Sous chef jobs in Long Beach, CA - 625 jobs

Compensation COMPENSATION: The salary range for this position is $75,000 to $80,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation . There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Description We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. Job Responsibilities Train and manage kitchen personnel and supervise/coordinate all related culinary activities Estimate food consumption and requisition or purchase food Select and develop recipes as well as standardize production recipes to ensure consistent quality Establish presentation technique and quality standards, and plan and price menus Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications Requires 2-3 years of experience in a related position Requires 2-3 years of post-high school education or equivalent experience Culinary degree preferred Requires advanced knowledge of the principles and practices within the food profession Requires experiential knowledge of management of people and/or problems Requires oral, reading and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

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

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

Job Description We are seeking an experienced and dynamic Chef who is passionate about seafood and dedicated to culinary excellence. For over 25 years, the Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. Here's What We'll Bring To The Table for Executive Chef/Chef: Competitive Salary: $105,000 - $125,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k with a Match Education Reimbursement Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Chef, you will be partnered with the General Manager and serve as an integral member of our leadership team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 30 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: Lead a team of culinary professionals focused on quality of product, consistency, and development. Lead all roll out programs to the menu, seasonal items, and recipe changes. Develop all Sous Chefs and kitchen crew for cross training and promotion through daily feedback and annual performance reviews. Ensures that all food products meet company recipe specifications for preparation and quality. Oversees the pass and approves dishes before they go to guest tables. Complete opening and closing duties as assigned to set up the day for success. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards. Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures Monthly End of Period inventory (all kitchen) Interface and communicate with GM on financial responsibilities, results and recipe adherence. Creates and is responsible for execution of corrective action plans for kitchen. Interviews and selects new kitchen crew Interacts with Guests - table visits, concerns, special requests Leads and is responsible for MIT training (classroom) Leads all kitchen crew meeting Essential Skills/Experience: Minimum of 21 years of age. 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $18M) High school graduate. Culinary training. Ability to analyze financial reports. Ability to communicate verbal and written English with Guests, management and co-workers. Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items. Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation. Ability to lift up to 40 lbs., 10-20 is typical Ability to carry up to 120 feet Ability to reach up to 6 feet, 4 is typical Ability to work off counter heights of 36 - 42 inches Ability to move through 24 inch aisles and spaces as small as 12 inches

About us: Come join a group of incredible, passionate hospitality professionals. The Odyssey's history is rooted in Los Angeles. For more than forty years, The Odyssey has been a destination to gather and experience elegant, seasonally inspired menus and welcoming service provided by our exceptional and loyal team members. We are looking to bring a new, passionate leader to propel this amazing property beyond where it has gone in the past. The Odyssey is a steak-forward concept with a creative focus on farm-to-table. Over-the-top culinary and cocktail programs set us apart from the rest and make the future of the Odyssey exceptionally bright. If you love making magical moments happen through delicious food, then we want to meet you! Pay: $90000 - $120000 / year plus 15% bonus Position Summary: As the Executive Chef at The Odyssey Restaurant and Event Center, you'll play a pivotal role in shaping the culinary direction of our establishment. You will be instrumental in elevating our culinary offerings, maintaining operational excellence, and delivering unforgettable dining experiences. Competitive Benefits: Industry-leading compensation plus bonus program Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Paid vacation starting at 2 weeks per year Paid/Floating holidays for 5 major holidays 24 hours paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions Responsibilities: Oversee all aspects of the culinary operations at The Odyssey Restaurant and Event Center. Develop and execute seasonal menus that showcase creativity, innovation, and culinary excellence. Lead, mentor, and inspire a team of talented chefs and kitchen staff to consistently deliver exceptional food quality and service. Manage food costing, inventory control, and budgeting to ensure financial targets are met. Collaborate with the events team to create custom menus and cater to the specific needs of private events and banquets. Maintain high standards of cleanliness, sanitation, and food safety in accordance with industry regulations. Foster a positive and collaborative work environment where teamwork and professional growth are encouraged. Requirements: Proven experience (minimum 2 years) as an Executive Chef in a high-volume restaurant or catering/event establishment. 5 years' minimum experience in a BOH leadership role in a high-volume restaurant or event center environment Strong culinary skills with a passion for creating innovative and flavorful dishes. Extensive experience in managing and executing private events, banquets, and catering operations. Excellent leadership, communication, and organizational skills. Ability to thrive in a fast-paced environment and adapt to changing priorities. Knowledge of food safety standards and best practices. Culinary degree or relevant certification preferred. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

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

Job Description Salary: $85,000-100,000 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Chartwells Higher Education is hiring an energetic and growth minded Executive Chef to lead our CATERING culinary team at CSUN! In this key leadership role, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the catering staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. This is an exciting opportunity for an entrepreneurial Culinary professional to join the world's largest food service company (Compass Group) and make a difference at California State University, Northridge. Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet ServSafe certified - highly desirable Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1493421 Chartwells HE SARA C ST CLAIR [[req_classification]]

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

Summary/Objective The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. Qualifications: 1. Must speak Fluent English. 2. Must have a valid Driver's License and a mode of transportation. 3. Must be 21 years of age or older. 4. Must have at least 1 (one) year of experience in the Food and Beverage or Hospitality industry. 5. Must have a High School Diploma. 6. Must be available to work at least 20 hours a week. 7. Cannot have a Felony or Misdemeanor on record. 8. Must have two valid forms of identification that qualifies employee to work in the United States. 9. Must be able to lift 50 pounds. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance. 2. Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. 3. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. 4. Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas. 5. Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations. 6. Perform other related duties incidental to the work described herein. Competencies 1. Strategic Thinking. 2. Business Acumen. 3. Thoroughness. 4. Leadership. 5. Communication Proficiency. 6. Presentation Skill Supervisory Responsibility This position manages all employees of the department and is responsible for the performance management and hiring of the employees within that department Work Environment The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. Physical Demands The employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. Position Type/Expected Hours of Work This position regularly requires long hours and weekend work. Travel Local travel expected for this position. Required Education and Experience [Indicate education based on requirements that are job-related and consistent with business necessity. Examples are given below.] 1. Bachelor's degree with major concentration in food preparation, management, nutrition or related field. 2. Four years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience. Preferred Education and Experience [Indicate education based on requirements that are job-related and consistent with business necessity. Examples are given below.] 1. Master's degree. 2. Prior experience as an executive chef. 3. Prior experience training, purchasing and managing budgets. Additional Eligibility Qualifications None required for this position. Work Authorization/Security Clearance (if applicable) [This section lists visa requirements, H1-B sponsorship, special clearances, etc. If applicable, insert information regarding government contracts or special requirements.] EEO Statement Angelina's provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

A reimagined Luminarias, with a modernized take on the beloved neighborhood restaurant following a multimillion-dollar interior and exterior remodel. The open-concept dining room features large swings in lieu of dining chairs and 25-foot floor-to-ceiling windows - seamlessly blending into an expansive deck for al fresco dining and sweeping views of the San Gabriel Valley. With an all-new Dinner & Brunch menus comprised of new American dishes with a Latin influence. Destined to be a lively social space for the community, Luminarias' vast bar will serve specialty and classic craft cocktails, along with premium spirits, local wines & beers. We are all about advancement and growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member! Pay: $75000 - $85000 / year (plus bonus) Top-notch Benefits: Industry-leading compensation package Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. *NEW* Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, child care, student loans & more! Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Paid vacation starting at 2 weeks per year Paid/Floating holidays for 5 major holidays 24 hours paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions Job Summary: The Exec Sous Chef will work in tandem with Executive Chef to hire, coach, counsel and conduct performance evaluations of culinary and kitchen staff. The Chef de Cuisine will assist with development of management and full-time employees as well. Leadership: Work with executive chef and sous chef to develop and conduct biannual training seminars for event chefs, cooks and kitchen helpers (and other off-premises staff as required); including but not limited to standard operating procedures, sanitation and food handling, menu standards, presentation, buffet/station set-up and BOH event set-up. Work with executive chef and executive sous chefs to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives. Develop, train and mentor culinary team. Act as a resource to them as well as other back-of-house (BOH) personnel. Work with executive chef in developing and training staff. Recommend or conduct disciplinary action, including termination, of culinary team when necessary, according to company standards. Attend and participate in culinary job/career fairs when appropriate. Financial / Labor Costs: Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department. Develop and maintain party portioning reports to ensure proper portioning of food takes place at future events. Work with direct reports to ensure reusable leftover food is being held properly at events and that a system is developed and maintained for food returned to the premises from events. Assist executive chef as needed with weekly kitchen labor schedules for commissary production and events staff, meeting staffing criteria/guidelines and labor budgets by utilizing forecasting tools. Review of forecasted vs. actual labor costs each week based on budgeted costs. Assist in developing labor cost controls based on these reports. Work with executive chef to forecast seasonal staffing levels, hiring and attainment/retention of staff. Culinary: Work with off-premise culinary team to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level. Conduct hands-on teaching and training in kitchen and at events, working closely with chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution. Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes Work with executive chef and production executive sous chef to develop production methodologies to increase efficiency, productivity, quality and/or consistency in commissary. Work with off-premises executive sous chef and production executive sous chef to train and monitor sanitation and food handling in commissary and at events. Develop, implement and maintain sanitation practices and protocol. Review menu each week with event chefs to discuss all details of events including menu, presentation, staff assignments and logistics, and work with chefs to develop party plans for each event. Work with pastry team to insure that desserts served are executed properly at events by culinary staff. Rotate working in production and going to all venues and off-premises events to monitor quality and consistency and ensure that company standards are being met. Accountable for creating weekly check-off schedule and monitoring the process, including recovery and weekend bake-off and auxiliary deliveries. Share responsibility with executive chef when necessary. Work with Vice President of Operations and executive Chefs on on-going and biannual menu development for our standard menus, internal menu tastings and photo shoots. Work with executive chef on biannual culinary educational training programs. Be involved in all client tastings, executing tastings or reviewing and monitoring tastings executed by other chefs. Track photos and tasting notes. Administrative: Edit menus for portioning, menu design and other details, making changes to menus as needed. Thoroughly understand kitchen administrative flow. Assist executive chef in maintenance and upkeep of system. Assist executive chef in detailed planning and administrative work with special projects. Fulfill all administrative responsibilities of executive chef as need Education/ Experience/ Skills: Strong familiarity with OSHA and all local Department of Health Regulations. Three years senior level or executive chef experience in high-quality, volume-oriented environment. AOS Culinary School graduate or related training, degree in Culinary Arts preferred 3+ years related lead Chef experience Always practice company culture. Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability. Perform all reasonable requests from executive team. Attend and participate in all scheduled meetings and training sessions. Know and follow all company emergency and safety procedures. Must be able to communicate clearly and effectively in English. Passionate culinarian with effective palate and sense of presentation. Ability to handle multiple tasks and work well in environment with time constraints. Ability to troubleshoot effectively. Detail-oriented with good organizational skills, performing work accurately and efficiently. Demonstrated excellent communication skills, both oral and written. Physical Demands: Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

About Butler Hospitality Butler Hospitality is a Hospitality Tech Company that serves the world's best hotel operators (Hersha, Real Hospitality, Crescent, M&R) to increase the efficiency of their food and beverage operations. Butler Hospitality takes over restaurants inside of full-service hotels and transforms their kitchens into delivery hubs that provide virtual room service and catering to nearby limited- and select-service hotels. About The Role: Butler Hospitality is looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service. To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed. Responsibilities: Oversee day-to-day BOH operations in Los Angeles Learn and teach Butler's ordering and inventory systems Supervise production staff within the kitchens Open new restaurants and build teams of 40-50 members Monitor P&L, COGS to hit targets, approximately 5-7 million per year Maintain kitchen SOPs for a clean & efficient workplace Comply with all food safety and sanitation guidelines Learn Butler's Prime menu items and train staff according to the recipes Qualifications: At least ten years of experience in the culinary, food & beverage industry with at least five years of those years in a leadership capacity At least five years of banquet experience Advanced knife handling skills ServSafe Certified Be used to a fine dining, fast-paced environment. English speaking, Spanish a plus. Competences: Customer Service Interpersonal Skills Ethics Good Judgment Dependability WHY BUTLER HOSPITALITY? Great pay and benefits Comprehensive Insurance 401k Bonus Structure PTO Development and training program Proof of vaccination will be required upon job offer The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or physical requirements. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job

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

Specialty Restaurants, a leader in the hospitality industry, and is a high-spirited and successful family-owned corporation. Named one of Travel + Leisure's “Best Date Spots in America”, Castaway has curated a whole new dining experience where everyone, including our employees, feels like a star. Our seasonally-inspired menu features interesting cuts of meats from top-notch butchers, a raw bar, vegetable-centric sides, and build-it-yourself charcuterie boards. Castaway has received various notable accolades, including being named one of the top “Most Romantic Restaurants in LA” by Thrillist, LA Weekly, Zagot, Yelp, Open Table, and NBC. Our mission at Castaway/Specialty Restaurants is to always innovate and consistently deliver a 5 star experience for our teams, guests, partners and community. SRC prides itself on growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member! Job Summary: The Executive Sous Chef is responsible for overseeing the daily culinary operations of the restaurant, including inventory management, ordering, recipe sheets, training, kitchen safety & cleanliness, and the production of consistent, high-quality food. He/she also supports the Executive Chef by completing projects as directed. The Exec Sous Chef may be required to temporarily assume the duties of the Chef in his or her absence. Competitive Benefits: Industry leading compensation + bonus program Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Paid vacation starting at 2 weeks per year Paid/Floating holidays for 5 major holidays 24 hours paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with a $4,000 payout for qualifying management positions $1,000 signing bonus after 90 days! Pay: $80000 - $90000 / year plus bonus Job Duties: •Responsible for food production, and leading a team of cooks to provide 5-star high-quality food to all guests •Ensures adherence to all recipes guidelines to provide consistent quality, proper presentation technique and food safety standards, consults with Chef if there are any concerns. •Operates all kitchen equipment safely and correctly. •Follows facility and chef's safe food handling guidelines. •Follows all sanitation and nutrition practices •Follows all portion sizes, quality standards, department rules, policies and procedures •Oversee and assist the kitchen staff in all aspects of food production •Performs additional responsibilities, although not detailed, as requested by the Chef or General Manager at any time. Education/ Experience/ Skills: •Minimum 3 years' in a similar Chef role in a high-volume restaurant environment •Detailed oriented with a strong emphasis on accuracy and time management. •Ability to interface with various levels of management •Strong familiarity with OSHA and all local Department of Health Regulations. •PC literate with a working knowledge of general systems Physical Demands: •Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.

Job Description Culinary Operations Lead (Executive Sous Chef) - The "Anti-Restaurant" Kitchen Schedule: Daytime Only | No Late Nights | Moving to Monday-Friday Compensation: $85,000 - $90,000 + Performance Incentives & Event Pay Tired of the 2:00 AM grind? Welcome to the Future of Prepared Dining. We are not your typical "box drop" meal service. We are a high-growth, chef-driven culinary startup that is redefining prepared dining. We provide better-than-restaurant-quality food-think Gjelina or Hatchet Hall quality-delivered to a dedicated, high-retention clientele. We are looking for a professionally mature Executive Sous Chef / Operations Manager to step in as our Lead Operator. This isn't a "clipboard job." You will partner directly with our Founder/Executive Chef to own the kitchen, command the team, and help lead our operations as we scale from a local favorite to a regional powerhouse. Why this is the best move for your career: Elite Quality & Creative Freedom: You'll work with a globally inspired menu that changes every single week. No repetitive "harvest bowls." You'll be working with grass-fed/finished beef, Lumina Farms lamb, and fresh Farmers Market hauls. True Work-Life Balance: We value your life outside the kitchen. No nights. We currently run a Tuesday-Saturday production schedule and are transitioning to Monday-Friday. Ground Floor Opportunity: This is a pivotal hire. As the company scales, this role is designed to evolve into a VP of Operations with leadership pathing as we expand. Culture Over Corporate: The kitchen vibe is fun, high-energy, and collaborative-we listen to music, avoid "clipboard management," and value leaders who are physically agile and lead by example. The Role: As the Lead Operator, you will own the kitchen. While the Executive Chef focuses on brand vision and expansion, you will be the "boots on the ground" commanding the team, managing high-volume batch cooking and plating, and overseeing smart cost controls and inventory management. What we are looking for: Experience: Proven Sous or Executive Sous Chef experience in high-quality, high-volume environments (Fine Dining, Luxury Hotels, or Elite Catering). Mindset: An "Operator First" mentality with zero ego. You should be a smart leader who aligns with a clean, healthy cooking culture. Technical Chops: Proficiency in modern and classic techniques. Experience with batch cooking or high-volume precision is a huge plus. Physicality: You are someone who stays active and leads from the front; the physical demands of a fast-moving kitchen are where you thrive. The Perks: $85k - $90k Base Salary. Signing Bonus potential after an initial 6-month period. Extra Income: Opportunities to earn $400-$500 per event, assisting with our high-end private catering. Professional Growth: Real opportunity for increased responsibility and leadership as the brand expands. Ready to lead a kitchen that values your craft AND your time? Submit your résumé here or email andrew@haakerecruiting.com

Benefits: 401(k) Bonus based on performance Company parties Competitive salary Paid time off The Head Chef is responsible for overseeing the entire kitchen operation, including menu development, new creative ideas, food preparation, staff leadership, and cost management. This role ensures that all culinary offerings meet the highest standards of taste, presentation, quality, and safety. The Head Chef leads the kitchen team with creativity, discipline, and a passion for excellence. Key Responsibilities: Supervise all kitchen staff, including hiring, training, scheduling, and performance management. Ensure consistent food quality and presentation standards are upheld at all times. Monitor inventory levels and manage ordering, receiving, and proper storage of ingredients. Maintain strict compliance with health, safety, and sanitation regulations. Control food costs and minimize waste through proper forecasting and portioning. Collaborate with front-of-house staff to ensure seamless service and guest satisfaction. Lead by example in maintaining a clean, organized, and respectful work environment. Qualifications: Proven experience as a Head Chef or Senior Sous Chef in a high-volume dining establishment. Culinary degree or equivalent professional training preferred. Strong leadership and organizational skills. Deep understanding of various cooking methods, ingredients, and cuisines specifically seafood. Proficiency in kitchen management, inventory control, and cost analysis. Ability to perform under pressure and maintain composure in a fast-paced environment. Excellent communication and team-building abilities. Requirements: • Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred. • Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. • Strong problem-solving skills and the ability to manage complex kitchen operations. • Proficient in using computer systems and software necessary for kitchen management. • Flexible availability, including nights, weekends, and to meet the demands of the business. • Physical ability to perform job functions, including standing for long periods and handling heavy equipment. • Must possess a current food safety certification (e.g., SERVsafe or equivalent). Compensation: $70,000.00 - $85,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. company description It all began with Thos Carson and his father fishing and life revolving around the boat, BearFlag I, and a desire to start something using fresh sustainable seafood. Our doors opened in 2007 and the customers haven't stopped coming since. Our flagship location opened in Newport Beach and we have since opened locations in Huntington Beach and Newport Coast in addition to our sister restaurants Wild Taco and Circle Hook. Our desire to provide our customers with the freshest seafood and amazing customer service is still as strong as it was on day one. We pride ourselves on employing the local kids and some of those kids have now been with us for years advancing in their careers with us. We love what we do and our employees and customers that make it all possible. “there's nothing better than going out in nature, harvesting food with your own hands, and providing it to the people you love”.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic We will consider for employment all qualified Applicants, including those with Criminal Histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance Since 2011, Catch Hospitality Group has grown from a standalone NYC flagship into one of the most renowned restaurant groups, best known for Catch and Catch Steak. Partners Tilman Fertitta, Mark Birnbaum and Eugene Remm have propelled the group's success with a team-first mentality and relentless pursuit of the brand's 3 core principles: Great Food, Great Service, and Great Vibe. Catch Hospitality Group's thoughtful expansion continues to pioneer dynamic hospitality experiences in major markets: New York City, Los Angeles, Las Vegas, Aspen, Miami Beach, Dallas and Scottsdale. EOE Pay Range USD $80,000.00 - USD $95,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic We will consider for employment all qualified Applicants, including those with Criminal Histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance Since 2011, Catch Hospitality Group has grown from a standalone NYC flagship into one of the most renowned restaurant groups, best known for Catch and Catch Steak. Partners Tilman Fertitta, Mark Birnbaum and Eugene Remm have propelled the group's success with a team-first mentality and relentless pursuit of the brand's 3 core principles: Great Food, Great Service, and Great Vibe. Catch Hospitality Group's thoughtful expansion continues to pioneer dynamic hospitality experiences in major markets: New York City, Los Angeles, Las Vegas, Aspen, Miami Beach, Dallas and Scottsdale. EOE

Job Description Pay Grade: 15 Salary: $90,000 - $105,000 Other Forms of Compensation: $5,000 sign on bonus 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: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. Determines how food should be presented and create decorative food displays. Provide direction on menu development based on product availability; creates distinctive specials that incorporate seasonal or special ingredients. Seeks out sources for fresh food; monitors all produce and meat for freshness. Maintain product consistency by conducting inspections of seasonings, portion, and appearance of food. Research customer preferences and develops a menu which incorporates local foods and flavors. Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Demonstrate new cooking techniques and equipment to staff. Supervises and coordinates activities of cooks and workers engaged in food preparation. Ensure compliance with federal, state, local and company health, safety, sanitation standards. Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. Monitors the quality of raw and cooked food products to ensure that standards are met. Follows and enforces food safety and sanitation guidelines. Maintains purchasing, receiving and food storage standards. Business & Financial Acumen: Participates in the development and implementation of business strategies for the community which are aligned with the client's overall mission, vision values and strategies. Manages department controllable expenses including food cost, supplies, uniforms, and equipment. Develops and implements guidelines and control procedures for purchasing and receiving areas. Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs. Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs through various methods to meet/exceed management/budget objectives. Identify major revenue and expense opportunities and possible problems. Controls food cost, labor, and other expenses; monitors actual versus budgeted expenses. Oversees the food inventory, purchasing, control, and disbursement of all food supplies. Schedules staff based upon forecasted volumes. Ensuring Exceptional Customer Service: Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service. Professional attitude and appearance while engaging with residents and community staff. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. 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. Ensures that employees provide genuine hospitality and teamwork on an ongoing basis. Uses teamwork to support guests and employees. Seeks opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve department. Reviews resident satisfaction results and other data to identify areas of improvement. Responds to and handles guest problems and complaints. Team Building and Management: Regularly lead team member meetings Establishes goals including performance goals, budget goals, team goals, etc. Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. Develops and implements strategies and practices which support team member engagement. Ensures employees are treated fairly and equitably. Provides team members with the training needed to understand expectations and perform job responsibilities. Provides team members with the necessary tools to perform their duties and responsibilities. Communicates performance expectations and provides team members with on-going feedback. Provides team members with coaching and counseling as needed to achieve performance objectives and reach their fullest potential. Preferred Qualifications: A.S. or equivalent experience Minimum 5 years of progressive culinary/kitchen management experience, depending upon formal degree or training. Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chefs experience a must. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities. ServSafe certified - highly desirable. Job Summary Job Summary: Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: Manages cost controls and controls expenditures for the account Plans and creates all menus Purchases and manages inventory Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: Culinary degree preferred Three to five years of culinary management experience High volume production and catering experience is essential Previous experience managing cost controls Desire to learn and grow with a top notch foodservice company 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 or copy/paste the link below 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: 1484984 CCL Hospitality Group Caitlin Pham [[req_classification]]

Job DescriptionBenefits: 401(k) matching Company parties Dental insurance Free uniforms Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Do you consider yourself a master chef? Are you an expert at a multitude of cuisines? Do you consider yourself a consummate customer service professional? We are Down To Earth Cuisine Personal Chef Services and we are looking for rock star chefs chefs to join our growing team. Down To Earth Cuisine offers chefs an alternative to the restaurant grind. Our chefs enjoy a Monday through Friday schedule during business hours. Have a life outside of work! You will create personalized menus for clients, based on dietary preferences. Then shop, prepare the meals in the client's kitchen, and package up to a weeks worth of dinners for clients to enjoy at their leisure. This role offers an opportunity to showcase your culinary expertise, provide top-tier customer service, and contribute to our sustainability-focused approach. If you are a skilled chef with experience in menu planning, meal preparation, and a commitment to superior customer service and sustainability, we encourage you to apply. Requirements: Part-Time Availability: one-two weekdays, with occasional weekends Culinary training or certification is a must. Strong commitment to providing superior customer service. Patience and the ability to build trust with clients. Adaptability to changes within the work environment. Excellent time management skills. Respectful and professional communication skills. Knowledge of sustainability practices and willingness to follow them. 10 hours per week to start and build up from there. 5 years' experience as a professional chef (3-4 years DOE). Good at learning new software applications (like Parsley software). Responsibilities Create menus for clients on a weekly basis Shop at local markets for supplies Prepare a week's worth of meals in the client's kitchen Leave the kitchen spotless before heading to your next client Consistent communication with the company and clients Complete daily job report Participate in regular virtual team meetings Down to Earth Cuisine is an equal opportunity employer. We welcome applicants from all backgrounds and experiences.

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