Chef Jobs in Piedmont, CA

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.

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.

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

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 .

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

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!

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.

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.

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: **************

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.

About DiscoverySenior Living Discovery Senior Livingis a family of companies that includes Discovery Management Group, IntegralSenior Living, Provincial Senior Living, Morada Senior Living, TerraBellaSenior Living, LakeHouse Senior Living, Arvum Senior Living, DiscoveryDevelopment Group, Discovery Design Concepts, STAT Marketing, and Discovery AtHome. With three decades of experience, the award-winning management team hasbeen developing, building, marketing, and managing diverse senior-livingcommunities across the United States. By leveraging its innovative“Experiential Living” philosophy across a growing portfolio in excess of 350communities and over 35,000 homes in nearly 40 states, and 19,000 dedicatedemployees, Discovery Senior Living is a recognized industry leader for performance,innovation and lifestyle customization and, today, ranks among the 2 largestU.S. senior living operators. 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: 1001035

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!

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

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+

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.

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.

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.