Chef Jobs in Daly City, CA

in Atherton, CA Full Time (40 hours/week), Non-Exempt/Hourly. Work Hours: 9:00 am - 5:30 pm (Weekend availability and flexibility required) COMPENSATION: ● $50 - $82/hour, DOE. (Non-Exempt/Hourly) ● Discretionary Bonus (Up to 20%) ● Health Insurance ● Paid Vacation, Sick Days ● Paid Meal Breaks ● Regular Reviews & Advancement Opportunities SUMMARY: Unique opportunity for a creative and dedicated Private Chef, skilled in the art of preparing a wide variety of cuisines, with a preference for Asian fusion. Our ideal candidate enjoys using high-quality seasonal ingredients to craft healthy meals in a private family home. If you're seeking a dynamic role allowing creativity, and the opportunity to shape a residential culinary program, we invite you to apply. RESPONSIBILITIES: ● Prepare daily meals for the family and guests, including breakfast, lunch, dinner, and any other requests. ● Ensure the use of fresh and healthy ingredients, and avoid processed or pre-made foods. ● Lead kitchen operations, encompassing budgeting, sourcing, menu planning, groceries ordering, inventory management, and meal preparation. ● Develop diverse, tailored menus four weeks in advance, catering to specific dietary needs, family preferences, and incorporating seasonal ingredients. ● Prepare fresh, nutritious meals and bakery items, prioritizing high-quality, locally sourced ingredients. ● Manage all aspects of kitchen maintenance. Regularly inspect and maintain all kitchen wares and equipment for optimal functionality. ● Maintain a clean & organized kitchen during/after meal preparation. Clean as you go. ● Uphold stringent standards of health, hygiene, sanitation, safety, and food storage. ● Coordinate with other household staff for seamless meal preparations and events, including planning menus and creating new recipes. ● Establish and maintain relationships with local and regional food purveyors. JOB REQUIREMENTS: ● Minimum 7+ years of chef experience, preferably in Michelin-rated/fine dining establishments and private families, backed by a culinary degree or certificate. ● Proficiency in diverse cuisine styles; Asian fusion dishes are a plus. ● Flexible in work schedules, including weekends and holiday shifts. ● Capable of maintaining confidentiality and catering to a wide range of dietary preferences and restrictions. ● Comfortable with technology, including iPhone, MacBook, and Google Suites. ● Reliable, deadline-oriented, and able to work well as part of a residence team. ● Exceptional professional service with a respectful communication style, alongside understanding boundaries and maintaining discretion. ● Capable of performing a range of physical activities in the kitchen, including lifting up to 40 lbs and distinguishing flavors and aromas accurately. ● Good spatial awareness and ability to move efficiently in the workplace, handling various kitchen tasks with care and consideration. ● Knowledge of California sanitation regulations and Food ServSafe certification. ● US work authorization without visa sponsorship, and ability to pass extensive background checks. ● Possession of a valid driver's license and reliable transportation. ● Ready for pre-employment health screenings, including physical, psychological exams, and drug tests; annual flu vaccination required. ● Annual flu shot required. OUR CORE VALUES: ● Principals' First: Always put our principals' needs and interests first. ● Learn from mistakes: Admit mistakes upfront. Learns and grows from mistakes. ● Conscientious: Attention to detail. Finishes duties mindfully, effectively, and promptly. ● Dedication: Shows a deep commitment to the role and the company. ● Accountable: Takes ownership of tasks and completes thorough due diligence. ● Independent: Thinks and acts independently. Able to be self-taught and keep improving. ● Resilience: Never complains or shies away from work. Welcome feedback and can thrive under pressure. WHY JOIN US? ● Prestigious Environment: Operate within a high-end private household, managing luxurious properties and engaging with an exclusive clientele. ● Strategic Impact: Play a crucial role in shaping and optimizing household operations, contributing to the overall efficiency and excellence of the residence. ● Professional Growth: Access to continuous learning opportunities, including specialized training and potential for career advancement within a prestigious organization. ● Technology Driven Operations: Work in an environment that prioritizes modern tools and systems for seamless communication, task management, and operational efficiency. ● Competitive Compensation: Enjoy a highly competitive salary range with significant earning potential through performance-based bonuses and comprehensive benefits. ● Supportive Culture: Thrive in a collaborative and supportive work environment that values dedication, integrity, and excellence.

Are you a passionate and reliable leader ready to take the next step in your hospitality career? We're looking for a Cafe Chef, day-time at de Young Cafe at de Young Museum in Golden Gate Park to help support and inspire our growing café team. With five bustling locations across San Francisco-and more on the horizon-we're a well-established name in the city's vibrant food-service scene. For over 45 years, we've built our reputation on quality, customer satisfaction, and culinary excellence. As we continue to grow, we're looking for someone who shares our high standards, thrives in a fast-paced environment, and values teamwork and creativity. Join a dynamic team of talented professionals and help shape the next chapter of our legacy. Ready to grow with us? Let's build the future of great hospitality-together. JOB PURPOSE We are seeking a passionate, skilled chef to create delicious meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards. To ensure success in your role as chef, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more. MAIN DUTIES A: Key Responsibilities - To manage the kitchen for assigned tasks and duties - To maintain a high standard of food quality and presentation. - To maintain portion control and manage any wastage recording, where necessary, appropriately. - To ensure that dishes are prepared and cooked according to the specific instructions. - To participate in a team of chefs and stewards and work collaboratively with others in pursuit of team goals. - To support the kitchen team in providing an efficient and effective food service as is required from the catering department. - To ensure the smooth running of the kitchen in line with departmental procedures on a day to day basis including but not limited to; o Reviewing stock levels and noting ordering requirements clearly. o Ensuring that all deliveries during your shift are checked and stored correctly, checking always for quality and freshness, rotating and controlling stock in accordance with best practice. o Assisting with the execution of accurate stock audits. o Debriefing and providing written documentation to kitchen team for shift execution. - To execute the development of the menus in terms of service standards and profitability. - Ensure all policies, procedures, standards and guidelines are carefully adhered to. - To be responsible for cleaning and care of all equipment in the area of work. - To ensure that all equipment and utensils, floors, walls and surfaces of the kitchen using the methods and materials in accordance with Health & Safety, Food Hygiene and OSHA regulations and legislation./ Ensure that the cleaning schedule is adhered to and that cleaning tasks are completed as necessary and appropriate. - To execute any catering services undertaken by the Café. - To build effective and constructive relationships. - To communicate clearly, concisely and professionally. Any other duties that might reasonably be expected from the post holder. B: Requirements & Personal Attributes - Candidates should possess appropriate qualifications and experience to meet the requirements of this role. Minimum 3 Years prior Café Chef or 4 Years as Sous-Chef in large volume operations required C: Experience / Knowledge - Experience of working in a supervisory role in a busy commercial kitchen with multiple business areas. - Experience of menu and product development - Experience of catering for large functions D: Key Skills - Excellent human relation and guest service skills. - Commercial awareness. - Flexibility. - The ability to be proactive and identify and recommend changes for improvement where appropriate. - Accuracy and attention to detail. - Good communication and interpersonal skills - Problem solving skills. - Excellent leadership & organizational skills and the ability to handle a varied and demanding workload. - The ability to work independently and demonstrate initiative as well as being able to work effectively as a member of a team. E: Personal Hygiene and Appearance - Observe good personal hygiene at all times and be of well-groomed appearance at all times. F: Food Hygiene and Health & Safety - All staff are required to observe and comply with all relevant regulations and legislation set out on in the Handbook in line with statutory obligations. - Participate in all training as required. - Constant standing and walking - Frequent lifting/pushing/pulling objects & occasionally lifting/pushing/pulling objects up to 50 lbs, rarely lifting/pushing/pulling objects up to 100 lbs (with assistance). - Safely Load and Unload catering trucks with food transit boxes and equipment - Able to use ladders, clean ground level areas - Valid California Food Handlers Card & Manager ServeSafe Certified - Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the operation when needed to assist operations to perform job duties not necessarily contained in this job description - Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations. - Whilst English is the main language of communication; we welcome bilingual English & Spanish speakers G: Additional Information This is a full-time post. Attendance will be required in line with the business requirements, including at weekends, holidays and in the early mornings as well as evenings, based on rotating scheduling. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Salary: $90K-$100K Benefits: M/D/V, 401K, PTO Seeking a positive, bilingual Sous Chef with a passion for leadership and hands-on excellence to oversee elevated breakfast service across two luxury hotels at The Estate, Yountville. Qualifications Minimum 3 years in a Sous Chef role at a luxury property Bilingual (English/Spanish) required Strong leadership, scheduling, and production skills Experience with ordering, inventory, and staff development High attention to detail and a warm, collaborative demeanor Responsibilities Service Leadership - Lead daily elegant breakfast service for a 200-room estate property with buffet and à la carte elements Back-of-House Operations - Manage ordering, prep, food cost, and scheduling Team Culture & Training - Support and guide a multicultural kitchen team, setting the tone through presence and professionalism Collaboration - Work closely with the Executive Chef to ensure consistency, efficiency, and elevated guest experiences

The Pastry Sous Chef deals with the day-to-day business and upcoming banquet events. This position develops concepts and cost to maintain growth for the company and the employees. The Pastry Chef sets standards and objectives for each outlet, and coordinates events, creates dishes, and prepares a specialty of desserts, pastries, and baked foods. The Pastry Sous Chef reports to Executive Chef. Essential Functions: Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values. Effectively direct the planning, design, coordination, and organizational phases of all food production for restaurant and banquet operations. Effectively communicate with department leaders in the food services, beverage and related support and operating departments. Ensure food quality and food safety measures are executed while maintaining food costs at targeted levels. Assist in department selection, hiring, training, standards and procedures, evaluating and scheduling processes. Continually evaluate and document the performance of all bakery positions. Oversee and operate capital budgeting process, including day-to-day forecasting of revenue, associated labor, and operating costs. Uses P&L as a tool to maintain proper costs and revenue levels. Effectively handle guest recovery and Team Member issues with appropriate documentation and follow-up. Continually evaluate equipment, stock levels, labor, and business volume forecasting taking appropriate actions to ensure all areas are prepared and in working order. Ensure the bakery team is properly trained and developed. Establish presentation techniques and quality standards. Demonstrate a comprehensive knowledge of products offered including wine and spirits, food recipes, prices, presentation, internal control procedures and all Company, as well as department, policies. Ensure all operations follow safety and health guidelines in accordance with all public health and sanitation regulations. Other job-related duties as assigned by management. Required Qualifications: Ability to communicate effectively with Guests, Team Members and Management in both written and verbal form. Three (3) years Food & Beverage supervisory experience. High School Diploma or equivalent required. Ability to handle a flexible schedule to work weekends, holidays and all shifts. Ability to delegate, empower and evaluate hourly Team Members to achieve desired objectives with minimal supervision. Must be familiar with a variety of the field's concepts, practices, and procedures. Ability to rely on experience and judgment to plan and accomplish goals. Sound judgment and decision-making ability, even when dealing with difficult situations where Guests, Team Members and the overall long-term profitability are not adversely impacted. Ability to work in a fast-paced environment and make quick judgment decisions. Must be at least 21 years of age. Must be able to obtain a Graton Gaming Commission License during the pre-employment process and maintain a gaming license while employed. Possess or obtain a California Food Handler's Certification.

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

$75,000 - $80,000 + Bonus This well-known and highly regarded fine dining restaurant in San Francisco is looking for a passionate and experienced Sous Chef to join their team, offering outstanding compensation, benefits, and career growth opportunity. DESCRIPTION: The Sous Chef plays a key leadership role in the kitchen, collaborating with ownership and management to ensure culinary excellence, financial efficiency, and continuous innovation. Key Responsibilities Lead and manage the kitchen team, fostering a disciplined and collaborative environment while overseeing staff training, scheduling, and development Maintain high culinary standards by ensuring exceptional food quality, presentation, and compliance with health and safety regulations Control food and labor costs (COGS), manage inventory, and oversee ordering and receiving to optimize efficiency and minimize waste Collaborate with ownership and management on menu development, kitchen strategy, and operational improvements Ensure seamless communication between the front and back of house to enhance service and guest experience Assist in hiring, onboarding, and mentoring kitchen staff while troubleshooting operational challenges to maintain consistency and efficiency BENEFITS: Medical, Dental and Vision insurance Life and Disability insurance 401(k) options Paid time off including holidays Bonus eligible Staff meals and dining discounts Desired Skills & Experience: Minimum 2+ years of experience as a Sous Chef (or similar role) for a 5M+ fine dining restaurant Strong leadership and organizational skills with the ability to manage a high-energy kitchen Passion for high-quality food and an understanding of current culinary trends Experience in labor and cost control, scheduling, and inventory management Ability to work collaboratively with ownership and management to drive both financial success and creative growth Excellent communication and problem-solving skills Spanish speaking skills highly desired EOE - EQUAL OPPORTUNITY EMPLOYER

Line/Prep Cook IL Fiorello is an established organic Farm and Olive Grove. We are an internationally known olive oil producer. The Bistro is a plant forward kitchen that showcases our Olive Oils and Farm Produce. Objective: This position is part of the Il Fiorello Team with emphasis on our Oils and Organic Farm to Table Bistro and Events. We work as a team to ensure standards for our food and presentations. Responsibilities § Proper food storage and handling § Complete prep list and rotation of products § Track inventory usage and relay necessary orders to head chefs § Complete mise en place for daily “From the Farm” menu, including IFOCC events, private events and weekend Bistro specials § Preparation of sensory tasting and menu pairings § Preparation and presentation of Bistro menu items and private event meals § Maintain Kitchen cleanliness and organization § Collaboration with the entire team § § Menu changes and development § Harvest and utilize organic garden § Prep work for retail pantry items including jams, jellies, mustards, and hot sauce while practicing safe canning and preservation techniques. § Prior knowledge of bread baking is a plus. Candidate Qualities for This Position § Team mentality and communication skills § Knowledge of seasonal produce and herb identification § Passion for plant-forward cooking and kitchen creativity § Organized and able to manage time efficiently § Self-motivated and takes pride in their work § Has experience working in a small kitchen and/or understands the way this affects day-to-day operations § Can think forward and multitask when applicable Position Requirements § Minimum of one year's experience in related kitchen environments, appropriate physical activity for kitchen related tasks § Food Safe Certificate § Current, valid Driver's License Training on site for our Olive Oils and Farm Produce § Guaranteed 32-40 weekly. § Work week is four or five days per week § One weekend day per week § 9 am to 5:00 pm § Occasional evening events: arrival and departure time as assigned § Four Grove Club events per year § IFOOC Private Events § Biweekly paycheck § PTO accumulated up to 80 hours per year § Holiday pay: Christmas, New Year's, Easter, Memorial, Juneteenth, July 4th, Labor Day § Health insurance benefit, supplements pending discussion of requirements § 401k benefit after one year tenure

Salary: $115,000 As the Executive Chef, you will be responsible for planning, organizing, and overseeing all aspects of food production. You will ensure the highest standards of culinary excellence, creativity, and efficiency, while maintaining food quality and profitability. This position requires strong leadership skills, a deep knowledge of kitchen operations, and a passion for culinary arts. Key Responsibilities: * Oversee all kitchen operations, ensuring efficiency, cleanliness, and adherence to food safety regulations. * Lead, mentor, and manage kitchen staff to ensure smooth daily operations and a positive working environment. * Develop and execute creative and seasonal menus in line with restaurant vision. * Ensure consistency and quality of food production and presentation. * Monitor inventory and ordering of supplies, controlling food cost and waste. * Collaborate with management and other departments to improve guest experience and operational efficiency. * Ensure compliance with health and safety regulations. * Stay up-to-date with industry trends and culinary innovations. Qualifications: * Proven experience as an Executive Chef or in a similar role in a fine dining or high-volume restaurant. * Culinary degree or relevant certification is preferred. * Strong leadership and team management skills. * Ability to work well under pressure in a fast-paced environment. * Exceptional organizational and multitasking skills. * Creative with a passion for food and innovation. * Knowledge of food safety and sanitation regulations. * Excellent communication skills. Benefits: * Medical with Vision, Dental * Company paid Life Insurance * Voluntary Supplemental Life, Hospital Indemnity, Critical Illness, Accident Insurance, Short Term Disability * 401K with company Match * Global Travel Discounts for all Hilton Brands * Commuter Benefits The Hilton San Francisco Airport Bayfront is an equal Opportunity Employer. All qualified applicants and employees will receive consideration for employment without regard to race; color; sex; gender identity; sexual orientation; religious practices and observances; national origin; pregnancy; childbirth; or related medical conditions; status as a protected veteran or spouse/ family member of a protected veteran; or disability. If you need accommodation for any part of the application process because of a medical condition or disability, please send an email to ***************************** or call **************to let us know the nature of your request.

Salary Range: $100,000 - $110,000 Annually City Experiences is seeking a Executive Chef for our operation in San Francisco and Berkeley. About You: This person will be adaptable, dynamic, and embody City Experiences' RESPECT Service System. About the Opportunity: The City Executive Chef will successfully manage back-of-the-house cruise execution to ensure consistently high levels of quality, service, sanitation, and guest satisfaction while maintaining a high level of profitability. Essential Duties & Responsibilities: * Cruise Execution * Manage back-of-the-house staff, including recruitment, training, coaching/discipline, and retention * Ensure effective execution of each cruise (back-of-the house only) according to the specifications of the Product Management Guide so that guests receive a quality, seamless experience on each cruise. Specifically: * Direct the efforts of the kitchen staff * Ride cruises to observe & coach sous chef and Kitchen Supervisors on effective preparation & management skills * Identify and deliver skills training needs for all kitchen staff * Work with each kitchen management team member monthly to evaluate performance/skills and provides necessary coaching * Rotate as kitchen shift manager on cruises as needed and ensures adherence to procedures detailed in the Product Management Guide * Ensure that all staff consistently follows and adheres to all health department sanitation codes and requirements thereby maintaining the Company's strict standards of sanitation * Establish department priorities and execute against them based on long-term vision * Work with Food & Beverage Director(s) to develop all kitchen budgets according to company guidelines * Maintain close liaison between the kitchen and other departments including the front-of-the house * Recommend and execute approved programs that improve the level of service and product quality * Execute other projects as assigned by management * Kitchen Team Management * Recruit new kitchen staff when necessary to fill vacant positions * Deliver training of all new kitchen staff * Schedule kitchen staff according to staffing matrix * Adhere to Company's performance management guidelines for all discipline and termination situations * Recommend appropriate compensation packages within company guidelines * Provide and direct development/career growth plans for each kitchen staff members * Provide performance reviews of all full-time kitchen staff * Recommend the promotion of kitchen staff members * Develop positive working relationships with other department heads and peers * Develop strong teamwork within the staff * Help develop and execute shipmate incentive programs * Guest Service * Resolve guest service issues, in conjunction with the on-duty Restaurant Manager, utilizing strong guest service skills and exercising diplomacy in keeping with company objective of guest retention * Implement and maintain effective safety programs in conjunction with the Operations Department * Maintain high standards of sanitation in accordance with Company standards and in accordance with health department codes & requirements * Administration * Monitor and control all costs associated with the kitchen operation of the city in accordance with budget, including but not limited to, labor and food costs * Ensure adequate stock by conducting accurate inventories * Purchase all food products and cleaning supplies according to established procedures. Ensure timely delivery so adequate stock is available when needed * Recommend cost savings that are consistent with company objectives * Process all invoices in a timely manner to maximize corporate rebate program * Administer payroll system including scheduling, checking, transmitting and processing * Maintain food, suppliers and equipment purchasing systems, which ensure maximum quality, least cost and high reliability * Schedule kitchen staff work periods to achieve maximum payroll efficiency * Ensure that all states and local health requirements are met onboard and that all shipmates are familiar with these requirements * Purchases all Headquarters specified items * Responsible for overall food quality reporting for the city * Other duties as assigned Requirements & Qualifications: * High school diploma or equivalent required * Minimum of ten (10) years of total kitchen experience in full-service/banquet, high volume environment required * Five (5) years' kitchen management experience plus either minimum two (4) years' formal culinary training or two (4) years' additional kitchen experience in a full-service/banquet, high volume environment * Knowledge of health department sanitations codes & requirements * Must have ServSafe Certification * Proper food handling & preparation procedures * Ability to read, write, and speak English to comprehend and communicate job functions * Ability to communicate effectively in oral and written form * Able to manage multiple priorities/tasks, work in a fast-paced environment, and consistently meet deadlines * Ability to establish and maintain effective working relationships * Finger/hand dexterity in order to operate food machinery * Grasp, lift and/or carry, or otherwise move goods weighing a maximum of 200 lbs. on a continuous schedule * Able to work in confined spaces and perform duties within extreme temperature ranges * Stand, walk, and/or sit continuously perform essential functions for an extended period of time * Hearing and visual ability to observe and detect signs of emergency situations, distinguish product, taste, texture and presentation and observe preparation * Proficient computer skills including Microsoft Office applications (especially Word & Excel & Outlook) About Us: City Experiences' passion is to provide amazing experiences on land and water. Our 40-year success through organic growth and acquisitions has resulted in a portfolio of over 25+ brands that welcome upwards of 30 million guests/riders annually. If you're an enthusiastic team player who thrives in an environment where communication, creativity, and cooperation are encouraged, this may just be the opportunity for you. The RESPECT Service System embodies City Experiences' mission, vision, values and operating principles. By creating a company culture that puts RESPECT at its core, we believe it will drive us to achieve our goal of becoming a Global Experiences and Transportation Leader. The Company is proud to be an Equal Employment Opportunity and Affirmative Action employer. We prohibit discrimination and harassment against any applicants or employees based upon their race, color, religion, national origin, sex, age, sexual orientation, gender identity or expression, mental or physical disability, status as a protected veteran, or other characteristics prohibited by applicable law. Additionally, we encourage all qualified applicants including those with past arrest or conviction records to apply. The Company participates in the E-Verify program in certain locations. #priority-acq

Job Title: Executive ChefLocation: RV Lodge and Resort in Central CaliforniaAbout Us: Join us at our picturesque RV lodge and resort, where nature meets luxury dining! Our resort caters to families and travelers seeking a unique culinary experience amidst stunning landscapes. We pride ourselves on providing delicious, locally sourced meals that enhance the overall experience of our guests, whether they are unwinding after a day of outdoor adventures or gathering with loved ones. Job Summary: We are on the lookout for an innovative and dedicated Executive Chef to lead our culinary team at the RV lodge and resort. The successful candidate will have extensive experience in the hospitality industry, excel in creating diverse menus that cater to a variety of tastes and dietary requirements, and possess a passion for locally sourced ingredients. Responsibilities: Oversee all culinary operations within the lodge and resort, ensuring exceptional food quality and presentation. Design and implement seasonal menus that highlight local ingredients and cater to diverse guest preferences. Manage kitchen staff, providing mentorship and leading by example to cultivate a creative and efficient working environment. Control kitchen budgets and costs effectively while maintaining the highest standards of food quality. Monitor and maintain food safety and sanitation standards in accordance with local health regulations. Work closely with the management team to ensure seamless service delivery and guest satisfaction. Incorporate feedback from guests and staff to continually improve menu offerings and dining experiences. Participate in vendor selection and relationship management to source the best ingredients for our kitchen. Requirements Requirements: Proven experience as an Executive Chef or similar role in the hospitality industry. Strong knowledge of food preparation techniques and a commitment to culinary excellence. Culinary degree or equivalent certification preferred. Demonstrated ability to create innovative and appealing menus while considering dietary restrictions. Excellent leadership skills with the ability to inspire and manage a diverse kitchen team. Strong financial acumen, with experience in budgeting and cost control measures. Exceptional communication skills and the ability to collaborate with other departments effectively. A passion for using locally sourced ingredients and sustainability in food preparation. Benefits $100K, Bonus, relocation, and Temp Housing Health Care Plan (Medical, Dental & Vision) Retirement Plan (401k, IRA) Life Insurance (Basic, Voluntary & AD&D) Paid Time Off (Vacation, Sick & Public Holidays) Family Leave (Maternity, Paternity) Short Term & Long Term Disability Training & Development Wellness Resources

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

Lead Culinary Excellence at the Global Leader in Vibe Dining! Why Join Our Team? Industry-Leading Compensation Package Opportunities for Merit-Based Raises & Performance Incentives - Rewarding dedication, skill, and excellence in the Vibe Dining Experience. Up to 15% of the base salary in performance-based bonuses Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Chef de Cuisine, you will be responsible for leading daily kitchen operations, ensuring that all dishes meet our signature high-quality standards, and fostering a team-first, high-performance environment. Key Responsibilities Culinary Leadership & Menu Execution Oversee daily kitchen operations to ensure flawless execution, consistency, and presentation Develop and execute creative, seasonally inspired menus aligned with THE ONE GROUP's brands Ensure every dish meets THE ONE GROUP's premium quality standards and reflects our commitment to excellence Team Management & Development Train, mentor, and evaluate kitchen staff, fostering a positive and team-oriented work environment Set clear expectations for performance, professionalism, and culinary innovation Ensure proper scheduling and labor compliance, including meal and rest breaks Operational & Financial Performance Manage inventory, food ordering, and cost control to maintain efficiency and profitability Monitor waste reduction strategies and optimize portion control Ensure compliance with food safety, sanitation, and California labor laws Guest Experience & Collaboration Work closely with the front-of-house team to deliver a seamless dining experience Act as a culinary ambassador, engaging with guests and VIPs when needed Collaborate with the management team to uphold THE ONE GROUP's reputation for exceptional hospitality Safety & Compliance Maintain strict adherence to health and safety standards, including food safety regulations Ensure all kitchen equipment is properly maintained and in safe working conditions Enforce workplace safety policies and best practices What We're Looking For 5+ years of culinary experience in a high-volume, upscale restaurant, with 4+ years in a leadership role Expertise in modern cooking techniques, menu development, and quality control Proven ability to train, motivate, and lead a diverse team Strong business acumen with experience in food cost management and operational efficiencies Knowledge of health and labor laws, including compliance with fair pay and scheduling regulations SERV Safe Food Manager Certification (or equivalent as per state law) Exceptional communication and problem-solving skills Physical Requirements Ability to stand for extended periods and work in a high-heat environment Capability to lift and carry up to 50 lbs. Flexible schedule, including availability on nights, weekends, and holidays Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

Executive Chef for Full Scratch Kitchen Needed Pay Range: $80,000-$90,000 (Based on Experience) Must be able to work Weekends/Holidays Our Chefs are the creative force of our growth, the heart of our strength, and the key to our success. We are not looking for good, because we thrive on greatness. Our singular driving goal is to provide the best and freshest cuisine possible. We are known for setting the industry standard with our focus on seasonal menus, state-of-the-art kitchens, and high-quality local ingredients. Our teams craft exceptional cuisine in Chefs Playgrounds with access to the most contemporary tools and technology available to the culinary world. The only thing missing is YOU! Who we are looking for: Innovators who don t follow the standard, they set it Ambitious and driven executive chefs that want to grow and evolve in a rapidly expanding Chefs that want to be rewarded for the results of their hard work Chefs that are food-focused, trend-driven, and customer savvy Results-oriented performers who drive and thrive on their own merits Forward-focused culinarians who thrive in collaborative environments Chefs who don t shy away from next-generation technology but leverage it for solutions Leaders who create flexible, contemporary work environments Driven, competitive, and focused individuals who are passionate about hospitality and creating exceptional food experiences What we offer: Medical, Dental, and Vision benefits Vacation, Personal Day, Sick Pay, Holidays Complimentary Meals Bonus Opportunities Company Paid Life Insurance Team Member Discount Program (LifeMart) 401(k) Savings Plan with Company Match Recognition Programs Student Loan Refinancing Tuition Reimbursement Pet Insurance Employee Assistance Program Emergency Financial Assistance What we request: The ability to learn, grow and evolve Experience leading a Full Scratch Kitchen as an Executive Chef, Kitchen Manager, or Executive Sous Chef Experience crafting seasonally curated and guest-focused menus The ability to manage fixed food, labor, and product costs Ability to lead a kitchen to execute flawless dishes in a timely manner Ability to develop relationships with staff, guests, and residents Passionate about service to others and creating exceptional food experiences Must pass a Criminal Background check and Health Screening tests, including physical and TB Tests For the health and safety of our team members and residents, Oakmont Management Group may require team members to vaccinate, participate in daily screening, surveillance testing, and to wear face coverings and other personal protective equipment (PPE) to prevent the spread of the COVID-19 or other communicable diseases, per regulatory guidelines. Oakmont Management Group, based in Irvine, California, is a recognized leader in the senior living industry that manages a portfolio of communities under the Oakmont Senior Living and Ivy Living brands. OMG serves thousands of seniors across communities in California, Nevada, and Hawaii. At OMG, we strive to create an atmosphere of family and community among team members, residents, and resident family members. We know that caring and meaningful relationships are the foundation of a rewarding life, and our team is hand-selected for their skills, previous experience, and passion for working with the elderly. Our practice is to incorporate joy and laughter alongside our expectations of excellence. Walk into our communities and feel our pride of ownership and commitment to service. Oakmont Management Group is an Equal Opportunity Employer.

National, established restaurant group is looking for a passionate and operationally savvy executive chef for our high-volume, modern concept in the San Francisco market. The ideal candidate must have financial acumen, a minimum of 3 years in an executive chef role or higher, with strong leadership experience. Free standing restaurant management of $10mil+ required. Continued growth opportunities and great benefits!

Hourly Wage ISS offers a competitive compensation package including Benefits, Paid Time Off, and a starting hourly salary of 29.00 USD Key Purpose Sous Chef is responsible for assisting in the overall success of the food program. This entails adhering to client's culture and guidelines, OSHA, the Health Department's regulations, and Guckenheimer food quality standards. This position oversees the daily operational tasks, net menu's recipe execution, production sheets and pars, food purchasing, sanitation, and safety. In addition, the Sous Chef motivates, trains, develops, and directs all employees to accomplish the objectives of the operation The general responsibilities of the position include those listed below, but Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements. Success Criteria Ensure: Kitchen organization and cleanliness provide a safe environment for all employees and guests Workplace Safety guidelines, policies, and SOPs are followed daily Food Safety guidelines, policies, and SOPs are followed daily HACCP guidelines, policies, and SOPs are followed daily All internal audit guidelines, policies, and SOPs are followed daily Guidelines, policies, and SOPs are followed daily Key Accountabilities Always provide the highest quality of service in accordance with ISS/Guckenheimer and client standards Utilize food preparation procedures in accordance with current applicable federal, state and local guidelines and regulations to ensure high quality food service is provided Assist Executive Chef with administrative duties including, attendance, human resources and all other timelines as directed Monitor and review HACCP logs Assemble RTE menu items in accordance with recipes, following core standards for ISS/GEI for presentation, packaging, and labels Clean and sanitize work areas and equipment and must follow ISS/Guckenheimer, and government regulatory rules and procedures Support management team with taking monthly inventory Notify management when there are any concerns with product quantities, food/equipment safety, or any other situation that requires management attention Attend all meetings of the day Report all accidents and injuries in a timely manner May perform other duties and responsibilities as assigned Food Programs Ensure that high quality food items are creatively, well prepared and presented in a cost-effective manner Follow Guckenheimer' s food standards guidelines Ensure that all products and ingredients that are used are purchased following Guckenheimer' s purchasing standards and sustainability commitments Work with the management team to ensure that all display, catering and café service and culinary set up meet specific account standards Make sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the client and directed Staff Train and supervise staff Supervise proper uniform standards following the employee handbook and established account guidelines Assist in staff reviews, coaching sessions, and disciplinary actions. Ensure that all training standards are met and documented for direct hires Customer Service Represent the company in a courteous, efficient, and professional manner in all customer, client, and employee interactions Interact with customers and resolve customer complaints in a friendly and service-oriented manner. Communicate with the Client honestly, accurately and in a timely manner. All communication including e-mail is written in a professional and organized manner Financial Review weekly participation, making recommendations if there is a noticeable change that may affect food budget or service levels Maintain and monitor labor with business forecasts and the budget Ensure that food cost meets budgetary goals each week Retail Ensure that overall café meets the standards, as well as oversee the daily appearance and upkeep of the Café as directed by client Supervise the proper presentation of food Adhere to Guckenheimer' s standards of fresh and creative décor; making sure it represents season and the food that is been served Edit the daily signage for proper spelling, allergens, and descriptions. Physical Demands & Work Environment Come to work properly dressed according to the dress code Employee must be able to work under pressure and time deadlines during peak periods Work in a standing position for long periods of time (up to 8 hours)

Returning UsersLog Back In In the places where people care about food, we create culinary experiences worth discovering and sharing. We bring the food people love to the places they work, making Campus and Corporate dining simply delicious. Sodexo with Good Eating Company is seeking a dynamic individual for the role of Campus Executive Chef. As the Chef you'll be at the forefront of culinary excellence, curating upscale hospitality experiences that delight our students, facility, and staff. This is a hands-on, innovative role that will focus on fresh ingredients to growing the culinary program with our customers. We are obsessed with local products, scratch cooking, great food and being best in class. We seek a strong culinary leader with a proven commitment to innovation, teamwork, and collaboration to help us achieve our vision. The Executive Chef will have full responsibility for all culinary functions for multiple departments of food service on campus. We have a high-volume catering department, a large "all you care to eat" dining restaurant, and multiple retail venue concepts. The Good Eating Company provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. What You'll Do * Ensure all food always looks and tastes great and is visually appetizing when served * Are strong all-round culinary ability and strong craft skills in all areas of professional cookery, including main courses; salads; sauce work; and pastry and baking * Have a strong knowledge of food and able to cook using multiple styles of cuisine * Recognizing and reacting to contemporary trends * Use of correct food terminology and cooking methods * Constantly looking for new recipes and new ideas and initiatives that will improve both the quality of food and service as a whole * Play a key role and enthusiastically mentor's culinary personnel What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * A positive "can do" attitude - commitment to our customers, clients and colleagues * Absolute pride in the quality of our food, service and presentation * A keen but respectful sense of humor, having fun at work Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Job Details Hotel Valencia Santana Row - San Jose, CA Full Time $80000.00 - $85000.00 SalaryDescription Up to $900 RETENTION PROGRAM PAY, and MORE, APPLY to FIND OUT! Are you a Customer Service Super Star…. WE NEED BIG STARS LIKE YOU!!! Come be a part of an AWARD-WINNING TEAM. Hotel Valencia Santana Row is located in San Jose, CA and is a pillar of the community. Our hotel is unique to the city and we are looking for outstanding talent to provide exceptional customer service to our guests. We are part of Valencia Hotel Group, a collection of hotels are created for today's passionate traveler, each of our hotels are intentionally built to showcase modern design and classic character. We are looking for team members who are ready to be empowered to go above and beyond. Duties and Responsibilities A banquet chef is responsible for planning, organizing, and directing the work of employees in the Banquet kitchen. They develop the banquet menu and then oversee the food preparation for all banquet and catering events and ensure the food produced is of the highest quality. Their typical duties and responsibilities include: Developing new menus and meals, based on customer demand or the season Testing and tasting all new menus/meals. Briefing banquet kitchen staff about the upcoming functions Establishing the priorities each day and assigning tasks to banquet kitchen staff Taking a physical inventory of specific food items for the daily inventory Ordering new supplies were necessary. Providing support and training other kitchen staff (e.g., in-line cooking, food preparation, and dish plating) Taking direction from the executive chef Ensuring the kitchen is kept clean, tidy, and sanitary. Supervising all junior kitchen staff Skills and relevant work experience As well as a genuine passion for food, banquet chefs will need skills such as: Verbal communication skills, as banquet chefs will need to communicate with the executive chef and other kitchen staff. Creativity, as part of producing excellent meals is to think outside the box and add a touch of uniqueness. Leadership skills, as banquet chefs will need to lead a team of staff and must be able to do this confidently. Attention to detail, as banquet chefs must plan the best menus, with the most delicious flavoring. Physical fitness, as banquet chefs will have to be on their feet all-day Organization skills, as kitchens are busy and stressful and banquet chefs need to keep their work environment tidy and clean. BENEFITS: Medical, Dental, Life insurance Paid Time Off Paid Community Service Days Click here to learn more If you have a passion for making people smile, teamwork, and excellence, we invite you to join our team! This can be the exciting next step in your hospitality career. Apply today! Valencia Hotel Group (and all its affiliates) is an Equal Opportunity Employer. Valencia Hotel Group provides equal employment opportunities to all persons. The company does not discriminate because of race, color, religion, sex, national origin, disability or ancestry in recruiting, hiring, placement, promotion or any other condition of employment and actively seeks a diverse and representative work force.

Job Details 1068 Mission Street - San Francisco, CA Full Time $83562.00 - $86032.00 Salary Restaurant - Food ServiceDescription Responsible for CHEFS kitchen management and all aspects of CHEFS kitchen operations. Acts as immediate supervisor to CHEFS kitchen staff and as resource to the CHEFS management team for information, opportunities, and services regarding food provisions for any and all CHEFS activities.. Works as a member of the CHEFS Kitchens Social Enterprise to facilitate a team environment that is dedicated to providing the highest quality meals and services to ECS clients while simultaneously enhancing the training opportunities afforded to CHEFS culinary training students DUTIES AND RESPONSIBILITIES INCLUDE: Key responsibilities: 1. Responsible for delivery of up to 1,000 per day to ECS shelters (500+ residents) and other agencies or locations as necessary. 2. Works closely with the Chef Instructors to integrate culinary students into the activities of meal preparation and delivery. 3. Management of kitchen staff, including recruitment, hiring, supervision, training, and termination, when necessary. Follows policies, procedures, rules and guidelines of Episcopal Community Services. When supervising union members, follow guidelines established in the Collective Bargaining Agreement. Ensures all kitchen personnel obtain proper Food Handling & Food Safety certification by a local, accredited body. Ensures that all new staff members are trained and have received appropriate orientation. 4. Responsible for completion of all personnel information including probationary assessments and employee appraisals. Responsible for all timely and accurate submission of Paycom. 5. Creates monthly menus and posts weekly communications to guide kitchen staff when preparing meals. 6. Quarterly consultations with City-appointed nutritionist and Standards of Care representative to ensure compliance with health, safety and dietary regulations; responsible for implementation of associated regulatory procedures and preparation of all materials for follow-up. 7. Responsible for weekly inventory of perishables, non perishables and packaging, cost control, and quality of ingredients, and identifying discrepancies in order to ensure accurate records. 8. Regular communication and collaboration with ECS maintenance departments and external maintenance companies for mission of kitchen service requests and repairs. 9. Responsible for timely and accurate submission of invoices for account payments; keeps accurate records of expenditures and communicates regularly with ECS Finance Department. 10. Fields and responds to all relevant client complaints. 11. When using designated ECS vehicles, utilizes the skills and techniques of defensive driving, obeying all DMV directives and traffic laws. 12. Coordinates and oversees all food service operations ensuring a safe environment for staff and participants and serves as a member of the ECSs Safety Committee. 13. Meets regularly with the Director of CHEFS and Social Enterprise and the CHEFS Business Development Manager and CHEFS kitchen team. Attends all meetings as assigned or as required. 14. Ensures that ECS kitchen facilities and equipment are code-compliant and are kept clean and safe at all times. Performs other relevant duties as assigned. Qualifications QUALIFICATIONS: 1. A Culinary Arts Degree preferred. 2. Five years of first-hand experience in a commercial or institutional kitchen environment (restaurants, catering, hospitals, hotels, etc.) with at least three years of management or supervisory experience. 3. Hands-on approach to all aspects of kitchen operations, including strong organization, coaching, and mentoring. 4. Experience working with underserved populations preferred. 5. Understanding of and identification with the mission and values of Episcopal Community Services. 6. Strong written, verbal and interpersonal communication skills. 7. Ability to take initiative, and has a flexible, collaborative work style. 8. Possession of a valid California drivers license. 9. Basic knowledge of emergency procedures. 10. Proficient in Microsoft Suite including email, Teams, excel, word, video calls, and data entry. 11. This position requires certification in Food Handling & Food Safety by a local accredited body (may be obtained on the job). 12. Conversational in Spanish is a plus. 13. At least 5 years of leadership experience supervising staff to include: selection of staff, training, development, performance evaluations, progressive discipline, taking appropriate disciplinary action and knowing when to partner with Senior Leadership and Human Resources. 14. Joyful and optimistic with an authentic level of compassion; emotionally mature with a good sense of humor. 15. Must have the ability to welcome and respect co-workers and client populations as unique individuals with different backgrounds, perspectives as well as differences in personalities, skill sets, life experiences, and knowledge bases OTHER: Must secure and pass finger image screening, a background check, and annual TB screenings. The incumbent will honor and abide by Episcopal Community Services organizational values and its policies and procedures. ECS will consider for employment qualified applicants with arrest and conviction records as consistent with San Francisco's Fair Chance Ordinance. ECS values a workplace where every individual is respected, supported, and given equal opportunity to thrive. We are an equal opportunity employer dedicated to creating a welcoming and inclusive environment for all.

Temporary Executive Chef for Full Scratch Kitchen Needed Pay Range: $80K - 90K Exempt Pay (Depending on Experience) Our Chefs are the creative force of our growth, the heart of our strength, and the key to our success. We are not looking for good, because we thrive on greatness. Our singular driving goal is to provide the best and freshest cuisine possible. We are known for setting the industry standard with our focus on seasonal menus, state-of-the-art kitchens, and high-quality local ingredients. Our teams craft exceptional cuisine in Chefs Playgrounds with access to the most contemporary tools and technology available to the culinary world. The only thing missing is YOU! Who we are looking for: Innovators who don t follow the standard, they set it Ambitious and driven executive chefs that want to grow and evolve in a rapidly expanding Chefs that want to be rewarded for the results of their hard work Chefs that are food-focused, trend-driven, and customer savvy Results-oriented performers who drive and thrive on their own merits Forward-focused culinarians who thrive in collaborative environments Chefs who don t shy away from next-generation technology but leverage it for solutions Leaders who create flexible, contemporary work environments Driven, competitive, and focused individuals who are passionate about hospitality and creating exceptional food experiences What we offer: Medical, Dental, and Vision benefits Vacation, Personal Day, Sick Pay, Holidays Complimentary Meals Bonus Opportunities Company Paid Life Insurance Team Member Discount Program (LifeMart) 401(k) Savings Plan with Company Match Recognition Programs Student Loan Refinancing Tuition Reimbursement Pet Insurance Employee Assistance Program Emergency Financial Assistance What we request: The ability to learn, grow and evolve Experience leading a Full Scratch Kitchen as an Executive Chef, Kitchen Manager, or Executive Sous Chef Experience crafting seasonally curated and guest-focused menus The ability to manage fixed food, labor, and product costs Ability to lead a kitchen to execute flawless dishes in a timely manner Ability to develop relationships with staff, guests, and residents Passionate about service to others and creating exceptional food experiences Must pass a Criminal Background check and Health Screening tests, including physical and TB Tests For the health and safety of our team members and residents, Oakmont Management Group may require team members to vaccinate, participate in daily screening, surveillance testing, and to wear face coverings and other personal protective equipment (PPE) to prevent the spread of the COVID-19 or other communicable diseases, per regulatory guidelines. Oakmont Management Group, based in Irvine, California, is a recognized leader in the senior living industry that manages a portfolio of communities under the Oakmont Senior Living and Ivy Living brands. OMG serves thousands of seniors across communities in California, Nevada, and Hawaii. At OMG, we strive to create an atmosphere of family and community among team members, residents, and resident family members. We know that caring and meaningful relationships are the foundation of a rewarding life, and our team is hand-selected for their skills, previous experience, and passion for working with the elderly. Our practice is to incorporate joy and laughter alongside our expectations of excellence. Walk into our communities and feel our pride of ownership and commitment to service. Oakmont Management Group is an Equal Opportunity Employer.