Sous chef jobs in Thousand Oaks, CA

Our Executive Chef is 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 fast moving and fast growing brand; DREAMLAND is a new concept and you will have the autonomy to build a team at the ground level. Essential Responsibilities of DREAMLAND Executive Chef: 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 Sous Chef Interacts with Guests - table visits, complaints, special requests Leads and is responsible for MIT training (classroom) Leads all kitchen crew meeting

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

Job Description The Proud Bird, a historic and iconic restaurant with a strong tie to the local community, makes quite a statement as a unique, upscale food hall with interactive aviation exhibits and a renovated events center. The Proud Bird was named LA's Hottest Food Hall by Food Network Specialty Restaurants Corporation holds an impressive portfolio of 17 award-winning restaurants throughout the U.S. including The Proud Bird, and we pride ourselves on creating incomparable memories by delivering an unforgettable dining experience with exceptional food, unmatched service and breathtaking views. Our mission at The Proud Bird/Specialty Restaurants Corporation is to always innovate and consistently deliver a 5-star experience for our employees, guests, partners, and community. We look forward to adding our next valued leader! Top-notch Benefits: Competitive salary Quarterly bonus plan Benefits including vacation pay, medical, dental and vision insurance Lifestyle Spending Account, this benefit supports you and your family in numerous ways such as through gym memberships, child care, groceries, student loans & more! Company dining package with allotted spending amount each month Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Paid/Floating holidays for 5 major holidays Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions Pay: $90000 - $110000 / year Essential Duties: Responsible for completing Performance Reviews and making recommendations for the promotion, hiring, and advancement of all salaried Kitchen personnel. Assists the General Manager in leading the Risk Management Team in proactively addressing liability, risk, and compliance opportunities. Responsible for reviewing all performance reviews and recommendations made by the Sous Chef. Responsible for training, managing, and developing all culinary team members. Responsible for scheduling kitchen personnel in conjunction within forecasted labor and predetermined budgets Responsible for estimating food usage and ordering products accordingly. Responsible for monitoring and controlling food cost by establishing specifications, storeroom requisition systems, product storage requirements, standardization recipes, and waste control procedures. Ensures adherence to all recipes guidelines to provide consistent quality, proper presentation technique and food safety standards. Ensures proper equipment cleaning and maintenance. Maintains a safe and sanitized work environment for all employees by ensuring that proper safety and sanitation requirements are met Completes all weekly and monthly food and supply product inventories Required Skills/Abilities: Ability to create and maintain a strong team atmosphere with in the department and ensure that employees are appropriately trained and have an adequate work load. Excellent interpersonal, verbal, and written communication skills. PC literate with a working knowledge of MS Office preferred. Must be able to clearly and effectively communicate English. Proven working experience as a head chef Excellent record of kitchen management + BOH budget management Ability to spot and resolve problems efficiently Capable of delegating multiple tasks Keep up with cooking trends and best practices Qualifications: 3+ years of Executive Chef experience in a high-volume restaurant and event center environment, with 6+ years' progressive Chef experience Banquet experience strongly preferred Strong skillset in leading, coaching and supervising junior chefs and cooks

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

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

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

Pay Range: $82k - $84k 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.

We have an incredible opportunity for a dynamic, chef-driven leader to join DO & CO in Redondo Beach, California. In this role, you will lead all Culinary Operations and Assembly/Production, bringing craftsmanship, and discipline to a high-volume, premium food environment. You will inspire teams, collaborate cross-functionally, and ensure every dish reflects DO & CO's commitment to quality, presentation, and execution at scale. About DO & CO We have a passion for hospitality culinary delights on every elevated floor and in the sky. With our three business segments, Airline Catering, International Event Catering, Restaurants, Lounges & Hotels, we offer gourmet entertainment all over the world. We operate in 33 locations, 12 countries and 3 Continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown and grow constantly - sometimes beyond our own expectations. Responsibilities: Serve as the senior leader for all Culinary Operations and Assembly/Production, overseeing end-to-end food production from kitchen through final assembly. Balance a chef's mindset with strong operational leadership, ensuring quality, efficiency, and consistency at scale. Own daily performance across quality, safety, timing, labor, and customer specifications. Drive cross-functional execution with Operations, Quality/Food Safety, Materials, and Logistics. Adapt quickly to changing priorities and production volumes while maintaining service standards. Champion food safety, HACCP, and regulatory compliance across all operations. Lead menu changes, process improvements, and continuous operational enhancement. Lead implementation of new menu cycles and product launches, ensuring operational readiness and team training. Act as a clear, effective communicator across departments and levels, aligning teams on priorities and expectations. Model adaptability, accountability, and teamwork; reinforce a culture of execution, safety, and quality. Proactively recommend operational and process improvements to senior leadership based on data and frontline insight. Qualifications: 3-5 years of experience as a Executive Chef in a high standard environment, preferably including cruise ship and/or hotel operations. Comprehensive knowledge of kitchen hygiene practices, occupational health and safety standards, and HACCP principles. High personal hygiene standards and excellent attention to detail. Proven ability to handle a heavy workload with a "whatever it takes" mentality. Strong interpersonal and communication skills, with the ability to work independently and lead a team. Self organized, proactive, and capable of accurately monitoring and controlling food waste. Flexibility to work varied shifts, including weekends, holidays, and extended hours as needed. Open to continual professional development. Ability to work long hours on foot and in environments with varying temperatures. Flexibility to work different shifts (including nights, weekends, and holidays) based on business needs. What We Offer: Competitive Pay: 110,000-130,000 yearly Daily Complimentary Meals (Breakfast, Lunch and Dinner). FT employees are eligible for 401K and medical benefits: medical, dental, and vision. An organization dedicated to fostering innovation; in pursuit of cultivating creativity, embracing new ideas and leveraging our impeccable standard for hospitality. Genuine career development opportunities, both nationally and internationally. The chance to collaborate and represent a leading force in the luxury global gourmet entertainment industry by attending world-class events. Diversity & Inclusion Statement DO & CO provides equal employment opportunities. Applicants will be considered for employment without discrimination based on race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, disability status or any other protected characteristic. #LAIND

Role OverviewStep into a high-impact culinary leadership role at Cedars-Sinai Medical Center, one of the nation's top healthcare institutions. We're seeking an Patient Services Executive Chef 32with strong culinary skills, systems expertise, and the ability to lead a large, diverse team. This role offers a seat at the table with hospital leadership and the chance to elevate VIP and patient dining. Ready to grow your career in a mission-driven environment? Make your mark here. What You'll Doimplement and standardize all culinary systems and procedures for hospital;FMS: monitoring, Audits, implementation and standardization for new menus;be responsible for Food and Physical Safety and annual training for all hourly associates;improve and standardize catering and banquet services, create menus based on client needs;implement innovative and fresh ideas in retail, catering and patient services; and/orcreate interpersonal relationships with clients in hospital. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringa strong culinary background, with the demonstrated ability to stay current with new culinary trends;excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies;strong management skills and previous experience working in a high-volume facility;high end catering and dining experience and a passion for culinary arts; a strong production culinary background, ideally in an up-scale restaurant/retail/catering environment;experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Executive Chef is responsible for developing innovative menus aligned with brand standards, maintaining the highest levels of food safety and sanitation, and managing a large culinary team in a fast-paced environment. You will collaborate closely with F&B leadership to drive profitability, control costs, and deliver a consistent, high-quality dining experience for hotel guests and event clientele. WHAT WE OFFER Total compensation: $140,000-$180,000 annually; The total compensation package for this position includes a competitive base salary and may also include discretionary incentives, bonuses, and/or commission opportunities, as applicable. Medical, dental, vision insurance 401(k) with company matching Exclusive worldwide Hilton employee travel discount program Opportunity to participate in multi-million view TikTok videos (@hiltonuniversal) ... and more DUTIES AND RESPONSIBILITIES Hire, train, schedule, supervise, and evaluate chefs, cooks, and kitchen personnel to ensure optimal productivity, skill development, and adherence to brand and operational standards. Participate actively in kitchen operations, setting the standard for quality, speed, and presentation. Provide continuous coaching, feedback, and development opportunities to foster a high-performance, team-oriented kitchen culture. Maintain a fair and balanced scheduling system that meets labor guidelines while supporting employee work-life balance. Lead daily pre-shift meetings and conduct regular culinary team meetings to communicate expectations, recognize achievements, and address operational updates. Oversee preparation, production, and presentation of all menu items for restaurants, in-room dining, lounges, banquets, and special events. Monitor food production to ensure consistency, quality, and compliance with standardized recipes and plating guidelines. Stay current with culinary trends, guest preferences, and seasonal ingredients to develop innovative menus and special offerings for all F&B outlets. Design and implement themed menus and custom culinary experiences for VIP functions, weddings, corporate events, and other high-profile banquets in collaboration with the F&B and Sales teams. Partner with the VP of Food & Beverage to review and approve all new menu items and culinary changes. Actively engage with guests and clients during events and peak service hours to ensure satisfaction and gather feedback. Respond to guest and client input with professionalism, using feedback to drive continuous improvement in menu offerings and service execution. Assist the VP of F&B in preparing and forecasting the annual food budget, aligning culinary goals with overall hotel financial targets. Monitor and control food and labor costs to achieve budgetary goals while maintaining product quality and service standards. Manage vendor relationships, order supplies, and approve purchases to ensure quality ingredients at competitive pricing. Conduct regular inventory audits and maintain accurate records to minimize waste and ensure inventory integrity. Enforce and maintain the highest standards of food safety, sanitation, and workplace hygiene in accordance with local health department codes, Hilton brand standards, and OSHA regulations. Conduct regular inspections of all food storage areas, refrigeration units, prep kitchens, and equipment to ensure compliance. Lead kitchen safety training and ensure staff adherence to proper food handling, storage, and cleaning procedures. Report all kitchen and equipment maintenance issues to Property Operations promptly and follow up to ensure timely resolution. Monitor and maintain all kitchen equipment to ensure it is functioning properly and safely. Recommend equipment upgrades and replacements in alignment with long-term operational needs and efficiency goals. Supervise kitchen operations during peak service periods to ensure smooth production flow and timely execution. Coordinate closely with restaurant managers, banquet captains, and service teams to ensure seamless communication and service delivery. Identify and implement process improvements to enhance kitchen productivity, guest satisfaction, and staff efficiency. Participate in or lead special projects related to sustainability, local sourcing, wellness menu development, or service innovation. Contribute to strategic planning and execution of F&B promotions, seasonal menus, culinary competitions, or property-wide events. Collaborate with cross-functional departments to support hotel goals, training programs, and quality assurance initiatives. Maintain accurate employee records, schedules, disciplinary documentation, and training logs. Develop and oversee the culinary department's vacation and leave schedules to ensure consistent staffing levels. Perform additional duties as assigned by the VP of Food & Beverage, including coordination of VIP events, executive functions, or property meetings. QUALIFICATIONS AND REQUIREMENTS Education & Experience Culinary degree from an accredited culinary school or equivalent formal training in culinary arts; Bachelor's degree in Hospitality or Food Service Management is a plus. Minimum 7 years of progressive culinary experience, with at least 3-5 years in an Executive Chef role in a high-volume, multi-outlet hotel, resort, or convention center. Proven experience managing large kitchen brigades, banquet operations, and diverse F&B concepts including fine dining, casual outlets, and in-room dining. Experience working within a branded hotel environment (Hilton preferred) and familiarity with brand standards and systems (e.g., OnQ, HotSOS, Delphi) is advantageous. Required Skills/Abilities Exceptional leadership, team-building, and communication skills with the ability to motivate and develop a diverse culinary team. Advanced culinary skills, including proficiency in international cuisines, banquet service, volume production, and modern cooking techniques. Strong organizational and time-management abilities to handle multiple priorities in a fast-paced environment. Ability to interpret and analyze financial reports and implement cost-control measures effectively. Excellent interpersonal skills with the ability to engage with guests, clients, and team members professionally and tactfully. Strong working knowledge of health department regulations, food safety standards, and OSHA requirements. Proficient with kitchen management software, POS systems, Microsoft Office Suite (Excel, Word, Outlook), and inventory control platforms. Ability to remain calm and decisive under pressure, especially during high-demand service periods or large-scale events. Flexible schedule with availability to work evenings, weekends, holidays, and extended hours as required by business levels. ServSafe Certification or equivalent food handler certification required; additional safety certifications (e.g., HACCP) preferred. Schedule The work schedule is based on the demands of the business you must be available days, nights, weekends, and/or holiday availability are required. Physical, Mental and Environmental & Technical Demands Fast paced environment, multiple tasks to be handled under time constraint. Must be able to bend, crouch, kneel, and twist in the work area. Must be able to maneuver around property. Must be able to sit, walk and stand for prolonged periods of time. Must be able to operate a computer, telephone, and copier. Must have manual dexterity to operate all office equipment. Grooming All employees must maintain a neat, clean, and well-groomed appearance. Specific uniform guidelines and/ or required articles of clothing will be explained to you as part of the orientation process. STANDARD SPECIFICATIONS Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. This position is classified as exempt (per the Fair Labor Standards Act).

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

Job Description The Executive Chef at Lemontree Healthcare is responsible for overseeing all kitchen operations, ensuring the preparation and delivery of high-quality, nutritious meals that meet the dietary needs of patients, staff, and visitors. The Executive Chef leads menu planning, meal preparation, food safety practices, and kitchen staff management while maintaining high standards of food quality, presentation, and patient satisfaction. This leadership position works closely with dietitians and medical teams to develop menus that cater to specialized diets and food preferences in a healthcare setting. Location: Southern California Hospital in Culver City Key Responsibilities: 1. Menu Planning and Meal Preparation: · Develop and oversee the preparation of meals for patients, staff, and visitors, adhering to nutritional guidelines and dietary needs. · Collaborate with dietitians and clinical teams to plan menus for therapeutic diets (e.g., diabetic, low-sodium, gluten-free) and patient preferences. · Ensure meals are nutritious, well-balanced, and appealing, with appropriate portions and ingredients. · Supervise meal preparation and ensure that food quality, taste, and presentation meet Lemontree Healthcare's standards. 2. Food Safety and Sanitation: · Maintain strict adherence to food safety and sanitation standards in compliance with all local, state, and federal regulations. · Oversee the proper storage, handling, and preparation of food to ensure safety and prevent contamination. · Monitor the cleanliness of kitchen facilities and equipment, conducting regular inspections to ensure compliance with health and safety guidelines. · Implement and enforce protocols for kitchen cleanliness, waste reduction, and safe handling of food. 3. Staff Supervision and Development: · Lead, manage, and mentor the kitchen team, including cooks, food prep staff, and dishwashers, ensuring high levels of performance and professionalism. · Provide training on food preparation, kitchen safety, customer service, and operational procedures. · Schedule and supervise kitchen shifts, ensuring adequate staffing to meet meal service demands. · Conduct performance evaluations, provide constructive feedback, and support staff development to enhance culinary skills and efficiency. 4. Inventory and Supply Management: · Oversee inventory management, including tracking food supplies, ordering ingredients, and ensuring proper storage and rotation of stock. · Work with the Food and Nutrition Manager to maintain cost-effective purchasing and ensure the kitchen remains within budget. · Monitor inventory levels, minimizing food waste while ensuring all necessary supplies are available for meal preparation. · Maintain accurate records of food orders, inventory usage, and expenses. 5. Collaboration and Communication: · Work closely with the Food and Nutrition Manager, dietary staff, and clinical teams to ensure meals align with patient health and dietary requirements. · Collaborate with other departments to ensure smooth coordination of meal delivery, including patient services and food delivery teams. · Address patient or staff feedback regarding food quality, meal preferences, or dietary modifications, ensuring prompt resolution. 6. Quality Control and Performance Monitoring: · Conduct regular tastings and evaluations of food to ensure consistency, taste, and visual appeal. · Monitor portion control to meet nutritional standards while avoiding food waste. · Analyze patient feedback, conduct surveys, and implement improvements in meal offerings and service based on patient satisfaction. 7. Budgeting and Cost Management: · Assist in managing the kitchen's food budget, ensuring efficient use of resources and keeping food costs within limits. · Identify opportunities for cost-saving measures without compromising quality. · Control portion sizes and food usage to maintain cost efficiency while delivering high-quality meals. Education and Experience: · High school diploma or equivalent required; Culinary Arts degree or certification from an accredited institution preferred. · Minimum of 5-7 years of culinary experience, with at least 3-5 years in an executive chef or leadership role, preferably in a healthcare or institutional food service setting. · Experience with special dietary needs, therapeutic meal planning, and managing food service operations in a healthcare environment is highly desirable. Skills and Competencies: · Strong leadership and team management skills, with the ability to motivate, develop, and supervise kitchen staff. · Excellent communication and interpersonal skills, with a focus on collaboration and patient satisfaction. · Comprehensive knowledge of food safety standards, nutrition guidelines, and therapeutic diets. · Strong organizational and time management abilities, capable of overseeing multiple tasks and ensuring efficient kitchen operations. · Proficiency in inventory management, budgeting, and cost control. · Strong problem-solving skills, with the ability to handle patient dietary requests and food-related concerns efficiently. Working Conditions: · Full-time position with hours that may include evenings, weekends, and holidays based on the meal service schedule. · Work performed in a kitchen environment, including standing for extended periods, lifting, and moving food items. · Occasional exposure to heat, steam, and cleaning chemicals as part of food preparation and kitchen maintenance. Lemontree Healthcare policy is to provide equal employment opportunity to all qualified applicants and employees regardless of their race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, genetic information, veteran status, status as a special disabled veteran, or any other protected criteria as established by federal, state, or local laws. Employment decisions at Easterseals are based solely upon relevant criteria, including an individual's capabilities, qualifications, training, experience, and suitability.

Specialty Restaurants Corporation, a leader in the hospitality industry, was founded in 1958 and is a high-spirited and successful family-owned corporation. Atop the scenic hills of Granada Hills, with captivating views of the surrounding San Fernando Valley, The Odyssey is FARM TO TABLE. FRESH. FUN. FLAVORFUL. Our mission at The Odyssey/Specialty Restaurants Corporation is to always innovate and consistently deliver a 5-star experience for our teams, guests, and community. We are all about advancement and growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member! Pay: $78000 - $86000 / year Top-notch Benefits: Industry-leading compensation package Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. *NEW* Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, child care, student loans & more! Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Paid vacation starting at 2 weeks per year Paid/Floating holidays for 5 major holidays 24 hours paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions Job Summary: Oversees and supervises kitchen staff. Assists with inventory, and management of supplies. Ensures that food is top quality and that kitchen is maintained up to health department codes and standards. Complies with food safety regulations and oversees day-today BOH operations. Acts as the Head Chef in Exec Chef's absence. Daily Responsibilities: Responsible for high-quality food production Oversees inventory, ordering, food cost management and all BOH COGS Responsible for hiring, training, coaching and counseling BOH staff Conducts performance reviews Leads meetings and preshifts Innovates and always looks for ways to improve efficiency, costs and quality Ensures adherence to all recipe guidelines to provide consistent quality, proper presentation, and food safety standards. Ensures that the team is operating and cleaning all kitchen equipment safely and correctly. Follows safe food handling guidelines. Performs consistent safety and maintenance walk-throughs in all BOH areas, utilizing appropriate checklists accordingly Follows all sanitation and nutrition practices. Follows all portion sizes, quality standards, department rules, policies and procedures Oversee and assist the kitchen staff in all aspects of food production Conducts inventory and assists in managing all BOH costs Performs additional responsibilities, although not detailed, as requested by the Chef or General Manager at any time. Required Experience/Skills: Minimum 3 years' related progressive experience as a high-level Sous, CDC, Exec Sous, Kitchen Manager, or similar role Excellent interpersonal, verbal, and written communication skills. Detailed oriented with a strong emphasis on accuracy and time management. Ability to interface with various levels of management Strong familiarity with OSHA and all local Department of Health Regulations. PC literate with a working knowledge of Outlook, Esysco, and MS Excel preferred. Degree in Culinary Arts preferred Excellent communication skills. Must be able to clearly and effectively communicate in English Physical Demands: Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic We will consider for employment all qualified Applicants, including those with Criminal Histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance Since 2011, Catch Hospitality Group has grown from a standalone NYC flagship into one of the most renowned restaurant groups, best known for Catch and Catch Steak. Partners Tilman Fertitta, Mark Birnbaum and Eugene Remm have propelled the group's success with a team-first mentality and relentless pursuit of the brand's 3 core principles: Great Food, Great Service, and Great Vibe. Catch Hospitality Group's thoughtful expansion continues to pioneer dynamic hospitality experiences in major markets: New York City, Los Angeles, Las Vegas, Aspen, Miami Beach, Dallas and Scottsdale. EOE Pay Range USD $95,000.00 - USD $105,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic We will consider for employment all qualified Applicants, including those with Criminal Histories, in a manner consistent with the requirements of applicable state and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance Since 2011, Catch Hospitality Group has grown from a standalone NYC flagship into one of the most renowned restaurant groups, best known for Catch and Catch Steak. Partners Tilman Fertitta, Mark Birnbaum and Eugene Remm have propelled the group's success with a team-first mentality and relentless pursuit of the brand's 3 core principles: Great Food, Great Service, and Great Vibe. Catch Hospitality Group's thoughtful expansion continues to pioneer dynamic hospitality experiences in major markets: New York City, Los Angeles, Las Vegas, Aspen, Miami Beach, Dallas and Scottsdale. EOE

Executive Chef for Full Scratch Kitchen Needed Pay Range: $73,000 to $78,000 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.

A Boutique Talent Agency For The Food And Beverage Service Industry, Hotels, Resorts, Country Clubs, Restaurants and Corporate Hospitality Groups. Need Front Of House And Back Of House Staffing? Let Us Take It Off Your Plate.™ Job Description I'm looking for an experienced Exec Sous Chef who has the proven ability to be a strong team leader, understands the financial elements of the business & is a true team player. Ideal candaites must have grand openings experience & have an extensive high-volume restaurant background. Have what it takes? Let's find out. Qualifications · Must have a strong passion for culinary excellence & must take pride in working with quality ingredients. · Must have an in-depth knowledge of Italian cuisine, scartch cooking & fine-dining/gourmet cuisine. · Must be energetic, entrepreneurial, but have the ability to stick to corporate procedures. · Must have full service & high-volume restaurant experience. · Must be self-motivated & exhibit an aptitude for leading, coaching & driving excellence. · Responsible for coaching & motivating kitchen staff to develop their skills in delegation & goal setting of more complex tasks. · Must be extremely knowledgeable of overall & specific product costs. · Assume ultimate responsibility for kitchen maintenance, inventory & ordering of small wares, food & equipment. · Maintain systems & organization for specials & core menu recipe documentation, costing of individual menu items, vendor statements & accuracy of our accounts & invoice logs. Additional Information Benefits: • Competitive compensation • Benefits • Paid time off • Dining discount • Generous bonus potential • Discount on Apple products • Education programs. • Company socials & rewards • Bonus program • Phone coverage • Professional career development & growth opportunities

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

Executive Chef for Full Scratch Kitchen Needed Pay Range: $90,000/year 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.

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