Chef Jobs in Clovis, CA

Salary: $105000 Other Forms of Compensation: We are offering $5000 in a new hire funds package With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Centrally located in California and nestled between awe-inspiring national parks, we are at the heart of the state's farm-to-table food scene. Inspired by the cultural diversity of our residents and the abundance of local agriculture, we are dedicated to providing exceptional seasonal dining experiences. Our goal is to showcase the region's finest offerings through healthy, scratch-made dishes prepared with fresh, locally sourced ingredients. Our diverse dining venues including a bistro, coffee shop, market, five traditional dining rooms and a fine dining venue feature a balanced mix of gourmet cuisine and classic comfort foods allowing for creativity and exciting ways to nourish the residents. Job Summary: An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and, the safe handling of food by following safety & sanitation protocols. Leading Culinary Operation: Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, cost controls and overall profitability. Develops and directs menu creation based on product availability, seasonal ingredients, and customer preferences; designs decorative food displays and ensures consistent product presentation. Sources fresh produce and meat, monitors quality, and inspects food for consistency in seasonings, portion size, and appearance. Prepares and cooks a variety of foods for regular service or special events and demonstrates new cooking techniques and equipment to staff. Supervises and coordinates food preparation activities, provides guidance and performance feedback, and trains staff on cooking techniques and safety procedures. Ensures adherence to health, safety, and sanitation standards at federal, state, local, and company levels; communicates and enforces safety procedures; maintains standards for purchasing, receiving, and food storage. Business & Financial Acumen: Develop and implement business strategies aligned with the client's mission and values. Manage department expenses, including food costs, supplies, uniforms, and equipment. Establish guidelines for purchasing and receiving, and oversee financial controls. Analyze financial and operational data to adjust business plans, labor, and operating costs. Develop and manage the department's budget, forecasting and controlling labor and food costs to meet objectives. Identify revenue and expense opportunities, control costs, and monitor budget adherence. Oversee food inventory, purchasing, and disbursement, and schedule staff based on forecasted volumes. Ensuring Exceptional Customer Service: Achieve high resident satisfaction by equipping team members with training and resources for exceptional service. Maintain a professional attitude and appearance; provide guidance and coaching to enhance service. Empower employees with clear expectations and ongoing training to deliver outstanding customer service. Foster genuine hospitality, teamwork, and continuous improvement based on resident feedback and satisfaction data. Address and resolve guest complaints and issues effectively. Team Building and Management: Lead team meetings, set performance and budget goals, and implement strategies for team engagement. Utilize an open-door policy to address employee concerns and ensure fair treatment. Provide training, tools, and feedback to team members to meet performance expectations and achieve their potential. Offer coaching and counseling to support employee development and performance. Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off 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) Compass Group is an equal opportunity employer. At Compass, 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. CCL maintains a drug-free workplace. Req ID: 1353453 CCL Hospitality Group Nicholas Henderson [[req_classification]]

We are seeking a skilled Line Cook with Sushi Experience or a dedicated Sushi Chef to join our culinary team. The ideal candidate has strong knife skills, a deep understanding of sushi preparation, and thrives in a fast-paced environment. You will also be doing cold station including salads Key Responsibilities: Prepare sushi rolls, nigiri, sashimi, and specialty items with consistency and quality Maintain cleanliness and organization of the sushi station Assist with prep work and line cooking as needed Ensure all food is prepared in accordance with health and safety standards Work collaboratively with kitchen staff and front-of-house team Uphold high standards of food presentation and customer satisfaction Requirements: 1-2 years of sushi preparation and/or line cook experience preferred Strong knife skills and seafood handling knowledge Ability to work efficiently under pressure Positive attitude and team player mentality Punctual, reliable, and professional Food Handler Certification (or ability to obtain upon hire)

Now Hiring: Experienced Sushi Chef We are seeking a skilled and passionate Sushi Chef to join our team! at Maya sushi lounge Fresno ca. Requirements: Minimum 3 years of professional sushi chef experience Strong knife skills and knowledge of traditional and modern sushi techniques Ability to work efficiently in a fast-paced kitchen Commitment to food safety and cleanliness What We Offer: Weekly pay Tips included Supportive work environment Opportunity to be part of an exciting new concept If you're a team player with a passion for sushi and high standards for quality, we'd love to hear from you. Apply today!

Under general supervision, the Sous Chef's primary objective is to work with the Executive Chef managing and mentoring the kitchen staff and demonstrating advanced culinary skills in order to provide meals with nutritional value and creative appeal to residents and guests. Responsible for the proper preparation of the planned menu in the absence of the Executive Chef and assists in supervision of all kitchen team members. Assures that all foods are prepared and cooked in accordance with specified recipes and procedures. Assures that foods served to residents and guests are of a high quality, meeting standards of portion, doneness, freshness, and presentation. May work in any or all levels of care. As a representative and team member of dining services, this position is expected to present oneself in a manner that reflects professionalism and ensures resident satisfaction in the dining department. Shift: Monday-Friday-11:00AM-7:00PM Pay: $22.00-$26.00/DOE To be successful in the role, you would have: Education - * Associate's degree in culinary arts or other formal culinary education and/or advanced training preferred. Experience/Training - * 3-5 years of related work experience including kitchen supervisory experience in a hotel, senior community or restaurant environment. * Equivalent combination of training and experience which provides the required skills, knowledge and abilities. Certificates, Licenses, Registrations - * ServSafe certification and/or Food Handlers Certification or enrollment in the certification course preferred. What's in it for you? As the largest nonprofit owner/operator of senior living communities in California and one of the largest in the country, we are more than just a place to work. We are here to ensure that all we serve are provided with every opportunity to become their best selves as they define it, and this begins with YOU. At HumanGood, we offer the opportunity to be part of something bigger than yourself on top of an incredible package of benefits and perks for our part-time and full-time Team Members that can add up to 40% of your base pay. Full-Time Team Members: * 20 days of paid time off, plus 7 company holidays (increases with years of service) * 401(k) with up to 4% employer match and no waiting on funds to vest * Health, Dental and Vision Plans- start the 1st of the month following your start date * $25 + Tax per line Cell Phone Plan * Tuition Reimbursement * 5 star employer-paid employee assistance program * Find additional benefits here: ***************** Part-Time/Per Diem Team Members: * Medical benefits starts the 1st of the month following your start date * Matching 401(k) * $25 + Tax per line Cell Phone Plan

Under general supervision, the Sous Chef's primary objective is to work with the Executive Chef managing and mentoring the kitchen staff and demonstrating advanced culinary skills in order to provide meals with nutritional value and creative appeal to residents and guests. Responsible for the proper preparation of the planned menu in the absence of the Executive Chef and assists in supervision of all kitchen team members. Assures that all foods are prepared and cooked in accordance with specified recipes and procedures. Assures that foods served to residents and guests are of a high quality, meeting standards of portion, doneness, freshness, and presentation. May work in any or all levels of care. As a representative and team member of dining services, this position is expected to present oneself in a manner that reflects professionalism and ensures resident satisfaction in the dining department. Shift: Monday-Friday-11:00AM-7:00PM Pay: $22.00-$26.00/DOE To be successful in the role, you would have: Education - Associate's degree in culinary arts or other formal culinary education and/or advanced training preferred. Experience/Training - 3-5 years of related work experience including kitchen supervisory experience in a hotel, senior community or restaurant environment. Equivalent combination of training and experience which provides the required skills, knowledge and abilities. Certificates, Licenses, Registrations - ServSafe certification and/or Food Handlers Certification or enrollment in the certification course preferred. What's in it for you? As the largest nonprofit owner/operator of senior living communities in California and one of the largest in the country, we are more than just a place to work. We are here to ensure that all we serve are provided with every opportunity to become their best selves as they define it, and this begins with YOU. At HumanGood, we offer the opportunity to be part of something bigger than yourself on top of an incredible package of benefits and perks for our part-time and full-time Team Members that can add up to 40% of your base pay. Full-Time Team Members: 20 days of paid time off, plus 7 company holidays (increases with years of service) 401(k) with up to 4% employer match and no waiting on funds to vest Health, Dental and Vision Plans- start the 1 st of the month following your start date $25 + Tax per line Cell Phone Plan Tuition Reimbursement 5 star employer-paid employee assistance program Find additional benefits here: ***************** Part-Time/Per Diem Team Members: Medical benefits starts the 1 st of the month following your start date Matching 401(k) $25 + Tax per line Cell Phone Plan

Under general direction from the Director of Food and Beverage Operations, responsible for managing, organizing and providing strategic leadership for all kitchen operations in the resort. Lead the Food and Beverage team to ensure that the quality, presentation and safety standards are met as well as production cost of food products are the best value for the guests and the organization. Consistently enforce and uphold all Casino-wide Food and Beverage Operations policies and procedures and in accordance with all applicable established laws and regulations. Develops and maintains a high performing Culinary team and maintains confidentiality of all privileged information.. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive. Essential Duties & Responsibilities: Manage, lead, and monitor the daily production of Food and Beverage Operations. Consistently enforce and uphold all Casino and department Policies and Procedures and ensure quality standards and processes are met. Oversee the property kitchens and Stewarding department. Responsible for menu creation and planning for catering and special events. Responsible for the planning and development of new recipes as well as the consistent presentation of menu items. Establish guidelines and procedures for ServSafe, safety and sanitation. Responsible for training and development of Food and Beverage skills to kitchen personnel and succession planning. Responsible for the scheduling, staffing, evaluating, discipline of kitchen Team Members. Meet with guests to resolve guest concerns. Prepare and present operational reports and prepared materials to Senior Management and Board of Directors. Manage the calculation of food costs for restaurant menus, maintain cost control records, and review food and labor costs according to budget with the Director of Food and Beverage. Assist in the progression of Team Member career development plans through mentoring and coaching. Determine production schedules and staff requirements necessary to ensure timely delivery of services. Plan, direct, and supervise the food preparation and cooking activities of multiple kitchens or restaurants. Hires, trains, and supervises the work of food production staff and stewarding. Plans menus for all food service locations considering customer base, popularity of various dishes, holidays, costs, and a wide variety of other factors. Schedules and coordinates the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economical and technically correct. Conducts regular physical inventories of food supplies, and assesses projected needs; orders all food and supplies. Manages the operations, revenue and assets of the kitchens. Establishes, implements and communicates goals, objectives, internal controls, policies and procedures in accordance with strategic plan. Ensures optimum staffing levels by coordinating the schedules of the prep cooks, bussers and dishwashers. Maintains a safe, orderly and sanitized kitchen; keeps kitchen, dish, and storage areas clean and organized. Instructs employees in methods and procedures, rules and regulations of safety, health and sanitation. Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen areas at all times. Establishes controls to minimize food and supply waste and theft. Responsible for the profit and loss of the culinary department. Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles. Develops and tests recipes and techniques for food preparation and presentation which help to ensure consistent high quality and to minimize food costs; exercises portion control over all items served and assists in establishing menu selling prices. Cooks or directly supervises the cooking of items that require skillful preparation. Evaluates food products to ensure that quality standards are consistently attained. Inspect supplies, equipment, and work areas to ensure conformance to established standards. Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food. Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quantity and quality of received products. Improves staff effectiveness by coaching, counseling, training and recommending disciplinary action for employees; planning, delegating, monitoring, and appraising job tasks and results in a timely manner. Hosts regular staff meetings to ensure communication among personnel regarding administrative activities. Achieves financial objectives by overseeing kitchen labor and monitoring food costs to budgetary requirements. Keeps leadership and other departments informed of status of kitchen activities by attending meetings and submitting reports. Contributes to departmental effectiveness by: identifying short-term and long-range issues and goals that must be addressed and providing information and commentary pertinent to deliberations; recommending options and courses of actions; and implementing directives. Demonstrate new cooking techniques and equipment to staff. Supervises cleaning of all kitchen areas. Informs wait staff of any food shortages well in advance of this occurrence. Finds a suitable substitute for the menu item if at all possible. Ensures the line cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served. Maintains good communication with co-workers and maintains a positive and professional work environment. Contributes to a team effort and accomplishes related results as required. Performs other duties as required. Access to Sensitive Areas: Access to F&B inventory storage areas. Signatory Authority: All Food & Beverage Operations related forms, receipts and personnel related forms. Minimum Qualifications: High School Diploma or Associates of Arts Degree in Culinary Arts from an accredited institution plus seven (7) years progressive management experience in Sous Chef role or above required. Working knowledge of extensive cooking techniques and food styles, including baking, garde manager, fine dining, off and on-site catering and mass production cooking techniques required. ServSafe Certification required. Excellent interpersonal, guest service, leadership, communication (verbal and written), analytical, decision-making, computer literacy and problem-solving skills are required. Demonstrated understanding of cost control methods and ability to analyze profit and loss statements required. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license. Knowledge, Skills and Abilitie

USC Auxiliary Services, one of the largest divisions at The University of Southern California, is focused on making a difference for over 65,000 students, athletes, faculty, staff, and guests who visit our campuses each day. Through our innovative services, our six central business units (USC Bookstores, USC Hospitality, USC Housing, USC Transportation, the USC Hotel and the Los Angeles Memorial Coliseum) collectively create the best USC experience for future leaders, scientists, filmmakers, engineers, and doctors alike. Auxiliary Services works tirelessly to welcome all visitors into the Trojan family. We are driven to succeed by our commitment to uphold our unifying values. The city of Los Angeles boasts endless attractions and tourist destinations. Amongst all of the sights and sounds, the USC Hotel offers a modern and convenient place to unwind, with 240 spacious, comfortable guest rooms and over 15,000 square feet of flexible event space. Owned and operated by the University of Southern California, and the site of a recent multi-million dollar renovation, the hotel features luxurious fabrics and artwork depicting the storied traditions of USC. Additional renovations, which include the restaurants and kitchens, are in the planning stage. We are seeking a Chef de Cuisine to join our rapidly growing team. The Opportunity: We look forward to serving our guests each and every day with a smile as we work to provide an exceptional guest experience. The Chef de Cuisine will oversee all of our culinary operations and ensure that the University's high standards are met. You will support, motivate, and educate our team while creating a friendly, positive, and welcoming environment for our students, athletes, faculty, staff, and visitors. As an innovative and analytical person, you will develop systems to increase our team's efficiency, facilitate volume growth, improve our facility, and manage our budget. Your passion and enthusiasm for your work will be contagious in all of your interactions! The Accountabilities: Responsible for the flow of all food production for general service and private events. Supervise the set-up and food production areas within the kitchen to maximize productivity and minimize waste. Supervise and coordinate food preparation. Ensure products are being stocked properly. Develop and create new menu items and plate presentations. Schedule employees for mandatory trainings, complete employee reviews, and provide resources for employees' interpersonal needs while abiding by the Collective Bargaining Agreement and USC Hospitality Standard Operating Procedures. Attend culinary tastings to recruit and hire new staff. Manage and monitor employees' hours and breaks to control labor. Determine and post schedules. Ensure all wage and hours standards are being followed. Ensure all direct reports maintain a safe work environment. Provide all management and staff with day-to-day expectations, as well as daily, monthly, and yearly goals. Communicate with management to ensure all staffing issues, repairs, and daily operational logs are complete and accurate. Ensure direct reports have properly completed all assigned tasks that fit their job description. Direct, guide, and motivate staff to meet the production and/or sales goals. Supervise staff to ensure they are following the standards set by USC Hospitality and the Health Department. Work closely with the Health Department to maintain compliance. Ensure overall facility cleanliness at all times. Check equipment daily and make arrangements for repairs, if necessary. Ensure stellar working relationships with vendors. Respond to all customer comments, questions, and/or concerns. Facilitate and attend meetings with upper management, supervisors, assistant managers, and managers. Work closely with Associate Director to develop new ideas for future growth. Communicate changes to direct reports and execute a plan for implementation. Oversee the operational and financial goals of the kitchen. Develop new recipes, daily specials, and private event menus that are in line with food cost and current market trends. Prepare annual budget and ensure fiscal responsibilities are met. Cost out all specials and menu items to ensure proper budgeted food cost. Take inventory on a daily, weekly, and/or monthly basis. Create logs, order guides, and checklists to monitor temperatures, cleanliness, and ordering. Enter data and invoices into appropriate computer programs. Perform other related duties as assigned or requested. The university reserves the right to add or change duties at any time. The Qualifiers: Education: Specialized or technical training. Experience: 3 years. Expertise: Experience in leadership role in high-volume, full-service kitchen environment. Strong track record of success in previous assignments, demonstrated by upward career mobility. Demonstrated knowledge of pertinent local, federal, and state health and safety laws and regulations. Ability to supervise and train other workers. Must be able to communicate effectively in English. Ability to lift up to 50 pounds. Valid CA driver's license required. Position will participate in the Department of Motor Vehicles (DMV) Pull Notice System. A copy of DMV record will be required as a final condition of employment. For more information, please visit the policy website. In addition, the successful candidate must also demonstrate, through ideas, words and actions, a strong commitment to USC's Unifying Values. What We Prefer: Bachelor's Degree. 4 years of experience. Budgeting experience. Knowledge of kitchen equipment and procedures. Customer service and maintenance experience. The Trojan Family Rewards: We pride ourselves in creating the BEST USC EXPERIENCE , and that begins with our employees! We offer a wide variety of benefits and programs that support our staff and their families. For more information please visit ****************************************** This support advocates work-life balance and employee well-being. As members of the Trojan family, employees are connected by the traditions and history that make us proud to be Trojans! The work culture thrives on mutual respect, trust, and synergy amongst all of its members. USC has great minds that transform the world with their talents and research. Will you be one? Join us! FIGHT ON! The annual base salary range for this position is $75,446.72 - $82,000.00. When determining an offer, the University of Southern California considers factors such as the scope and responsibilities of the role, the candidate's experience, education, training, key skills, internal peer alignment, applicable laws, contractual requirements, grant funding, and market conditions. Minimum Education: Specialized/technical training Minimum Experience: 3 years Minimum Field of Expertise: Three plus years experience in a leadership role within a high-volume, full service kitchen environment. Strong track record of success in previous assignments demonstrating upward career mobility. Demonstrated knowledge of pertinent local, federal and state health and safety laws and regulations. In addition, the successful candidate must also demonstrate, through ideas, words and actions, a strong commitment to USC's Unifying Values. USC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability, or any other characteristic protected by law or USC policy. USC observes affirmative action obligations consistent with state and federal law. USC will consider for employment all qualified applicants with criminal records in a manner consistent with applicable laws and regulations, including the Los Angeles County Fair Chance Ordinance for employers and the Fair Chance Initiative for Hiring Ordinance, and with due consideration for patient and student safety. Please refer to the Background Screening Policy Appendix D for specific employment screen implications for the position for which you are applying. We provide reasonable accommodations to applicants and employees with disabilities. Applicants with questions about access or requiring a reasonable accommodation for any part of the application or hiring process should contact USC Human Resources by phone at **************, or by email at *************. Inquiries will be treated as confidential to the extent permitted by law. Notice of Non-discrimination Employment Equity Read USC's Clery Act Annual Security Report USC is a smoke-free environment Digital Accessibility If you are a current USC employee, please apply to this USC job posting in Workday by copying and pasting this link into your browser: *************************************************************

Who We Are Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing". What's in it for you Joining our team offers you access to supportive colleagues, cutting-edge learning technologies, employee wellness benefits, and more. Benefits: Comprehensive medical, dental, and vision benefits with several plan options to choose from! Generous Paid Time Off and Leave Programs. Access to wellness initiatives, financial planning, behavioral health assistance, and more. Wage range: $22.00 per hour Your Impact The role of a sous chef in a hospital kitchen extends beyond culinary expertise, playing a vital role in ensuring patients receive nutritious and appetizing meals tailored to their dietary needs. With their guidance, kitchen staff adhere to strict sanitation and safety protocols, contributing to the overall health and well-being of patients by providing nourishing meals in a healthcare environment. Through their dedication, sous chefs help elevate the dining experience for patients, supporting their recovery and fostering a positive hospital environment. Job Specific Duties Verifies kitchen staff follows all recipes and portions servings correctly. Observes all food stations to eliminate waste and to have the best and freshest products possible. Ensures the staff has a clean and sanitary work station/area by practicing the “clean as you go” method. Supervises / trains staff engaged in preparing, cooking, serving meats, carving, sauces, vegetables, soups, mise en place, technical skills and other food products. Ensures all stations remain stocked before and during meal periods. Produces daily production sheets and records left overs. Produces menu items by time line requirements. Identifies & fabricates all meats, raw or cooked for service or functions, as well as other products, but not limited to vegetables, fruits, starches, etc. Accurately plan and create requisitions for ordering. Receives and examines food products and supplies to ensure quality and quantity meet established standards and specifications. Ensures proper storage and organization from all suppliers. Counts accurate inventory of all items in all food storage areas. Maintains all Hazard Analysis and Critical Control Points (HACCP) standard operating procedures. Keeps kitchen, dish and storage areas clean and organized. Produces menu items by time line requirements. Performs all knife skills and cooking methods on proteins, vegetables, starches and other ingredients according to recipe within prescribed time frame to complete all service times for café or function contracts. Ensure all prepared items are labeled with the following information; item inside container, date item is prepped, use by date and initials of person who prepped the item. Assigns, directs, and reviews the work of subordinates, work methods, procedures, work flow and standards for quality and quantity of work. Mentors and trains existing staff as well as new staff. Assists in monitoring the job performance of staff and managing staffing levels throughout shifts. Assumes responsibility for kitchen in absence of the Chef. Other duties as assigned Assumes responsibility for kitchen in absence of the Chef. Other duties as assigned What you will need Ability to pass a criminal background check and drug screen. High School Diploma/GED Our people are purposeful. They care about food and quality and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish but also contribute significantly to the satisfaction and well-being of our healthcare community. This employment opportunity is subject to the satisfactory completion of a background check and medical screening, as mandated by applicable California laws and regulations. Our commitment to you At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture. REAL Food | Genuine Service | Enduring Relationships

COME BUILD YOUR CAREER WITH VIBRA HEALTHCARE! We are seeking a Lead Cook to join our team! Hospital Details San Joaquin Valley Rehabilitation Hospital, located in Fresno, CA, is a 62 bed acute rehab hospital, providing rehabilitative services to people recovering from disabilities caused by injuries or illnesses. We help our patients regain their physical or cognitive abilities so they can return home at their highest level of independence. As a smaller, specialized hospital, we offer an opportunity to work in a fast-paced and friendly work environment where you really get to know your patients and their families. Responsibilities Performs a variety of duties necessary for the operation of a hospital food service department. Maintains high standards of food quality, nutritional value of food, sanitation, safety and presents food in an appetizing manner. Supports department management in various administrative/leadership duties including but not limited to, scheduling, mentoring of new staff, competency assessment, performance improvement and shift oversight. Required Skills: * High school diploma or equivalent required. Two (2) years of experience as a cook in lieu of education will be considered. * Food handling certification as required by State regulations. Additional Qualifications/Skills: * Culinary arts training preferred. * Two (2) years of food service experience preferred, including a minimum of one (1) year of experience cooking and working in an institutional setting. * Therapeutic Diet experience preferred. Ability to project a professional image. * Knowledge of regulatory standards and compliance requirements. Strong organizational, prioritizing and analytical skills. * Ability to make independent decisions when circumstances warrant. * Working knowledge of computer and software applications used in job functions. Freedom from illegal use of and effects of use of drugs and alcohol in the workplace. Benefits At Vibra Healthcare, employees are our priority. We are passionate about patient care and consider it a privilege to be able to provide services to patients and their family members. Below is a brief summary of our benefits. * Medical PPO high and low deductible plans / HSA options as well as HMO options in some markets * FREE prescription plans * Dental and Vision coverage * Life insurance * Disability Benefits * Employee Assistance Plan * Flex Spending plans, 401K matching * Additional Critical Illness, Accident, and Hospital plans * Company discounts for mobile phone service, electronics, cell phones, clothing, etc * Pet Insurance * Group legal - provides legal assistance with personal legal matters * Tuition and continuing education reimbursement * Work life balance At Vibra Healthcare, our patients are family. Healthcare is constantly evolving, our growing organization is devoted to ensuring that each person in our care feels safe. Our world-class team of driven, passionate healthcare professionals are always focused on service excellence and providing top quality care at the bedside. Our culture fosters engagement, diversity and advocacy. Our goal is to empower our employees and support them in their professional growth while leading them on a path to success within our organization. Posted Total Compensation The wage range for this role takes into account the wide range of factors that are considered in making compensation decisions including, but not limited to, skill sets, experience, education and training, licensure and certifications, and other business and organizational needs. It's not typical for an individual to be hired at or near the top of the range for their role and compensation decisions are dependent on the facts and circumstances of each case.

Maintain kitchen and cooking area in a safe, orderly, clean and sanitary manner. Ability to prepare tasteful meals and to cook a variety of foods in large quantities. Ability to follow prepared menus and portion control guides. Ability to prepare special diets accurately. Record food temperatures for the meals. Prepare pureed foods. Ability to work in cooperation and harmony with personnel in all departments. Maintain quaternary solution in sanitizer buckets. Assist with serving the different meals. Clean cooking area and serving carts. Report resident care concerns and potential issues to Administrator and/or Director of Nurses. Participate in the orientation and on-going training of dietary staff. Ability to make the presentation of the food appealing to the residents. Ability to cooperate. Willing to supervise and to work under supervision. To make sure all cleaning schedules are followed. Supervisory Requirements This job has supervisory responsibilities in the absence of the Dietary Supervisor. Qualification Education and/or Experience High school diploma or equivalent. Should have experience as a cook in a hospital or long term care facility for not less than one year. Language Skills Ability to read technical procedures. Ability to read and follow recipes. Ability to effectively present information and respond to questions from managers and employees. Mathematical Skills Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations. Reasoning Ability Ability to solve practical problems. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Certificates, Licenses, Registrations Must obtain and maintain ServSafe Certificate. Knowledge and experience with PCC preferred. Must remain in good standing with the Department of Public Health. Physical Demands The essential functions of this position require the following physical abilities: Standing and /or walking very frequently. Sitting occasionally. Reaching with hands and arms frequently, pushing/pulling very frequently. Talking and /or hearing very frequently. Tasting and /or smelling very frequently. Lifting up to 50 pounds frequently. Climbing, balancing, stooping, kneeling, crouching or crawling occasionally. Close, distance, color, peripheral, and depth perception in vision: ability to adjust focus. Work Environment The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually low to moderate. Additional Information Note: Nothing in this job specification restricts management's right to assign or reassign duties and responsibilities to this job at any time. Critical features of this job are described under various headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. The above statements are strictly intended to describe the general nature and level of the work being performed. They are not intended to be construed as a complete list of all responsibilities, duties, and skills required of employees in this position.

Part-time Description Join the Yolked Kitchen Breakfast Crew. We are hiring for Line Cook. This position is perfect for someone who is a morning person and loves breakfast and creating delicious dishes. Yolked Kitchen is open Tuesday-Sunday 8am-2pm. Positions start as early as 6am to get prepped for the day. Position Summary: Cooks all breakfast and lunch items prepared in the restaurant. Monitors food preparation, cooking methods, procedures, and timing to ensure that all food products adhere to the specifications and quality standards. Essential Duties and Responsibilities: Ensures our guests have a superior dining experience by correctly timing and preparing all food products to the guests needs. Ensures that their station and kitchen line operate in an organized, clean, smooth, and efficient manner, with a minimum level of noise. Assists other kitchen line personnel as needed to ensure that all food is prepared and served up to quality and timing standards. Communicates frequently with the Chef to report all problems or discrepancies within the kitchen. This may include but is not limited to the functioning and operation of all equipment, sanitation, cleanliness and safety, food supply, small wares and equipment items, inventory, par and prep levels, food quality, presentation, and timing. Assists the side cook and other kitchen personnel in food preparation as assigned by the Chef. Preps all food products according to the standards and procedures. Ensures that all food items are prepared according to company specifications, recipes, procedures, plate presentation and quality standards. Checks the par and stock levels of all meats, poultry, batters, condiments, garnishes, equipment, plate ware and smallware to ensure sufficient quantities for the demands of the business. Communicates any discrepancies to the Chef. Correctly seasons, cooks, and plates all entrées and ensures that all food is prepared and served up to standards of quality, presentation, and timing. Ensures food is never held on the line. Communicates with line and prep cooks to ensure that all food products are prepared and ready for service at the correct time. Maintains the highest degree of sanitation and food safety throughout the shift. Adheres to all safety guidelines and practices; immediately reports any unsafe condition, unsafe act, accidents and/or injuries to the Chef, or other Manager on Duty. Supports other Back-of-House positions as needed, providing a seamless Guest experience to all Guests. Correctly completes all station closing duties at the end of each shift. Assists Chef on Duty and other kitchen personnel in accomplishing closing duties and kitchen cleanliness. Requirements Required Skills/ Abilities: Ability to understand and follow directions. Ability to understand and meet restaurant standards for health, safety, and excellence. Ability to remain alert and focused in a noisy and fast-paced environment. Ability to work effectively with kitchen staff. Ability to learn how to use the necessary tools and technology supporting this position and the efficient operations of the business. Detail-oriented and thorough. Able to attend all scheduled employee meetings and training courses, including safety meetings. Completion of Food Handler's Certification required within 30 days of employment. Education and Experience Qualifications: Line cook experience preferred. Physical Requirements: Prolonged periods walking or standing. Must be able to lift, carry, and place up to 60 pounds at a time. Must be able to work on days, nights, weekends, and/or holidays as needed. Must be able to bend, stoop, and wipe frequently. Must frequently immerse hands in water. Must be able to work in a hot and damp environment. Accommodations: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the position. Workplace Designations: Due to the nature of this position, it is unable to be performed by a remote employee. As there is no concession available for a remote employee, no requests made to convert this position to remote or work-from-home status will be considered, without exception. Base Pay and Compensation: The Line Cook will receive an hourly wage depending on experience$17.00 -$20.00. This position is a Full-time position and will be required to work weekends, nights and holidays as needed. Benefits: Employee 30% Discount at 13 Prime Steak in Clovis, CA Employee 30% Discount at Yolked Kitchen in Clovis, CA Paid Sick Leave Paid Vacation Medical, dental, vision healthcare plans 401(k) retirement plan Work Environment/Physical Demands Summary: The incumbent typically works in a noisy fast paced restaurant environment, prepping and cooking food. This position must be able to coordinate with, fill in for and assist fellow employees to meet guests' needs and support the operation of the restaurant. The employee is regularly required to stand, walk, lift, and carry; frequently required to use repetitive hand motion, handle, or feel, and to stand, walk, reach, bend or lift to 30 pounds regularly and 60 pounds occasionally. The physical demands 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. This in no way states or implies that these are the only duties to be performed by an employee occupying this position. Employees may be required to perform other related duties as assigned, to ensure workload coverage. Employees are required to follow any other job-related instructions and to perform any other job-related duties requested by their supervisor. This job description does NOT constitute an employment agreement between the employer and employee and is subject to change by the employer as the organizational needs and requirements of the job change. The job specification requirements stated are representative of minimum levels of knowledge, skills, and abilities to perform this job successfully. Any satisfactory equivalent combination of experience and training which ensures the ability to perform the work may substitute for the above. Salary Description $17.00-$20.00

Come join the longest-running backyard BBQ in history! We are looking for enthusiastic Line Cooks with a passion for creating guest loyalty! About the Role As a Line Cook, you will uphold our Famous standards by Preparing menu items according to Famous Dave's recipes, plate presentations, and specifications Satisfying all assigned prep work Completing assigned daily and weekly cleaning projects Practicing sanitary and safe food handling at all times Setting up work station Being a core team member in a fast-paced kitchen Prepping assigned items Benefits at Famous Dave's Famous Dave's offers its team members the following benefits Employee meal discounts Career advancement opportunities Flexible work schedules Additionally, full time employees will receive: 401(k) 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Life insurance Vision insurance

Provides guest satisfaction by preparing and cooking all meals in a timely manner that meets all Sizzler quality standards. ESSENTIAL DUTIES AND RESPONSIBILITIES Wash, cut and/or cook vegetables, fruit, meat, fish, poultry and/or seafood to prepare for use. Measure and mix ingredients according to recipes to prepare menu items. Prepares plates to be served by placing appropriate menu items on plate. Uses prep lists to determine production for the day. Complete all responsibilities of assigned position in accordance with company standards. Promotes, establishes, and maintains a safe environment for all guests and Team Members. Assists with receiving and storing all orders properly as needed. Maintains the organization and cleanliness of the restaurant You can and will be assigned to other and/ or multiple departments, besides your primary job code From time to time you may be directed to work on special projects or assist with other work necessary or important to the operations of the Company. Sizzler may alter or change your job duties, reassign, or transfer job responsibilities or assign you additional job responsibilities in other positions. CORE COMPETENCY REQUIREMENTS “Here to Help Mentality”: Will assist different departments and team mates, other than primary job code, as needed. Guest Service: Manages difficult or emotional guest situations; Responds promptly to guest needs; Responds to requests for service and assistance; Identify and resolve problems in a timely manner. Communication: Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions; Able to read and interpret written information. Team Work: Balances team and individual responsibilities; Welcomes feedback; Contributes to building a positive team spirit; Supports everyone's efforts to succeed. Planning and Organization: Able to prioritize and plan work activities. Use time efficiently. Diversity & Ethics: Promotes a harassment-free environment; Treats everyone with respect; Works ethically and with integrity; Upholds organizational values. Organizational Support: Follows policies and procedures; Completes administrative tasks correctly and on time. Professionalism: Reacts well under pressure; Accepts responsibility for own actions; Complies with Grooming & Appearance requirements. Quality and Quantity of Work: Demonstrates accuracy and thoroughness; applies feedback to improve performance; meets productivity standards and strives to improve productivity; completes work in a timely manner; monitors own work to ensure quality. Safety & Security: Observes safety and security procedures; reports potentially unsafe conditions; Maintains a safe work environment; Uses equipment, materials and chemicals properly. Adaptability: Adapts to changes in the work environment; able to deal with frequent change, delays or unexpected events. Attendance/Punctuality: Is consistent at work and on time; ensures work responsibility are covered when absent; attends all restaurant meetings. Dependability: Follows instructions; responds to management directions; takes responsibility for own actions. Food Safety and Sanitation: Will be certified in accordance with local jurisdiction requirements QUALIFICATIONS Education and/or Experience High School Diploma/GED or 1-3 Months related experience and/or training or equivalent combinations of education and experience is required. Current California Food Handlers Card. Language / Mathematical Skills Ability to comprehend simple instructions and understand measurements. Able to read recipes. Ability to speak and understand English both written and verbally. Reasoning Ability Ability to apply common sense understanding to carry out detailed written or oral instructions. PHYSICAL DEMANDS While performing the duties of this job the employee is regularly required to stand, use hands, talk and hear. The employee is occasionally required to stoop, kneel or crouch. The employee must frequently be able to lift, pull and push up to 50 pounds. WORK ENVIRONMEN While performing the duties of this job the employee is regularly exposed to machinery with moving mechanical parts, sharp objects and open flames. The employee can sometimes be exposed to wet, humid, cold or hot conditions. The noise level is the work environment is usually moderate.

Inclusive Benefits We offer an inclusive and comprehensive range of benefits to our valued associates, including\: Medical, Dental, Vision Benefits Disability Benefits Paid Parental Leave, Paid Family Leave, and Adoption Support Paid Time Off Retirement Savings Plan (401K) and Life Insurance Financial Solutions NMG Associates Core Discount of 30% Personal and Professional Development Opportunities For more information, please click “Our Benefits” section on our career site or reference the link here: https\://********************************** About Neiman Marcus Group Our legacy of innovation and culture of Belonging guide our roadmap for Revolutionizing Luxury Experiences. As a female-founded, female-majority organization that outpaces the U.S. population in racial and ethnic diversity, our people are at the heart of our progress, and we take great care to protect and empower them. We are committed to equal employment opportunity regardless of race, color, religion, sex, pregnancy, sexual orientation, gender identity and/or expression, marital status, age, national origin, disability, genetic information, veteran status, or any other status protected by federal, state, or local law. We are committed to providing reasonable accommodations during our Talent Acquisition process. If you have a disability and need assistance or an accommodation, please email us at *********************************. Neiman Marcus Group is a relationship business that leads with love in everything we do-for our customers, associates, brand partners, and communities. Our legacy of innovating and our culture of Belonging guide our roadmap for Revolutionizing Luxury Experiences. Our brands include Neiman Marcus and Bergdorf Goodman. Your Role As a Restaurant Cook, you will deliver quality food to our customers while controlling daily and weekly inventories and conduct tasks to see that guests have the level of food service to Neiman Marcus Standards. This job is onsite and will report to the Restaurant Manager. What You'll Do Maintain an active role in the smoothness and efficiency of retail restaurant operations by producing and coordinating the production of food items needed for daily menus and special events Maintain team awareness of inventory cost and profitability through proper use of production, build-to, and order sheets Communicate supply needs for production with head cook Checks in with supervisor for any special preparation needed before starting normal kitchen duties Maintain equipment daily and reports any malfunctions to leadership What You Bring Cook experience Experience using cutting tools, cookware and bakeware Role requires standing, bending, climbing stairs, and lifting and carrying 35 pounds Associate will have a flexible schedule

Located in the gorgeous, new expansion of Westfield Topanga and offering the best of Los Angeles and beyond, Topanga Social is where the Valley comes together to eat, drink, play, and shop. Topanga Social features over 50,000 square feet of flexible space to gather, eat, meet, chill-out and socialize. The space is designed to be inclusive and dynamic with bars and lounges offering indoor and al fresco options. Topanga Social offers a restaurant collection featuring a wide range of the hottest eateries in LA and celebrity chef-run outlets as well as quieter spots to catch up with friends, conduct informal business meetings, or take a shopping break. With 24 food outlets curated to appeal to all tastes, there is something for everyone to love at Topanga Social. Position Line Cook position prepares food to ensure it is properly flavored in accordance with applicable federal, state, local and company standards, guidelines and regulations. Reports directly to the Lead Line Cooks, Culinary Supervisors, Sous Chefs, and Executive Chef. ESSENTIAL FUNCTIONS Reasonable Accommodations Statement To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions. What You'll Do ENSURE A HIGH-QUALITY OPERATION * Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules. * Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. * Uses established ticket collection procedures during service. Responsible for records from area worked during service periods. * Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures. * Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards. * Operates and maintains kitchen equipment as instructed. * Assists in production planning, record keeping and reporting as required. * Reports needed maintenance, faulty equipment or accidents to the Supervisor immediately. * Attends all in-service and safety meetings. * Maintains good working relationships with coworkers, customers, administrators and managers. * Performs job safely while maintaining a clean, safe work environment. * Performs other duties as assigned by Sous Chefs and Executive Chef. Requirements QUALIFICATIONS Competency Statement(s) * Working Under Pressure - Ability to complete assigned tasks under stressful situations. * Strategic Planning - Ability to develop a vision for the future and create a culture in which the long-range goals can be achieved. * Resource Management (People & Equipment) - Ability to obtain and appropriate the proper usage of equipment, facilities, materials, as well as personnel. * Problem Solving - Ability to find a solution for or to deal proactively with work-related problems. * Leadership - Ability to influence others to perform their jobs effectively and to be responsible for making decisions. * Communication, Oral - Ability to communicate effectively with others using the spoken word. * Communication, Written - Ability to communicate in writing clearly and concisely.

Job Details Visalia Boomers - Visalia, CA Part Time High School None Any Customer ServiceDescription Are you highly organized and passionate? Do you enjoy maximizing your experience and would like to be a part of fast-growing company where your opinions and ideas are being heard and you are able to make an impact? We are seeking someone who has the experience, vision, and passion to contribute to our culture and deliver extraordinary results. If this describes you, we'd love to have you join our team! POSITION OVERVIEW Under the direction of the Kitchen Lead, the Line Cook is responsible for prepare much of the food that comes out of the kitchen ensuring all safety and food safety protocols are strictly followed at all times. ESSENTIAL DUTIES ANDRESPONSIBILITIES Perform various tasks related to food preparation. Complete orders in a timely manner while maintaining a high level of personal hygiene. Following all Company safety and food safety protocols. Use kitchen equipment including fryers, ovens, grills, steamers, warmers and rollers. Other responsibilities include stocking product, daily set up, breakdown and cleaning of assigned areas. Maintain all food temperatures according to state health and safety laws. Ensure a clean and hygienic kitchen at all times. Other duties as assigned. This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of this position. Other duties, responsibilities and activities may change or be assigned at any time with or without notice. The approximate pay rate for this position is $15.00 - 17.00 per hour. Please note that the pay range provided is a good faith estimate for the position at the time of posting. Final compensation may vary based on factors including but not limited to background, knowledge, skills, and abilities as well as geographic location of the position. Boomers/Big Kahuna's offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here Employment - Boomers Parks HQ Qualifications WORK EXPERIENCE REQUIREMENTS Minimum 16 years of age. California/Florida: Must obtain a Food Handler Card. PHYSICAL REQUIREMENTS Ability to perform the essential job functions safely and successfully. Ability to satisfy all physical demands including lifting, carrying, pushing, or pulling up to 50 pounds. Ability to work days, nights, weekends and holidays as required. Boomers Parks is proud to be an Equal Employment Opportunity and Affirmative Action employer. We do not discriminate based upon race, religion, color, national origin, gender, sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics. We are committed to building a team that represents a variety of backgrounds, perspectives, and skills. The more inclusive we are, the better we will be.

Our Heart of House Team Members are responsible for setting the pace for a great shift, every shift. They provide dependable, fast service that is absolutely Chili's. If you take pride in great team work, then we want to hear from you! * Fast hiring process * Flexible part-time or full-time schedule * Growth opportunities * Great team atmosphere and culture Responsibilities * Properly learn and execute all of our recipe procedures * Maintain cleanliness throughout kitchen * Follow company safety and sanitation policies and procedures * Communicate ticket times to Team Members * Keep food orders flowing continuously from the kitchen About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You * Friendly, warm, and caring demeanor with Team Members * Thinks and acts quickly in a fast-paced, high-volume environment * Ability to use slicers, mixers, grinders, food processors, etc. * Prior experience preferred in a similar food and beverage service and preparation position

Under general direction from the Restaurant Chef, responsible for the Supervision of the Cook Team in assigned areas to ensure that department standards are met in regards to food quality, presentation and safety. Support Restaurant Chef to develop team towards continuous innovation and productivity throughout the Food and Beverage Operation. Ensure a high standard of cleanliness and hygienic practice throughout the kitchen. This list of duties and responsibilities is illustrative only of the tasks performed by this position and is not all-inclusive. Essential Duties & Responsibilities: Ensures that the proper amounts of food have been prepared in accordance with the production sheets. Teaches all kitchen employees the skills required of their specific position, including but not limited to, the use and care of the steel, the use of knives and other culinary tools. Keeps safety and sanitation uppermost in mind. Supervises the production, preparation and presentation of all foods for the casino food outlet to ensure that a quality, consistent product is produced. Assists in the creation and planning of menus and daily specials; implements the necessary production changes to attract new business and ensure current guest satisfaction. Ensures optimum staffing levels by coordinating the schedules of the cooks. Maintains a safe, orderly and sanitized kitchen. Ensures that all recipes, food preparations and presentations meet restaurant specifications and commitment to quality. Improves staff effectiveness by coaching, counseling, training and recommending disciplinary action for employees; planning, delegating, monitoring, and appraising job tasks and results in a timely manner. Achieves financial objectives by monitoring labor and food costs to budgetary requirements. Ensures food service outlet functions are executed in accordance with gaming, health, sanitation regulations and established policies and procedures. Informs wait staff of any food shortages well in advance of this occurrence. Finds a suitable substitute for the menu item if at all possible. Be instrumental in organizing an efficient flow of production. Check all daily events, delegate and follow up Maintain menus and food quality up to standards. Ensures the cooks prepare a variety of foods in quantities according to the menu and number of patrons to be served. Directs activities to one or more workers assisting with preparing and serving meals. Maintains a good communication with co-workers and maintains a positive and professional work environment. Contributes to a team effort and accomplishes related results as required. Manage, lead, and monitor the daily production of culinary operation in assigned area. Consistently enforce and uphold all Casino, Food and Beverage Policies and Procedures to ensure quality standards and processes are met. Oversee one or more of the Casino's restaurants or food outlets and assist in any special events or product preparation. Oversee product preparation, setup, production and breakdown of catering events as assigned. Assist in the calculation of food costs for restaurant menus, maintain cost control records, and review food and labor costs with the Executive Sous Chef and Executive Chef. Responsible for cleanliness and organization of the kitchen areas including at events, as well as sanitation and safety of all equipment following ServSafe principles. Prepare inventories, requisition supplies, and track delivered products. Assist in the progression of Team Member career development plans through mentoring and coaching. Performs other duties as required. Access to Sensitive Areas: Food and Beverage Operations, and Food and Beverage Storage Areas. Signatory Authority: Department orders, catering forms, requisitions and personnel related forms. Minimum Qualifications: High School Diploma or GED is required unless waived by Human Resources Management. Three years related food service experience including two years in a supervisory capacity. Associates Degree in Culinary Arts or related field and AFC certification preferred. ServSafe certification required. . Excellent interpersonal, guest service, leadership, communication (verbal and written), analytical, decision-making, inventory control, computer literacy, and problem-solving skills are required. Demonstrated ability to understand cost control methods pertaining to individual menu items. Must be able to successfully pass a pre-employment drug/alcohol screen, background investigation, obtain and maintain gaming license. Knowledge, Skills and Abilities: Knowledge of food preparation methods and techniques. Knowledge of operation of food preparation equipment and machinery. Knowledge of operation of holding ovens and baking ovens. Knowledge of the proper use and maintenance of major kitchen equipment including stoves, ovens, refrigeration units, slivers, knives, and dish machines. Skill in supervising and managing assigned staff. Skill in overseeing the preparation and quality of food. Ability to work in a busy, fast-paced work environment and to perform in a professional appearance and manner. Ability to work well under pressure. Ability to communicate effectively, both verbally and in writing. Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds. Ability to maintain confidentiality. Ability to work independently and meet strict time lines. Ability to make solid decisions and exercise independent judgment. Physical Demands: While performing the duties of this job, the employee is regularly required to talk and hear. The employee is regularly required to stand, walk, prepare and cook foods for prolonged periods. Employee will be required to grab, reach, pull, bend stoop, kneel, crouch, lift and/or move up to 50 pounds. Employee will be required to use hands to seize, hold, grasp, turn, or otherwise, in order to copy,

Provides guest satisfaction by preparing and cooking all meals in a timely manner that meets all Sizzler quality standards. ESSENTIAL DUTIES AND RESPONSIBILITIES Wash, cut and/or cook vegetables, fruit, meat, fish, poultry and/or seafood to prepare for use. Measure and mix ingredients according to recipes to prepare menu items. Prepares plates to be served by placing appropriate menu items on plate. Uses prep lists to determine production for the day. Complete all responsibilities of assigned position in accordance with company standards. Promotes, establishes, and maintains a safe environment for all guests and Team Members. Assists with receiving and storing all orders properly as needed. Maintains the organization and cleanliness of the restaurant You can and will be assigned to other and/ or multiple departments, besides your primary job code From time to time you may be directed to work on special projects or assist with other work necessary or important to the operations of the Company. Sizzler may alter or change your job duties, reassign, or transfer job responsibilities or assign you additional job responsibilities in other positions. CORE COMPETENCY REQUIREMENTS “Here to Help Mentality”: Will assist different departments and team mates, other than primary job code, as needed. Guest Service: Manages difficult or emotional guest situations; Responds promptly to guest needs; Responds to requests for service and assistance; Identify and resolve problems in a timely manner. Communication: Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions; Able to read and interpret written information. Team Work: Balances team and individual responsibilities; Welcomes feedback; Contributes to building a positive team spirit; Supports everyone's efforts to succeed. Planning and Organization: Able to prioritize and plan work activities. Use time efficiently. Diversity & Ethics: Promotes a harassment-free environment; Treats everyone with respect; Works ethically and with integrity; Upholds organizational values. Organizational Support: Follows policies and procedures; Completes administrative tasks correctly and on time. Professionalism: Reacts well under pressure; Accepts responsibility for own actions; Complies with Grooming & Appearance requirements. Quality and Quantity of Work: Demonstrates accuracy and thoroughness; applies feedback to improve performance; meets productivity standards and strives to improve productivity; completes work in a timely manner; monitors own work to ensure quality. Safety & Security: Observes safety and security procedures; reports potentially unsafe conditions; Maintains a safe work environment; Uses equipment, materials and chemicals properly. Adaptability: Adapts to changes in the work environment; able to deal with frequent change, delays or unexpected events. Attendance/Punctuality: Is consistent at work and on time; ensures work responsibility are covered when absent; attends all restaurant meetings. Dependability: Follows instructions; responds to management directions; takes responsibility for own actions. Food Safety and Sanitation: Will be certified in accordance with local jurisdiction requirements QUALIFICATIONS Education and/or Experience High School Diploma/GED or 1-3 Months related experience and/or training or equivalent combinations of education and experience is required. Current California Food Handlers Card. Language / Mathematical Skills Ability to comprehend simple instructions and understand measurements. Able to read recipes. Ability to speak and understand English both written and verbally. Reasoning Ability Ability to apply common sense understanding to carry out detailed written or oral instructions. PHYSICAL DEMANDS While performing the duties of this job the employee is regularly required to stand, use hands, talk and hear. The employee is occasionally required to stoop, kneel or crouch. The employee must frequently be able to lift, pull and push up to 50 pounds. WORK ENVIRONMEN While performing the duties of this job the employee is regularly exposed to machinery with moving mechanical parts, sharp objects and open flames. The employee can sometimes be exposed to wet, humid, cold or hot conditions. The noise level is the work environment is usually moderate.