Chef Jobs in Los Altos, CA

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

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

We're looking for motivated, engaged people to help make everyone's journeys better. The Executive Sous Chef supports the Executive Chef in the responsibility for the daily monitoring of the preparation of the pre-designed meals for multi-customer accounts with culinary expertise through the management of all Chefs, Cooks and production employees in all food production areas of a Large Catering unit. The Executive Sous Chef promotes and insures quality food services to airline clients and product management/waste in hub unit or facility of high complexity due to volume and international customer mix. Reports to the Executive Chef and acts as the lead chef in the absence of the Executive Chef. Annual Hiring Range: • $105,000 - $110,000 Benefits · Paid time off · 401k, with company match · Company sponsored life insurance · Medical, dental, vision plans · Voluntary short-term/long-term disability insurance · Voluntary life, accident, and hospital plans · Employee Assistance Program · Commuter benefits · Employee Discounts · Free hot healthy meals for unit operations roles Main Duties and Responsibilities: Acts in support of the Executive Chef to drive menu and product quality in all production areas by overseeing food preparation and production, by consulting with the Buyer; Chefs, cooks, and team leaders; minimize waste through portioning, overboarding over-production, and inventory control. In the absence of the Executive Chefs as the Culinary Lead for the unit Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance to recipes and portion specifications as required by the customer. Understands menu and product specifications and insure menu employee training is completed. Insures waste is minimizes through oversight of proper portion and production management with all chefs throughout the production areas. Using a “Pull System”, Insures accurate and timely inventories are completed so requisitions are based on demand. Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource support to Executive Chef and operations management. Acts to identifying and resolving problems, completes timely audits, and serves as a “Change Agent” Assist as the support lead for menu presentations works with the Executive Chef to insure products, production, and costs are efficiently managed and all variances are noted. Responsible for coaching, counseling, and preparing corrective action for employees Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans. Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures. Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage. Works with management staff to improve performance of the unit Training & Development Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports. Must ensure all cooks, and Sous Chef employees have the skills and abilities to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses. Assists in the development and training of cooks as required Responsible for culinary employee onboarding and retention Completes all company required training including but not limited to ServSafe Sanitation Manager Certification. Products Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; insuring preventive maintenance and repairs; evaluating the unit cooking equipment against the current needs and future expectations. Processes Initiates and supports NPT and timesaving production techniques, training others in specialty techniques Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes. Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends. Qualifications Education: Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required. Certification as CCC from ACF, ProChef II or equivalent Work Experience: Minimum 7-10 years in progressive Chef growth positions is required Minimum of 1-3 years supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment required. In-flight catering experience or experience in a high-volume food service environment required. Technical Skills: (Certification, Licenses and Registration) Ability to cook meals according to detailed specifications. Ability to work in a fast paced, deadline driven environment. Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over production employess Current or previous labor relations experience is a plus, but not required. Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. Ability to train others required. Must have the ability to give negative and positive feedback to employees on a daily basis. Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities. Strong organizational, analytical, communication and leadership skills required. Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance. Basic computer skills required. Working knowledge of Microsoft Office products preferred ServSafe Certified preferred. Ability to obtain ServSafe Certification required Language / Communication Skills: Must have excellent written and oral communication skills. Multi-lingual a plus. Job Dimensions Geographic Responsibility: USA Type of Employment: Full-Time Travel %: Yes - Up to 10% Exemption Classification: Exempt Internal Relationships: all production areas External Relationships: airline customers Work Environment / Requirements of the Job: Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours. In a normal production kitchen facility there may be physical discomfort due to temperature and noise. Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds. A rotating schedule of over 55 hours per week is typical. Budget / Revenue Responsibility: N/A Organization Structure Direct Line Manager (Title): Executive Chef Number of Direct Reports: TBD Number of Dotted Line Reports: TBD Estimated Total Size of Team: TBD Gate Group Competencies Required to be Successful in the Job: Thinking - Information Search and analysis & problem resolution skills Engaging - Understanding others, Team Leadership and Developing People Inspiring - Influencing and building relationships, Motivating and Inspiring, Communicating effectively Achieving - Delivering business results under pressure, Championing Performance Improvement and Customer Focus Demonstrated Values to be Successful in the Position Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone: We treat each other with respect and we act with integrity We communicate and keep each other informed We put our heads together to problem solve and deliver excellence as a team We have passion for our work and we pay attention to the little details We foster an environment of accountability , take responsibility for our actions and learn from our mistakes We do what we say we will do, when we say we are going to do it We care about our coworkers, always taking an opportunity to make someone's day better The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: **************************************************************** We anticipate that this job will close on: 4/21/2025 We anticipate that this job will close on: 04/23/2025 For California Residents, please clic k here to view our California privacy notice. If you want to be part of a team that helps make travel and culinary memories, join us!

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

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

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

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!

A lovely family near San Francisco, CA is seeking an experienced, creative, and sophisticated part-time chef. The schedule is flexible for the right candidate, with the ideal general schedule as Monday through Friday, 2pm-7pm. The chef will be responsible for cooking dinner on-site, in-residence, and prepping some snacks, breakfasts, and weekend meals to leave in the fridge as well. The family enjoys meat proteins, and plant based proteins, and is looking for a chef who can create very sophisticated meals across the board. They would like someone who can use healthy vegetable ingredients in creative, interesting, and sophisticated ways, while also incorporating family favorites. They enjoy all cuisines, especially Mexican, Asian, and American, and value high-quality ingredient-forward meals, with an emphasis on healthy eating. Responsibilities Cooking dinner on-site for the principals and children. The family frequently has guests, so you must be comfortable cooking for additional people during those times Mom prefers to do the grocery shopping, but asks that chef helps create a menu and ingredient list Preparing breakfasts, snacks, and desserts to be left in the fridge, as well as occasional weekend meals Helping keep inventory to keep the pantry and fridge stocked and organized Maintaining a tidy and organized kitchen Working flexible hours on occasion if the family has an event Qualifications The ideal candidate is warm and family-friendly Team player and good communicator Familiar with many cuisines and sourcing fresh ingredients No ego - open to feedback and collaboration Experience with organic, low inflammation meals Background in creating healthy meals Requirements Experience in private homes Longevity in roles Ability to create sophisticated and creative meals Valid driver's license and reliable transportation Comfortable around children Must be legal to work in the US Must be organized in the kitchen Easy personality to interact with Professional and flexible Salary and Benefits Pay is competitive and based on experience, with an hourly rate ranging from at $60-$80+

A lovely family near San Francisco, CA is seeking an experienced, creative, and sophisticated part-time chef. The schedule is flexible for the right candidate, with the ideal general schedule as Monday through Friday, 2pm-7pm. The chef will be responsible for cooking dinner on-site, in-residence, and prepping some snacks, breakfasts, and weekend meals to leave in the fridge as well. The family enjoys meat proteins, and plant based proteins, and is looking for a chef who can create very sophisticated meals across the board. They would like someone who can use healthy vegetable ingredients in creative, interesting, and sophisticated ways, while also incorporating family favorites. They enjoy all cuisines, especially Mexican, Asian, and American, and value high-quality ingredient-forward meals, with an emphasis on healthy eating. Responsibilities Cooking dinner on-site for the principals and children. The family frequently has guests, so you must be comfortable cooking for additional people during those times Mom prefers to do the grocery shopping, but asks that chef helps create a menu and ingredient list Preparing breakfasts, snacks, and desserts to be left in the fridge, as well as occasional weekend meals Helping keep inventory to keep the pantry and fridge stocked and organized Maintaining a tidy and organized kitchen Working flexible hours on occasion if the family has an event Qualifications The ideal candidate is warm and family-friendly Team player and good communicator Familiar with many cuisines and sourcing fresh ingredients No ego - open to feedback and collaboration Experience with organic, low inflammation meals Background in creating healthy meals Requirements Experience in private homes Longevity in roles Ability to create sophisticated and creative meals Valid driver's license and reliable transportation Comfortable around children Must be legal to work in the US Must be organized in the kitchen Easy personality to interact with Professional and flexible Salary and Benefits Pay is competitive and based on experience, with an hourly rate ranging from at $60-$80+

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

About Discovery Management Group Discovery Management Group is part of the Discovery Senior Living family of companies, a recognized industry leader for performance, innovation and lifestyle customization that today, ranks among the 2 largest U.S. senior living operators. Discovery Management Group specializes in managing and enhancing senior living communities across the United States. With a focus on innovation, operational excellence, and lifestyle personalization, Discovery Management Group plays a vital role in serving more than 6500 residents nationwide. 1440 by The Bay Senior Living is hiring a Director of Culinary Services. This is a working Executive Chef position. About the Opportunity: Does working for the leader in the Senior Housing industry sound like the professional challenge you are seeking? Discovery Senior Living offers significant opportunities for growth and career advancement. Employees are encouraged to take responsibility for their own careers. You'll be working with incredible individuals with boundless creativity. Responsibilities: Develops and implements food services policies, procedures, and job descriptions. 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 workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed. Cooks and carves meats, and prepares dishes. Orders food and chemical supplies for the kitchen; receives and validates all food deliveries against order form. Inventories food items monthly. Conducts regular Quality Assurance Audits. Practices safe and sanitary food handling. Practices all safety and loss prevention procedures. Negotiates and signs food service agreements with vendors. Selects, schedules, and conducts orientation and in-service educational programs for personnel. Monitors monthly expenditures to include explanation of significant variances to ensure compliance with budget. Qualifications: Bachelor's degree in culinary arts program preferred. Minimum of 5 years of management experience in a food service environment. Must have successfully completed food safety training. Ability to handle multiple priorities and work in a fast paced environment. Proficient organizational skills and ability to meet deadlines. Strong computer skills. Provides leadership by exhibiting confidence in self and others; inspires and motivates others to perform well. Benefits: In addition to a rewarding career and competitive salary, Discovery offers a comprehensive benefit package. Eligible team members are offered a comprehensive benefit package including medical, dental, vision, life and disability insurances, paid time off and paid holidays. Team members are eligible to participate in our outstanding 401(k) plan with company match our Employee Assistance Program and accident insurance policies. No agencies, please. We do not accept any unsolicited resumes from agencies under any circumstances. We receive inquiries from agencies daily. Agencies should not direct any inquiries or emails to hiring managers. Thank you. EOE D/V JOB CODE: 1004915

Full-Time Private Chef - Atherton, CA Are you a culinary artist with a passion for precision and elegance? Do you thrive in a formal environment where attention to detail, adaptability, and professionalism are key? A prominent family in Atherton, CA, is seeking a Full-Time Private Chef to join their world-class team. If you are a skilled and experienced chef who can take feedback in stride and consistently deliver excellence, this opportunity is for you! Position Overview: As the Private Chef, you will create exquisite, plated meals using the finest ingredients. The household is formal, with a focus on Mediterranean-inspired cuisine that is clean, carb-free, and sugar-free. You'll also support intimate work dinners for 2-6 guests and ensure the kitchen operates at peak standards. This position requires international travel, as the family has residences abroad, and chefs rotate on 4-6 week schedules. Compensation: Salary: $140,000 - $180,000/year (based on experience) Initial 6-month contract as a 1099 contractor; transition to full-time employment with benefits upon successful completion. Key Responsibilities: Prepare daily meals for the family, ensuring every dish is plated to perfection. Host and cater private dinners for up to six guests. Shop for groceries and restock pantry and kitchen supplies as needed. Maintain impeccable cleanliness and sanitation in the kitchen and dining areas. Document recipes, dietary preferences, and updates to ensure consistency. Plan and execute menus that align with the family's strict dietary guidelines. Travel to other residences internationally as required (travel schedule shared among team members). Train and support other team members and ensure smooth kitchen operations. Shift Details: Rotating shifts: Morning: 5:00 AM - 1:30 PM Midday: 8:00 AM - 4:30 PM or 9:00 AM - 5:30 PM Evening: 11:30 AM - 8:00/8:30 PM Requirements: 5+ years of fine dining or private chef experience in formal households. Exceptional culinary skills with a focus on Mediterranean and health-conscious cuisine. Strong ability to take feedback graciously and implement changes immediately. Proven experience in plated, elegant presentations (family-style meals are not served). Comfortable working with fine china and maintaining formal service standards. Flexible and willing to travel internationally. Physically capable of meeting the demands of the role (lifting, standing, etc.). Legally authorized to work in the U.S. with a valid driver's license and clean record. Able to pass a background check, drug screening, and security clearances. What We're Looking For: A chef with a meticulous, detail-oriented mindset. Calm and composed under pressure, with excellent communication skills. A professional who thrives in a formal, structured environment. A collaborative team player with a results-driven attitude.

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

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.

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

Executive Chef for Full Scratch Kitchen Needed Pay Range: $72,000-$76,000 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.

A family in Morgan Hill, CA is seeking a private chef to cook on site a few days a week and leave ready to heat meals with instructions. This would be lunch and dinners for a family of five. The family likes Asian cuisine but also eats American, Italian, etc. Chef should be local/commutable distance to Morgan Hill as the family is not looking to relocate. The position is hiring as soon as they find the right candidate. Responsibilities Prep and prepare lunch and dinners several times a week Meals for a family of five Knowledge of Asian, Italian and American cuisines Farmers markets and grocery shopping for meals Leaving heating instructions for each meal Requirements Legal to work in the US Must be able to drive Prior private chef experience in a high-end home Knowledge of Asian, Italian and American cuisines Salary and Benefits The family is open to a day rate for meal prep and cooking lunch and dinners.

A family in Morgan Hill, CA is seeking a private chef to cook on site a few days a week and leave ready to heat meals with instructions. This would be lunch and dinners for a family of five. The family likes Asian cuisine but also eats American, Italian, etc. Chef should be local/commutable distance to Morgan Hill as the family is not looking to relocate. The position is hiring as soon as they find the right candidate. Responsibilities Prep and prepare lunch and dinners several times a week Meals for a family of five Knowledge of Asian, Italian and American cuisines Farmers markets and grocery shopping for meals Leaving heating instructions for each meal Requirements Legal to work in the US Must be able to drive Prior private chef experience in a high-end home Knowledge of Asian, Italian and American cuisines Salary and Benefits The family is open to a day rate for meal prep and cooking lunch and dinners.