Sous chef jobs in Lincoln, CA

Full-time Description SELLAND'S MARKET CAFE HOSPITALITY. EXCELLENCE. TEAMWORK. IMPACT. PRIDE. The Sous Chef is responsible for maintaining the Kitchen's overall efficiency and organization of its hourly team to meet the demand of the Restaurant's services. In addition, the Sous Chef must ensure that the Restaurant's food quality & customer satisfaction continue to meet or exceed the Restaurant's standards. The Sous Chef ensures that all Food Items are properly received, stored, cleaned, prepared, and executed according to company Standards and Brand. The Sous Chef has the knowledge of and ensures that the entire team practices sanitary food handling in the kitchen at all times. The Sous Chef acts a primary leadership position in the Kitchen at all times and exudes professional leadership at all times and in all instances. Benefits & Perks of working for our team: $70,000-$84,000/yr FREE Meals on shift $100 Reimbursement Employee Discount at all Selland Family Restaurants Current Holidays Off: 4th of July, Thanksgiving, Black Friday, Christmas, New Years, Superbowl, Easter Sunday Full-Time Employment Career growth potential Flexible Schedule Paid Sick Leave Paid Time Off - with PTO bonus after 90 days of employment Medical, Dental, Vision Benefits Holiday Pay Employee Wellness Offerings- Mental Health Resources Continued Education Reimbursements- WSET, Court of Masters, Pastry Certifications, etc. Professional Teams We value our team members and promote from within!!! Employee Celebrations- Promotions, Anniversaries, Birthdays! We love to celebrate YOU! Requirements Required Job Skills: 2 + years of previous experience as an Executive Chef or Sous Chef in a full-service or Café style restaurant is a must!! Must have quality knife skills and work safely. Able to communicate verbally in an articulate manner. Has prior experience training team members. Extensive knowledge of safe food handling Must be able to work varied hours/days as business dictates- Candidates will not be considered unless they have open availability. Must be at least 18 years of age Must have reliable transportation to work. COME BE A PART OF OUR TEAM! Thank you for considering a career with Selland Family Restaurants! Salary Description $70,000 to $84,000 per year

located in Sacramento: *************************** Are you prepared to become an integral part of a team, rather than just clocking in for another job? Here at Zinfandel Grille we are not just a restaurant but a community. We are steadfast in our commitment to delivering outstanding hospitality, both to our cherished customers and, crucially, our team members. We're not just co-workers, we are family. By fostering a nurturing environment for our staff, we believe this sense of genuine care cascades naturally onto our customers, making their experience unforgettable. We're offering you more than a chance to work; we're inviting you to thrive in an inclusive environment where your skills are valued, your knowledge is expanded daily, and your capacity to deliver exceptional hospitality is continually enriched. Embrace the opportunity to be part of a dynamic team that provides not just a paycheck, but a comprehensive package of advantages such as: Tips: BOH Team members participate in Tip Share Health Insurance: We care for your wellbeing 401(k): Invest in your future Dining discounts: Enjoy our culinary delights Training and career growth opportunities: Evolve professionally Paid Sick Time Off: Rest and recuperate when needed Join us at Zinfandel Grille, where opportunities aren't merely provided-they are cultivated. Sous Chef Job Description: As a Cook at our establishment, your role extends beyond simply preparing food. You are the backbone of our kitchen, creating delightful meals, preparing customer orders, maintaining a pristine workspace throughout the day, adhering to health and safety regulations. A keen eye for detail, consistency in following recipes, accommodating customer requests, communicating effectively with your teammates, and presenting dishes with visual appeal are all integral to this role. Responsibilities of a Sous Chef: Assists with inventory and ordering Assists on the line during service Assists with food prep Prepares food for private dining events and banquets Leads and provides guidance to kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating Oversees and organizes kitchen inventory and ingredients and ensure ingredients and final products are fresh Follow recipes, including measuring, weighing and mixing ingredients Cook food to order Present, garnish and arrange final dishes Maintain a clean and safe work area, including handling utensils, equipment and dishes Handle and store ingredients and food Maintain food safety and sanitation standards Clean and sanitize work areas, equipment and utensils Execute opening and closing procedures Set up workstations with required ingredients and equipment Check the quality and freshness of ingredients Monitor station inventory levels Accommodate guests' special requests Operate kitchen equipment such as broilers, ovens, grills and fryers Follow Chef's instructions Sous Chef Job Requirements: Prior Restaurant experience as a Lead Line Cook or Sous Chef Prior Management experience Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness Ability to work as part of a team Interpersonal skills to interact with a variety of other people, such as waitstaff, dishwashers, management Calm demeanor to work in a high-stress, fast-paced environment Accountability for the dishes they prepare measuring up to the expectations of management and customers alike Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing Ability to stand in one place for hours at a time, handle extreme heat and work shifts Work schedule Holidays Monday to Friday 8 hour shift Night shift Weekend availability Supplemental pay Tips Benefits Flexible schedule Health insurance 401(k) Employee discount Paid time off

Full-time Description At Urban Roots, we know that a vibrant and healthy community starts with our staff. Every employee makes the difference between transactional vs. hospitable service. We want to create an environment filled with remarkable individuals, dedicated team members, delicious food and great energy. Sous chefs work directly with the head chef to lead the team and ensure excellent service. Desired Attributes A clear and strong passion to prepare and learn about all aspects of food Enthused to be a part of a team, as well as the ability to work independently when necessary Ready to take on new challenges Full availability on evenings, weekends and holidays Emotionally aware Ability to multitask and communicate effectively Have full knowledge of all proper food storage, holding, heating, cooling and food handling Have a positive attitude Are able to receive, teach and implement constructive criticism Ability to work with speed and efficiency while maintaining workplace safety Basic ordering knowledge Basic managerial organizational skills Requirements Physical and Mental Needs Able to stand, walk, and be on your feet for prolonged periods Able to read and follow written English instructions Able to regularly twist, turn, kneel, climb, stoop, bend, crawl, lift and carry supplies and equipment weighing up to 55 pounds using appropriate techniques and tools Able to maneuver packages of any weight above 75 pounds with appropriate equipment and/ or assistance Able to move 165 pounds, using appropriate techniques and tools Able to work in indoor and outdoor environments with moderate noise and occasionally slippery floors Able to comply with and enforce all health, safety and personal hygiene policies and standards Responsibilities Write Prep-lists Proper Ordering Establishing and reinforcing standards Ensuring the overall flow of service Managing team performance, giving positive and constructive feedback Write Daily Log - note specifics throughout the shift Check-in all orders, ensuring product quality and that it matches the invoice Tasting all items prepared in the kitchen, including Line/Station checks Clean, maintain and perform preventative maintenance on the smoker Assist the kitchen and butcher team Ability to build a fire and maintain it for the smoker Direct team to ensure proper meat pars through service by organizing, packaging and rotating proteins Taste & test all smoked meats Manage maintenance and cleanliness of all kitchen equipment

Job DescriptionBenefits: 401(k) Competitive salary Employee discounts Flexible schedule Sous Chef Kupros Craft House Kupros Craft House is seeking a talented and driven Sous Chef to support daily culinary operations in our scratch-made gastropub kitchen. This is a hands-on leadership role designed for a cook ready to take the next step or an experienced sous ready to make their mark. Youll work closely with our Kitchen Manager/ Chef to ensure high-quality execution, consistency, and a strong kitchen culture. Key Responsibilities Lead line operations during service, maintaining speed, consistency, and quality. Oversee daily prep, production lists, and station readiness. Support menu execution, specials, and seasonal features. Train, coach, and motivate cooks to uphold kitchen standards. Maintain strict adherence to ServSafe, HACCP, and local health department guidelines. Conduct line checks, maintain temperature logs, and ensure full compliance with sanitation practices. Assist with inventory, ordering, and waste control. Step in for the Kitchen Manager when needed to maintain smooth kitchen operations. Qualifications 23 years of experience in a scratch kitchen or gastropub setting. Strong line cooking skills across all stations. Ability to lead calmly during high-volume service. Solid understanding of food safety, sanitation, and kitchen organization. Experience training and mentoring line cooks. ServSafe Certification (or ability to obtain within 30 days). Ability to lift 50 lbs and work nights, weekends, and holidays. What We Offer Competitive hourly rate (depending on experience) Performance-based bonuses Employee dining discounts Opportunities for growth and advancement A professional, team-oriented kitchen culture Join the team at Kupros Craft House Were a neighborhood gastropub known for bold flavors, elevated comfort food, and a serious love for craft beer. If youre passionate, dependable, and ready to help lead a high-performing kitchen, we want to hear from you.

Eskaton is a nonprofit senior services provider serving Northern California's older adults for over 55 years. With over 1,700 employees and 28 communities and services in Northern California, Eskaton is a great company to join and build your career. Eskaton genuinely cares about the financial security, health and well-being of their staff members. In addition to competitive pay and comprehensive benefits including a 401K retirement fund matching program, Eskaton employees appreciate knowing their work makes a real difference in the community and in the lives they touch. At Eskaton, being inclusive is one of our core values. This means that we celebrate diversity and equity for all who live and work with us, building a culture of belonging and community across the aging spectrum.us, building a culture of belonging and community across the aging spectrum. Our Benefits include but are not limited to... Competitive Health Plan, including dental and vision coverage Company paid life insurance Wellness programs Employee Assistance Program 401K with Company Match Retirement Program (Minimum eligibility requirements apply) Paid Time Off programs Voluntary benefits & supplemental insurance available This position is eligible for Eskaton's health benefits package the first of the month following 60 days of employment and Paid Time Off benefits program after 90 days of employment. Position Summary: The Sous Chef is responsible for preparing food in accordance with the approved menu, property policies and procedures, current standards, guidelines, and regulations governing our property. In the absence of the Executive Chef, the Sous Chef may be called upon to assure that quality food service is provided at all times by directing the overall operations of the Dining Department. The starting salary for this position is $27.00/hour. Factors such as scope and responsibilities of the position, candidate's work experience, education/training, job-related skills, internal peer equity, as well as market and business considerations may influence base pay offered. Qualifications Education: Must have a high school diploma or equivalent. College course or other education in food service and/or management preferred. ServSafe certificate required. Training and Experience: Minimum two (2) years of experience working in a restaurant or similar environment as a Cook or equivalent position. Job Knowledge: Knowledge of telephone etiquette, interpersonal communication, typing formats for correspondence and documents, calendaring and filing. The final candidate must successfully pass Eskaton's post offer, pre-employment testing which includes a criminal background check, drug test, TB screen test and health screen. Eskaton is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, gender identity, sexual orientation or protected veteran status.

Do you have a passion for helping people and want to make a true impact in your next career move? A Sous Chef at Sagora Senior Living is a creative and detail-oriented individual who works closely with the Culinary Director and other members of the culinary department to prepare nutritious and attractive meals that exceed resident s expectations and ensure they have a delightful experience at every meal. Join our team at one of our senior living communities offering independent living, assisted living, or memory care, where we put Residents First while being team-focused and quality-centered. We put Residents First, and our team members matter! At Sagora, we invest in and empower our team members to move upward within the company and in their careers. Based on team member surveys, we are certified as a Great Place to Work! Apply now to join our dedicated team that cares, just like you! Our Core Values are Commitment, Empowerment, Communication, Excellence, and Teamwork! Did you know that our name Sagora comes from the combination of two words Sage, which means wisdom or wise person, and Agora, which means a gathering place. Our communities are a gathering place of wisdom! Benefits: Company-paid telemedicine service for all full-time benefit-eligible team members On-Demand Pay request a pay advance! Discount and rewards program use for electronics, food, car buying, travel, fitness, and more! Health/ Dental/ Vision/ Disability/ Life Insurance Flex Spending Account Dependent Care Flex Plan Health Savings Account 401(k) Retirement Savings Plan with company matching! Paid time off and Holiday pay Team Member Assistance Program counseling services at the other end of the phone! Discounted Meal Tickets Referral Bonus Program earn money for referring your friends! Tuition Assistance (for programs directly related to team member's position) Lasting relationships with our residents who have so much wisdom to share! Position Details: Community Name: Ansel Park Independent Living Address: 1250 Orchid Drive, Rocklin, CA 95765 Phone number: ************ Status (FT/PT/PRN): Full Time Shift(s): 1st: 6a-2p; 2nd: 10:30a-7p Starting Pay: $25.59 What does a Sous Chef at Sagora do? Assist Culinary Director in day-to-day oversight and supervision of the culinary department as assigned Oversees the culinary department in the absence of the Culinary Director Preparing menu items in accordance with recipes Cooking la carte items Presenting a finished plate to be served and enjoyed Maintaining a safe, sanitary, clean, and organized cooking area Deep clean kitchen on a monthly basis Assist with inventory and ordering of food and non-food supplies Train and counsel food service associates What do you need to be a Sous Chef? One or more years of work experience as a Sous Chef or Assistant Culinary Director in a commercial kitchen Current ServSafe Certification and Food Handler s permit required as regulated by state and local authorities Must be able to read, write, and communicate effectively with residents, families, guests, and other associates in English Ability to use math to calculate recipes and costing Must have skills necessary to prepare dishes for specialized diets Sagora does not accept unsolicited resumes from headhunters, recruitment agencies or fee based recruitment services. Sagora is an equal opportunity employer and will consider all applicants without regard to race, marital status, sex, age, color, religion, national origin, veteran status, disability or any other characteristic protected by law.

The Executive Chef will have a strong comprehensive understanding of high-volume operations, including premier restaurants, and have a strong enough operational acumen to oversee the successful engineering and execution of multiple dining outlets, including banquets. The Executive Chef must be a creative and an ambitious leader who will set and reach goals and benchmark his or herself against other operations across the market. ESSENTIAL JOB DUTIES ASSIGNED: Plans menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors. Oversees the scheduling and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct. Evaluates staffing needs, coaching, hiring and discipline of staff Ensures that high standards of sanitation, safety and cleanliness are always maintained throughout the kitchen areas. Establishes controls to minimize food and supply waste and theft Develops and tests recipes and techniques for food preparation and presentation, which help to ensure consistent high quality while minimizing food costs. Exercises portion control over all items served and assists in establishing menu selling prices commensurate with optimal margins and market trends. Prepares necessary data for applicable parts of F&B venue budgets; 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. Consults with the Food & Beverage Director about food production aspects of special events being planned. Interacts with food and beverage management to assure that food production consistently exceeds the expectations of Card Members and guests. In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards. Evaluates products to assure that quality, price and related goods are consistently met Cooks or directly supervises the cooking of items that require skillful preparation. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training and professional development opportunities for all kitchen staff Ensures that representatives from the kitchen attend service lineups and meetings Periodically visits dining area when it is open to welcome guests Other duties as assigned QUALIFICATIONS: To perform this job successfully, an individual must be able to multi-task while performing each essential duty satisfactorily. The requirements listed below are representative of the knowledge and/or ability required. Must pass initial drug screening, background investigation, random drug tests and credit check. Mastery of the fundamentals of cooking Mastery of a wide range of flavor and texture profiles, as it relates to pairing sauces, marinades, dressings, etc. with intended food items. Mastery of knives and knife skills, including a wide range of cutting and slicing techniques and butchering meats, fish and poultry. Mastery of sauces, marinades, dressings, wet and dry brines, pickling, poaching, braising and smoking. Mastery of menu and recipe development, food costing, portion control and waste management. Mastery with the rhythm and cadence of high-volume restaurant service flow in the Front and Back of the House, across multiple dining outlets. Mastery of kitchen equipment operation, maintenance, safety and cleaning protocols Mastery of P&L and inventory management Mastery of food and market trends, and a demonstrated ability to work ahead of them Mastery of leadership, management, training and motivation all cooking team members, and a demonstrated history of operational success on these fronts. Strong working knowledge of budget/financial fundamentals and the causes/processes that influence the numbers. Willingness to work varied shifts, including weekends and holidays EDUCATION / EXPERIENCE: Culinary Degree or the working equivalent as follows: A minimum of 10 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter with at least 5-7 years of Kitchen Management experience in a full-service, high-volume dining establishment. Must be a strong motivator, highly organized and able to lead effectively in a fast-paced, high-volume environment. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratios and percentages. LANGUAGE SKILLS: Ability to read, analyze and interpret documents, such as safety rules, operating and procedure manuals. Ability to effectively present information and response to questions from managers, clients, customers, and the general public effectively and courteously. REASONING ABILITY: Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Must have the ability to deal with problems, which may involve several concrete variables. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. While performing the duties of this job, the team member must be able to communicate effectively. The individual is also regularly required to lift up to 50 pounds, bend, stand, walk, sit, and use hand/eye coordination. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. WORK ENVIRONMENT: The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate to loud. When on the Casino floor, the noise level increases to loud. The Casino is a smoking environment, and the team member must be able to work in a smoke-filled atmosphere. The kitchen area can be warm and humid. Must be able to work in limited space. PLEASE NOTE: This position requires availability to work on weekends and holidays. Tyme Maidu of Berry Creek Rancheria Preference Native American Preference

Job Description Pay Grade: 13 Salary: $73,000 - $78,000 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: Ensures that high quality food items are creatively prepared and presented in a cost effective manner Assists in all phases of planning, ordering, inventory, and food preparation Supports the management of cost controls and control expenditures for the account Rolls out new culinary programs in conjunction with the marketing and culinary teams Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen Motivates, trains, develops, and directs the back of house employees preparing and cooking foods to accomplish the objectives of the operation Performs other duties as assigned Qualifications: B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training 3-5 years of relevant culinary experience Mastery of a wide variety of kitchen positions and stations Ability to think on their feet, as well as create, produce, and serve on the fly Knowledge of food cost and how it pertains to a kitchen, product and quality identification Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Excellent interpersonal, customer service, and oral/written communication skills Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1481962 CCL Hospitality Group Caitlin Pham [[req_classification]]

Job Description We are hiring immediately for a full time CHEF position. Note: online applications accepted only. Schedule: Full time schedule. Monday through Friday, 6:00 am to 2:30 pm. More details upon interview. Requirement: 4 years of previous high volume culinary experience required. *Internal Employee Referral Bonus Available Fixed Pay Rate: $30.00 per hour We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1482904. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: *************************** Skg Application Deadline: applications are accepted ongoing until all openings are filled for this position. If an applicant is declined due to the position being filled, they may still be considered for future opportunities and are always welcome to reapply. Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! Eurest is recognized worldwide for standards of service and excellence within the foodservice industry. Embracing an ownership mindset, Eurest leverages global resources, promotes a local presence and enriches the communities we serve. The Eurest Promise, “connect with people, inspire through food, create solutions, and live our promise,” is exemplified throughout our organization. Eurest is proud to serve the world's most respected successful corporations, including many of the Fortune 500. Job Summary Summary: Directs, coordinates and evaluates assigned kitchen, food production and food-service associates. Essential Duties and Responsibilities: Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food. Ensures all food handling, sanitation and customer service standards are met. Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action. Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules. Serves meals or prepares for delivery. Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures. Tracks food use, waste and consumption to requisition or purchase product. Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements. Helps select and develop recipes and menus. Performs other duties as assigned. Associates at Eurest are offered many fantastic benefits. Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. *************************************************************************************** About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Applications are accepted on an ongoing basis. Eurest maintains a drug-free workplace. Req ID: 1482904 [[req_classification]] We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Backed by Y Combinator, CocuSocial is one of the largest marketplace for culinary experience in the US. We empower individual chefs and businesses to host a variety of cooking classes, baking classes, wine tasting workshops and mixology classes. We are growing fast and currently offering service in 26 major cities in the US including New York, San Francisco, LA, Chicago, Atlanta, Washington DC, Seattle, Philadelphia and San Diego. Our mission is to educate, entertain and bring people together through food and drink. Job Description CocuSocial is one of the premiere culinary experience providers in the US. As a minority founded and owned company, we celebrate diversity and inclusivity of all backgrounds. Our team of Chef Instructors based in 26 different cities across the U.S. and the variety of different cooking classes and experiences offered through our platform reflect our philosophy that through food, we can come together and connect with one another - regardless of differences in culture, ethnicity, religion, or sexual orientation. We are seeking experienced chef instructors to teach live, in-person recreational cooking, baking, and pastry classes. This opportunity is not virtual . This opportunity is available for chefs who are interested in teaching in one of CocuSocial's partner venues (restaurants, hotels, breweries, event spaces). CocuSocial Chef Instructors can expect flexible scheduling, the opportunity to teach recipes and dishes they're passionate about, a supportive team to assist in creating best-selling classes, and competitive compensation. We're looking for experienced chef instructors who are comfortable teaching any of the following popular international dishes: Handmade Pasta, Cheese Making, Choux Pastry, Ramen, Pad Thai, Spanish Paella and Spanish Tapas. The instructor will be responsible for leading and organizing the entire class, including purchasing ingredients, setting up, teaching each dish step-by-step in a hands-on manner, and cleaning up. Qualifications -An experienced chef instructor with at least 2 years experience teaching recreational cooking classes -An individual with ServSafe certification or a relevant food handler's license -Authorized to work in the United States -Someone who loves to share his/her/their passion for cooking with other people and help them to learn in a hands-on manner Additional Information This is a part-time contract role with flexible scheduling.

Backed by Y Combinator, CocuSocial is one of the largest marketplace for culinary experience in the US. We empower individual chefs and businesses to host a variety of cooking classes, baking classes, wine tasting workshops and mixology classes. We are growing fast and currently offering service in 26 major cities in the US including New York, San Francisco, LA, Chicago, Atlanta, Washington DC, Seattle, Philadelphia and San Diego. Our mission is to educate, entertain and bring people together through food and drink. Job Description CocuSocial is one of the premiere culinary experience providers in the US. As a minority founded and owned company, we celebrate diversity and inclusivity of all backgrounds. Our team of Chef Instructors based in 26 different cities across the U.S. and the variety of different cooking classes and experiences offered through our platform reflect our philosophy that through food, we can come together and connect with one another - regardless of differences in culture, ethnicity, religion, or sexual orientation. We are seeking experienced chef instructors to teach live, in-person recreational cooking, baking, and pastry classes. This opportunity is not virtual . This opportunity is available for chefs who are interested in teaching in one of CocuSocial's partner venues (restaurants, hotels, breweries, event spaces). CocuSocial Chef Instructors can expect flexible scheduling, the opportunity to teach recipes and dishes they're passionate about, a supportive team to assist in creating best-selling classes, and competitive compensation. We're looking for experienced chef instructors who are comfortable teaching any of the following popular international dishes: Handmade Pasta, Cheese Making, Choux Pastry, Ramen, Pad Thai, Spanish Paella and Spanish Tapas . The instructor will be responsible for leading and organizing the entire class, including purchasing ingredients, setting up, teaching each dish step-by-step in a hands-on manner, and cleaning up. Qualifications -An experienced chef instructor with at least 2 years experience teaching recreational cooking classes -An individual with ServSafe certification or a relevant food handler's license -Authorized to work in the United States -Someone who loves to share his/her/their passion for cooking with other people and help them to learn in a hands-on manner Additional Information This is a part-time contract role with flexible scheduling.

Job Title: Chef Job Type: Full-time Job Location: Human Nutrition Research Center USDA located at430 West Health Sciences Dr, Davis, CA 95616 Shift: 8 hours shift Requirement: Completion of culinary school or equivalent training. Previous experience in a professional kitchen setting. Certification in food safety and sanitation. Ability to create and execute menus according to dietary requirements. Precision in following recipes and portion control. Requires teamwork, accuracy, and flexibility. Innovation in developing new dishes and recipes. Duties: Prepare meals according to established recipes and dietary requirements. Follow detailed procedures for meal preparation. Maintain cleanliness and organization in the kitchen area. interact with customers and address any concerns. Ensure that dishes meet high standards at all stages of preparation and

Job Description As an F&B Chef, you will oversee the preparation of all menu items for our outlets, ensuring quality, consistency and timeliness of delivery to our Guests. You will lead an Award-Winning Culinary Team through daily, weekly, monthly and yearly goals, with a strong emphasis on creating a memorable Guest Experience. ESSENTIAL DUTIES AND RESPONSIBILITIES: Ensures that all line cooks and kitchen hands are working according to the set protocols and procedures of the Executive Chef and Food & Beverage Director. Oversees the productivity of the front-line Culinary Team to ensure consistency, quality and timeliness of execution. Evaluate staffing needs along with coaching staff and hiring and discipline of staff Monitors cleanliness and safety compliance of the kitchen Mentors, trains and motivates Team Members Maintains a positive and professional approach with Team Members Ensures all cooks follow proper plate presentation and garnish set for all dishes Responsible for Team Member scheduling, payroll, and labor management Responsible for following and enforcing restaurant policies regarding Team Members, and administering prompt, fair and consistent corrective action for any and violations of Casino policies, rules, and procedures. Manages and enforces all applicable food service, health and safety regulations and procedures Attends all scheduled leadership meetings and brings suggestions for improvement Promptly reports equipment and food quality problems to Executive Chef Responsible for management of inventory levels and venue needs Creates menus, specials, and assists Executive Chef with new recipe development Assists with cost management, waste, and re-appropriation of leftovers Assists Executive Chef in organizing budgets and finances for the kitchen Other duties as assigned. 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, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Must pass initial drug screening, background investigation, and random drug tests and credit check. Strong working knowledge of the fundamentals of cooking Strong working knowledge of knives and knife skills, including a wide range of cutting and slicing techniques and butchering meats, fish and poultry. Strong working knowledge of kitchen equipment operation, maintenance, safety and cleaning protocols. Strong familiarity with recipes and yields, and a keen sense for making adjustments if yields do not align. Ability to work across the line in all stations, as needed Strong working knowledge of food costs and inventory management Strong working knowledge of food and market trends Comfort in training, mentoring, and motivating fellow team members. Willingness to work varied shifts, including weekends and holidays Strong communicator, both written and verbal EDUCATION / EXPERIENCE: Culinary Degree preferred OR working equivalent as follows: A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter AND, 2 years of Kitchen Management experience in a full-service, high-volume dining establishment. Must be a strong motivator, and clearly able to demonstrate quality people skills. LANGUAGE SKILLS: Ability to read, analyze and interpret documents, such as safety rules, operating and procedure manuals. Ability to effectively present information and response to questions from managers, clients, customers, and the general public effectively and courteously. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratios, and percentages. Reasoning Ability: Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Must have the ability to deal with problems, which may involve several concrete variables. Physical Demands: The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. While performing the duties of this job, the Employee must be able to communicate effectively. The individual is also regularly required to lift up to 50 pounds, bend, stand, walk, sit, and use hand/eye coordination. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate to loud. When on the Casino floor, the noise level increases to loud. The Casino is a smoking environment, and the employee must be able to work in a smoke-filled atmosphere. The kitchen area can be warm and humid. Must be able to work in limited space. PLEASE NOTE: This position requires availability to work on weekends and holidays. Tyme Maidu of Berry Creek Rancheria Preference Native American Preference

Come work for Sacramento's Leading Restaurant Group!!! Want to be a part of a Culinary, award-winning team? The Kitchen Restaurant is seeking a highly skilled Chef de Partie to join this team of individuals who embody our core values of gracious hospitality, culinary excellence, genuine teamwork, persistent improvement, and who take pride in everything they do. The Kitchen has earned every imaginable local and regional award along with an impressive record of national accolades, including a MICHELIN star, the AAA Five Diamond Award, a nod as a semi-finalist for the James Beard Outstanding Restaurant Award, La Liste Top 100 Restaurants, the highest Zagat ratings, and honors from Wine Spectator and Wine Enthusiast, as well as inclusion in the Yelp Top 100 and the OpenTable Top 100. Benefits & Perks of working for our team: $28.00 - $32.00 per hour FREE Meals on shift $100 Reimbursement Employee Discount at all Selland Family Restaurants Current Holidays Off: 4th of July, Thanksgiving, Black Friday, Christmas, New Years, Superbowl, Easter Sunday Flexible Schedule Paid Sick Leave Medical, Dental, Vision Benefits (Full-Time Employment) Paid Time Off (Full-Time Employment) Holiday Pay (Full-Time Employment) Employee Wellness Offerings- Mental Health Resources Continued Education Reimbursements- WSET, Court of Masters, Pastry Certifications, etc. Professional Teams We value our team members and promote from within!!! Employee Celebrations- Promotions, Anniversaries, Birthdays! We love to celebrate YOU! The Kitchen Restaurant is a great place to thrive and grow, offering employees a chance to build a career while doing what they love. Requirements Required Job Skills : At least 2+ prior years' experience in an equivalent-style restaurant (Fine Dining, Elevated Banquet service, Seasonal Menu) Wine and spirits knowledge Memorization- ability to learn and memorize changing menu, food, recipe, dish, spirits, wine offerings regularly. Ability to always be positive, attentive, and hospitable A willingness to learn and grow Must be available for PM shifts Wed-Sun. Ability to work varied hours/days as business dictates. Must be at least 18 years of age. Reliable transportation to work. Position Summary: The Chef de Partie plays a pivotal role in upholding the exquisite standards of our Michelin Star restaurant, ensuring that each dish not only meets but exceeds our guests' expectations for quality and satisfaction. This esteemed position involves meticulous cleaning, receiving, preparation, and stocking of culinary products. Adept in the art of knife skills, the Chef de Partie demonstrates precision and safety while seamlessly executing instructions and maintaining composure during the high-paced service environment. Adhering to the highest sanitary standards, this team member diligently follows the restaurant's standard operating procedures and health codes to ensure optimal food handling. In addition to culinary expertise, the Chef de Partie is committed to fostering a refined dining experience. They engage with guests and colleagues with grace and warmth, providing prompt assistance and approaching every interaction with hospitality, knowledge, and an inviting demeanor, all essential qualities in creating memorable moments for our valued patrons. HOSPITALITY. EXCELLENCE. TEAMWORK. IMPACT. PRIDE. COME BE A PART OF OUR TEAM! Thank you for considering a career with Selland Family Restaurants! Salary Description $28 to $32 per hour

Responsible for all kitchen operations in Louie Oliver's. Supervises Louie Oliver's cooks. Manages and over sees production in all kitchens. Maintains high quality of food preparations and production while managing all aspects of back of house kitchen business. Embraces and maintains company service culture and core values. Exhibits leadership and vision to align, inspire, develop, and motivate team members. Qualifications: Required minimum 5-years' overall experience in the food service industry. Required excellent interpersonal, customer service, communication, team building, and problem-solving skills. Must be a graduate of a 2-year culinary program with emphasis on food production management, with 2-years' experience as a kitchen manager or supervisor in a casino or restaurant serving at least 5,000 covers per week. Must have proven track record in quality, productivity, and presentation. Must have ability to analyze financial information and arrive at the correct conclusions. Preferred multiple outlet experience and fine dining experience. Essential Job Functions: Leads the Louie Oliver's kitchen team. Works cooperatively with the front of house manager of Louie Oliver's to achieve excellent product for our guests. Manages the production side of food service in Louie Oliver's. Creates new recipes and contributes to the menu format. Conducts non-standard product tests and selections. Coordinates with purchasing the procurement of food and beverage products for use. Ensures that standardized and national-contract products are used in the kitchen. Maintains current recipe files and enforces the consistent use of recipes by staff. Ensures that safe and appropriate procedures are used when receiving, storing, preparing, holding, cooking, and serving food. Uses HACCP sanitation guidelines and procedures when doing the above. Inspects and tastes prepared foods to ensure excellent quality and presentation. Oversees the repair and cleanliness of all assigned back of house areas. Oversees the appropriate operation and maintenance of kitchen equipment and other kitchen assets. Oversees the kitchen safety programs for Louie Oliver's. Participates in the budgeting and planning processes. Maintains food, labor, and other expenses at budgeted levels, using established procedures. Ensures that appropriate staffing levels are maintained in the kitchen. Hires, trains, supervise and develops kitchen staff. Develops and maintains a positive work environment. Reports any problems to the Executive Sous Chef. Conducts Performance Reviews, makes or recommends wage increases, makes or recommends promotions. Handles employees' complaints or grievances; recommends disciplinary action or disciplines employees. Ability to read, write, speak and understand English. Perform other duties as assigned traditionally performed by a Room Chef. Physical, Mental & Environmental Demands: Must be able to work and maneuver in a close or small kitchen/working environment during entire shift. Must be able to tolerate areas with extreme hot and cold temperatures. Must have dexterity to use knives and other hand-held instruments as well as food preparation equipment required. Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas. Must be able to lift up to 50 pounds. Must be able to push carts weighing up to 100 pounds. Must be able to use proper team lifting and carrying techniques. Must be able to bend, reach, kneel, twist and grip items when necessary. Must be able to work at a fast pace and in stressful situations. Must be able to work in areas containing secondhand smoke, dust, loud noises and bright lights. TO APPLY FOR THIS POSITION VISIT OUR WEBSITE: *************************************** Harrah's reserves the right to make changes to this whenever necessary. It is our policy to provide equal employment opportunity to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, or marital status. This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Duties, responsibilities and activities may change, or new ones may be assigned at any time with or without notice. Preference is given to qualified Buena Vista Me-Wuk tribal members and members of other federally recognized tribes. JOB CODE: 126-25

Job DescriptionDescription: SELLAND'S MARKET CAFE HOSPITALITY. EXCELLENCE. TEAMWORK. IMPACT. PRIDE. The Sous Chef is responsible for maintaining the Kitchen's overall efficiency and organization of its hourly team to meet the demand of the Restaurant's services. In addition, the Sous Chef must ensure that the Restaurant's food quality & customer satisfaction continue to meet or exceed the Restaurant's standards. The Sous Chef ensures that all Food Items are properly received, stored, cleaned, prepared, and executed according to company Standards and Brand. The Sous Chef has the knowledge of and ensures that the entire team practices sanitary food handling in the kitchen at all times. The Sous Chef acts a primary leadership position in the Kitchen at all times and exudes professional leadership at all times and in all instances. Benefits & Perks of working for our team: $70,000-$84,000/yr FREE Meals on shift $100 Reimbursement Employee Discount at all Selland Family Restaurants Current Holidays Off: 4th of July, Thanksgiving, Black Friday, Christmas, New Years, Superbowl, Easter Sunday Full-Time Employment Career growth potential Flexible Schedule Paid Sick Leave Paid Time Off - with PTO bonus after 90 days of employment Medical, Dental, Vision Benefits Holiday Pay Employee Wellness Offerings- Mental Health Resources Continued Education Reimbursements- WSET, Court of Masters, Pastry Certifications, etc. Professional Teams We value our team members and promote from within!!! Employee Celebrations- Promotions, Anniversaries, Birthdays! We love to celebrate YOU! Requirements: Required Job Skills: 2 + years of previous experience as an Executive Chef or Sous Chef in a full-service or Café style restaurant is a must!! Must have quality knife skills and work safely. Able to communicate verbally in an articulate manner. Has prior experience training team members. Extensive knowledge of safe food handling Must be able to work varied hours/days as business dictates- Candidates will not be considered unless they have open availability. Must be at least 18 years of age Must have reliable transportation to work. COME BE A PART OF OUR TEAM! Thank you for considering a career with Selland Family Restaurants!

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" 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.

Job DescriptionJob Title: Chef Job Type: Full-time Job Location: Human Nutrition Research Center USDA located at430 West Health Sciences Dr, Davis, CA 95616 Shift: 8 hours shift Requirement: Completion of culinary school or equivalent training. Previous experience in a professional kitchen setting. Certification in food safety and sanitation. Ability to create and execute menus according to dietary requirements. Precision in following recipes and portion control. Requires teamwork, accuracy, and flexibility. Innovation in developing new dishes and recipes. Duties: Prepare meals according to established recipes and dietary requirements. Follow detailed procedures for meal preparation. Maintain cleanliness and organization in the kitchen area. interact with customers and address any concerns. Ensure that dishes meet high standards at all stages of preparation and Powered by JazzHR pj O00HVICZ

As an F&B Chef, you will oversee the preparation of all menu items for our outlets, ensuring quality, consistency and timeliness of delivery to our Guests. You will lead an Award-Winning Culinary Team through daily, weekly, monthly and yearly goals, with a strong emphasis on creating a memorable Guest Experience. ESSENTIAL DUTIES AND RESPONSIBILITIES: Ensures that all line cooks and kitchen hands are working according to the set protocols and procedures of the Executive Chef and Food & Beverage Director. Oversees the productivity of the front-line Culinary Team to ensure consistency, quality and timeliness of execution. Evaluate staffing needs along with coaching staff and hiring and discipline of staff Monitors cleanliness and safety compliance of the kitchen Mentors, trains and motivates Team Members Maintains a positive and professional approach with Team Members Ensures all cooks follow proper plate presentation and garnish set for all dishes Responsible for Team Member scheduling, payroll, and labor management Responsible for following and enforcing restaurant policies regarding Team Members, and administering prompt, fair and consistent corrective action for any and violations of Casino policies, rules, and procedures. Manages and enforces all applicable food service, health and safety regulations and procedures Attends all scheduled leadership meetings and brings suggestions for improvement Promptly reports equipment and food quality problems to Executive Chef Responsible for management of inventory levels and venue needs Creates menus, specials, and assists Executive Chef with new recipe development Assists with cost management, waste, and re-appropriation of leftovers Assists Executive Chef in organizing budgets and finances for the kitchen Other duties as assigned. 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, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Must pass initial drug screening, background investigation, and random drug tests and credit check. Strong working knowledge of the fundamentals of cooking Strong working knowledge of knives and knife skills, including a wide range of cutting and slicing techniques and butchering meats, fish and poultry. Strong working knowledge of kitchen equipment operation, maintenance, safety and cleaning protocols. Strong familiarity with recipes and yields, and a keen sense for making adjustments if yields do not align. Ability to work across the line in all stations, as needed Strong working knowledge of food costs and inventory management Strong working knowledge of food and market trends Comfort in training, mentoring, and motivating fellow team members. Willingness to work varied shifts, including weekends and holidays Strong communicator, both written and verbal EDUCATION / EXPERIENCE: Culinary Degree preferred OR working equivalent as follows: A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter AND, 2 years of Kitchen Management experience in a full-service, high-volume dining establishment. Must be a strong motivator, and clearly able to demonstrate quality people skills. LANGUAGE SKILLS: Ability to read, analyze and interpret documents, such as safety rules, operating and procedure manuals. Ability to effectively present information and response to questions from managers, clients, customers, and the general public effectively and courteously. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide into all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratios, and percentages. Reasoning Ability: Ability to apply commonsense understanding to carry out instructions furnished in written, oral or diagram form. Must have the ability to deal with problems, which may involve several concrete variables. Physical Demands: The physical demands described here are representative of those that must be met by an individual to successfully perform the essential functions of this job. While performing the duties of this job, the Employee must be able to communicate effectively. The individual is also regularly required to lift up to 50 pounds, bend, stand, walk, sit, and use hand/eye coordination. Specific vision abilities required by this job include close vision, distance vision, and the ability to adjust focus. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate to loud. When on the Casino floor, the noise level increases to loud. The Casino is a smoking environment, and the employee must be able to work in a smoke-filled atmosphere. The kitchen area can be warm and humid. Must be able to work in limited space. PLEASE NOTE: This position requires availability to work on weekends and holidays. Tyme Maidu of Berry Creek Rancheria Preference Native American Preference