Chef Jobs in San Pablo, CA

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

Responsible for all food creation, planning and production for restaurant, catering events and pool food service. Develop creative menus and recipes for a contemporary approach to classic American cuisine consistent with the Sam's Social Club philosophy. Maintain consistent elevated food quality, while upholding sanitation and safety standards. Position is responsible for motivating, training, and supervising all kitchen employees. Accountable for achieving budgeted food and labor cost percentages and departmental operating expenses. Essential Responsibilities: • Plans and/or approves all food menus for the food and beverage outlets. • Schedules and coordinates the work of chefs, cooks, stewards and other kitchen employees to assure that labor is within budgeted labor costs. • Oversees the purchasing of all food products and other kitchen supplies. • Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. • Establishes controls to assure that food costs are within budget. • Develops consistent standard recipes, food preparation techniques, portion control and plating standards for all dishes. • Recommends menu pricing based on food cost • Manage the day-to -day human resource functions within the department. Direct and oversee recruitment and development of employees; hire, train, coach and counsel, complete performance and salary reviews, resolve conflict through fair treatment and discipline as appropriate. • Participates in the development of the food and beverage budget. • Interacts with F&B management to ensure that food production consistently exceeds the expectations of guests. • Coordinate food production and creativity for special events throughout the resort. • Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. • Provides training and professional development opportunities for all kitchen staff. • Ensures that representatives from the kitchen attend service line-ups and meetings. • Periodically visits dining areas and greets guests to obtain opinions and feedback. • Works with all departments (Sales, Hotel, Spa and HR) to support any culinary requirements. • Able to create an environment where employees thrive and actively engage. Seeks input and collaboration from the team to create goals and buy in building a high performing team with a vision for success.

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

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

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

[Hotel Descriptor] The Executive Sous Chef plays a pivotal role in supporting the Executive Chef in managing all aspects of the kitchen operation. This role involves supervising kitchen staff, overseeing food production, maintaining food safety standards, and ensuring the timely and consistent preparation of high-quality dishes. The Executive Sous Chef will assist in menu planning, recipe development, and maintaining operational efficiency while ensuring exceptional food quality. This position requires a highly skilled culinary professional with strong leadership abilities, the ability to perform under pressure, and the expertise to oversee kitchen operations in the Executive Chef's absence. Essential Job Duties and Responsibilities Culinary Operations & Production Management: Assist the Executive Chef in overseeing daily kitchen operations, ensuring all dishes are prepared and presented according to the established standards. Supervise kitchen staff during food preparation and service, ensuring smooth workflow and timely delivery of meals. Maintain consistency and quality across all food production areas, including hot line, pastry, and cold preparations. Ensure that all menu items are executed flawlessly, adhering to both guest expectations and food safety regulations. Step in for the Executive Chef in their absence, assuming full responsibility for the kitchen's operations, including managing staff and ensuring quality control. Staff Supervision & Development: Supervise, train, and mentor kitchen staff, including line cooks, prep cooks, and other team members, ensuring they understand and execute the kitchen's standards. Provide ongoing coaching to develop technical culinary skills, improve efficiency, and foster professional growth within the team. Conduct performance evaluations for kitchen staff, providing feedback and identifying areas for further development. Foster a positive, collaborative, and motivated team environment, encouraging creativity and maintaining high morale. Ensure the team follows kitchen procedures, safety standards, and all food safety regulations. Menu Development & Recipe Management: Collaborate with the Executive Chef to assist in menu planning, including creating new recipes, updating seasonal offerings, and maintaining a diverse and high-quality menu. Ensure that recipes are followed accurately and that dish presentations are consistent across all kitchen stations. Monitor guest feedback on menu items and work with the Executive Chef to adjust recipes or menu items accordingly. Assist in the development of special events and seasonal menus, incorporating local ingredients and trends to create innovative dining experiences. Food Safety & Quality Control: Ensure all kitchen operations adhere to food safety standards and local health codes, including proper food handling, storage, and sanitation procedures. Perform regular inspections of food preparation and storage areas to ensure compliance with cleanliness and safety regulations. Assist in managing kitchen inventory to ensure proper stock levels while minimizing food waste. Monitor and enforce proper hygiene standards, making sure that all kitchen staff follow sanitation procedures to maintain food safety. Inventory & Cost Control: Collaborate with the Executive Chef in managing food costs, inventory, and waste. Monitor food stock levels and manage orders in collaboration with suppliers to maintain adequate stock without overordering. Ensure portion control and manage kitchen resources effectively to avoid waste, contributing to cost-efficient kitchen operations. Assist in the preparation of budget forecasts and work with the Executive Chef to control expenses related to food purchasing and staff scheduling. Guest Experience & Satisfaction: Assist in creating memorable dining experiences for guests by ensuring that food is prepared to the highest standards and delivered promptly. Address guest feedback regarding food quality or preparation issues promptly and professionally, ensuring their satisfaction. Collaborate with front-of-house staff to ensure smooth communication and understanding of menu changes, specials, or dietary requests. Help design and implement culinary promotions or themed events to enhance the dining experience and attract guests. Cross-Departmental Collaboration: Work closely with the Executive Chef, Food & Beverage Director, and front-of-house team to ensure the smooth integration of kitchen operations with guest-facing services. Assist in coordinating with event managers and sales teams to ensure that culinary requirements for special events, banquets, or catering orders are met. Ensure that communication between the kitchen and dining room is seamless, addressing any guest concerns or special requests in a timely manner. Collaborate with other hotel departments to ensure that all service areas operate efficiently, including housekeeping and maintenance. Training & Development: Provide on-the-job training for new kitchen staff members, ensuring they understand kitchen standards and expectations. Assist in the development of training materials and manuals that align with the hotel's culinary goals. Stay updated on new culinary techniques, trends, and health and safety regulations, sharing knowledge with the kitchen team to ensure continuous improvement. Organize training sessions on food safety, equipment handling, and new menu items to keep the team well-informed. Education and/or Experience Culinary degree or equivalent experience in a high-volume kitchen. 5+ years of experience in a culinary management role, with at least 2-3 years as an Executive Sous Chef or in a similar supervisory position. Strong knowledge of kitchen operations, menu planning, food safety regulations, and staff management. Experience in a leadership role in a high-volume environment with the ability to handle the pressures of peak service times. Skills/Specialized Knowledge Proven leadership skills, with a track record of managing and mentoring culinary teams effectively. Expertise in food preparation, presentation, and kitchen operations. In-depth knowledge of food safety, sanitation standards, and regulatory compliance. Strong ability to monitor inventory and food costs while maintaining quality and efficiency. Excellent communication skills, with the ability to interact effectively with both kitchen and front-of-house teams. Exceptional organizational and multitasking skills in high-pressure environments. Proficiency in kitchen management software, POS systems, and Microsoft Office Suite. Physical Demands Ability to work in a fast-paced, high-pressure environment while maintaining high standards of quality. Ability to stand for extended periods, lift and carry heavy materials, and operate kitchen equipment. Flexibility to work irregular hours, including nights, weekends, and holidays, based on business needs. Ability to work in varying temperatures, including hot kitchen environments and cold storage areas. Company Overview Proper Hospitality is a diverse team of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: there is a right way to do things, and anything less just isn't proper. We are seeking the best of the best-both within and outside the industry-to join us in building a new kind of lifestyle hospitality company, inspired by a centuries-old tradition. Our work is challenging and fast-paced, but above all, it is rewarding. To achieve our vision-to inspire and transport people-we seek like-minded candidates who embody our ethos, The Pillars of Proper: Care Proper: We are natural and gracious hosts to all. Achieve Proper: We are committed to excellence. Imagine Proper: We are resourceful. Present Proper: We have an appreciation for style and culture. Proper Hospitality is an equal-opportunity employer. We provide employment opportunities to all individuals regardless of race, color, religion, sex, national origin, age, disability, gender identity or expression, genetics, or any other federally or state-protected category.We also consider qualified applicants with criminal histories in accordance with local Fair Chance Hiring Ordinances.

Working across the globe, V2X builds smart solutions designed to integrate physical and digital infrastructure from base to battlefield. We bring 120 years of successful mission support to improve security, streamline logistics, and enhance readiness. Aligned around a shared purpose, our $3.9B company and 16,000 people work alongside our clients, here and abroad, to tackle their most complex challenges with integrity, respect, responsibility, and professionalism. The Executive Chef is responsible for overseeing kitchen operations ensuring sanitation and safety standards are met, supervise and mentor kitchen staff. The Executive Chef will operate and maintain the Ascension Base Dining Facility and associated food storage (dry and cold) locations/facilities including all aspects of running the Kitchen such as the following: meal planning, food/supply ordering and storage (cool/dry), meal preparation/serving (line and boxed), salad bar, baking bread/deserts, clean up, and repair/replacement of furniture, equipment, & real property. Executive Chef is responsible for overseeing kitchen operations ensuring sanitation and safety standards are met, supervise and mentor kitchen staff. The Executive Chef will operate and maintain the Ascension Base Dining Facility and associated food storage (dry and cold) locations/facilities including all aspects of running the Kitchen such as the following: meal planning, food/supply ordering and storage (cool/dry), meal preparation/serving (line and boxed), salad bar, baking bread/deserts, clean up, and repair/replacement of furniture, equipment, & real property. Position is located on Ascension Island. As a place to live and work, Ascension offers a positive work-life balance with all the attractions of island life right on your doorstep; an excellent climate, with fishing, diving, snorkeling, and walking to name a few. This position is contingent upon successful contract award to V2X. This position description is subject to change at any time as needed to meet the requirements of the program or company. Responsibilities Major Job Activities: + Comply with DAFMAN 34-131, AFMAN 48-147, and FDA Food Code, using the standard recipes and the Air Force Worldwide Menu to serve food in standard portions, IAW Air Force Operation Standards for Line Serving unless the patron request smaller portions. + Ensure compliance with health, safety, and fire regulations regarding food preparation, handling and serving, food shipment and delivery and building maintenance in + Estimate food consumption, and requisition on purchase foodstuffs. Receive and examine foodstuffs and supplies to ensure quality and quantity meet established standards and specifications. + Estimate food consumption, and requisition on purchase foodstuffs. Receive and examine foodstuffs and supplies to ensure quality and quantity meet established standards and specifications. + Prepare foods for each meal and accomplish the food preparation tasks listed on the Food Service Production Log IAW the Air Force Food Service Automated Recipe Service software program or other COR approved menu. + Utilize Production Logs to plan, forecast, order, and provide all meals at the DFAC. + Responsible for managing food temperature checks as required in hot/cold holding and service areas. + Provide a monthly report of food production and food purchased locally + Responsible for proper utilization and safeguarding of all government and contractor provided property (e.g., to include government facilities, equipment and tools) + Responsible for precise execution of company time reporting procedures and accurate completion of timesheet. + Performs other duties as assigned. Material & Equipment Directly Used: + Computer, Cell Phone, Vehicle, MHE, and other office equipment. + May be required to wear Personal Protective Equipment (PPE-ex: gas mask, steel-toed shoes, gloves, safety glasses, etc.) as needed. Working Environment: + Working conditions will change between environmentally controlled office and storage activities exposed to outside environment. Overtime and shift work may be required depending on contractual needs. Employee must comply with all Federal, State and Local regulations and published Company work rules as well as written instructions. Task specific work environment training will be provided as required. Must be prepared to function in a wartime environment to support U. S. interests. 100% Overseas Assignment. Physical Activities: + Medium work. May include lifting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. Climbing, extended sitting, and standing, stooping, stretching or bending. May be required to wear Personal Protective Equipment (PPE-ex: gas mask, steel-toed shoes, gloves, safety glasses, etc.) as needed. Qualifications Minimum Qualifications: + Must have a current, valid Passport, Driver's License and have ability to obtain any visa required + Must be able to read, write, speak and understand English fluently. + Must be able to pass employment and deployment qualification requirements that include psychological, medical, dental, drug testing, background checks, etc. + Candidate should be other country national (OCN) or local national (LN) Education / Certifications: + Bachelor's degree or eight (8) years equivalent experience. + Must have and maintain a current Serve-Safe certification Experience / Skills: + Four (4) years' experience in food service operations as a line cook or sous chef, progressive cooking, and three (3) years in a management role. + Must be able to communicate clearly and effectively. + Strong ability to work and lead as a member of a diverse, dynamic team + Knowledge in managing food production, developing training programs, producing menus + Must be knowledgeable in Tri-Service Food Code, DAFMAN 34-131, AFMAN 48-147, and FDA Food Code, Food Service Program Management Armed Forces Recipe System, inventory control, HACCP, and the U.S Department of Health and Human Services Food Code standards. + Proficiency in cooking techniques and food service operations Must be able to work under pressure. + Strong organizational capabilities, and the ability to mentor and motivate staff Supervisory / Budget Responsibilities: + The Executive Chef is responsible for managing food production and food waste, adhering to a budget, training personnel, producing menus to meet daily food service requirements, managing multiple line cooks, food safety and sanitation standards. We are committed to an inclusive and diverse workplace that values and supports the contributions of each individual. This commitment along with our common Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation and expand our success in the global marketplace. Vectrus is an Equal Opportunity /Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, protected veteran status or status as an individual with a disability. EOE/Minority/Female/Disabled/Veteran.

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

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

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

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

EXECUTIVE SOUS CHEF, HOTEL Yountville, CA Nestled on 22 acres of breathtaking landscapes in the heart of Napa Valley, Estate Yountville is not only a luxurious retreat but has also been named one of the best hotels in California by Condé Nast Traveler in 2024. Voted the most beautiful boutique hotel in Napa Valley, the Estate is a true gem, offering 192 elegantly appointed guest rooms, a private vineyard, and world-class amenities. Guests enjoy two serene pools, a spa with 12 luxurious treatment rooms and suites, and over 55,000 square feet of exceptional event spaces. With culinary offerings that harmonize the bounty of Northern California with European elegance, Estate Yountville invites you to experience a haven of exclusivity and refined beauty. JOB SUMMARY: The Hotel Executive Sous Chef is responsible for overseeing the daily culinary operations across all food and beverage outlets, including in-room dining. Reporting directly to the Executive Chef, this role ensures the highest standards of food quality, presentation, and consistency throughout the property. The Executive Sous Chef leads and mentors kitchen staff, supports menu development, and ensures compliance with health, safety, and budgetary standards. With a focus on providing an elevated guest experience, this position plays a key role in the overall success of the hotel's culinary program. ESSENTIAL JOB RESPONSIBILITIES Oversee kitchen operations across multiple outlets including, in-room dining, and special events. Delegate tasks and manage daily prep to support business levels, a la carte service, special requests, and dietary needs, ensuring allergy protocols are followed. Assist in the recruitment, training, development, scheduling, and evaluation of culinary team members. Train staff on proper food preparation, equipment use, food safety, and sanitation in compliance with hotel and regulatory standards. Ensure all food is consistently prepared and presented according to established recipes and portion guidelines. Monitor food quality and assist with preparation and innovation of new dishes. Maintain accurate inventory levels of food and supplies, ensuring availability while adhering to budget targets. Promote timely and courteous resolution of guest and team member concerns or special requests. Ensure compliance with all hotel safety and sanitation policies and local health department regulations. Collaborate with the Executive Chef and F&B leadership to review staffing levels and meet operational and financial objectives. Engage with guests for feedback and ensure culinary standards are aligned with guest expectations. Maintain open communication with other hotel departments to ensure cohesive service delivery. Perform additional duties as assigned by hotel management. REQUIRED QUALIFICATIONS Culinary degree preferred; Bachelor's degree in food service management or related field is a plus. 5+ years of progressive experience in culinary operations, preferably within a hotel or resort environment. Strong background in kitchen and banquet operations, menu development, and cost control. Experience managing multiple food & beverage outlets and teams. Deep understanding of culinary trends, safety standards, and food presentation. Proven leadership and team development skills. Excellent verbal and written communication abilities. Strong problem-solving and decision-making skills. Knowledge of local, state, and federal food safety regulations. Professional, enthusiastic, and service-oriented demeanor. PM22

Executive Chef for Full Scratch Kitchen Needed Pay Range: $80,000 - $85,000 Our Chefs are the creative force of our growth, the heart of our strength, and the key to our success. We are not looking for good, because we thrive on greatness. Our singular driving goal is to provide the best and freshest cuisine possible. We are known for setting the industry standard with our focus on seasonal menus, state-of-the-art kitchens, and high-quality local ingredients. Our teams craft exceptional cuisine in Chefs Playgrounds with access to the most contemporary tools and technology available to the culinary world. The only thing missing is YOU! Who we are looking for: Innovators who don t follow the standard, they set it Ambitious and driven executive chefs that want to grow and evolve in a rapidly expanding Chefs that want to be rewarded for the results of their hard work Chefs that are food-focused, trend-driven, and customer savvy Results-oriented performers who drive and thrive on their own merits Forward-focused culinarians who thrive in collaborative environments Chefs who don t shy away from next-generation technology but leverage it for solutions Leaders who create flexible, contemporary work environments Driven, competitive, and focused individuals who are passionate about hospitality and creating exceptional food experiences What we offer: Medical, Dental, and Vision benefits Vacation, Personal Day, Sick Pay, Holidays Complimentary Meals Bonus Opportunities Company Paid Life Insurance Team Member Discount Program (LifeMart) 401(k) Savings Plan with Company Match Recognition Programs Student Loan Refinancing Tuition Reimbursement Pet Insurance Employee Assistance Program Emergency Financial Assistance What we request: The ability to learn, grow and evolve Experience leading a Full Scratch Kitchen as an Executive Chef, Kitchen Manager, or Executive Sous Chef Experience crafting seasonally curated and guest-focused menus The ability to manage fixed food, labor, and product costs Ability to lead a kitchen to execute flawless dishes in a timely manner Ability to develop relationships with staff, guests, and residents Passionate about service to others and creating exceptional food experiences Must pass a Criminal Background check and Health Screening tests, including physical and TB Tests For the health and safety of our team members and residents, Oakmont Management Group may require team members to vaccinate, participate in daily screening, surveillance testing, and to wear face coverings and other personal protective equipment (PPE) to prevent the spread of the COVID-19 or other communicable diseases, per regulatory guidelines. Oakmont Management Group, based in Irvine, California, is a recognized leader in the senior living industry that manages a portfolio of communities under the Oakmont Senior Living and Ivy Living brands. OMG serves thousands of seniors across communities in California, Nevada, and Hawaii. At OMG, we strive to create an atmosphere of family and community among team members, residents, and resident family members. We know that caring and meaningful relationships are the foundation of a rewarding life, and our team is hand-selected for their skills, previous experience, and passion for working with the elderly. Our practice is to incorporate joy and laughter alongside our expectations of excellence. Walk into our communities and feel our pride of ownership and commitment to service. Oakmont Management Group is an Equal Opportunity Employer.

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

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

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

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

Executive Chef for Full Scratch Kitchen Needed Pay Range: $72,000-$76,000 Our Chefs are the creative force of our growth, the heart of our strength, and the key to our success. We are not looking for good, because we thrive on greatness. Our singular driving goal is to provide the best and freshest cuisine possible. We are known for setting the industry standard with our focus on seasonal menus, state-of-the-art kitchens, and high-quality local ingredients. Our teams craft exceptional cuisine in Chefs Playgrounds with access to the most contemporary tools and technology available to the culinary world. The only thing missing is YOU! Who we are looking for: Innovators who don t follow the standard, they set it Ambitious and driven executive chefs that want to grow and evolve in a rapidly expanding Chefs that want to be rewarded for the results of their hard work Chefs that are food-focused, trend-driven, and customer savvy Results-oriented performers who drive and thrive on their own merits Forward-focused culinarians who thrive in collaborative environments Chefs who don t shy away from next-generation technology but leverage it for solutions Leaders who create flexible, contemporary work environments Driven, competitive, and focused individuals who are passionate about hospitality and creating exceptional food experiences What we offer: Medical, Dental, and Vision benefits Vacation, Personal Day, Sick Pay, Holidays Complimentary Meals Bonus Opportunities Company Paid Life Insurance Team Member Discount Program (LifeMart) 401(k) Savings Plan with Company Match Recognition Programs Student Loan Refinancing Tuition Reimbursement Pet Insurance Employee Assistance Program Emergency Financial Assistance What we request: The ability to learn, grow and evolve Experience leading a Full Scratch Kitchen as an Executive Chef, Kitchen Manager, or Executive Sous Chef Experience crafting seasonally curated and guest-focused menus The ability to manage fixed food, labor, and product costs Ability to lead a kitchen to execute flawless dishes in a timely manner Ability to develop relationships with staff, guests, and residents Passionate about service to others and creating exceptional food experiences Must pass a Criminal Background check and Health Screening tests, including physical and TB Tests For the health and safety of our team members and residents, Oakmont Management Group may require team members to vaccinate, participate in daily screening, surveillance testing, and to wear face coverings and other personal protective equipment (PPE) to prevent the spread of the COVID-19 or other communicable diseases, per regulatory guidelines. Oakmont Management Group, based in Irvine, California, is a recognized leader in the senior living industry that manages a portfolio of communities under the Oakmont Senior Living and Ivy Living brands. OMG serves thousands of seniors across communities in California, Nevada, and Hawaii. At OMG, we strive to create an atmosphere of family and community among team members, residents, and resident family members. We know that caring and meaningful relationships are the foundation of a rewarding life, and our team is hand-selected for their skills, previous experience, and passion for working with the elderly. Our practice is to incorporate joy and laughter alongside our expectations of excellence. Walk into our communities and feel our pride of ownership and commitment to service. Oakmont Management Group is an Equal Opportunity Employer.

A great opportunity for a chef looking for M-F, holidays off, work life balance! A well known tech company is looking for a Chef de Cuisine to oversee a cafe at their Sunnyvale CA campus. Ideal candidate has experience in high volume scratch kitchens, leading a team, strong organizational and administrative skills. Hiring now! SF Bay Area residents only!