Chef Jobs in Alamo, CA

Hospitality Confidential is thrilled to present an exciting opportunity for a Chef de Cuisine to take the helm at one of San Francisco's most iconic neighborhood restaurants. Celebrated for its seasonal, ingredient-driven cooking and enduring influence on the city's culinary landscape, this role also includes oversight of a lively adjoining concept that has become a favorite in its own right. It's a chance to lead with vision, craft, and a deep connection to the spirit of hospitality. ● Exceptional food and dining experiences in keeping with and expanding on the style of food and service established over the past two decades ● Efficient, financially-sound, clean and organized operations ● Healthy, successful, engaged teams of employees ATTRIBUTES: ● Highly Organized ● Resilient ● Able to delegate- get work done through others ● Work Ethic Grit- stick to it... Ownership! Stamina ● Detail oriented but sees the big picture ● Takes Initiative ● Ability to prioritize ● Leader Motivate and inspire Lead by example (ish) Mentor, teach ● Intelligent ● Great communicator: Respectful Detailed and organized Direct Motivating ● Great cook and palate ● Great trainer-teacher-mentor ● Patient, empathetic ● Respectful RESPONSIBILITIES: Food and Menu: Work with all cooks and the entire BOH team to create delicious, craveable, cost-effective food that is consistent with the restaurant's style and vision. ● Local and seasonal. Traditional but not bound to tradition. Simple but not simplistic. Playful but not silly- not looking for shock value. Italian- as if the Bay Area was a region of Italy. ● Continue underlying spirit but evolve, develop, explore. ● Respect and honor the past 20 years of dishes, food, customers, staff and place in (local and national) community. ● Drive creative menu development: Develop new dishes, tweak existing dishes, keep menus exciting and in a constant state of evolution and improvement. Develop and maintain a constant atmosphere of evaluation and critical, analytical of food. ● Continuous updating of menu wording and pricing. ● Constant critical analysis of all food. ● Write recipes, document new recipes and menu items with thought to the future. ● Keep kitchen focused on cost control and proper product utilization, with a constant focus on hitting food cost targets. ● Oversee all menu mix, descriptions, phrasing, and pricing. ● Keep each restaurant committed to sourcing the best ingredients and always following the best practices of sustainability. ● Invite and analyze all feedback from guests and staff. ● Create holiday menus and special event menus. ● Go to Farmers markets. ● Seek out new items and incorporate into menu, Staff and HR: Lead, Mentor, Teach, and Inspire all staff constantly. Work with all BOH, FOH, and admin management to create a consistently strong, supportive, dynamic, cohesive environment. ● Attract and retain talented, ambitious staff, ● Ensure everyone on the team is engaged, challenged, learning, and growing. ● Maintain/create great staff morale. ● Write and post weekly schedules two weeks in advance. Respond to/plan for and manage staff expectations re vacations and time off requests. ● In charge of hiring, firing, promoting, reviews and discipline. ● Ensure all HR SOPs are followed. ● Maintain positive and healthy relationships and constant communication with all FOH management. Work closely with GM, and maintain a collaborative teamwork environment. ● Proactively plan for staff promotion, cross training and hiring needs. ● Develop and mentor the team- plan ahead. ● The chef schedule will be based on the needs of the restaurant and must change often. Property and Maintenance : Work with BOH management to ensure all operations and administration are thorough, complete, and timely. Ensure that cleanliness, organization, efficiency, and cost-control are all priority and treated as such. ● All Repairs and Maintenance: Janitorial, responsible for mechanical, graffiti removal, dining room, patio, facade, roof, plumbing, electric. ● In conjunction with GM- Waste removal, janitorial, prev maintenance, R&M. ● Oversee the general upkeep and R&M of each location. ● Manage and guide Chefs/Managers to ensure that tasks are being completed thoroughly, precisely, and on time. ● Oversee each location's general organization and efficiency. ● Oversee each location's overall cleanliness, ensure sanitation practices exceed Health Department standards. Admin, Cost Control ● Oversee and manage cost control at each location, obsessively pursue meeting set financial goals. ● Lead and drive BOH meeting agendas and follow up. ● Lead and drive Manager meeting agendas and follow up. ● Attend/Lead P&L meetings, regular manager meetings. ● Follow up with BOH/FOH managers to ensure appropriate actions or adjustments are followed-through-on with urgency and thoroughness. ● Oversee and manage all end of period protocol; inventory, transfers, eop notes, Inventory, Break logs. ● Meet deadlines. Events and Catering: Oversee all events, on premise or offsite, paid and unpaid, small and large. ● Oversee all Holiday menus, ensure they are creative, enticing, on-time, and thorough. ● Buyouts and onsite parties. ● Oversee all events. Ensure they are well conceived, properly executed, and profitable (when applicable)! ● Work collaboratively with GM, wine director, sous chefs and owners to ensure success. ● Maintain proper execution of pizzeria catering orders. Community: Maintain consistent involvement and presence in the Bay Area food and dining community. ● Keep up to date on the current restaurant/food scene, trends, developments. ● Participate regularly in community-based events and programs. ● Maintain at all times a respectable, positive professional image in the community. ● Actively engage with guests, stay connected with the spirit of service and hospitality. ● Participate in PR/media opportunities as appropriate. ● Ensure the stability of the restaurants are not compromised by involvement in outside-of restaurant endeavors. Day to Day, and Personal: ● Ensure that all of the above responsibilities are met. ● Maintain healthy physical, emotional, mental fitness. ● Maintain a constant presence that is inspiring, supportive, respectful, analytical, and that keeps a gentle pressure on everyone involved to excel at what they do. ● Focus as necessary on problem areas and projects that will take more in-depth time, work, and attention. ● Always act in a professional manner as a role model, in a way that is honest, direct, humble, fun, supportive, and constantly improving, with a positive energy that is infectious to the organization as a whole. ● Constantly learn and develop professionally, always searching out new information. ● Accept feedback enthusiastically. ● Enthusiastically drive change and development. Excitedly attack every new project, challenge and opportunity that presents itself. ● Maintain and surpass Restaurant's star, (numerical or other) rating in all publications and ratings systems: James Beard, Michelin, Chronicle, Zagat, Yelp, and others. Compensation & Benefits: ● $100k - $115k base salary + bonus ● 100% medical insurance coverage with opt-ins for dental and vision ● 2 Weeks PTO ● 2 meals comped monthly with a guest onsite and offsite ● Balanced schedule with an empathetic leadership team! Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Are you a passionate and reliable leader ready to take the next step in your hospitality career? We're looking for a Cafe Chef, day-time at de Young Cafe at de Young Museum in Golden Gate Park to help support and inspire our growing café team. With five bustling locations across San Francisco-and more on the horizon-we're a well-established name in the city's vibrant food-service scene. For over 45 years, we've built our reputation on quality, customer satisfaction, and culinary excellence. As we continue to grow, we're looking for someone who shares our high standards, thrives in a fast-paced environment, and values teamwork and creativity. Join a dynamic team of talented professionals and help shape the next chapter of our legacy. Ready to grow with us? Let's build the future of great hospitality-together. JOB PURPOSE We are seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards. To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more. MAIN DUTIES A: Key Responsibilities - To manage the kitchen for assigned tasks and duties - To maintain a high standard of food quality and presentation. - To maintain portion control and manage any wastage recording, where necessary, appropriately. - To ensure that dishes are prepared and cooked according to the specific instructions. - To participate in a team of chefs and stewards and work collaboratively with others in pursuit of team goals. - To support the kitchen team in providing an efficient and effective food service as is required from the catering department. - To ensure the smooth running of the kitchen in line with departmental procedures on a day to day basis including but not limited to; o Reviewing stock levels and noting ordering requirements clearly. o Ensuring that all deliveries during your shift are checked and stored correctly, checking always for quality and freshness, rotating and controlling stock in accordance with best practice. o Assisting with the execution of accurate stock audits. o Debriefing and providing written documentation to kitchen team for shift execution. - To execute the development of the menus in terms of service standards and profitability. - Ensure all policies, procedures, standards and guidelines are carefully adhered to. - To be responsible for cleaning and care of all equipment in the area of work. - To ensure that all equipment and utensils, floors, walls and surfaces of the kitchen using the methods and materials in accordance with Health & Safety, Food Hygiene and OSHA regulations and legislation./ Ensure that the cleaning schedule is adhered to and that cleaning tasks are completed as necessary and appropriate. - To execute any catering services undertaken by the Café. - To build effective and constructive relationships. - To communicate clearly, concisely and professionally. Any other duties that might reasonably be expected from the post holder. B: Requirements & Personal Attributes - Candidates should possess appropriate qualifications and experience to meet the requirements of this role. Minimum 3 Years prior Café Chef or 4 Years as Sous-Chef in large volume operations required C: Experience / Knowledge - Experience of working in a supervisory role in a busy commercial kitchen with multiple business areas. - Experience of menu and product development - Experience of catering for large functions D: Key Skills - Excellent human relation and guest service skills. - Commercial awareness. - Flexibility. - The ability to be proactive and identify and recommend changes for improvement where appropriate. - Accuracy and attention to detail. - Good communication and interpersonal skills - Problem solving skills. - Excellent leadership & organizational skills and the ability to handle a varied and demanding workload. - The ability to work independently and demonstrate initiative as well as being able to work effectively as a member of a team. E: Personal Hygiene and Appearance - Observe good personal hygiene at all times and be of well-groomed appearance at all times. F: Food Hygiene and Health & Safety - All staff are required to observe and comply with all relevant regulations and legislation set out on in the Handbook in line with statutory obligations. - Participate in all training as required. - Constant standing and walking - Frequent lifting/pushing/pulling objects & occasionally lifting/pushing/pulling objects up to 50 lbs, rarely lifting/pushing/pulling objects up to 100 lbs (with assistance). - Safely Load and Unload catering trucks with food transit boxes and equipment - Able to use ladders, clean ground level areas - Valid California Food Handlers Card & Manager ServeSafe Certified - Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the operation when needed to assist operations to perform job duties not necessarily contained in this job description - Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations. - Whilst English is the main language of communication; we welcome bilingual English & Spanish speakers G: Additional Information This is a full-time post. Attendance will be required in line with the business requirements, including at weekends, holidays and in the early mornings as well as evenings, based on rotating scheduling. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

The Pastry Sous Chef deals with the day-to-day business and upcoming banquet events. This position develops concepts and cost to maintain growth for the company and the employees. The Pastry Chef sets standards and objectives for each outlet, and coordinates events, creates dishes, and prepares a specialty of desserts, pastries, and baked foods. The Pastry Sous Chef reports to Executive Chef. Essential Functions: Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values. Effectively direct the planning, design, coordination, and organizational phases of all food production for restaurant and banquet operations. Effectively communicate with department leaders in the food services, beverage and related support and operating departments. Ensure food quality and food safety measures are executed while maintaining food costs at targeted levels. Assist in department selection, hiring, training, standards and procedures, evaluating and scheduling processes. Continually evaluate and document the performance of all bakery positions. Oversee and operate capital budgeting process, including day-to-day forecasting of revenue, associated labor, and operating costs. Uses P&L as a tool to maintain proper costs and revenue levels. Effectively handle guest recovery and Team Member issues with appropriate documentation and follow-up. Continually evaluate equipment, stock levels, labor, and business volume forecasting taking appropriate actions to ensure all areas are prepared and in working order. Ensure the bakery team is properly trained and developed. Establish presentation techniques and quality standards. Demonstrate a comprehensive knowledge of products offered including wine and spirits, food recipes, prices, presentation, internal control procedures and all Company, as well as department, policies. Ensure all operations follow safety and health guidelines in accordance with all public health and sanitation regulations. Other job-related duties as assigned by management. Required Qualifications: Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form. Three (3) years Food & Beverage supervisory experience. High School Diploma or equivalent required. Ability to handle a flexible schedule to work weekends, holidays and all shifts. Ability to delegate, empower and evaluate hourly Team Members to achieve desired objectives with minimal supervision. Must be familiar with a variety of the field's concepts, practices, and procedures. Ability to rely on experience and judgment to plan and accomplish goals. Sound judgment and decision-making ability, even when dealing with difficult situations where Guests, Team Members and the overall long-term profitability are not adversely impacted. Ability to work in a fast-paced environment and make quick judgment decisions. Must be at least 21 years of age. Must be able to obtain a Graton Gaming Commission License during the pre-employment process and maintain a gaming license while employed. Possess or obtain a California Food Handler's Certification.

$75,000 - $80,000 + Bonus This well-known and highly regarded fine dining restaurant in San Francisco is looking for a passionate and experienced Sous Chef to join their team, offering outstanding compensation, benefits, and career growth opportunity. DESCRIPTION: The Sous Chef plays a key leadership role in the kitchen, collaborating with ownership and management to ensure culinary excellence, financial efficiency, and continuous innovation. Key Responsibilities Lead and manage the kitchen team, fostering a disciplined and collaborative environment while overseeing staff training, scheduling, and development Maintain high culinary standards by ensuring exceptional food quality, presentation, and compliance with health and safety regulations Control food and labor costs (COGS), manage inventory, and oversee ordering and receiving to optimize efficiency and minimize waste Collaborate with ownership and management on menu development, kitchen strategy, and operational improvements Ensure seamless communication between the front and back of house to enhance service and guest experience Assist in hiring, onboarding, and mentoring kitchen staff while troubleshooting operational challenges to maintain consistency and efficiency BENEFITS: Medical, Dental and Vision insurance Life and Disability insurance 401(k) options Paid time off including holidays Bonus eligible Staff meals and dining discounts Desired Skills & Experience: Minimum 2+ years of experience as a Sous Chef (or similar role) for a 5M+ fine dining restaurant Strong leadership and organizational skills with the ability to manage a high-energy kitchen Passion for high-quality food and an understanding of current culinary trends Experience in labor and cost control, scheduling, and inventory management Ability to work collaboratively with ownership and management to drive both financial success and creative growth Excellent communication and problem-solving skills Spanish speaking skills highly desired EOE - EQUAL OPPORTUNITY EMPLOYER

Line/Prep Cook IL Fiorello is an established organic Farm and Olive Grove. We are an internationally known olive oil producer. The Bistro is a plant forward kitchen that showcases our Olive Oils and Farm Produce. Objective: This position is part of the Il Fiorello Team with emphasis on our Oils and Organic Farm to Table Bistro and Events. We work as a team to ensure standards for our food and presentations. Responsibilities § Proper food storage and handling § Complete prep list and rotation of products § Track inventory usage and relay necessary orders to head chefs § Complete mise en place for daily “From the Farm” menu, including IFOCC events, private events and weekend Bistro specials § Preparation of sensory tasting and menu pairings § Preparation and presentation of Bistro menu items and private event meals § Maintain Kitchen cleanliness and organization § Collaboration with the entire team § § Menu changes and development § Harvest and utilize organic garden § Prep work for retail pantry items including jams, jellies, mustards, and hot sauce while practicing safe canning and preservation techniques. § Prior knowledge of bread baking is a plus. Candidate Qualities for This Position § Team mentality and communication skills § Knowledge of seasonal produce and herb identification § Passion for plant-forward cooking and kitchen creativity § Organized and able to manage time efficiently § Self-motivated and takes pride in their work § Has experience working in a small kitchen and/or understands the way this affects day-to-day operations § Can think forward and multitask when applicable Position Requirements § Minimum of one year's experience in related kitchen environments, appropriate physical activity for kitchen related tasks § Food Safe Certificate § Current, valid Driver's License Training on site for our Olive Oils and Farm Produce § Guaranteed 32-40 weekly. § Work week is four or five days per week § One weekend day per week § 9 am to 5:00 pm § Occasional evening events: arrival and departure time as assigned § Four Grove Club events per year § IFOOC Private Events § Biweekly paycheck § PTO accumulated up to 80 hours per year § Holiday pay: Christmas, New Year's, Easter, Memorial, Juneteenth, July 4th, Labor Day § Health insurance benefit, supplements pending discussion of requirements § 401k benefit after one year tenure

Salary Range: $100,000 - $110,000 Annually City Experiences is seeking a Executive Chef for our operation in San Francisco and Berkeley. About You: This person will be adaptable, dynamic, and embody City Experiences' RESPECT Service System. About the Opportunity: The City Executive Chef will successfully manage back-of-the-house cruise execution to ensure consistently high levels of quality, service, sanitation, and guest satisfaction while maintaining a high level of profitability. Essential Duties & Responsibilities: * Cruise Execution * Manage back-of-the-house staff, including recruitment, training, coaching/discipline, and retention * Ensure effective execution of each cruise (back-of-the house only) according to the specifications of the Product Management Guide so that guests receive a quality, seamless experience on each cruise. Specifically: * Direct the efforts of the kitchen staff * Ride cruises to observe & coach sous chef and Kitchen Supervisors on effective preparation & management skills * Identify and deliver skills training needs for all kitchen staff * Work with each kitchen management team member monthly to evaluate performance/skills and provides necessary coaching * Rotate as kitchen shift manager on cruises as needed and ensures adherence to procedures detailed in the Product Management Guide * Ensure that all staff consistently follows and adheres to all health department sanitation codes and requirements thereby maintaining the Company's strict standards of sanitation * Establish department priorities and execute against them based on long-term vision * Work with Food & Beverage Director(s) to develop all kitchen budgets according to company guidelines * Maintain close liaison between the kitchen and other departments including the front-of-the house * Recommend and execute approved programs that improve the level of service and product quality * Execute other projects as assigned by management * Kitchen Team Management * Recruit new kitchen staff when necessary to fill vacant positions * Deliver training of all new kitchen staff * Schedule kitchen staff according to staffing matrix * Adhere to Company's performance management guidelines for all discipline and termination situations * Recommend appropriate compensation packages within company guidelines * Provide and direct development/career growth plans for each kitchen staff members * Provide performance reviews of all full-time kitchen staff * Recommend the promotion of kitchen staff members * Develop positive working relationships with other department heads and peers * Develop strong teamwork within the staff * Help develop and execute shipmate incentive programs * Guest Service * Resolve guest service issues, in conjunction with the on-duty Restaurant Manager, utilizing strong guest service skills and exercising diplomacy in keeping with company objective of guest retention * Implement and maintain effective safety programs in conjunction with the Operations Department * Maintain high standards of sanitation in accordance with Company standards and in accordance with health department codes & requirements * Administration * Monitor and control all costs associated with the kitchen operation of the city in accordance with budget, including but not limited to, labor and food costs * Ensure adequate stock by conducting accurate inventories * Purchase all food products and cleaning supplies according to established procedures. Ensure timely delivery so adequate stock is available when needed * Recommend cost savings that are consistent with company objectives * Process all invoices in a timely manner to maximize corporate rebate program * Administer payroll system including scheduling, checking, transmitting and processing * Maintain food, suppliers and equipment purchasing systems, which ensure maximum quality, least cost and high reliability * Schedule kitchen staff work periods to achieve maximum payroll efficiency * Ensure that all states and local health requirements are met onboard and that all shipmates are familiar with these requirements * Purchases all Headquarters specified items * Responsible for overall food quality reporting for the city * Other duties as assigned Requirements & Qualifications: * High school diploma or equivalent required * Minimum of ten (10) years of total kitchen experience in full-service/banquet, high volume environment required * Five (5) years' kitchen management experience plus either minimum two (4) years' formal culinary training or two (4) years' additional kitchen experience in a full-service/banquet, high volume environment * Knowledge of health department sanitations codes & requirements * Must have ServSafe Certification * Proper food handling & preparation procedures * Ability to read, write, and speak English to comprehend and communicate job functions * Ability to communicate effectively in oral and written form * Able to manage multiple priorities/tasks, work in a fast-paced environment, and consistently meet deadlines * Ability to establish and maintain effective working relationships * Finger/hand dexterity in order to operate food machinery * Grasp, lift and/or carry, or otherwise move goods weighing a maximum of 200 lbs. on a continuous schedule * Able to work in confined spaces and perform duties within extreme temperature ranges * Stand, walk, and/or sit continuously perform essential functions for an extended period of time * Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation * Proficient computer skills including Microsoft Office applications (especially Word & Excel & Outlook) About Us: City Experiences' passion is to provide amazing experiences on land and water. Our 40-year success through organic growth and acquisitions has resulted in a portfolio of over 25+ brands that welcome upwards of 30 million guests/riders annually. If you're an enthusiastic team player who thrives in an environment where communication, creativity, and cooperation are encouraged, this may just be the opportunity for you. The RESPECT Service System embodies City Experiences' mission, vision, values and operating principles. By creating a company culture that puts RESPECT at its core, we believe it will drive us to achieve our goal of becoming a Global Experiences and Transportation Leader. The Company is proud to be an Equal Employment Opportunity and Affirmative Action employer. We prohibit discrimination and harassment against any applicants or employees based upon their race, color, religion, national origin, sex, age, sexual orientation, gender identity or expression, mental or physical disability, status as a protected veteran, or other characteristics prohibited by applicable law. Additionally, we encourage all qualified applicants including those with past arrest or conviction records to apply. The Company participates in the E-Verify program in certain locations. #priority-acq

Salary: $115,000 As the Executive Chef, you will be responsible for planning, organizing, and overseeing all aspects of food production. You will ensure the highest standards of culinary excellence, creativity, and efficiency, while maintaining food quality and profitability. This position requires strong leadership skills, a deep knowledge of kitchen operations, and a passion for culinary arts. Key Responsibilities: * Oversee all kitchen operations, ensuring efficiency, cleanliness, and adherence to food safety regulations. * Lead, mentor, and manage kitchen staff to ensure smooth daily operations and a positive working environment. * Develop and execute creative and seasonal menus in line with restaurant vision. * Ensure consistency and quality of food production and presentation. * Monitor inventory and ordering of supplies, controlling food cost and waste. * Collaborate with management and other departments to improve guest experience and operational efficiency. * Ensure compliance with health and safety regulations. * Stay up-to-date with industry trends and culinary innovations. Qualifications: * Proven experience as an Executive Chef or in a similar role in a fine dining or high-volume restaurant. * Culinary degree or relevant certification is preferred. * Strong leadership and team management skills. * Ability to work well under pressure in a fast-paced environment. * Exceptional organizational and multitasking skills. * Creative with a passion for food and innovation. * Knowledge of food safety and sanitation regulations. * Excellent communication skills. Benefits: * Medical with Vision, Dental * Company paid Life Insurance * Voluntary Supplemental Life, Hospital Indemnity, Critical Illness, Accident Insurance, Short Term Disability * 401K with company Match * Global Travel Discounts for all Hilton Brands * Commuter Benefits The Hilton San Francisco Airport Bayfront is an equal Opportunity Employer. All qualified applicants and employees will receive consideration for employment without regard to race; color; sex; gender identity; sexual orientation; religious practices and observances; national origin; pregnancy; childbirth; or related medical conditions; status as a protected veteran or spouse/ family member of a protected veteran; or disability. If you need accommodation for any part of the application process because of a medical condition or disability, please send an email to ***************************** or call **************to let us know the nature of your request.

Watermark Retirement Communities is one of the Top 25 Best Workplaces in Senior Housing for Independent Living, Assisted Living, Memory Care, Skilled Nursing and Home Healthcare. For over 30 years, we've been a company that celebrates people, their stories, and their meaningful interactions-because every interaction matters! Watermark is focused on keeping our communities healthy and our residents thriving through leading edge technology and well-being programs that benefit our entire Watermark family. Learn more. Stay Safe. Be Well. We are proud of the talented and nurturing associates that have chosen to work for Watermark, and we honor each of them. Candidates that complete the application process will be prioritized for review and consideration Watermark Retirement Communities was ranked among Fortune Magazine's top places to work in The United States for Aging Services! Now that is something exciting to be a part of!!!! Watermark Retirement Communities has been a leader in the senior housing industry for over 30 years, and our commitment to our associates and a strong, positive culture is a significant driver of this success. When you walk through the front door of one of our communities, you will feel something special; an atmosphere of personal, authentic human connection. We call it making Ripples. We invite you to be a part of a team where you are encouraged each day to slow down, see the value in every person, create Ripples, and share stories that celebrate life and the human connection. We are proud of the talented and nurturing associates that have chosen to work for Watermark, and we value each and every one. Join us in creating culture one story at a time. Bring your passion and strong work ethic to us! What you will need for this position: Two year A.O.S. Degree from an accredited culinary arts program or equivalent work experience considered Four years of progressive culinary/kitchen experience Four years of management or supervisory experience Fine dining experience Catering experience Proficiency with computers including Microsoft Office suite, email, and e-commerce based tools ServSafe certified What you can expect from us: Great benefits Excellent national and regional support Great opportunity to grow with a growing senior housing company An extraordinary company culture Watermark Retirement Communities, Inc, is an equal opportunity employer, Minority/Female/Disability/Veteran/LGBTQ/Sexual Orientation/Gender Identity or Expression-proudly embracing diversity in all of its manifestations Watermark Retirement Communities, Inc. is not accepting unsolicited assistance from search firms for this employment opportunity. Please, no phone calls or emails. All resumes submitted by search firms to any associate at Watermark or its affiliates via-email, the Internet or in any form and/or method without a valid written search agreement in place for this position will be deemed the sole property of Watermark Retirement Communities, Inc. No fee will be paid in the event the candidate is hired by Watermark as a result of the referral or through other means.

Temporary Executive Chef for Full Scratch Kitchen Needed Pay Range: $80K - 90K Exempt Pay (Depending on Experience) 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.

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

At MBK Senior Living, we're committed to putting people first - our residents and team members. Exceeding expectations and enriching lives drives our day-to-day. And it's all powered by Yoi Shigoto, a Japanese concept that translates to "good, quality work." It's more than a mantra. It's part of our company-wide commitment to build trust, set high standards, and develop potential in ourselves and others! Whether you're looking for a flexible, part-time job or the pathway to a lasting career, you'll find it here at MBK Senior Living-and a whole lot more! When you join the MBK Senior Living team, you'll enjoy: -Impacting lives and building lasting relationships -Executing exceptional signature programs in dining, fitness, wellness, and care -A supportive community team that encourages personal and professional growth and celebrates your success -A fun-filled, energetic environment that's centered in hospitality and high-quality service -Competitive salaries -Professional development, training, and personal coaching through our Mentor, Buddy, and Executive Director in Training Programs -Education loan assistance & scholarships -Financial and legal services -Team Member discounts -Health and Wellness resources Full-time benefits include: -Rich benefits package including Medical, Dental, Vision and 401k matching up to 4% -Childcare and eldercare assistance -Flexible spending accounts If you're looking for a place where you can make an impact, find purpose and joy, and receive the training, tools, and support to reach your career goals - look no further, apply today! Job Description Our stunning Emerald Valley community is seeking an Executive Chef to join our team of senior living warriors! Shift: Sun - Thurs, 9:00am - 5:30pm Job Summary: The Executive Chef runs the overall dining program from selecting quality culinary team members, managing budgets, implementing seasonal menus, and placing orders with our vendors. The Executive Chef is the key force driving the dining department providing quality service to our residents with healthy meals and exceptional hospitality. The Executive Chef is responsible to ensure that MBK's Signature dining program is followed through at the community and is providing the best dining experience for our residents at all times. Essential Job Duties: - Works with the Executive Director to plan and oversee the activities of the community dining services and initiate action plans where necessary. - Coordinate menus for activity and marketing functions by consulting with relevant departments. - Control food cost and food waste while maintaining high quality food to the satisfaction of the residents. - Flexibility to work weekend, evening work required, if needed to ensure shift coverage and for quality checks - Take food inventory at least once per month or as instructed and ensure Inventory Control (where relevant) - Manage and control monthly spend downs to match with the allocated budget. - Make daily inspections of workstations and practices to ensure that sanitation guidelines are being followed. - Personally, talk to the residents at their tables (table touches) during each meal while on duty.(other times delegated personnel should be doing table touches) - Maintain records (applicable) and communicate to the team when there is a change in a resident's diet requirements - Order raw food and supplies within budgetary guidelines maintaining quality, consistency and variety. - Assisting in preparation of meals, covering cooks/chefs days off/vacation. - Prepare shift scheduling for kitchen and front of house staffs - Assist in menu planning to assure residents nutritional needs and satisfaction. - Preparing and monitoring cleaning schedule in the kitchen to assure that the department meets MBK standards. - Maintain accurate records of coaching and disciplinary actions. - Participate as instructed in the sales process of potential residents. - Any other duties as assigned by the Executive Director of the community they work. - Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. - Adjusts recipes to appropriate yield. - Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards. - Observes staffs engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as recommended. - Cooks, carves meats, and prepares dishes. - Orders food and chemical supplies for the kitchen; receives and validates all food deliveries against order form. - Conducts regular Quality Assurance Audits(frequency as set by the dining services manual) - Oversee and practice safe and sanitary food handling and loss prevention procedures. - Selects, schedules, and conducts orientation and in-service educational programs for kitchen and front of house personnel. - Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget. - Adhere to and carry out all MBK policies and procedures. - Adhere to Rights and responsibilities of the residents at the communities. - Report any incidents/accidents to the supervisor immediately - Establish and maintain constructive working relationships with coworkers, residents, families and visitors. - Maintain confidentiality of verbal and written information pertaining to residents, facility operations and personnel. - Promote teamwork in providing services to residents. Knowledge and Skills: - Knowledge of how to manage a budget and complete a par inventory, and ordering procedures. - Strong supervisory, leadership, management and coaching skills - Ability to deal effectively with employees and residents during conflicts or stressful situations - Ability to understand and administer all policies and procedures - Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet. - Background clearances (as required by government regulations) is mandatory. - Must be able to explain and communicate information to a wide audience and at different levels of understanding, both in writing and verbally - Must be able to make independent decisions when circumstances warrant, and to remain calm during stressful or emergency situations - Must be able to deal tactfully and professionally at all times with personnel, residents, family members, and guests Requirements: - High School diploma or GED preferred (Culinary or Hospitality degree preferred). - Minimum 5 years of management experience in a food service environment (commercial cooking), preferably in a senior living environment. - Must be able to read, write, speak and understand English - ServSafe Food Safety Manager Certified or be willing to complete the Course within 60 days of joining - Have interest and enjoy working with the seniors. - Ability to handle multiple priorities and work in a fast paced environment. - Proficient organizational skills and ability to meet deadlines. Physical Demands: - Heated/Air-conditioned, well-lit facility with minimal barriers - Weekend work expected (as required) - Hands on cooking is a requirement as part of this job (this is not an office job) - Must be able to push, pull, squat, bend, reach and stretch without distress - Must be able to tolerate extended periods of walking and standing, - Bending or kneeling to perform cleaning tasks in the kitchen and dining room areas - Able to perform the physical requirements of the job - Must be mobile and able to move intermittently throughout the work day and throughout the community - Ability to lift/carry up to 50lbs., push and pull carts as necessary - May need to assist in the moving of residents in emergency situations Pay: $94,000 - $98,000/annually Inspiring people, creating experiences, and supporting goals are just a few ways MBK Senior Living creates a positive work environment. It's how we support our team members, serve our residents, and achieve our pursuit - to be the senior living provider of choice in each market we serve. MBK Senior Living has pursued this goal for more than 30 years. Currently, the company owns and operates 35 Independent Living, Assisted Living, and Memory Care services in senior living communities throughout the Western United States. We're proud to have been ranked among the Top 50 "Best Workplaces in Aging Services" by Fortune magazine and certified as a “Great Place to Work” by the Great Place to Work Institute since 2017. MBK is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, disability, age, sexual orientation, gender identity, national origin, veteran status, genetic information, or other protected reason. Our company is committed to providing access, equal opportunity and reasonable accommodation for qualifying individuals in employment, its services, programs, and activities. To request reasonable accommodation, contact *************************. Regulatory Disclosures for Senior Living Communities with Medicaid Residents: An “Excluded Party” is a person that the federal or state government found not eligible to provide care and services in a facility that receives Medicare or Medicaid funding. If employed at one of our senior living communities that receives Medicare or Medicaid funding, team members must not be considered an “Excluded Party” as defined by the U.S. Department of Health and Human Services, any state Medicaid Programs, and any additional federal and state government contract programs. If, as a team member, you learn that you are an Excluded Party at any time, you must present your Excluded Party notice letter to your supervisor immediately. Other Regulatory Requirements: If employed at one of our senior living communities, team members must continually comply with certain laws and regulations that impact the company, including, but not limited to, as applicable, state licensing regulations, the Health Insurance Portability and Accountability Act of 1996 (HIPAA), Resident Rights as defined by the U.S. Department of Health and Human Services, and any other federal or state laws relating to team members' professional licenses. HIPAA Disclosure: All Team Members prior to commencing employment and once employed must not be considered an “Excluded Party” as defined by the Medicare and state Medicaid Programs as well as other federal and state government contract programs. If as an associate you learn you are an Excluded Party, you must present your Excluded Party notice letter to your supervisor immediately. An Excluded Party is a person that the federal or state government found not eligible to provide care and services in a Community that receives Medicare or Medicaid funding. In addition, at all times, during your employment, all associates must be in compliance with certain laws and regulations that affect the company, including but not limited to Resident Rights, HIPAA, State licensing regulations, and those laws relating you an associates' professional license.

Hourly Wage ISS offers a competitive compensation package including Benefits, Paid Time Off, and a starting hourly salary of 29.00 USD Key Purpose Sous Chef is responsible for assisting in the overall success of the food program. This entails adhering to client's culture and guidelines, OSHA, the Health Department's regulations, and Guckenheimer food quality standards. This position oversees the daily operational tasks, net menu's recipe execution, production sheets and pars, food purchasing, sanitation, and safety. In addition, the Sous Chef motivates, trains, develops, and directs all employees to accomplish the objectives of the operation The general responsibilities of the position include those listed below, but Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements. Success Criteria Ensure: Kitchen organization and cleanliness provide a safe environment for all employees and guests Workplace Safety guidelines, policies, and SOPs are followed daily Food Safety guidelines, policies, and SOPs are followed daily HACCP guidelines, policies, and SOPs are followed daily All internal audit guidelines, policies, and SOPs are followed daily Guidelines, policies, and SOPs are followed daily Key Accountabilities Always provide the highest quality of service in accordance with ISS/Guckenheimer and client standards Utilize food preparation procedures in accordance with current applicable federal, state and local guidelines and regulations to ensure high quality food service is provided Assist Executive Chef with administrative duties including, attendance, human resources and all other timelines as directed Monitor and review HACCP logs Assemble RTE menu items in accordance with recipes, following core standards for ISS/GEI for presentation, packaging, and labels Clean and sanitize work areas and equipment and must follow ISS/Guckenheimer, and government regulatory rules and procedures Support management team with taking monthly inventory Notify management when there are any concerns with product quantities, food/equipment safety, or any other situation that requires management attention Attend all meetings of the day Report all accidents and injuries in a timely manner May perform other duties and responsibilities as assigned Food Programs Ensure that high quality food items are creatively, well prepared and presented in a cost-effective manner Follow Guckenheimer' s food standards guidelines Ensure that all products and ingredients that are used are purchased following Guckenheimer' s purchasing standards and sustainability commitments Work with the management team to ensure that all display, catering and café service and culinary set up meet specific account standards Make sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the client and directed Staff Train and supervise staff Supervise proper uniform standards following the employee handbook and established account guidelines Assist in staff reviews, coaching sessions, and disciplinary actions. Ensure that all training standards are met and documented for direct hires Customer Service Represent the company in a courteous, efficient, and professional manner in all customer, client, and employee interactions Interact with customers and resolve customer complaints in a friendly and service-oriented manner. Communicate with the Client honestly, accurately and in a timely manner. All communication including e-mail is written in a professional and organized manner Financial Review weekly participation, making recommendations if there is a noticeable change that may affect food budget or service levels Maintain and monitor labor with business forecasts and the budget Ensure that food cost meets budgetary goals each week Retail Ensure that overall café meets the standards, as well as oversee the daily appearance and upkeep of the Café as directed by client Supervise the proper presentation of food Adhere to Guckenheimer' s standards of fresh and creative décor; making sure it represents season and the food that is been served Edit the daily signage for proper spelling, allergens, and descriptions. Physical Demands & Work Environment Come to work properly dressed according to the dress code Employee must be able to work under pressure and time deadlines during peak periods Work in a standing position for long periods of time (up to 8 hours)

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

Summit Skywalker Ranch is seeking an experienced, dynamic Executive Sous Chef to lead the culinary operations for this unique experiential retreat. The ideal candidate will have multi-outlet experience, including luxury restaurants, short orders, banquets, offsite catering, and private estate events. This role requires strong leadership, with the ability to engage and present confidently to groups of all sizes, from 2 to 500 guests. The Executive Sous Chef will oversee the preparation of restaurant-quality meals for large groups, ensuring efficient service and consistency. As a cross-functional leader, the Executive Sous Chef will collaborate with other departments, including the Winery, olive oil production, and Wagyu operations. In addition to kitchen responsibilities, the role involves assisting with client site inspections, creating customized culinary experiences, and contributing to Summit Skywalker Ranch's overall talent and culture. This is a unique opportunity to significantly impact inside and outside the kitchen. Key Areas of SPL Focus: Accountable for the overall success of the daily kitchen operations and F&B outlets front and back of the house. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food & beverage-related functions. Works to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility. Supervises all kitchen & outlet areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food & beverage service areas (e.g., banquets, room service, restaurants, bar/lounge, spa, pool, employee meals) and all support areas (e.g., stewarding and purchasing). Job Responsibilities Skywalker Ranch Core Work Activities Collaborate with the Winemaker, Executive Director, and F&B Manager on wine-focused menu development, tastings, and personal wine education. Oversee food permits for all outlets at Skywalker Ranch & Summit Skywalker Ranch. Manage food quality, cost, menus, staff engagement, training, and continuous education. Oversee food quality, selection, and overall amenities. Collaborate with the team to plant seasonal crops for daily use in all outlets. Partner with the Skywalker Cowboy & Executive Director to optimize raising, distribution, and financial results of Wagyu for use in all outlets. Summit Key Duties Develop and manage food concepts, identity, and menus tailored to each outlet and group. Integrate wine pairings into menus. Oversee operational setup, menu development, costing, recipe testing, and service SOPs. Lead recruitment, training, and continuous education for kitchen staff. Develop and enforce guidelines and control procedures for purchasing and receiving. Private Estate Key Duties Assist the Estate Chef with logistics, team training, and supervision, and ensure adherence to dietary restrictions and approved menus. Occasional travel to Southern California for special events and needs. Leading Kitchen Operations Support the Executive Chef in managing kitchen operations, providing direction, and filling in for absent staff as needed. Set performance standards, monitor progress, and guide the team to achieve operational objectives. Lead by example to encourage cooperation, trust, and adherence to policies and procedures. Oversee staffing levels to ensure optimal guest service and financial results. Conduct daily walk-throughs to ensure compliance with health regulations and corporate standards. Implement progressive discipline within the kitchen team. Setting & Maintaining F&B Standards Ensure high standards of food quality, presentation, and sanitation, including monitoring raw and cooked food products. Oversee menu development, food costing, and presentation standards. Ensure compliance with food handling and safety standards. Manage food purchasing, receiving, and storage practices to maintain consistency and quality. Customer Service Excellence Engage with guests to obtain feedback, resolve complaints, and ensure exceptional service. Train and guide staff to meet guest expectations and improve service behaviors. Manage day-to-day operations to meet customer expectations and foster a positive atmosphere. Human Resources Management Mentor and coach staff, administer performance appraisals and provide feedback to improve skills and performance. Ensure fair treatment of staff and support disciplinary actions when necessary. Provide ongoing training for kitchen staff and collaborate with the Sales & Events team for food knowledge and menu training. Additional Responsibilities Support operations related to Wagyu, olive oil, the organic garden, and the winery as required. Requirements Requirements: Education / Experience: Minimum 8 years of previous supervisory/management experience in a kitchen. BA Degree, Culinary Degree, or equivalent preferred Demonstrated ability and experience in coaching staff and contractors to achieve an environment of cooperation, service, teamwork, and trust. Required Skills / Competencies: Demonstrated positive, strong customer service interest, skills, and experience. Ability to work well in a team environment. Experience leading a team High level of flexibility, and ability to perform multiple tasks in a fast-paced environment. Willingness to work overtime later shifts, and weekends. This level of position requires a professional tone, attitude, and the utmost level of confidentiality. Preferred Skills / Competencies: Financial discipline achieving cost-efficiency and working within established budgets are required. Impeccable integrity and ability to maintain confidentiality. Extremely well organized with excellent time management and follow-up skills. Strong business acumen and excellent judgment regarding priorities. Highly attentive to details. Self-motivated individual with high initiative, resourcefulness, and the ability to work well independently. Willing to pitch in and assist employees as needed. Excellent interpersonal, verbal, and written communication skills. Mature and polished professional with an upbeat, client-service-oriented demeanor. Comfortable interfacing discreetly with senior-level executives, political figures, and individuals with high net worth. Physical Requirements: Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Benefits Compensation: 105k-120k Health, Vision, Dental Insurance

div name="main"div class="cl HeadSecondary"h2Job Details/h2/divdiv aria-label="Job Details" class="row" name="local_row"div class="col-md-6 local-tax-col local-ee" id="job DetailsLeftColumn" name="local_left"div class="row form RowStandard" id="Job Location-row" div class="form Line"div aria-label="Job Location" name="Job Location"span aria-label="Job Location" class="" name="level"Hotel Valencia Santana Row - San Jose, CA/span/div/div/divdiv class="row form RowStandard" id="Position Type-row" div class="form Line"div aria-label="Position Type" name="Position Type"span aria-label="Position Type" class="" name="level"Full Time/span/div/div/div/divdiv class="col-md-6 local-tax-col local-client" name="local_right"div class="row form RowStandard" id="Salary Range-row" div class="form Line"div aria-label="Salary Range" name="Salary Range"span aria-label="Salary Range" class="" name="level"$80000.00 - $85000.00 Salary/span/div/div/div/div/divdiv class="cl HeadSecondary"h2Description/h2/divdiv aria-label="Description" class="row" name="description" style="word-wrap: break-word;"div class="row form RowStandard" id="job Desc-row" div class="form Line"span class="fb Text ignore-global-css" name="job Desc"pspan style="font-size:11pt"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"Up to $900 RETENTION PROGRAM PAY, and MORE, APPLY to FIND OUT!/span/span/span/span/p pspan style="font-size:11pt"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"Are you a Customer Service Super Star…. WE NEED BIG STARS LIKE YOU!!!/span/span/span/span/p pspan style="font-size:11pt"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"Come be a part of an AWARD-WINNING TEAM./span/span/span/span/p pspan style="font-size:11pt"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"Hotel Valencia Santana Row is located in San Jose, CA and is a pillar of the community. Our hotel is unique to the city and we are looking for outstanding talent to provide exceptional customer service to our guests. We are part of Valencia Hotel Group, a collection of hotels are created for today's passionate traveler, each of our hotels are intentionally built to showcase modern design and classic character. We are looking for team members who are ready to be empowered to go above and beyond./span/span/span/span/p p /p pspan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Duties and Responsibilities/span/span/span/span/span/span/p pspan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"A banquet chef is responsible for planning, organizing, and directing the work of employees in the Banquet kitchen. They develop the banquet menu and then oversee the food preparation for all banquet and catering events and ensure the food produced is of the highest quality. Their typical duties and responsibilities include:/span/span/span/span/span/span/p ul lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Developing new menus and meals, based on customer demand or the season/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Testing and tasting all new menus/meals./span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Briefing banquet kitchen staff about the upcoming functions/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Establishing the priorities each day and assigning tasks to banquet kitchen staff /span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Taking a physical inventory of specific food items for the daily inventory/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Ordering new supplies were necessary./span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Providing support and training other kitchen staff (e.g., in-line cooking, food preparation, and dish plating)/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Taking direction from the executive chef/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Ensuring the kitchen is kept clean, tidy, and sanitary./span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Supervising all junior kitchen staff/span/span/span/span/span/span/li /ul pspan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Skills and relevant work experience/span/span/span/span/span/span/p pspan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"As well as a genuine passion for food, banquet chefs will need skills such as:/span/span/span/span/span/span/p ul lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Verbal communication skills, as banquet chefs will need to communicate with the executive chef and other kitchen staff./span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Creativity, as part of producing excellent meals is to think outside the box and add a touch of uniqueness./span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Leadership skills, as banquet chefs will need to lead a team of staff and must be able to do this confidently./span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Attention to detail, as banquet chefs must plan the best menus, with the most delicious flavoring./span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Physical fitness, as banquet chefs will have to be on their feet all-day/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Organization skills, as kitchens are busy and stressful and banquet chefs need to keep their work environment tidy and clean./span/span/span/span/span/span/li /ul pspan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"BENEFITS:/span/span/span/span/span/span/p ul lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Medical, Dental, Life insurance/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Paid Time Off/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Paid Community Service Days/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"a href="************************************************************************* style="color:#000000"Click here to learn more/span/a/span/span/span/span/span/span/li /ul pspan style="background-color:#ffffff"span style="color:#000000; font-family:Arial,sans-serif"span style="font-size:12pt"If you have a passion for making people smile, /spanspan style="font-size:16px"teamwork/spanspan style="font-size:12pt", and excellence, we invite you to join our team!/span/spanbr/ span style="color:#000000; font-family:Arial,sans-serif"span style="font-size:12pt"This can be the exciting next step in your hospitality career. Apply today!/span/spanbr/ br/ span style="font-family:Calibri,sans-serif; font-size:10pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Valencia Hotel Group (and all its affiliates) is an Equal Opportunity Employer. /span/span/span/span/p pspan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:10pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Valencia Hotel Group provides equal employment opportunities to all persons. The company does not discriminate because of race, color, religion, sex, national origin, disability or ancestry in recruiting, hiring, placement, promotion or any other condition of employment and actively seeks a diverse and representative work force./span/span/span/span/span/span/p /span/div/div/divdiv aria-label="" class="row" name="qualifications" style="word-wrap: break-word;"div class="row form RowStandard" id="job Qualifications-row" div class="form Line"span class="fb Text ignore-global-css" name="job Qualifications"/span/div/div/div/div

This is a part-time position at any of our three culinary programs/campuses (Ocean Campus, Downtown Campus, or Chinatown/North Beach Campus). 1. Teach Quantity Baking and Pastry Preparation lecture and laboratory classes and/or Advanced Pastry courses. 2. Instruct and supervise students in volume baking/pastry production for all food outlets in the program. Provide breakfast and lunch items for the cafeteria, quick service, and fine dining areas. 3. Create an inclusive and welcoming environment for African American, Latinx, Filipino, Asian, Pacific Islander and other disproportionately impacted students. Use active learning techniques and culturally responsive teaching practices that engage historically marginalized students in both lecture and kitchen laboratory settings, emphasizing regional or ethnic cuisines in addition to the European and American standards. 3. Order food products, analyze food cost, portion control, menu planning, and merchandising. 4. Teach and exemplify sanitation and safety principles and regulations as required by Local, State and accrediting agencies. 5. Provide quality instruction by engaging in assessment of approved student learning outcomes (SLOs), evaluation of results achieved, and planning and implementing new instructional strategies to improve results on an ongoing basis. 6. Participating in departmental duties including: * Checking email daily and staying up to date on departmental and professional correspondence. * Collaborate with colleagues, departments, administers to provide best practice for student success. * Participating in department activities such as, fundraising, and on/off site catering events, outreach and recruitment. * Attend regularly scheduled in-services and discipline specific professional development activities. * Maintaining necessary attendance, scholastic, assessment records, and submitting them according to required deadlines. * Perform departmental duties such as program and curriculum development, evaluation and revision. 7. Maintain credentials as required by accrediting councils / agencies and regulatory bodies, including ServSafe or San Francisco Department of Public Health Food and Safety Manager Certificate. 8. Pursue professional growth activities to remain current in discipline and teaching methodology. 9. Perform other related duties as assigned by the supervisor. Minimum Qualifications 1. Demonstrated knowledge, skills, and abilities to work with community college students with disabilities, various sexual orientations, and diverse academic, socioeconomic, cultural, and ethnic backgrounds (Required). 2. Earned Bachelor's Degree from an accredited institution, or equivalent foreign degree, plus two years of professional experience directly related to the faculty member's assignment; OR THE EQUIVALENT; OR Earned Associate Degree from an accredited institution, or equivalent foreign degree, plus six years of professional experience directly related to the faculty member's assignment; OR THE EQUIVALENT; OR Hold a fully-satisfied LIFE California Community College Instructor Credential in Foods, Food Service and Related Technologies (California credentials were no longer issued after July 1, 1990). [If you would like to claim education equivalency for the formal educational requirement, the "Faculty Equivalency Application Form" is available on the left side margin. This form will be considered as part of the application materials and must be submitted on or before the filing deadline as indicated on this job posting.] Desirable Qualifications 1. Minimum two years teaching pastry and baking at the community college level. 2. Committed to being equity-minded and teaching in a culturally responsive manner. 3. Demonstrated experience working with historically marginalized groups. 4. Extensive experience as a Pastry Chef with background in large volume operations and/or fine dining. 5. Extensive experience and knowledge of both classical and modern pastry and baking arts and techniques. 6. Conversant in changing trends and innovations within baking, pastry, and confections. 7. Minimum two years experience managing projects, resources, staff and budgets. 8. Excellent communication skills both written and verbal; strong presentation and interpersonal skills. 9. Strong critical thinking and problem solving skills. 10. Proficient in Microsoft suite of products including Outlook, PowerPoint, Word and Excel. 11. ServSafe or San Francisco of Public Health Food and Safety Manager Certificate. 12. Evidence of successful instructional experience at the university or college level using culturally responsive pedagogy. 13. Demonstrated experience with and knowledge of inequities in higher education and a commitment to rectifying policies and processes that restrict access for historically minoritized and disproportionately impacted students. Benefits Application Procedure To apply for this posting, start by completing an online Faculty Position Application Form at ********************* To be considered a candidate for this posting, the following materials must be submitted and received by the Human Resources Department on or before 12:00 a.m. of the posting filing deadline. Substitution of required document(s) is not permitted. Applicant: Please do not send any application materials to the Department Chair. Human Resources Department is not responsible for any documents addressed and/or sent to the Department Chair. 1. A detailed letter expressing interest in the position, indicating specifically how the minimum qualifications and as many as possible of the desirable qualifications will be fulfilled. Minimum and desirable qualifications are listed in this posting. The letter should also address the applicant's background and skills in the areas stated in the Examples of Duties. 2. A current resume summarizing educational background, teaching experience, and related work experience. 3. A City College of San Francisco Electronic Faculty Position Application completed in full and applied to this specific posting online. The statement "See Resume" is not acceptable. 4. Three (3) current references -Names, addresses, and telephone numbers. The list of references must include current supervisors/employers, or other professionals, who have knowledge of the responsibilities/duties specific to this type of position. 5. Copies of transcripts verifying the degrees and majors as listed on applicant's CCSF Application Form; official transcripts and actual verification of work experience will be required at a later date. [NOTE: Degrees and majors must be posted on transcripts to be considered in the application process. Foreign degree(s) must be evaluated before an application can be processed. Foreign Degree Evaluation sources information is located on the left side margin.] 6. Diversity Statement: Separate from your letter of interest, submit a concise response using only one page to discuss how your course content and teaching methods meet the needs of culturally and academically diverse learners. List classes or professional development activities you have participated in that directly relate to working with diverse student populations. (Note: Substitution of "diversity statement" with a "teaching philosophy" document will be automatically disqualified.) Applicants bear the sole responsibility for ensuring that all application materials are complete when submitted and are received by the Human Resources Department by 12:00 a.m. on the posting filing deadline. Postmarks will not be honored. Emails are not acceptable. Incomplete application packages will not be considered. All application materials become the property of the City College of San Francisco, and will not be returned. Application files for this posting will not be considered for other postings. For additional assistance, please call Human Resources Department at **************. ADA Statement Applicants who require a reasonable accommodation to participate in this hiring process should contact Tony Brown, Equal Employment Opportunity Programs Senior Specialist/Compliance Officer, at ************** or by email at **************** to make the necessary arrangements. Please be aware that verification of a covered disability under the ADA may be required. Selection Procedure/Conditions of Employment Applicants who meet all minimum qualifications and have all required application documents in the CCSF Human Resources Department on or before the filing deadline will be included in the initial review processes to be conducted by the Search Committee. A reasonable number of applicants who are judged by the Committee as best matching the requirements of the position will be invited for a personal interview with the Search Committee. An additional interview will be offered to applicants who are advanced beyond the initial interviews (full-time position only). City College of San Francisco requires that new and current employees participate in the Covid Safety Campaign. All employees must demonstrate proof of Covid vaccination. New hires must submit documentation for verification to the Human Resources Department. Employees must satisfy all the pre-employment requirements for a CCSF Release to Work Authorization Certificate prior to appointment which include, but are not limited to, tuberculosis clearance (EC 87408.6), fingerprinting processing, and verification of their legal right to work in the United States. City College of San Francisco reserves the right at its sole discretion to modify or to rescind this job posting at any time without prior notice. EEO Statement It is the policy of the City College of San Francisco to provide all persons with equal employment and educational opportunities regardless of race, color, ancestry, national origin, ethnic group identification, religion, age, gender, marital status, domestic partner status, sexual orientation, disability or AIDS/HIV status, medical conditions, gender identity, or status as a Vietnam-Era veteran. These categories specifically include status as a lesbian, gay, bisexual, transgender, or questioning person in any District program or activity. For further information, contact Tony Brown, Equal Employment Opportunity Programs Senior Specialist/Compliance Officer, at ************** or by email at ****************. Posting Detail Information Posting Number AC00163P Job Open Date 05/20/2024 Application Review Date Job Close Date 05/30/2025 Open Until Filled No Contact Jennifer Rudd, Department Chairperson Contact Phone/Extension ************** Contact Email ************** Special Instructions to Applicant City College of San Francisco will accept applications with all required supporting documentation at any time until the job close date. Screening and interviews can be conducted at any point in time as the department desires; a part-time hiring pool or pools will be developed and be in effect for a one-year period from which temporary appointments will be made on an as-needed basis. The first round of screening and interview will commence in early September 2024, or sooner for those who have submitted completed application materials. Supplemental Questions

Hospitality Confidential is thrilled to present an exciting opportunity for a Chef de Cuisine to take the helm at one of San Francisco's most iconic neighborhood restaurants. Celebrated for its seasonal, ingredient-driven cooking and enduring influence on the city's culinary landscape, this role also includes oversight of a lively adjoining concept that has become a favorite in its own right. It's a chance to lead with vision, craft, and a deep connection to the spirit of hospitality. ● Exceptional food and dining experiences in keeping with and expanding on the style of food and service established over the past two decades ● Efficient, financially-sound, clean and organized operations ● Healthy, successful, engaged teams of employees ATTRIBUTES: ● Highly Organized ● Resilient ● Able to delegate- get work done through others ● Work Ethic Grit- stick to it... Ownership! Stamina ● Detail oriented but sees the big picture ● Takes Initiative ● Ability to prioritize ● Leader Motivate and inspire Lead by example (ish) Mentor, teach ● Intelligent ● Great communicator: Respectful Detailed and organized Direct Motivating ● Great cook and palate ● Great trainer-teacher-mentor ● Patient, empathetic ● Respectful RESPONSIBILITIES: Food and Menu: Work with all cooks and the entire BOH team to create delicious, craveable, cost-effective food that is consistent with the restaurant's style and vision. ● Local and seasonal. Traditional but not bound to tradition. Simple but not simplistic. Playful but not silly- not looking for shock value. Italian- as if the Bay Area was a region of Italy. ● Continue underlying spirit but evolve, develop, explore. ● Respect and honor the past 20 years of dishes, food, customers, staff and place in (local and national) community. ● Drive creative menu development: Develop new dishes, tweak existing dishes, keep menus exciting and in a constant state of evolution and improvement. Develop and maintain a constant atmosphere of evaluation and critical, analytical of food. ● Continuous updating of menu wording and pricing. ● Constant critical analysis of all food. ● Write recipes, document new recipes and menu items with thought to the future. ● Keep kitchen focused on cost control and proper product utilization, with a constant focus on hitting food cost targets. ● Oversee all menu mix, descriptions, phrasing, and pricing. ● Keep each restaurant committed to sourcing the best ingredients and always following the best practices of sustainability. ● Invite and analyze all feedback from guests and staff. ● Create holiday menus and special event menus. ● Go to Farmers markets. ● Seek out new items and incorporate into menu, Staff and HR: Lead, Mentor, Teach, and Inspire all staff constantly. Work with all BOH, FOH, and admin management to create a consistently strong, supportive, dynamic, cohesive environment. ● Attract and retain talented, ambitious staff, ● Ensure everyone on the team is engaged, challenged, learning, and growing. ● Maintain/create great staff morale. ● Write and post weekly schedules two weeks in advance. Respond to/plan for and manage staff expectations re vacations and time off requests. ● In charge of hiring, firing, promoting, reviews and discipline. ● Ensure all HR SOPs are followed. ● Maintain positive and healthy relationships and constant communication with all FOH management. Work closely with GM, and maintain a collaborative teamwork environment. ● Proactively plan for staff promotion, cross training and hiring needs. ● Develop and mentor the team- plan ahead. ● The chef schedule will be based on the needs of the restaurant and must change often. Property and Maintenance : Work with BOH management to ensure all operations and administration are thorough, complete, and timely. Ensure that cleanliness, organization, efficiency, and cost-control are all priority and treated as such. ● All Repairs and Maintenance: Janitorial, responsible for mechanical, graffiti removal, dining room, patio, facade, roof, plumbing, electric. ● In conjunction with GM- Waste removal, janitorial, prev maintenance, R&M. ● Oversee the general upkeep and R&M of each location. ● Manage and guide Chefs/Managers to ensure that tasks are being completed thoroughly, precisely, and on time. ● Oversee each location's general organization and efficiency. ● Oversee each location's overall cleanliness, ensure sanitation practices exceed Health Department standards. Admin, Cost Control ● Oversee and manage cost control at each location, obsessively pursue meeting set financial goals. ● Lead and drive BOH meeting agendas and follow up. ● Lead and drive Manager meeting agendas and follow up. ● Attend/Lead P&L meetings, regular manager meetings. ● Follow up with BOH/FOH managers to ensure appropriate actions or adjustments are followed-through-on with urgency and thoroughness. ● Oversee and manage all end of period protocol; inventory, transfers, eop notes, Inventory, Break logs. ● Meet deadlines. Events and Catering: Oversee all events, on premise or offsite, paid and unpaid, small and large. ● Oversee all Holiday menus, ensure they are creative, enticing, on-time, and thorough. ● Buyouts and onsite parties. ● Oversee all events. Ensure they are well conceived, properly executed, and profitable (when applicable)! ● Work collaboratively with GM, wine director, sous chefs and owners to ensure success. ● Maintain proper execution of pizzeria catering orders. Community: Maintain consistent involvement and presence in the Bay Area food and dining community. ● Keep up to date on the current restaurant/food scene, trends, developments. ● Participate regularly in community-based events and programs. ● Maintain at all times a respectable, positive professional image in the community. ● Actively engage with guests, stay connected with the spirit of service and hospitality. ● Participate in PR/media opportunities as appropriate. ● Ensure the stability of the restaurants are not compromised by involvement in outside-of restaurant endeavors. Day to Day, and Personal: ● Ensure that all of the above responsibilities are met. ● Maintain healthy physical, emotional, mental fitness. ● Maintain a constant presence that is inspiring, supportive, respectful, analytical, and that keeps a gentle pressure on everyone involved to excel at what they do. ● Focus as necessary on problem areas and projects that will take more in-depth time, work, and attention. ● Always act in a professional manner as a role model, in a way that is honest, direct, humble, fun, supportive, and constantly improving, with a positive energy that is infectious to the organization as a whole. ● Constantly learn and develop professionally, always searching out new information. ● Accept feedback enthusiastically. ● Enthusiastically drive change and development. Excitedly attack every new project, challenge and opportunity that presents itself. ● Maintain and surpass Restaurant's star, (numerical or other) rating in all publications and ratings systems: James Beard, Michelin, Chronicle, Zagat, Yelp, and others. Compensation & Benefits: ● $100k - $115k base salary + bonus ● 100% medical insurance coverage with opt-ins for dental and vision ● 2 Weeks PTO ● 2 meals comped monthly with a guest onsite and offsite ● Balanced schedule with an empathetic leadership team! Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Executive Chef for Full Scratch Kitchen Needed Pay Range: $80,000-$90,000 (Based on Experience) Must be able to work Weekends/Holidays 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.

National, established restaurant group is looking for a passionate and operationally savvy executive chef for our high-volume, modern concept in the San Francisco market. The ideal candidate must have financial acumen, a minimum of 3 years in an executive chef role or higher, with strong leadership experience. Free standing restaurant management of $10mil+ required. Continued growth opportunities and great benefits!