Chef Jobs in San Dimas, CA

About the Company: Our client is a nationally recognized full-service experiential caterer and hospitality group. They seek every opportunity to integrate meaningful guest experiences, providing culinary excellence in an immersive and memorable atmosphere. Their approach has built a stellar reputation based on honesty and integrity, consistently refusing to compromise on quality. Their team-driven culture complements their award-winning services, from artisanal culinary to artistic presentation, thematic delivery, and multisensory experiences. Our client's core values are Dedication, Collaboration, Service Excellence, and Trustworthiness. About the Role: The ideal Executive Sous Chef will be an energetic and self-motivated leader with a strong background in fine dining catering. They will possess a balance of culinary expertise and managerial acumen, able to maintain high operational standards while fostering a positive and supportive team culture. Their leadership style will be rooted in mentorship, with a deep commitment to developing the next generation of culinary talent. This individual will have a strong passion for exceptional food, a dedication to client service, and a drive to contribute to the continued success and growth of our client. Responsibilities: Oversee daily production by working closely with the Executive Chef and Sous Chefs, while demonstrating and upholding our clients standards and policies Accurate and structured recipe breakdown and recipe adherence for multiple off-site events per week, regular quality control for consistent taste and excellence Conceptualize, develop, train, and execute diverse menus at off-site events for a wide range of client preferences and dietary restrictions Ensure minimal waste to ensure cost-effectiveness and profitable while maintaining exceptional quality and health code standards. Demonstrate exceptional communication and leadership traits, training and developing all BOH staff Qualifications: 4-7 years minimum leading high-performing teams in the same or similar function, a passion for culinary excellence in fast-paced off-site catering environments. Strong leadership and interpersonal skills with the ability to inspire, motivate, and develop teams Exceptional written, organizational, and time management skills, a keen attention to detail, natural understanding of recipe breakdowns for high-volume catering operations In-depth knowledge of menu and recipe creation, food cost control, purchasing, and inventory management Professional, enthusiastic, responsible, and dependable team player Pay range and compensation package: Generous salary and benefits package Location: Costa Mesa, CA

Want to cook great food and still have a life? We're searching for an Executive Chef to feed the executives at well-known movie studio. Established, all-scratch, as local and sustainable as possible food program with great leadership team. Experience managing managers is a must. Multi-unit experience.

Compensation Range $18.00 - $23.00 / Hour HIRING IMMEDIATELY at North Italia in Irvine Line Cooks - solid pay with room to grow! *Seeking candidates with weekend availability* Open Interviews: Monday - Thursday between 2-4pm North Italia is offering: Flexible scheduling, consistent hours Health benefits including medical, dental and vision (after 25 hours/week average) Paid time off (after 25 hours/week average) Free shift meals 35% discount for your party when dining in as a guest Eligible for up to 50% next day pay (exclusions apply) A no cost GED and Associates Degree program Career growth opportunities Handmade With Love From Scratch Daily Whether you're looking for a change or starting a career from scratch, North is the perfect place for you. From our Prosciutto pizza to the house specialty Bolognese, we take great pride in serving exceptional handmade Italian dishes. We're also committed to supporting our employees with advancement opportunities, perks, and a positive environment. North is more than an Italian restaurant-it's a family of servers, hosts, managers, and chefs dedicated to crafting the perfect Italian meal for our guests. If that sounds like you, there's a place for you here. Responsibilities Here's what you'll do: Prepare our authentic Italian dishes from scratch following the recipe to produce consistent results Know and comply with standard cooking methods, quality standards, and kitchen practices Cook a variety of meats, seafood, poultry, vegeles, and other food items using broilers, ovens, grills, fryers, and a variety of other kitchen equipment Portion all the products, follow the recipes, and always ensure the plate presentation looks beautiful Keep it clean! Follow the sanitation standards, make sure your work station stays clean and organized, and follow all of the food handling standards Qualifications: You need to be: Comfortable in a fast-paced environment. A minimum of 2 years of experience is preferred. You should have good English communication skills, comfortable standing for long periods of time, and able to lift up to 50 pounds. About the Company Why us? Become a valuable member of our team and you will discover more than just a culinary gem. We have a successful and professional work environment with opportunities for growth. Our competitive wages combined with a 35% discount at all North Italia locations make this a team you simply must be a part of. We are an equal opportunity employer. We are committed to creating an inclusive and welcoming workplace for all. We welcome applicants from a wide variety of identities, ideas, perspectives, backgrounds and experiences to apply. We offer reasonable accommodations to job applicants with disabilities.

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

Are you passionate about crafting delightful breakfast and lunch experiences, and prefer to keep your evenings free? We have an exciting opportunity for a skilled Sous Chef to join our vibrant team in West Hollywood. This position is ideal for a culinary professional who thrives in a bustling kitchen environment and is committed to delivering quality dining experiences. Key Responsibilities: Lead and inspire the kitchen team to produce exceptional dishes daily. Ensure every guest enjoys a memorable dining experience by overseeing culinary operations and addressing any issues promptly. Maintain outstanding food quality by utilizing premium ingredients and adhering to high preparation standards. Effectively manage and train both Front of House (FOH) and Back of House (BOH) staff. Develop and adjust staff schedules to align with the restaurant's sales objectives. Ensure strict compliance with safety and sanitation regulations to uphold a clean and safe kitchen environment. Qualifications: At least 3 years of experience in a managerial role within a fast-paced breakfast setting. Proven track record of managing sales in a high-volume environment, typically ranging between $4-5 million. Strong leadership skills with the ability to motivate and energize a diverse team. Proficiency in both English and Spanish, with excellent communication skills. A keen attention to detail and a passion for culinary excellence. If you're eager to advance your culinary career in a role that offers a great work-life balance with no late nights, we want to hear from you! Join us in creating unforgettable mornings and afternoons for our guests. Apply today and be a part of something extraordinary!

Our client, a prominent leader in the food manufacturing sector, is seeking an experienced R&D Chef to join their team. This role involves developing and refining food and beverage products, enhancing existing recipes, and supporting the scaling of production processes. The ideal candidate will have a solid culinary background, experience in food manufacturing, and a strong understanding of flavor development and recipe creation. This Role Offers: Competitive base salary and great benefits package - medical, dental, 401(k), and more! Tuition Reimbursement to help you grow professionally. Generous PTO package along with paid holidays to relax and recharge. Collaborative and positive company culture that values teamwork, creativity, and employee growth and well-being. Focus: Develop, test, and refine recipes, starting with basic bases and adjusting for desired flavor, texture, and presentation. Experiment with different flavor profiles and ingredients to create new products or improve existing ones. Work closely with production, quality assurance, and supply chain teams to ensure recipes are scalable and meet quality standards. Contribute to the optimization of manufacturing processes for efficiency and cost-effectiveness. Ensure all new products adhere to food safety, health, and regulatory standards (e.g., FDA, HACCP). Conduct sensory evaluations and tasting panels to refine recipes and meet customer expectations. Scale recipes from the kitchen environment to large-scale production, maintaining quality and consistency. Travel as needed for product development, testing, and cross-functional collaboration. Skill Set: 2-3 years of experience in a culinary field or kitchen environment, with a focus on recipe development and flavor profiling. At least 1-2 years of experience in food manufacturing or product development, with an understanding of scaling recipes for production. Strong knowledge of culinary techniques, ingredient functionality, and food science principles. Ability to adjust recipes on the fly to optimize flavor, texture, and overall quality. Familiarity with food safety standards (e.g., FDA, HACCP). Excellent collaboration, communication, and interpersonal skills to work across departments. Ability to thrive in a fast-paced, dynamic environment while maintaining high-quality standards. Willingness to travel as needed for product development and testing. Culinary degree or equivalent experience is preferred but not required. About Blue Signal: Blue Signal is an award-winning, executive search firm specializing in various specialties. Our recruiters have a proven track record of placing top-tier talent across industry verticals, with deep expertise in numerous professional services. Learn more at bit.ly/46Gs4yS

Now Hiring: Line Cook - Èlephante, Santa Monica Pay: $21+ per hour, depending on experience Èlephante is an elevated coastal Italian restaurant perched above the beach in Santa Monica, offering a vibrant and fast-paced atmosphere. We're on the lookout for a talented Line Cook to join our culinary team and help us bring bold, Mediterranean-inspired flavors to life. About the Role As a Line Cook at Èlephante, you'll be responsible for executing our signature Italian dishes with precision and consistency. This role is ideal for someone who thrives under pressure, takes pride in their station, and brings a team-first attitude to every shift. What You'll Be Doing Prepare dishes to spec with close attention to portion, taste, and plating standards Maintain a clean, fully prepped station throughout service, following FIFO and sanitation procedures Assist in the preparation and execution of pastas, pizzas, and other key Italian offerings Communicate effectively with team members and leadership to ensure smooth kitchen operations Manage special requests and dietary restrictions with professionalism and care Support opening/closing duties, including restocking, equipment maintenance, and cleaning Participate in pre-shift meetings, training, and team development opportunities What We're Looking For Previous experience working the line in a high-volume, upscale kitchen Strong working knowledge of Italian cuisine - pasta and pizza experience is highly valued Ability to stay organized and composed in a fast-moving environment Able to lift up to 50 lbs and stand for long stretches of time Willingness to work nights, weekends, and holidays as needed Positive, reliable, and committed to excellence in every plate served What We Offer Starting wage of $21+ per hour, based on your experience A chance to be part of a dynamic, growing hospitality brand A supportive and passionate culinary team A beautiful, high-energy environment steps away from the beach Compensation details: 21-21 Hourly Wage PIdd33b57e277c-26***********9

Hourly Wage ISS offers a competitive compensation package including Benefits, Paid Time Off, and a starting hourly salary based on experience. Key Purpose Produce food for catering that is visually appealing, tastes great and adheres to Guckenheimer standards. Prepare, deliver, attractively arrange buffet and other catering equipment needed for setup. Success Criteria ● Passion for customer service ● Positive attitude ● Dependable ● Ability to communicate effectively Ideal Candidate Experience ● Must be able to correctly and safely use standard kitchen equipment. Chefs' knives, Convection ovens, meat and cheese slicing machines, steamers, mandolins, grills, and broilers. ● Knowledge of raw materials, production processes, quality control, costs, and other techniques for food preparation. ● Must have knowledge of standard catering presentation techniques. ● Job requires skills to organize scheduled work to insure on time deliveries. ● Valid driver's license and driving experience ● Possess ServSafe certification or City/State Food Handlers Card Key Accountabilities ● Prepare hot and cold foods per customer orders as required. ● Season and prepare food according to recipes and experience. ● Use ingredients according to recipes, using various kitchen utensils and equipment. ● Portion, arrange, and garnish food, and serve food to patrons. ● Substitute for or assist other pantry employees during emergencies or rush periods. ● Wash, peel, cut, and produce meats and vegetables to utilize for cold food production. ● Present food attractively on platters. ● Deliver completed catering orders in a timely manner. ● Follow all safety rules and actively prevent accidents. ● Commitment to the service values and ethics of the client company. ● Comply with all ServSafe and HACCP programs and principles. Physical Demands & Work Environment ● Work up to 8 hours a day on your feet, excluding breaks. ● Must be able to lift a minimum of 25lbs. ● Come to work properly dressed according to the dress code. ● Employee must be able to work under pressure and time deadlines during peak periods. ● Job requires delivery of hot and cold food to on campus sites using carts and vans. As a global organization, ISS Group is committed to making the international community more resilient and just for all people. We encourage diversity and inclusion in their broadest terms, including ethnicity, race, age, gender, gender identity, disability, sexual orientation, religious beliefs, language, culture, and educational background. We look to lead our industry by example and to positively influence the market wherever we operate. ISS, a leading workplace experience and facility management company, provides placemaking solutions that contribute to better business performance and makes life easier, more productive and enjoyable - delivered to high standards by people who care. ISS believes that people make places and places make people. From strategy through to operations, ISS partners with over 60,000 customers in 30+ countries to deliver places that work, think and give and is served by 471,056 employees who connect people and places every single day. In 2019, ISS earned DKK 78 billion in revenue. It is headquartered in Copenhagen, Denmark.

Salary: $110,000 - $120,000 Different perspectives make us better. We're committed to creating an equal opportunity and fair treatment environment, where learning and growing together is just part of our every day. An environment where you can be your authentic self. About Levy The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry. Twice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. Job Summary As a Chef de Cuisine with Levy, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values. You will maintain recipes to meet core standards, ensure that all safety and sanitation standards are met, ensure show quality food and presentations are occurring in all areas, while continually gaining culinary expertise and food knowledge. The ideal candidate will be a creative problem-solver who brings passion, enthusiasm and fresh ideas with the ability to work independently and have the capacity to manage up and down. Detailed Responsibilities * Executes menus in accordance to brand standards * Maintains recipes to meet core standards * Ensures that team members consistently deliver heartfelt hospitality to every guest, every time * Ensures team members have the tools necessary to complete their jobs * Ensures show quality standards are maintained at all times * Regularly obtains feedback from clients and guests to improve operations * Supports and communicates Levy initiatives * Responds and assist in any departmental guest service issues * Holds team accountable to steps of service to deliver great guest service * Executes preventive maintenance schedule as set forth by Director of Operations * Conducts daily walkthroughs in culinary areas for each event * Continually gains culinary expertise * Practices proper product control and handling of all inventory and equipment * Achieves daily sales and assigned cost goals * Ensures that all security, safety, and sanitation standards are achieved * Employs good safety and sanitation practices * Forecasts and adequately schedules team members to meet operational needs and desired targets * Provides operational planning to ensure adequate products and equipment are ordered for anticipated business levels * Ensures team members adhere to Levy guidelines as stated in the team member training manual and employee handbook * Displays a positive attitude towards team members * Interviews, hires, trains, and develops team members according to Levy guidelines * Conducts regularly scheduled meetings to ensure lines of communication are open between management and team members * Promotes a cooperative work climate, maximizing productivity and morale * Uses all performance management tools to provide guidance and feedback to team members * Assists fellow team members when necessary * Mentors Sous Chefs to improve their skills and leadership abilities * Other duties and responsibilities, as needed Job Requirements * A culinary degree is preferred * Ability to taste and evaluate food and beverage products * Able to communicate effectively with the management team, guests, and team members * Team builder and ability to successfully manage and develop a team * Must be experienced with Microsoft Office (Word, Excel, and PowerPoint), Outlook, E-mail, and the Internet Curious about Life at Levy? Check it out: Levy Culture Levy is a member of Compass Group USA. Compass Group/Levy is an equal opportunity employer. At Compass/Levy, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. At Levy, team = family. And we'll always take care of family, learn more about Levy benefits offered. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Plan Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Levy maintains a drug-free workplace. Req ID: 1347784 Levy Sector [[Cust_clntAcName]] BRITTANY R VETVICK [[req_classification]]

The Executive Chef is responsible for managing the back of the house operations of the restaurant with standardized policies that provide efficient, high quality cuisine and profitable operations. Responsibilities will include but are not limited to assisting of recruitment and engagement of employees; exceeding expectations and quality concerning TAPS food, beer, beverage, service, and sanitation; financial success including assisting in reporting and in the achievement of financial goals, and guest data collection and frequency. The Chef will assist in directing the cultural compass of the restaurant; influencing and guiding the energy, service, and hospitality. The Executive Chef must share TAPS commitment to quality, irreproachable service, teamwork, leadership, safety, ethics, and continued innovation. Compensation Competitive Salary Pay to Play Performance Plan Great Benefit Packages Requirements Participating in staffing responsibilities, including hiring, training, scheduling, and terminating Assisting with purchasing food and supplies and overseeing of food and beverages within required dates and with a minimum of waste Creating a positive team atmosphere among employees that encourages accountability and achieves the highest standards of food, beer, service hospitality Managing and engaging all employees; promoting effort, a team spirit, and good morale among employees; treating employees fairly and with respect; ability to lead with commitment and passion Delivering excellent customer service including personally greeting and seating guests Resolving complaints from customers in a polite, effective, and friendly manner Participating in administrative requirements cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law Maintain , secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures including food handling, storage, and temperature; complying with legal regulations Providing regular, accurate, computerized reports of operations to executive management Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Control and minimize costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation Develop initiatives and incentives to build sales, profitability and guest counts Collaborating with sales and executive team to promote, book, and host public and private events Adhering to and enforce all applicable local, state and federal laws, rules, and regulations Performing other work-related duties as assigned Physical Requirements and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.

Summary/Objective The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. Qualifications: 1. Must speak Fluent English. 2. Must have a valid Driver's License and a mode of transportation. 3. Must be 21 years of age or older. 4. Must have at least 1 (one) year of experience in the Food and Beverage or Hospitality industry. 5. Must have a High School Diploma. 6. Must be available to work at least 20 hours a week. 7. Cannot have a Felony or Misdemeanor on record. 8. Must have two valid forms of identification that qualifies employee to work in the United States. 9. Must be able to lift 50 pounds. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance. 2. Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. 3. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. 4. Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas. 5. Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations. 6. Perform other related duties incidental to the work described herein. Competencies 1. Strategic Thinking. 2. Business Acumen. 3. Thoroughness. 4. Leadership. 5. Communication Proficiency. 6. Presentation Skill Supervisory Responsibility This position manages all employees of the department and is responsible for the performance management and hiring of the employees within that department Work Environment The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. Physical Demands The employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. Position Type/Expected Hours of Work This position regularly requires long hours and weekend work. Travel Local travel expected for this position. Required Education and Experience [Indicate education based on requirements that are job-related and consistent with business necessity. Examples are given below.] 1. Bachelor's degree with major concentration in food preparation, management, nutrition or related field. 2. Four years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience. Preferred Education and Experience [Indicate education based on requirements that are job-related and consistent with business necessity. Examples are given below.] 1. Master's degree. 2. Prior experience as an executive chef. 3. Prior experience training, purchasing and managing budgets. Additional Eligibility Qualifications None required for this position. Work Authorization/Security Clearance (if applicable) [This section lists visa requirements, H1-B sponsorship, special clearances, etc. If applicable, insert information regarding government contracts or special requirements.] EEO Statement Angelina's provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Summary/Objective The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage culinary budget. Qualifications: 1. Must speak Fluent English. 2. Must have a valid Driver's License and a mode of transportation. 3. Must be 21 years of age or older. 4. Must have at least 1 (one) year of experience in the Food and Beverage or Hospitality industry. 5. Must have a High School Diploma. 6. Must be available to work at least 20 hours a week. 7. Cannot have a Felony or Misdemeanor on record. 8. Must have two valid forms of identification that qualifies employee to work in the United States. 9. Must be able to lift 50 pounds. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 1. Make periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance. 2. Coordinate all training activities for kitchen, bakery, butcher shop and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies. 3. Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. 4. Assist operation managers as requested in areas such as plate presentation, special function menu planning and the design of new service areas. 5. Prepare operational reports and analyses setting forth progress and adverse trends and make appropriate recommendations. 6. Perform other related duties incidental to the work described herein. Competencies 1. Strategic Thinking. 2. Business Acumen. 3. Thoroughness. 4. Leadership. 5. Communication Proficiency. 6. Presentation Skill Supervisory Responsibility This position manages all employees of the department and is responsible for the performance management and hiring of the employees within that department Work Environment The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. Physical Demands The employee is required to stand for long periods as well as walk, bend and stoop. The position requires working taste buds, ability to smell, feel with fingers and visually inspect, including close and distance vision. The position requires ability to use arms, hands and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. Position Type/Expected Hours of Work This position regularly requires long hours and weekend work. Travel Local travel expected for this position. Required Education and Experience [Indicate education based on requirements that are job-related and consistent with business necessity. Examples are given below.] 1. Bachelor's degree with major concentration in food preparation, management, nutrition or related field. 2. Four years of progressive experience in high-volume food production or catering, or an equivalent combination of relevant education and/or experience. Preferred Education and Experience [Indicate education based on requirements that are job-related and consistent with business necessity. Examples are given below.] 1. Master's degree. 2. Prior experience as an executive chef. 3. Prior experience training, purchasing and managing budgets. Additional Eligibility Qualifications None required for this position. Work Authorization/Security Clearance (if applicable) [This section lists visa requirements, H1-B sponsorship, special clearances, etc. If applicable, insert information regarding government contracts or special requirements.] EEO Statement Angelina's provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Job Brief: We are seeking a talented and experienced Executive Sous Chef to join our culinary team. The Executive Sous Chef will play a crucial role in assisting the Head Chef in managing all aspects of the kitchen, ensuring the highest quality food is consistently delivered to our guests. If you are a passionate and creative culinary professional with exceptional leadership skills, we want to hear from you. Responsibilities: Assist the Head Chef in overseeing daily kitchen operations, including food preparation, cooking, and plating. Ensure that all food items are prepared according to standard recipes, portion sizes, and presentation guidelines. Maintain the highest standards of food quality, taste, and appearance. Collaborate with the Head Chef in menu planning, recipe development, and cost control. Train, mentor, and supervise kitchen staff, ensuring they adhere to all safety and sanitation procedures. Manage inventory, order supplies, and monitor food costs to meet budgetary goals. Assist in the recruitment and onboarding of new kitchen personnel. Maintain a clean and organized kitchen environment, adhering to health and safety regulations. Support special events and catering activities as needed. Exhibit leadership qualities by leading by example and fostering a positive and productive kitchen culture. Stay updated on culinary trends and innovations, bringing fresh ideas to the menu. Skills Required: Proven experience as a Sous Chef or Executive Sous Chef in a high-volume restaurant or culinary establishment. Culinary degree or relevant certification preferred. Strong culinary and creative skills with a passion for food and an eye for detail. Excellent leadership, communication, and interpersonal skills. Ability to work in a fast-paced, high-pressure environment. Knowledge of food safety and sanitation regulations. Proficient in menu planning, cost control, and inventory management. Flexible schedule, including evenings, weekends, and holidays as needed.

The Executive Chef will oversee food preparation and presentation across all hotel dining outlets, ensuring that all standards are consistently met in accordance with leadership's guidelines. Responsibilities Supervise food preparation staff: hiring, terminations, disciplinary actions, performance evaluations and development. Schedule all employees under his/her supervision, maintaining adequate staffing levels while adhering to labor standards guidelines. Supervise all cooking operations, including methods, portioning, and garnishing. Ensure attractive presentation of all food and dishes. Plan meals and develops menus. Assist the GM, AGM or Director of F&B and sales staff with banquets, parties, and other special events. Requisition food and equipment, giving specifications, quantities and quality descriptions. Monitor budget and assists GM, AGM or Director of F&B in developing annual operating budget. Assist in maximizing revenues and profits. Education and Experience Graduation with certification from a culinary institution required. Minimum 2 years' experience as Sous Chef. 2 years kitchen supervisory experience with 3 years kitchen operations experience including at least 1 year in a lead cook position, and 1 year in a steward position; OR, an equivalent combination of education and experience. Licenses/Certifications Food Safety Certification

About Butler Hospitality Butler Hospitality is a Hospitality Tech Company that serves the world's best hotel operators (Hersha, Real Hospitality, Crescent, M&R) to increase the efficiency of their food and beverage operations. Butler Hospitality takes over restaurants inside of full-service hotels and transforms their kitchens into delivery hubs that provide virtual room service and catering to nearby limited- and select-service hotels. About The Role: Butler Hospitality is looking to hire a commendable executive chef to manage our kitchen staff and to resolve kitchen issues swiftly. You will oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service. To ensure success you will ensure your team delivers high-quality, cost-effective dishes promptly. Top candidates are creative, service-oriented, and level-headed. Responsibilities: Oversee day-to-day BOH operations in Los Angeles Learn and teach Butler's ordering and inventory systems Supervise production staff within the kitchens Open new restaurants and build teams of 40-50 members Monitor P&L, COGS to hit targets, approximately 5-7 million per year Maintain kitchen SOPs for a clean & efficient workplace Comply with all food safety and sanitation guidelines Learn Butler's Prime menu items and train staff according to the recipes Qualifications: At least ten years of experience in the culinary, food & beverage industry with at least five years of those years in a leadership capacity At least five years of banquet experience Advanced knife handling skills ServSafe Certified Be used to a fine dining, fast-paced environment. English speaking, Spanish a plus. Competences: Customer Service Interpersonal Skills Ethics Good Judgment Dependability WHY BUTLER HOSPITALITY? Great pay and benefits Comprehensive Insurance 401k Bonus Structure PTO Development and training program Proof of vaccination will be required upon job offer The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities, or physical requirements. Nothing in this job description restricts management's right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job

Executive Chef for Full Scratch Kitchen Needed Pay Range:$70,000- $75,000 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.

Cay Restaurant in Westminster, CA is looking for one executive chef to join our 22 person strong team. We are located on 9550 Bolsa Avenue Ste 115 A. Our ideal candidate is attentive, motivated, and reliable. Benefits We offer many great benefits, including free early access to your pay through Homebase. Responsibilities Train and develop chefs to company standards Create new dishes and menus in accordance with business needs Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Qualifications Experience working as a sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to hearing from you.

Position: Private Chef Location: Los Angeles, California, US & possible travel with the Principals Contract: Full-time, permanent Conditions: Can be employed under W2 or contracted under 1099-NEC Salary: $140,000-$165,000 gross/year (W2 or 1099, depending on experience) Package: Additional benefits and insurance provided + Bonus based on performance Accommodation: Not provided, must be locally based. Start Date: ASAP Guests: Family of 5 Job description: A high-net-worth family of 5 in Los Angeles is seeking a professional Private Chef for a full-time, live-out position for someone already based in Los Angeles with the legal right to work in the U.S. The chef will prepare daily meals for the family, including breakfast, lunch, and dinner. Candidates must be capable of preparing family-style food with an elevated, refined twist, particularly for children, and must have an international cooking repertoire that includes healthy European, gluten-free, vegetarian, and keto-friendly dishes. Strong experience in creating homemade tasty children's menus is also required. Duties include menu planning, detailed tracking of dietary preferences, daily inventory and shopping for fresh organic ingredients, and working closely with household staff for smooth service. Travel flexibility is essential, as the chef may accompany the family on holidays abroad. Experience working in UHNW homes is essential. Candidates must demonstrate professionalism, strong communication, and the ability to maintain a hygienic and well-organized kitchen. A European cuisine background is preferred with a minimum of 3 years experience in similar family environments as a private chef and strong restaurant experience required. This role is for approximately a 50-hour/week + extra time when and if required. Disclaimer: Montclair Chef is an introduction service only and does not employ staff. All hiring decisions, employment terms, and remuneration are the client's sole responsibility. We are not liable for any agreements, actions, or behaviours of clients or candidates. Job postings are for informational purposes only and do not guarantee employment. While we strive for accuracy, we are not responsible for errors in job listings or the validity of shared information. All legal employment terms must be discussed directly between the client and selected candidates, with no guarantees from Montclair Chef.

The Chef is responsible for managing the food truck operations with standardized policies that provide efficient, high quality cuisine and profitable operations. Responsibilities will include but are not limited to assisting of recruitment and engagement of employees; exceeding expectations and quality concerning our food, beer, beverage, service, and sanitation; financial success including assisting in reporting and in the achievement of financial goals, and guest data collection and frequency. The Chef will assist in directing the cultural compass of the restaurant; influencing and guiding the energy, service, and hospitality. The Chef must share the commitment to quality, irreproachable service, teamwork, leadership, safety, ethics, and continued innovation. Compensation Competitive Salary Pay to Play Performance Plan Great Benefit Packages Requirements Participating in staffing responsibilities, including hiring, training, scheduling, and terminating Assisting with purchasing food and supplies and overseeing of food and beverages within required dates and with a minimum of waste Creating a positive team atmosphere among employees that encourages accountability and achieves the highest standards of food, beer, service hospitality Managing and engaging all employees; promoting effort, a team spirit, and good morale among employees; treating employees fairly and with respect; ability to lead with commitment and passion Delivering excellent customer service including personally greeting and seating guests Resolving complaints from customers in a polite, effective, and friendly manner Participating in administrative requirements cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law Maintain , secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures including food handling, storage, and temperature; complying with legal regulations Providing regular, accurate, computerized reports of operations to executive management Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions Control and minimize costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation Develop initiatives and incentives to build sales, profitability and guest counts Collaborating with sales and executive team to promote, book, and host public and private events Adhering to and enforce all applicable local, state and federal laws, rules, and regulations Performing other work-related duties as assigned Physical Requirements and Work Environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands. Note This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship. Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.