Chef jobs at Taher, Inc. Professional Food Service Management

The Sous Chef works closely with the Chef de Cuisine to create and execute outstanding food that shows the wines well. They are responsible for various kitchen duties including food and meal preparation, execution of service, and cleaning tasks as assigned. Oversee and responsible for kitchen staff scheduling and management. Responsibilities Provide food preparation duties as assigned by Chef de Cuisine (CDC) Assist with delivery and/or pickup of food/event supplies as needed Maintain recipes and menus to be served to hospitality guests and at events as assigned by Winery Chef Direct and support and review staff with KPIs and performance Partner with HR with any employee issues or concerns Regularly develop, test, and implement new recipes to pair with The Prisoner Wine Company (TPWC) wines. Provide dishwashing and kitchen cleaning duties as assigned by CDC Inventory kitchen supplies on a monthly basis Ensures kitchen is maintained at a safety and health standard consistent with the standard of TPWC. Assist with setting up and breaking down of meal service, tastings, and events Assist with stocking of wines at all venues Assist with cleaning projects as assigned Assist other Constellation Brands properties as required Assist in supervising temporary or on-call kitchen Help in the absence of the CDC Minimum Qualifications Minimum 2 years' experience in a professional kitchen Degree from an established Culinary Academy recommended Current Food Handlers or ServSafe Certificate Must have culinary skills Must know and understand meal preparation with regard to timing and logistics Solid organizational and time management skills Must make decisions with good judgment and maturity Effective written and verbal English skills Must have knowledge of state and federal laws concerning safety, sanitation, and cross-contamination and must abide by these laws Must be creative and motivated about food and wine pairings Physical Requirements/Work Environment Able to work in a standing position for long periods of time Must have a valid California Driver's License with clean driving record Must be 21 years of age Ability and desire to work extended hours of operation Must be willing to work evenings, weekends, holidays Able to lift 45lbs The above information is representative of the work performed in this position; however it is not all-inclusive. The omission of a specific duty or responsibility does not exclude it from the position if the work is similar or related to the essential duties and responsibilities. Location St. Helena, California Additional Locations Job Type Full time Job Area Hospitality & Retail The salary range for this role is: $26.05 - $40.74 This is the lowest to highest salary we in good faith believe we would pay for this role at the time of this posting. Our compensation is based on cost of labor. For remote locations or positions open to multiple locations, the pay range may reflect several US geographic markets, including the lowest geographic market minimum to the highest geographic market maximum. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee's pay position within the salary range will be based on several factors including, but not limited to, the prevailing minimum wage for the location, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, any collective bargaining agreements, and business or organizational needs. At Constellation Brands, it is not typical for an individual to be hired at the high end of the range for their role, and compensation decisions are dependent upon the facts and circumstances of each position and candidate. We offer comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401(k), and any other benefits to eligible employees. Note: No amount of pay is considered to be wages or compensation until such amount is earned, vested, and determinable. The amount and availability of any bonus, commission, or any other form of compensation that are allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company's sole discretion, consistent with the law. Equal Opportunity Constellation Brands is committed to a continuing program of equal employment opportunity. All persons have equal employment opportunities with Constellation Brands, regardless of their sex, race, color, age, religion, creed, sexual orientation, national origin or citizenship, ancestry, physical or mental disability, medical condition (cancer or genetic characteristics), marital status, gender (including gender identity or gender expression), familial status, military or veteran status, genetic information, pregnancy, childbirth, breastfeeding, or related conditions (or any other group or category within the framework of the applicable discrimination laws and regulations).

Dreaming big is in our DNA. It's who we are as a company. It's our culture. It's our heritage. And more than ever, it's our future. A future where we're always looking forward. Always serving up new ways to meet life's moments. A future where we keep dreaming bigger. We look for people with passion, talent, and curiosity, and provide them with the teammates, resources and opportunities to unleash their full potential. The power we create together - when we combine your strengths with ours - is unstoppable. Are you ready to join a team that dreams as big as you do? SALARY: $55,000 - $60,000, bonus eligible LOCATION: Devils Backbone Brewing Company - Outpost Taproom SHIFT: Days, nights, weekends, and holidays are required. 8-12+ hour shifts. COMPANY: Michelob ULTRA. Cutwater Spirits. Budweiser. Kona Brewing Co. Stella Artois. Bud Light. That's right, over 100 of America's most loved brands, to be exact. But there's so much more to us than our top-notch portfolio of beers, seltzers, and more. We are powered by a 19,000-strong team that shares our passion to create a future with more cheers. We look for people with talent, curiosity, and commitment and provide the teammates, resources and opportunities to unleash their full potential. The power we create together - when we combine your strengths with ours - is unstoppable. Are you ready to join a team that dreams as big as you do? JOB SUMMARY: The Sous Chef will be responsible for personnel management, motivation, development and coaching, food safety and customer satisfaction. This position requires the ability to lead a large staff effectively and efficiently in a fast-paced restaurant/pub environment. The Sous Chef is the shift supervisor and solves problems that occur during the shift. This is a leadership position that encapsulates the broadness of the kitchen operation while maintaining a sense of order during high-volume operations. JOB RESPONSIBILITIES: Lead and manage all hourly BOH staff in running brewpub kitchen according to specific and strict quality and efficiency standards. Work closely with pubs management team to ensure BOH and FOH operations coordinate seamlessly. Must have basic knowledge of kitchen equipment and read, translate, and execute recipes as well as assist in menu development. Ability to perform all line cook and prep cook duties and step to assist during peak times. Ensure food and beverage quality by maintaining high levels of cleanliness, organization, storage and sanitation and maintain accurate inventory levels. Prepare daily specials for FOH managers and staff and notify when low or sold out. Assumes responsibility for the administrative tasks of running the kitchen (Scheduling, etc.). Assists in training of kitchen staff for growth and development. In the absence of the Executive Chef this position will lead shifts which include daily decision making, staff support, guest interaction, and staff cutting while ensuring standards, product quality and cleanliness. Implements proper quality control procedures guaranteeing standards. Assist in ensuring safe working and guest environment to reduce risk and injury. Report any incidents to the Executive Chef and HR immediately. Assist in making sure all staff is following company stated policies from the handbook including, but not limited to, cleanliness and hygiene, dress code and professional behavior. JOB QUALIFICATIONS: High school diploma or equivalent required; Associate degree or higher preferred. Minimum of 3-5 years significant restaurant kitchen experience. Excellent leadership skills with the proven track record to lead and empower team members. Must be proficient in all kitchen positions in the restaurant (line cook, prep cook, etc.). Expert-level knowledge of food and beverage industry including BOH operations. Excellent organizational and interpersonal skills with an ability to work in a team environment. Capable of handling personal responsibilities in a high-stress, fast-paced work environment. Aptitude to work with and troubleshoot equipment. Ability to lift and/or move up to 60lbs and stand for 8+ hours per shift. WHY ANHEUSER-BUSCH: At Anheuser-Busch, our purpose is to create a future with more cheers. For more than 165 years, we have delivered a legacy of brewing great-tasting, high-quality beers that have satisfied beer drinkers for generations. 99 percent of the products we sell in the U.S are made in the U.S. with more than $700 million in high-quality ingredients sourced from American farmers and more than $7 billion in goods and services purchased from U.S. suppliers, and we have invested nearly $2 billion in our 100 facilities across the country over the past five years. Through these investments, and as a leading American manufacturer and the nation's top brewer, we drive economic prosperity nationwide through investments in our people, facilities, and communities. We are the only brewer that invests in the U.S. at this scale. BENEFITS: Health benefits including Medical, Dental, Vision, Wellness and Tax-Advantaged Savings and Spending Accounts Life Insurance and Disability Income Protection Generous Parental Leave and FMLA policies 401(k) Retirement Savings options with a company matching contribution Chance to work in a fast-paced environment among a company of owners Free Beer! #AC-3

OBJECTIVE The Executive Chef provides strategic culinary leadership for Aspen Meadows Resort and oversees all kitchen and stewarding operations across outlets, banquets, in-room dining, and employee dining. The Executive Chef is responsible for menu development that showcases local Colorado ingredients, elevates guest dining experiences, and supports group and event programming. The position drives profitability through effective food and labor cost controls, disciplined forecasting, and inventory oversight, while also maintaining presentation, sanitation, and safety. The Executive Chef recruits, trains, and develops the culinary team. In collaboration with Food & Beverage leadership, this role ensures that all culinary operations operate efficiently, align with Salamander standards. Potential for Relocation Assistance. ESSENTIAL JOB FUNCTIONS Provide culinary leadership across all outlets, stewarding, banquets and employee dining operations to ensure a consistent, elevated guest experience. Oversee day-to-day kitchen operations, production timelines, prep standards, food safety, sanitation, and service execution. Partner closely with F&B leadership to align culinary operations with service delivery, guest satisfaction, and financial performance goals. Maintain a visible presence in kitchens and outlets, coaching and mentoring culinary teams and J1 interns in real time. Lead workforce planning, scheduling, and payroll oversight for the culinary division. Collaborate with the Director of Food & Beverage to design, implement, and evolve seasonal and outlet-specific menus that align with brand standards and guest expectations. Create custom menus for group events, VIPs, and prospective clients, collaborating with Catering Sales to support revenue-generation initiatives. Ensure consistent product integrity-taste, temperature, seasoning, plating, and visual presentation. Uphold HACCP and local/state health regulations; ensure all culinary areas exceed sanitation and safety standards. Conduct ongoing culinary training focused on technique, efficiency, and recipe compliance. Oversee food purchasing, vendor relationships, and product quality to ensure value and consistency. Monitor and control labor, food costs, waste, inventory, and par levels. Review and approve weekly payroll, monitor and control food cost and production to support forecasting accuracy. Conduct performance reviews and provide timely coaching, recognition, development plans, and corrective actions as needed. Oversee Stewarding leadership to drive cleanliness, organization, and equipment care across BOH operations. Attend and actively participate in F&B leadership, BEO, MOD, and cross-departmental meetings as required. Prepare required reports-labor summaries, forecasts, food cost analysis, training updates, and action plans-accurately and on time. EDUCATION/EXPERIENCE Must be 18 years or older. High school or equivalent education required. Either graduated from an accredited culinary institute with 2 years of proven experience in fine dining or 5 years' experience in the culinary, food and beverage, or related professional area. Previous supervisor experience required. Experience in seasonal operations “a plus.” Proficient use of Microsoft programs, Inventory Management Platforms, and Accounting Platforms such as Profitsword and Sage. REQUIREMENTS Fluency in English (spoken, written, and read) is required; Spanish is a plus but not necessary. Perform mathematical calculations including but not limited to conversion of recipes, inventories, food costing menu items, etc. Kitchen terminology required. Advanced culinary skills, cooking methods, butchering, soups, consommés, stocks, sauces, basic pastries, garde manger, product identification. Maintains proficiency across all cook stations, with the ability to relieve and support any position within the outlet. Strong background in high volume events involving banquets, catering and various outlets. Experience in high level budgeting and planning. PHYSICAL DEMANDS Work is primarily performed indoors, with frequent exposure to extreme temperatures (freezers at -10°F and kitchens up to +110°F) for extended periods. Must be able to stand and walk for the majority of an 8-hour shift or longer. Requires frequent bending, stooping, squatting, stretching, and reaching in limited spaces. Manual dexterity required to handle knives, pots, pans, cutting tools, and operate kitchen equipment (slicers, mixers, grinders, etc.). Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Must have sufficient vision, hearing, and speech to safely perform culinary tasks and communicate effectively in noisy kitchen environments. Ability to lift and carry up to 30 lbs regularly and push or pull carts and equipment up to 150 lbs occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. WORK ENVIRONMENT Energetic environment where multiple tasks are being performed at the same time. Exposure to heat, steam, and noise from kitchen equipment, as well as handling hot items and sharp utensils. Flexibility is essential, as shifts may include mornings, evenings, weekends, and holidays to meet the operational needs of the outlet and resort. The role requires consistent coordination with multiple departments (Banquets, F&B outlets, Stewarding, Purchasing, and Engineering), as well as frequent communication with guests during tastings and special events. RECEIPT AND ACKNOWLEDGEMENT I acknowledge and understand that: Receipt of the does not imply nor create a promise of employment, or an employment contract of any kind, and that my employment is at-will. The provides a general summary of the position however it is not all inclusive. I know of no limitations that would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform my supervisor at any time that I am unable to perform these functions. Job duties, tasks, work hours and work requirements may be changed at any time. Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of Aspen Meadows Resort. I have read and understand this job description: Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment, part-time employees can qualify to participate in a 401(k) plan after two consecutive years of working at least 500 hours. Currently, 401K Match is $0.50 on the $1.00 of an employee's contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis. Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.

Job Description EXECUTIVE CHEF-PALO ALTO, CA Salary: $100,000-$110,000/annually As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Working as an Executive Chef, you are responsible for overseeing all culinary functions for a Corporate dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: Manages cost controls and controls expenditures for the account B&I or Fine Dining Experience as an Executive Chef REQUIRED Plans and creates all menus Purchases and manages inventory Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: Culinary degree preferred Three to five years of culinary management experience High volume production and catering experience is essential Previous experience managing cost controls Desire to learn and grow with a top notch foodservice company Apply to Eurest today! Eurest 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest 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.

Job Description EXECUTIVE SOUS CHEF-REDWOOD CITY, CA Salary: $80,000-$95,000/annually As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary The Executive Sous Chef will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: Coordinates activities of kitchen personnel engaged in preparation of food service Ensures that high quality food items are creatively prepared and presented in a cost effective manner Assists in all phases of planning, ordering, inventory, and food preparation Supports the management of cost controls and control expenditures for the account Rolls out new culinary programs in conjunction with the marketing and culinary teams Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen Performs other duties as assigned Qualifications: B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training 3-5 years of relevant culinary experience Excellent interpersonal, customer service, and oral/written communication skills Knowledge of food cost and how it pertains to a kitchen, product and quality identification Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences helpful Apply to Eurest today! Eurest 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ***************************************************************************************

Job Description Salary: $70,000 to $80,000 /year Pay Grade: 13 Other Forms of Compensation: As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet ServSafe certified - highly desirable Apply to Eurest today! Eurest 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ***************************************************************************************

The Executive Sous Chef works closely with the Executive Chef and Chef De Cuisine to manage the overall operations of the Middleby innovation show kitchen located in Lewisville, Texas. The show kitchen operates Monday through Friday from 8:00 am to 5:00 pm, plus some after-hour events. Key aspects of this position include participation in equipment and cooking demonstrations, social media programs, all private dining events of various sizes and responsibility for the day-to-day operation of the facility; for example, stocking the kitchen, maintenance issues, equipment service issues, subcontractor work (cleaning services), etc. Quality and Excellence: These qualities are measured and evaluated through the superior execution of scheduled weekly events and the delivery of a "5-Star Experience" for all groups of Middleby guests, employees, or other VIPs. The "5 Star Experience" exceeds customer expectations through routinely excellent performance with regard to planning/organization, creativity, hospitality/customer service, equipment knowledge, cleanliness and food safety, cooking proficiency, effective demonstration delivery, precise timing and problem solving. Essential Functions * Represent all of Middleby's brands as a hospitable, knowledgeable and professional Global Culinary Ambassador * Learn all Middleby's equipment and how to sell each brand and its technology - from Combi's to IoT. * Cooks and manage the food storage aspect of the MIK. * Effectively present and demonstrate Middleby's commercial products credibly through knowledgeable and on-trend cooking demonstrations and presentations * Executes all events within corporate budgetary guidelines * Learn and assist with IT tasks within Show Kitchen. Live streaming presentation, AV, and light controls, for example * Manages the upkeep, cleaning and maintenance of assets, equipment and facilities. * Coordinates with the Executive Chef and Middleby marketing department to provide a substantial, continuous and comprehensive social media presence. * Requisitions and receives supplies and maintains appropriate inventory levels for actual business volume. * Develops and curates standard corporate recipe files * Coordinates relationships with food manufacturers, food distribution companies, and foodservice consultants to assist and participate in demonstrations at the facility * Any additional duties as assigned Education and Experience Requirements * Associate's degree in a related field and/or culinary training certification from an accredited institution required. * Minimum of five (5) years of related experience. Knowledge, Skills, and Abilities * Ability to read and accurately interpret documents such as P&L statements, schedules, vendor invoices, and procedure manuals. * Ability to prepare routine reports and correspondence, and to summarize findings from investigations. * Strong verbal communication skills, with the ability to present effectively before customers, industry partners, department executives, senior management, and employees. * Proficient in performing mathematical operations including addition, subtraction, multiplication, and division in all units of measure, using whole numbers, fractions, and decimals. * Ability to calculate financial figures and amounts such as accruals, commissions, proportions, and percentages. * Proficiency in Microsoft Office Suite and related software programs. * Technologically proficient, with demonstrated competence using multiple social media platforms. * Ability to apply common sense understanding to execute instructions delivered in written, oral, or diagram form. * Skilled in handling and resolving employee-related issues with professionalism and discretion. * Strong team-building and coordination skills. * Excellent interpersonal skills with the ability to meet deadlines, manage multiple priorities, and work independently. * Committed to continuous improvement and professional development. * Reliable and punctual; consistently meets company attendance standards. * Maintains a polished, professional demeanor at all times, including personal presentation and grooming.

Job DescriptionDescription: Nestled in the heart of the Cumulus District, Picala brings the vibrant spirit of Spain to Culver City, CA with a menu rooted in bold flavors, seasonal freshness, and the artistry of the wood fire grill. Every dish is crafted with market-fresh ingredients from local purveyors and inspired by Spain's rich culinary traditions. Picala is being helmed by Chef Luis Sierra ( Estela, La Vara, Lulu ) with old-world, rustic techniques executed with modern precision. We are looking for a candidate that is creative but also expected to uphold an uncompromising attention to detail-honoring the natural integrity of each ingredient while delivering consistency, refinement, and depth of flavor at every service. Key Responsibilities Partner with the Executive Chef to uphold and execute the restaurant's culinary vision. Oversee daily kitchen operations, ensuring quality, consistency, and adherence to recipes and standards. Strong understanding of numbers, food costing, COGS, etc. Train, coach, and mentor culinary staff, fostering a culture of growth, accountability, and excellence. Lead by example in every aspect of the kitchen from cooking, maintaining high standards of cleanliness, organization, and safety. Manage purchasing, inventory, and vendor relationships with a focus on cost control and sustainability. Collaborate with FOH leadership to align guest experience with culinary execution. Assist with menu development, seasonal specials, and implementation of new dishes. Monitor labor costs and scheduling to ensure efficiency without compromising standards. Uphold compliance with health, safety, and regulatory requirements. Requirements: Strong foundation in Spanish cuisine, wood-fire grilling, and rustic cooking techniques. Deep knowledge of seasonal, market-driven sourcing and ingredient utilization. Proven ability to manage high-volume kitchen operations while maintaining consistency. Strong financial acumen: food cost control, labor management, inventory systems. Excellent leadership and communication skills with a focus on coaching and team development. Ability to execute with precision while honoring tradition and creativity. Commitment to Picala's vision of blending authenticity, craftsmanship, and hospitality.

Job Description EXECUTIVE CHEF-LOS ANGELES, CA Salary: $85,000-$90,000/annually As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience Minimum of three to five years of progressive culinary/kitchen management experience, depending upon formal degree or training Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable Institutional and batch cooking experiences Hands-on chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet ServSafe certified - highly desirable Apply to Eurest today! Eurest 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ***************************************************************************************

Job DescriptionBenefits: 401(k) matching Dental insurance Free uniforms Health insurance Paid time off Company parties Competitive salary Flexible schedule 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 to join our growing team. This person would cover clients in carious locations throughout San Diego County. 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: Availability: Monday through Friday, 9:00 AM to 5:00 PM with occasional weekends. Culinary certification is a plus. 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. 5 years' experience as a professional chef (3-4 years DOE). proficient in software tools, such as Google Workspace and customer management tools. 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.

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.

Being a Hawkers Chef is about so much more than receiving amazing benefits, working in a fun vibe, and eating delicious food. While we offer all those things and more, being a Hawkers Chef is about working on a team of motivated people who wake up every day ready to spark adventure and connect with others through our cuisine. We are looking for leaders to help us grow our brand and lead the way in coaching and developing our restaurant and kitchen team. EXPERIENCE REQUIRED: FIVE years of EXECUTIVE CHEF (exempt) kitchen/culinary management experience at a FULL-SERVICE, UPSCALE restaurant concept. Sound like you? Come work with us today! What's in it for you? Highly Competitive Salary + Benefits +401K Achievable Monthly Bonus Program Paid Time Off Exclusive Dining Discounts Unlimited Growth & Career Advancement Opportunities Fun & Engaging Work Environment The Deets: To act as as the Senior Culinary Leader responsible for supporting the purpose, mantras, and values of Hawkers Asian Street Food through all that you do in your role every day. The EC will work towards goals and objectives to achieve desired results while focusing on the long-term profitability of the company and developing restaurant staff. Requirements Maintains food quality standards for the restaurant. Oversees all phases of food procurement, production, and service, including, inventory and ordering, storage and rotation, food preparation, recipe adherence, plate presentation, and service and production time standards. Ensures that clear feedback is provided to the entire kitchen team, including staff and leadership. Provides immediate feedback to staff on food quality, execution, and presentation as items are produced and serves as a last line of defense against substandard quality items. Strictly follows and adheres to recipes and procedures per Jolt. Ensures that target ticket times are consistently achieved while maintaining food quality standards. Responsible for maintaining all kitchen equipment and storage areas in a clean, “like new” condition. Conducts monthly housekeeping, food safety, sanitation, and facility reviews personally to improve restaurant standards of the kitchen team and to correct deficiencies on a timely basis. Ensures the cleanliness of the kitchen, passes Health Department audits and training staff on proper sanitation guidelines. Completes Culinary line checks, and sanitation checks daily. Train, develop, and motivate team members and leaders to meet or exceed established standards. Training and following the training guide program and team members to have a passing score to be in position. Communicate with leaders, hourly team members, and guests, providing positive feedback and promoting a positive image of the restaurant and good team member morale. Ensures adherence to food safety, sanitation, and storage practices, through proper training and supervision. To directly assist the General Manager in meeting or exceeding established sales, revenue, and profitability. Maintain safe working conditions as required by OSHA and federal, state, and local governing bodies. Ability to perform the duties and responsibilities of all positions at the restaurant is proficient in performing such duties, and through instruction and supervision, trains and develops both leaders and hourly team members. Regularly counsels, and coaches team members, and evaluates staff with formal evaluations. Executes effectively and trains other leaders as applicable to use the Daily Shift Card. Takes quick and responsible action in solving problems and is able to use reason when dealing with disciplinary issues. Must have or be willing to obtain Food Handlers Certification following OSHA and HACCP compliance standards. 1-2 years' experience in a like or similar position. Physical Demands: Ability to read and write in English in order to process paperwork and follow up on any actions necessary. Manual dexterity needed for keyboarding and other repetitive tasks. Must be able to frequently stand, walk, bend, squat, and reach above shoulder level. Must be comfortable working in an environment with exposure to extreme cold/hot temperatures. Must be able to lift/carry up to 50 lbs.

Job Description Salary: $75000 - $80000 /year Pay Grade: 14 Other Forms of Compensation: As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary As the Executive Chef, you will lead kitchen operations in a dynamic corporate café environment. You'll ensure a safe, sanitary, and high-quality culinary experience while aligning with corporate standards and programs. This is an exciting opportunity for an energetic, entrepreneurial culinary professional to make a meaningful impact. Key Responsibilities: Plan and execute regular and modified menus in accordance with established guidelines. Follow standardized recipes, portioning, and presentation standards. Complete and utilize daily production worksheets and waste logs. Taste and evaluate meals to ensure quality and consistency. Train kitchen staff in food preparation, equipment use, food safety, and sanitation. Maintain cleaning and maintenance schedules for all kitchen areas and equipment. Manage inventory of food and supplies to meet operational needs within budget. Make decisions on the utilization of leftover food products per company guidelines. Ensure compliance with federal, state, and local health regulations and sanitation standards. Adhere to safety policies and procedures, including incident reporting. Participate in departmental meetings, staff development, and professional training. Preferred Qualifications: Associate's degree in culinary arts or equivalent experience. 5+ years of progressive culinary/kitchen management experience. Extensive catering experience is a plus. Experience in high-volume, complex foodservice operations. Institutional and batch cooking experience. Hands-on chef experience is essential. Strong knowledge of food and catering trends, sanitation, cost control, and presentation. Proficiency in Microsoft Office (Word, Excel, PowerPoint), Outlook, and internet tools. Willingness to participate in client satisfaction initiatives. ServSafe certification is highly desirable. Apply to Eurest today! Eurest 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest 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.

Job Description Salary: $75000 - $80000 /year Pay Grade: 14 Other Forms of Compensation: As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary Working as the Executive Chef, you will be responsible for overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. This is an exciting opportunity for an energetic, entrepreneurial Culinary professional. Key Responsibilities: Plans regular and modified menus according to established guidelines Follows standardized recipes, portioning and presentation standards. Completes and utilizes daily production worksheets and waste log sheets. Tastes completed meals to ensure quality Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas. Ensures that kitchen staff follows and completes schedules as assigned Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Makes all decisions regarding utilization of leftover food products staying within Company guidelines for such products Complies with federal, state and local health and sanitation regulations and department sanitation procedures as evidenced through local health department and third-party audits Follows facility, department, and Company safety policies and procedures to include occurrence reporting Participates and attends departmental meetings, staff development, and professional programs, as appropriate Preferred Qualifications: A.S. or equivalent experience 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 chef experience a must Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Must be willing to participate in client satisfaction programs/activities ServSafe certified - highly desirable Apply to Eurest today! Eurest 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest 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.

Job Description EXECUTIVE CHEF-GREEN VALLEY, AZ Salary: $70,000-$80,000/annually As the leader in business and industry dining, Eurest is the company to join if you want a rewarding career packed with limitless opportunities. We feed the employees of the nation's largest and most-prestigious companies -- in every state and across all industries. As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Our company is innovative, high performing and fast growing. Our teammates are enthusiastic, committed to quality and thrive on consistently delivering unparalleled results. And did we mention we work with exciting companies and at interesting locations? Come grow your career with Eurest. Job Summary This individual will be responsible for overseeing kitchen operations, directing the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: Plans regular and modified menus according to established guidelines Trains kitchen staff in food preparation, safe handling, and operation of equipment, food safety and sanitation based on Company and regulatory standards Establishes and maintains cleaning and maintenance schedules for equipment, storage and work areas Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Complies with federal, state and local health and sanitation regulations and department sanitation procedures Performs other duties as assigned Qualifications: A.S. or equivalent experience Three to five years of progressive culinary/kitchen management experience Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet Extensive catering experience a plus High volume, complex foodservice operations experience - highly desirable ServSafe certified - highly desirable Apply to Eurest today! Eurest 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. Eurest maintains a drug-free workplace. Applications are accepted on an ongoing basis. Associates at Eurest are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. ***************************************************************************************

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

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

Job Details Fredericksburg, TX Full TimeDescription Join our team as Executive Chef and lead the culinary experience at our renowned Cooking School and Bake Haus. This role is perfect for a skilled chef who thrives in a hands-on teaching environment, has strong leadership capabilities, and is passionate about food, education, and customer experience. What You'll Do Serve as lead instructor for hands-on cooking classes-teaching techniques, flavor profiles, and wine pairings Oversee daily kitchen operations and ensure a clean, safe, and professional cooking environment Lead and train kitchen staff and guest instructors to deliver consistent, high-quality classes Manage food inventory, place orders, and control food and labor costs Develop seasonal menus and recipes for our Bake Haus, including grab-and-go and hot items Work closely with the General Manager and VP of Retail to align culinary offerings with company goals Support marketing with recipe development, food styling, and product promotion Represent Fischer & Wieser at culinary events and brand activations Qualifications What You Bring 5+ years of experience in a commercial kitchen, culinary school, or teaching environment Strong leadership and communication skills, with experience supervising staff Passion for culinary education, hospitality, and guest service Ability to manage multiple projects, stay organized, and work in a fast-paced environment Computer literacy for recipe documentation, scheduling, and inventory Culinary certification preferred; must hold or obtain Food Manager and TABC certification (training provided) Perks & Work Environment Full-time position with flexible scheduling-availability between 5am-12am, including weekends Active, hands-on role requiring standing, lifting (up to 50 lbs.), and occasional outdoor exposure Opportunity to shape the culinary vision of a beloved Texas brand Work in a creative, collaborative environment with a passionate team

From fine dining restaurants to residential dining, USC Hospitality serves thousands of students, athletes, faculty, and staff, as well as our many visitors. Hospitality is one of the six core business units that comprise USC Auxiliary Services and one of the largest employers on campus. We are renowned for our fresh take on self-operated food concepts with restaurants between both campuses. The team at USC Hospitality is led by innovative executive chefs and directors who strive every day to craft nourishing and wholesome alternatives for our hungry Trojan Family and our guests. Students, faculty, staff, and visitors to the Trojan campus count on USC Hospitality to provide a fresh, made-to-order, nourishing meal. Amidst all of the hustle and bustle of student life, our eateries are the ideal social gathering locations to grab a quick bite or enjoy a group meal. We are driven to succeed by our commitment to uphold our unifying values. We are seeking a Executive Sous Chef, Catering and Private Events to join our rapidly growing team. The Opportunity: The Executive Sous Chef, Catering and Private Events serves as a culinary leader in Private Events & Conferences kitchens. This culinary leader provides support to the Executive Chef of Private Events & Conferences in menu and recipe development, food cost maintenance, labor management, and culinary execution of all catered events. The Accountabilities: Creates and updates Private Events & Conferences catering menus at least twice a year on an as needed basis, after Executive Chef's approval. Assists Executive Chef with creation of recipes, sourcing, pricing, and implementation of menu items, training of staff and consistent execution up to Private Events & Conferences standards. Reviews product mix and other menu engineering reports and adjusts accordingly. Ensures Cost of Goods and food inventories remain within budgeted standards and as directed by the Executive Chef. Creates and updates culinary options according to USC and industry standards for Private Events & Conferences VIP clients such as Office of the President, Cultural Relations University Events, and other senior University leaders and guests. Assists Executive Chef with the maintenance of current kitchen schedules, staffing templates, staff trainings, ordering, and production targets within assigned units. Oversees processing of time cards and delivery to payroll in assigned unit. Assists the Executive Chef with regular operational meetings with culinary team. Engages with Hospitality and Hotel management to develop systems to improve operational efficiency, facilitate departmental revenue and growth, improve general kitchen maintenance and cleanliness and adherence to all food safety standards at all times. Ensures adherence to all systems, procedures, and policies from federal, state, county and the university. Assists the Executive Chef to set, maintain, and implement culinary Standard Operating Procedures in coordination with Hospitality Management. Assists Executive Chef with the culinary team staffing, partners with Talent Acquisition to perform recruitment, screening, hiring, orientation and training of department staff. Works with the department head and venue managers to identify high performers and develop them as Department leaders. Provides feedback to the line level employees and mid-level managers to grow and develop them further. Directs and coordinates the production of food in a dining operation. Provides professional culinary advice and expertise. Plans, prices and develops new menus and recipes. Schedules meal production. Prepares and cooks foods of all types, either on a regular basis or for special functions. Develops and recommends goals and objectives for unit. Implements and communicates to staff. Reassesses or redefines priorities as appropriate in order to achieve performance objectives. Directly supervises at least two full-time subordinate staff, or the equivalent. Recruits, screens, hires, orients and trains staff. Evaluates employee performance and provides guidance and feedback to assigned staff. Counsels, disciplines and/or terminates employees, as required. Monitors and reviews work of staff. Identifies problems and assists in resolution. Ensures adherence to unit operating policies and procedures. Provides customer service to faculty, staff, students and external customers. Meets customer needs, offers options, resolves problems and follows up with customers. Ensures full customer satisfaction without unnecessarily referring customer to other staff members. Maintains friendly, helpful demeanor. Oversees food ordering. Maintains food and labor costs within established budgetary guidelines. Maintains currency with, understands and ensures unit compliance with all university policies and procedures and with all applicable local, state and federal laws and regulations. Inspects food storage and directs sanitary maintenance of kitchen and storage facilities. Maintains currency with professional organizations and publications pertinent to unit's operation. The Qualifiers: Minimum Education: Specialized/technical training Minimum Experience: Five years of management experience. Minimum Field of Expertise: Formal training at accredited culinary institute. Supervisory-level chef experience in diversified food-service operation. Demonstrated knowledge of health and sanitation requirements. Demonstrated organizational and communication skills. In addition, the successful candidate must also demonstrate, through ideas, words and actions, a strong commitment to USC's Unifying Values. What We Prefer: Preferred Experience: Over five years of management experience. The Trojan Family Rewards: We pride ourselves in creating the BEST USC EXPERIENCE , and that begins with our employees! We offer a wide variety of benefits and programs that support our staff and their families. For more information please visit ****************************************** This support advocates work-life balance and employee well-being. As members of the Trojan family, employees are connected by the traditions and history that make us proud to be Trojans! The work culture thrives on mutual respect, trust, and synergy amongst all of its members. USC has great minds that transform the world with their talents and research. Will you be one? Join us! FIGHT ON! The annual base salary range for this position is $97,000 - $110,000. When determining an offer, the University of Southern California considers factors such as the scope and responsibilities of the role, the candidate's experience, education, training, key skills, internal peer alignment, applicable laws, contractual requirements, grant funding, and market conditions. Minimum Education: Specialized/technical training Minimum Experience: Five years of management experience. Minimum Field of Expertise: Formal training at accredited culinary institute. Supervisory-level chef experience in diversified food-service operation. Demonstrated knowledge of health and sanitation requirements. Demonstrated organizational and communication skills. USC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability, or any other characteristic protected by law or USC policy. USC observes affirmative action obligations consistent with state and federal law. USC will consider for employment all qualified applicants with criminal records in a manner consistent with applicable laws and regulations, including the Los Angeles County Fair Chance Ordinance for employers and the Fair Chance Initiative for Hiring Ordinance, and with due consideration for patient and student safety. Please refer to the Background Screening Policy Appendix D for specific employment screen implications for the position for which you are applying. We provide reasonable accommodations to applicants and employees with disabilities. Applicants with questions about access or requiring a reasonable accommodation for any part of the application or hiring process should contact USC Human Resources by phone at **************, or by email at *************. Inquiries will be treated as confidential to the extent permitted by law. 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