Sous chef jobs in Petaluma, CA

Mise - Private Chef Reports To: The Principal Work Schedule: Full-Time, On-Site A Bay Area family seeks a warm, approachable Private Chef to join their household team and create nourishing, farm-to-table meals that bring their family together. This role supports a family that values authentic connections, sustainable living, and creating meaningful experiences around food. The ideal candidate will embrace the family's philosophy of wholesome, locally-sourced cuisine while fostering an engaging, educational environment that welcomes participation from all family members. The successful candidate will be the culinary heart of the household, crafting varied menus that accommodate diverse palates while maintaining a focus on organic, seasonal ingredients sourced from the property's garden and local farmers' markets. This position requires someone who views cooking not just as meal preparation, but as an opportunity to nurture family bonds and create lasting memories through food. We seek a versatile, down-to-earth professional who excels at creating approachable, nutritious cuisine without pretension. The ideal candidate brings genuine warmth to their interactions, particularly with children, and understands that the best meals are those that bring families together. The family gravitates toward Mediterranean cuisine as their foundation but seeks a chef with genuine curiosity and capability across international cuisines-someone who could confidently prepare an African stew one day, create Persian dishes with garden-fresh pomegranates the next, and craft Salvadoran pupusas or other global comfort foods with equal skill and enthusiasm. This opportunity offers the chance to work with a family that deeply appreciates good food prepared with care and intention. The role is perfect for someone who believes that the kitchen can be a place of learning, laughter, and connection, where children develop healthy relationships with food and families create traditions that last a lifetime. Expectations Minimum five years of professional culinary experience in private households, farm-to-table restaurants, or similar environments with demonstrated expertise in whole foods cooking and seasonal menu planning. Strong foundation in diverse international culinary traditions with particular emphasis on wholesome, family-friendly cuisine that prioritizes nutrition and flavor over elaborate presentation or haute cuisine techniques. Mediterranean cooking forms a strong base, with the versatility to explore global cuisines authentically. Genuine enthusiasm for working with children and creating an inclusive kitchen environment where young family members can safely participate in age-appropriate cooking activities and develop culinary skills. Expertise in sourcing and working with organic, locally-grown ingredients with the ability to collaborate effectively with garden staff and navigate farmers' markets to select the finest seasonal produce. Flexibility to adapt cooking styles and techniques to accommodate varied palates within a single household, creating meals that satisfy both adult and children's preferences while working creatively with texture challenges. Culinary curiosity and adaptability to explore and master dishes from various cultural backgrounds-from Ethiopian and Persian to Salvadoran and beyond-with a willingness to learn new techniques and expand the family's culinary horizons. Experience with Taiwanese or broader Asian cuisine would be valued. Outstanding interpersonal skills with a warm, engaging personality that makes family members and guests feel comfortable and welcome in the kitchen environment. Ability to plan and execute casual family dinners as well as larger gatherings for up to 20 guests, maintaining consistent quality while adapting presentation styles to suit different occasions. Strong organizational skills with the ability to maintain a clean, functional workspace throughout the cooking process, leaving the kitchen in an organized state for housekeeping staff to complete final cleaning. Commitment to sustainable practices and minimal waste, with creativity in utilizing garden produce and whole ingredients while avoiding processed or canned foods entirely. Responsibilities Daily Meal Preparation & Shopping: Begin mornings by sourcing fresh ingredients from the property's garden or local farmers' markets, then prepare nutritious breakfast, lunch, and dinner options that accommodate the family's varied schedules. Create portable breakfast items like smoothies, chia puddings, and wrapped breakfast bars for busy school mornings, along with family-style platters for shared meals that allow each family member to select their preferred portions. Garden-to-Table Coordination: Collaborate weekly with garden staff to utilize estate-grown produce, including seasonal fruits and vegetables. Plan menus that highlight fresh ingredients while supplementing with carefully selected items from local farmers' markets and organic suppliers. Maintain a zero-tolerance policy for canned or processed ingredients. Family Engagement & Education: Foster an inviting kitchen atmosphere where family members feel welcome to observe, learn, and participate. Create age-appropriate opportunities for children to assist with meal preparation, from simple plating tasks to basic cooking techniques, supporting their development of culinary skills and healthy food relationships without creating entitlement. Menu Development with Creative Protein Preparation: Design varied weekly menus featuring family-style service that balances familiar Mediterranean favorites with exciting exploration of international cuisines. Work creatively to make proteins appealing through different preparations (such as transforming meats into sausages or other formats) while respecting individual preferences and gradually expanding food horizons. Event Support: Prepare family-style meals for weekly gatherings of approximately 20 guests, creating abundant platters that encourage sharing and conversation. Occasionally support special events with more formal service, including printed menus and cocktail party formats as requested. Kitchen Management & Coordination: Maintain an organized, efficient workspace while remaining flexible enough to accommodate family participation. Work considerately with housekeeping staff by maintaining an "organized workspace" throughout service-keeping prep areas tidy and cooking areas manageable for efficient final cleaning by the housekeeping team. Dietary Adaptation: Prepare specialized items as needed, including steamed vegetables for the youngest family member, portable meals for school commutes, and dishes that creatively address texture sensitivities while maintaining nutritional value and expanding palates over time. International Cuisine Integration: Bring the world to the family's table through authentic preparation of global dishes, with Mediterranean cuisine as a foundation while regularly incorporating diverse international flavors and techniques, creating a truly international dining experience that reflects the family's adventurous palate. Service Style: Excel at family-style plating, creating single, abundant presentations from which all family members can serve themselves according to their preferences, fostering communal dining while respecting individual tastes. Benefits Healthcare Coverage: Comprehensive health, dental, and vision insurance benefits package currently being established. During the initial implementation period, the family will provide full reimbursement for all medical, dental, and vision insurance costs to ensure continuous coverage. Time Off: All major holidays off, plus additional paid time off Performance Recognition: Performance-based compensation reviews Professional Growth: Opportunities for culinary education and skill development Work Environment: Supportive family atmosphere that values work-life balance Important Note: As the family is currently building their household team infrastructure, there will be an initial setup period for formal payroll and benefits systems. During this transition, the family is committed to ensuring all benefits are provided through a reimbursement structure until formal systems are established, guaranteeing no gap in coverage or compensation.

Would you enjoy working with a top-talent culinary team, using only the finest ingredients, and serving to an appreciative and discerning community? How about having your nights, weekends, and holidays free to spend with family and friends? If you are talented, passionate about food, friendly, and curious, we invite you to join us at Pixar Animation Studios. As an On Call Chef, you'll support the Chef de Cuisine and Senior Sous Chef in managing all aspects of our two Cafés - from food preparation and menu planning to ordering, receiving, and day-to-day kitchen operations. You'll help craft weekly, seasonal, and cost-efficient menus, contribute to catering menu creation and event execution, and ensure that every dish meets Pixar's high standards of quality, consistency, and safety. This role also involves maintaining compliance with food safety and handling requirements, ordering kitchen supplies, and ensuring the proper upkeep of equipment. RESPONSIBILITIES: * Ability to create weekly cost-efficient menus that are seasonally inspired and broadly appealing * Provide input and support for the Chefs and line cooks who are preparing and serving all food and products for a weekly changing menu from-scratch, at a high volume, ensuring excellent consistency and compliance with the Café's quality, portioning, cooking and serving standards * Consult and provide input and feedback for kitchen personnel, as appropriate * Experienced with scheduling, evaluating, and constructive feedback for kitchen personnel as appropriate * Provide continued training to cafe employees in safety, cleanliness and sanitation, food preparation, and guest services * Ensure that all necessary food and kitchen supplies are ordered, received, and stored in accordance with the Café's needs, budget, and procedures * Responsible for overall cost containment by effectively managing ordering, menu selection, and product utilization * Check and maintain proper food handling, refrigeration temperature control points, and handling hazardous materials by Café employees * Attend weekly menu planning meetings with Chef Team * Pursue continued education to enhance professional knowledge and refine management skills * Ad hoc requirements as necessary QUALIFICATIONS: * A minimum of 5 years of experience in varied kitchen leadership positions * At least 3 years experience in a similar capacity * Must be proficient in verbal, written & digital communication * Able to communicate clearly with managers, kitchen, dining room staff, and guests * Demonstrated excellence in guest service skills: reliable, consistent and courteous SKILLS: * Ability to work in a high volume, fast paced kitchen environment * Kitchen organizational skills * Ability to compose and refine accurate prep lists and order guides for weekly changing menus as well as catering menus * Ability to foster a collaborative and uplifting team environment * Exceptional Knife skills * Basic Computer knowledge: email, Google Sheets and Docs, Word, Excel, Slack to communicate with vendors and employees * Ability to use sound judgement and to objectively assess situations or circumstances using all the relevant information and apply past experience in order to come to a decision for the best possible outcome PHYSICAL REQUIREMENTS: * Able to work in a standing position for extended periods of time * Be able to reach, bend, stoop and frequently lift up to 50 pounds * This position is hourly: $28.00 - $33.00/hr (up to 40 hrs/week) The hiring range for this position in Emeryville is $54,400.00 to $70,400.00 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.

Job Description Executive Chef Type: Full-Time, On-Site Base Salary: $120k-$130k DOE We are seeking an accomplished Executive Chef with fine dining and Michelin-starred experience to lead our kitchen team. The Executive Chef will oversee all aspects of culinary operations-from menu development to team leadership, administration, and execution-ensuring the restaurant maintains and exceeds world-class standards. This role requires creativity, precision, strong leadership, and financial accountability to shape a dining experience of international acclaim. Key Responsibilities Culinary Leadership Develop and execute innovative seasonal menus aligned with the restaurant's vision. Maintain the highest standards of flavor, presentation, and consistency. Ensure all dishes meet fine dining and Michelin-level criteria for excellence. Kitchen Management Lead, mentor, and inspire the culinary team to deliver peak performance. Oversee recruitment, training, scheduling, and professional development of kitchen staff. Foster a collaborative, disciplined, and growth-oriented work environment. Operations & Standards Manage daily kitchen operations, ensuring efficiency, cleanliness, and safety. Control food and labor costs, inventory, and vendor relationships while maintaining premium quality. Uphold HACCP, health, and safety standards. Creativity & Innovation Stay ahead of culinary trends while honoring classic techniques. Collaborate with leadership on special events, tasting menus, and pairings. Champion sustainability and seasonality in ingredient sourcing. Guest Experience Maintain a professional presence to engage with guests when appropriate. Collaborate with FOH leadership and the sommelier team to ensure a seamless dining journey. Qualifications Proven experience as an Executive Chef in a Michelin-starred or internationally recognized fine dining restaurant. Exceptional culinary expertise with a refined palate and innovative mindset. Strong leadership skills with the ability to motivate and manage a diverse team. Deep knowledge of global cuisines, classic techniques, and modern applications. Excellent organizational, financial, and communication skills. Passion for hospitality, sustainability, and continuous improvement. Benefits Competitive salary and performance-based incentives ($120k-$130k DOE). Health coverage and options. Relocation assistance. Opportunities for travel, culinary research, and professional growth. A chance to lead one of the region's most respected culinary teams. Discretionary incentive program. Two weeks paid annual vacation. Equal Employment Opportunity #AA

Full-time Description Paradigm Treatment Centers provides personalized residential psychiatric treatment for California and Texas teens and young adults from ages 12 to 26. With transformative residential facilities in Malibu, California, San Rafael, California, and now within the Austin, Texas area! Paradigm has more than a decade of experience in helping adolescents and young adults address the mental health and co-occurring substance use challenges that are holding them back. As a Chef here with Paradigm Treatment Centers you will have the ability to develop the menus for our patients as you cater to their dietary and nutritional needs as they work through their rehabilitative journeys. As the Chef You Will: Curate menus that meet a broad range of dietary needs, including but not limited to vegetarian, vegan, gluten-free, dairy-free, low-sodium, etc. Develop and maintain culinary and equipment budget for department. Working knowledge and management of menu planning, supply ordering, kitchen maintenance, and sanitation standards. Manage all nutritional needs of adolescents and young adults, while maintaining dietary needs and exciting taste buds. Exciting Perks of Working at as Chef with Paradigm Treatment: Autonomy of your menus and recipes! Opportunity to assist and mentor adolescents and young adults on their journey to mental wellness! Ability to expand and apply your culinary knowledge! Exciting Qualities You May Have: Experience in curation of menus Passion for the field of mental/behavioral health Enjoy cooking alone and making the kitchen your own Love of making tasty foods!!

Job Description Executive Chef Lead the Culinary Experience at the Global Leader in Vibe Dining! Why Join Our Team? Industry-Leading Compensation Package Up to 25% of the base salary in performance-based bonus potential $16K annually in monthly kicker bonus potential 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 Chef for THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring an exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise. Key Responsibilities Culinary Leadership & Execution Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation Execute all line positions when needed and support the kitchen team during peak hours Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency Expedite orders efficiently while maintaining smooth kitchen workflow Team Leadership & Development Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching Create and oversee weekly employee schedules, ensuring optimal staffing levels Hold monthly kitchen meetings to address team goals, performance, and feedback Operational & Financial Management Manage food costs, payroll, and inventory, ensuring profitability without compromising quality Work closely with the purchasing team to ensure the availability of top-quality ingredients Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies Guest Engagement & Brand Representation Act as a culinary ambassador for TOG, engaging with guests and VIPs to enhance the dining experience Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers Representing TOG in media appearances, community events, and restaurant promotions What We're Looking For 8+ years of leadership experience in high-volume, full-service dining (steakhouse or upscale dining preferred) Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting Expertise in kitchen operations, food cost management, and financial accountability Strong culinary creativity and menu development skills Exceptional leadership, problem-solving, and communication abilities Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary SERV Safe certification and comprehensive food safety knowledge Experience with restaurant POS and inventory systems 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.

We are seeking a dedicated and efficient Chef/Cook to join our team. In this role, you will play a vital part in ensuring a smooth and successful kitchen operation by preparing ingredients, maintaining cleanliness, and assisting with basic cooking tasks. If you thrive in a fast-paced environment and have a passion for delivering high-quality food, we'd love to have you on board! Responsibilities: Prepare and portion ingredients for recipes, including chopping vegetables, measuring ingredients, and prepping proteins. Maintain cleanliness and organization in the kitchen, including washing utensils, cleaning prep stations, and ensuring proper storage of food items. Assist the kitchen team with basic cooking and food preparation tasks as needed. Follow all food safety and sanitation standards to ensure compliance. Communicate effectively with the team to maintain workflow and meet service deadlines. Prepare and execute high-quality meals for special events (buffet-style, plated, or specialty bars Collaborate with event staff and coordinators to ensure smooth service Set up and break down cooking stations in various event environments Maintain cleanliness, food safety, and presentation standards Engage with guests when appropriate to enhance the culinary experience Requirements Qualifications: Food Handlers Cert Minimum 1yr experience in a kitchen or food preparation role is preferred. Ability to work in a fast-paced environment and handle multiple tasks. Strong attention to detail and commitment to cleanliness. Excellent communication and teamwork skills. Flexibility to work varying shifts, including weekends and holidays. Reliable transportation to and from the Prep Kitchen and at times to setup or deliver food catered orders

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 OverviewSodexoLive! is seeking an Executive Chef who will support the exclusive Cathay Pacific Lounge at the San Francisco International Airport (SFO) in San Francisco, CA. Our airport lounges are dedicated spaces for passengers to relax and rejuvenate while awaiting their next adventure. Join our team of experience-makers and food fanatics and be part of creating memorable experiences! Excellent quality of life! Lots of room to grow! Benefits available day one, with 3 weeks paid vacation to start! What You'll Dodevelop long-term culinary innovation strategies and culinary standards that balance consumer and client expectations with pre-determined financial goals;create customized and distinct culinary experiences through comprehensive knowledge of global cuisines;formulate, write, and collaborate on all client partner seasonal menus, signature and curated items;utilize agreed Sodexo food management and transformation platforms;provide coaching, mentoring and balanced feedback to all culinary team members;support pre-openings, openings, re-starts and new seasonal menu launches;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;2-3 years minimum experience in a recognized concept or hospitality location;excellent leadership and communication skills with the ability to maintain the highest of culinary standards;strong coaching and employee development skills; and/orhave a passion for food and innovation. 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 - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

ABOUT US Located in Nopa, Early to Rise is one of San Francisco's fantastic most loved brunch spots, featuring an old-school menu, but with all of our major staples made in the house. We are proud to make all of our own breakfast meats (bacon, ham, sausage, etc.), breads (bagels, English muffins and so on) as well as butter, hot sauce, jam ... you name it. We treat every job in the restaurant as a craft to be proud of and seek to create a positive, energetic work culture. We have an immediate opening for a seasoned Executive Sous Chef to oversee all back-of-house operations. The ideal candidate will have a passion for hospitality, a keen eye for detail, an ability to forecast, as well as lead and inspire a team while being fiscally mindful. Do you have at least 2 years' experience as Kitchen Manager or Sous Chef? Are you highly organized and possess stellar leadership and cooking skills? Are you ready to embrace the frenetic energy of a popular brunch spot? If yes, we would like to meet you! Early to Rise offers competitive salary, medical benefits, a loyal customer base, and amazing food experiences! ABOUT YOU: Proven experience in professional kitchens with a minimum of five (5) years on a busy line and at least two (2) years as a Kitchen Manager, Sous Chef or similar role in a restaurant or hospitality environment. Excellent kitchen line skills. Excellent communication, conflict resolution, and interpersonal abilities. Strong leadership skills with the ability to motivate and manage a team in a high-pressure environment. Ability to manage multiple priorities. Interest in learning about restaurant operations, budgeting, and financial management. Passion for food, hospitality, and creating exceptional guest experiences. Google Workspace experience required; excel a plus Conversational Spanish required. Key Responsibilities: Kitchen Operations Management Oversee daily kitchen activities, ensuring high standards of food quality, safety, and cleanliness. Maintain food preparation schedules, ensuring all dishes are executed with precision and consistency. Manage kitchen inventory, including ordering ingredients, tracking waste, and controlling food costs. Menu Development and Innovation Collaborate with Chef|Owner to innovate and introduce new menu items. Experiment with seasonal ingredients to create specials that keep the menu seasonal and relevant. Maintain and adjust recipes to enhance flavor profiles and improve operational efficiency. Team Leadership and Development Train, mentor, supervise, discipline kitchen staff, fostering a positive and collaborative work environment always with the focus on increasing staff knowledge and compliance. Schedule kitchen staff shifts and manage labor costs, adapting to business needs. Conduct performance reviews and help identify opportunities for team members to grow. Quality Assurance and Safety Enforce food safety and sanitation regulations, maintaining health department standards. Conduct regular inspections of kitchen equipment and utensils to ensure proper operation. Implement efficient work processes to minimize waste and optimize workflow. Cost Management and Financial Accountability Monitor food and labor costs, making strategic adjustments to stay within budget. Negotiate with vendors for the best prices and maintain good supplier relationships. Prepare and analyze kitchen performance reports, prep lists, order guides with focus on identifying areas for improvement. Guest Experience Enhancement Work closely with FOH management to accommodate special dietary requests and ensure guest satisfaction. Handle guest complaints related to food quality, taking immediate steps to resolve issues. Benefits: Medical Insurance

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law.

Sous Chef Shifts, Time, and Days: Full Time Pay Range: $27-30/hr. At Oakmont of Novato, we believe that food is far more than nourishment it is connection, comfort, and care. Every meal is an opportunity to bring joy, dignity, and familiarity to our residents lives. As a Sous Chef, you play a central role in that mission, transforming ingredients into moments that feel like home. This is not just a kitchen job. It s a calling for someone who loves to cook with purpose. Here, your meals aren t anonymous they re personal. You ll cook for people who know your name, share stories at your counter, and look forward to the meals you help create each day. The pride you take in your craft translates directly into quality of life for the people you serve. Situated on a beautifully landscaped campus and managed by Oakmont Management Group, Oakmont of Novato is a premier senior living community known for five-star hospitality, exceptional care, and a culture where excellence and heart go hand in hand. Our residents enjoy vibrant, rewarding lives supported by a team that truly cares. We live our values every day: Authenticity Teamwork Compassion Commitment Resilience. Why You ll Love Cooking at Oakmont Oakmont offers something rare in the culinary world: the opportunity to do meaningful work without sacrificing quality or pride. Our kitchens value collaboration, creativity, consistency, and respect for food, for teammates, and for residents. With communities across California, Hawaii, and Nevada, Oakmont also offers genuine opportunities for career growth, relocation, and leadership development. Eligible team members enjoy a comprehensive benefits package, including: Medical, Dental, and Vision benefits Vacation, Personal Days, Sick Pay, and Holidays Complimentary Meals during shifts Bonus Opportunities Company-Paid Life Insurance Team Member Discount Program (LifeMart) 401(k) Savings Plan with Company Match Recognition and Appreciation Programs Student Loan Refinancing Tuition Reimbursement Pet Insurance Employee Assistance Program Emergency Financial Assistance Your Role & Culinary Impact As Sous Chef, you will work closely with the Culinary Services Director to bring consistency, creativity, and care to every meal served. In their absence, you will help guide the kitchen, ensuring standards, service, and safety are never compromised. Your responsibilities include: Delivering a high-quality dining experience through thoughtful menu execution, excellent flavor, and beautiful presentation. Assisting with the planning, preparation, and execution of daily meals, special events, celebrations, and community gatherings. Preparing and serving food in accordance with sanitary regulations and Oakmont policies. Ensuring all food is prepared on time and served at proper temperatures. Maintaining portion control and food consistency while minimizing waste. Supporting inventory management, ordering, and proper storage of food and supplies. Maintaining a clean, organized, and sanitary kitchen at all times. In the absence of the Culinary Services Director, leading kitchen operations, staffing, and supervision. Regularly connecting with residents to learn their preferences, comfort foods, and special requests so meals feel personal, not institutional. What You Bring We re seeking a cook who brings both skill and heart to the kitchen. Must be at least 18 years of age High school diploma or equivalent required; additional culinary education preferred Minimum (3) three year of experience as a Cook in a restaurant or similar setting Ability to safely operate standard commercial kitchen equipment Basic computer skills, including MS Office Willingness to learn senior living and dementia care best practices Patience, adaptability, and a steady presence in a fast-paced environment Strong communication and teamwork skills Must pass a Criminal Background Check and Health Screening (including TB test) Compliance with vaccination, screening, testing, and PPE requirements per regulatory guidelines About Oakmont Management Group Based in Irvine, California, Oakmont Management Group (OMG) is a recognized leader in senior living, managing Oakmont Senior Living and Ivy Living communities across California, Nevada, and Hawaii. We believe great communities are built on meaningful relationships. Our team members are selected not only for talent, but for kindness, integrity, and pride in their work. We celebrate excellence while embracing joy and laughter every day. Walk into an Oakmont community and you ll feel it warmth, professionalism, and a shared commitment to caring deeply. Oakmont Management Group is an Equal Opportunity Employer.

Executive Chef for Full Scratch Kitchen Needed Pay Range: $80,000 Our Chefs are the creative force of our growth, the heart of our strength, and the key to our success. We are not looking for good, because we thrive on greatness. Our singular driving goal is to provide the best and freshest cuisine possible. We are known for setting the industry standard with our focus on seasonal menus, state-of-the-art kitchens, and high-quality local ingredients. Our teams craft exceptional cuisine in Chefs Playgrounds with access to the most contemporary tools and technology available to the culinary world. The only thing missing is YOU! Who we are looking for: Innovators who don t follow the standard, they set it Ambitious and driven executive chefs that want to grow and evolve in a rapidly expanding Chefs that want to be rewarded for the results of their hard work Chefs that are food-focused, trend-driven, and customer savvy Results-oriented performers who drive and thrive on their own merits Forward-focused culinarians who thrive in collaborative environments Chefs who don t shy away from next-generation technology but leverage it for solutions Leaders who create flexible, contemporary work environments Driven, competitive, and focused individuals who are passionate about hospitality and creating exceptional food experiences What we offer: Medical, Dental, and Vision benefits Vacation, Personal Day, Sick Pay, Holidays Complimentary Meals Bonus Opportunities Company Paid Life Insurance Team Member Discount Program (LifeMart) 401(k) Savings Plan with Company Match Recognition Programs Student Loan Refinancing Tuition Reimbursement Pet Insurance Employee Assistance Program Emergency Financial Assistance What we request: The ability to learn, grow and evolve Experience leading a Full Scratch Kitchen as an Executive Chef, Kitchen Manager, or Executive Sous Chef Experience crafting seasonally curated and guest-focused menus The ability to manage fixed food, labor, and product costs Ability to lead a kitchen to execute flawless dishes in a timely manner Ability to develop relationships with staff, guests, and residents Passionate about service to others and creating exceptional food experiences Must pass a Criminal Background check and Health Screening tests, including physical and TB Tests For the health and safety of our team members and residents, Oakmont Management Group may require team members to vaccinate, participate in daily screening, surveillance testing, and to wear face coverings and other personal protective equipment (PPE) to prevent the spread of the COVID-19 or other communicable diseases, per regulatory guidelines. Oakmont Management Group, based in Irvine, California, is a recognized leader in the senior living industry that manages a portfolio of communities under the Oakmont Senior Living and Ivy Living brands. OMG serves thousands of seniors across communities in California, Nevada, and Hawaii. At OMG, we strive to create an atmosphere of family and community among team members, residents, and resident family members. We know that caring and meaningful relationships are the foundation of a rewarding life, and our team is hand-selected for their skills, previous experience, and passion for working with the elderly. Our practice is to incorporate joy and laughter alongside our expectations of excellence. Walk into our communities and feel our pride of ownership and commitment to service. Oakmont Management Group is an Equal Opportunity Employer.

Job Description Pay Grade: 12 Salary: $85,000 - $90,000 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: Coordinates activities of kitchen personnel engaged in preparation of food service Ensures that high quality food items are creatively prepared and presented in a cost effective manner Assists in all phases of planning, ordering, inventory, and food preparation Supports the management of cost controls and control expenditures for the account Rolls out new culinary programs in conjunction with the marketing and culinary teams Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen 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 Excellent interpersonal, customer service, and oral/written communication skills Knowledge of food cost and how it pertains to a kitchen, product and quality identification Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1465513 CCL Hospitality Group Caitlin Pham [[req_classification]]

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?

Mise - Private Chef Reports To: The Principal Work Schedule: Full-Time, On-Site A Bay Area family seeks a warm, approachable Private Chef to join their household team and create nourishing, farm-to-table meals that bring their family together. This role supports a family that values authentic connections, sustainable living, and creating meaningful experiences around food. The ideal candidate will embrace the family's philosophy of wholesome, locally-sourced cuisine while fostering an engaging, educational environment that welcomes participation from all family members. The successful candidate will be the culinary heart of the household, crafting varied menus that accommodate diverse palates while maintaining a focus on organic, seasonal ingredients sourced from the property's garden and local farmers' markets. This position requires someone who views cooking not just as meal preparation, but as an opportunity to nurture family bonds and create lasting memories through food. We seek a versatile, down-to-earth professional who excels at creating approachable, nutritious cuisine without pretension. The ideal candidate brings genuine warmth to their interactions, particularly with children, and understands that the best meals are those that bring families together. The family gravitates toward Mediterranean cuisine as their foundation but seeks a chef with genuine curiosity and capability across international cuisines-someone who could confidently prepare an African stew one day, create Persian dishes with garden-fresh pomegranates the next, and craft Salvadoran pupusas or other global comfort foods with equal skill and enthusiasm. This opportunity offers the chance to work with a family that deeply appreciates good food prepared with care and intention. The role is perfect for someone who believes that the kitchen can be a place of learning, laughter, and connection, where children develop healthy relationships with food and families create traditions that last a lifetime. Expectations Minimum five years of professional culinary experience in private households, farm-to-table restaurants, or similar environments with demonstrated expertise in whole foods cooking and seasonal menu planning. Strong foundation in diverse international culinary traditions with particular emphasis on wholesome, family-friendly cuisine that prioritizes nutrition and flavor over elaborate presentation or haute cuisine techniques. Mediterranean cooking forms a strong base, with the versatility to explore global cuisines authentically. Genuine enthusiasm for working with children and creating an inclusive kitchen environment where young family members can safely participate in age-appropriate cooking activities and develop culinary skills. Expertise in sourcing and working with organic, locally-grown ingredients with the ability to collaborate effectively with garden staff and navigate farmers' markets to select the finest seasonal produce. Flexibility to adapt cooking styles and techniques to accommodate varied palates within a single household, creating meals that satisfy both adult and children's preferences while working creatively with texture challenges. Culinary curiosity and adaptability to explore and master dishes from various cultural backgrounds-from Ethiopian and Persian to Salvadoran and beyond-with a willingness to learn new techniques and expand the family's culinary horizons. Experience with Taiwanese or broader Asian cuisine would be valued. Outstanding interpersonal skills with a warm, engaging personality that makes family members and guests feel comfortable and welcome in the kitchen environment. Ability to plan and execute casual family dinners as well as larger gatherings for up to 20 guests, maintaining consistent quality while adapting presentation styles to suit different occasions. Strong organizational skills with the ability to maintain a clean, functional workspace throughout the cooking process, leaving the kitchen in an organized state for housekeeping staff to complete final cleaning. Commitment to sustainable practices and minimal waste, with creativity in utilizing garden produce and whole ingredients while avoiding processed or canned foods entirely. Responsibilities Daily Meal Preparation & Shopping: Begin mornings by sourcing fresh ingredients from the property's garden or local farmers' markets, then prepare nutritious breakfast, lunch, and dinner options that accommodate the family's varied schedules. Create portable breakfast items like smoothies, chia puddings, and wrapped breakfast bars for busy school mornings, along with family-style platters for shared meals that allow each family member to select their preferred portions. Garden-to-Table Coordination: Collaborate weekly with garden staff to utilize estate-grown produce, including seasonal fruits and vegetables. Plan menus that highlight fresh ingredients while supplementing with carefully selected items from local farmers' markets and organic suppliers. Maintain a zero-tolerance policy for canned or processed ingredients. Family Engagement & Education: Foster an inviting kitchen atmosphere where family members feel welcome to observe, learn, and participate. Create age-appropriate opportunities for children to assist with meal preparation, from simple plating tasks to basic cooking techniques, supporting their development of culinary skills and healthy food relationships without creating entitlement. Menu Development with Creative Protein Preparation: Design varied weekly menus featuring family-style service that balances familiar Mediterranean favorites with exciting exploration of international cuisines. Work creatively to make proteins appealing through different preparations (such as transforming meats into sausages or other formats) while respecting individual preferences and gradually expanding food horizons. Event Support: Prepare family-style meals for weekly gatherings of approximately 20 guests, creating abundant platters that encourage sharing and conversation. Occasionally support special events with more formal service, including printed menus and cocktail party formats as requested. Kitchen Management & Coordination: Maintain an organized, efficient workspace while remaining flexible enough to accommodate family participation. Work considerately with housekeeping staff by maintaining an "organized workspace" throughout service-keeping prep areas tidy and cooking areas manageable for efficient final cleaning by the housekeeping team. Dietary Adaptation: Prepare specialized items as needed, including steamed vegetables for the youngest family member, portable meals for school commutes, and dishes that creatively address texture sensitivities while maintaining nutritional value and expanding palates over time. International Cuisine Integration: Bring the world to the family's table through authentic preparation of global dishes, with Mediterranean cuisine as a foundation while regularly incorporating diverse international flavors and techniques, creating a truly international dining experience that reflects the family's adventurous palate. Service Style: Excel at family-style plating, creating single, abundant presentations from which all family members can serve themselves according to their preferences, fostering communal dining while respecting individual tastes. Benefits Healthcare Coverage: Comprehensive health, dental, and vision insurance benefits package currently being established. During the initial implementation period, the family will provide full reimbursement for all medical, dental, and vision insurance costs to ensure continuous coverage. Time Off: All major holidays off, plus additional paid time off Performance Recognition: Performance-based compensation reviews Professional Growth: Opportunities for culinary education and skill development Work Environment: Supportive family atmosphere that values work-life balance Important Note: As the family is currently building their household team infrastructure, there will be an initial setup period for formal payroll and benefits systems. During this transition, the family is committed to ensuring all benefits are provided through a reimbursement structure until formal systems are established, guaranteeing no gap in coverage or compensation.

Job Description ABOUT US Located in Nopa, Early to Rise is one of San Francisco's fantastic most loved brunch spots, featuring an old-school menu, but with all of our major staples made in the house. We are proud to make all of our own breakfast meats (bacon, ham, sausage, etc.), breads (bagels, English muffins and so on) as well as butter, hot sauce, jam ... you name it. We treat every job in the restaurant as a craft to be proud of and seek to create a positive, energetic work culture. We have an immediate opening for a seasoned Executive Sous Chef to oversee all back-of-house operations. The ideal candidate will have a passion for hospitality, a keen eye for detail, an ability to forecast, as well as lead and inspire a team while being fiscally mindful. Do you have at least 2 years' experience as Kitchen Manager or Sous Chef? Are you highly organized and possess stellar leadership and cooking skills? Are you ready to embrace the frenetic energy of a popular brunch spot? If yes, we would like to meet you! Early to Rise offers competitive salary, medical benefits, a loyal customer base, and amazing food experiences! ABOUT YOU: Proven experience in professional kitchens with a minimum of five (5) years on a busy line and at least two (2) years as a Kitchen Manager, Sous Chef or similar role in a restaurant or hospitality environment. Excellent kitchen line skills. Excellent communication, conflict resolution, and interpersonal abilities. Strong leadership skills with the ability to motivate and manage a team in a high-pressure environment. Ability to manage multiple priorities. Interest in learning about restaurant operations, budgeting, and financial management. Passion for food, hospitality, and creating exceptional guest experiences. Google Workspace experience required; excel a plus Conversational Spanish required. Key Responsibilities: Kitchen Operations Management Oversee daily kitchen activities, ensuring high standards of food quality, safety, and cleanliness. Maintain food preparation schedules, ensuring all dishes are executed with precision and consistency. Manage kitchen inventory, including ordering ingredients, tracking waste, and controlling food costs. Menu Development and Innovation Collaborate with Chef|Owner to innovate and introduce new menu items. Experiment with seasonal ingredients to create specials that keep the menu seasonal and relevant. Maintain and adjust recipes to enhance flavor profiles and improve operational efficiency. Team Leadership and Development Train, mentor, supervise, discipline kitchen staff, fostering a positive and collaborative work environment always with the focus on increasing staff knowledge and compliance. Schedule kitchen staff shifts and manage labor costs, adapting to business needs. Conduct performance reviews and help identify opportunities for team members to grow. Quality Assurance and Safety Enforce food safety and sanitation regulations, maintaining health department standards. Conduct regular inspections of kitchen equipment and utensils to ensure proper operation. Implement efficient work processes to minimize waste and optimize workflow. Cost Management and Financial Accountability Monitor food and labor costs, making strategic adjustments to stay within budget. Negotiate with vendors for the best prices and maintain good supplier relationships. Prepare and analyze kitchen performance reports, prep lists, order guides with focus on identifying areas for improvement. Guest Experience Enhancement Work closely with FOH management to accommodate special dietary requests and ensure guest satisfaction. Handle guest complaints related to food quality, taking immediate steps to resolve issues. Benefits: Medical Insurance

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 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!

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.