Chef Jobs in Lathrop, CA

The Culinary Supervisor will coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. Compensation Data COMPENSATION: The hourly rate for this position is $32 to $33. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting.? ? BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation . ? There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Responsibilities ? Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced. ? Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage ? Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times. ? Ensure cleanliness and high sanitation standards are maintained at all times ? Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications ? Two to three years? experience in a related culinary position ? Candidate will possess two to three years of post-high school education, preferably a culinary degree ? Advanced knowledge of the principles and practices within the food profession ? Experiential knowledge required for management of people and/or problems ? Excellent oral, reading, and written communication skills ? Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .

King's Fish House started as a unique Southern California quintessential American fish house, and quickly became a Southland fixture, from Calabasas, Orange County, Inland Empire, San Diego, San Jose to Arizona and Nevada! King's Fish House is one of our six concepts at King's Seafood Company, which has been a family owned restaurant business and Southern California based company since 1945. King's Fish House offers an upscale and polished environment. Our kitchens are open with state-of-the-art equipment. Our menus are printed daily and reflect the depth, breadth and availability of fresh products that are sure to delight our guests. Our craft cocktails, extensive wine list, and raw bar offerings are designed to impress and keep our guests returning. Combined with hospitality from the heart--it's a winning combination! Here's What We'll Bring To The Table for Executive Chef: Competitive Salary: $100,000 - $120,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k with a Match Education Reimbursement Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our Executive Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Chef, you will be partnered with the General Manager and serve as an integral member of our leadership team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful EC with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: Complete opening and closing duties as assigned to set up the day for success. Creating prep lists for all kitchen crew. Support the preparation of all food items for meal period and next service. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards. Develop all kitchen crew for cross training and promotion. Lead all roll out programs to the menu, seasonal items, and recipe changes. Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures Monthly End of Period inventory (all kitchen) Interface and communicate with RCP/GM on financial responsibilities and results Ensures that all food products meet company recipe specifications for preparation and quality. Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation. Interface and communicate with RCP/GM on recipe adherence Creates and is responsible for execution of corrective action plans for kitchen. Interviews and selects new kitchen crew Conducts annual performance reviews on kitchen crew and Kitchen Manager Interacts with Guests - table visits, complaints, special requests Leads and is responsible for MIT training (classroom) Leads all kitchen crew meeting Essential Skills/Experience: Minimum of 21 years of age. 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $4M) High school graduate. Any formal culinary training. Ability to analyze financial reports. Ability to communicate verbal and written English with Guests, management and co-workers. Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items. Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation. Ability to lift up to 40 lbs., 10-20 is typical Ability to carry up to 120 feet Ability to reach up to 6 feet, 4 is typical Ability to work off counter heights of 36 - 42 inches Ability to move through 24 inch aisles and spaces as small as 12 inches

Exhibits culinary talents by personally performing tasks while leading the banquet food preparation staff and managing all food related catering functions. Accountable for coordinating menus, purchasing, scheduling, food preparation and plating for catering events. The individual is responsible for delivering a consistent, high quality product with an appetizing presentation. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Ensuring Culinary Standards and Responsibilities are Met • Assists in determining how food should be presented and creates decorative food displays. • Attends daily Banquet Event meetings to review culinary requirements. • Checks the quality of raw and cooked food products to ensure that standards are met. • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions. • Ensures compliance with all Food & Beverage policies, standards and procedures. • Estimates daily Banquet Event Order production needs. • Follows proper handling and right temperature of all food products. • Maintains food preparation handling and correct storage standards. • Manages BEO process including menu development, pricing, tracking and ordering. • Manages food quantities and plating requirements for all banquet functions. • Plans food quantities and plating requirements for all banquet functions. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. • Recognizes superior quality products, presentations and flavor. • Supports procedures for food & beverage portion and waste controls. Managing Culinary Teams • Communicates production needs to key personnel. • Communicates regularly with employees to ensure performance expectations are clear. • Encourages and builds mutual trust, respect, and cooperation among team members. • Ensures and maintains the productivity level of employees. • Ensures employees understand expectations and parameters. • Ensures property policies are administered fairly and consistently. • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaching or instructing others. • Leads shifts while personally preparing food items and executing requests based on required specifications. • Serves as a role model to demonstrate appropriate behaviors. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Supervises banquet kitchen shift operations. • Utilizes an "open door" policy to identify and address employee problems or concerns. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Maintaining Culinary Goals • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Manages to achieve or exceed budgeted goals. Ensuring Exceptional Customer Service • Empowers employees to provide excellent customer service. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Provides services that are above and beyond for customer satisfaction and retention. • Responds effectively to guest problems and complaints. Managing and Conducting Human Resource Activities • Conducts training when appropriate. • Ensures employees are cross-trained to support successful daily operations. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs). • Ensures disciplinary procedures and documentation support the Peer Review Process. • Participates in training staff on menu items including ingredients, preparation methods and unique tastes. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Trains employees in safety procedures. Additional Responsibilities • Analyzes information and evaluating results to choose the best solution and solve problems. • Attends and participates in all pertinent meetings. • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. The salary range for this position is $90,000 to $121,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law.

Bambinos in Concord, CA, is seeking a chef to join our strong team. We are located on 1895 Farm Bureau Rd. Our ideal candidate is a self-starter, ambitious, and reliable. Responsibilities Oversee food safety handling and sanitation practices for kitchen staff Prepare dishes according to the customer's preferences Plan and delegate food preparation and cooking tasks to the BOH team Train and develop cooks as needed Qualifications An Italian cuisine experience is a must Strong attention to detail with exceptional organizational skills Excellent leadership skills with the ability to motivate the team Relevant food safety and handling certificate Formal culinary schooling is preferred Experience as a chef is a plus We are looking forward to hearing from you.

Watermark Retirement Communities is one of the Top 25 Best Workplaces in Senior Housing for Independent Living, Assisted Living, Memory Care, Skilled Nursing and Home Healthcare. For over 30 years, we've been a company that celebrates people, their stories, and their meaningful interactions-because every interaction matters! Watermark is focused on keeping our communities healthy and our residents thriving through leading edge technology and well-being programs that benefit our entire Watermark family. Learn more. Stay Safe. Be Well. We are proud of the talented and nurturing associates that have chosen to work for Watermark, and we honor each of them. Candidates that complete the application process will be prioritized for review and consideration Watermark Retirement Communities was ranked among Fortune Magazine's top places to work in The United States for Aging Services! Now that is something exciting to be a part of!!!! Watermark Retirement Communities has been a leader in the senior housing industry for over 30 years, and our commitment to our associates and a strong, positive culture is a significant driver of this success. When you walk through the front door of one of our communities, you will feel something special; an atmosphere of personal, authentic human connection. We call it making Ripples. We invite you to be a part of a team where you are encouraged each day to slow down, see the value in every person, create Ripples, and share stories that celebrate life and the human connection. We are proud of the talented and nurturing associates that have chosen to work for Watermark, and we value each and every one. Join us in creating culture one story at a time. Bring your passion and strong work ethic to us! What you will need for this position: Two year A.O.S. Degree from an accredited culinary arts program or equivalent work experience considered Four years of progressive culinary/kitchen experience Four years of management or supervisory experience Fine dining experience Catering experience Proficiency with computers including Microsoft Office suite, email, and e-commerce based tools ServSafe certified What you can expect from us: Great benefits Excellent national and regional support Great opportunity to grow with a growing senior housing company An extraordinary company culture Watermark Retirement Communities, Inc, is an equal opportunity employer, Minority/Female/Disability/Veteran/LGBTQ/Sexual Orientation/Gender Identity or Expression-proudly embracing diversity in all of its manifestations Watermark Retirement Communities, Inc. is not accepting unsolicited assistance from search firms for this employment opportunity. Please, no phone calls or emails. All resumes submitted by search firms to any associate at Watermark or its affiliates via-email, the Internet or in any form and/or method without a valid written search agreement in place for this position will be deemed the sole property of Watermark Retirement Communities, Inc. No fee will be paid in the event the candidate is hired by Watermark as a result of the referral or through other means.

Head Chef for Modern Mexican Food Trucks (Bilingual: English/Spanish) We are seeking a highly skilled and motivated Head Chef to lead and manage our growing line of food trucks, specializing in Modern Mexican cuisine. This is an exciting opportunity to help shape the future of our business while ensuring recipe consistency and high-quality standards across multiple trucks. Key Responsibilities: Oversee food recipe , preparation and process consistency for all food trucks Write professional recipes with exact ingredients and measurements in English. Train cooks to ensure uniformity in food preparation across all shifts. Manage food inventory and build strong supplier relationships. Maintain high standards of food safety and hygiene (Manager's Food Handler's Permit required). Maintain and evaluate menu offerings and report changes in market trends to ownership. Work closely with ownership to manage ingredient sourcing, continuously evaluating the quality and price. Dictate how ingredients and meals should be prepared, including cuts, portion sizes, temperatures, and plating for the finished product. Manage kitchen staff, including hands-on food preparation and day-to-day operations of all food truck kitchens. Monitor changing food costs and profitability of menu offerings, adjusting where necessary. Handle financial planning for kitchen operations, including staff budgeting, managing inventory, and maintaining aging equipment (including truck maintenance). Observe customer dining habits and recommend changes to portion sizes or menu items when necessary based on customer feedback. Assist in creating kitchen policies and protocols, conducting performance reviews, and interviewing, hiring, and firing future kitchen staff. Requirements: 5+ years of professional restaurant experience (food truck experience is a plus). Bilingual in English and Spanish (must be able to write recipes in English). Ability to work 5-6 days a week (up to 10 hours per day) during initial training period, with a flexible 5-day, 8-hour schedule after training. Strong leadership skills to train and oversee a growing team of cooks. Compensation & Benefits: Full - Time Free Lunch During Shifts Optional 401K Benefits After 18 months of exceptional performance, the opportunity to become an owner-operator. Join us and help shape the future of our rapidly growing Quick Service Food Truck business!

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.

At MBK Senior Living, we're committed to putting people first - our residents and team members. Exceeding expectations and enriching lives drives our day-to-day. And it's all powered by Yoi Shigoto, a Japanese concept that translates to "good, quality work." It's more than a mantra. It's part of our company-wide commitment to build trust, set high standards, and develop potential in ourselves and others! Whether you're looking for a flexible, part-time job or the pathway to a lasting career, you'll find it here at MBK Senior Living-and a whole lot more! When you join the MBK Senior Living team, you'll enjoy: -Impacting lives and building lasting relationships -Executing exceptional signature programs in dining, fitness, wellness, and care -A supportive community team that encourages personal and professional growth and celebrates your success -A fun-filled, energetic environment that's centered in hospitality and high-quality service -Competitive salaries -Professional development, training, and personal coaching through our Mentor, Buddy, and Executive Director in Training Programs -Education loan assistance & scholarships -Financial and legal services -Team Member discounts -Health and Wellness resources Full-time benefits include: -Rich benefits package including Medical, Dental, Vision and 401k matching up to 4% -Childcare and eldercare assistance -Flexible spending accounts If you're looking for a place where you can make an impact, find purpose and joy, and receive the training, tools, and support to reach your career goals - look no further, apply today! Job Description Our stunning Emerald Valley community is seeking an Executive Chef to join our team of senior living warriors! Shift: Sun - Thurs, 9:00am - 5:30pm Job Summary: The Executive Chef runs the overall dining program from selecting quality culinary team members, managing budgets, implementing seasonal menus, and placing orders with our vendors. The Executive Chef is the key force driving the dining department providing quality service to our residents with healthy meals and exceptional hospitality. The Executive Chef is responsible to ensure that MBK's Signature dining program is followed through at the community and is providing the best dining experience for our residents at all times. Essential Job Duties: - Works with the Executive Director to plan and oversee the activities of the community dining services and initiate action plans where necessary. - Coordinate menus for activity and marketing functions by consulting with relevant departments. - Control food cost and food waste while maintaining high quality food to the satisfaction of the residents. - Flexibility to work weekend, evening work required, if needed to ensure shift coverage and for quality checks - Take food inventory at least once per month or as instructed and ensure Inventory Control (where relevant) - Manage and control monthly spend downs to match with the allocated budget. - Make daily inspections of workstations and practices to ensure that sanitation guidelines are being followed. - Personally, talk to the residents at their tables (table touches) during each meal while on duty.(other times delegated personnel should be doing table touches) - Maintain records (applicable) and communicate to the team when there is a change in a resident's diet requirements - Order raw food and supplies within budgetary guidelines maintaining quality, consistency and variety. - Assisting in preparation of meals, covering cooks/chefs days off/vacation. - Prepare shift scheduling for kitchen and front of house staffs - Assist in menu planning to assure residents nutritional needs and satisfaction. - Preparing and monitoring cleaning schedule in the kitchen to assure that the department meets MBK standards. - Maintain accurate records of coaching and disciplinary actions. - Participate as instructed in the sales process of potential residents. - Any other duties as assigned by the Executive Director of the community they work. - Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. - Adjusts recipes to appropriate yield. - Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards. - Observes staffs engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as recommended. - Cooks, carves meats, and prepares dishes. - Orders food and chemical supplies for the kitchen; receives and validates all food deliveries against order form. - Conducts regular Quality Assurance Audits(frequency as set by the dining services manual) - Oversee and practice safe and sanitary food handling and loss prevention procedures. - Selects, schedules, and conducts orientation and in-service educational programs for kitchen and front of house personnel. - Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget. - Adhere to and carry out all MBK policies and procedures. - Adhere to Rights and responsibilities of the residents at the communities. - Report any incidents/accidents to the supervisor immediately - Establish and maintain constructive working relationships with coworkers, residents, families and visitors. - Maintain confidentiality of verbal and written information pertaining to residents, facility operations and personnel. - Promote teamwork in providing services to residents. Knowledge and Skills: - Knowledge of how to manage a budget and complete a par inventory, and ordering procedures. - Strong supervisory, leadership, management and coaching skills - Ability to deal effectively with employees and residents during conflicts or stressful situations - Ability to understand and administer all policies and procedures - Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet. - Background clearances (as required by government regulations) is mandatory. - Must be able to explain and communicate information to a wide audience and at different levels of understanding, both in writing and verbally - Must be able to make independent decisions when circumstances warrant, and to remain calm during stressful or emergency situations - Must be able to deal tactfully and professionally at all times with personnel, residents, family members, and guests Requirements: - High School diploma or GED preferred (Culinary or Hospitality degree preferred). - Minimum 5 years of management experience in a food service environment (commercial cooking), preferably in a senior living environment. - Must be able to read, write, speak and understand English - ServSafe Food Safety Manager Certified or be willing to complete the Course within 60 days of joining - Have interest and enjoy working with the seniors. - Ability to handle multiple priorities and work in a fast paced environment. - Proficient organizational skills and ability to meet deadlines. Physical Demands: - Heated/Air-conditioned, well-lit facility with minimal barriers - Weekend work expected (as required) - Hands on cooking is a requirement as part of this job (this is not an office job) - Must be able to push, pull, squat, bend, reach and stretch without distress - Must be able to tolerate extended periods of walking and standing, - Bending or kneeling to perform cleaning tasks in the kitchen and dining room areas - Able to perform the physical requirements of the job - Must be mobile and able to move intermittently throughout the work day and throughout the community - Ability to lift/carry up to 50lbs., push and pull carts as necessary - May need to assist in the moving of residents in emergency situations Pay: $94,000 - $98,000/annually Inspiring people, creating experiences, and supporting goals are just a few ways MBK Senior Living creates a positive work environment. It's how we support our team members, serve our residents, and achieve our pursuit - to be the senior living provider of choice in each market we serve. MBK Senior Living has pursued this goal for more than 30 years. Currently, the company owns and operates 35 Independent Living, Assisted Living, and Memory Care services in senior living communities throughout the Western United States. We're proud to have been ranked among the Top 50 "Best Workplaces in Aging Services" by Fortune magazine and certified as a “Great Place to Work” by the Great Place to Work Institute since 2017. MBK is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, disability, age, sexual orientation, gender identity, national origin, veteran status, genetic information, or other protected reason. Our company is committed to providing access, equal opportunity and reasonable accommodation for qualifying individuals in employment, its services, programs, and activities. To request reasonable accommodation, contact *************************. Regulatory Disclosures for Senior Living Communities with Medicaid Residents: An “Excluded Party” is a person that the federal or state government found not eligible to provide care and services in a facility that receives Medicare or Medicaid funding. If employed at one of our senior living communities that receives Medicare or Medicaid funding, team members must not be considered an “Excluded Party” as defined by the U.S. Department of Health and Human Services, any state Medicaid Programs, and any additional federal and state government contract programs. If, as a team member, you learn that you are an Excluded Party at any time, you must present your Excluded Party notice letter to your supervisor immediately. Other Regulatory Requirements: If employed at one of our senior living communities, team members must continually comply with certain laws and regulations that impact the company, including, but not limited to, as applicable, state licensing regulations, the Health Insurance Portability and Accountability Act of 1996 (HIPAA), Resident Rights as defined by the U.S. Department of Health and Human Services, and any other federal or state laws relating to team members' professional licenses. HIPAA Disclosure: All Team Members prior to commencing employment and once employed must not be considered an “Excluded Party” as defined by the Medicare and state Medicaid Programs as well as other federal and state government contract programs. If as an associate you learn you are an Excluded Party, you must present your Excluded Party notice letter to your supervisor immediately. An Excluded Party is a person that the federal or state government found not eligible to provide care and services in a Community that receives Medicare or Medicaid funding. In addition, at all times, during your employment, all associates must be in compliance with certain laws and regulations that affect the company, including but not limited to Resident Rights, HIPAA, State licensing regulations, and those laws relating you an associates' professional license.

At MBK Senior Living, we're committed to putting people first - our residents and team members. Exceeding expectations and enriching lives drives our day-to-day. And it's all powered by Yoi Shigoto, a Japanese concept that translates to "good, quality work." It's more than a mantra. It's part of our company-wide commitment to build trust, set high standards, and develop potential in ourselves and others! Whether you're looking for a flexible, part-time job or the pathway to a lasting career, you'll find it here at MBK Senior Living-and a whole lot more! When you join the MBK Senior Living team, you'll enjoy: -Impacting lives and building lasting relationships -Executing exceptional signature programs in dining, fitness, wellness, and care -A supportive community team that encourages personal and professional growth and celebrates your success -A fun-filled, energetic environment that's centered in hospitality and high-quality service -Competitive salaries -Professional development, training, and personal coaching through our Mentor, Buddy, and Executive Director in Training Programs -Education loan assistance & scholarships -Financial and legal services -Team Member discounts -Health and Wellness resources Full-time benefits include: -Rich benefits package including Medical, Dental, Vision and 401k matching up to 4% -Childcare and eldercare assistance -Flexible spending accounts If you're looking for a place where you can make an impact, find purpose and joy, and receive the training, tools, and support to reach your career goals - look no further, apply today! Job Description Our stunning Emerald Valley community is seeking an Executive Chef to join our team of senior living warriors! Shift: Sun - Thurs, 9:00am - 5:30pm Job Summary: The Executive Chef runs the overall dining program from selecting quality culinary team members, managing budgets, implementing seasonal menus, and placing orders with our vendors. The Executive Chef is the key force driving the dining department providing quality service to our residents with healthy meals and exceptional hospitality. The Executive Chef is responsible to ensure that MBK's Signature dining program is followed through at the community and is providing the best dining experience for our residents at all times. Essential Job Duties: - Works with the Executive Director to plan and oversee the activities of the community dining services and initiate action plans where necessary. - Coordinate menus for activity and marketing functions by consulting with relevant departments. - Control food cost and food waste while maintaining high quality food to the satisfaction of the residents. - Flexibility to work weekend, evening work required, if needed to ensure shift coverage and for quality checks - Take food inventory at least once per month or as instructed and ensure Inventory Control (where relevant) - Manage and control monthly spend downs to match with the allocated budget. - Make daily inspections of workstations and practices to ensure that sanitation guidelines are being followed. - Personally, talk to the residents at their tables (table touches) during each meal while on duty.(other times delegated personnel should be doing table touches) - Maintain records (applicable) and communicate to the team when there is a change in a resident's diet requirements - Order raw food and supplies within budgetary guidelines maintaining quality, consistency and variety. - Assisting in preparation of meals, covering cooks/chefs days off/vacation. - Prepare shift scheduling for kitchen and front of house staffs - Assist in menu planning to assure residents nutritional needs and satisfaction. - Preparing and monitoring cleaning schedule in the kitchen to assure that the department meets MBK standards. - Maintain accurate records of coaching and disciplinary actions. - Participate as instructed in the sales process of potential residents. - Any other duties as assigned by the Executive Director of the community they work. - Plans menus and menu cycles according to cultural and regional food preferences, and resident dietary guidelines. - Adjusts recipes to appropriate yield. - Monitors the quality and consistency of the food to include food temperatures, portion control, palatability and attractiveness of food, and implements changes to ensure quality according to established standards. - Observes staffs engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as recommended. - Cooks, carves meats, and prepares dishes. - Orders food and chemical supplies for the kitchen; receives and validates all food deliveries against order form. - Conducts regular Quality Assurance Audits(frequency as set by the dining services manual) - Oversee and practice safe and sanitary food handling and loss prevention procedures. - Selects, schedules, and conducts orientation and in-service educational programs for kitchen and front of house personnel. - Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget. - Adhere to and carry out all MBK policies and procedures. - Adhere to Rights and responsibilities of the residents at the communities. - Report any incidents/accidents to the supervisor immediately - Establish and maintain constructive working relationships with coworkers, residents, families and visitors. - Maintain confidentiality of verbal and written information pertaining to residents, facility operations and personnel. - Promote teamwork in providing services to residents. Knowledge and Skills: - Knowledge of how to manage a budget and complete a par inventory, and ordering procedures. - Strong supervisory, leadership, management and coaching skills - Ability to deal effectively with employees and residents during conflicts or stressful situations - Ability to understand and administer all policies and procedures - Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet. - Background clearances (as required by government regulations) is mandatory. - Must be able to explain and communicate information to a wide audience and at different levels of understanding, both in writing and verbally - Must be able to make independent decisions when circumstances warrant, and to remain calm during stressful or emergency situations - Must be able to deal tactfully and professionally at all times with personnel, residents, family members, and guests Requirements: - High School diploma or GED preferred (Culinary or Hospitality degree preferred). - Minimum 5 years of management experience in a food service environment (commercial cooking), preferably in a senior living environment. - Must be able to read, write, speak and understand English - ServSafe Food Safety Manager Certified or be willing to complete the Course within 60 days of joining - Have interest and enjoy working with the seniors. - Ability to handle multiple priorities and work in a fast paced environment. - Proficient organizational skills and ability to meet deadlines. Physical Demands: - Heated/Air-conditioned, well-lit facility with minimal barriers - Weekend work expected (as required) - Hands on cooking is a requirement as part of this job (this is not an office job) - Must be able to push, pull, squat, bend, reach and stretch without distress - Must be able to tolerate extended periods of walking and standing, - Bending or kneeling to perform cleaning tasks in the kitchen and dining room areas - Able to perform the physical requirements of the job - Must be mobile and able to move intermittently throughout the work day and throughout the community - Ability to lift/carry up to 50lbs., push and pull carts as necessary - May need to assist in the moving of residents in emergency situations Pay: $94,000 - $98,000/annually Inspiring people, creating experiences, and supporting goals are just a few ways MBK Senior Living creates a positive work environment. It's how we support our team members, serve our residents, and achieve our pursuit - to be the senior living provider of choice in each market we serve. MBK Senior Living has pursued this goal for more than 30 years. Currently, the company owns and operates 35 Independent Living, Assisted Living, and Memory Care services in senior living communities throughout the Western United States. We're proud to have been ranked among the Top 50 "Best Workplaces in Aging Services" by Fortune magazine and certified as a “Great Place to Work” by the Great Place to Work Institute since 2017. MBK is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, disability, age, sexual orientation, gender identity, national origin, veteran status, genetic information, or other protected reason. Our company is committed to providing access, equal opportunity and reasonable accommodation for qualifying individuals in employment, its services, programs, and activities. To request reasonable accommodation, contact *************************. Regulatory Disclosures for Senior Living Communities with Medicaid Residents: An “Excluded Party” is a person that the federal or state government found not eligible to provide care and services in a facility that receives Medicare or Medicaid funding. If employed at one of our senior living communities that receives Medicare or Medicaid funding, team members must not be considered an “Excluded Party” as defined by the U.S. Department of Health and Human Services, any state Medicaid Programs, and any additional federal and state government contract programs. If, as a team member, you learn that you are an Excluded Party at any time, you must present your Excluded Party notice letter to your supervisor immediately. Other Regulatory Requirements: If employed at one of our senior living communities, team members must continually comply with certain laws and regulations that impact the company, including, but not limited to, as applicable, state licensing regulations, the Health Insurance Portability and Accountability Act of 1996 (HIPAA), Resident Rights as defined by the U.S. Department of Health and Human Services, and any other federal or state laws relating to team members' professional licenses. HIPAA Disclosure: All Team Members prior to commencing employment and once employed must not be considered an “Excluded Party” as defined by the Medicare and state Medicaid Programs as well as other federal and state government contract programs. If as an associate you learn you are an Excluded Party, you must present your Excluded Party notice letter to your supervisor immediately. An Excluded Party is a person that the federal or state government found not eligible to provide care and services in a Community that receives Medicare or Medicaid funding. In addition, at all times, during your employment, all associates must be in compliance with certain laws and regulations that affect the company, including but not limited to Resident Rights, HIPAA, State licensing regulations, and those laws relating you an associates' professional license.

Executive Chef for Full Scratch Kitchen Needed Pay Range: $86,000-96,000 Our Chefs are the creative force of our growth, the heart of our strength, and the key to our success. We are not looking for good, because we thrive on greatness. Our singular driving goal is to provide the best and freshest cuisine possible. We are known for setting the industry standard with our focus on seasonal menus, state-of-the-art kitchens, and high-quality local ingredients. Our teams craft exceptional cuisine in Chefs Playgrounds with access to the most contemporary tools and technology available to the culinary world. The only thing missing is YOU! Who we are looking for: Innovators who don t follow the standard, they set it Ambitious and driven executive chefs that want to grow and evolve in a rapidly expanding Chefs that want to be rewarded for the results of their hard work Chefs that are food-focused, trend-driven, and customer savvy Results-oriented performers who drive and thrive on their own merits Forward-focused culinarians who thrive in collaborative environments Chefs who don t shy away from next-generation technology but leverage it for solutions Leaders who create flexible, contemporary work environments Driven, competitive, and focused individuals who are passionate about hospitality and creating exceptional food experiences What we offer: Medical, Dental, and Vision benefits Vacation, Personal Day, Sick Pay, Holidays Complimentary Meals Bonus Opportunities Company Paid Life Insurance Team Member Discount Program (LifeMart) 401(k) Savings Plan with Company Match Recognition Programs Student Loan Refinancing Tuition Reimbursement Pet Insurance Employee Assistance Program Emergency Financial Assistance What we request: The ability to learn, grow and evolve Experience leading a Full Scratch Kitchen as an Executive Chef, Kitchen Manager, or Executive Sous Chef Experience crafting seasonally curated and guest-focused menus The ability to manage fixed food, labor, and product costs Ability to lead a kitchen to execute flawless dishes in a timely manner Ability to develop relationships with staff, guests, and residents Passionate about service to others and creating exceptional food experiences Must pass a Criminal Background check and Health Screening tests, including physical and TB Tests For the health and safety of our team members and residents, Oakmont Management Group may require team members to vaccinate, participate in daily screening, surveillance testing, and to wear face coverings and other personal protective equipment (PPE) to prevent the spread of the COVID-19 or other communicable diseases, per regulatory guidelines. Oakmont Management Group, based in Irvine, California, is a recognized leader in the senior living industry that manages a portfolio of communities under the Oakmont Senior Living and Ivy Living brands. OMG serves thousands of seniors across communities in California, Nevada, and Hawaii. At OMG, we strive to create an atmosphere of family and community among team members, residents, and resident family members. We know that caring and meaningful relationships are the foundation of a rewarding life, and our team is hand-selected for their skills, previous experience, and passion for working with the elderly. Our practice is to incorporate joy and laughter alongside our expectations of excellence. Walk into our communities and feel our pride of ownership and commitment to service. Oakmont Management Group is an Equal Opportunity Employer.

Tech company in San Jose CA is looking for an experience Executive Chef for their commissary! High volume, scratch kitchen operation, ideal candidate is experienced in building and leading a team. M-F, holidays off, opportunity for career growth! SF Bay Area residents only! Hiring now!

Raw Sushi Bistro in Stockton, CA is looking for one sushi chef to join our 28 person strong team. We are located on 10742 Trinity Pkwy. Our ideal candidate is self-driven, ambitious, and engaged. Responsibilities Sushi Chef in making Sushi Roll and Sashimi Qualifications Hard worker, quick learner. Sushi experiences is a plus We are looking forward to receiving your application. Thank you.

Molly Mad esta busqueda de personas fonfiables, trabajadoras, amables, y profesionales para limpiar casas. Tenemas aperturas inmediates!!!! Beneficios/Ventajas: Pago mínimo garantizado por hora de: $15 mas bonos y tips Coche de la empresa proporcionado para la limpieza. Pago semanal: depósito directo con oportunidades de incentivos Nos encanta celebrar la diversidad, las tradiciones y logros de nuestro equipo. La cultura de la oficina es importante para nosotros: ¡queremos que les encante venir a trabajar! Responsabilidades de limpieza de casas: Realizar servicios profesionales de limpieza residencial que incluyen trapear, aspirar, quitar el polvo, desinfectar, limpiar y otros toques finales Comunicarse con los clientes y el personal de manera profesional y cortés. Limpieza de las casas de lunes a viernes 8am - 5pm Capaz de limpiar varias casas por día No se requiere experiencia en servicio de limpieza Requisitos de la posición: Una gran actitud, ¡te entrenaremos! Lugar de trabajo: Lathrop CA Número de teléfono: When you put on a Molly Maid uniform, you become part of a family-a team of people committed to excellent customer service and passionate about giving families the joy of a cleaned home and the relief from needing to do it themselves. Working for our franchise owners means they'll take care of you the way they take care of their own family and friends. Because Molly Maid is not just a company that focuses on expertly cleaning homes, it's a company that focuses on people, and creating a work culture of respect, integrity, and fun is just as important as serving our customers. *All independently owned and operated franchised businesses operate under the service brands' marks, trademarks, trade names, logos, emblems, slogans, or other indicia of origin in connection with the Molly Maid franchise system within a specified geographical area. Only the independently owned and operated franchised business shall have any interaction with or authority for its business and make all employment related decisions related to its franchised business.

div name="main"div class="cl HeadSecondary"h2Job Details/h2/divdiv aria-label="Job Details" class="row" name="local_row"div class="col-md-6 local-tax-col local-ee" id="job DetailsLeftColumn" name="local_left"div class="row form RowStandard" id="Job Location-row" div class="form Line"div aria-label="Job Location" name="Job Location"span aria-label="Job Location" class="" name="level"Hotel Valencia Santana Row - San Jose, CA/span/div/div/divdiv class="row form RowStandard" id="Position Type-row" div class="form Line"div aria-label="Position Type" name="Position Type"span aria-label="Position Type" class="" name="level"Full Time/span/div/div/div/divdiv class="col-md-6 local-tax-col local-client" name="local_right"div class="row form RowStandard" id="Salary Range-row" div class="form Line"div aria-label="Salary Range" name="Salary Range"span aria-label="Salary Range" class="" name="level"$80000.00 - $85000.00 Salary/span/div/div/div/div/divdiv class="cl HeadSecondary"h2Description/h2/divdiv aria-label="Description" class="row" name="description" style="word-wrap: break-word;"div class="row form RowStandard" id="job Desc-row" div class="form Line"span class="fb Text ignore-global-css" name="job Desc"pspan style="font-size:11pt"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"Up to $900 RETENTION PROGRAM PAY, and MORE, APPLY to FIND OUT!/span/span/span/span/p pspan style="font-size:11pt"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"Are you a Customer Service Super Star…. WE NEED BIG STARS LIKE YOU!!!/span/span/span/span/p pspan style="font-size:11pt"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"Come be a part of an AWARD-WINNING TEAM./span/span/span/span/p pspan style="font-size:11pt"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"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./span/span/span/span/p p /p pspan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Duties and Responsibilities/span/span/span/span/span/span/p pspan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"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:/span/span/span/span/span/span/p ul lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Developing new menus and meals, based on customer demand or the season/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Testing and tasting all new menus/meals./span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Briefing banquet kitchen staff about the upcoming functions/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Establishing the priorities each day and assigning tasks to banquet kitchen staff /span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Taking a physical inventory of specific food items for the daily inventory/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Ordering new supplies were necessary./span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Providing support and training other kitchen staff (e.g., in-line cooking, food preparation, and dish plating)/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Taking direction from the executive chef/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Ensuring the kitchen is kept clean, tidy, and sanitary./span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Supervising all junior kitchen staff/span/span/span/span/span/span/li /ul pspan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Skills and relevant work experience/span/span/span/span/span/span/p pspan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"As well as a genuine passion for food, banquet chefs will need skills such as:/span/span/span/span/span/span/p ul lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Verbal communication skills, as banquet chefs will need to communicate with the executive chef and other kitchen staff./span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Creativity, as part of producing excellent meals is to think outside the box and add a touch of uniqueness./span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Leadership skills, as banquet chefs will need to lead a team of staff and must be able to do this confidently./span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Attention to detail, as banquet chefs must plan the best menus, with the most delicious flavoring./span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Physical fitness, as banquet chefs will have to be on their feet all-day/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Organization skills, as kitchens are busy and stressful and banquet chefs need to keep their work environment tidy and clean./span/span/span/span/span/span/li /ul pspan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"BENEFITS:/span/span/span/span/span/span/p ul lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Medical, Dental, Life insurance/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Paid Time Off/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Paid Community Service Days/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"a href="************************************************************************* style="color:#000000"Click here to learn more/span/a/span/span/span/span/span/span/li /ul pspan style="background-color:#ffffff"span style="color:#000000; font-family:Arial,sans-serif"span style="font-size:12pt"If you have a passion for making people smile, /spanspan style="font-size:16px"teamwork/spanspan style="font-size:12pt", and excellence, we invite you to join our team!/span/spanbr/ span style="color:#000000; font-family:Arial,sans-serif"span style="font-size:12pt"This can be the exciting next step in your hospitality career. Apply today!/span/spanbr/ br/ span style="font-family:Calibri,sans-serif; font-size:10pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Valencia Hotel Group (and all its affiliates) is an Equal Opportunity Employer. /span/span/span/span/p pspan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:10pt"span style="font-family:Arial,sans-serif"span style="color:#000000"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./span/span/span/span/span/span/p /span/div/div/divdiv aria-label="" class="row" name="qualifications" style="word-wrap: break-word;"div class="row form RowStandard" id="job Qualifications-row" div class="form Line"span class="fb Text ignore-global-css" name="job Qualifications"/span/div/div/div/div

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!

Hana Group is a multinational company leading sales in pan-Asian cuisine sold in grocery retailers and commerce marketplaces. The company has tailored brands providing custom collaborations to our partners and to our consumers. Through our distribution company, we are able to deliver on our mission of sustainable sourcing with ingredients that make our food healthy, delicious, and affordable. We aim to CARE about the quality of our service, to ACT to deliver new concepts for finding pan-Asian cuisine, to DARE to deliver sushi and more in new ways to our consumers, and to TRUST in our ability to follow through on customer expectations. We participate in E-Verify and we are an Equal Opportunity Employer. Job Description Summary: The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi, and food safety. The Sushi Chef II's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and maintaining a clean and safe work environment. To be successful as a Sushi Chef II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations, and excellent customer service, engaging the customer. Key Competencies: People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Expert in cutting, slicing and filleting different types of fish and vegetables Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Creating an expectation for a clean work environment in order to prevent food contamination Expert understanding of food waste and costs and how it impacts the goals of the kiosk inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications Requirements: Minimum of two years in the food service industry; sushi rolling experience required Ability to read, write, and communicate in English Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish Valid food handler's license, with sound knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgment Encompass the company mission and core values Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times #IND Additional Information Hana Group North America is an Equal Opportunity Employer Salary: $18.00-$19.50 USD hourly

¡Buscamos personas enérgicas, confiables y positivas para unirse al equipo de Merry Maids! Por qué trabajar en Merry Maids? * No noches, fines de semana ni días festivos * Pagamos semanal * Posiciones de tiempo completo disponibles * Suministros, equipo, uniforme, EPP proporcionado * Programas de bonificación * Reembolso de millas * Pago por enfermedad, vacaciones y días festivos * BONO DE CONTRATACIÓN DE $ 300 * $15.25-16.25 por hora Qué se necesita? * Debe tener un automóvil para usar en el trabajo * Debe tener una licencia de conducir valida * Debe estar autorizado para trabajar en los EE. UU. * Debe poder pasar la prueba de detección de drogas y la verificación de antecedentes To apply call: Para solicitar llamar ************Merry Maids188 Frank West Circle #FStockton, CA 95206 Compensation: $15.25 - $16.25 per hour Looking for a fun place to work, with a flexible schedule and competitive pay? Then come live the Merry Maids life! As a Merry Maids team member, you would belong to an award-winning company and be a part of our close-knit team - a team that works together to provide the best cleaning solutions and customer service to our clients. We offer paid training, excellent work/life balance and real opportunities for advancement. You may start off as a team member, but you are then able to tailor a career path that matches your interests and goals - including becoming a team captain, trainer, quality assurance supervisor or manager. We take pleasure in improving our clients' lives by allowing them to spend more time with family or doing activities they enjoy. As trusted in-home professionals, we form strong relationships with our clients and are often considered part of their extended families. Ready to create brighter days for you and our customers?

Hospitality Confidential is thrilled to present an exciting opportunity for a Chef de Cuisine to take the helm at one of San Francisco's most iconic neighborhood restaurants. Celebrated for its seasonal, ingredient-driven cooking and enduring influence on the city's culinary landscape, this role also includes oversight of a lively adjoining concept that has become a favorite in its own right. It's a chance to lead with vision, craft, and a deep connection to the spirit of hospitality. ● Exceptional food and dining experiences in keeping with and expanding on the style of food and service established over the past two decades ● Efficient, financially-sound, clean and organized operations ● Healthy, successful, engaged teams of employees ATTRIBUTES: ● Highly Organized ● Resilient ● Able to delegate- get work done through others ● Work Ethic Grit- stick to it... Ownership! Stamina ● Detail oriented but sees the big picture ● Takes Initiative ● Ability to prioritize ● Leader Motivate and inspire Lead by example (ish) Mentor, teach ● Intelligent ● Great communicator: Respectful Detailed and organized Direct Motivating ● Great cook and palate ● Great trainer-teacher-mentor ● Patient, empathetic ● Respectful RESPONSIBILITIES: Food and Menu: Work with all cooks and the entire BOH team to create delicious, craveable, cost-effective food that is consistent with the restaurant's style and vision. ● Local and seasonal. Traditional but not bound to tradition. Simple but not simplistic. Playful but not silly- not looking for shock value. Italian- as if the Bay Area was a region of Italy. ● Continue underlying spirit but evolve, develop, explore. ● Respect and honor the past 20 years of dishes, food, customers, staff and place in (local and national) community. ● Drive creative menu development: Develop new dishes, tweak existing dishes, keep menus exciting and in a constant state of evolution and improvement. Develop and maintain a constant atmosphere of evaluation and critical, analytical of food. ● Continuous updating of menu wording and pricing. ● Constant critical analysis of all food. ● Write recipes, document new recipes and menu items with thought to the future. ● Keep kitchen focused on cost control and proper product utilization, with a constant focus on hitting food cost targets. ● Oversee all menu mix, descriptions, phrasing, and pricing. ● Keep each restaurant committed to sourcing the best ingredients and always following the best practices of sustainability. ● Invite and analyze all feedback from guests and staff. ● Create holiday menus and special event menus. ● Go to Farmers markets. ● Seek out new items and incorporate into menu, Staff and HR: Lead, Mentor, Teach, and Inspire all staff constantly. Work with all BOH, FOH, and admin management to create a consistently strong, supportive, dynamic, cohesive environment. ● Attract and retain talented, ambitious staff, ● Ensure everyone on the team is engaged, challenged, learning, and growing. ● Maintain/create great staff morale. ● Write and post weekly schedules two weeks in advance. Respond to/plan for and manage staff expectations re vacations and time off requests. ● In charge of hiring, firing, promoting, reviews and discipline. ● Ensure all HR SOPs are followed. ● Maintain positive and healthy relationships and constant communication with all FOH management. Work closely with GM, and maintain a collaborative teamwork environment. ● Proactively plan for staff promotion, cross training and hiring needs. ● Develop and mentor the team- plan ahead. ● The chef schedule will be based on the needs of the restaurant and must change often. Property and Maintenance : Work with BOH management to ensure all operations and administration are thorough, complete, and timely. Ensure that cleanliness, organization, efficiency, and cost-control are all priority and treated as such. ● All Repairs and Maintenance: Janitorial, responsible for mechanical, graffiti removal, dining room, patio, facade, roof, plumbing, electric. ● In conjunction with GM- Waste removal, janitorial, prev maintenance, R&M. ● Oversee the general upkeep and R&M of each location. ● Manage and guide Chefs/Managers to ensure that tasks are being completed thoroughly, precisely, and on time. ● Oversee each location's general organization and efficiency. ● Oversee each location's overall cleanliness, ensure sanitation practices exceed Health Department standards. Admin, Cost Control ● Oversee and manage cost control at each location, obsessively pursue meeting set financial goals. ● Lead and drive BOH meeting agendas and follow up. ● Lead and drive Manager meeting agendas and follow up. ● Attend/Lead P&L meetings, regular manager meetings. ● Follow up with BOH/FOH managers to ensure appropriate actions or adjustments are followed-through-on with urgency and thoroughness. ● Oversee and manage all end of period protocol; inventory, transfers, eop notes, Inventory, Break logs. ● Meet deadlines. Events and Catering: Oversee all events, on premise or offsite, paid and unpaid, small and large. ● Oversee all Holiday menus, ensure they are creative, enticing, on-time, and thorough. ● Buyouts and onsite parties. ● Oversee all events. Ensure they are well conceived, properly executed, and profitable (when applicable)! ● Work collaboratively with GM, wine director, sous chefs and owners to ensure success. ● Maintain proper execution of pizzeria catering orders. Community: Maintain consistent involvement and presence in the Bay Area food and dining community. ● Keep up to date on the current restaurant/food scene, trends, developments. ● Participate regularly in community-based events and programs. ● Maintain at all times a respectable, positive professional image in the community. ● Actively engage with guests, stay connected with the spirit of service and hospitality. ● Participate in PR/media opportunities as appropriate. ● Ensure the stability of the restaurants are not compromised by involvement in outside-of restaurant endeavors. Day to Day, and Personal: ● Ensure that all of the above responsibilities are met. ● Maintain healthy physical, emotional, mental fitness. ● Maintain a constant presence that is inspiring, supportive, respectful, analytical, and that keeps a gentle pressure on everyone involved to excel at what they do. ● Focus as necessary on problem areas and projects that will take more in-depth time, work, and attention. ● Always act in a professional manner as a role model, in a way that is honest, direct, humble, fun, supportive, and constantly improving, with a positive energy that is infectious to the organization as a whole. ● Constantly learn and develop professionally, always searching out new information. ● Accept feedback enthusiastically. ● Enthusiastically drive change and development. Excitedly attack every new project, challenge and opportunity that presents itself. ● Maintain and surpass Restaurant's star, (numerical or other) rating in all publications and ratings systems: James Beard, Michelin, Chronicle, Zagat, Yelp, and others. Compensation & Benefits: ● $100k - $115k base salary + bonus ● 100% medical insurance coverage with opt-ins for dental and vision ● 2 Weeks PTO ● 2 meals comped monthly with a guest onsite and offsite ● Balanced schedule with an empathetic leadership team! 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.

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.