety standards. ESSENTIAL DUTIES AND RESPONSIBILITIES: Supervises food preparation, portioning, and garnishing to ensure consistency, presentation, and portion standards are met. Instructs kitchen team members on new culinary techniques, procedures, and production methods. Ensures proper labeling, rotation, and storage of all food items and supplies in accordance with safety regulations. Coordinates and participates in the preparation and planning of food and supply orders. Inspects kitchen facilities and equipment to ensure proper usage, cleanliness, and maintenance. Maintains high standards of cleanliness, sanitation, and safety throughout all kitchen operations. Assists in food production during peak periods, including carving meats, preparing sauces, and executing hot line responsibilities. Ensures compliance with all company policies and operational procedures. Performs other job-related duties as assigned. SUPERVISORY RESPONSIBILITIES: Recruits, trains, and supervises kitchen staff while maintaining a professional and secure working environment. Communicates performance expectations and ensures grooming and conduct standards are upheld. Conducts performance evaluations, coaching sessions, and disciplinary action when necessary. Coordinates kitchen staffing, training programs, and productivity systems to maintain kitchen efficiency and consistency. QUALIFICATIONS: Proficient in a wide range of culinary techniques, including knife skills, sauce preparation, grilling, and sautéing. In-depth knowledge of food safety, sanitation procedures, and culinary equipment maintenance. Ability to manage a culinary team and ensure consistent execution of food quality and service. Excellent communication and organizational skills. Strong leadership and motivational abilities in a fast-paced kitchen environment. EDUCATION and/or EXPERIENCE: Associate's or Bachelor's degree in Culinary Arts or a related field required. Certification from an accredited culinary institution is preferred. Food Safety Manager Certification required or must be obtained upon hire. Minimum of 5-7 years of culinary experience, with at least 2-3 years in a supervisory or sous chef role. Proven ability to manage kitchen operations in a high-volume or fast-casual setting. Skilled in food preparation, team leadership, and maintaining quality and consistency. Strong knowledge of food safety regulations, kitchen sanitation, and inventory control. Experience training and mentoring kitchen staff while ensuring compliance with company standards. Prior experience in a casino, resort, or high-volume food service environment is strongly preferred. LICENSES, CERTIFICATES, REGISTRATIONS: Must have successfully completed a background check and obtained a gaming license issued by the Morongo Gaming Agency, as required. LANGUAGE SKILLS: Must be able to read and interpret documents in English, such as instructions, guidelines, policies, and procedures. Must also be able to communicate clearly and effectively with team members, management, and guests. 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 these functions. Communication Skills: Must be able to communicate clearly, professionally, and efficiently with kitchen staff, front-of-house supervisors, and management; responsible for delegating prep tasks, ensuring line coordination, and maintaining operational standards. Lifting and Carrying: Frequently lifts and carries food products, stock pots, kitchen tools, and equipment weighing up to 50 pounds; assists with unloading deliveries, organizing stock, and setting up prep stations. Manual Dexterity: Regularly uses hands and fingers for chopping, mixing, portioning, plating, and handling kitchen tools with precision and safety. Mobility: Continuously moves throughout kitchen, prep areas, and storage rooms; requires standing, walking, reaching, bending, lifting, and stooping for extended periods in a high-heat, fast-paced environment. Stationary Work: Occasionally remains at a designated workstation during food preparation, especially during peak meal periods or when executing specialty dishes. Tool Operation: Regular use of commercial kitchen equipment including slicers, fryers, ovens, grills, mixers, knives, and sanitation tools; occasional use of office equipment for scheduling or inventory tasks. Visual Acuity: Requires close vision to ensure food quality, inspect cleanliness, read prep sheets, and verify food safety procedures; must also monitor timing and presentation during service. Working Conditions: Routinely works in a high-volume, hot kitchen environment with exposure to steam, flames, sharp tools, noise, and cleaning chemicals. Regular exposure to a smoking environment when transitioning through casino or guest service areas. WORK ENVIRONMENT: This is a dynamic, fast-paced environment that requires the ability to adapt and perform under pressure. The casino operates with moderate to loud noise levels and is a smoking environment, requiring team members to work comfortably in these conditions. WORKING HOURS: Morongo Casino Resort & Spa operates 24 hours a day, 365 days a year; therefore, flexibility in scheduling is essential. Team members must be available to work shifts that may include evenings, weekends, holidays, and special events. Schedules are subject to change based on business needs and may include overtime, as well as work on both weekdays and weekends. EQUAL EMPLOYMENT OPPORTUNITY (EEO) AND INDIAN PREFERENCE: Morongo Casino Resort & Spa is an Equal Opportunity Employer and gives hiring preference to qualified Native Americans as allowed by law. We consider all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, age, disability, veteran status, or national origin. We provide reasonable accommodations to qualified individuals with disabilities as required by the ADA. If you need help or an accommodation during the hiring process, please contact Human Resources.

Deepest Cut the curators of fun, entertainment, day and night life where diversity is celebrated are excited to announce they are expanding in Palm Springs. Reforma is the newest innovation from the owners of Chill Bar! Sous Chefresponsibilities include: Planning and directing food preparation and culinary activities Modifying menus or create new ones that meet quality standards Estimating food requirements and food/labor costs Job brief We are looking for a creative and proficient in all aspects of food preparation, Sous Chef. Responsibilities Help plan and direct food preparation and culinary activities Modify menus or create new ones that meet quality standards Estimate food requirements and food/labor costs Supervise kitchen staff's activities Arrange for equipment purchases and repairs Recruit and manage kitchen staff Rectify arising problems or complaints Give prepared plates the “final touch” Perform administrative duties Comply with nutrition and sanitation regulations and safety standards Keep time and payroll records Maintain a positive and professional approach with coworkers and customers Requirements and skills Proven working experience as a Sous Chef Excellent record of kitchen management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Communication and leadership skills Keep up with cooking trends and best practices Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

As the Head Chef for Cotino, A Storyliving by Disney community, you will lead the culinary experience to deliver exceptional "World-Class" dining within a private club environment. Positioned within the Disney Experiences segment, you will oversee kitchen operations, ensuring high standards of food quality and presentation while managing inventory, scheduling, and compliance with health and safety regulations. Your role is crucial in maintaining Disney's reputation for excellence in dining experiences, contributing to the overall magic of Disney's offerings. You Will... In this role, you will be responsible for leading a team of culinary professionals, providing leadership, support, and development to ensure high performance and accountability. You will adapt to departmental priorities, manage performance, and guide your team to meet quality, volume, and timeliness objectives. This role matters because it directly influences the dining experience for guests, requiring skills such as strategic planning, collaboration, and creativity. * Lead a team of culinary professionals, providing leadership, support, and development of Cast Members, creating a positive environment that encourages ownership and accountability. * Oversee and work alongside food handlers on a daily basis, including shift coverage on banquets, hot and cold lines as well as prep and cleaning. * Comprehensive understanding of training protocols and lead training of line-level staff and stewards. * Create new and higher quality service and product standards. * Innovate food combinations, textures, and flavors to create new flavor experiences. * Educate Culinary Cast Members on seasonal products, culinary styles, and techniques. * Inspire and educate Cast Members and Guests on fads, trends, lifestyles, and special dietary needs with consideration of product, equipment, and cost. * Understand, support, and teach the "role in the show" cuisine concept. * Inspire, provide direction, and drive effectiveness of the Leadership Team. * Develop Direct Reports as individuals and as a team by providing a work environment within which they excel. * Hold Direct Reports accountable for job performance. * Ensure that products are properly ordered, received and stored. * Ensure proper maintenance and cleanliness of equipment and facilities. * Identify, mediate or negotiate effective resolution to conflict. * Ensure operational compliance Food & Beverage Standards, Loss Prevention Standards, State of California, and Food Safety Standards. You Have/Required Qualifications... * Skilled in strategic planning and culinary management. * Proficient in managing inventory and scheduling. * Strong leadership and mentoring abilities. * Innovative and creative mindset. * Excellent organizational and time management skills. * Strong collaboration and communication skills. * Degree in Culinary Arts, Food Sciences, or related field. * 8+ years of experience in culinary management, with 3+ years in a management role. * Demonstrated computer proficiency and comfort working in various operational systems including point of sale and inventory management. Preferred Qualifications... * Advanced degree in Culinary Arts or Food Sciences. * Ability to inspire creativity and innovation that adapts to our business. * Proven drive and understanding of the Disney Culture, opportunities, and strategies to achieve best-in-class results. * Knowledge of industry trends and practical business applications that contribute to greater results while utilizing fewer tools. * Demonstrated knowledge of wines and spirits/sommelier certification. * Experience in developing annual operating plans. * Strong focus on research and development that leverages trends, technology, and creative thinking. * Ability to speak and present to large groups of people, including Company Executives. 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 Anaheim is $115,500 to $154,800 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.

Sullivan's Steakhouse is hiring qualified applicants for Broiler Chefs in your area! Submit your resume or apply directly at *************************************** Team Members enjoy the following benefits for being a part of our growing team! ALL Team Members 401k eligible after 30 days employment Health/Dental/Vision benefits Ancillary benefits including Critical Illness, Accident, and Legal insurance Referral Bonus for referring new Team Members Essential Duties: Ability to broil, grille and/or saute, and to use a top- broiler to prepare proteins to desired doneness Coordinate food orders to support timely and efficient delivery to each table Follow recipe and presentation guidelines to meet or exceed guests'

The role… At Le Vallauris an Executive Chef is responsible for planning, organizing and leading the Kitchen Department according to company, local and regional policies as well as standards. The Executive Chef is involved in all facets of the business but is extremely operational and not adverse to being on the line and managing expo and ticket times. In this role, the Executive Chef encompasses strong business acumen works well under pressure and in demanding fast-paced environments. In addition to managing large teams, seasonal menus and events. Responsible for preparing and maintaining the kitchen budget in conjunction with the General Manager and Head Chef, North America as well as assuring the highest standards for health, sanitation and safety standards necessary in food handling and overall cleanliness. A successful Executive Chef leads a successful team and owns the overall kitchen budget as well as implements innovative systems to increase revenue streams. Key measurables for this can be determined by analyzing labor, food cost, quality of product, consistency and recipe management / development. Main Duties… Influential leader and operational Chef with proven experience that delivers effective and efficient Culinary Programs, team management and profit-driving dining experience(s) Oversee Back of House (BOH) operation (Pastry, Production, Pizza, Pasta and Specialty Cooks) team including but not limited to recruitment, on-boarding, training, payroll and disciplinary procedures. As well as staff performance, conducting appraisals and strategize with leadership to assess staff performance and development while maintaining professional relationships Adhere to health and safety policy (I.e. IIPP, worker's comp procedures, and allergy procedures) is always followed as well as implement, monitor and enforce compliance with all Company policies, procedures, and standards and local, state, and federal law as applicable Delegate tasks to team and complete daily check lists that support anticipated business levels, production, a-la-carte orders, special request, events, dietary restrictions and ensure team follows proper allergy procedure Responsible for educating and training staff on safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation Create, implement and enforce process to run an effective and efficient kitchen while maintaining the highest-level of standards, food quality, COGS and minimized margins to increase profits without sacrificing taste or member / guest experience Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety Ensure teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations Collaborate with Marketing/Events department on menu creation, food preparation, food costs, quality food service and product are delivered. Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards Required Skills/Qualifications: Minimum of 7+ years' experience working in a similar volume-based business Experience working in French restaurants or with French cuisine highly preferred Culinary trained and professional who is passionate and curious to develop and grow as a Chef Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual contributor and leader Must encompass Food Serve Safe certification and have experienced with local sanitation regulations Well-versed and timely email etiquette as well as written and verbal communication Experienced in training, leading and executive production and a-la-carte dining experiences High school diploma or equivalent trade school certification Physical Requirements Must be able to seize, grasp, turn and hold objects with hands. Must be able to make periodical fast paced movements are required to go from one part of the property to others. Must be able to move, pull, push, carry or lift at least 30 pounds. Must be able to occasionally kneel, bend, crouch and climb is required. Must be able to perform physical activities such as lifting, cleaning, and stooping. Must be able to stand, walk, lift, and bend for long periods of time. Why work with us... Le Vallauris, part of Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match Paid Time Off: Full- Time Employees have sick day's + vacation days Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability Learning & Development: An extensive range of internally and externally run courses are available for all employees. Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all. Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to. Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.

At Westin Hotels, we are committed to empowering the well-being of our guests by providing a refreshing environment, thoughtful amenities, and revitalizing programming to help ensure that they leave feeling better than when they arrived. We recognize that travel can be disruptive to our guests' well-being, and we're energized to assist as partners in helping them maintain control and soaring above it all while on the road. Everything we do is designed to help guests be at their best, and they appreciate our supportive attitude, anticipatory service and extensive knowledge on how to best assist them throughout their stay. We are looking for dynamic people who are excited to join the team and ready to jump into any situation to give a helping hand. If you're someone who has is positive, adaptable and intuitive, and has a genuine interest in the well-being of others around you, we invite you to discover how at Westin, together we can rise. Job Summary The Chef De Cuisine will oversee the culinary operation for the hotel food and beverage outlets. Will assist with the hiring and training of the culinary team as well as menu development and culinary quality. Key Responsibilities: Preparing meals and food to meet the specifications of guests in a timely manner Properly measuring kitchen ingredients and food portions Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements Managing the kitchen inventory and ensuring supplies are fresh and of high quality Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Assigning daily tasks for the culinary team Assisting with menu development Qualifications Qualifications and Physical Requirements: Minimum of three years of culinary experience While performing the duties of the job, the employee is regularly required to sit, stand, bend, walk, use hands and figure, or feel objects. Lift boxes (up to 50 lbs) Talk and listen. Vision abilities required by the jo include close vision to a computer screen In accordance with the federal Fair Credit Reporting Act (FCRA) and applicable state laws, we may obtain a consumer report (background check) on you in connection with your employment application. This report may include information about your criminal history, employment history, educational background, credit history (if applicable to the position), and other relevant details. Before any such report is obtained, you will receive a separate written disclosure and authorization form, which you must sign for us to proceed. You will also be provided with a copy of the report and a summary of your rights under the FCRA before any adverse employment decision is made based on that information. We are committed to complying fully with all federal, state, and local laws governing background checks and the use of consumer reports.

Job DescriptionSalary: We are a fast-growing, high-energy restaurant focused on quality, fresh ingredients, and exceptional guest experience. Were looking for a skilled Sushi Chef who takes pride in their craft, works clean, and thrives in a team-driven kitchen. Position Summary The Sushi Chef is responsible for preparing high-quality sushi, rolls, and specialty items according to our standards. This includes knife handling, prepping fish, maintaining food safety, ensuring consistency, and delivering visually beautiful plates. Key Responsibilities Prepare carpaccio, sashimi, nigiri, rolls, and specialty dishes with precision and consistency Maintain a clean, organized, and sanitized sushi station Ensure all seafood and produce meets quality and freshness standards Follow restaurant recipes, portioning, and presentation guidelines Properly store and rotate fish (FIFO) Communicate effectively with BOH team and FOH when needed Assist with prep work including cutting fish, making sauces, preparing rice, and setting up station Maintain inventory of sushi ingredients and notify management of needs Uphold all food safety, handling, and sanitation standards Provide excellent attention to detail and plating aesthetics Qualifications Minimum 13 years experience as a Sushi Chef or sushi prep cook Strong knife skills and understanding of sushi preparation Knowledge of seafood handling, sushi rice, temperatures, and food safety Ability to work in a fast-paced environment High attention to detail and plating presentation Reliable, punctual, and professional attitude Ability to lift 3050 lbs and stand for long periods Experience making sauces, aiolis, and specialty items Ability to train junior staff Food Handlers or ServSafe certificate (Riverside County) What We Offer Competitive pay + tips Employee meals Growth opportunities Positive work environment Flexible scheduling (if applicable)

Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 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; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Assists in determining how food should be presented and creates decorative food displays. • Attends daily Banquet Event meetings to review culinary requirements. • Checks the quality of raw and cooked food products to ensure that standards are met. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily Banquet Event Order production needs. • Follows proper handling and right temperature of all food products. • Maintains food preparation handling and correct storage standards. • Manages BEO process including menu development, pricing, tracking and ordering. • Manages food quantities and plating requirements for all banquet functions. • Plans food quantities and plating requirements for all banquet functions. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Recognizes superior quality products, presentations and flavor. • Supports procedures for food & beverage portion and waste controls. Managing Culinary Teams • Communicates production needs to key personnel. • Communicates regularly with employees to ensure performance expectations are clear. • Encourages and builds mutual trust, respect, and cooperation among team members. • Ensures and maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Ensures property policies are administered fairly and consistently. • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Serves as a role model to demonstrate appropriate behaviors. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Supervises banquet kitchen shift operations. • Utilizes an "open door" policy to identify and address employee problems or concerns. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Manages to achieve or exceed budgeted goals. Ensuring Exceptional Customer Service • Empowers employees to provide excellent customer service. • 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. • Provides services that are above and beyond for customer satisfaction and retention. • Responds effectively to guest problems and complaints. Managing and Conducting Human Resource Activities • Conducts training when appropriate. • Ensures employees are cross-trained to support successful daily operations. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs). • Ensures disciplinary procedures and documentation support the Peer Review Process. • Participates in training staff on menu items including ingredients, preparation methods and unique tastes. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Trains employees in safety procedures. Additional Responsibilities • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. 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.

Desert Champions is hiring for a Pastry Cook for NOBU - Indian Wells. NOBU is a world-renowned Japanese restaurant, and we are seeking exceptional and creative individuals who are motivated to create memorable experiences through incredible food and hospitality. Position requires professionalism as well as the proper tools to perform the job. All applicants for this position be available to work during the 2026 BNP Paribas Open Season * Approximate start date will be between October and February * Must be available at least 3 shifts, per week, through February * Must adhere to an agreed upon, open availability from February 23, 2026, through March 15, 2026 * Position may be extended through May 2026 ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: * In the NOBU style welcome every guest in a kind and courteous manner to ensure a smooth and memorable dining experience. * * Daily production of all pastry menu components. * * Plate desserts throughout service with care and sense of urgency. * * Work cohesively with teammates, while sustaining a positive, professional attitude. * * Clean and organize station, including weekly deep cleaning tasks. * * Keep a clean and sanitary work environment and station daily. * * Ensure the pastry station adheres to health and safety guidelines. * * Monitor quality of ingredients and prepared food. * * Inventory and reporting orders to Head Chefs. * * Performed all duties in accordance with policies and procedures. * * Attend all mandatory trainings and maintain certifications. * * Other duties as assigned. * * Essential Job Function QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty and responsibility satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required for this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION & EXPERIENCE * Must have 2+ years' experience. * Knowledge of basic sanitation rules for food service. KNOWLEDGE, SKILLS, & OTHER ABILITIES * Work in a flexible manner by being able to think quickly and adapt to sudden changes * remain calm under pressure * Understanding of restaurant etiquette * Excellent communication skills * Ability to prioritize and manage time well * Ability to work as a team and support co-workers * Patience with customers and coworkers * Ability and confidence to communicate with all types of individuals * Good physical condition to walk and stand during entire shift. * Professional appearance REQUIRED LICENSES/CERTIFICATIONS * California Workplace Harassment certification * California Workplace Violence Prevention certification * Riverside County Food Safety certificate LAUNGUAGE ABILITY * Ability to speak effectively with guests, vendors, and co-workers * Ability to speak, read, and understand English REASONING ABILITY * Ability to carry out instructions furnished in written, oral, or diagram form * Ability to deal with problems involving several concrete variables in standardized situations COMPUTER SKILLS * Basic computer literacy * Access to email * Time clock 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. * Ability to walk long distances and stand during entire shift * Regularly required to stand, walk, stoop, kneel, crouch, talk and hear * Frequently required to use reach with hands and arms * Ability to work in confined space * Must have exceptional vision with or without corrective lenses * May occasionally lift up to 50 pounds WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * This position requires flexible working hours, typically Wednesday - Sunday and will include nights, weekends, and major holidays * May be required to work extended work hours during events or special projects * Employee is regularly exposed to indoor and outdoor weather conditions * Frequently exposed to cold, hot, wet, or humid conditions * Noise level in the work environment is usually loud EOE