Chef Jobs in Eureka, CA

RH is seeking a Sous Chef to join our team in providing world-class guest experiences while taking great care of our equipment and facilities. Your Responsibilities Live Our Vision, Values and Beliefs every day Assume the role and responsibilities of the Executive Chef when not present Constantly monitor hospitality areas to ensure they are kept clean, safe and code compliant Support strategic research and development initiatives Recruit the right talent for our ever-changing business and conduct pre-employment interviews Lead, train, and conduct in-the-moment coaching to professionally develop Kitchen associates Contribute to daily confidential Leader Notes log with record of associate, training, service, and food issues dealt with during shift Embrace an ever-changing business, and deliver top results no matter the obstacle Our Requirements 2+ years of relevant experience in Hospitality industry Maintain proper food certifications specific to State Laws Advanced knife skills Ability to work independently and with all levels of leadership in a fast paced environment Strong organizational skills and attention to detail Team player with enthusiastic outlook and creative mind Strong decision-making abilities Our Physical Requirements Must be able to lift up to 50 pounds Must be able to work standing and walking for extended periods of time About Us RH is an equal opportunity employer and does not discriminate against any applicant on the basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance. At RH, we are committed to promoting pay equity. Rate of pay is determined based on each individual's experience, qualifications, and the geographic location of the role.

Hospitality Confidential is pleased to present this exciting new Executive Chef position for an acclaimed hotel in Central California! Purpose: To operate the culinary department as a full charge manager. To actively supervise, direct, train, develop, and motivate employees to achieve desired results. To consistently produce high quality, unique, trendy, in season, farm to fork, food products with high perceived value. To regularly inspect all culinary departments to ensure proper food preparation, food service, food presentation, employee hygiene, employee productivity, sanitation, cleanliness and safety. To ensure that all food handling and related practices are managed in full compliance with Health Department and ServSafe requirements. Adhere to and ensure compliance with company policies, company procedures, all county, state, and federal rules, regulations and laws. To facilitate all phases of menu planning, pricing, development and implementation. To continually grow and enhance your professional knowledge, keeping apprised of food industry trends and innovations. To manage the culinary department operating expenses, labor costs and food cost of sale expenses within budgetary parameters. To continually strive to improve profit, sales and quality. Ensure that the culinary department is a safe working environment for our employees and employees are routinely trained on safety. Environment: The Executive Chef will supervise the culinary management team to uphold high standards of quality, food, cost control, food safety, sanitation, and staff development. The position manages over 100 culinary staff members. Additional duties include collaboration with the restaurant operations manager to ensure our food concepts are creative and up to date with industry trends, establishing and achieving budget expectations, and providing expertise in hiring decisions. The position requires superior communication, leadership, attention to detail, strong organizational skills, and a willingness to work with a sophisticated clientele in a rural environment. Physical Requirements: The role requires a mix of physical strength, coordination, and endurance, along with a quick mind for multitasking and maintaining high standards in the kitchen. The role requires a mix of physical strength, coordination, and endurance, along with a quick mind for multitasking and maintaining high standards in the kitchen Stamina and endurance: The job often involves long hours, typically 10-12 hours a day, including evenings, weekends, and holidays. Standing on your feet for extended periods, walking around the kitchen, and working under pressure can be physically taxing. Strength and Coordination: Executive chefs frequently lift heavy pots, pans, and food ingredients, as well as move large trays or boxes. Proper body mechanics and strength are needed to manage the physical aspects of the job safely. Dexterity and Hand-Eye Coordination: Fine motor skills are important for tasks like chopping, garnishing, plating, and managing intricate cooking techniques. The ability to multitask in a fast-paced environment is crucial. Heat Resistance: Kitchens are often hot, with stoves, ovens, and grills running all the time. Being able to work in high-temperature environments for long periods without discomfort or injury is a must. Hearing and Sight: Kitchens can be noisy, with multiple stations operating simultaneously. Good hearing is essential for communication in the kitchen, and keen eyesight is required for tasks like inspecting food quality, managing cooking times, and ensuring safety standards. Manual Dexterity: The ability to quickly and accurately use various kitchen tools, from knives to mixers to blenders, is essential. Chefs often have to perform delicate tasks under tight timeliness. Adaptability to Stress: The kitchen environment is fast-paced, with pressure from customers, deadlines, and managing a team. The ability to remain physically composed and focused under stress is critical. Supervisory Responsibilities: The Executive Chef is responsible for hiring, training, and managing kitchen staff, (5 Sous Chefs and 1 kitchen manager and 5 supervisory staff members including line cooks, prep cooks, dishwashers, and other kitchen personnel. This involves setting expectations, providing guidance, and ensuring staff are skilled and efficient. Duties and Responsibilities: Responsible for the creation and oversight of annual budgets, managing and leading the unit in forecasting and cost controls to meet or exceed stated standards. Overseeing day-to-day operations of all in-house culinary areas, including Banquets, Restaurants, Room Service, and Employee Cafeteria Developing and implementing new menus for all in-house culinary areas, including Banquets, Restaurants, Room Service, and Employee Cafeteria Working closely with outlet managers to ensure that the front-of-the-house staff isknowledgeable of menu items and preparation Developing and maintaining positive relationships with employees, customers and vendors Ensuring employees follow safety, sanitation, and security procedures Responsible for all food preparation, productivity, and control for all food outlets and banquet facilities Hiring, training, supervising, scheduling, and participating in activities of chefs, cooks, and other personnel involved in preparing, cooking, and presenting food in accordance with productivity standards, cost controls, and forecast needs Thorough understanding of food safety standards, including the HACCP program Qualifications and Skill Minimum of 5-7 years of high-volume restaurant experience as Executive Chef of a 4 Star or 4 Diamond full-service property with the display of progressive culinary management experience as an Executive Sous Chef Knowledge and experience with forecasting, budgeting, labor management, and purchasing concepts Thorough knowledge of food products, standard recipes, and proper preparation Proven success in a high-quality / high-volume restaurant operation Demonstrated ability to create fresh and exciting menu items for all outlets based on current food trends and/or seasonal produce coming from our own farming operation Ability to analyze and forecast data and ensure proper payroll and production controls Ability to obtain any governmental required licenses or certificates (i.e., Serve Safe certificate) Bi-lingual in English / Spanish preferred but not required Superior communication skills, both written and verbal, with proficiency in MS Word, Outlook, Excel, PowerPoint, etc. Graduate of an accredited and recognized culinary program is required Education and Experience Extensive culinary skills, including a minimum of 2 - 4 years of culinary schooling Graduate of a recognized Culinary School Culinary Institute of America, Cordon Bleu, etc.) or a degree in hospitality management, business administration Proven experience in restaurant setting exceeding 15-20 million in food and beverage CEC (Certified Executive Chef) as awarded by ACF preferred Benefits and Salary: $110,000 - $125,000 base salary Bonus program worth up to 15% of base salary 401(k) with company match Health insurance Dental insurance Vision insurance Life insurance Paid time off Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Sycuan Casino Resort is looking for a talented Chef de Cuisine to join our team at Bull & Bourbon Steakhouse! If you have a flair for fine dining and a passion for culinary excellence, we want to hear from you! We offer competitive pay, free transportation to work, employee discounts, and much more. Our Chef de Cuisine position is a salaried position and can vary depending on experience. We are looking to hire Full Time and for a candidate looking to start immediately! Job Purpose: The Chef de Cuisine is primarily responsible for managing all aspects of multiple kitchens, such as menu plans, operations, recipes, financial responsibility, portion and inventory control, and food quality. The Chef de Cuisine will lead the team to operate as effectively and efficiently as possible while not sacrificing quality of service and also create a positive and engaging work environment. Duties will be carried out in accordance with all policies, procedures and applicable laws, ordinances and compacts. Job Duties and Responsibilities: (Note: Duties and responsibilities may be added, deleted, or changed at the sole discretion of Sycuan Management at any time) Maintains the efficiency of kitchen operations Assigns duties to kitchen staff, and monitors schedules and performance Communicates pertinent departmental information to staff Performs Cook duties as needed Insures departmental and casino-wide policies and procedures, as well as state food handling guidelines are followed Creates, develops and implements menus Develops and trains team members Monitors team member performance and provides coaching, guidance, performance feedback, and discipline when necessary Ensures product and labor costs are within established guidelines Establishes and maintains quality standards Places food orders Coordinates and executes off site events Hires qualified kitchen personnel Essential Requirements: High School Diploma or G.E.D. ServSafe Manager Certification 5 years chef experience 21 years of age Desirable: Culinary degree Food services supervisory experience Skills and Knowledge: Essential: Ability to create recipes and menus Ability to prepare a wide range of food products Ability to apply creative concepts to food preparation and presentation Ability to interact effectively with team members and guests Ability to provide leadership and guidance to staff Ability to appear for work on time Ability to communicate effectively in the English language Ability to maintain professionalism and composure Ability to complete forms and documents Ability to perform simple mathematical calculations Excellent English writing skills Working knowledge of MS Word and Excel Ability to understand and follow verbal directives and written directions Ability to accept constructive criticism Ability to lift up to 25 lbs. Ability to stand for up to eight hours at a time Ability to bend and stoop Ability to train and motivate subordinates Multi-lingual Supervisory/Managerial Accountability: Direct: Sous Chef, Cook III, Cook II, Cook I, Steward I Indirect: None We offer steady work with guaranteed 40 hours, opportunity for overtime, and regular paychecks! Full Time positions offer FULL BENEFITS: (Medical, Dental, Vision, 401k with Match, 30K in Life Insurance paid by Sycuan- no cost to employees, PTO and More!) Competitive Pay, Annual Bonuses, Annual Reviews with merit increases. ** FREE shuttle services for team members **

The Restaurant Chef responsibilities include overseeing the culinary operations of a designated restaurant outlet. This position is primarily responsible for planning, organizing, directing and supervising the work of Team Members in a restaurant kitchen environment, and all culinary related tasks. The Restaurant Chef works in conjunction with the Restaurant General Manager to uphold quality standards, maintain consistency and ensure timely execution across all meal periods. Key responsibilities include developing new menus, preparing, testing, tasting and controlling new menu items, as well as following established recipes provided by Food Operations leadership and/or restaurant brand partners. The Restaurant Chef maintains updated and accurate recipes and cost of all dishes. Essential Functions: Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promoting our values. Oversee daily kitchen operations and manage all aspects of assigned kitchen(s), ensuring smooth execution of food production, team coordination, and service efficiency. Supervise and train Team Members by directing, mentoring, and supporting kitchen staff, ensuring adherence to food preparation standards and fostering professional growth. Conduct ongoing training on policies, procedures, and culinary techniques. Ensure supporting training materials and reference guides are maintained to support Team Members in performing their roles effectively. Develop and execute recipes, create and refine recipes that align with Graton's brand and guest expectations, ensuring proper execution of standardized recipes. Ensure food quality and consistency, oversee all food production, maintain high standards in taste, presentation, and portion control. Maintain inventory and cost control, implement inventory management procedures, monitor food usage, and ensure proper stock levels for continuous kitchen operations. Enforce safety and sanitation standards, uphold all Department of Health, OSHA, and company regulations to maintain a clean, hazard-free kitchen. Monitor and maintain kitchen equipment and facilities, addressing any operational and work safety concerns promptly. Schedule and assign tasks efficiently, create and manage team schedules, ensuring optimal staffing levels while maintaining labor cost controls. Maintain accurate Team Member records, oversee attendance tracking, payroll accuracy, and coaching documentation. Facilitate communication and team engagement, lead daily huddles, update communication boards, and ensure all team members are informed of operational updates. Uphold department policies and standards by enforcing company policies, procedures, and service standards while fostering a positive and productive work environment. Provide regular feedback, coaching, and corrective action to ensure fair and consistent performance management. Required Qualifications: Minimum of five (5) years of culinary experience in related fields. At least two (2) years of experience in a high-volume and/or fine dining environment. Strong understanding of profit and loss statements, cost control, menu planning, budgeting, training, inventory control, and sanitation. Ability to work in all aspects of kitchen operations, including high-volume production across breakfast, lunch, and dinner services. Proficiency in fine dining techniques, butchering, baking, soups, stocks, sauces, roasting, sautéing, broiling, grilling, and cold food production. Ability to communicate clearly and professionally with guests, Team Members, and management in both written and verbal forms. Strong ability to manage time effectively and work independently with minimal supervision. Must be able to work a flexible schedule, including nights, weekends, and holidays as needed. Demonstrates maturity, sound judgment, and the ability to make effective decisions, even in high-pressure or challenging situations. Must be able to obtain a gaming license from the Graton Gaming Commission during the preemployment hiring process. Must possess or obtain a California Food Handler Certification

SkyBridge Luxury & Associates is partnering with a prestigious luxury hotel on the California coast near Los Angeles to source an Executive Chef who will lead and elevate the hotel's culinary program. This is a rare opportunity for a visionary chef to shape a coastal-inspired fine dining experience, oversee multiple F&B outlets, and drive culinary excellence in one of the most stunning destinations in Southern California. The Executive Chef will be responsible for developing seasonal menus, leading a high-performing culinary team, and maintaining Forbes Five-Star standards while curating a refined yet approachable dining experience that complements the hotel's oceanfront setting. Key Responsibilities: Culinary Leadership & Menu Development: Create and execute seasonal, locally inspired menus across the hotel's signature restaurant, casual dining outlets, in-room dining, and banquet operations. Operational Excellence: Oversee all back-of-house operations, ensuring seamless service execution, efficiency, and cost controls. Team Leadership & Development: Recruit, mentor, and lead a highly skilled culinary team, fostering a culture of collaboration, innovation, and excellence. Banquet & Catering Operations: Design bespoke catering menus for private events, weddings, and high-profile gatherings, ensuring an exceptional luxury dining experience. Sustainability & Vendor Relations: Build strong relationships with local farmers, fisheries, and purveyors to enhance sustainability efforts and ingredient quality. Financial & Cost Management: Maintain budget oversight, analyze food costs, labor efficiencies, and revenue projections to ensure profitable operations. Guest Experience & Brand Alignment: Collaborate with the F&B and Marketing teams to enhance the guest experience through chef-driven activations, partnerships, and culinary events. Compliance & Safety Standards: Ensure all kitchen operations align with local health codes, safety regulations, and best practices in food safety and sanitation. Qualifications: 7+ years of experience as an Executive Chef or Executive Sous Chef in a luxury hotel, fine dining restaurant, or high-end resort. Expertise in coastal cuisine, seafood-forward menus, and farm-to-table dining concepts. Strong leadership skills with experience in team development, training, and performance management. In-depth knowledge of high-volume banquet operations, kitchen design, and cost control strategies. Proven ability to curate exceptional guest dining experiences, collaborating with front-of-house and beverage teams. Culinary degree preferred; ServSafe certification or equivalent required.

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

Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid vacation Monthly discretionary bonus potential Responsibilities Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus

$80,000 - $100,000 Join this renowned local hospitality group as an Executive Sous Chef at their vibrant restaurant in the heart of San Jose. This role offers competitive salary, excellent benefits, and exciting opportunities for growth. Description: The Executive Sous Chef is responsible for assisting with all operations of the kitchen to achieve stated objectives in food quality, costs, employee retention, training and sanitation. Key Responsibilities: Assist the Executive Chef in overseeing daily culinary operations, ensuring the consistent delivery of high-quality dishes Lead kitchen staff in preparing dishes on the open wood-fired grill, maintaining the restaurant's standard of excellence Ensure compliance with health and safety regulations, maintaining a clean, organized, and efficient kitchen environment Train, mentor, and manage kitchen staff, fostering a team-oriented and growth-focused work culture Execute line checks and enforce recipe accuracy to uphold consistency and precision in dish preparation Monitor inventory levels and oversee ordering processes to optimize food costs and minimize waste Exhibit strong leadership and communication skills to effectively coordinate with front-of-house and management teams Benefits: Medical, Dental, Vision Insurance 401K (with match) 2 weeks vacation Staff Meals and Dining Discounts Desired Skills & Experience Minimum 2+ years of experience as an Executive Sous Chef in high volume ($6M+) upscale full service restaurant Proven ability to lead and motivate a culinary team, fostering a collaborative and high-performing kitchen environment Strong organizational skills to manage multiple tasks, maintain efficiency, and ensure consistent operations A passion for professional growth and development, with a commitment to evolving alongside the restaurant's success Experience in managing high-pressure environments while maintaining a positive and solution-oriented attitude Able to work flexible hours, including days, nights, weekends, and holidays Local candidates only EOE - EQUAL OPPORTUNITY EMPLOYER

A'SMORE, a luxury plant-based macaron brand, is seeking a passionate and highly skilled Lead Pastry Chef to join our growing team in Los Angeles. If you have a passion for creating exquisite vegan desserts and thrive in a fast-paced environment, we encourage you to apply! Responsibilities: Expertly execute all stages of macaron production, from mixing and baking to filling and finishing. Prepare high-quality plant-based ganaches, glazes, and fillings. Maintain rigorous quality control standards. Plan and manage daily production schedules. Oversee workflow and ensure efficient production processes. Manage inventory and ordering of raw materials. Provide guidance and training to assistant pastry chefs. Qualifications: Proven experience as a Pastry Chef with a strong emphasis on macaron production. Demonstrated technical expertise in pastry techniques. Experience with inventory management and ordering procedures. Strong understanding of production scheduling. Meticulous attention to detail and a commitment to quality. Excellent communication, collaboration, and leadership skills. Ability to work independently. Passion for vegan baking. Benefits: Competitive salary. Opportunity to play a key role in a rapidly growing company. Be part of an innovative and passionate team. Make a positive impact in the vegan food industry.

El Encanto, A Belmond Hotel, has been meticulously restored to capture all the romance and glamour that endeared it to both the local Santa Barbara community and visitors alike. Ninety-two quintessential, California-styled suites and bungalows, terraced grounds featuring seven-acres of gloriously landscaped gardens with sweeping views of Santa Barbara and the Pacific Ocean. Original architectural features have been lovingly restored, including the historic, trellis-lined Arbor and Lily Pond. Modern additions to the expansive outdoor zero-edge pool and a new beautifully appointed boutique spa enhance the journey for today's luxury-seeking guest. With our vast offerings, the opportunities to craft a unique career here are endless. Join us and achieve the truly exceptional. We are seeking a passionate and dynamic Sous Chef to be part of our team. This individual will report to the Executive Chef and utilize his/her culinary and managerial skills to maintain and enhance our guests' satisfaction. In addition, responsibilities will include managing and training kitchen staff, establishing schedules, assessing staff's performance, ordering supplies to stock inventory appropriately, complying with and enforcing sanitation regulations and safety standards, and maintaining a positive and professional approach with coworkers and guests. If you're looking to develop your skills and be part of the future of luxury, this is your moment. Requirements A sous chef is the second in command in a kitchen, responsible for overseeing day-to-day culinary operations, supervising kitchen staff, ensuring quality standards are met, assisting the executive chef with menu creation, food purchasing, and maintaining proper food storage and sanitation procedures essentially acting as the head chef`s right-hand person in managing the kitchen efficiently. Key responsibilities of a sous chef: • Supervising kitchen staff: Delegate tasks to line cooks, prep cooks, and other kitchen staff, providing guidance and ensuring smooth operation. • Menu development: Collaborate with the executive chef to create new menu items, price dishes, and adjust menus based on seasonal availability. • Food preparation: Demonstrate strong culinary skills by preparing dishes according to recipes, maintaining quality and consistency. • Ingredient management: Oversee inventory of food supplies, ordering ingredients, and managing food costs. • Quality control: Regularly inspect food quality, ensure proper food handling practices, and maintain sanitation standards in the kitchen. • Staff training: Train new kitchen staff on proper techniques, recipes, and kitchen procedures. • Cost control: Monitor food costs, identify areas for cost reduction, and manage waste. • Shift management: Oversee kitchen operations during assigned shifts, ensuring efficient workflow and timely service. Required skills for a sous chef: • Strong culinary skills: Expertise in various cooking techniques, knife skills, and ability to prepare a wide range of dishes • Leadership abilities: Effectively manage and motivate a team of cooks • Communication skills: Clearly communicate instructions, address issues, and collaborate with other kitchen staff • Attention to detail: Maintain high standards for food quality and presentation • Adaptability: Work under pressure and quickly adjust to changing demands in the kitchen • Problem-solving skills: Identify and resolve issues that arise during kitchen operations Benefits At El Encanto we pride ourselves on fostering a culture built on kindness, active listening, and genuine connections with our colleagues and guests. We offer a comprehensive range of compensation, perks and benefits including: Medical, Dental and Vision coverage. In addition, the company pays for basic life and AD&D as well as short term disability. Team members can choose additional coverage to include voluntary life/AD&D, spouse life/AD&D, dependent life, critical care, hospital indemnity, accident and flexible spending. The Company offers paid time off, sick pay, a 401(k) program with company matching, and an employee assistance program. Team members also enjoy free cafeteria meals and discounts on food and beverage, spa treatments, and retail boutique items. The Discovering Belmond program offers complimentary accommodation for team members while on leisure travel outside their region at any Belmond hotel and resort. It also offers food and beverage at a discounted rate. In addition to the complimentary offerings, discounted rates are available for safaris, trains and cruises. We strive to create an environment where our employees can thrive both personally and professionally. With a commitment to your ongoing development, you'll have the opportunity to learn and grow alongside some of the most talented individuals in the industry. Join us and be part of creating unforgettable moments for our guests, communities, and each other. This is your moment. Apply today! *************************** Salary starting at 68,640.

You have passion for what you do. You like working as a team and be part of a family. It's not work when you love what you do. Come join us as an Executive Chef and see where your career will take you!!! Key Purpose The Executive Chef is responsible for all back of the house elements and supports all cafes on campus at the ISS Guckenheimer operated facility to ensure client and guest satisfaction. The Executive Chef will ensure ISS Guckenheimer best practices are being followed in order to uphold our high-quality standards. This position will assist the General Manager in achieving financial success of the company through the implementation of all culinary best practices, guidelines, policies, and SOPs dictated by ISS Guckenheimer. The general responsibilities of the position are listed below, but ISS 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 Monitor and ensure: Kitchen organization and cleanliness provides a safe environment for all employees and guest Workplace Safety guidelines, policies, and SOPs are followed daily Food Safety guidelines, policies, and SOPs are followed daily Menu guidelines, policies, and SOPs are followed daily Products are labeled accurately according to the labeling SOP All HACCP guidelines, policies, and SOPs are followed daily All internal audit guidelines, policies, and SOPs are followed daily Maintain a consistent passing score on your internal audit each quarter Ensure immediate corrective actions are given, and documented when workplace safety and sanitation guidelines, policies, and procedures are not being followed Procurement Integrity Index scores are complaint with our Key Performance Indicators Ideal Candidate Experience Passion for customer service Positive attitude Dependable Ability to communicate effectively ServSafe certified or ability to become ServSafe certified Graduate of an accredited Culinary institution preferred Experience in operating a successful restaurant or corporate dining facility Key Accountabilities Utilize NetMenu to create seasonal, regionally inspired, plant forward recipes and menus with a minimum of 2 weeks available in the system at all times. Communicate the budget and support each Cafe lead in maintaining All Menu offerings follow cafe specific, client approved programming as well as core program standards Ensuring all menus and recipes are accurately and efficiently prepared, cooked, and portioned for various meal periods to include but not limited to, breakfast, lunch, dinner, and special/catered events. Maintain accurate production records both pre and post service Accurately prepare recipes using cooking techniques as outlined by ISS Guckenheimer Ensure the highest quality of food is served Utilize NetMenu Order Worksheets to purchase the appropriate amount of ingredients for preparation Always provide the highest quality of service in accordance with ISS/Guckenheimer standards Ensure employees have appropriate equipment, inventory, and resources to perform their jobs duties and meet goals in a timely manner Notify management when there are any ingredient discrepancies/availability, food/equipment safety, or any other situation that requires management attention Ensure that all required NetMenu applications are maintained and accurately functioning, to provide historical data to the broader leadership team Attend and participate in culinary leadership team meeting to provide feedback and to communicate areas of support needed as well as victories All company guidelines, SOPs, and policies are followed daily and initiatives are properly communicated and followed by employees All ISS/GEI procurement purchasing guidelines, policies, and SOPs are followed daily Procurement Integrity Index scores are complaint with our Key Performance Indicators Ensure Inventory is taken and documented monthly Inspect that all products in BOH are labeled properly according to the Labeling SOP Is the final decision maker for all new back of house team members Lead in all aspects of culinary training and validation as directed by Food Excellence/L&D Responsible for training and development of BOH employees in NetMenu, all operational standards, food safety, and workplace safety Support GM with all team members Personal Development Plans, Mid-Year and End of Year Reviews Ensure proper documentation and corrective actions is taken when necessary Align with General Manger on all financial initiatives and targets through maintaining budget in - food, labor, and operating costs Support GM in keeping accurate financial records in - food, labor, operating costs to provide historical data in variance calls Support GM in consistently meeting financial goals and expectations set by the Area Manager Responsible for all catered events this includes but not limited to, ensuring all operational standards and Catering guidelines are followed, coordinate service with Catering Dept, delivery and display set up of all events in a timely manner, NetMenu recipe based high quality food, workplace safety, food safety, and following our contracted event costing requirements May perform other duties and responsibilities as needed Physical Demands & Work Environment Work up to 8 hours a day on your feet, excluding breaks Must be able to lift a minimum of 25 lbs. Come to work properly dressed according to the dress code Employee must be able to work under pressure and time deadlines during peak periods As a global organization ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and positively influence the market wherever we operate.

Assists in the overall management of kitchen. Oversees the production of 5 star quality food for all the restaurants in our Estate. Supervises staff and food preparation. Responsible for all aspects of quality control, team leadership, and guest satisfaction while on duty. Assist and help coordinate all menu planning and implementation. Performs a variety of administrative duties. Must be “in the know” about our Estate, occupancy levels, VIP's, groups, banquets. JOB FUNCTIONS: Trains continuously and develops kitchen personnel. Monitors work stations and assigns duties. Prepares weekly staff schedule. Assists in hiring, counseling and coaching staff. Ensures safe food handling techniques are utilized by all staff engaged in food preparation, and that all staff are properly trained in safety and proper tool handling techniques for all equipment Ensures that all kitchen equipment is in good working order and is properly maintained Ensures adequate cost control by utilizing proper scheduling techniques, minimization of waste and proper allocation of food product. Assists with daily product orders. Responsible for proper levels of mise en place according to business demands. Supervises the preparation of all sauces, stocks for meat, fish, etc. Supervises preparation of all food for Norma's, room service, Lemonade Stand. Lounge and mister parker's. Ensures stations are cleaned, organized and product is stored properly through the shift and at the end of each shift. Ensures all kitchen areas are cleaned, organized, safe and in perfect order. Support Hotel Executive Chef in leading all outlets and team members Assists with the weekly payroll. QUALIFICATIONS: 3+ years of senior culinary leadership experience as an Chef De Cuisine, Exec Sous, or Assistant Executive Chef Prior upscale dining and hotel experience Salary Range is $80,000-$95,000.

We are looking for a dedicated and skilled Gelato Chef to join our high-end gelato shop in Riverside, CA. As a rapidly growing company, we need someone who is not only passionate about crafting exceptional desserts but who is also reliable, detail-oriented, and proactive in helping us build a strong foundation for our business. This role is critical to our success. Our Gelato Chef will be responsible for maintaining the quality, consistency, and excellence that define our brand. You will work closely with the management team to refine recipes, ensure smooth kitchen operations, and contribute to the innovation of new flavors and specialty pastries. Responsibilities: Gelato & Pastry Production: Prepare high-quality gelato and specialty pastries following precise recipes. Ingredient Management: Ensure all ingredients are fresh, properly stored, and measured accurately for consistent results. Kitchen Organization & Cleanliness: Maintain a clean, organized, and compliant workspace according to food safety regulations. Equipment Handling: Operate and maintain gelato machines, mixers, ovens, and freezers to ensure efficiency and longevity. Recipe Development: Work closely with the owner and the Head Chef Maximiliano to refine and innovate new flavors that align with our brand vision. Quality Control: Monitor texture, taste, and presentation to ensure the highest standard for every batch produced. Collaboration: Support front-of-house staff when needed and contribute to team success in this critical early stage of the business. Qualifications: 1+ years of kitchen or pastry experience (Gelato, ice cream, or bakery experience preferred) Reliable, detail-oriented, and disciplined-we need someone we can count on! Passionate about gelato and pastry-making with an eagerness to learn and grow with us Strong work ethic and ability to handle fast-paced kitchen environments Able to lift up to 40 lbs and work efficiently with frozen products Team player with a positive, problem-solving attitude Food Manager Certificate (preferred, but not required-we'll train you!) Why Join Us? Be part of a rapidly growing business-this is your chance to shape the future of our shop! FREE training is provided-learn from the best and refine your skills. Work with premium, high-end ingredients to create world-class gelato and pastries. This is a stable, full-time opportunity with the potential for career growth. Also: Pay: $18 - $20/hr + tips FREE hands-on training provided Food Manager Certificate is a plus This is not just a job, it's an opportunity to be part of something big. We are building a brand that will stand out in the high-end gelato space, and we need a chef we can trust to help us succeed from day one. Location: Riverside, CA (In-person) Shifts: Full-time & flexible availability required

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

Responsible for all food creation, planning and production for restaurant, catering events and pool food service. Develop creative menus and recipes for a contemporary approach to classic American cuisine consistent with the Sam's Social Club philosophy. Maintain consistent elevated food quality, while upholding sanitation and safety standards. Position is responsible for motivating, training, and supervising all kitchen employees. Accountable for achieving budgeted food and labor cost percentages and departmental operating expenses. Essential Responsibilities: • Plans and/or approves all food menus for the food and beverage outlets. • Schedules and coordinates the work of chefs, cooks, stewards and other kitchen employees to assure that labor is within budgeted labor costs. • Oversees the purchasing of all food products and other kitchen supplies. • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. • Establishes controls to assure that food costs are within budget. • Develops consistent standard recipes, food preparation techniques, portion control and plating standards for all dishes. • Recommends menu pricing based on food cost • Manage the day-to -day human resource functions within the department. Direct and oversee recruitment and development of employees; hire, train, coach and counsel, complete performance and salary reviews, resolve conflict through fair treatment and discipline as appropriate. • Participates in the development of the food and beverage budget. • Interacts with F&B management to ensure that food production consistently exceeds the expectations of guests. • Coordinate food production and creativity for special events throughout the resort. • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. • Provides training and professional development opportunities for all kitchen staff. • Ensures that representatives from the kitchen attend service line-ups and meetings. • Periodically visits dining areas and greets guests to obtain opinions and feedback. • Works with all departments (Sales, Hotel, Spa and HR) to support any culinary requirements. • Able to create an environment where employees thrive and actively engage. Seeks input and collaboration from the team to create goals and buy in building a high performing team with a vision for success.

Executive Chef for an independent resort in Napa Valley, CA.Responsible for all food creation, planning and production for all outlets. Develop creative menus and recipes for a contemporary approach to classic American cuisine consistent with the resort philosophy. Maintain consistent elevated food quality, while upholding sanitation and safety standards. Position is responsible for motivating, training, and supervising all kitchen employees. Accountable for achieving budgeted food and labor cost percentages and departmental operating expenses.

, you must apply on our careers opportunities website: **************************************************************** Manages and over sees production in all kitchens. Maintains high quality of food preparations and production while managing all aspects of back of house kitchen business. Embraces and maintains company service culture and core values. Ensures superior guest service, engaged team members as well as maximizing profitability for our company in a safe, secure, and clean environment. Exhibits leadership and vision to align, inspire, develop, and motivate team members. Qualifications: Required college degree in Hotel, Restaurant Management and/or Culinary Arts. Required minimum 5-years culinary management (sous chef and above). Must be at least 21 years of age. Must have knowledge of food and beverage management experience in food service operations. Preferred previous casino related experience. Essential Job Functions: Develops and ensures compliance with standard recipes and production methods. Generates maximum financial performance for all outlets including responsibility for effect cost control management. Improves and maintains guest service that meets or exceeds company standards. Ensures production of consistently high-quality food for all outlets. Maintains and improves the cleanliness, kitchen safety and food quality levels in all outlets of the operation. Plans and coordinates all hot and cold food production. Inspects all food and beverage products for quality, proper specs, and proper amounts. Trains, develops, and directs kitchen staff using approved management practices. Oversees multiple outlets simultaneously, while prioritizing and delegating according to business demands. Acts as a role model and presents oneself as a credit to Harrah's and encourages others to do the same. Interviews, selects and trains employees Conducts performance reviews, makes recommendations for wage increases and promotions. Handles employees' complaints or grievances; recommends disciplinary action or disciplines employees. All team members will follow the Everyone Greets Everyone (EGE) policy. It is the expectation that every team member, front or back of house, should proactively seek out opportunities to greet guests and their fellow team members daily. EGE policy states teams members should: acknowledge guests and fellow team members within 10 feet; initiate friendly verbal greeting within 5 feet; keep your head up, look around (“head on a swivel”); look for opportunities to greet guests and others; please remember that when you are on the floor, you are “on stage”. Team members will participate in all mandatory meetings and pre-shift BUZZ sessions. Must be able to get along with co-workers and work as a team. Ability to read, write, speak and understand English. Must be able to respond to visual and aural ques. Must present a well-groomed, professional appearance. Meets the attendance guidelines of the job and complies with all state, federal and regulatory policies and procedures. Must be able to work a varied schedule including holidays, nights and weekends as needed. Must be able to work a reasonable amount of overtime when required. Perform other duties as assigned. Physical, Mental & Environmental Demands: Must be able to bend, reach, kneel, twist and grip items when necessary. Must be able to work and maneuver in a close or small kitchen/working environment during entire shift. Must be able to tolerate areas with extreme hot and cold temperatures. Must be able to lift up to 50 pounds. Must be able to push carts weighing up to 100 pounds. Must be able to use proper team lifting and carrying techniques. Must have dexterity to use knives and other hand-held instruments as well as food preparation equipment required. Must be able to coordinate multiple tasks at once. Must be able to implement strategic vision and plan day to day operation. Must be able to handle high stress in the work environment and turn stress into high energy. Must be able to work in areas containing secondhand smoke, dust, loud noises and bright lights. Harrah's reserves the right to make changes to this whenever necessary. It is our policy to provide equal employment opportunity to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, or marital status. This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Duties, responsibilities and activities may change, or new ones may be assigned at any time with or without notice. Preference is given to qualified Buena Vista Me-Wuk tribal members and members of other federally recognized tribes. To be considered for this position, you must apply on our careers opportunities website: ****************************************************************

Job Details Loleta, CA Full Time Not Specified Negligible Any Restaurant - Food ServiceDescription The Sous Chef is responsible for planning and directing food preparation and production to ensure standards for timing, quality and consistency are met. This will involve a large degree of supervising kitchen staff, training and delegating duties to assure the best production results. Will assist with menu planning, inventory controls, schedule planning, maintaining acceptable levels of food quality and sanitation as well as staff mentoring and development. Highly engaged in food preparation and exceeding customer expectations. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following, Responsible for assisting in the efficient kitchen operation by cooking on-line, prep work, relieving breaks, controlling quality and portions. Coordinates work stations and rotates food products for maximum quality. Trains personnel through ongoing instruction, leads by example and develops personnel for promotion. Responsible for stations cleanliness and organization. Supervises by working closely with staff to ensure the smooth operation of all outlets. Maintains quality control over hot and cold food and storage areas. Monitors production assignments and arranges for staff in the event of outs and shortages. Ensures that all sanitation procedures are followed and trains/directs staff in all proper safety procedures. Maintains standardized recipe portions and presentation. Directs prep and maintenance of all food stations including a la carte, buffet, grab & go, catering and any other associated food outlets. Prepares daily shift report. Possesses culinary knowledge and demonstrates cooking techniques and styles with ability to produce stocks, soups, sauces, vegetarian and dietary meals. Accountable for inventory, maintaining food cost and understanding basic budgeting principles. Interacts positively with guests, FOH F&B team, facilities, event and marketing staff. Ensures quality presentation of product to include decoration and ice carving Other duties may be assigned. AUTHORITY/SUPERVISORY RESPONSIBILITIES: Oversees all staff that works in the kitchen in the absence of Executive Chef Qualifications QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty in a satisfactory manner. As a prerequisite in the interview stage of review and determination, the candidate will be required to participate in a performance based culinary trial, where a Market Basket and time period will be a formalized extension for qualified candidates. EDUCATION/EXPERIENCE: Must be 21 years of age or older. (2) Two years of managerial/supervisory experience in food service in multi-service restaurants, country clubs, casinos, health care, convention centers or entertainment venues. Preferred college culinary degree, but will consider high school diploma/GED with appropriate experience. Ability to work sauté, grill, broil, and steam stations. Ability to handle 20 orders at a time and the flow of all styles of outlets the company operates. CERTIFICATES, LICENSES, REGISTRATIONS: Shall possess a valid driver's license and be insurable by agencies insurance. Must provide or obtain a Food Handlers certification upon hire and maintain during employment. Must complete Serve Safe Management course and certification within 30 days of employment. COMPUTER OPERATIONS Proficient personal computer skills including electronic mail, record keeping, routine database activity, word processing, spreadsheet, graphics, etc. LANGUAGE SKILLS: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. MATHEMATICAL SKILLS: Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. REASONING ABILITY: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. O

is for a non-benefited Extra Help assignment. Extra Help Mental Health Cook - Behavioral Health Department of Health & Human Services Are you interested in making a difference? If so, please consider joining our dedicated team at the Department of Health & Human Services! What You'll Do: This position is responsible for a variety of duties, including; * Need California Food Handler's Certificate within 30 days of hire * Cook meals for patient's that align with prescribed nutritional needs * Kitchen clean up that meets California regulations * Inventory and date kitchen supplies, stocking inventory * Be able to fill out paperwork & complete mandatory online trainings * Able to work independently & communicate clearly in a team environment Where You'll Do It: This position is located at Sempervirens - 720 Wood Street, Eureka, CA, 95501. This position has a varied schedule that may include evenings and weekends. This is a continuous recruitment and Human Resources reserves the right to close this recruitment at any time. DEFINITION Under general supervision, participates in the preparation, volume cooking and portioning of meals for patients in a psychiatric facility; performs related work as assigned. DISTINGUISHING CHARACTERISTICS This skilled, working level class is responsible to properly prepare nutritional meals in a large volume, institutional setting. This class is distinguished from Director of Dietary Services in that the latter is the first full supervisory level, responsible for all food preparation and planning activities and for directing the work of others. It is further distinguished from Correctional Cook in that the latter is found only in a locked correction setting. * Personally participates in the preparation, cooking and portioning of meals; prepares vegetables and fruits; cooks meats, soups and other foods; prepares sauces, gravies, breads and pastries; performs similar preparation tasks. * Orders and/or purchases required food items. * Prepares and oversees the preparation of a full range of meals, including special diets. * Ensures that food preparation equipment, cooking and serving utensils, kitchen work areas and the dining area are orderly, clean and sanitary. * Uses, cleans, adjusts and performs minor maintenance to a variety of large institutional cooking equipment. * Stores leftover food appropriately, maintains stocks of food and supplies; receives food and supplies, unpacks and stores in the appropriate location. * Maintains records of food and supplies used and meals served. * Instruct aides in methods of basic meal preparation Knowledge of: * Principles, methods and equipment used in high volume meal preparation in an institutional setting. * Safe work practices and sanitation related to food preparation and service. * Basic business arithmetic. * Basic inventory and recordkeeping principles. Skill in: * Preparing meals in a large scale, institutional setting. * Overseeing and prioritizing the work of others. * Operating, cleaning and performing minor maintenance to large institutional food preparation and cooking equipment. * Maintaining accurate records and preparing work related reports. * Instructing others in work procedure. * Making accurate arithmetic calculations. * Reading, understanding and following recipes and oral and written directions. * Establishing and maintaining effective working relationships with those contacted in the course of the work. Other Requirements: * Must routinely stand and walk for extended periods. Desirable Education and Experience: * A typical way to obtain the knowledge and skills outlined above is: Two years of experience in large scale institutional food preparation and volume cooking experience HOW TO APPLY A complete, original application must be filed for each position you are interested in applying for. Applicants must apply online through the county's automated application system at ******************************************************** Applications must be submitted no later than the final filing date and time listed on the job flyer. All applications are screened by Human Resources staff and may also be screened by additional subject matter experts. The most qualified candidates may then be invited for further testing. It is important that your application shows all the relevant education and experience you possess. Human Resources staff does not consider or review resumes or attachments. Incomplete applications will be rejected. Please read the job requirements section of the announcement. Be sure you meet these requirements since they will be carefully evaluated during the selection process. Your performance in any employment examinations will be compared with the performance of others who take the tests. All candidates who pass will be ranked according to their scores. The examination results will be emailed to you as quickly as possible. SELECTION PROCEDURE The county utilizes a set of rules to ensure that our hiring processes are fair and equitable. Applications will be screened and those considered most qualified will be invited to appear for an oral and/or written examination. Meeting the requirements does not guarantee inclusion into the selection process. Depending upon the number of applications received, the selection process may consist of additional application screening, written and/or practical exam(s), oral interview, or any combination thereof. FREQUENTLY ASKED QUESTIONS How long does it take to fill out the application? * You should allow 30 - 45 minutes to fill out your application. Can I change my application after submitting it? * No. Once an application has been submitted, it is final. Applicants may submit a new application with updated information during the filing period if they wish. Only the most recent application submitted will be considered. All other applications will not be considered. How long until I hear back from you and how can I check for updates on my application? * You may receive communications regarding your application at different stages of the selection process. Important updates will be sent to the email address listed in your governmentjobs.com account at the time of notification. To ensure you don't miss any critical information, we recommend keeping your email address current and regularly checking both your inbox and junk mail folders throughout the process. You can also log into your governmentjobs.com account at any time to check your application status. If you have any questions about your application's progress, feel free to contact the County of Humboldt Human Resources Personnel Division at ************ or ***************************. Will I be informed if I am not selected for an interview / Oral Exam? * Yes, you will be informed via email if you are not selected for an interview / Oral Exam. OUR COMMITMENT TO DIVERSITY, EQUITY, AND INCLUSION Research indicates that individuals in protected classes can be less likely to submit a job application. The County of Humboldt is dedicated to building a diverse, inclusive, and authentic workplace where our employees are free to bring their full selves to work each day in an environment that allows them to reach their full potential. The county Board of Supervisors has made organizational commitments to Diversity, Equity, and Inclusion (DEI) and the county is working to ensure that these commitments are reflected in all we do. The county recognizes that certain populations (BIPOC, Disabled Persons, Veterans, LGBTQIA+ community members, etc.) face systemic and structural challenges which may inhibit their ability to satisfy every requirement of the position. In recognition of these structural and systemic factors, the Human Resources Department understands that experience can be gained in many ways - oftentimes, outside of formal institutions - and strives to take a holistic approach in assessing an applicant's qualifications for a position. If you're excited about this role but your past work experience doesn't align perfectly with every qualification in the job description, we strongly encourage you to apply. POLICY OF NONDISCRIMINATION The County of Humboldt does not discriminate based on mental or physical disability in the admission or access to, treatment or employment in, its programs or activities. The Human Resources Department is located in the Humboldt County Courthouse, which has an accessible entrance on 4th Street. Accessible parking is available adjacent to the 4th Street entrance and on the 4th Street side of the K Street lot. Special testing arrangements may be made to accommodate disabilities or religious convictions. Contact the Human Resources Department at ************** well in advance of the examination to request an accommodation. EQUAL OPPORTUNITY EMPLOYER The county is an equal opportunity employer. We enthusiastically accept our responsibility to make employment decisions without regard to race, religion or religious creed, color, age, sex, sexual orientation, national origin, ancestry, marital status, medical condition, mental or physical disability, military service, or any other classification protected by federal, state, or local laws or ordinances. MEDICAL EXAMINATION A pre-employment medical examination provided by the county may be required upon offer of employment. OTHER EXAMINATIONS Some positions also require psychological evaluation and/or extensive background investigation. LICENSES Some classifications require possession of valid professional and/or technical licenses. Some classifications may require the possession of a valid California driver's license. EMPLOYMENT ELIGIBILITY It is the county's intention to hire only those workers who are authorized to work in the United States, pursuant to the Immigration Act of 1990. If you are offered employment, you will be required to verify your eligibility to work in the United States. For law enforcement positions you will be required to verify your U.S. citizenship or legalized status. DISASTER SERVICE WORKERS All County of Humboldt employees are designated Disaster Service Workers through state and local law (California Government Code Section 3100-3109). Employment with the county requires the affirmation of a loyalty oath to this effect. Employees are required to complete all Disaster Service Worker-related training as assigned, and to return to work as ordered in the event of an emergency. THE PROVISIONS OF THIS BULLETIN DO NOT CONSTITUTE AN EXPRESS OR IMPLIED CONTRACT. THE COUNTY OF HUMBOLDT RESERVES THE RIGHT TO MAKE NECESSARY MODIFICATIONS TO THE EXAMINATION PLAN IN ACCORDANCE WITH THE HUMBOLDT COUNTY MERIT SYSTEM RULES.