Chef Jobs in Berkeley, CA

Housed in a landmarked Beaux-Arts era flatiron building, San Francisco Proper adds unexpected luxury and exuberance to the heart of Mid-Market, just minutes from Union Square, SoMa, Hayes Valley and the Central Market-Civic Center. The hotel features 131 captivating rooms and suites designed by Kelly Wearstler, as well as two distinct settings for all-day dining, chef-driven fare and signature cocktails by BV Hospitality. Before you go, head to the roof to experience one of the area's only rooftop lounges, with indoor-outdoor dining and majestic, sweeping views of the city. Job Summary The Executive Sous Chef plays a pivotal role in supporting the Executive Chef in managing all aspects of the kitchen operation. This role involves supervising kitchen staff, overseeing food production, maintaining food safety standards, and ensuring the timely and consistent preparation of high-quality dishes. The Executive Sous Chef will assist in menu planning, recipe development, and maintaining operational efficiency while ensuring exceptional food quality. This position requires a highly skilled culinary professional with strong leadership abilities, the ability to perform under pressure, and the expertise to oversee kitchen operations in the Executive Chef's absence. Essential Job Duties and ResponsibilitiesL Culinary Operations & Production Management Assist the Executive Chef in overseeing daily kitchen operations, ensuring all dishes are prepared and presented according to the established standards. Supervise kitchen staff during food preparation and service, ensuring smooth workflow and timely delivery of meals. Maintain consistency and quality across all food production areas, including hot line, pastry, and cold preparations. Ensure that all menu items are executed flawlessly, adhering to both guest expectations and food safety regulations. Step in for the Executive Chef in their absence, assuming full responsibility for the kitchen's operations, including managing staff and ensuring quality control. Staff Supervision & Development Supervise, train, and mentor kitchen staff, including line cooks, prep cooks, and other team members, ensuring they understand and execute the kitchen's standards. Provide ongoing coaching to develop technical culinary skills, improve efficiency, and foster professional growth within the team. Conduct performance evaluations for kitchen staff, providing feedback and identifying areas for further development. Foster a positive, collaborative, and motivated team environment, encouraging creativity and maintaining high morale. Ensure the team follows kitchen procedures, safety standards, and all food safety regulations. Menu Development & Recipe Management Collaborate with the Executive Chef to assist in menu planning, including creating new recipes, updating seasonal offerings, and maintaining a diverse and high-quality menu. Ensure that recipes are followed accurately and that dish presentations are consistent across all kitchen stations. Monitor guest feedback on menu items and work with the Executive Chef to adjust recipes or menu items accordingly. Assist in the development of special events and seasonal menus, incorporating local ingredients and trends to create innovative dining experiences. Food Safety & Quality Control Ensure all kitchen operations adhere to food safety standards and local health codes, including proper food handling, storage, and sanitation procedures. Perform regular inspections of food preparation and storage areas to ensure compliance with cleanliness and safety regulations. Assist in managing kitchen inventory to ensure proper stock levels while minimizing food waste. Monitor and enforce proper hygiene standards, making sure that all kitchen staff follow sanitation procedures to maintain food safety. Inventory & Cost Control Collaborate with the Executive Chef in managing food costs, inventory, and waste. Monitor food stock levels and manage orders in collaboration with suppliers to maintain adequate stock without overordering. Ensure portion control and manage kitchen resources effectively to avoid waste, contributing to cost-efficient kitchen operations. Assist in the preparation of budget forecasts and work with the Executive Chef to control expenses related to food purchasing and staff scheduling. Guest Experience & Satisfaction Assist in creating memorable dining experiences for guests by ensuring that food is prepared to the highest standards and delivered promptly. Address guest feedback regarding food quality or preparation issues promptly and professionally, ensuring their satisfaction. Collaborate with front-of-house staff to ensure smooth communication and understanding of menu changes, specials, or dietary requests. Help design and implement culinary promotions or themed events to enhance the dining experience and attract guests. Cross-Departmental Collaboration Work closely with the Executive Chef, Food & Beverage Director, and front-of-house team to ensure the smooth integration of kitchen operations with guest-facing services. Assist in coordinating with event managers and sales teams to ensure that culinary requirements for special events, banquets, or catering orders are met. Ensure that communication between the kitchen and dining room is seamless, addressing any guest concerns or special requests in a timely manner. Collaborate with other hotel departments to ensure that all service areas operate efficiently, including housekeeping and maintenance. Training & Development Provide on-the-job training for new kitchen staff members, ensuring they understand kitchen standards and expectations. Assist in the development of training materials and manuals that align with the hotel's culinary goals. Stay updated on new culinary techniques, trends, and health and safety regulations, sharing knowledge with the kitchen team to ensure continuous improvement. Organize training sessions on food safety, equipment handling, and new menu items to keep the team well-informed. Education and/or Experience Culinary degree or equivalent experience in a high-volume kitchen. 5+ years of experience in a culinary management role, with at least 2-3 years as an Executive Sous Chef or in a similar supervisory position. Strong knowledge of kitchen operations, menu planning, food safety regulations, and staff management. Experience in a leadership role in a high-volume environment with the ability to handle the pressures of peak service times. Skills/Specialized Knowledge Proven leadership skills, with a track record of managing and mentoring culinary teams effectively. Expertise in food preparation, presentation, and kitchen operations. In-depth knowledge of food safety, sanitation standards, and regulatory compliance. Strong ability to monitor inventory and food costs while maintaining quality and efficiency. Excellent communication skills, with the ability to interact effectively with both kitchen and front-of-house teams. Exceptional organizational and multitasking skills in high-pressure environments. Proficiency in kitchen management software, POS systems, and Microsoft Office Suite. Physical Demands Ability to work in a fast-paced, high-pressure environment while maintaining high standards of quality. Ability to stand for extended periods, lift and carry heavy materials, and operate kitchen equipment. Flexibility to work irregular hours, including nights, weekends, and holidays, based on business needs. Ability to work in varying temperatures, including hot kitchen environments and cold storage areas. Company Overview Proper Hospitality is a diverse team of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: there is a right way to do things, and anything less just isn't proper. We are seeking the best of the best-both within and outside the industry-to join us in building a new kind of lifestyle hospitality company, inspired by a centuries-old tradition. Our work is challenging and fast-paced, but above all, it is rewarding. To achieve our vision-to inspire and transport people-we seek like-minded candidates who embody our ethos, The Pillars of Proper: Care Proper: We are natural and gracious hosts to all. Achieve Proper: We are committed to excellence. Imagine Proper: We are resourceful. Present Proper: We have an appreciation for style and culture. Proper Hospitality is an equal-opportunity employer. We provide employment opportunities to all individuals regardless of race, color, religion, sex, national origin, age, disability, gender identity or expression, genetics, or any other federally or state-protected category. We also consider qualified applicants with criminal histories in accordance with local Fair Chance Hiring Ordinances.

We are seeking a dedicated and experienced Executive Kitchen Manager to lead the culinary team at an acclaimed brewpub in Santa Rosa. This establishment offers exceptional casual upscale dining paired with world-class craft beer in a lively atmosphere. This role will oversee all kitchen operations with opportunities to deliver outstanding food experiences alongside renowned beverages. COMPENSATION: Base Salary $68,000-$75,000, comprehensive benefits (80% employer-paid for employee, 50% for family), 401k w/3% match, food discounts, shift beer, and relocation assistance available! Kitchen Manager Skills/Qualifications: Experience as a Kitchen Manager, Executive Chef or similar leadership role Strong culinary background with from-scratch cooking experience Proven ability to manage a kitchen team of 25+ Ability to oversee purchasing, inventory management, and food cost control Excellent communication and leadership skills Ability to thrive in a fast-paced brewery restaurant environment Experience in a craft beverage establishment preferred If this Head Chef opening sounds like a great fit for your next step, please apply today!

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!

$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

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.

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.

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 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.

EXECUTIVE SOUS CHEF Nestled next to the protected open space of the Arastradero Preserve, Palo Alto Hills Golf & Country Club offers incomparable Bay Area vistas. Our welcoming and distinctive private club provides challenging golf, year-round recreation, artistic culinary and social activities for Members, their families and guests. Supervised by: Executive Chef The (ESC) is a key leader on the food and beverage team who is responsible for the execution of cuisine to a discerning membership. The ESC oversees all food production including a la carte, banquets and other outlets and ensures that all food offerings are consistently outstanding. We're looking for a true leader who trains, mentors, and supervises the culinary team in addition to developing menus and recipes. ESSENTIAL DUTIES AND RESPONSIBILITIES Leadership • Leads, manages, and motivates the culinary team to achieve the objectives set by Board of Directors, Committees, and Management. • Inspires the “Front of House” team in conjunction with the Executive Chef to achieve the greatest culinary product knowledge. • Sets a high standard of excellence for kitchen policies and procedures and ensures that policies are adhered to by all team members. • The ESC leads by being hands-on and maintaining the highest professional standards. • Visible and approachable. • Current on all culinary trends with a true passion for creativity and innovation. • A constant professional dedicated to the training and retention of staff through team building, mentoring and education. • Ensure a positive working environment with both BOH and FOH staff through communication and collaboration. • Provides meaningful oversite with an emphasis on consistency and quality. • Responsible to lead the culinary department from a passionate, creative, supportive, progressive, and team-focused perspective. Operations • Assists in monitoring and manages food and labor costs for the department; and maintains the highest professional food quality and sanitation standards. Focus on delivering consistency and the highest quality in a la carte and banquet operations. • Earn members' trust by instilling confidence in the culinary offerings of the club through continued enhanced operations. • Develop and maintain a menu balance focused on meeting and exceeding members' dining expectations. • Maintain standard recipes and preparation techniques to ensure consistency in production and presentation. • Write and execute menus for seasonal member dining, private events, and social activities. • Maintain the highest sanitation standards for cleanliness in all areas of the operation. • Adhere to strong safety standards through training and staff accountability. • Responsible for overseeing a quality and healthy employee “family” meal for up to 80 team members daily. • Attends weekly Banquet Event Order meetings and assures key personnel are also present. • Works closely with the Restaurant Manager to ensure the highest standards are always met Financial • Has a proven record of accomplishment of controlling food and labor costs. • Adept and creating and maintaining labor budgets that adhere to the club's operational goals. • Uses technology as a resource to aid in inventory control and overall financial performance of the culinary operation CANDIDATE QUALIFICATIONS • 5+ years of luxury culinary experience as an Chef de Cuisine or Executive Sous Chef in a similar-sized operation. • Successful experience in both a la carte and banquet operations in previous hotels, clubs, or resorts. • Has exceptionally strong culinary credentials, and most importantly, the ability to consistently define and achieve goals and objectives. • Is a confident, proactive team builder who has a history of attracting, developing, and retaining high performing staff. • Takes tremendous pride in making members happy and exceeding their expectations. • Has a successful record of controlling costs, standardizing recipes, and planning budgets and has the skills necessary to perform all kitchen tasks and training others to properly execute those tasks. The ESC leads by example. • Is innovative yet understands and respects the club's long-standing culinary traditions and can balance both in creating menus, specials, and banquet offerings. • Knowledgeable about wine and food pairings. • Must have computer skills including Microsoft Outlook, Word, and Excel. Experience with Jonas POS software is a plus. • Has a positive disposition and a sense of humor. EDUCATIONAL & CERTIFICATION QUALIFICATIONS • Culinary arts degree and at least 5 years' experience as an Executive Sous Chef or Chef de Cuisine • Certification in food safety is mandatory. • Country Club experience is preferred but not needed. PHYSICAL DEMANDS AND WORK ENVIRONMENT: • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend stretch and twist or reach. • Push, pull or lift up to 50 pounds .• Continuous repetitive motions. • Work in extreme temperatures, i.e. kitchen or walk-in freezer. BENEFITS AND COMPENSATION: This is a full time exempt salaried position. The salary range is $75,000 - $85,000 depending on experience. This position requires a flexible schedule for working evenings, weekends, and holidays as determined by business needs. Benefit package includes: Medical, Dental, Vision, 401K with up to 4% match, EAP, Life and AD&D insurance, PTO and Sick Time. Meals are provided for staff 6 days a week Our premier championship golf course is open for staff to enjoy on select Mondays EQUAL OPPORTUNITY EMPLOYER Palo Alto Hills Golf & Country Club (PAHGCC) is an Equal Opportunity Employer. PAHGCC strongly values diversity and is committed to equal opportunity and non-discrimination in all of its policies and practices, including the area of employment. PAHGCC does not discriminate against any person on the basis of race, color, sex, sexual orientation or gender identity and/or expression, religion, age, national or ethnic origin, political beliefs, marital status, medical condition, genetic information, veteran status, or disability, or the perception of any of the above. People of all genders, members of all racial and ethnic groups, people with disabilities, and veterans are encouraged to apply.

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

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.

Looking for Primary or Extra Income on a flexible schedule based on your availability? Do you want to make a real impact by sharing your great cooking with families too busy to prepare their own food by cooking in their homes? Then you're perfect for the Foodom chefs community! Cooking on the Foodom platform is enjoying your own Mobile /Private food business, without the hassle of finding customers, creating menus, shopping lists, logistics, delivery, and customer service. Like many other chefs on our platform, $100- $300 Avg per meal prep appointment and tips, pursuing your passion on a flexible schedule and in a private environment while letting Foodom handle all the frustrating back-end work. This is a 1099 independent contractor position and the amount of work you get is dependent on your location, and availability, expanding as you build up new and regular customers. Who We're Looking for: We're looking for enthusiastic and aspiring food professionals who want to make their cooking skills work for them. If you're an experienced line cook, sous chef, chef de partie, or head chef looking to get into private, mobile chef work with more flexibility in your schedule don't hesitate to apply. This opportunity is NOT a single client, live-in, or salaried role. This is also not a management position. This IS a hands-on Mobile private chef, cooking opportunity working directly with home clients. Responsibilities: Connect directly with clients to cook meals at their homes on a regular basis and for small gatherings Represent your food business with the utmost professionalism Prepare all of the dishes on our website Work to create a memorable experience for all clientele Accommodate special nutrition and diet needs when needed Qualifications: 6+ years of previous experience in primarily cooking, catering or culinary arts Passion for cuisine and cooking techniques Self-motivated and efficient Customer-centered and personable Comfortable working on an online service platform and handling online bookings We're excited to help and support you in becoming your own boss!

Come join the ONELIFE Senior Living team! We are looking for compassionate and dedicated team members with a common purpose of making a difference in the lives of seniors. Sonnet Hill Senior Living, located in San Jose, CA is seeking a passionate, professional, and customer-oriented Executive Chef to provide an extraordinary dining experience for the residents in our community. We offer competitive wages with opportunities to grow! Training available for qualified candidates. Executive Chef "Culinary Director" Responsibilities of the Culinary Director Exhibits leadership qualities and communicates professionally with employees, residents, family members, responsible parties, and other healthcare professionals. Directs and oversees all aspects of the dining services program. Follows menu program or an approved substitute menu to ensure that nutritional needs and preferences of the residents are met. Continuously monitor and appropriately address resident concerns and preferences. Manages, trains, and directs staff within department. Participates in new employee orientation and monthly in-services. Plan and coordinate special events for marketing and activities. Responsible for scheduling dining staff, supply purchasing, budgetary forecasting, and compliance. Establish quality assurance and sanitation standards. Ensure residents are provided privacy, respect, and dignity. Follows standard precautions and infection control procedures. Completes state required training upon hire and annually. Required Experience Possess, at a minimum, a high school diploma or equivalent. A minimum of two (3) years' prior supervisory in Dining Services preferred. Basic computer skills. Experience in high-volume retail, entertainment, hospitality, or restaurant venue required Extensive experience in banquet style events Must be able to speak, read, and write in the English language. Current ServSafecertification is required ServSafe instructor certification or ability to be certified is preferred State Criminal Background Check and LIC 508 Criminal Record Statement LIC 503 Health Screening Report. Job Type Full Time Benefits A benefit package is offered to full-time employees. Supplemental insurance plans are available including pet insurance. Flexible Spending Account (FSA) Employee Assistance Program Health Advocate Program Employee Discount Program Sonnet Hill Senior Living is an equal opportunity employer. All candidates must be able to pass a criminal background check and a comprehensive reference check.

Returning UsersLog Back In The Good Eating Company is looking for a Executive Chef to join our team at one of our high-profile account in Palo Alto, California. This is a hands-on culinary role that will focus on the continued growth of our catering department. Our goal is to become the premier workplace hospitality brand in North America. We are obsessed with local products, culture, hospitality, great food and being best in class. We seek a strong culinary leader with a proven commitment to excellence, teamwork, and collaboration to help us achieve our vision. We are looking for Executive Chef with great communication and training skills. This is a high-level catering culinary role that will be hands-on to support all operations at the account. The Executive Chef will manage a culinary team of hourly employees, will be responsible for menu creation, meeting with potential clients, ordering, and inventory. What You'll Do * Ensures all food always looks and tastes great and is visually appetizing when served * Are strong all-round culinary ability and strong craft skills in all areas of professional cookery, including main courses; salads; sauce work; and pastry and baking * Have a strong knowledge of food and able to cook using multiple styles of cuisine Recognizing and reacting to contemporary trends in catering * Use of correct food terminology and cooking methods * Constantly looking for new recipes and new ideas and initiatives that will improve both the quality of food and service as a whole * Play a key role and enthusiastically mentor's culinary personnel What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * A strong culinary background, with the demonstrated ability to stay current with new culinary trends * Excellent leadership and communication skills * The ability to pivot and work in a fast pace kitchen Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

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!

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

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.