Chef Jobs in Calabasas, CA

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

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

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen 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 preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. The salary range for this position is $117,000 to $157,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law.

About us: Regent Santa Monica Beach, part of IHG Hotels & Resorts' luxury and lifestyle portfolio, presents a new era of indulgence offering 167 opulent guest rooms and suites. Introduced at a generous 720 square feet, rooms feature spa-like and luxurious bathrooms complete with a soaking tub, walk-in rain shower, double vanity and Perricone MD products, alongside thoughtful mementos through distinct Regent hallmarks. Poised along a coveted coastline overlooking the Pacific Ocean, the resort celebrates the allure of unexpected harmony through contrasts, delivering inspired stays with a seamless blend of timeless elegance and modern luxury. Regent Santa Monica Beach is home to four dining destinations, each offering unique epicurean discoveries. Orla and Orla Bar by James Beard Award-winning chef Michael Mina brings the peerless charm and boundless flavor of the Mediterranean to Southern California, while the poolside Azure Bar presents elevated poolside dining and creative cocktails. Sweet July Café debuts in collaboration with Ayesha Curry with exclusive menu items and a curated selection of beloved coffee and tea beverages. The beachfront oasis also boasts a 10,000 square feet Guerlain Wellness spa, outdoor pool (Azure Pool), The Regent Boutique, and state-of-the-art Fitness Center. The opening of Regent Santa Monica Beach marks a historic return of the brand to Los Angeles and represents the Americas flagship. For more information visit RegentSantaMonicaBeach.com. Job Summary: As the Restaurant Executive Chef, you will lead daily culinary operations with a focus on excellence, efficiency, and hospitality. Your leadership will be grounded in professionalism, respect, teamwork, and a deep commitment to delivering an exceptional dining experience. This role demands a balance of culinary expertise, operational oversight, and people-focused leadership-fostering a positive and productive kitchen culture rooted in patience, compassion, and continuous improvement. You will be responsible for mentoring and developing kitchen staff, ensuring high standards of food quality and presentation, and achieving key financial targets. Additionally, you will ensure full compliance with all local, state, and federal health and safety regulations, maintaining the highest levels of cleanliness and food safety. A little bit about your day: Reporting to the Resort's Executive Chef, every day is different, but you'll mostly be: Ensuring that all guests feel welcome and are given responsive, professional, gracious service at all times Understanding the philosophy of management and owner. Displaying consistent attention to detail and following through on all restaurant policies. Representing the restaurant professionally through effective communication, cooperation, and relationships with all business partners. Collaborating with team to create a culture and restaurant work environment based upon respect; fostering opportunities for the team to learn, grow and develop their abilities. Leading the Management team, ensuring that service standards are on par with all outside accreditation sources: including but not limited to Zagat, Gayot, Relais & Chateaux, Mobil 5 star, AAA Five Diamond, San Francisco Chronicle 4 star, Wine Spectator, and Michelin 2 star establishment and in keeping with the service foundation and philosophy established at the Regent Santa Monica Beach Understanding completely all programs, procedures, standards, specifications, guidelines and training programs. Offering positive solutions to problems or issues and be a voice that is part of the decision making team. Overseeing and coordinating the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. Ensuring that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. Fully understanding and complying with all federal, state, county, and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests. Scheduling labor as required by business activity while ensuring that all positions are staffed when needed while maintaining labor cost objectives. What we need from you: Must be able to communicate and understand the predominant language(s) of the restaurant's trading area. Must be impeccably groomed, maintain good hygiene, and good posture, and have required uniform and tools. Strong organizational, time management, and interpersonal skills, with the ability to handle multiple priorities effectively. Exceptional communication and leadership skills, with the ability to inspire and motivate a diverse team. Proactive problem-solving skills and the ability to make sound decisions quickly. Proficient in hotel management software and Microsoft Office Suite is a plus. Ability move throughout the property as required. Ability to stand, stoop, and bend repetitively. Ability to carry, lift, push, pull items weighing up to 35 pounds. Perform other duties as assigned. Flexibility to work evenings, weekends, and holidays as required. What you can expect from us: The annual pay range for this role is $110,000.00 to $134,000.00. This range is only applicable for jobs to be performed at Regent Santa Monica Beach. This is the lowest to highest pay scale we in good faith believe we would pay for this role at the time of this posting. This position is eligible to participate in the Company's Bonus Plan. We may ultimately pay more or less than the posted range, and the range may be modified in the future. A colleague's pay position within the pay range will be based on several factors including, but limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs. Note: No amount of pay is considered to be wages or compensation until such amount is earned, vested, and determinable. The amount and availability of any bonus, commission, or any other form of compensation that are allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company's sole discretion, consistent with the law. Join us and you'll become part of the global IHG family - and like all families, all our individual team members share some winning characteristics. As a team, we work better together - we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care, that you notice the little things that make a difference to guests as well as always looking for ways to improve. In return, we'll give you a competitive financial and benefits package which may include healthcare support, dental, vision, disability and life insurance support, and a matching 401k plan. Hotel discounts worldwide are available as well as access to a wide variety of discount programs and the chance to work with a great team of people. Most importantly, we'll give you the room to be yourself. IHG is an equal opportunity employer: Minorities / Females / Veterans / Disabled.

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]]

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

The Executive Chef is responsible for managing the back of the house operations of the restaurant 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 TAPS 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 Executive Chef must share TAPS 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: $78-80K 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.

ASM Global, the leader in privately managed public assembly facilities has an excellent and immediate opening for a Executive Sous Chef at the Long Beach Convention Center. The Sous Chef is responsible for supervising and coordinating all activities of hot kitchen including scheduling of employees. ESSENTIAL DUTIES AND RESPONSIBILITIES Work with Executive chef on special menus. Conduct on-site menu tasting Estimates food consumption, oversee all purchasing and supplies needed for the operation of the kitchen. Insure that F.I.F.O. is incorporated into all facets of the operation. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Familiarizes newly hired Cooks with practices of kitchen and oversee training Establishes and enforces nutrition and sanitation standards for food and beverage. SUPERVISORY RESPONSIBILITIES Is responsible for the overall direction, coordination of daily operations in the Kitchen Department 1-50 employees. Participates in all COD Lines and oversees contracted banquets. In force the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and discipline employees; addressing complaints and resolving problems. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND EXPERIENCE One-year certificate from college or technical school and four years related experience and/or training; or equivalent combination of education and experience. SKILLS AND ABILITIES Excellent organizational and planning skills Strong customer service orientation Excellent communication and interpersonal skills COMPUTER SKILLS To perform this job successfully, an individual should have knowledge of Spreadsheet software and Word Processing software. OTHER QUALIFICATIONS This position will work with limited supervision and will require the ability to interact with all levels of staff including management. Requires ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours. Current certification in food handling and safety sanitation (Serv-Safe or similar) is required. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand and walk. The employee must regularly lift and/or move up to 25 pounds. TO APPLY: ASM Global, the leader in privately managed public assembly facilities has an excellent and immediate opening for a Sous Chef at the Long Beach Convention Center. The Sous Chef is responsible for supervising and coordinating all activities of hot kitchen including scheduling of employees. SMG is an Equal Opportunity employer, and encourages woman, minorities, individuals with disabilities, and protected veterans to apply. VEVRRA Federal Contractor.

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

Founded in 1955 Dignity Health - Northridge Hospital Medical Center is a 394-bed acute care nonprofit community hospital located in Northridge California. The hospital offers a full complement of award winning services including the Leavey Cancer Center a cardiovascular center stroke center the Center for Assault Treatment Services a pediatric medical center and the only pediatric trauma center in the San Fernando Valley. As a leading provider of compassionate high-quality and affordable patient-centered care we share a rich legacy with Dignity Health one of the nation's five largest health care systems. We are part of a 21-state network of nearly 9000 physicians 62000 employees and more than 400 care centers. Visit here dignityhealth.org/northridgehospital for more information. One Community. One Mission. One California Responsibilities As an Emergency Room Nurse at Northridge Hospital Medical Center, part of CommonSpirit Health, you'll provide critical care and support to those facing health emergencies. Join our Level II Trauma Center team, serving both adults and children, and be a part of the only Pediatric Trauma Center in the San Fernando Valley. Every day is different, offering a dynamic and rewarding career where you can truly make a difference. As part of CommonSpirit Health, we offer a supportive and values-driven work environment where you can grow both personally and professionally. We're offering a 10% sign-on bonus to qualified candidates who join our team. Learn more and apply today! * Triage & Treat: Rapidly assess patients using emergency protocols to determine the appropriate course of action (intake discharge or admission). * Stabilize & Adapt: Deliver critical stabilizing care to patients of all ages adjusting treatment plans based on changing conditions and collaborating with the ER team. * Coordinate & Evaluate: Apply your clinical expertise to coordinate patient care regularly planning and evaluating the effectiveness of treatment. * Collaborate & Communicate: Build strong professional relationships with staff physicians patients and families ensuring open communication and patient confidentiality. * Advocate & Educate: Provide culturally sensitive care respecting individual beliefs and customs and educate patients and families on their care plan. * Lead & Mentor: Provide guidance and leadership to the interdisciplinary team supervising nursing interventions and acting as a resource for new staff and students. * Document & Improve: Accurately document patient care and participate in initiatives to improve patient outcomes and the overall patient experience. * Adhere & Comply: Follow all established hospital and departmental policies procedures and standards ensuring a safe and compliant environment. * Administer & Monitor: Administer medications as directed carefully assessing and documenting patient responses and initiating appropriate interventions. * Round & Respond: Conduct hourly rounds to address patient needs focusing on pain management skin integrity and elimination. Qualifications * Minimum one (1) year current acute care registered nursing experience in specialty area required. * Current certification in specialty area preferred. * Experience with open heart and balloon pump preferred. * CCRN TNCC certification preferred. * Experience with EHR (Cerner MediTech etc?) preferred. * Registered Nurse with current California License required. * Current AHA BLS card required. * ACLS EKG competency required. * LA City Fire Care required within 90 days of hire. This position is represented by SEIU L121RN and is covered by the terms and conditions of the applicable collective bargaining agreement.

Job Brief: We are seeking a talented and experienced Executive Sous Chef to join our culinary team. The Executive Sous Chef will play a crucial role in assisting the Head Chef in managing all aspects of the kitchen, ensuring the highest quality food is consistently delivered to our guests. If you are a passionate and creative culinary professional with exceptional leadership skills, we want to hear from you. Responsibilities: Assist the Head Chef in overseeing daily kitchen operations, including food preparation, cooking, and plating. Ensure that all food items are prepared according to standard recipes, portion sizes, and presentation guidelines. Maintain the highest standards of food quality, taste, and appearance. Collaborate with the Head Chef in menu planning, recipe development, and cost control. Train, mentor, and supervise kitchen staff, ensuring they adhere to all safety and sanitation procedures. Manage inventory, order supplies, and monitor food costs to meet budgetary goals. Assist in the recruitment and onboarding of new kitchen personnel. Maintain a clean and organized kitchen environment, adhering to health and safety regulations. Support special events and catering activities as needed. Exhibit leadership qualities by leading by example and fostering a positive and productive kitchen culture. Stay updated on culinary trends and innovations, bringing fresh ideas to the menu. Skills Required: Proven experience as a Sous Chef or Executive Sous Chef in a high-volume restaurant or culinary establishment. Culinary degree or relevant certification preferred. Strong culinary and creative skills with a passion for food and an eye for detail. Excellent leadership, communication, and interpersonal skills. Ability to work in a fast-paced, high-pressure environment. Knowledge of food safety and sanitation regulations. Proficient in menu planning, cost control, and inventory management. Flexible schedule, including evenings, weekends, and holidays as needed.

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.

A Boutique Talent Agency For The Food And Beverage Service Industry, Hotels, Resorts, Country Clubs, Restaurants and Corporate Hospitality Groups. Need Front Of House And Back Of House Staffing? Let Us Take It Off Your Plate.™ Job Description I'm looking for an experienced Exec Sous Chef who has the proven ability to be a strong team leader, understands the financial elements of the business & is a true team player. Ideal candaites must have grand openings experience & have an extensive high-volume restaurant background. Have what it takes? Let's find out. Qualifications · Must have a strong passion for culinary excellence & must take pride in working with quality ingredients. · Must have an in-depth knowledge of Italian cuisine, scartch cooking & fine-dining/gourmet cuisine. · Must be energetic, entrepreneurial, but have the ability to stick to corporate procedures. · Must have full service & high-volume restaurant experience. · Must be self-motivated & exhibit an aptitude for leading, coaching & driving excellence. · Responsible for coaching & motivating kitchen staff to develop their skills in delegation & goal setting of more complex tasks. · Must be extremely knowledgeable of overall & specific product costs. · Assume ultimate responsibility for kitchen maintenance, inventory & ordering of small wares, food & equipment. · Maintain systems & organization for specials & core menu recipe documentation, costing of individual menu items, vendor statements & accuracy of our accounts & invoice logs. Additional Information Benefits: • Competitive compensation • Benefits • Paid time off • Dining discount • Generous bonus potential • Discount on Apple products • Education programs. • Company socials & rewards • Bonus program • Phone coverage • Professional career development & growth opportunities

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.

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.