Chef Jobs in Santa Monica, CA

PRIVATE CHEF FOR MUSIC ARTIST FAMILY Schedule: Monday - Friday, 10:00 AM until dinner service (between 7:00 PM - 9:00 PM) Compensation: $56 - $62 per hour, DOE Travel: Required for family vacations 1-3 times per year We are seeking an experienced Private Chef to work full-time for a busy music artist family in Beverly Hills. This is a hands-on, high-touch role perfect for a professional who is flexible, detail-oriented, and able to handle long days in the kitchen with care and consistency. Key Responsibilities: Prepare daily meals for the family: parents and their 10-year-old daughter, and 17-year-old son. Develop a weekly menu (Breakfast, Lunch, Dinner + Soup every other day) to be reviewed and approved by the principal every Friday. Grocery shop prior to arriving at the residence to ensure ingredients are fresh and available each day. Become familiar with and regularly prepare a list of family recipes that are staple meals and should be kept stocked in the fridge. (The current chef will provide guidance.) Prepare a separate, health-conscious dinner for one family member that aligns with his dietary preferences. Maintain a clean, organized, and efficient kitchen space, following all food safety standards. Package meals for grab-and-go when needed and ensure leftovers are properly stored. Travel with the family for vacations (1-3 trips per year), providing the same level of culinary care while away. Ideal Candidate: Experienced in working in private homes and understands the dynamic of a family environment. Professional, personable, discreet, and highly organized. Able to create healthy, flavorful meals while respecting dietary preferences and restrictions. Comfortable working long days and adjusting to a fluid schedule. Strong meal planning skills and the ability to execute varied menus weekly. Valid driver's license and reliable transportation for shopping. Open to occasional travel. This is a wonderful long-term opportunity for a skilled chef who enjoys building relationships with the families they cook for, respects culinary traditions, and has a love for seasonal, health-driven cooking.

RH is seeking a Sous Chef to join our team in providing world-class guest experiences while taking great care of our equipment and facilities. Your Responsibilities Live Our Vision, Values and Beliefs every day Assume the role and responsibilities of the Executive Chef when not present Constantly monitor hospitality areas to ensure they are kept clean, safe and code compliant Support strategic research and development initiatives Recruit the right talent for our ever-changing business and conduct pre-employment interviews Lead, train, and conduct in-the-moment coaching to professionally develop Kitchen associates Contribute to daily confidential Leader Notes log with record of associate, training, service, and food issues dealt with during shift Embrace an ever-changing business, and deliver top results no matter the obstacle Our Requirements 2+ years of relevant experience in Hospitality industry Maintain proper food certifications specific to State Laws Advanced knife skills Ability to work independently and with all levels of leadership in a fast paced environment Strong organizational skills and attention to detail Team player with enthusiastic outlook and creative mind Strong decision-making abilities Our Physical Requirements Must be able to lift up to 50 pounds Must be able to work standing and walking for extended periods of time About Us RH is an equal opportunity employer and does not discriminate against any applicant on the basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance. At RH, we are committed to promoting pay equity. Rate of pay is determined based on each individual's experience, qualifications, and the geographic location of the role.

ABOUT US We produce our own wines and beers and currently are operating two Italian specialty restaurants in Old Town Tustin. "Centro" is our Micro Brewery & Italian Eatery which specializes in Neapolitan style pizza and charcuterie, and "Storico Spaghetteria" is our full service restaurant and bar specializing in Fresh Pasta dishes & grilled meats. Our third is on way in Old Town Orange which will combine the two concepts. We travel to Italy frequently and are well-educated in Authentic Italian cuisine. We are passionate about food and wine and the entire experience of Italian dining. JOB BRIEF We are looking for an experienced and qualified Sous Chef to organize the kitchen's activities and its staff. This individual must have extensive experience in Authentic Italian Cuisine to even be considered. You will be second in command in our kitchen and will ensure that all of our authentic Italian recipes are followed to the detail from prep to final plating. We are all about quality and consistency, and we expect all of our dishes to be prepared with the ultimate care and precision. Our recipes are authentic and consistent with how Italian food is prepared in Italy. This is not the typical Italian-American cuisine with over-sauced and over-cheesed dishes. We spend thousands on the finest ingredients imported from Italy and our plates emphasize the natural flavors of each ingredient. No dipping sauces or ranch allowed or considered. We are very strict with any customizations and allow very limited alterations to our dishes. You will work hand-in-hand with the owners Enrico & Daniela who have developed the recipes and menu concepts. RESPONSIBILITES -Prepare daily food list and coordinate with owner who places orders. -Daily food preparation & supervision of staff to make sure all dishes are being prepared correctly. -Making sure all products are portioned correctly and every recipe is being properly implemented. -Supervision and involvement to make sure every dish is being cooked, plated correctly and looks beautiful during service hours. -Keep it clean! Follow the sanitation standards, make sure your work station and others stay clean and organized, and follow all of the food handling standards. QUALIFICATIONS You must be a leader and not afraid to discipline staff to make sure everyone is working together as a team. Proven experience as a Sous Chef and exceptional proven ability of kitchen management. Comfortable in a fast-paced environment, have good English communication skills and also able to speak some Spanish. Comfortable standing for long periods of time, and able to lift up to 50 pounds. You must have extensive experience in an Authentic Italian kitchen and how foods in Italy are prepared, cooked and plated. You must be available 6 days a week including weekends. Mornings and evenings with a break during lunch and dinner. We are closed on Mondays. Job Type: Full-time Pay: From $75,000.00 per year Benefits: 401(k) Dental insurance Flexible schedule Health insurance Paid time off Vision insurance Shift: 8 hour shift Day shift Evening shift Supplemental Pay: Bonus opportunities Performance bonus Ability to commute/relocate: Tustin, CA 92780: Reliably commute or planning to relocate before starting work (Preferred) Experience: Italian Culinary: 8 years (Required) Kitchen management: 2 years (Required) Work Location: In person

Passionate and excited about culinary knowledge, especially in modern Japanese-inspired cuisine. Must have above-average Japanese cooking knowledge. Ability to prepare a variety of cuisines using skill, innovation, and creativity. Executes food preparation according to policy, procedure, and specifications. Ensure compliance with airline and fresh meal specifications, personal hygiene & food handling procedures. Helps maintain workstation and kitchen cleanliness. Assists in departmental scheduling and control of hours and food costs. Helps control food costs by following proper food rotation procedures (FIFO). Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness. Ability to work as part of a team, collaborating on complex dishes. Calm demeanor to work in a high-stress, fast-paced environment Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the airline standards. Ensure HACCP and General Manufacturing practices are followed. Ensure safety awareness is implemented in all related departments. Other duties as assigned. Knowledge, Skills & Abilities A minimum of 3 years of Japanese cooking experience in a high-volume cooking institution, airline catering, or food catering industry is required. Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting, and dicing. Ability to stand in one place for hours at a time, handle the heat, and work shifts. Ability to read, speak, and write English. Experience/Education: 3-5 years of Japanese cooking experience preferred. Experience with multi-airline international customers preferred. Working knowledge of HACCP, USDA, and FDA compliance. Minimum of two (2) years as a Lead Cook in a high-volume cooking institution/airline catering or food catering industry. Other Duties Please note that this job description is not designed to cover or contain a comprehensive listing of activities, Duties, or responsibilities required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice. Benefits Flying Food Group, LLC offers a comprehensive benefits package that includes medical, prescription drug coverage, dental, vision, life insurance, disability insurance, accident, critical illness, and hospital indemnity plans, flexible spending accounts, employee assistance programs, commuter benefits, retirement program 401(k), tuition reimbursement, and pet insurance

Join Wolfgang Puck Catering as a Complex Executive Chef. This outstanding opportunity allows you to develop high culinary standards for our fine dining restaurant, café operations, and catering services while working with VIP clients. You will lead a dedicated culinary team, ensuring flawless execution and world-class hospitality experiences. Responsibilities Develop and maintain high culinary standards for all food operations Train, develop, and encourage the local culinary team Coordinate logistics for daily operations and events Implement and uphold health and safety standards Analyze performance trends and lead improvements Demonstrate and explain daily menu items to customers accurately Requirements Proven experience in culinary or kitchen management Strong leadership and communication skills Ability to work nights and weekends Passion for high-quality culinary arts Proficient computer skills Bachelor's or Culinary degree preferred ServSafe Certification Apply to Wolfgang Puck today! Wolfgang Puck Catering is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, nationalorigin, 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. Associates at Wolfgang Puck Catering are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off 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) Wolfgang Puck Catering maintains a drugfree workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1394825 Wolfgang Puck Catering Michael Abbey [[req_classification]]

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

About the Club: The California Club is a prestigious luxury private club catering to an exclusive membership of 1100 members, providing exceptional services and world-class amenities. With a dedicated team of 160 employees, we strive for excellence in every aspect of our operations, from fine dining and recreational facilities to tailored member experiences. We are seeking a highly experienced and dynamic Executive Pastry Chef to join our leadership team and contribute to the continued success of our club. POSITION PURPOSE We are seeking a creative, skilled and highly motivated Executive Pastry Chef tolead and oversee all aspects pf the pastry department at the prestigious California Club. This is a unique opportunity to craft exceptional, artfully designed pastries and desserts while maintaining the highest standards of quality and excellence. The Executive pastry chef will be responsible for the leadership development, and daily operations of the pastry team, creating an unforgettable dining experience fo our esteemed members. Leadership and Management: Lead and manage the pastry team, providing training and guidance. Prepare pastry and dessert items for buffet, banquet, and restaurant use according to standard recipes. Oversee scheduling, performance evaluations, and professional development of the pastry team. Maintain a positive and productive kitchen culture that fosters creativity, collaboration, and exceptional culinary standards. Menu Development and Innovations: Design and develop innovative, high quality pastry menus, including desserts, breads, pastries, and specialty items tailored to the club's culinary standards and members preferences. Collaborate with the Executive Chef and the other departments to integrate pastry offerings into the overall dining experience. Stay ahead of culinary trends and introduce new techniques, presentations, and seasonal offerings. Operational Excellence: Manage inventory and ordering of ingredients, ensuring quality and consistency of all pastry products Maintain control of food and costs and minimize waste while maintaining the highest level of quality and presentation. Ensure all pastries are prepared and presented in a timely manner and meet teh clubs quality standards. Quality Control and Standards Compliance: Ensure compliance with all food safety and sanitation regulations, maintaining a clean and organized pastry kitchen at all times. Regularly assess the quality of pastries and desserts, adjusting as needed to ensure consistency and excellence. Collaborate with the Executive Chef to ensure all dishes meet ythe club's standards of presentation, taste and guest satisfaction. Members Engagement: Personally engage with members on occasion, gathering feedback and tailoring offerings to their preferences and desires. Work with the club's events coordination team to design and execute custom pastry menus for specials events, private parties, and members celebrations. Qualifications: · Proven experience (minimum 3 years) as a Pastry Chef, with at least 2 years in a leadership role in a fine dining or luxury club environment · Formal culinary training · Strong leadership skills with the ability to inspire and motivate a team · Exceptional knowledge of pastry techniques, dessert presentation and ingredient sourcing. · Creative and innovative approach to pastry design and menu development. · Strong organizational skills and ability to manage multiple tasks and priorities in a fast paced environment. · Knowledge of food and safety standards · Excellent communication skills and ability to engage with club members and guests. · A passion for pastry attention to detail and committment to excellence. Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the Club. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Club rules and regulations for the safe and effective operation of the Club's facilities. Employees who violate Club rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the Club: · Properly rotate food products in order to keep spoilage and waste to a minimum. · Ensure that all equipment in work area is properly cleaned. · Perform other duties as required, i.e., special orders/buffet presentations and cross- training. Must possess basic computer skills. · Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA. Physical Demands · Most work tasks are performed indoors. Temperature generally is moderate and controlled by Club environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. · Must be able to stand and exert well-paced mobility for up to 4 hours in length. Length of time of these tasks may vary from day to day and task to task. · Must be able to exert well-paced ability in limited space and to reach other departments of the Club on a timely basis. · Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. · Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. · Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings. · The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. · Must be able to lift up to 15 lbs. on a regular and continuing basis. · Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. · Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. · Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. · Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. · Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. · Requires manual dexterity to use and operate all necessary equipment. · Must have finger dexterity to be able to operate office equipment such as computers, printers, Ability to obtain and/or maintain any government required licenses, certificates or permits. Grooming All employees must maintain a neat, clean and well-groomed appearance per Club standards. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time,

Assist in leading the Kitchen staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Areas of responsibility comprise of overseeing all food preparation areas (banquets, in-room dining, restaurants, and bar/lounge) and all support areas (dish room and purchasing) as applicable. Duties and Responsibilities Assisting the Executive Chef to provide direction for all day-to-day operations, including banquet functions and execution of timely food production for all catering/banquet functions Supervises and coordinates activities of cooks and workers engaged in food preparation Manage line cooks Ensures methods and standards of food production is maintained and consistent Ensures that cooks are preparing proper amounts of all items needed by setting written par levels for all areas Monitors the quality of raw and cooked food products to ensure that standards are met Demonstrates new cooking techniques and equipment to staff Mentoring of staff Develops and implements guidelines and control procedures for purchasing and receiving areas Manages department controllable expenses including food costs, supplies, uniforms and equipment Participates in the budgeting process for areas of responsibility Provides direction for menu development Assists in how food should be presented, and create decorative food displays Recognizes superior quality products, presentations and flavor Inspects all freezers and refrigerators for cleanliness, organization, and correct temperatures Inspects all food products for proper rotation and usage of food Responsible for production and presentation of all restaurant and in-room dining menus Possess extensive knowledge of food quality Responsible for the supervision of all employees in the kitchen Ensure all kitchen employees abide by Company policies and standards Ensures all employees practice proper hygiene Ensures employees take their meal and rest period breaks as scheduled Supervise and train line cooks; taking appropriate corrective actions when required Responsible for conducting daily pre-shift briefing and/or training Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps Provides guidance and direction to subordinates, including setting performance standards and monitoring performance Fosters teamwork and possesses effective working knowledge of conflict resolution Sets and example to ensure compliance with food handling and sanitation guidelines

Job Description Overview Open interviews conducted daily - Walk-ins are Welcome Hiring Immediately We value Gracious Hospitality in everything we do, it starts with you! Our team members are the not-so-secret ingredient in crafting memorable moments and delivering the exhilarating brewhouse experience our Guests know us for. Line Cook We build jobs that advance into lifelong careers. Start crafting yours today. You give your all to delight our Guests, we serve up the ingredients for you to live your best life. Flexible scheduling options Fun, energetic and inclusive workplace Career path programs to help you advance your career. We love promoting our team members! Competitive pay with DailyPay option – Why wait for pay day when you don’t have to? Team Member dining discounts Benefits designed for your holistic wellness: Medical, dental, vision, and wellness programs (eligibility based on hours worked). Flexible spending accounts, 401(k), and financial wellness plans. Life, disability, accident, home, auto, and pet insurance. Perks Spot discount program – save on entertainment, movie tickets and hundreds of products! Responsibilities Craft delicious food that connect Guests to our signature brewhouse experience that exhilarates the taste buds and nourishes the soul. You: Set up cook stations. Prepare food items by following Gold Standard recipes, portion and presentation specifications. Restock, clean and maintain cook station items throughout the shift. Clean, sanitize, and organize the kitchen, walk-in coolers, and storage areas. Requirements Bring your Guest focused enthusiasm to our team today. Do you thrive working in a fast-paced, collaborative, team-oriented environment? Are you able to work your way around the kitchen and have safe knife handling skills? Do you have a food handler permit? Are you 18 years of age or over? Apply today! About BJ’s Restaurants BJ’s has been crafting memorable brewhouse experiences since our humble beginnings in Southern California in 1978. We pride ourselves in providing our Guests with food and beverages that exhilarates the senses and nourishes the soul. We are proud of our brewhouse legacy and take our craft seriously. Guests come to BJ’s to experience our energetic brewhouse escape and make good times better. We can do that thanks to our dedicated team members, who take pride in providing every Guest with our signature gracious hospitality. BJ’s settings and the nature of our business require our team members meet the physical requirements to perform the job effectively, with or without accommodations. BJ’s Restaurants is an equal opportunity and E-Verify employer. USD $16.50 - USD $22.00 /Hr.

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.

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

Starting Salary: $20.00 per hour City Experiences is seeking a Cook for our operation in Newport Beach. About Us: City Experiences' passion is to provide amazing experiences on land and water. Our 40-year success through organic growth and acquisitions has resulted in a portfolio of over 25+ brands that welcome upwards of 30 million guests/riders annually. If you're an enthusiastic team player who thrives in an environment where communication, creativity, and cooperation are encouraged, this may just be the opportunity for you. About the Opportunity: Work consists of primarily banquets with a wide range of menus from festive casual to California classic. Successful candidates will have attention to detail in a fast-paced environment. A flexible schedule is required. About You: This person will be adaptable, dynamic, and embody City Experiences' RESPECT Service System. Essential Duties & Responsibilities: Preparing and cooking food aboard yachts or in our prep kitchen for events Loading and unloading food and supplies onto boats as needed Assisting in breaking down and cleaning the galley at the end of each shift Working and collaborating with Vessel operations crew and front of house team to satisfy 100% of our guests Learning all safety and security duties required for the position Availability on nights, weekends and holidays a must Adhere and maintain strict guidelines to food production and handling of all food products. Maintain consistent and open lines of communication with on board management. Address any on board guest service food requirements when asked. Adapt to changes quickly with function timelines and prep for successful completion of each event. Provide support to the front of the house staff on all related functions. Communicate any difficulties or breakdowns with onboard equipment to your direct report. Show up ready to work on time and follow communicated instructions by management. Additional job duties as assigned Requirements & Qualifications: At least 6 months kitchen experience which includes prep work, line cooking and knowledge of health and sanitation codes California Food handler's card required within 30 days of employment Valid Drive a plus 18+ years old The RESPECT Service System embodies City Experiences' mission, vision, values and operating principles. By creating a company culture that puts RESPECT at its core, we believe it will drive us to achieve our goal of becoming a Global Experiences and Transportation Leader. City Experiences is proud to be an Equal Employment Opportunity and Affirmative Action employer. We prohibit discrimination and harassment against any applicants or employees based upon their race, color, religion, national origin, sex, age, sexual orientation, gender identity or expression, mental or physical disability, status as a protected veteran, or other characteristics prohibited by applicable law. Additionally, we encourage all qualified applicants including those with past arrest or conviction records to apply. City Experiences participates in the E-Verify program in certain locations. #priority-acq

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]]

Lead the Culinary Experience at the Global Leader in Vibe Dining! Why Join Our Team? Industry-Leading Compensation Package Up to 25% of the base salary in performance-based bonus potential $16K annually in monthly kicker bonus potential Comprehensive Benefits Package Medical, Dental, and Vision Insurance Group Life and Disability Insurance Group Accident, Hospital Indemnity, and Critical Illness Insurance Traditional and Roth 401(k) Plan Exclusive Perks & Growth Opportunities Employee Dining Discounts and/or Complimentary Onsite Meals Career Development & Limitless Growth Opportunities If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. Paid Time Off Employee Assistance Program (EAP) Commuter and Dependent Care Benefits What You'll Do As the Executive Chef for THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring an exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise. Key Responsibilities Culinary Leadership & Execution Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation Execute all line positions when needed and support the kitchen team during peak hours Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency Expedite orders efficiently while maintaining smooth kitchen workflow Team Leadership & Development Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching Create and oversee weekly employee schedules, ensuring optimal staffing levels Hold monthly kitchen meetings to address team goals, performance, and feedback Operational & Financial Management Manage food costs, payroll, and inventory, ensuring profitability without compromising quality Work closely with the purchasing team to ensure the availability of top-quality ingredients Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies Guest Engagement & Brand Representation Act as a culinary ambassador for TOG, engaging with guests and VIPs to enhance the dining experience Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers Representing TOG in media appearances, community events, and restaurant promotions What We're Looking For · 8+ years of leadership experience in high-volume, full-service dining (steakhouse or upscale dining preferred) Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting Expertise in kitchen operations, food cost management, and financial accountability Strong culinary creativity and menu development skills Exceptional leadership, problem-solving, and communication abilities Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary SERV Safe certification and comprehensive food safety knowledge Experience with restaurant POS and inventory systems Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

divdivdivdivdivpspan style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 1rem;font-family: Open Sans;"strong Description/strong/span/ppspan style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 1rem;font-family: Open Sans;"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./span/ppspan style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 1rem;font-family: Open Sans;"strong Compensation/strong/span/ppspan style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 1rem;font-family: Open Sans;"Competitive Salary/span/ppspan style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 1rem;font-family: Open Sans;"Pay to Play Performance Plan/span/ppspan style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 1rem;font-family: Open Sans;"Great Benefit Packages/span/ppspan style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 1rem;font-family: Open Sans;"strong Requirements/strong/span/pulli dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Participating in staffing responsibilities, including hiring, training, scheduling, and terminating/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Assisting with purchasing food and supplies and overseeing of food and beverages within required dates and with a minimum of waste/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Creating a positive team atmosphere among employees that encourages accountability and achieves the highest standards of food, beer, service hospitality/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"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/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Delivering excellent customer service including personally greeting and seating guests/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Resolving complaints from customers in a polite, effective, and friendly manner/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Participating in administrative requirements cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Maintain , secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures including food handling, storage, and temperature; complying with legal regulations/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Providing regular, accurate, computerized reports of operations to executive management/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Control and minimize costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Develop initiatives and incentives to build sales, profitability and guest counts/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Collaborating with sales and executive team to promote, book, and host public and private events/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Adhering to and enforce all applicable local, state and federal laws, rules, and regulations/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Performing other work-related duties as assigned/span/li/ulp style="text-align:start;"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"strong Physical Requirements and Work Environment/strong/span/pp style="text-align:start;"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"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./spanbr/br/span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"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./span/pp style="text-align:start;"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"strong Note/strong/span/pp style="text-align:start;"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"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./span/pp style="text-align:start;"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable./spanbr/ /p/div/div/div/div /div

Returning UsersLog Back In As the Catering and Cafe Executive Chef in Sodexo's Corporate Services you'll be at the forefront of culinary excellence, curating upscale hospitality experiences that delight our discerning clientele. Your responsibilities include overseeing kitchen operations, managing a team of talented cooks, and consistently delivering premium culinary offerings that elevate our brand. The Executive Chef will overseeing a corporate cafe with breakfast and lunch operations Monday - Friday. Your expertise will guide daily meal preparation, and your ability to multitask will ensure smooth operations. We're looking for a hands-on, customer-focused leader who excels in a fast-paced environment, with prior catering culinary experience, supervisory skills, and a commitment to excellence, you will drive the highest level of service and culinary innovation. Sodexo provides our corporate service partners with a diverse range of food services and integrated facilities management possibilities. From restaurants to delivery options, to streamlined operations and cutting-edge technology, Sodexo creates a safe, vibrant, and eco-friendly workplace. What You'll Do * Ensure all food always looks and tastes great and is visually appetizing when served * Be strong all-round culinary ability and strong craft skills in all areas of professional cookery, including main courses; salads; sauce work; and pastry and baking * Have a strong knowledge of food and able to cook using multiple styles of cuisine Recognizing and reacting to contemporary trends * Constantly looking for new recipes and new ideas and initiatives that will improve both the quality of food and service as a whole * Play a key role and enthusiastically mentor's culinary personnel What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * Catering Experience: being able to exercise culinary creativity in catering * Culinary Leadership: Spearhead premium culinary initiatives, ensuring the highest quality in all culinary offerings * Menu Development: Craft innovative and enticing menus, considering dietary preferences and trends * Team Collaboration: Collaborate with culinary and service teams to maintain a seamless and exceptional hospitality experience Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Executive Chef for Full Scratch Kitchen Needed Pay Range: $78-80K 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.

The Executive Chef is responsible for the efficient and effective management of all food & beverage outlets working alongside the VP and/or Director of Food & Beverage within all areas of the park(s) and reinforcing the KBF and Six Flags Goals and Expectations of Quality. Is responsible for overall management of the kitchens, including supervising activities of cooks, coordinating and actively participating in Special event operations and monitoring food and labor costs. Coordinates and controls the total function of the kitchen pertaining to safety, sanitation, food production and quality assurance within the parks. Salary details: $103,200 - $137,600/yr. based on experience Responsibilities: Hands-on management of day-to-day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assures staff compliance with all standards, policies, and procedures. Manage all key culinary associates, i.e., Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development. Oversee inventory of food products and coordinates product ordering and receiving within corporate specifications. Maintain clean and orderly kitchens to comply with State and local Health Department regulations. Performs regularly scheduled product testing of food items to ensure consistency of ingredient profiles, product specification, product presentation, and quality are present. Provides training and development to all culinary staff including Sous Chefs, Managers and Supervisors, to maintain the highest standard of production and food quality. Ensures associate performance is properly managed, utilizing all appropriate means including training, coaching, counseling and discipline. Administers Corrective Counseling process, training and development, appraisals, payroll accountability Acts as role model. Plan menus, catering packages, and daily specials maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Provide leadership to their key culinary leaders that enforce break and meal periods to subordinates in compliance with park, state, and/or federal guidelines. Creates scheduling for all Central Kitchen associates, ensures time and attendance requirements in accordance with scope of position expectations. Delegates weekly inventory of main central kitchen. Creates requisitioning and purchasing reports within corporate specifications. Maintains effective vendor relationships. Prepares, receives, and reviews various records and reports including food bid sheets, budget/reprojections, operations reports, cost of sales reports, invoices, schedules, labor reports, POS report, waste sheets, safety reports, performance. Then provides guidance to adjust as needed based on reports. Prepare reports regarding food and menu analysis. Prepare annual budgeting and ensure all fiscal responsibilities are met. Oversees inventory management to assure all outlets par levels are adequately always supplied. Qualifications: Associate's degree / vocational or technical school, emphasis in Culinary Arts / Food & Beverage preferred. Preferred certifications: ServSafe manager and ServSafe alcohol. At least 8-10 years or experience as an Executive Chef preferred. At least 5+ years of prior leadership/management experience overseeing a large group. Ability to successfully complete required department certifications. Ability to work without direct supervision. Proficient in computer skills and software programs such as Microsoft Word and Excel. Recipe costing and writing. Ability to work nights, weekends, and holidays based on business needs.