Chef Jobs in Burbank, CA

About Castaway: Castaway, Burbank is an award-winning restaurant and special event space renowned for its sweeping views of Los Angeles and its commitment to delivering a unique dining experience where everyone feels like a star, and every seat is magic. Within Castaway, guests can discover The Green Room, an exclusive speakeasy-style cocktail lounge offering a seductive atmosphere with cinematic-themed cocktails and elevated food. The Green Room provides an immersive, intimate experience, perfect for those seeking an unforgettable night out. Castaway has been featured in the prestigious “Top 100 Independents” list by Restaurant Magazine, generating an impressive $27MM in sales volume, and named Best Steakhouse, Scenic Views, and Most Booked by OpenTable in 2024. Our exceptional, seasonally inspired menu tells a story with every bite, featuring premium steaks & chops, an exquisite raw bar, bold shareable options, and more. We pride ourselves on our show-stopping service, and we're always searching for talented professionals to take our hospitality to new heights. Competitive Benefits: Industry-leading compensation plus bonus program Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Paid vacation starting at 2 weeks per year Paid/Floating holidays for 5 major holidays 24 hours paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions What You'll Do: Culinary Leadership: Develop and execute an innovative and seasonal menu that aligns with Castaway's reputation for excellence, catering to both à la carte dining and large-scale events. High-Volume Expertise: Ensure seamless execution during peak service hours in a fast-paced, high-volume kitchen environment. Special Events Excellence: Oversee the design and preparation of menus for weddings, corporate events, and other special occasions, maintaining exceptional quality and attention to detail. Team Management: Recruit, train, and mentor a high-performing kitchen team, fostering a culture of collaboration, creativity, and efficiency. Operational Excellence: Manage all kitchen operations, ensuring the highest standards of food quality, safety, and cleanliness. Budget & Cost Control: Monitor food costs, labor budgets, and inventory to maximize profitability while maintaining premium standards. Guest Experience: Collaborate with the front-of-house and events teams to deliver memorable dining and banquet experiences that exceed guest expectations. What You'll Bring: Proven extensive experience as an Executive Chef or above in a high-volume, upscale restaurant or hospitality environment. Experience as a Chef managing BOH operations at a venue brining in a minimum of 10MM in F&B revenue is highly preferred. Extensive banquet and catering experience, with a demonstrated ability to design and execute menus for large-scale events. A culinary degree or equivalent professional experience. Expertise in menu development, food trends, and presentation techniques. Strong leadership, communication, and organizational skills. Financial acumen with the ability to manage budgets, control costs, and analyze performance metrics. Passion for sustainability, seasonal ingredients, and innovative culinary techniques. The ability to thrive under pressure and adapt to a dynamic, fast-paced environment. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

About the Company: Our client is a nationally recognized full-service experiential caterer and hospitality group. They seek every opportunity to integrate meaningful guest experiences, providing culinary excellence in an immersive and memorable atmosphere. Their approach has built a stellar reputation based on honesty and integrity, consistently refusing to compromise on quality. Their team-driven culture complements their award-winning services, from artisanal culinary to artistic presentation, thematic delivery, and multisensory experiences. Our client's core values are Dedication, Collaboration, Service Excellence, and Trustworthiness. About the Role: The ideal Executive Sous Chef will be an energetic and self-motivated leader with a strong background in fine dining catering. They will possess a balance of culinary expertise and managerial acumen, able to maintain high operational standards while fostering a positive and supportive team culture. Their leadership style will be rooted in mentorship, with a deep commitment to developing the next generation of culinary talent. This individual will have a strong passion for exceptional food, a dedication to client service, and a drive to contribute to the continued success and growth of our client. Responsibilities: Oversee daily production by working closely with the Executive Chef and Sous Chefs, while demonstrating and upholding our clients standards and policies Accurate and structured recipe breakdown and recipe adherence for multiple off-site events per week, regular quality control for consistent taste and excellence Conceptualize, develop, train, and execute diverse menus at off-site events for a wide range of client preferences and dietary restrictions Ensure minimal waste to ensure cost-effectiveness and profitable while maintaining exceptional quality and health code standards. Demonstrate exceptional communication and leadership traits, training and developing all BOH staff Qualifications: 4-7 years minimum leading high-performing teams in the same or similar function, a passion for culinary excellence in fast-paced off-site catering environments. Strong leadership and interpersonal skills with the ability to inspire, motivate, and develop teams Exceptional written, organizational, and time management skills, a keen attention to detail, natural understanding of recipe breakdowns for high-volume catering operations In-depth knowledge of menu and recipe creation, food cost control, purchasing, and inventory management Professional, enthusiastic, responsible, and dependable team player Pay range and compensation package: Generous salary and benefits package Location: Costa Mesa, CA

Iconic steakhouse is looking for a talented Executive Chef to lead their team. The seasonally shifting menu offers the highest quality proteins and product available throughout the year, in conjunction with classic core favorites and a fantastic charcuterie program. This chef will lead the creative process in menu building and costing in collaboration with leadership. Service is dinner only plus a popular private events business. With employee retention being highly valued, this individual should be a progressive leader cultivating a positive work environment for the team. Part of an independent hospitality group with strong benefits! Executive Chef Responsibilities: Ensure all food meets the highest standards of quality and consistency Collaborate with leadership creating elevated dishes highlighting seasonal ingredients Interact and build positive relationships with guests Treat employees and staff with care, dignity, fairness, respect, and recognition developing the culinary team to grow to their highest potential Manage and lead the team in all forecasting and cost controls to meet or exceed property's operating financial potentials and goals Maintain proper ordering and inventory Follow best practices for safety and sanitation in the kitchen Executive Chef Preferred Requirements: 3+ years' experience as an Executive Chef, Head Chef, or Chef de Cuisine in a busy concept Experience grilling a variety of proteins and their fabrication in respected restaurants Forward thinking with an eye on current food trends and seasonality Highly organized with the ability to work in fast paced high volume kitchen Expert knowledge and fully fluent in P&L, managing inventory, and cost controls Exceptional standards for cleanliness, health, and safety Flexible schedule, including nights, weekends, and holidays Compensation Package Includes: Base Salary in the $90-100k range Medical, Dental and Vision Benefits PTO plan 401k with matching

Join the iconic Santa Monica Proper Hotel, where historic charm meets contemporary luxury in the heart of Santa Monica. A seamless merger of historic retrofit and new construction, our 267-room boutique hotel showcases stunning interior design by international style icon Kelly Wearstler, tantalizing dining options by local culinary stars, and a show-stopping rooftop lounge and swimming pool. With 16,000 square feet of sophisticated meeting and event space, we create unforgettable experiences for our guests. Perched atop Santa Monica Proper, Calabra offers a breathtaking rooftop dining experience with panoramic ocean views and stunning sunsets. This Mediterranean-inspired indoor-outdoor oasis features a sophisticated beach club atmosphere, combining lush greenery, natural textures, and elegant poolside seating arrangements. Job Summary We are seeking a Chef De Cuisine to lead our culinary team at Calabra, where exceptional creativity, passion for fresh ingredients, and impeccable attention to detail are key to delivering an unforgettable dining experience. As Chef de Cuisine, you will be responsible for curating and executing a seasonally inspired Mediterranean menu that highlights the best of local, sustainable produce and seafood. Your leadership will drive the day-to-day operations of the kitchen, ensuring high standards of food quality, presentation, and service excellence. Essential Job Duties & Responsibilities Kitchen Operations & Management: Oversee and direct the daily operations of the restaurant's kitchen, ensuring that all food is prepared and presented according to the highest culinary standards Manage all kitchen staff, including line cooks, prep cooks, and sous chefs, ensuring that they follow the kitchen's established procedures, recipes, and safety protocols Maintain smooth kitchen operations during service, coordinating the kitchen team to ensure timely food preparation and delivery during peak dining hours Ensure that kitchen equipment is well-maintained and functioning optimally, coordinating repairs and maintenance as needed Ensure that all dishes are prepared according to recipes, with precise portion control and high-quality presentation Menu Development & Culinary Creativity: Collaborate with the Executive Chef to develop, plan, and execute seasonal menus, incorporating fresh ingredients and local flavors Ensure the creation of new, innovative menu items that align with the restaurant's culinary concept and guest expectations Regularly review the restaurant's menu to ensure consistency, balance, and appeal to guest preferences Work with the Executive Chef on pricing strategies, ensuring that food costs are managed effectively while maintaining menu quality Keep track of food trends and adjust the menu accordingly, providing guests with creative and memorable dining experiences Staff Management & Development: Lead, motivate, and manage kitchen staff, providing direction and supervision to ensure productivity and a high level of performance Train new staff and develop existing team members through ongoing coaching, feedback, and skill-building opportunities Conduct regular performance evaluations for kitchen staff, addressing any performance issues or areas for improvement Foster a positive, collaborative work environment, ensuring open communication between the kitchen team and other hotel departments Assist in managing kitchen labor costs by scheduling staff based on business needs, adjusting for peak and off-peak times Quality Control & Consistency Ensure that food leaving the kitchen consistently meets the restaurant's quality standards for taste, appearance, and portion size Continuously monitor food preparation methods, ensuring they meet established standards for quality, consistency, and presentation Address any issues related to food quality or preparation immediately, troubleshooting problems to maintain standards Conduct regular checks of all dishes before they are served to guests to guarantee consistency and quality Food Safety & Hygiene: Maintain the highest standards of cleanliness and hygiene in the kitchen, ensuring compliance with local health regulations and safety standards Ensure that all kitchen staff adhere to food safety protocols, including proper food handling, storage, and sanitation practices Perform regular inspections to ensure the kitchen, equipment, and food storage areas meet health and safety guidelines Lead by example in following food safety and sanitation procedures, including the management of food waste and preventing contamination Ensure that proper allergen controls and dietary restrictions are communicated and respected in food preparation Inventory & Cost Control: Oversee inventory management, ensuring the kitchen has the necessary supplies without overstocking or creating excess waste Work closely with the Executive Chef and purchasing team to manage food orders, track food usage, and adjust orders as needed to maintain cost controls Regularly audit inventory to ensure that stock levels are accurate and inventory loss is minimized Monitor food costs and adjust recipes, portion sizes, or menu offerings to maintain profitability while delivering exceptional guest experiences Assist in the preparation of food cost reports and budgets for the restaurant, identifying opportunities for cost savings without compromising quality Collaboration & Communication: Work closely with the front-of-house staff to ensure smooth service and clear communication regarding menu items, guest requests, and dietary restrictions Participate in regular meetings with hotel management, including marketing and sales teams, to align on restaurant promotions, events, and guest experience goals Coordinate with the banquet or event team to ensure that large events or group bookings are well-served, including special menus or dietary accommodations Ensure that the restaurant's culinary vision is aligned with the overall brand of the hotel and supports the hotel's broader goals Guest Experience & Satisfaction: Lead the team in delivering an exceptional culinary experience for guests, ensuring that food quality, service speed, and presentation are always of the highest standard Address guest feedback or concerns promptly, ensuring any issues related to food quality or preparation are handled professionally and efficiently Work with the front-of-house team to accommodate special dietary needs, preferences, or allergies to ensure guest satisfaction Continually evaluate guest feedback and adjust kitchen operations, menu items, and food offerings to improve the overall dining experience Education and/or Experience Culinary degree or equivalent experience in high-end culinary operations 5+ years of culinary experience, with at least 2-3 years in a leadership role within a hotel or fine dining restaurant Strong background in managing kitchen staff, developing menus, and overseeing high-volume culinary operations Experience in managing food costs, budgeting, and inventory control Proven track record of delivering exceptional food quality and guest satisfaction CA Manager's Food Handler's Card Required Skills/Specialized Knowledge Exceptional culinary skills with expertise in both traditional and modern cooking techniques Strong leadership abilities with the capacity to motivate and manage a diverse team. In-depth knowledge of kitchen operations, food safety standards, and local health regulations Excellent communication skills, with the ability to work collaboratively with kitchen and front-of-house teams Ability to work under pressure, multitask, and maintain composure during high-volume service periods Creativity in menu design, with a passion for culinary innovation and trends Strong problem-solving skills, with the ability to troubleshoot kitchen issues efficiently and effectively Proficiency in kitchen management software, POS systems, and Microsoft Office Suite Physical Demands Ability to work in a high-pressure, fast-paced kitchen environment, standing for long periods and working under tight deadlines Ability to lift, carry, and move heavy objects (up to 50 lbs) Flexibility to work evenings, weekends, and holidays as required by restaurant operations Ability to work in hot, noisy, and sometimes stressful conditions during peak service hours 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.

Want a little more balance in your life? We're looking for a Banquet Chef / Catering Chef for a landmark, luxury property in Los Angeles. Oversee the mostly daytime internal and external upscale events. Lead a team at a property with a strong commitment to seasonal, local, sustainable cuisine. Great quality of life, good benefits, growth opportunities. Key words: Catering Chef, Event Chef, Banquet Chef

We are currently developing our upcoming restaurant and need a sushi chef to help us with menu development. We will be renting out a kitchen for a couple days and need the chef during that time. Role Description We will need a chef who is very familiar with crispy rice, and is willing to experiment on making new kind of food. Qualifications Food Preparation and Cooking skills Hygiene knowledge Culinary Skills, particularly in seafood Experience working as a Sushi Chef Ability and understanding how to work in a fast-paced environment Excellent attention to detail Certification from a culinary school is beneficial

Compensation Range $18.00 - $23.00 / Hour HIRING IMMEDIATELY at North Italia in Irvine Line Cooks - solid pay with room to grow! *Seeking candidates with weekend availability* Open Interviews: Monday - Thursday between 2-4pm North Italia is offering: Flexible scheduling, consistent hours Health benefits including medical, dental and vision (after 25 hours/week average) Paid time off (after 25 hours/week average) Free shift meals 35% discount for your party when dining in as a guest Eligible for up to 50% next day pay (exclusions apply) A no cost GED and Associates Degree program Career growth opportunities Handmade With Love From Scratch Daily Whether you're looking for a change or starting a career from scratch, North is the perfect place for you. From our Prosciutto pizza to the house specialty Bolognese, we take great pride in serving exceptional handmade Italian dishes. We're also committed to supporting our employees with advancement opportunities, perks, and a positive environment. North is more than an Italian restaurant-it's a family of servers, hosts, managers, and chefs dedicated to crafting the perfect Italian meal for our guests. If that sounds like you, there's a place for you here. Responsibilities Here's what you'll do: Prepare our authentic Italian dishes from scratch following the recipe to produce consistent results Know and comply with standard cooking methods, quality standards, and kitchen practices Cook a variety of meats, seafood, poultry, vegeles, and other food items using broilers, ovens, grills, fryers, and a variety of other kitchen equipment Portion all the products, follow the recipes, and always ensure the plate presentation looks beautiful Keep it clean! Follow the sanitation standards, make sure your work station stays clean and organized, and follow all of the food handling standards Qualifications: You need to be: Comfortable in a fast-paced environment. A minimum of 2 years of experience is preferred. You should have good English communication skills, comfortable standing for long periods of time, and able to lift up to 50 pounds. About the Company Why us? Become a valuable member of our team and you will discover more than just a culinary gem. We have a successful and professional work environment with opportunities for growth. Our competitive wages combined with a 35% discount at all North Italia locations make this a team you simply must be a part of. We are an equal opportunity employer. We are committed to creating an inclusive and welcoming workplace for all. We welcome applicants from a wide variety of identities, ideas, perspectives, backgrounds and experiences to apply. We offer reasonable accommodations to job applicants with disabilities.

Our client, a prominent leader in the food manufacturing sector, is seeking an experienced R&D Chef to join their team. This role involves developing and refining food and beverage products, enhancing existing recipes, and supporting the scaling of production processes. The ideal candidate will have a solid culinary background, experience in food manufacturing, and a strong understanding of flavor development and recipe creation. This Role Offers: Competitive base salary and great benefits package - medical, dental, 401(k), and more! Tuition Reimbursement to help you grow professionally. Generous PTO package along with paid holidays to relax and recharge. Collaborative and positive company culture that values teamwork, creativity, and employee growth and well-being. Focus: Develop, test, and refine recipes, starting with basic bases and adjusting for desired flavor, texture, and presentation. Experiment with different flavor profiles and ingredients to create new products or improve existing ones. Work closely with production, quality assurance, and supply chain teams to ensure recipes are scalable and meet quality standards. Contribute to the optimization of manufacturing processes for efficiency and cost-effectiveness. Ensure all new products adhere to food safety, health, and regulatory standards (e.g., FDA, HACCP). Conduct sensory evaluations and tasting panels to refine recipes and meet customer expectations. Scale recipes from the kitchen environment to large-scale production, maintaining quality and consistency. Travel as needed for product development, testing, and cross-functional collaboration. Skill Set: 2-3 years of experience in a culinary field or kitchen environment, with a focus on recipe development and flavor profiling. At least 1-2 years of experience in food manufacturing or product development, with an understanding of scaling recipes for production. Strong knowledge of culinary techniques, ingredient functionality, and food science principles. Ability to adjust recipes on the fly to optimize flavor, texture, and overall quality. Familiarity with food safety standards (e.g., FDA, HACCP). Excellent collaboration, communication, and interpersonal skills to work across departments. Ability to thrive in a fast-paced, dynamic environment while maintaining high-quality standards. Willingness to travel as needed for product development and testing. Culinary degree or equivalent experience is preferred but not required. About Blue Signal: Blue Signal is an award-winning, executive search firm specializing in various specialties. Our recruiters have a proven track record of placing top-tier talent across industry verticals, with deep expertise in numerous professional services. Learn more at bit.ly/46Gs4yS

Hourly Wage ISS offers a competitive compensation package including Benefits, Paid Time Off, and a starting hourly salary based on experience. Key Purpose Produce food for catering that is visually appealing, tastes great and adheres to Guckenheimer standards. Prepare, deliver, attractively arrange buffet and other catering equipment needed for setup. Success Criteria ● Passion for customer service ● Positive attitude ● Dependable ● Ability to communicate effectively Ideal Candidate Experience ● Must be able to correctly and safely use standard kitchen equipment. Chefs' knives, Convection ovens, meat and cheese slicing machines, steamers, mandolins, grills, and broilers. ● Knowledge of raw materials, production processes, quality control, costs, and other techniques for food preparation. ● Must have knowledge of standard catering presentation techniques. ● Job requires skills to organize scheduled work to insure on time deliveries. ● Valid driver's license and driving experience ● Possess ServSafe certification or City/State Food Handlers Card Key Accountabilities ● Prepare hot and cold foods per customer orders as required. ● Season and prepare food according to recipes and experience. ● Use ingredients according to recipes, using various kitchen utensils and equipment. ● Portion, arrange, and garnish food, and serve food to patrons. ● Substitute for or assist other pantry employees during emergencies or rush periods. ● Wash, peel, cut, and produce meats and vegetables to utilize for cold food production. ● Present food attractively on platters. ● Deliver completed catering orders in a timely manner. ● Follow all safety rules and actively prevent accidents. ● Commitment to the service values and ethics of the client company. ● Comply with all ServSafe and HACCP programs and principles. Physical Demands & Work Environment ● Work up to 8 hours a day on your feet, excluding breaks. ● Must be able to lift a minimum of 25lbs. ● Come to work properly dressed according to the dress code. ● Employee must be able to work under pressure and time deadlines during peak periods. ● Job requires delivery of hot and cold food to on campus sites using carts and vans. As a global organization, ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and to positively influence the market wherever we operate. ISS, a leading workplace experience and facility management company, provides placemaking solutions that contribute to better business performance and makes life easier, more productive and enjoyable - delivered to high standards by people who care. ISS believes that people make places and places make people. From strategy through to operations, ISS partners with over 60,000 customers in 30+ countries to deliver places that work, think and give and is served by 471,056 employees who connect people and places every single day. In 2019, ISS earned DKK 78 billion in revenue. It is headquartered in Copenhagen, Denmark.

Executive Chef - Èlephante (Santa Monica, CA) Salary: $120,000 - $130,000 + Bonus and Benefits About Us Èlephante is a high-energy, upscale dining destination in Santa Monica, offering a vibrant, coastal Italian experience. We pride ourselves on delivering exceptional cuisine, a high-volume service, and a commitment to fresh, scratch-made dishes. We are seeking a highly skilled Executive Chef to lead our back-of-house team and uphold the highest standards of quality, efficiency, and hospitality. The Role As Executive Chef, you will oversee all culinary operations, ensuring consistency, quality, and financial success in a very high-volume ($20M+ annual revenue) environment. You must have expertise in 100% scratch cooking, fresh pasta, and wood-fired pizza ovens, along with strong leadership skills to build and develop a high-performing team. Key Responsibilities Lead, train, and mentor the back-of-house team, fostering a culture of excellence. Oversee kitchen operations, ensuring recipe accuracy, food quality, and safety. Manage hiring, training, scheduling, and performance reviews for BOH staff. Maintain cost control, inventory management, and P&L standards in collaboration with the General Manager. Ensure full compliance with health and safety regulations. Work hands-on in the kitchen, expediting service, and maintaining consistency. Oversee catering, take-out, delivery, and private event execution. Ensure all kitchen equipment and mechanical systems are well-maintained. Lead daily pre-shift meetings and staff training sessions. Maintain a professional and positive work environment while setting clear expectations. What We're Looking For Experience: Minimum 8 years as an Executive Chef or Chef de Cuisine in a high-volume, upscale setting. High-Volume Expertise: Proven success in a $20M+ annual revenue kitchen. Italian Cuisine Mastery: Strong experience in fresh pasta, wood-fired pizza, and scratch-made dishes. Leadership Skills: Ability to build, mentor, and manage a top-tier culinary team. Financial Acumen: Knowledge of P&L statements, labor models, and cost controls. Organization & Attention to Detail: Ability to thrive in a fast-paced, ever-changing environment. Tech-Savvy: Proficiency in kitchen management systems, POS, and Microsoft Office. Physical Stamina: Must be able to stand for extended periods and lift up to 50 lbs. Flexible Schedule: Availability to work days, nights, weekends, and holidays. Why Join Èlephante? Competitive salary with performance-based bonuses. Work in a dynamic, high-energy, upscale kitchen. Opportunity to innovate and shape the culinary direction of a top restaurant. Supportive leadership and career growth opportunities. Comprehensive benefits package. Salary Description $120,000 - $130,000 + Bonus and Benefits

Salary: $110,000 - $120,000 Different perspectives make us better. We're committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self. About Levy The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job Summary As a Chef de Cuisine with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. You will maintain recipes to meet core standards, ensure that all safety and sanitation standards are met, ensure show quality food and presentations are occurring in all areas, while continually gaining culinary expertise and food knowledge. The ideal candidate will be a creative problem-solver who brings passion, enthusiasm and fresh ideas with the ability to work independently and have the capacity to manage up and down. Detailed Responsibilities * Executes menus in accordance to brand standards * Maintains recipes to meet core standards * Ensures that team members consistently deliver heartfelt hospitality to every guest, every time * Ensures team members have the tools necessary to complete their jobs * Ensures show quality standards are maintained at all times * Regularly obtains feedback from clients and guests to improve operations * Supports and communicates Levy initiatives * Responds and assist in any departmental guest service issues * Holds team accountable to steps of service to deliver great guest service * Executes preventive maintenance schedule as set forth by Director of Operations * Conducts daily walkthroughs in culinary areas for each event * Continually gains culinary expertise * Practices proper product control and handling of all inventory and equipment * Achieves daily sales and assigned cost goals * Ensures that all security, safety, and sanitation standards are achieved * Employs good safety and sanitation practices * Forecasts and adequately schedules team members to meet operational needs and desired targets * Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels * Ensures team members adhere to Levy guidelines as stated in the team member training manual and employee handbook * Displays a positive attitude towards team members * Interviews, hires, trains, and develops team members according to Levy guidelines * Conducts regularly scheduled meetings to ensure lines of communication are open between management and team members * Promotes a cooperative work climate, maximizing productivity and morale * Uses all performance management tools to provide guidance and feedback to team members * Assists fellow team members when necessary * Mentors Sous Chefs to improve their skills and leadership abilities * Other duties and responsibilities, as needed Job Requirements * A culinary degree is preferred * Ability to taste and evaluate food and beverage products * Able to communicate effectively with the management team, guests, and team members * Team builder and ability to successfully manage and develop a team * Must be experienced with Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet Curious about Life at Levy? Check it out: Levy Culture Levy is a member of Compass Group USA. Compass Group/Levy is an equal opportunity employer. At Compass/Levy, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. At Levy, team = family. And we'll always take care of family, learn more about Levy benefits offered. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Plan Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Levy maintains a drug-free workplace. Req ID: 1347784 Levy Sector [[Cust_clntAcName]] BRITTANY R VETVICK [[req_classification]]

Summary/Objective The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. Qualifications: 1. Must speak Fluent English. 2. Must have a valid Driver's License and a mode of transportation. 3. Must be 21 years of age or older. 4. Must have at least 1 (one) year of experience in the Food and Beverage or Hospitality industry. 5. Must have a High School Diploma. 6. Must be available to work at least 20 hours a week. 7. Cannot have a Felony or Misdemeanor on record. 8. Must have two valid forms of identification that qualifies employee to work in the United States. 9. Must be able to lift 50 pounds. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance. 2. Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. 3. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. 4. Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas. 5. Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations. 6. Perform other related duties incidental to the work described herein. Competencies 1. Strategic Thinking. 2. Business Acumen. 3. Thoroughness. 4. Leadership. 5. Communication Proficiency. 6. Presentation Skill Supervisory Responsibility This position manages all employees of the department and is responsible for the performance management and hiring of the employees within that department Work Environment The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. Physical Demands The employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. Position Type/Expected Hours of Work This position regularly requires long hours and weekend work. Travel Local travel expected for this position. Required Education and Experience [Indicate education based on requirements that are job-related and consistent with business necessity. Examples are given below.] 1. Bachelor's degree with major concentration in food preparation, management, nutrition or related field. 2. Four years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience. Preferred Education and Experience

The Executive Chef will oversee food preparation and presentation across all hotel dining outlets, ensuring that all standards are consistently met in accordance with leadership's guidelines. Responsibilities Supervise food preparation staff: hiring, terminations, disciplinary actions, performance evaluations and development. Schedule all employees under his/her supervision, maintaining adequate staffing levels while adhering to labor standards guidelines. Supervise all cooking operations, including methods, portioning, and garnishing. Ensure attractive presentation of all food and dishes. Plan meals and develops menus. Assist the GM, AGM or Director of F&B and sales staff with banquets, parties, and other special events. Requisition food and equipment, giving specifications, quantities and quality descriptions. Monitor budget and assists GM, AGM or Director of F&B in developing annual operating budget. Assist in maximizing revenues and profits. Education and Experience Graduation with certification from a culinary institution required. Minimum 2 years' experience as Sous Chef. 2 years kitchen supervisory experience with 3 years kitchen operations experience including at least 1 year in a lead cook position, and 1 year in a steward position; OR, an equivalent combination of education and experience. Licenses/Certifications Food Safety Certification

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

The role… At Soho House an Executive Chef is responsible for planning, organizing and leading the Kitchen Department according to company, local and regional policies as well as standards. The Executive Chef is involved in all facets of the business but is extremely operational and not adverse to being on the line and managing expo and ticket times. In this role, the Executive Chef encompasses strong business acumen works well under pressure and in demanding fast-paced environments. In addition to managing large teams, seasonal menus and events. Responsible for preparing and maintaining the kitchen budget in conjunction with the General Manager and Head Chef, North America as well as assuring the highest standards for health, sanitation and safety standards necessary in food handling and overall cleanliness. A successful Executive Chef leads a successful team and owns the overall kitchen budget as well as implements innovative systems to increase revenue streams. Key measurables for this can be determined by analyzing labor, food cost, quality of product, consistency and recipe management / development. Main Duties… * Influential leader and operational Chef with proven experience that delivers effective and efficient Culinary Programs, team management and profit-driving dining experience(s) * Oversee Back of House (BOH) operation (Pastry, Production, Pizza, Pasta and Specialty Cooks) team including but not limited to recruitment, on-boarding, training, payroll and disciplinary procedures. As well as staff performance, conducting appraisals and strategize with leadership to assess staff performance and development while maintaining professional relationships * Adhere to health and safety policy (I.e. IIPP, worker's comp procedures, and allergy procedures) is always followed as well as implement, monitor and enforce compliance with all Company policies, procedures, and standards and local, state, and federal law as applicable * Delegate tasks to team and complete daily check lists that support anticipated business levels, production, a-la-carte orders, special request, events, dietary restrictions and ensure team follows proper allergy procedure * Responsible for educating and training staff on safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation * Create, implement and enforce process to run an effective and efficient kitchen while maintaining the highest-level of standards, food quality, COGS and minimized margins to increase profits without sacrificing taste or member / guest experience * Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety * Ensure teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations * Collaborate with Marketing/Events department on menu creation, food preparation, food costs, quality food service and product are delivered. * Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards Required Skills/Qualifications: * Minimum of 7+ years' experience working in a similar volume-based business * Culinary trained and professional who is passionate and curious to develop and grow as a Chef * Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue * Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual contributor and leader * Must encompass Food Serve Safe certification and have experienced with local sanitation regulations * Well-versed and timely email etiquette as well as written and verbal communication * Experienced in training, leading and executive production and a-la-carte dining experiences * High school diploma or equivalent trade school certification Physical Requirements * Must be able to seize, grasp, turn and hold objects with hands. * Must be able to make periodical fast paced movements are required to go from one part of the property to others. * Must be able to move, pull, push, carry or lift at least 30 pounds. * Must be able to occasionally kneel, bend, crouch and climb is required. * Must be able to perform physical activities such as lifting, cleaning, and stooping. * Must be able to stand, walk, lift, and bend for long periods of time. Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. * Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match * Paid Time Off: Full- Time Employees have sick day's + vacation days * Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically * Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability * Learning & Development: An extensive range of internally and externally run courses are available for all employees. * Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all. * Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to. * Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.

The role… At Soho House an Executive Chef is responsible for planning, organizing and leading the Kitchen Department according to company, local and regional policies as well as standards. The Executive Chef is involved in all facets of the business but is extremely operational and not adverse to being on the line and managing expo and ticket times. In this role, the Executive Chef encompasses strong business acumen works well under pressure and in demanding fast-paced environments. In addition to managing large teams, seasonal menus and events. Responsible for preparing and maintaining the kitchen budget in conjunction with the General Manager and Head Chef, North America as well as assuring the highest standards for health, sanitation and safety standards necessary in food handling and overall cleanliness. A successful Executive Chef leads a successful team and owns the overall kitchen budget as well as implements innovative systems to increase revenue streams. Key measurables for this can be determined by analyzing labor, food cost, quality of product, consistency and recipe management / development. Main Duties… Influential leader and operational Chef with proven experience that delivers effective and efficient Culinary Programs, team management and profit-driving dining experience(s) Oversee Back of House (BOH) operation (Pastry, Production, Pizza, Pasta and Specialty Cooks) team including but not limited to recruitment, on-boarding, training, payroll and disciplinary procedures. As well as staff performance, conducting appraisals and strategize with leadership to assess staff performance and development while maintaining professional relationships Adhere to health and safety policy (I.e. IIPP, worker's comp procedures, and allergy procedures) is always followed as well as implement, monitor and enforce compliance with all Company policies, procedures, and standards and local, state, and federal law as applicable Delegate tasks to team and complete daily check lists that support anticipated business levels, production, a-la-carte orders, special request, events, dietary restrictions and ensure team follows proper allergy procedure Responsible for educating and training staff on safe work habits and proper process as well as procedure if encountered with a dangerous or unsafe situation Create, implement and enforce process to run an effective and efficient kitchen while maintaining the highest-level of standards, food quality, COGS and minimized margins to increase profits without sacrificing taste or member / guest experience Purchase and produce top-quality food to create seasonal menus, maintain recipes, pictures and specifications are followed as well as update signage and displays for dates, food displays for quality, cleanliness and food safety Ensure teamwork and synergy exists between the front and back of house staff through proper communication and delegate tasks and staff tasks to ensure smooth service and kitchen operations Collaborate with Marketing/Events department on menu creation, food preparation, food costs, quality food service and product are delivered. Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and local standards Required Skills/Qualifications: Minimum of 7+ years' experience working in a similar volume-based business Culinary trained and professional who is passionate and curious to develop and grow as a Chef Experienced managing P&L's, labor, purchasing, vendors and quality control while providing results in revenue Must possess consistent and stable work experience & encompass the desire to operationally support the business as an individual contributor and leader Must encompass Food Serve Safe certification and have experienced with local sanitation regulations Well-versed and timely email etiquette as well as written and verbal communication Experienced in training, leading and executive production and a-la-carte dining experiences High school diploma or equivalent trade school certification Physical Requirements Must be able to seize, grasp, turn and hold objects with hands. Must be able to make periodical fast paced movements are required to go from one part of the property to others. Must be able to move, pull, push, carry or lift at least 30 pounds. Must be able to occasionally kneel, bend, crouch and climb is required. Must be able to perform physical activities such as lifting, cleaning, and stooping. Must be able to stand, walk, lift, and bend for long periods of time. Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match Paid Time Off: Full- Time Employees have sick day's + vacation days Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability Learning & Development: An extensive range of internally and externally run courses are available for all employees. Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all. Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to. Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.

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

Executive Chef for Full Scratch Kitchen Needed Pay Range:$70,000- $75,000 Our Chefs are the creative force of our growth, the heart of our strength, and the key to our success. We are not looking for good, because we thrive on greatness. Our singular driving goal is to provide the best and freshest cuisine possible. We are known for setting the industry standard with our focus on seasonal menus, state-of-the-art kitchens, and high-quality local ingredients. Our teams craft exceptional cuisine in Chefs Playgrounds with access to the most contemporary tools and technology available to the culinary world. The only thing missing is YOU! Who we are looking for: Innovators who don t follow the standard, they set it Ambitious and driven executive chefs that want to grow and evolve in a rapidly expanding Chefs that want to be rewarded for the results of their hard work Chefs that are food-focused, trend-driven, and customer savvy Results-oriented performers who drive and thrive on their own merits Forward-focused culinarians who thrive in collaborative environments Chefs who don t shy away from next-generation technology but leverage it for solutions Leaders who create flexible, contemporary work environments Driven, competitive, and focused individuals who are passionate about hospitality and creating exceptional food experiences What we offer: Medical, Dental, and Vision benefits Vacation, Personal Day, Sick Pay, Holidays Complimentary Meals Bonus Opportunities Company Paid Life Insurance Team Member Discount Program (LifeMart) 401(k) Savings Plan with Company Match Recognition Programs Student Loan Refinancing Tuition Reimbursement Pet Insurance Employee Assistance Program Emergency Financial Assistance What we request: The ability to learn, grow and evolve Experience leading a Full Scratch Kitchen as an Executive Chef, Kitchen Manager, or Executive Sous Chef Experience crafting seasonally curated and guest-focused menus The ability to manage fixed food, labor, and product costs Ability to lead a kitchen to execute flawless dishes in a timely manner Ability to develop relationships with staff, guests, and residents Passionate about service to others and creating exceptional food experiences Must pass a Criminal Background check and Health Screening tests, including physical and TB Tests For the health and safety of our team members and residents, Oakmont Management Group may require team members to vaccinate, participate in daily screening, surveillance testing, and to wear face coverings and other personal protective equipment (PPE) to prevent the spread of the COVID-19 or other communicable diseases, per regulatory guidelines. Oakmont Management Group, based in Irvine, California, is a recognized leader in the senior living industry that manages a portfolio of communities under the Oakmont Senior Living and Ivy Living brands. OMG serves thousands of seniors across communities in California, Nevada, and Hawaii. At OMG, we strive to create an atmosphere of family and community among team members, residents, and resident family members. We know that caring and meaningful relationships are the foundation of a rewarding life, and our team is hand-selected for their skills, previous experience, and passion for working with the elderly. Our practice is to incorporate joy and laughter alongside our expectations of excellence. Walk into our communities and feel our pride of ownership and commitment to service. Oakmont Management Group is an Equal Opportunity Employer.

Cay Restaurant in Westminster, CA is looking for one executive chef to join our 22 person strong team. We are located on 9550 Bolsa Avenue Ste 115 A. Our ideal candidate is attentive, motivated, and reliable. Benefits We offer many great benefits, including free early access to your pay through Homebase. Responsibilities Train and develop chefs to company standards Create new dishes and menus in accordance with business needs Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Qualifications Experience working as a sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to hearing from you.