Chef Jobs in Pittsburg, CA

Full-time Private Chef in Palo Alto! Schedule: Monday through Friday, 10 AM to 6 PM Compensation and Benefits: Monday through Friday salary starting at $130,000 annually. Monthly healthcare stipend. Two weeks of paid time off (aligned with family's vacation schedule). Mandated sick time. Opportunity to take additional time off during family travel periods (e.g., Holidays, Thanksgiving, and summer vacations aligned with the school calendar). Duties: Chef will prepare vegetarian lunch and dinner daily, as well as meal prepping for school lunches and after-school snacks. Chef will be expected to create visually appealing and flavorful vegetarian dishes while following traditional family recipes and introducing creative variations. Additionally, the chef will maintain cleanliness and organization in the kitchen to ensure a well-kept cooking space. Requirements: Chef must have long-term professional experience specializing in South Indian cuisine, along with a basic knowledge of North Indian dishes. The ideal candidate should have experience preparing a variety of vegetarian international cuisine and be capable of creating diverse and flavorful meals. Chef must be calm, respectful, and willing to receive and incorporate feedback. Strong organizational skills and the ability to work independently are essential, along with maintaining the highest standards of cleanliness and hygiene in the kitchen. Job ID 10462

Fantastic opportunity to work in Northern CA at a destination luxury resort. We seek an Executive Sous Chef with strong cutting edge, creative skills and experience working with local purveyors to maintain the highest quality food and restaurant standards. You'll be responsible for culinary operations at this Forbes rated resort and work closely with the Executive Chef. Must have prior high luxury level experience at a hotel or resort property.

Full-Time, Salary & Benefits Salary: $75K/Year Benefits: Medical + Leadership Training Role The Sous Chef will support the Chef de Cuisine with leading and managing the kitchen in a highly anticipated new contemporary Chinese restaurant in the heart of San Francisco. The Sous Chef will be comfortable working under pressure in a fast moving and high volume environment, executing a range of daily tasks-ensuring a kitchen that produces exemplary food whilst simultaneously fostering a healthy, sustainable and warm environment for the kitchen team. Leading the team with compassion, standing in integrity, and being authentic in what you say and do will contribute to the overall success of the restaurant. Responsibilities: Work together with the Chef de Cuisine in managing the kitchen to ensure all prep and execution of service is in line with the high-level standards set by the restaurant Collaborate with the Chef de Cuisine in new dish creations, costing, and implementation of menus Be a mentor for all kitchen team, assisting in their training and development which includes training on the preparation, arrangement, and plating of dishes as well as regularly scheduled one on ones with team members Support the Chef de Cuisine with all scheduling, daily ordering and labor control keeping in line with budget and target margins Integral to all team communications including: kitchen meetings, all-team meetings, feedback, training, scheduling, etc. Uphold the highest standards of food safety, food handling, and sanitation requirements in order to ensure the health and safety of team and guests Compassionate Leadership - Along with the Core Team Members, lead the team with compassion, empathy and care in order to create and maintain a healthy, sustainable and warm culture for all Qualities Expected: Be familiar with international cuisine and different ethnic cuisines; knowledge of Asian cuisine is beneficial but not necessary as long as there is a desire to learn Detail-oriented candidate that thrives in a high volume, dynamic environment Passionate about training and development of their team Exceptional communication and organizational skills Financial acumen is necessary to support team in maintaining and meeting targets Driven, pro-active individual that holds themself to the utmost standards Benefits Option to Opt-In to Medical Insurance Compassionate Leadership Training Wellness Practices for All-Team Members Bonus Structure How to Apply: Send CV to ************************* We look forward to learning more about you and will be in touch if your skillset and desire to learn align with the restaurant. Thank you for applying!

$80,000 - $90,000 + Bonus Join this upscale-casual, full-service restaurant with bar, offering outstanding Mediterranean cuisine. COMPANY Local restaurant group with 2 restaurants and plans for growth Strong leadership with clear direction Highly skilled and experienced team with very low management turnover BENEFITS & FEATURES: Great, well-functioning management team Outstanding cuisine you can be proud of Highly competitive salary 10% Bonus Medical, Dental, Vision and Life Insurance 2 weeks paid vacation YOUR ROLE WITH THE COMPANY: The Executive Sous Chef/Sous Chef supports the Executive Chef with managing the kitchen staff, labor and food costs, production, quality and presentation. Primary duties and responsibilities include: Supervise, train, and coach kitchen staff Manage food production Support the Executive Chef with scheduling, ordering, inventory, quality, presentation Ensure safety and sanitation compliance Other duties as dictated by Executive Chef in order to run smooth operations BACKGROUND PROFILE: 2+ Years experience as an Executive Sous Chef/Sous Chef (or comparable role) for an upscale-casual or fine-dining restaurant Experience with upscale local or regional restaurant groups is preferred Able to work under pressure with ease, especially during very busy meal periods Display strong interpersonal and organizational skills Loyal and passionate about service Local candidates highly preferred EOE - EQUAL OPPORTUNITY EMPLOYER

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

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

About us Local Kitchens is a fast-casual restaurant brand transforming the industry by pioneering a new category of dining. Through collaborations with award-winning chefs and culinary influencers, we offer a menu of exclusive, globally-inspired dishes featuring bold flavors and high-quality ingredients-all in a dining experience that's both convenient and affordable. Founded in 2020 by former DoorDash co-founders Jon Goldsmith and Andrew Munday, Local Kitchens was built on a mission to bring communities together through food. Since then, the brand has grown to 13 locations across the Bay Area, with plans to expand into Southern California this spring. Annual Pay Cap: $90,000 Key Responsibilities About the Role We are seeking an R&D Chef to lead menu innovation and recipe development for our expanding culinary operations. This role is perfect for a chef who thrives on creativity, understands fast-casual dining, and can translate bold flavors into scalable, executable dishes across multiple locations. Key Responsibilities Menu & Recipe Development - Create and test innovative menu items that align with our brand identity and customer preferences. Executive Tastings - Organize and lead tastings for our executive team, presenting new dishes with clear culinary rationale. Multi-Unit Recipe Standardization - Write, document, and refine recipes to ensure consistency across multiple locations. Cuisine Expertise - Be well-versed in diverse cuisines and global flavors, understanding how to adapt them for a fast-casual concept. Training & Implementation - Train kitchen teams on new recipes, techniques, and execution standards to ensure quality and consistency. Ingredient Sourcing & Costing - Collaborate with the Supply Chain team to source quality ingredients while optimizing food costs. Operational Feasibility - Work closely with Operations to ensure new dishes can be executed efficiently at scale. Culinary Leadership - Bring a strong culinary point of view and passion for making food that is not only delicious but also operationally sound What We're Looking For 3+ years of experience in restaurant R&D, menu development, or a similar role. Professional kitchen experience, preferably in fast-casual, QSR, or multi-unit operations. Deep understanding of recipe writing, food costing, and operational execution at scale. Strong training and leadership skills, with the ability to guide kitchen teams through new menu rollouts. Passion for bold flavors, high-quality ingredients, and innovative cooking techniques. Excellent communication and collaboration skills. Culinary degree or equivalent hands-on experience preferred.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Want a little more balance in your life? We're searching for a Catering Chef to help run the large, all-scratch, as local and sustainable as possible catering operations at a high-profile property south of Sacramento. Great Quality of Life, and Growth Opportunities, too!

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.

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

NON-CAREER PART TIME/SEASONALEmployment dates for this position are from May 2025 to September 2025 DEFINITION Under general supervision, perform a wide variety of duties involving the operation of a food service facility at Camp Sacramento including, preparing, baking, and cooking large quantities of food; dispensing food for the residents and employees; and, maintaining sanitary conditions. DISTINGUISHING CHARACTERISTICS Employees in this classification are non-career. Incumbents can work up to 1040 hours per year. The Assistant Camp Chef assists the Camp Chef in inventorying, preparing, cooking, and dispensing food; cleans and maintains culinary equipment and dining facilities. The Assistant Camp Chef is distinguished from the Camp Chef in that the Camp Chef supervises lower level personnel engaged in the preparation and serving of food. SUPERVISION RECEIVED AND EXERCISED Supervision is provided by the Camp Chef. The Assistant Camp Chef classification does not supervise. ESSENTIAL DUTIES AND RESPONSIBILITIES ESSENTIAL DUTIES AND RESPONSIBILITIES: The following duties are typical for this classification. Incumbents may not perform all the listed duties and/or may be required to perform related duties as needed. Prepare main dishes, meats, salads, desserts, and baked goods using ovens, stoves, and other kitchen equipment. Perform a variety of tasks to prepare food to be cooked and served, including cleaning, chopping, weighing, and measuring ingredients. Ensure the dining room, kitchen, equipment, and utensils used in preparing food are kept clean, and in proper working condition. Sanitize food preparation equipment and food preparation areas. Take and record temperature of food and food storage areas such as refrigerators and freezers; store food in designated containers and storage areas to prevent spoilage. Maintain high standards of sanitation and safety in the preparation and serving of food. Follow staff policies and procedures. QUALIFICATIONS QUALIFICATIONS Knowledge of: Methods of preparing and serving a variety of food in large quantities. Menu modifications for special diets. Operation of commercial cooking equipment. Principles, procedures, and equipment used in the storage, care, preparation, cooking and dispensing of food in large quantity. Proper food handling techniques. Kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment, and work areas. Ability to: Follow and/or adjust recipes for food preparation in large quantities. Plan and carry out the work of a given menu. Understand and carry out oral and written instructions. Obtain food and supplies in the correct quantities with minimal waste. Read, write, and speak English at a level necessary for satisfactory job performance. Maintain personal hygiene. Establish and maintain effective working relationships. Evaluate food quality. EDUCATION AND EXPERIENCE: Education: None required. Experience: Three (3) months of full-time paid experience cooking and preparing food for large groups. License or Certificate: Possession of a valid California Class C Drive License and ServSafe certification are desirable. SPECIAL QUALIFICATIONS Age: Must be at least 18 years old by time of appointment. Assessments: If considered for appointment, candidates must: Pass a physical and a criminal background check. Pass a tuberculosis screening test. Training: Successful candidates must participate in a mandatory staff training that is typically conducted in late May or early June of each year. This position is designated as a Mandatory Reporter; completion of Mandatory Reporter training is required within two weeks of employment. Transportation: Successful candidates must provide their own transportation to the Camp Sacramento site. PHYSICAL DEMANDS AND WORK ENVIRONMENT: The conditions herein are typically required of an incumbent to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Physical Requirements Work duties require the ability to exert physical effort, typically involving walking, bending, stooping, and standing for extended periods of time on hard surfaces; and, lifting and carrying materials and objects weighing up to 50 pounds. Environmental Conditions: Employees must be able to work outside in various types of weather, terrains, and elevations; exposed to cold weather conditions. Working Conditions Camp Sacramento is situated in the Eldorado National Forest located in Twin Bridges, California. Employees are required to reside at Camp Sacramento May to August, with the possibility to extend through September. Employees in this position are required to work weekend and night shifts. THE SELECTION PROCEDURE Please note, the City of Sacramento's preferred method of communication with applicants is via e-mail. As such, please ensure you verify the e-mail address on your application, and check your e-mail frequently, including your spam and junk folders. All e-mail notifications can also be accessed through the governmentjobs.com applicant inbox. 1. Application: (Pass/Fail) - All applicants must complete and submit online a City of Sacramento employment application by the final filing deadline; Employment applications must be submitted online; paper applications will not be accepted. Employment applications will be considered incomplete and will be disqualified: If applicants do not list current and past job-related experience in the duties area of the "Work Experience" section. Note: Qualifying experience is based on full-time experience (40 hours per week). Qualifying experience is calculated to the full-time equivalent (pro-rated if less than 40 hours/week). If "see resume" is noted in the "Work Experience" section; a resume will not substitute for the information required in the "Work Experience" section. Position/job titles will not be considered in determining eligibility for meeting the minimum qualifications for this position. Supplemental documents such as resume, cover letter, and proof of education are highly preferred and recommended at the time of application submission. Documents should be submitted to the City of Sacramento Employment Office as attachment(s) via online with the employment application or emailed to *******************************. If submitting via email, please include your name and Job #009019-25-YPCE on your documents. 2. Supplemental Questionnaire: (Pass/Fail) - In addition to the City of Sacramento employment application, all applicants must complete and submit online responses to the supplemental questionnaire to the City of Sacramento Employment Office by the final filing deadline; Responses to the supplemental questionnaire must be submitted online; paper questionnaire will not be accepted. Incomplete supplemental questionnaire will not pass the review process; omitted information cannot be considered or assumed. A resume will not substitute for the information required in the supplemental questionnaire. 3. Screening Committee: (Pass/Fail) - All applications received by the final filing deadline will be forwarded to the hiring department for review. The hiring department will select the most competitive applications for further consideration. Human Resources will only evaluate employment applications for the minimum qualifications, as stated on the job announcement, for applications selected by the hiring department. 4. Hiring Interview: Those candidates determined to be the MOST QUALIFIED will be invited to participate in an interview process coordinated by the hiring department. There will be no eligible list established, as positions will be seasonal and/or part-time. A hiring interview is not guaranteed. 5. Conditional Hire: Upon receipt of a conditional offer, the selected candidate must complete and pass LiveScan/fingerprinting. If applicable, candidates may also need to pass a pre-employment medical exam, controlled substance and/or alcohol test, and possess any required licensure or certification prior to receiving a start date from the Department. Failure to meet these prerequisites will be grounds for withdrawal of your conditional offer of employment. QUESTIONS: For questions concerning this job announcement and the application process: Please visit **************************************************** for a comprehensive, step-by-step guide to the application process. For technical support between 6 AM - 5 PM PT, contact Live Application Support at ************. Visit the City of Sacramento Human Resour

Our client, a private family in Atherton, California, is seeking an experienced Private Chef specializing in Asian cuisine. The family consists of four members: two school-age children and two adults. The ideal candidate will be able to create nutritious and delicious meals, focusing on traditional Asian flavors and ingredients. The family is open to live-in candidates, with a separate guest room available. Responsibilities: Design daily, weekly, and monthly menus, incorporating Asian cuisine tailored to the family's tastes and nutritional needs. Source fresh, high-quality ingredients from local markets, ensuring seasonal availability and authenticity. Prepare breakfast, lunch, and dinner. Ensure meals are balanced, nutritious, and tailored to the preferences and dietary needs of the children and adults. Manage kitchen inventory, including stocking supplies and maintaining cleanliness. Work closely with the family to accommodate specific food preferences or dietary adjustments when needed. Occasionally assist with special events or entertaining guests. Qualifications: Minimum of 5 years of experience specializing in Asian cuisine. Fluent in Mandarin, Wu, Xiang, Hakka, or Cantonese is required. Extensive knowledge of Asian ingredients, cooking techniques, and traditional dishes. Previous experience in a private household is preferred. Must pass a background check and provide verifiable references. Work Schedule: 6 days per week Please note: If you are not local to the area or do not have ties to the area, please do not apply. If you do not have experience cooking Asian cuisine, please do not apply.

Fantastic opportunity to work in Northern CA at a destination luxury resort. We seek an Executive Sous Chef with strong cutting edge, creative skills and experience working with local purveyors to maintain the highest quality food and restaurant standards. You'll be responsible for culinary operations at this Forbes rated resort and work closely with the Executive Chef. Must have prior high luxury level experience at a hotel or resort property.

$100,000 - $120,000 + Bonus This local hospitality group is seeking an experienced Executive Chef to lead the opening of an exciting new fast-casual restaurant and bar location. Offering a competitive salary, excellent benefits, and opportunity for growth. DESCRIPTION: The Executive Chef is responsible for managing all operations of the kitchen to achieve stated objectives in food quality, costs, employee retention, training, and sanitation. Key Responsibilities Spearhead the launch and success of a new fast-casual restaurant and bar location Design and develop a creative, high-quality menu and recipes tailored to the brand's vision Oversee every aspect of the kitchen's operations, including establishing and maintaining SOP's Optimize staff scheduling, productivity, and overall kitchen operations to maintain labor costs within budget while consistently meeting or exceeding food and labor financial targets Monitor and optimize food costs by managing portion control, waste reduction, and efficient use of ingredients Recruit skilled culinary staff and provide comprehensive training to ensure high standards Foster a positive and professional kitchen environment conducive to skill development and high performance Oversee the ordering of supplies and maintain proper inventory control levels Work closely with the General Manager and Director of Operations to ensure the culinary and service aspects of the restaurant operate seamlessly BENEFITS: Medical and Dental insurance paid 100% 401K + company match Unlimited vacation Bonus eligible Shift meals Reserved parking Possible relocation assistance Desired Skills & Experience: 2+ years of experience as an Executive Chef for a $4M+ fast-casual, stadium, or hotel restaurant Experience in managing high-volume kitchen operations required Spanish speaking skills to effectively manage and communicate to staff required Exceptional leadership skills, fostering a positive and productive team environment Proven experience in R&D for menu innovation and recipe creation Strong financial, budgetary, communication, and interpersonal skills Entrepreneurial ownership-minded individual with a passion for building and growing concept Local candidates highly preferred EOE - EQUAL OPPORTUNITY EMPLOYER

About us Local Kitchens is a fast-casual restaurant brand transforming the industry by pioneering a new category of dining. Through collaborations with award-winning chefs and culinary influencers, we offer a menu of exclusive, globally-inspired dishes featuring bold flavors and high-quality ingredients-all in a dining experience that's both convenient and affordable. Founded in 2020 by former DoorDash co-founders Jon Goldsmith and Andrew Munday, Local Kitchens was built on a mission to bring communities together through food. Since then, the brand has grown to 13 locations across the Bay Area, with plans to expand into Southern California this spring. Annual Pay Cap: $90,000 Key Responsibilities About the Role We are seeking an R&D Chef to lead menu innovation and recipe development for our expanding culinary operations. This role is perfect for a chef who thrives on creativity, understands fast-casual dining, and can translate bold flavors into scalable, executable dishes across multiple locations. Key Responsibilities Menu & Recipe Development - Create and test innovative menu items that align with our brand identity and customer preferences. Executive Tastings - Organize and lead tastings for our executive team, presenting new dishes with clear culinary rationale. Multi-Unit Recipe Standardization - Write, document, and refine recipes to ensure consistency across multiple locations. Cuisine Expertise - Be well-versed in diverse cuisines and global flavors, understanding how to adapt them for a fast-casual concept. Training & Implementation - Train kitchen teams on new recipes, techniques, and execution standards to ensure quality and consistency. Ingredient Sourcing & Costing - Collaborate with the Supply Chain team to source quality ingredients while optimizing food costs. Operational Feasibility - Work closely with Operations to ensure new dishes can be executed efficiently at scale. Culinary Leadership - Bring a strong culinary point of view and passion for making food that is not only delicious but also operationally sound What We're Looking For 3+ years of experience in restaurant R&D, menu development, or a similar role. Professional kitchen experience, preferably in fast-casual, QSR, or multi-unit operations. Deep understanding of recipe writing, food costing, and operational execution at scale. Strong training and leadership skills, with the ability to guide kitchen teams through new menu rollouts. Passion for bold flavors, high-quality ingredients, and innovative cooking techniques. Excellent communication and collaboration skills. Culinary degree or equivalent hands-on experience preferred.

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

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