Chef Jobs in Belmont, CA

Full-time Private Chef in Palo Alto! Schedule: Monday through Friday, 10 AM to 6 PM Compensation and Benefits: Monday through Friday salary starting at $130,000 annually. Monthly healthcare stipend. Two weeks of paid time off (aligned with family's vacation schedule). Mandated sick time. Opportunity to take additional time off during family travel periods (e.g., Holidays, Thanksgiving, and summer vacations aligned with the school calendar). Duties: Chef will prepare vegetarian lunch and dinner daily, as well as meal prepping for school lunches and after-school snacks. Chef will be expected to create visually appealing and flavorful vegetarian dishes while following traditional family recipes and introducing creative variations. Additionally, the chef will maintain cleanliness and organization in the kitchen to ensure a well-kept cooking space. Requirements: Chef must have long-term professional experience specializing in South Indian cuisine, along with a basic knowledge of North Indian dishes. The ideal candidate should have experience preparing a variety of vegetarian international cuisine and be capable of creating diverse and flavorful meals. Chef must be calm, respectful, and willing to receive and incorporate feedback. Strong organizational skills and the ability to work independently are essential, along with maintaining the highest standards of cleanliness and hygiene in the kitchen. Job ID 10462

Fantastic opportunity to work in Northern CA at a destination luxury resort. We seek an Executive Sous Chef with strong cutting edge, creative skills and experience working with local purveyors to maintain the highest quality food and restaurant standards. You'll be responsible for culinary operations at this Forbes rated resort and work closely with the Executive Chef. Must have prior high luxury level experience at a hotel or resort property.

Full-Time, Salary & Benefits Salary: $75K/Year Benefits: Medical + Leadership Training Role The Sous Chef will support the Chef de Cuisine with leading and managing the kitchen in a highly anticipated new contemporary Chinese restaurant in the heart of San Francisco. The Sous Chef will be comfortable working under pressure in a fast moving and high volume environment, executing a range of daily tasks-ensuring a kitchen that produces exemplary food whilst simultaneously fostering a healthy, sustainable and warm environment for the kitchen team. Leading the team with compassion, standing in integrity, and being authentic in what you say and do will contribute to the overall success of the restaurant. Responsibilities: Work together with the Chef de Cuisine in managing the kitchen to ensure all prep and execution of service is in line with the high-level standards set by the restaurant Collaborate with the Chef de Cuisine in new dish creations, costing, and implementation of menus Be a mentor for all kitchen team, assisting in their training and development which includes training on the preparation, arrangement, and plating of dishes as well as regularly scheduled one on ones with team members Support the Chef de Cuisine with all scheduling, daily ordering and labor control keeping in line with budget and target margins Integral to all team communications including: kitchen meetings, all-team meetings, feedback, training, scheduling, etc. Uphold the highest standards of food safety, food handling, and sanitation requirements in order to ensure the health and safety of team and guests Compassionate Leadership - Along with the Core Team Members, lead the team with compassion, empathy and care in order to create and maintain a healthy, sustainable and warm culture for all Qualities Expected: Be familiar with international cuisine and different ethnic cuisines; knowledge of Asian cuisine is beneficial but not necessary as long as there is a desire to learn Detail-oriented candidate that thrives in a high volume, dynamic environment Passionate about training and development of their team Exceptional communication and organizational skills Financial acumen is necessary to support team in maintaining and meeting targets Driven, pro-active individual that holds themself to the utmost standards Benefits Option to Opt-In to Medical Insurance Compassionate Leadership Training Wellness Practices for All-Team Members Bonus Structure How to Apply: Send CV to ************************* We look forward to learning more about you and will be in touch if your skillset and desire to learn align with the restaurant. Thank you for applying!

$80,000 - $90,000 + Bonus Join this upscale-casual, full-service restaurant with bar, offering outstanding Mediterranean cuisine. COMPANY Local restaurant group with 2 restaurants and plans for growth Strong leadership with clear direction Highly skilled and experienced team with very low management turnover BENEFITS & FEATURES: Great, well-functioning management team Outstanding cuisine you can be proud of Highly competitive salary 10% Bonus Medical, Dental, Vision and Life Insurance 2 weeks paid vacation YOUR ROLE WITH THE COMPANY: The Executive Sous Chef/Sous Chef supports the Executive Chef with managing the kitchen staff, labor and food costs, production, quality and presentation. Primary duties and responsibilities include: Supervise, train, and coach kitchen staff Manage food production Support the Executive Chef with scheduling, ordering, inventory, quality, presentation Ensure safety and sanitation compliance Other duties as dictated by Executive Chef in order to run smooth operations BACKGROUND PROFILE: 2+ Years experience as an Executive Sous Chef/Sous Chef (or comparable role) for an upscale-casual or fine-dining restaurant Experience with upscale local or regional restaurant groups is preferred Able to work under pressure with ease, especially during very busy meal periods Display strong interpersonal and organizational skills Loyal and passionate about service Local candidates highly preferred EOE - EQUAL OPPORTUNITY EMPLOYER

Portola Valley, CA $100,000-$175,000 DOE Family in search of an experienced Private Chef to cater to the culinary needs of a family of four in San Francisco. The family is dedicated to maintaining a healthy lifestyle, preferring all-organic meals free from plastics or preservatives. Additionally, the household maintains a fragrance-free environment, requiring the candidate to refrain from wearing any scented products. Schedule M-F, 11am-7pm. Responsibilities: Craft nutritious and flavorful meals that align with the family's dietary preferences, utilizing only the freshest organic ingredients. Shop for groceries at local farmers markets, Whole Foods, and trusted butcher shops to ensure the highest quality ingredients are used in meal preparation. Occasionally prepare and store meals for the weekend to ensure convenience and continuity of the family's dietary regimen Qualifications: Proven experience as a Private Chef, preferably in a similar household setting. Strong culinary skills with a focus on healthy, organic cooking techniques. Familiarity with sourcing and selecting premium ingredients from reputable local vendors.

About us Local Kitchens is a fast-casual restaurant brand transforming the industry by pioneering a new category of dining. Through collaborations with award-winning chefs and culinary influencers, we offer a menu of exclusive, globally-inspired dishes featuring bold flavors and high-quality ingredients-all in a dining experience that's both convenient and affordable. Founded in 2020 by former DoorDash co-founders Jon Goldsmith and Andrew Munday, Local Kitchens was built on a mission to bring communities together through food. Since then, the brand has grown to 13 locations across the Bay Area, with plans to expand into Southern California this spring. Annual Pay Cap: $90,000 Key Responsibilities About the Role We are seeking an R&D Chef to lead menu innovation and recipe development for our expanding culinary operations. This role is perfect for a chef who thrives on creativity, understands fast-casual dining, and can translate bold flavors into scalable, executable dishes across multiple locations. Key Responsibilities Menu & Recipe Development - Create and test innovative menu items that align with our brand identity and customer preferences. Executive Tastings - Organize and lead tastings for our executive team, presenting new dishes with clear culinary rationale. Multi-Unit Recipe Standardization - Write, document, and refine recipes to ensure consistency across multiple locations. Cuisine Expertise - Be well-versed in diverse cuisines and global flavors, understanding how to adapt them for a fast-casual concept. Training & Implementation - Train kitchen teams on new recipes, techniques, and execution standards to ensure quality and consistency. Ingredient Sourcing & Costing - Collaborate with the Supply Chain team to source quality ingredients while optimizing food costs. Operational Feasibility - Work closely with Operations to ensure new dishes can be executed efficiently at scale. Culinary Leadership - Bring a strong culinary point of view and passion for making food that is not only delicious but also operationally sound What We're Looking For 3+ years of experience in restaurant R&D, menu development, or a similar role. Professional kitchen experience, preferably in fast-casual, QSR, or multi-unit operations. Deep understanding of recipe writing, food costing, and operational execution at scale. Strong training and leadership skills, with the ability to guide kitchen teams through new menu rollouts. Passion for bold flavors, high-quality ingredients, and innovative cooking techniques. Excellent communication and collaboration skills. Culinary degree or equivalent hands-on experience preferred.

Lead the Culinary Experience at the Global Leader in Vibe Dining! Why Join Our Team? Industry-Leading Compensation Package Up to 25% of the base salary in performance-based bonus potential $16K annually in monthly kicker bonus potential Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Executive Chef for THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring an exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise. Key Responsibilities Culinary Leadership & Execution Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation Execute all line positions when needed and support the kitchen team during peak hours Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency Expedite orders efficiently while maintaining smooth kitchen workflow Team Leadership & Development Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching Create and oversee weekly employee schedules, ensuring optimal staffing levels Hold monthly kitchen meetings to address team goals, performance, and feedback Operational & Financial Management Manage food costs, payroll, and inventory, ensuring profitability without compromising quality Work closely with the purchasing team to ensure the availability of top-quality ingredients Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies Guest Engagement & Brand Representation Act as a culinary ambassador for TOG, engaging with guests and VIPs to enhance the dining experience Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers Representing TOG in media appearances, community events, and restaurant promotions What We're Looking For · 8+ years of leadership experience in high-volume, full-service dining (steakhouse or upscale dining preferred) Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting Expertise in kitchen operations, food cost management, and financial accountability Strong culinary creativity and menu development skills Exceptional leadership, problem-solving, and communication abilities Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary SERV Safe certification and comprehensive food safety knowledge Experience with restaurant POS and inventory systems Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

Executive Sous Chef EMPLOYMENT CLASSIFICATION: Exempt General Manager DEPARTMENT: Dining Division At Paradies Lagardère, our mission is to maintain first-class standards that exceed the expectations of the customers and business partners we serve. Our Dining Division is a true restaurateur. We are passionate about connecting with each of our guests on multiple levels. From an inspiring restaurant design or live entertainment that captures a traveler's attention, to the top-notch quality of our culinary offerings and the exceptional hospitality delivered by our teams, we focus on more than just restaurant operations. We specialize in experiences. The Assistant General Manager is truly a partner, as they invest in the restaurant for which they are ultimately responsible. Whether leading an on-trend national brand, or an iconic concept from the local community, you will create and deliver first-class experiences for the traveling public. You demonstrate a passion for the Guests' overall experience, through the selection, development, and motivation of associates. Your commitment to running an efficient and profitable restaurant is evident by maintaining the highest standards and unwavering support for the entire staff. In joining our team, you commit to supporting this mission, by demonstrating our service standards at all times and holding all team members to the same. Providing a safe work environment of trust and respect free of harassment is expected. DUTIES AND RESPONSIBILITIES All Paradies Lagardère positions, including the Assistant General Manager, require that you embody a positive company image by providing courteous, friendly, and efficient service with a smile to customers and team members at all times. You must embrace our family culture by following our core values, TRIFIC (Trust, Respect, Integrity, First-Class, Innovation, Commitment), and recognize and satisfy all restaurant guests. Reports to the GM for the following areas and duties, including but not limited to: • Work a weekly schedule of designated shifts in coordination with other managers • As needed supervise daily floor operations including occasional opening and closing duties • Maintain “Every Guest, Every Time” focus, working tenaciously to ensure all guests have an overall positive experience. • Maintain thorough understanding of company policies, procedures, philosophies and steps of service • Oversight of new hire training and constant fostering of a TEAM culture • Ongoing training/coaching of all FOH staff on each aspect of their positions • Assist with periodic performance reviews • Maintain accurate daily records and cash handling procedures • Make certain that exceptional presentation in all areas including: products, displays, signage, uniforms, furnishings and facilities are consistently met • Provide a safe work environment and ensure execution of food safety practices • Understand and adhere to all SFO / TSA rules and regulation • Complete daily administrative duties timely and effectively including manager log notes and employee documentation • Maintain thorough, effective and timely communication with other management personnel • Participate follow and foster all Company Training programs including new hire training, safety training, guest service etc etc. • Understand and follow all Operations and HR procedures as required • Work to maintain a productive and positive work environment and relations with employees, colleagues and business associates. • Assist in candidate recruitment and onboarding. • Ensure compliance with HR protocol including but not limited to; recruitment / onboarding, discipline, terminations, training, leaves of absence, wage and hour laws, union contract provisions, etc. • Materials maintenance and distribution, i.e. new hire binders, legal postings, handbook change notices, etc • Perform monthly compliance walk through to include safety / sanitation, personnel files, adherence to training program, postings, etc • Assist in mediating and resolving employee conflicts • Continually build culture through constant positive and productive interactions with employees and management throughout the organization. • Maintain Department calendar including meetings, workshops and travel schedule • Assist in creation, distribution, training and enforcement of biweekly training topics • Participate in company Safety Team • Support management in the implementation and monitoring / tracking of employee morale programs including sales contests, attendance, Performance Dollars, etc. • Consistent log documentations of conversations and status / progress of any internal issues • Partner with GM, DOO and HR toward all location goals This position description is merely intended to describe the primary elements of the position. Paradies Lagardère reserves the right to change the position description and to assign additional duties and responsibilities as necessary. This position description does not constitute an employment contract of any kind. PACES FERRY ROAD, SUITE 400, ATLANTA, GEORGIA 30339 ************** / FAX: **************

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.

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)

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!

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"$80,000.00 - $85,000.00 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

Our client, a private family in Atherton, California, is seeking an experienced Private Chef specializing in Asian cuisine. The family consists of four members: two school-age children and two adults. The ideal candidate will be able to create nutritious and delicious meals, focusing on traditional Asian flavors and ingredients. The family is open to live-in candidates, with a separate guest room available. Responsibilities: Design daily, weekly, and monthly menus, incorporating Asian cuisine tailored to the family's tastes and nutritional needs. Source fresh, high-quality ingredients from local markets, ensuring seasonal availability and authenticity. Prepare breakfast, lunch, and dinner. Ensure meals are balanced, nutritious, and tailored to the preferences and dietary needs of the children and adults. Manage kitchen inventory, including stocking supplies and maintaining cleanliness. Work closely with the family to accommodate specific food preferences or dietary adjustments when needed. Occasionally assist with special events or entertaining guests. Qualifications: Minimum of 5 years of experience specializing in Asian cuisine. Fluent in Mandarin, Wu, Xiang, Hakka, or Cantonese is required. Extensive knowledge of Asian ingredients, cooking techniques, and traditional dishes. Previous experience in a private household is preferred. Must pass a background check and provide verifiable references. Work Schedule: 6 days per week Please note: If you are not local to the area or do not have ties to the area, please do not apply. If you do not have experience cooking Asian cuisine, please do not apply.

Fantastic opportunity to work in Northern CA at a destination luxury resort. We seek an Executive Sous Chef with strong cutting edge, creative skills and experience working with local purveyors to maintain the highest quality food and restaurant standards. You'll be responsible for culinary operations at this Forbes rated resort and work closely with the Executive Chef. Must have prior high luxury level experience at a hotel or resort property.

$100,000 - $120,000 + Bonus This local hospitality group is seeking an experienced Executive Chef to lead the opening of an exciting new fast-casual restaurant and bar location. Offering a competitive salary, excellent benefits, and opportunity for growth. DESCRIPTION: The Executive Chef is responsible for managing all operations of the kitchen to achieve stated objectives in food quality, costs, employee retention, training, and sanitation. Key Responsibilities Spearhead the launch and success of a new fast-casual restaurant and bar location Design and develop a creative, high-quality menu and recipes tailored to the brand's vision Oversee every aspect of the kitchen's operations, including establishing and maintaining SOP's Optimize staff scheduling, productivity, and overall kitchen operations to maintain labor costs within budget while consistently meeting or exceeding food and labor financial targets Monitor and optimize food costs by managing portion control, waste reduction, and efficient use of ingredients Recruit skilled culinary staff and provide comprehensive training to ensure high standards Foster a positive and professional kitchen environment conducive to skill development and high performance Oversee the ordering of supplies and maintain proper inventory control levels Work closely with the General Manager and Director of Operations to ensure the culinary and service aspects of the restaurant operate seamlessly BENEFITS: Medical and Dental insurance paid 100% 401K + company match Unlimited vacation Bonus eligible Shift meals Reserved parking Possible relocation assistance Desired Skills & Experience: 2+ years of experience as an Executive Chef for a $4M+ fast-casual, stadium, or hotel restaurant Experience in managing high-volume kitchen operations required Spanish speaking skills to effectively manage and communicate to staff required Exceptional leadership skills, fostering a positive and productive team environment Proven experience in R&D for menu innovation and recipe creation Strong financial, budgetary, communication, and interpersonal skills Entrepreneurial ownership-minded individual with a passion for building and growing concept Local candidates highly preferred EOE - EQUAL OPPORTUNITY EMPLOYER

About us Local Kitchens is a fast-casual restaurant brand transforming the industry by pioneering a new category of dining. Through collaborations with award-winning chefs and culinary influencers, we offer a menu of exclusive, globally-inspired dishes featuring bold flavors and high-quality ingredients-all in a dining experience that's both convenient and affordable. Founded in 2020 by former DoorDash co-founders Jon Goldsmith and Andrew Munday, Local Kitchens was built on a mission to bring communities together through food. Since then, the brand has grown to 13 locations across the Bay Area, with plans to expand into Southern California this spring. Annual Pay Cap: $90,000 Key Responsibilities About the Role We are seeking an R&D Chef to lead menu innovation and recipe development for our expanding culinary operations. This role is perfect for a chef who thrives on creativity, understands fast-casual dining, and can translate bold flavors into scalable, executable dishes across multiple locations. Key Responsibilities Menu & Recipe Development - Create and test innovative menu items that align with our brand identity and customer preferences. Executive Tastings - Organize and lead tastings for our executive team, presenting new dishes with clear culinary rationale. Multi-Unit Recipe Standardization - Write, document, and refine recipes to ensure consistency across multiple locations. Cuisine Expertise - Be well-versed in diverse cuisines and global flavors, understanding how to adapt them for a fast-casual concept. Training & Implementation - Train kitchen teams on new recipes, techniques, and execution standards to ensure quality and consistency. Ingredient Sourcing & Costing - Collaborate with the Supply Chain team to source quality ingredients while optimizing food costs. Operational Feasibility - Work closely with Operations to ensure new dishes can be executed efficiently at scale. Culinary Leadership - Bring a strong culinary point of view and passion for making food that is not only delicious but also operationally sound What We're Looking For 3+ years of experience in restaurant R&D, menu development, or a similar role. Professional kitchen experience, preferably in fast-casual, QSR, or multi-unit operations. Deep understanding of recipe writing, food costing, and operational execution at scale. Strong training and leadership skills, with the ability to guide kitchen teams through new menu rollouts. Passion for bold flavors, high-quality ingredients, and innovative cooking techniques. Excellent communication and collaboration skills. Culinary degree or equivalent hands-on experience preferred.

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

A tech company in the SF Bay Area is looking for a chef that can cook authentic Chinese cuisine. Lead a kitchen team at headquarters and eventually nationally! M-F, holidays off, work life balance and career growth opportunities!

Job Details Hotel Valencia Santana Row - San Jose, CA Full Time $80,000.00 - $85,000.00 SalaryDescription Up to $900 RETENTION PROGRAM PAY, and MORE, APPLY to FIND OUT! Are you a Customer Service Super Star…. WE NEED BIG STARS LIKE YOU!!! Come be a part of an AWARD-WINNING TEAM. 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. Duties and Responsibilities 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: Developing new menus and meals, based on customer demand or the season Testing and tasting all new menus/meals. Briefing banquet kitchen staff about the upcoming functions Establishing the priorities each day and assigning tasks to banquet kitchen staff Taking a physical inventory of specific food items for the daily inventory Ordering new supplies were necessary. Providing support and training other kitchen staff (e.g., in-line cooking, food preparation, and dish plating) Taking direction from the executive chef Ensuring the kitchen is kept clean, tidy, and sanitary. Supervising all junior kitchen staff Skills and relevant work experience As well as a genuine passion for food, banquet chefs will need skills such as: Verbal communication skills, as banquet chefs will need to communicate with the executive chef and other kitchen staff. Creativity, as part of producing excellent meals is to think outside the box and add a touch of uniqueness. Leadership skills, as banquet chefs will need to lead a team of staff and must be able to do this confidently. Attention to detail, as banquet chefs must plan the best menus, with the most delicious flavoring. Physical fitness, as banquet chefs will have to be on their feet all-day Organization skills, as kitchens are busy and stressful and banquet chefs need to keep their work environment tidy and clean. BENEFITS: Medical, Dental, Life insurance Paid Time Off Paid Community Service Days Click here to learn more If you have a passion for making people smile, teamwork, and excellence, we invite you to join our team! This can be the exciting next step in your hospitality career. Apply today! Valencia Hotel Group (and all its affiliates) is an Equal Opportunity Employer. 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.