Sous chef jobs in Petaluma, CA - 273 jobs

WHO WE ARE: Neiman Marcus is a leading luxury retailer that provides a curated product assortment, unparalleled services, and exclusive activations for customers in Pursuit of the Extraordinary . It is known for creating the Neiman Marcus magic through exceptional customer experiences including the Neiman Marcus Awards, Fantasy Gifts, seasonal campaigns, and “Retail-tainment” initiatives. Neiman Marcus has a rich history as a brand builder, bringing together the world's top luxury designers and customers to foster a dedicated following for generations. It serves customers across its 36 stores, digital channels, and through remote selling. It is part of Saks Global's portfolio of world-class luxury retailers and real estate assets. YOU WILL BE: At Neiman Marcus, we are committed to delivering a best-in-class luxury experience through exceptional service, curated product, and personalized relationships. We are seeking an Executive Chef- Rotunda at Neiman Marcus San Francisco who will oversee all aspects of Restaurant operations and guide the team to financial success within the Rotunda Neiman Marcus San Francisco. With a vision of overall excellence, you will ensure all guests have a luxury Restaurant experience. This is full-time, on-site position and will report to the Store Director of Operations. WHAT YOU WILL DO: Monitor and document daily food inventories to minimize food waste, yielding resources to work towards proper food costs Maintain all Health and Sanitation standards as directed by Neiman Marcus, local and federal Health Departments, and third-party sanitation auditors Upkeeps current recipe book daily detailing specials, soups, and daily menu items Work with front-of-house staff to complete orders and any guest requests Create all daily specials and soups by instructing designated kitchen stations on roles Work with supervisor to order food and supplies according to the Corporate Purchasing Contracts Communicate daily with the restaurant management team regarding scheduling, profit and loss reports, upcoming events, and any employee-related concerns Provide relevant updates in daily restaurant staff meetings Partner with People Services on coaching and counseling on topics relevant to Associates (e.g., training, payroll, and benefits) Keep menus current by maintaining personal knowledge (e.g., reading cookbooks, magazines, and food journals) Oversee menu pricing, maintaining set percentages Associate Development Provide feedback, conflict resolution, and disciplinary action for Associates WHAT YOU WILL BRING: 4-6 years of relevant experience Culinary degree recommended Has a track record in achieving business results History of leading and motivating teams Basic financial acumen Knowledge of order of service and proper placement of table settings (e.g., china, glass, flatware), food, and beverage as indicated by the kitchen ticket and the guidebook Role requires standing, bending, climbing stairs, and lifting and carrying 35 pounds Associates must be be able to work evenings, weekends, and holidays YOUR LIFE AND CAREER AT NEIMAN MARCUS: Opportunity to work in a dynamic fast paced environment at a company experiencing growth and transformation Exposure to rewarding career advancement opportunities across the largest multi-brand luxury retailer from retail to distribution, to digital or corporate Comprehensive benefits package for all eligible full-time employees (including medical, vision and dental) An amazing employee discount SALARY AND OTHER BENEFITS: The [starting salary/hourly rate] for this position is between [$135,000- $145,000annually]. Factors which may affect starting pay within this range may include market, experience and other qualifications of the successful candidate. [This position is also eligible for [bonus] [long-term incentive compensation awards].] Benefits: We offer the following benefits for this position, subject to applicable eligibility requirements: medical insurance, dental insurance, vision insurance, 401(k) retirement plan, basic life insurance, supplemental life insurance, disability insurance, and a variety of additional voluntary benefits (such as critical illness, hospital and accident insurance). Thank you for your interest with Saks Global. We look forward to reviewing your application. Saks Global is an equal employment opportunity employer and is committed to providing reasonable accommodations to applicants with disabilities.

A leading educational institution in California is looking for a Culinary Operations Manager to oversee all food service operations. The role requires exceptional leadership and culinary management experience, focusing on strategic planning and relationship building with students. The ideal candidate will have a culinary degree and seven years of relevant experience, ensuring quality service in a dynamic environment. This role is essential and requires on-site presence, with a salary range of $106,000 to $125,000 per year. #J-18808-Ljbffr

Day Darmet Catering is a distinguished hospitality company located at 1068 Revere Avenue, San Francisco, California. Known for its commitment to excellence and high-quality service, the company delivers exceptional catering experiences tailored to various events and gatherings. With a strong reputation in the San Francisco area, Day Darmet Catering takes pride in crafting memorable culinary moments. The team is dedicated to innovation, customer satisfaction, and elevating the standards of the catering industry. Role Description This is a full-time, on-site role based in San Francisco, CA, for a Catering Cook/Chef. The Catering Cook/Chef will be responsible for food preparation, cooking, and ensuring high-quality presentation of dishes for catering events. Additional responsibilities include menu planning, maintaining kitchen cleanliness, managing food inventory, and adhering to health and safety regulations. This role requires collaboration with event staff to ensure seamless service delivery during events. Qualifications Proficiency in food preparation, cooking techniques, and creative presentation Strong knowledge of menu planning and the ability to accommodate diverse dietary preferences Understanding of food safety standards, kitchen safety, and hygiene protocols Experience in inventory management, time management, and kitchen organization Excellent teamwork, communication, and adaptability skills Culinary school diploma or equivalent experience in catering or restaurant environments Ability to work efficiently in a fast-paced environment and manage multiple tasks Passion for culinary arts and providing exceptional service

We're looking for motivated, engaged people to help make everyone's journeys better. Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients. Annual Hiring Range • $130,000 - $140,000 Per Year Benefits • Paid time off • 401k, with company match • Company sponsored life insurance • Medical, dental, vision plans • Voluntary short-term/long-term disability insurance • Voluntary life, accident, and hospital plans • Employee Assistance Program • Commuter benefits • Employee Discounts • Free hot healthy meals for unit operations roles Main Duties and Responsibilities: Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change. Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques. Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints. Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces. Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes. Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends. Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans. Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls. Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases. Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports. Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments. Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures. Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses. Assists in the development and training of cooks as required. Prepares administrative reports as required. Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention. Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage. Works with management staff to improve performance of the unit. Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance. Maintains labor requirements, food costs, overtime, and all productivity requirements. Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit. Ensures all products are cooked at required temperature according to airline and food safety specification, etc. Responsible for coaching, counseling and preparing corrective action for employees. Completes all company required training including but not limited to ServSafe Sanitation Manager Certification. Qualifications Education: Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role Work Experience: Minimum 10 years as a Chef required Minimum of 4 years as an Executive Chef required. Minimum of 1-3 years supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required. In-flight catering experience or experience in a high-volume food service environment required. Technical Skills: (Certification, Licenses and Registration) Ability to cook meals according to detailed specifications. Ability to work in a fast paced, deadline driven environment. Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks. Current or previous labor relations experience is a plus, but not required. Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. Ability to train others required. Must have the ability to give negative and positive feedback to employees on a daily basis. Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills required. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. Experience with menu design a plus Basic computer skills required. Working knowledge of Microsoft Office products preferred Technical Skills: (Certificates, Licenses and Registration) ServSafe Certified preferred. Language / Communication Skills: Must have excellent written and oral communication skills. Multi-lingual a plus. Job Dimensions Geographic Responsibility: Unit Type of Employment: Full-Time Travel %: Yes - Up to 10% Exemption Classification: Exempt Internal Relationships: all internal departments External Relationships: airline customers Work Environment / Requirements of the Job: Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours. In a normal production kitchen facility there may be physical discomfort due to temperature and noise. Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds. A rotating schedule of over 55 hours per week is typical. Budget / Revenue Responsibility: USD Organization Structure Direct Line Manager (Title): Director, Assembly Dotted Line Manager (Title, if applicable): TBD Number of Direct Reports: TBD Number of Dotted Line Reports: TBD Estimated Total Size of Team: TBD Gate Group Competencies Required to be Successful in the Job: Thinking - Information Search and analysis & problem resolution skills Engaging - Understanding others, Team Leadership and Developing People Inspiring - Influencing and building relationships, Motivating and Inspiring, Communicating effectively Achieving - Delivering business results under pressure, Championing Performance Improvement and Customer Focus Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: We treat each other with respect and we act with integrity We communicate and keep each other informed We put our heads together to problem solve and deliver excellence as a team We have passion for our work and we pay attention to the little details We foster an environment of accountability , take responsibility for our actions and learn from our mistakes We do what we say we will do, when we say we are going to do it We care about our coworkers, always taking an opportunity to make someone's day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: **************************************************************** We anticipate that this job will close on: 01/28/2026 For California Residents, please clic k here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us!

Qualifications Job Title: Executive Chef Reports To: Director of Food & Beverage / General Manager Fulltime / Salary: $100,000 - $120,000 We are seeking a creative and skilled Executive Chef to lead the culinary team at our luxury hotel, specializing in authentic Japanese cuisine as well as Japanese fusion with elements of California, French, and American culinary styles. The Executive Chef will be responsible for overseeing the entire kitchen operation, ensuring the highest standards of food quality, presentation, and guest satisfaction. This role requires an innovative approach to menu development, with a deep understanding of both traditional Japanese cooking techniques and the art of blending flavors from diverse culinary traditions. The ideal candidate will have a passion for culinary excellence, leadership experience, and a commitment to delivering an exceptional dining experience for both our restaurant guests and private events. Key Responsibilities: Culinary Leadership: Lead and manage all kitchen operations, including menu development, food preparation, presentation, and service for both restaurant and banquet operations. Oversee the creation of menus that highlight authentic Japanese dishes while incorporating innovative fusion elements from California, French, and American cuisines. Develop and maintain standardized recipes and plating guidelines to ensure consistency, quality, and presentation across all culinary offerings. Implement and oversee food cost control systems, including portioning, pricing, inventory management, and daily ordering. Supervise kitchen staff, including sous chefs, line cooks, pastry chefs, and other kitchen personnel, ensuring they are trained and adhere to operational standards. Foster a culture of creativity, innovation, and culinary excellence, encouraging staff to continuously elevate their skills and explore new techniques. Menu Development & Innovation: Collaborate with the Director of Food & Beverage to design seasonal and event-specific menus that reflect the hotel's culinary philosophy set by ownership, focusing on fresh, high-quality ingredients and the fusion of Japanese, Californian, French, and American flavors. Incorporate modern culinary trends into traditional Japanese dishes, blending techniques and ingredients from other international cuisines to create unique dining experiences. Regularly review and update menus to ensure they meet guest expectations, seasonal availability, and profitability goals. Responsible for designing and enacting menus for Kanpai Lounge, ANZU, Banquets, and In Room Dining. Create special tasting menus, seasonal offerings, and exclusive dishes for VIPs and events to provide a memorable dining experience. Guest Experience & Quality Control: Ensure every dish served in the restaurant and at events meets the highest standards of quality, taste, and presentation. Maintain a constant presence in the kitchen, overseeing all food production, ensuring smooth service during peak times, and ensuring culinary quality and safety standards are consistently met. Actively engage with guests during meal services, gathering feedback to ensure a superior dining experience and addressing any concerns promptly. Handle guest complaints and requests regarding food quality, service, or menu options with professionalism and a focus on resolution. Financial & Operational Management: Manage the kitchen's operational budget, including labor, food, and supply costs, ensuring adherence to budgetary guidelines. Regularly analyze food costs, revenue, and waste to identify areas of improvement and implement corrective actions to maximize profitability. Ensure all kitchen equipment is maintained in good working order, and report any malfunctioning equipment to the necessary department for repair. Monitor the procurement of ingredients and ensure the use of the highest quality produce, seafood, meats, and other ingredients, with a focus on sustainability and seasonality. Health, Safety & Compliance: Ensure the kitchen operates in compliance with all food safety and sanitation regulations as set forth by local health authorities. Lead regular kitchen inspections to maintain cleanliness, adhere to safety protocols, and ensure compliance with hotel and regulatory standards. Train staff on proper food handling, hygiene, and safety procedures, including allergen awareness and cross-contamination prevention. Maintain up-to-date knowledge of food safety laws and best practices, and ensure that the team is continually updated. Team Management & Staff Development: Train, mentor, and develop a high-performing kitchen team, cultivating a positive work environment that promotes respect, teamwork, and a passion for the culinary arts. Provide ongoing feedback, coaching, and performance evaluations for all kitchen staff, helping them reach their full potential. Ensure that kitchen staff is always knowledgeable about the menu, preparation techniques, and guest service standards. Lead by example in maintaining high standards of professionalism, organization, and work ethic. Required Qualifications: Culinary Arts Degree or equivalent formal culinary training. Minimum of 10 years of culinary experience, with at least 5 years in a senior kitchen leadership role, preferably in a luxury hotel or fine dining environment. Extensive knowledge of authentic Japanese cuisine (sushi, sashimi, ramen, tempura, etc.) and the ability to blend traditional Japanese flavors with California, French, and American culinary techniques. Proven ability to lead and inspire kitchen staff, fostering a positive and creative work environment. Strong menu development and recipe creation skills, with a keen eye for seasonal and fresh ingredients. Expertise in food costing, inventory control, and kitchen budgeting, with a focus on minimizing waste and maximizing profit. In-depth understanding of food safety and sanitation standards, with a commitment to maintaining the highest cleanliness and health regulations. Exceptional organizational and time management skills, with the ability to handle multiple tasks and make quick decisions in high-pressure environments. Ability to communicate effectively with guests, staff, and management, both verbally and in writing. Preferred Qualifications: Experience in a luxury hotel or Michelin-level dining environment. Previous experience with Authentic Japanese Cuisine as well as fusion cuisine and blending international culinary techniques. Advanced certifications, such as Certified Executive Chef (CEC) or similar. Familiarity with sustainable sourcing, local ingredients, and eco-friendly kitchen practices. Physical Requirements: Ability to work in a fast-paced kitchen environment, standing for extended periods. Ability to lift up to 50 lbs. and perform physical tasks like bending, twisting, and kneeling. Ability to work long hours, including nights, weekends, and holidays, based on hotel operations and events. Additional Information: Competitive salary and benefits package, including opportunities for career advancement. This position requires flexibility to accommodate varying restaurant hours, events, and guest needs. The Executive Chef -plays a critical role in elevating the culinary experience at our luxury hotel. With a focus on blending traditional Japanese cooking with contemporary fusion techniques, the Executive Chef will lead a talented team to provide guests with unforgettable dining experiences while ensuring operational excellence, financial success, and innovation.

Job Description Executive Chef - Plant-Forward Seasonal Luxury Cuisine Location: Hudson Valley, New York State - Relocation assistance available for out-of-state or out-of-area candidates We are seeking a passionate Executive Chef to lead a small, collaborative culinary team in a premier luxury hospitality setting in the beautiful Hudson Valley, New York. This is a rare opportunity for an experienced chef who thrives on plant-based cooking, seasonal ingredients, refined plating, and meaningful guest experiences-while enjoying true work-life balance in an inspiring, boutique environment. Why This Executive Chef Role Stands Out Creative freedom to develop and execute innovative, seasonal menus with significant autonomy Intimate operation: No more than 50 guests per service, allowing focus on visually stunning plating and personalized guest interaction Strong emphasis on plant-forward cuisine using fresh, organic, local Hudson Valley ingredients (with high-quality sustainable proteins like fish and chicken) No late nights - home by ~8:30 PM on dinner services Back-to-back days off supported for sustainability and long-term career health Opportunity to mentor and grow a close-knit kitchen team in a supportive, feedback-rich culture Key Responsibilities Hands-on leadership of daily culinary operations with meticulous attention to detail Create and implement creative seasonal, plant-based menus highlighting peak local ingredients Oversee preparation of elevated dishes accommodating gluten-free, dairy-free, soy-free, and other dietary needs Manage and mentor a small team, providing training, coaching, and professional development Uphold exceptional standards in food quality, presentation, sanitation, and organization Collaborate closely with the Property GM and cross-functional teams Engage warmly and professionally with guests in an upscale setting Required Qualifications At least 5+ years of kitchen management and team leadership experience Proven expertise in plant-based and plant-forward cooking (required) Experience in luxury, upscale, or fine-dining environments Strong leadership, polished communication, and organizational skills Comfort cooking for intimate, high-expectation guest counts Collaborative attitude with openness to feedback Willingness and ability to relocate to the Hudson Valley, New York Preferred Qualifications Deep experience with gluten-free, dairy-free, and soy-free cuisine Background in farm-to-table, seasonal, wellness-focused, or organic-driven concepts Proven track record sourcing locally and building menus around Hudson Valley's abundant seasonal produce Schedule & Work-Life Balance Designed for longevity: Balanced hours with no late nights, early wrap on dinner services (~8:30 PM), and consecutive days off encouraged. Compensation & Benefits Competitive base salary up to $115,000, based on experience Comprehensive benefits package Relocation assistance available for out-of-state or out-of-area candidates Significant creative control and clear path for professional growth If you're a thoughtful, talented Executive Chef passionate about plant-based cuisine, Hudson Valley seasonality, mentorship, and a sustainable career in luxury hospitality, we'd love to hear from you.

Why Join Our Team? Industry-Leading Compensation Package Opportunities for Merit-Based Raises & Performance Incentives - Rewarding dedication, skill, and excellence in the Vibe Dining Experience. Up to 15% of the base salary in performance-based bonuses Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Executive Sous Chef, you will be the right-hand leader to the Executive Chef, ensuring the seamless execution of daily kitchen operations, maintaining quality control, and fostering a team-first, high-performance environment. Key Responsibilities Culinary Leadership & Execution Support the Executive Chef in overseeing all aspects of kitchen operations Ensure that every dish meets THE ONE GROUP's high-quality standards in taste, presentation, and consistency Expedite orders efficiently to maintain a smooth kitchen flow and ensure timely service Conduct daily line checks, including temperature verification, ingredient freshness, and plating consistency Create and execute seasonal menu specials aligned with our brand and guest expectations Collaborate with the Events Department to update menus and meet event-specific culinary demands Team Development & Culture Train, mentor, and develop kitchen staff to uphold our brand standards Ensure a collaborative and respectful work environment for both BOH and FOH teams Foster a culture of excellence, creativity, and teamwork in the kitchen Inspire and motivate the culinary team to perform at the highest level Operational & Financial Management Maintain labor, food costs, and inventory control within budget parameters Implement waste reduction strategies and optimize portion control Work closely with the purchasing team to ensure high-quality ingredient sourcing Monitor P-mix reports and adjust menus based on sales trends Review monthly P&L reports and address variances Safety, Compliance & Cleanliness Enforce health and safety regulations, ensuring compliance with all local and corporate food safety standards Maintain a spotless and organized kitchen, exceeding all cleanliness standards Ensure proper storage, rotation, and handling of food items to maintain freshness and safety Supervise kitchen closing procedures, ensuring all equipment and refrigeration units are properly secured What We're Looking For 5+ years of professional culinary leadership experience in a high-volume, upscale dining environment Proven ability to manage kitchen operations, control food costs, and optimize efficiency Strong leadership, communication, and team development skills Expertise in menu development, execution, and culinary innovation Ability to execute all kitchen positions and support staff when needed SERV Safe Food Manager Certification (or equivalent as per state law) Experience with restaurant POS and inventory management systems Physical Requirements Ability to stand for extended periods and work in a high-heat environment Capability to lift and carry up to 50 lbs. Flexible schedule, including availability on nights, weekends, and holidays Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

"Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit ************************** Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS" What is in it for you: Employee discounts on hotel rooms, dining, and spa experiences at Accor and Fairmont properties worldwide Flexible and competitive healthcare benefit plans designed to meet the unique needs of you and your family, starting the first of the month following 30 days of employment 401(k) plan with a 100% match on the first 4% of employee contributions, plus eligibility to participate in the hotel's Executive Deferred Compensation Plan, potentially bringing the total employer match up to 5% Eligible to participate in Accor's Senior Leadership Incentive Program Learning programs to promote growth and development unlocking your full potential Opportunity to develop your talent and grow within your property and across the world Ability to make a difference through our Corporate Social Responsibility activities Job Description Executive Sous Chef Ready for a sizzling career move? As our Executive Sous Chef, you will play a pivotal role in overseeing the daily culinary operations across our restaurant and event kitchens. You will lead and inspire a team of talented culinary professionals, ensuring exceptional food quality, presentation, and guest satisfaction to create special memories that keep our guests coming back for more. Duties & Responsibilities include: · Assist in overseeing day-to-day operations of all culinary and stewarding functions, including Banquet operations, ensuring seamless coordination across all kitchens · Serve as the primary leader of the Banquet Culinary team, delivering exceptional and flawlessly executed events · Ensure consistency and excellence in the preparation and presentation of all dishes in accordance with property recipes, standards, and brand guidelines · Strategize and collaborate with the team to develop innovative menu offerings, banquet displays, and seasonal concepts, actively contributing ideas and recommendations · Foster a supportive work environment focused on training, development and excellence · Assist with administrative duties including scheduling, payroll, recruitment, and performance evaluations · Maintain forecasted monthly food costs and ensure effective cost controls are in place · Partner closely with Front of House teams - including Restaurants, Banquets, Conference Services, and Catering Sales - to ensure flawless service execution and cohesive guest experiences · Enhance service delivery by training colleagues on menu knowledge and storytelling · Engage with guests and respond to feedback in a warm and professional manner, ensuring memorable and personalized dining experiences · Collaborate with Sales & Marketing to promote the hotel's culinary offerings through media, events, and social platforms · Communicate clearly and consistently with all departments, encouraging guest feedback and using insights to drive improvements · Work closely with the Purchasing Manager to ensure product inventories are maintained · Source high-quality local ingredients and build strong relationships with suppliers to ensure freshness and sustainability · Balance operational, administrative and colleague related responsibilities by focusing on guest satisfaction, employee engagement and financial results · Assist in overall management responsibilities as needed · Follow all health and safety policies, ensuring compliance with the company and local health department standards · Follow department policies, procedures and service standards · Other duties as assigned Qualifications Experience & Skills include: · Minimum 3+ years of progressive culinary experience in upscale dining, hotel, or resort environments · Culinary degree or equivalent professional training required · Previous experience leading in a union environment preferred · Ability to lead by example, believe in a strong team culture and drive high performance · Proven track record in menu development, kitchen operations, cost control, and inventory management · Strong knowledge of food trends, culinary techniques, and food safety compliance · Ability to thrive in a high-volume, fast-paced environment · Excellent organizational, communication, and problem-solving skills. · Service-focused personality with passion for culinary excellence · Ability to communicate in English and Spanish an asset · Flexibility to work varied schedules, including evenings, weekends and holidays Salary range $92,500 to $97,500 Additional Information Fairmont Sonoma Mission Inn & Spa, an elegant Spanish mission-style Inn, boasts exceptional accommodation in the heart of Wine Country. As one big team, community of service professionals, we come together and work with a common purpose to welcome, connect and serve others. Visa Requirements: Applicants must be able to provide proof that they are legally able to work in the United States. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. Fairmont Sonoma Mission Inn & Spa is an Equal Opportunity Employer EOE/M/F/V/D.Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS

Riggs Distributing, Inc. is a luxury appliance distributor based in Burlingame, California. We distribute Sub-Zero, Wolf, Cove, and Best Hoods appliances throughout Northern California, Western Nevada, and Hawaii. Our core focus is to deliver exceptional support through quality interactions and amazing experiences. Riggs team members support our company values of Be Bold. Be Open. Be Gracious. Be ALL IN. Our special and unique culture is essential to the success and growth of our team.

Role OverviewSodexo is seeking an Executive Chef 2 for a Corporate Services at a high-profile client located in San Francisco, CA. Sodexo is looking for a Seasoned Executive Chef with "direct Interaction" with high-level client interaction experience to continue our tradition of culinary excellence at this location. What You'll DoManage the daily food production including production planning and controls Ensure Sodexo Culinary Standards including recipe compliance and food quality Manage food costing, controls compliance Oversee the account safety regulations and initiatives Develop menus and manage inventory Have high expectations for customer service and quality of food Have the ability and willingness to develop and train frontline employees Have a passion for food and innovation Have direct interaction with catering services across the campus What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringA strong culinary background, with the demonstrated ability to stay current with new culinary trends Excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies Previous experience working in a restaurant Strong management skills Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Job Description Pay Grade: 14 Salary: $85,000 - $87,000 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: Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements Motivates, trains, develops and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors 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 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 Excellent interpersonal, customer service, and oral/written communication skills Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification Demonstrated understanding of current culinary market/trends and creative food presentation preferred 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: 1491752 CCL Hospitality Group Caitlin Pham [[req_classification]]

A high profile tech company headquartered in San Francisco is looking for an Executive Chef experienced in high volume operations to oversee their cafe. Lead a large experienced culinary team in a scratch kitchen with ingredients that are locally and sustainable sourced. This opportunity offers great benefits, career growth opportunities! Would you or someone you know like to hear more?

Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana's service and cooking procedures: Greets and welcomes guests within 15 minutes of their teppan order(s). Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous. Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries. Responds promptly and courteously to guest requests Asks guests for cooking preference, as applicable, and follows guest instructions. Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers). Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors. Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD). Is knowledgeable about and complies with the Company's standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures. Prepares foods in accordance with the Company's portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods. Adheres to the Company's guidelines on proper food presentation and garnishes for all dishes. Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling. Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room. Adheres to Company guidelines on alcoholic beverage service. Presents a clean and neat appearance and uses a courteous manner with all guests. Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs. Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests. Performs other duties as assigned by a supervisor. Education/Experience: Must have a High School diploma or GED. Must be able to successfully pass Benihana chef training program Previous experience as chef or cook highly desirable Here are some of the sizzling benefits of working for us: Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course. Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow. Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day. Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Competitive Pay: Along with a competitive paycheck, you will have an opportunity to be well rewarded. *This position is eligible for tips!*

Job Description Why Join Our Team? Industry-Leading Compensation Package Opportunities for Merit-Based Raises & Performance Incentives - Rewarding dedication, skill, and excellence in the Vibe Dining Experience. Up to 15% of the base salary in performance-based bonuses Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Executive Sous Chef, you will be the right-hand leader to the Executive Chef, ensuring the seamless execution of daily kitchen operations, maintaining quality control, and fostering a team-first, high-performance environment. Key Responsibilities Culinary Leadership & Execution Support the Executive Chef in overseeing all aspects of kitchen operations Ensure that every dish meets THE ONE GROUP's high-quality standards in taste, presentation, and consistency Expedite orders efficiently to maintain a smooth kitchen flow and ensure timely service Conduct daily line checks, including temperature verification, ingredient freshness, and plating consistency Create and execute seasonal menu specials aligned with our brand and guest expectations Collaborate with the Events Department to update menus and meet event-specific culinary demands Team Development & Culture Train, mentor, and develop kitchen staff to uphold our brand standards Ensure a collaborative and respectful work environment for both BOH and FOH teams Foster a culture of excellence, creativity, and teamwork in the kitchen Inspire and motivate the culinary team to perform at the highest level Operational & Financial Management Maintain labor, food costs, and inventory control within budget parameters Implement waste reduction strategies and optimize portion control Work closely with the purchasing team to ensure high-quality ingredient sourcing Monitor P-mix reports and adjust menus based on sales trends Review monthly P&L reports and address variances Safety, Compliance & Cleanliness Enforce health and safety regulations, ensuring compliance with all local and corporate food safety standards Maintain a spotless and organized kitchen, exceeding all cleanliness standards Ensure proper storage, rotation, and handling of food items to maintain freshness and safety Supervise kitchen closing procedures, ensuring all equipment and refrigeration units are properly secured What We're Looking For 5+ years of professional culinary leadership experience in a high-volume, upscale dining environment Proven ability to manage kitchen operations, control food costs, and optimize efficiency Strong leadership, communication, and team development skills Expertise in menu development, execution, and culinary innovation Ability to execute all kitchen positions and support staff when needed SERV Safe Food Manager Certification (or equivalent as per state law) Experience with restaurant POS and inventory management systems Physical Requirements Ability to stand for extended periods and work in a high-heat environment Capability to lift and carry up to 50 lbs. Flexible schedule, including availability on nights, weekends, and holidays Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job Description Riggs Distributing, Inc. is a luxury appliance distributor based in Burlingame, California. We distribute Sub-Zero, Wolf, Cove, and Best Hoods appliances throughout Northern California, Western Nevada, and Hawaii. Our core focus is to deliver exceptional support through quality interactions and amazing experiences. Riggs team members support our company values of Be Bold. Be Open. Be Gracious. Be ALL IN. Our special and unique culture is essential to the success and growth of our team. Working as the culinary ambassador for the brand, the Showroom Executive Chef will work collaboratively with all Riggs team members and will report to the Luxury Showroom Manager. The Chef will be humble and kind, yet confident and engaging when showcasing our appliances. During demonstrations, they will have a good balance of being informative while being entertaining. Their skill set surpasses the kitchen boundaries. The Chef is an integral part of the Showroom team, skilled in product knowledge, and highly influential with our consumer and trade clients. The environment at the Riggs Sub-Zero, Wolf & Cove showroom in San Francisco is like no other. Here, we are solely focused on customer experience and brand education. As the culinary lead, the Chef will introduce people to the exciting and delicious world of luxury kitchen appliances, turning curious visitors into consumers through comprehensive cooking demonstrations, culinary-based events & classes, and product consultations. Key Qualifications: Demonstrated cooking and presentation experience, particularly in front of a group or in an open kitchen, with the focus on the appliances Proven leadership and team building skills, with an emphasis on collaboration and building genuine relationships Ability to demonstrate products during one-on-one consultations and large group settings Desire to consistently deliver exceptional customer experience Exceptional brand ambassador for an elevated brand; polished yet approachable Strong project management skills; must be highly organized and adept at using digital resources to plan events, process server invoices, schedule staff, order supplies and other administrative tasks Key Responsibilities Include: Leadership, Management and Accountability of the success of the San Francisco Design Center Culinary Team and all RIGGS culinary events Conducting comprehensive cooking demonstrations, use and care classes, and cooking for events. Your skills effectively showcase the product(s) to consumers, trade representatives (architects & designers) and sales partners (dealers) Provide one-hour educational showroom tours and product demonstrations of our luxury kitchen appliances to customers Developing interesting and exciting elevated menus, with an emphasis on local food products Manage all aspects of event planning: menus, staffing, scheduling, purchasing, vendor management and execution. Inventorying/Ordering/Quality Control of all food products and equipment used Managing culinary support staff for events, both on and off site Cultivating relationships with other Sub-Zero Wolf Showroom chefs around the country to share best practices, inspire and educate each other Maintaining all food safety standards to local regulation Supporting the other Showroom team members by assisting with consumer education, product knowledge and showroom tours as needed Create and maintain the budget for all showroom and dealer culinary events. Ensure expert product knowledge on all products is current. Attend training meetings and educational classes as is authorized (up to date on LMS courses) Job Requirements: Minimum 8 years in the culinary industry in progressive culinary/kitchen management roles. Preference for candidates with demonstration or group speaking experience Must be able to work Monday-Friday, 8am-5pm in person in the Riggs San FranciscoShowroom. Ability to work flexible hours to support events and showroom schedules, including evenings and weekends as needed Thorough knowledge and understanding of kitchen equipment use and operation. Experience with the Sub-Zero Wolf brands is a plus Organization, time-management, attention to detail, and excellent verbal and written communication is a must Passionate about exceptional customer service, and strive for excellence every day Strong people skills- you're approachable, a good listener and empathic Working knowledge of Microsoft Office Suite (Excel, Word, Powerpoint, Outlook). CRM experience is a plus. Must have a clean driving record Physical Requirements: Riggs Distributing, Inc. strives to promote employee health and wellness by paying special attention to prevention of accidents in the workplace which may result in property damage, injuries, or loss of life. We support team members working safely and ask everyone to report any safety or health concerns that could reasonably be encountered while performing their role at a Riggs-owned location or while working from home. Must adhere to ergonomic best practices and maintain awareness of risks of injury and ensure that environments are maximized for comfort and productivity Must be able to perform general functions and responsibilities in an office and kitchen environment with adequate lighting and ventilation and varying ranges of temperature and noise levels. While performing the functions and duties of this job, employee is regularly required to sit, reach with hands and arms, walk, and talk or hear This job requires some stooping, kneeling, bending, and use repetitive motions Must be able to occasionally lift and/or move up to 25 lbs Moderate dexterity application of basic skills to use knives, kitchen equipment, calculator, keyboard, phone, and hand/eye coordination.

Job Description A high profile tech company headquartered in San Francisco is looking for an Executive Chef experienced in high volume operations to oversee their cafe. Lead a large experienced culinary team in a scratch kitchen with ingredients that are locally and sustainable sourced. This opportunity offers great benefits, career growth opportunities! Would you or someone you know like to hear more?

Job Description Salary: $75,000 - $95,000 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. Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story 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. Associate 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) 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.

Lead Culinary Excellence at the Global Leader in Vibe Dining! Why Join Our Team? Industry-Leading Compensation Package Opportunities for Merit-Based Raises & Performance Incentives - Rewarding dedication, skill, and excellence in the Vibe Dining Experience. Up to 15% of the base salary in performance-based bonuses Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Chef de Cuisine, you will be responsible for leading daily kitchen operations, ensuring that all dishes meet our signature high-quality standards, and fostering a team-first, high-performance environment. Key Responsibilities Culinary Leadership & Menu Execution Oversee daily kitchen operations to ensure flawless execution, consistency, and presentation Develop and execute creative, seasonally inspired menus aligned with THE ONE GROUP's brands Ensure every dish meets THE ONE GROUP's premium quality standards and reflects our commitment to excellence Team Management & Development Train, mentor, and evaluate kitchen staff, fostering a positive and team-oriented work environment Set clear expectations for performance, professionalism, and culinary innovation Ensure proper scheduling and labor compliance, including meal and rest breaks Operational & Financial Performance Manage inventory, food ordering, and cost control to maintain efficiency and profitability Monitor waste reduction strategies and optimize portion control Ensure compliance with food safety, sanitation, and California labor laws Guest Experience & Collaboration Work closely with the front-of-house team to deliver a seamless dining experience Act as a culinary ambassador, engaging with guests and VIPs when needed Collaborate with the management team to uphold THE ONE GROUP's reputation for exceptional hospitality Safety & Compliance Maintain strict adherence to health and safety standards, including food safety regulations Ensure all kitchen equipment is properly maintained and in safe working conditions Enforce workplace safety policies and best practices What We're Looking For 5+ years of culinary experience in a high-volume, upscale restaurant, with 4+ years in a leadership role Expertise in modern cooking techniques, menu development, and quality control Proven ability to train, motivate, and lead a diverse team Strong business acumen with experience in food cost management and operational efficiencies Knowledge of health and labor laws, including compliance with fair pay and scheduling regulations SERV Safe Food Manager Certification (or equivalent as per state law) Exceptional communication and problem-solving skills Physical Requirements Ability to stand for extended periods and work in a high-heat environment Capability to lift and carry up to 50 lbs. Flexible schedule, including availability on nights, weekends, and holidays Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

An iconic San Francisco restaurant is looking for an experienced Chef de Cuisine to lead their culinary team. Ideal candidate has experience in a high volume, premier dining restaurant. Must be a hands on team leader! GREAT benefits including 100% health insurance for employee and family, parking, gym membership! Hiring now! SF bay are residents only!