Sous chef jobs in San Jose, CA - 849 jobs

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

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as an Executive Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! ESSENTIAL DUTIES: Get a glimpse of all you'll experience as an Executive Chef EMBRACE THE MENU: Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS: Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED: Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO: Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM: Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff. Develop key staff including sous chefs and lead cooks. COMMIT TO QUALITY: Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN: Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. Any critical issues? Report them to the General Manager WHO YOU ARE: You're an experienced Executive Chef with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 5+ Years of Kitchen Management / Executive Chef Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue required Extensive experience in banquet style events Experience managing and developing teams required Current ServSafe certification is required ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment center environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay rate for this position is $90,000 to $105,000 annually. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

Job Description Chef Manager Salary: $80,000 to $85,000 Other Forms of Compensation: Bonus What makes Epicurean click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the Epicurean difference. Where a job isn't merely a job but the start of a career where you can flourish. Job Summary Job Summary: This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: Full culinary management of food service operation to include inventory, ordering and receiving Knowledge of P&L accountability and contract-managed service experience is desirable Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products Possesses a passion for sustainability Preferred Qualifications: Must have a working knowledge of HACCP Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experience with exposition cooking needed Knowledge of P&L accountability and contract-managed service experience is desirable ServSafe certified is a plus Apply to Epicurean today! Epicurean is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Epicurean maintains a drug-free workplace. Associates at Epicurean are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

The Sous Chef is responsible for ensuring the highest quality preparation of fine cuisine for Stillwater Bar & Grill, located in The Lodge at Pebble Beach. The Sous Chef will direct the preparation of food, upholding the highest standards of culinary quality. Company Background: For over a century, friends and family, celebrities and athletes, world travelers and locals alike, have flocked to Pebble Beach Resorts. This stunning slice of California's Monterey Peninsula is a wondrous place that we are proud to share. Pebble Beach Company, located in Pebble Beach, California, owns and operates the world-famous Pebble Beach Resorts, including The Lodge at Pebble Beach, The Inn at Spanish Bay and Casa Palmero at Pebble Beach. The company also operates five renowned golf courses: Pebble Beach Golf Links, Spyglass Hill Golf Course, The Links at Spanish Bay, Del Monte Golf Course and The Hay. Its other famed properties include scenic 17-Mile Drive, The Spa at Pebble Beach, Pebble Beach Golf Academy & Practice Facility. It annually hosts premier events such as the Pebble Beach Concours d'Elegance, AT&T Pebble Beach Pro-Am, TaylorMade Pebble Beach Invitational, Pebble Beach Food & Wine and PURE Insurance Championship Impacting The First Tee. Essential Duties & Responsibilities: * Assist in the preparation of daily food orders. * Check the quality of daily specials before service. * Conduct daily Huddles with culinary team and participating in front of house Huddles. * Interacting with guests regarding special needs and requests. * Able to maintain a professional attitude in a high-volume environment. * Willingness to adjust schedule based off levels of business * Prepare weekly schedule for all cooks in accordance with business needs, avoiding over staffing and overtime. * Prepare and submit daily requisitions using systems in place e.g., Eatec. * Train all kitchen employees in their individual duties and required knowledge and skills. * Mentor and manage kitchen employees. * Must be able to work holidays, weekends, including special events * Control waste and spoilage through constant attention to detail, logging waste per SOP. * Perform month-end inventories. * Assist in seasonal menu review and revisions. * Prepare and cook food to the highest standards in a timely manner. * Report any faulty equipment or unsafe conditions directly to the Engineering department. * Communicate effectively with staff from both the front and back of the house. Required Skills: * Five years of luxury resort or hotel experience. * Two years' experience as a Sous Chef. * Unexpired Food Safety certification. * Excellent cooking, supervisory and sanitation skills. * Knowledge of all stations. * Broad knowledge of varied cuisines and ability to integrate regional ingredient to menus. * Ability to present cooking demonstrations. * Computer knowledge of MS Office Suite including word, Excel, and cost control apps. * Valid California driver's license. Desired Skills: * Graduate of accredited culinary program or apprenticeship under highly respected chef at a premier restaurant, resort of hotel property preferred. * Certification by the American Culinary Federation and certification as a Sous Chef preferred. Why work for Pebble Beach Company: * Competitive Pay: Salary: $75,000 - $88,000/year plus bonus. * Enjoy world-class health and wellness benefits. For Full Time employees, comprehensive medical, dental, vision, and life insurance is available. In addition, our Health and Wellness Center provides employees with unlimited access to a physician and medical team to tend to you and your family's health needs free of cost. * Prepare for your future. You will be eligible to participate in our 401(K) retirement program. Pebble Beach Company will match $.75 for every $1 you contribute to your 401(k), up to 6% of eligible compensation. In addition, the company will contribute an amount to your 401K each quarter based on your hours worked, along with a discretionary contribution at the end of each fiscal year. * We encourage YOU to be our guest. You will receive discounts at all Pebble Beach restaurants, retail shops, and our Forbes Five Star Spa. In addition, Hotel discounts are also available during select seasons. * Play our world-famous golf courses! Enjoy our Employee Golf Privileges including Employee Tee Times, Tournaments, and Company Club. * Grow your career with Pebble Beach. We provide opportunities for ongoing learning and development, as well as promotions and transfers to advance your career. * Lunch is on us. Enjoy a complimentary meal during your shift in our Employee Dining Room. We are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

Job Description: Brand Executive Chef LB Steak Reports to: Operating Principle FLSA Status: Exempt The Brand Executive Chef for LB Steak maintains full accountability for fulfillment of the culinary mission of the LB Steak. This position must be able to organize, plan, coordinate, and execute the culinary operations of the brand including strategic planning, resource allocation, leadership, and coaching techniques; knowledge of budgets. The position is responsible for all core aspects of the culinary department, including but not limited to, managing all culinary team members, food production, costing, inventory and invoice control, safe food handling, sanitation and customer service The position is also responsible for training all unit chefs in meal preparation methods, portion size, and nutrition. Additionally, the role assists in negotiating prices and purchases food and restaurant inventory items in bulk. Knowledge, Skills and Abilities: • Ability to read, write and speak English • Ability to read, write and speak Spanish preferred • Familiar with a variety of restaurant industry and culinary standard concepts, practices, and procedures • Requires an understanding of federal, state, and local food sanitation regulations • Ability to effectively interact with a diverse population of Associates, Management and Guests • Work under pressure within a well-integrated team environment • Able to consistently maintain a professional and respectful demeanor • Strong organizational and coordination skills • Ability to rely on extensive experience and judgment when appropriate • Strong interpersonal communication skills • A wide degree of creativity is required • Proficient in Google Docs, Toast, and Asana Essential Job Functions: • Manage and execute scheduled seasonal and holiday menu changes at the restaurants. • Assist property teams with recipe costing, menu writing, product sales mix reports • Collaborate with property teams and Operating Principle to drive the process of menu development and organize menu tastings. • Ensures the restaurants are fully staffed with high quality employees who are well trained • Coordinates schedules and coverage for the units in the area • Restaurant kitchen budgets and sales are achieved • Responsible for ensuring proper costing and inventory control measures to meet the budgeted cost of goods and days supply targets • Kitchen is well maintained and all food safety and sanitary standards are met • Implements training and monitoring of safety program for all units and all back of house employees • Conducts OSHA onsite inspections regularly at each location with third party • Creates and updates menus to maximize profits and minimize loss • Act as a guardian of the Company's high culinary standards by demonstrating uncompromising standards of quality, cleanliness, food and employee safety • Facilitate culinary training and development activities to continually elevate the brand • Create and evaluate the learning and development programs and recommend changes to increase effectiveness. • Act as a mentor to new and existing Executive Chefs and Chef de Cuisines within the assigned area as it relates to back of house matters (Cost of Goods, Safety Procedures) • Assist with the development of a strong bench of back of house employees who will be the next generation Sous Chefs and Chefs • Leverage culinary subject matter expertise to assist with the development and implementation of best-in-class back of house training materials • Assists Chefs in cultivating a welcoming, healthy and safe work environment for new and existing back of house employees with the ECs and CDCs • Conducts regular, structured coaching and training restaurant visits with managers and back of house employees in the assigned area • Assist with new store openings by working with operations and culinary • Lead the implementation of new products, new equipment, kitchen protocols, processes, or ingredients in the back of house. • Facilitates Health department and follows up with corrective actions based on the internal audits and pushes accountability • Partner with the O.P to identify and address performance gaps in the kitchen. Coverage for restaurants in the chef's region is in need of leadership onsite or has vacant roles that are essential to operations the area chef will fill those roles. • All other responsibilities as dictated by the business or assigned by the Senior Management Qualifications: Education and/or years of experience: At least 8-10 years experience in progressive culinary leadership Required Food Safety Certification (CA) Required Harassment Training Certification CA) The above statements are intended to describe the general nature and level of work being performed by the people assigned to this job. They are not intended to be construed as an exhaustive list of all job responsibilities. Physical Demands The physical demands described here are representative of those that must be met by an Associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the Associate is frequently required to work standing for prolonged periods; use hands to finger, handle, or feel and talk or hear. The Associate is regularly required to stand; walk and reach with hands and arms. The Associate must frequently lift and/or move up to 25 pounds. Specific vision abilities required by this job include close, distance and peripheral vision with the ability to adjust and focus. Special Working Conditions While performing the duties of this job, the Associate is infrequently exposed to moving mechanical parts and fumes or airborne particles; toxic or caustic chemicals; blood borne pathogens (i.e., saliva, utensils and knives); dust and extremely hot water. Exposure to a variety of sharp eating and cooking utensils or cooking instruments and cooking equipment. The noise level in the work environment is usually moderate to loud. Compensation & The Opportunity Ahead This is a full-time, exempt leadership role with a base salary range of $115,000 - $125,000, plus potential bonus. We also offer a comprehensive benefits package. Beyond the compensation, this is a rare opportunity to make a lasting impact on a high-end hospitality group poised for its next evolution. Our ideal candidate is passionate about the process - not just the outcome. They find energy in the details, bring structure to complexity, and see iteration as the path to excellence. If you're a visionary leader ready to leave your mark and help shape the future of hospitality, we'd love to meet you. We E-Verify

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 ID:** R-03897 **Location:** Emeryville,California **Job Posting Company:** Pixar Animation Studios The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

King's Fish House started as a unique Southern California quintessential American fish house, and quickly became a Southland fixture, from Calabasas, Orange County, Inland Empire, San Diego, San Jose to Arizona and Nevada! King's Fish House is one of our six concepts at King's Seafood Company, which has been a family owned restaurant business and Southern California based company since 1945. King's Fish House offers an upscale and polished environment. Our kitchens are open with state-of-the-art equipment. Our menus are printed daily and reflect the depth, breadth and availability of fresh products that are sure to delight our guests. Our craft cocktails, extensive wine list, and raw bar offerings are designed to impress and keep our guests returning. Combined with hospitality from the heart--it's a winning combination! Here's What We'll Bring To The Table for Executive Chef: Competitive Salary: $100,000 - $120,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k with a Match Education Reimbursement Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our Executive Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Chef, you will be partnered with the General Manager and serve as an integral member of our leadership team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful EC with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: Complete opening and closing duties as assigned to set up the day for success. Creating prep lists for all kitchen crew. Support the preparation of all food items for meal period and next service. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards. Develop all kitchen crew for cross training and promotion. Lead all roll out programs to the menu, seasonal items, and recipe changes. Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures Monthly End of Period inventory (all kitchen) Interface and communicate with RCP/GM on financial responsibilities and results Ensures that all food products meet company recipe specifications for preparation and quality. Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation. Interface and communicate with RCP/GM on recipe adherence Creates and is responsible for execution of corrective action plans for kitchen. Interviews and selects new kitchen crew Conducts annual performance reviews on kitchen crew and Kitchen Manager Interacts with Guests - table visits, complaints, special requests Leads and is responsible for MIT training (classroom) Leads all kitchen crew meeting Essential Skills/Experience: Minimum of 21 years of age. 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $4M) High school graduate. Any formal culinary training. Ability to analyze financial reports. Ability to communicate verbal and written English with Guests, management and co-workers. Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items. Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation. Ability to lift up to 40 lbs., 10-20 is typical Ability to carry up to 120 feet Ability to reach up to 6 feet, 4 is typical Ability to work off counter heights of 36 - 42 inches Ability to move through 24 inch aisles and spaces as small as 12 inches

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

Role Overview Executive Sous Chef - The Good Eating Company San Jose, California About the RoleAs an Executive Sous Chef, you'll be the heartbeat of the kitchen-hands-on, accessible, and setting the tone for culinary excellence. This role is about leading with presence, inspiring your team, and ensuring every plate reflects our passion for scratch cooking, fresh ingredients, and best-in-class hospitality. We're seeking a kitchen leader with a proven commitment to innovation, teamwork, and collaboration-someone who can inspire excellence and elevate workplace dining into something extraordinary. This position is the perfect next step for a Sous Chef ready to advance their career and make a lasting impact. What You'll Do Lead the Kitchen: Be hands-on during service, guiding the team and ensuring flawless execution. Deliver Last-Mile Cooking: Elevate dishes with precision and creativity, ensuring every detail delights. Inspire & Mentor Staff: Train, coach, and grow the culinary team, upholding the highest standards of quality, presentation, and safety. Collaborate with Clients: Partner directly with clients to deliver seamless catering experiences and build trusted relationships. Ensure Safety & Standards: Oversee daily production with a focus on food safety, sanitation, and consistent excellence. 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 BringProven experience in culinary leadership, ideally as a Sous Chef or similar role Passion for scratch cooking, local sourcing, and culinary innovation Strong mentoring skills to inspire and elevate your team Operational expertise in food safety, compliance, and kitchen management 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 - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

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 Tech company in San Jose CA is looking for an experience Executive Chef for their commissary! High volume, scratch kitchen operation, ideal candidate is experienced in building and leading a team. M-F, holidays off, opportunity for career growth! SF Bay Area residents only! Hiring now!

The Expediting Sous Chef is a leader, hands-on and proactive. This role includes supervising the development and production of all elements of our expanding service operations for catered and retail events. The Expediting Sous Chef ensures that all food distribution and set up processes between the kitchen and function site are performing their duties as prescribed by the quality standards established by the Executive Chef. This position will report to the Executive Chef. POSITION RESPONSIBILITIES : Primary responsibility is to act as liaison between kitchen, stewarding and front of house. Identify service items to be moved and transported, execution of the delivery through stewards/runners, follow up with front and back of the house to ensure that the loop is closed. Utilizing slack communication hub. Verifies that portion sizes, service standards, and speed of service are maintained for culinary department. Responsible for attending event order meetings for both the convention center and theaters and assist with work order distribution, upkeep, and changes. Monitor and inform management of all EBMS changes. In charge of employee dining room management, cafeteria menu writing, and lunches delivered to theatres during events. Manage the ordering process in connection with purchasing and standard operating procedures with warehouse. Inputs all food orders into Birch Street ordering system and creates production sheets following the procedures in place. Act as an internal food safety ambassador for HACCP, constantly ensuring inspection readiness and compliance with all health codes and standards. Manage employee safety training in accordance with Human Resources. Ensures all kitchen equipment is inventoried, kept in working order following operations standard of procedures. Handle all culinary uniform needs. Other duties as assigned SPECIFIC JOB KNOWLEDGE, SKILL, AND ABILITY : A minimum of 3 years in a food & beverage leadership position within the hospitality industry. Excellent written and communication skills. Computer experience (i.e., Microsoft Word, Outlook, Excel). The ability to perform essential functions in confined areas. The ability to grasp, lift and carry 50lbs The ability to lift, stand, stoop, and reach to perform essential duties. Ability to perform duties complete in a stressful environment. Able to work varying schedules, weekends and holidays, to reflect the business needs of the convention center. English/Spanish bi-lingual preferred Experience working in a unionized environment. Certification in food safety and sanitation. Team San Jose is an equal opportunity employer.

Job Description New Restaurant FOH + BOH Manager Openings | DM, GM, KM, AGM, AM Exciting Opportunities in Culinary and Hospitality Management Are you ready to take your career in Culinary and Hospitality Management to the next level? Our esteemed restaurant partners-ranging from locally-owned gems to nationally celebrated brands-are seeking exceptional talent for a variety of management and executive roles across the Metro Area. - Restaurant District Manager - Restaurant General Manager - Restaurant Kitchen Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Restaurant Sous Chef - Restaurant Shift Lead This is your chance to bring your expertise into dynamic environments where your skills and passion can truly shine. Whether it's working in scratch kitchens or elevating guest experiences, our clients are renowned for setting the gold standard in quality, service, and innovation. What we offer: Competitive Compensation: Enjoy industry-leading salaries and performance-driven bonuses. Award-Winning Teams: Work alongside culinary and hospitality professionals who uphold the highest standards in food, service, and operational excellence. Career Growth: Be part of organizations that value growth, creative leadership, and dedication to excellence in every facet of their operations. Impactful Roles: Contribute to delivering world-class dining experiences and making a lasting impression on guests in high-performance setting. It's no small feat to succeed in this fast-paced, high-volume industry, but with determination, skill, and a passion for hospitality, the rewards are extraordinary. Don't Wait-Apply Today! These exclusive opportunities are limited, and slots are filling quickly. Submit your resume now to confidentially explore available roles before it's too late. Take the first step toward an exciting future with some of the best names in the business. Are you ready to raise the bar in hospitality? Join the ranks of top-tier talent today! Gecko Hospitality has been recognized on Forbes America's Best Recruiting Firms list for 2025, 2024, 2023, 2022, 2021, 2019, and 2018. Trust Gecko to streamline your hiring process with our proven expertise. - Let Go, And Let Gecko™

Job DescriptionDescription:Job Details About Left Bank Brasserie Inspired by the birthplace of the original Parisian brasseries along the Left Bank of the Seine river in Paris, an area known for being a creative hub and haven to artists and Bohemians, Left Bank Brasserie is a group of authentic Parisian-style brasseries by Chef Roland Passot. First opened in 1994, Left Bank Brasserie has three locations in bustling residential neighborhoods across the Bay Area in Larkspur, Santana Row, and Menlo Park. The Brasseries pay homage to the joie de vivre that is synonymous with the Left Bank neighborhood in Paris. Guests are invited to step into French culture, in a vibrant, social atmosphere that captures all the charm of traditional brasseries and iconic alfresco dining of France. POSITION SUMMARY: The Executive Chef attracts and retains staff, maintains a cooperative relationship with the team, optimizes staff productivity, and serves as a replacement in team members' absence. Will train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation. They will oversee the delivery of food supplies, cost control, menu development, prepare special dishes and supervise overall kitchen operations during lunch and dinner services. KNOWLEDGE, SKILLS AND ABILITIES: • Ability to read, write and speak English • Ability to read, write and speak Spanish preferred • Requires an understanding of federal, state, and local food sanitation regulations • Familiar with restaurant cooking standard concepts, practices, and procedures • Ability to effectively interact with a diverse population of Associates and guests • Work under pressure within a well integrated team environment • Able to consistently maintain a professional and respectful demeanor • Strong organizational and coordination skills • Ability to rely on experience and judgment when appropriate • Strong interpersonal communication skills • A certain degree of creativity is required ESSENTIAL JOB FUNCTIONS: • Oversee the activities of the kitchen staff and monitors food production and presentation • Coordinates and participates in the activities of hiring, training, and managing personnel in the kitchen • Oversee safety and sanitation of the restaurant; inspect the cleanliness and working conditions of all tools, equipment and supplies • Seek out and report any abnormalities, inconsistencies or staffing issues • Oversee the cleanliness and organization of the kitchen and storage areas • Maintain knowledge of correct maintenance and use of equipment • Maintain proper storage of all products as specified by health and sanitation codes • Return all food items in clean containers to proper storage areas. • Supervisory Responsibilities include leading and directing the work of others • Restock any dry goods, fresh products, cooking wine used in production in the appropriate areas as needed • May serve as an expediter when needed. • All other responsibilities as dictated by the business or assigned by the Senior Management Compensation This full-time, exempt leadership position offers a competitive salary range of $100,000-$110,000, plus performance-based incentives and a comprehensive benefits package. Requirements: Must have CA Food Handler Card Harassment Training Certificate Work 50+ hours a week Be a reasonable commute to the restaurant

Job Description Pay Grade: 14 Salary: $90,000 - $105,000 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: 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. 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: 1477982 CCL Hospitality Group Caitlin Pham [[req_classification]]

Sous Chef Shifts, Time, and Days: Full-Time Pay Range: $26.75/hr (depends on experience) Oakmont of Silver Creek is a premier senior living community situated on a beautifully landscaped campus. Managed by Oakmont Management Group, we provide exceptional quality, comfort, and care with five-star services and amenities. Residents enjoy a rewarding lifestyle with individualized comprehensive support that promotes continuing independence. We deliver meaningful lifestyles and relationships with residents, families, and team members by developing a winning culture and living these values: Authenticity * Teamwork * Compassion * Commitment * Resilience. With communities across California, Hawaii, and Nevada, opportunities for career growth, relocation, and travel are significant. In addition, eligible team members may enjoy the following benefits: 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 The Sous Chef is responsible for preparing food in accordance with the approved menu, property policies and procedures, current standards, guidelines, and regulations governing our property. In the absence of the Culinary Services Director, the Sous Chef may be called upon to assure that quality food service is provided at all times by directing the overall operations of the Culinary Department. Responsibilities: Ensure the dining experience created for all residents, family members and visitors is of high quality including menu selection, meal preparation, meal presentation, food taste, and meal service. Assist with the planning, preparation, and delivery of all meals in the community, making sure they are of high quality, palatable and appetizing. Assist in food preparation for special meals, activities, parties, special events, marketing, etc. Prepare and serve food in accordance with sanitary regulations, as well as with established policies and procedures. Report any incidents or infractions to Culinary Services Director. As directed, develop and implement culinary procedures that ensure that food is ready on time and proper temperature levels are met. Ensure menu plans are followed at all times. As requested, assist in developing methods for determining the quality and quantity of food served. Maintain control over meal portions and food consistency. Estimate food requirements and control serving portions thereby eliminating waste and leftovers. In the absence of the Culinary Services Director, act as Department Manager with regard to staffing and staff supervision. Assist, when requested, in the purchasing, inventory, checking in, and storing of food and supplies. Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are organized and maintained at adequate levels at all times. Work closely with the Culinary Services Director in specifying and selecting food products. Ensure a sanitary work environment and conform to all local codes and policies regarding proper storage, handling, and serving of food. Ensure that food storage areas are clean and properly organized/arranged at all times. As requested, inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control. As requested, order all food within budget guidelines and maintain accurate inventories of food on hand. Train other culinary personnel to only receive food orders that are correct in quality, quantity, and price. Visit residents regularly to determine special likes and dislikes in order to make the Culinary Services Program individually tailored as much as possible. Qualifications: Must be eighteen (18) years of age Must have a high school diploma or equivalent. College course or other education in food service and/or management preferred Prefer six (6) months of experience working in a restaurant or similar environment as a Cook Able to safely operate standard cooking equipment and utensils typically found in facilities serving food Able to operate a personal computer and be proficient in MS Office programs (Word, Excel, etc.) Able to operate standard office equipment, including fax machine, copier, telephone, etc. Knowledge of and/or ability to learn the theory and practice of assisted living and dementia care Able to work with seniors and patiently interact with cognitively impaired individuals Able to be flexible, adapt and respond to change, make decisions in stressful situations, and prioritize tasks and projects. Able to process information and apply common sense understanding to follow and carry out written or oral instructions. 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.

As our Catering Cook/Chef, you will help manage the preparation and production of food. You will ensure that everything leaving the kitchen is representative of the high standards that exist within Bay Area Event Staffing - Bay Area Catering Services. General Requirements: ● Provide experience in the culinary field. To have Experience in high-volume, quality-oriented catering, restaurant or banquets experience preferred ● Excellent volume cooking and presentation skills ● Ability to work and communicate with a variety of people of different skill levels and varied backgrounds ● Excellent communication skills (written and oral) and good listening skills ● Ability to effectively handle many tasks at once in a fast-paced work environment ● Thoroughness, attention to detail, and excellent organizational skills ● Good decision-making and ability to proactively make changes as needed ● Ability to work a flexible schedule Duties and Responsibilities: ● Help manage the preparation and production of food, setting up workstations with all needed ingredients and cooking equipment ● Assist with menu development, specify product standards, control and maintain food inventories, adhere to recipes and ensure smooth and safe operations ● Help maintain a safe and sanitary kitchen ● Help set up and produce food production schedules ● Help foster the development of the food production team and utility/sanitation staff ● Oversee events for timely deliveries/pick ups and food quality ● Attend scheduled events as onsite chef and lead by example ● Consistently monitor and oversee all kitchen equipment for safe operations. ● Monitor sanitation team's required daily, weekly and monthly cleaning and sanitation standards are being adhered to. ● Teach and ensure complete compliance with all food, safety and physical standards and policies for all staff

AND RESIDENTIAL & DINING ENTERPRISES: Stanford University is one of the world's leading teaching and research universities. Founded in 1891, Stanford's mission is to create and share knowledge and to prepare students to be curious, to think critically, and to contribute to the world. With world-class scholars and seven schools located together on a single campus, Stanford offers academic excellence across the broadest array of disciplines including business, education, engineering, humanities and sciences, law, medicine, and sustainability. It also is an engine of innovation, blending theory and practice to move ideas and discoveries from labs and classrooms out into the world. Stanford strives to foster a culture of expansive inquiry, fresh thinking, searching discussion, and freedom of thought - preparing students for leadership and engaged citizenship in the world. The university is located between San Francisco and San Jose in the heart of California's Silicon Valley, on a scenic 8,180-acre campus. Residential & Dining Enterprises (R&DE), the largest auxiliary organization at Stanford University, supports the academic mission of the university by providing high-quality services to students and other members of the university community. R&DE has an annual operating budget of $400M, operates 24/7/365, and oversees a $3B asset portfolio comprising over 7 million square feet-one-third of the campus footprint. R&DE provides housing for 16,000 students and dependents, serves 8 million meals annually at 48 student dining venues and 32 culinary enterprises. In addition, R&DE provides executive services, conference operations, and guest lodging. R&DE is a talented and diverse team of 1,200+ who comprise the following divisions: Student Housing Operations & Stanford Conferences; Stanford Dining and Hospitality & Auxiliaries; Maintenance Operations and Capital Projects; and a team of R&DE strategic business partners-Finance & Administration, Information Technology, Human Resources, and Strategic Communications and Marketing. "Students (Customers) First" is R&DE's mantra and its strategic goals reflect its commitment to delivering service excellence to the campus community. R&DE's belief is "students are never an interruption in our day; they are the reason we are here." R&DE's dedication to promoting fair treatment, access to opportunities, and a positive work environment is reflected in its essential priorities and efforts for cultivating a culture of operational excellence as a foundational cornerstone. R&DE is committed to creating and sustaining inclusive excellence where all staff feel a sense of belonging and are empowered to thrive. This role is designated as essential and requires incumbents to report to work onsite. Telecommuting is not available for this role. Weekend and dinner service hours will be required. JOB PURPOSE: The Sous Chef works directly with the Dining management team to ensure that food policies and programs promote excellence in food quality and presentation across all CPK Dining businesses. The position has responsibility for developing and supervising production, culinary standards, safety and sanitation, staff training & performance of kitchen staff. The Sous Chef supports the organization mission and vision by providing culinary artistry support to the department in the following areas: menu and recipe planning and creation, food and ingredient specifications, training programs, executive dining, the café, and catering. Oversee daily culinary-related activities within a dining hall, ensuring food and kitchen standards are met. CORE DUTIES*: * Contribute to recipe and menu planning by providing direct assistance building recipes, maintaining cost-sensitive inventory levels, following daily menu production standards, assuring accurate work completion by line staff, executing and orchestrating the timing of production within operation standards, and influencing the use of innovative ideas and concepts, demonstrating cutting edge trends while maintaining current industry standards. * Ensure health and safety standards are met by delivering real-time food safety and hygiene training for culinary staff as assigned. * Contribute to business optimization by assisting with operating expense control through inventory maintenance, inventory level comparison, and inspecting and maintaining culinary equipment as directed. * Contribute to effective employee and staff relations by providing input on scheduling needs for the unit and monitoring staff timing and production to avoid unplanned overtime expense. * Act as the kitchen's second-in-command. * - Other duties may also be assigned MINIMUM REQUIREMENTS: Education & Experience: Accredited college program or degree, preferably specializing in a culinary program, or combination of education and relevant experience. Two years of culinary management experience. Knowledge, Skills and Abilities: * Ability to suggest and execute creative menu development. * Demonstrated ability to oversee and work harmoniously and professionally with co-workers and supervisors. * Strong organizational and multitasking skills. * Ability to operate computer equipment and food and beverage computer systems. * Ability to operate and utilize culinary production equipment and tools. * Awareness of local, state, and federal health and sanitation laws. * Reading, writing, and oral proficiency in the English language. * Knowledge of basic training techniques. Certifications and Licenses: * ServSafe CA Certification. PHYSICAL REQUIREMENTS: * Constantly stand, walk, chop and mix. * Frequently twist/bend/stoop/squat, reach/work above shoulders, lift/carry/push/pull objects that weigh up to 10 pounds. * Occasionally lift/carry/push/pull objects that weigh up to 50. * Ability to see food presentation and taste all types of food (glutens, dairy, all protein, vegetables, and starches). WORKING CONDITIONS: * Scheduled days and work hours may vary based on operational need. * Weekend and dinner service hours will be required. WORK STANDARDS: * Interpersonal Skills: Demonstrates the ability to work well with Stanford colleagues and clients and with external organizations. * Promote Culture of Safety: Demonstrates commitment to personal responsibility and value for safety; communicates safety concerns; uses and promotes safe behaviors based on training and lessons learned. * Subject to and expected to comply with all applicable University policies and procedures, including but not limited to the personnel policies and other policies found in the University's Administrative Guide, ****************************** The expected pay range for this position is $80,000 to $90,000 per annum. Stanford University provides pay ranges representing its good faith estimate of what the university reasonably expects to pay for a position. The pay offered to a selected candidate will be determined based on factors such as (but not limited to) the scope and responsibilities of the position, the qualifications of the selected candidate, departmental budget availability, internal equity, geographic location and external market pay for comparable jobs. Why Stanford is for You: Imagine a world without search engines or social platforms. Consider lives saved through first-ever organ transplants and research to cure illnesses. Stanford University has revolutionized the way we live and enriches the world. Supporting this mission is our diverse and dedicated 17,000 staff. We seek talent driven to impact the future of our legacy. Our culture and unique perks empower you with: Freedom to grow. We offer career development programs, tuition reimbursement, or course auditing. Join a TedTalk, film screening, or listen to a renowned author or global leader speak. A caring culture. We provide superb retirement plans, generous time-off, and family care resources. A healthier you. Climb our rock wall or choose from hundreds of health or fitness classes at our world-class exercise facilities. We also provide excellent health care benefits. Discovery and fun. Stroll through historic sculptures, trails, and museums. Enviable resources. Enjoy free commuter programs, ridesharing incentives, discounts and more The job duties listed are typical examples of work performed by positions in this job classification and are not designed to contain or be interpreted as a comprehensive inventory of all duties, tasks, and responsibilities. Specific duties and responsibilities may vary depending on department or program needs without changing the general nature and scope of the job or level of responsibility. Employees may also perform other duties as assigned. Consistent with its obligations under the law, the university will provide reasonable accommodation to any employee with a disability who requires accommodation to perform the essential functions of his or her job. Stanford is an equal employment opportunity and affirmative action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status, or any other characteristic protected by law. Additional Information * Schedule: Full-time * Job Code: 7621 * Employee Status: Regular * Grade: F * Requisition ID: 107618 * Work Arrangement : On Site

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