Chef Jobs in Vineyard, CA

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

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Full-time Description JOIN A MICHELIN RECOGNIZED TEAM! CHEF DE CUISINE The Chef de Cuisine position is your opportunity to be part of a highly functioning and evolving kitchen that focuses on technique, detail, and structure in a fast-paced high-volume dining room. We offer growth and advancement with opportunities to thrive in all areas of the industry. Benefits & Perks of working for our team: $81,000-$95,000/yr FREE Meals on shift $100 Reimbursement Employee Discount at all Selland Family Restaurants Current Holidays Off: 4th of July, Thanksgiving, Black Friday, Christmas, New Years, Superbowl, Easter Sunday Full-Time Employment Career growth potential Flexible Schedule Paid Sick Leave Paid Time Off - with PTO bonus after 90 days of employment Medical, Dental, Vision Benefits Holiday Pay: Christmas, New Year's Day, 4th of July, Thanksgiving Employee Wellness Offerings- Mental Health Resources Continued Education Reimbursements- WSET, Court of Masters, Pastry Certifications, etc. Professional Teams We value our team members and promote from within!!! Employee Celebrations- Promotions, Anniversaries, Birthdays! We love to celebrate YOU! Ella Dining Room and Bar is a great place to thrive and grow, offering employees a chance to build a career while doing what you love. Our team members embody our core values of gracious hospitality, culinary excellence, genuine teamwork, persistent improvement and take pride in everything they do. Requirements Required Job Skills: 1. Previous experience as Sous Chef, Chef De Cuisine or Executive Chef at a fine dining restaurant is a must! 2. Ability to support Executive Chef and Coach/Mentor Staff 3. Ability to command and oversee the entire facility 4. Must have a positive attitude and great leadership skills 5. Ability to work well under pressure. 6. Ability to communicate effectively with others verbally and in writing. 7. Dedication to preparing outstanding food and providing outstanding guest service. 8. Strong knowledge of cooking techniques 9. Control of Food/Labor Costs 10. Experience with P&Ls and Balance Sheets 11. Proficient in Excel and Word 12. Must be ServSafe Certified 13. Must be available to work various days and nights as business dictates 14. Knowledge of Cal/OSHA restaurant guidance 15. Understanding of CA Wage/Hour law 16. Previous experience with ordering and vendor relationships 17. Can multi-task while working quickly and safe THANK YOU FOR TAKING THE TIME TO READ THIS ENTIRE AD! WE SINCERELY APPRECIATE IT! Salary Description $81,000 to $95,000 per year

LEGENDS Founded in 2008, Legends' operating divisions worldwide include - Global Partnerships, Global Sales, Hospitality, Global Partnerships, Global Merchandise, Legends IQ, Attractions, Growth Enterprises - offering clients and partners a 360-degree data and analytics fueled service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning, and realizing exceptional experiences in sports and entertainment. For more information, visit www.Legends.net and follow us on Twitter and Instagram @TheLegendsWay. THE ROLE The Executive Chef is responsible for directing and administering the planning, preparation, production, and control of all culinary operations in the restaurant. The Executive Chef will report to the General Manager. ESSENTIAL FUNCTIONS Responsible for managing/overseeing all production, operation, and sanitation aspects of all culinary and stewarding operations throughout property. Oversees all culinary employees to achieve budgetary, food quality and customer service expectations. Creates/develops recipes, dishes, etc. and any additional requirements of the property. Manages the hiring, scheduling, training, mentoring and disciplinary action, if required, for all employees. Must have the ability to make effective use of available resources, including time, labor, and materials, and adjust methodologies to maximize productivity. Assists in ensuring schedules are complete based on a forecast. Regular quality assurance and quality control inspections to maintain cleanliness of all back of the house areas; keeps equipment in proper working order. Maintain food, labor, and other expenses at budgeted levels. Must communicate and work closely with General Manager. Maintain a consistent high level of food quality kitchen productivity, and line of supply. Ensure team members to clean their areas as they perform their duties and assist with cleaning in other areas. Cross-train those within your department while encouraging, reinforcing, and supporting your peers and team. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value, and integrity. Other duties as assigned. QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. Thorough knowledge of hot, cold food and pastry preparation Extensive skill in usage of slicers, mixers, grinders, food processors, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Ability to read, write and understand the English language to complete requisitions, read recipes and communicate with other associates and leaders. Ability to perform duties in confined spaces. Minimum seven (7) years of experience as an Executive Chef in a high-volume food industry. Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays. Must be able to work in a team environment. High Volume Banquet and Fine Dining Experience. Excellent Leadership and team development skills. Must have experience with P&L and budgeting processes. Proven track record in improving kitchen efficiency, quality, food and labor costs. Must have experience with Menu Development Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment. COMPENSATION Competitive salary, of $105,000 + bonus opportunities, commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On site The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to sit, talk, hear; use hands and fingers, and handle controls. The employee frequently is required to reach with hands and arms. The employee is required to stand, walk, and stoop. Specific vision abilities required by this job include close vision and the ability to adjust focus. Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information. #LI-IR1

About This Role: Join our team as a fine dining pastry chef and indulge in the art of creating exquisite desserts. As a talented and passionate pastry chef, you will have the opportunity to showcase your skills and creativity in an upscale dining environment. At our renowned establishment, we pride ourselves on delivering exceptional culinary experiences to our discerning guests. As a pastry chef, you will have the creative freedom to design and execute stunning desserts that are not only visually appealing but also tantalize the palate. Responsibilities include developing innovative dessert menus, creating new recipes, and managing the pastry section of the kitchen. You will work closely with our talented culinary team to ensure that every dish is executed to perfection and meets our high standards of quality and presentation. To excel in this role, you should have a strong foundation in classical pastry techniques and a keen eye for detail. Experience in a fine dining establishment is preferred, as is a passion for using high-quality ingredients to create memorable culinary experiences. Join our team and be part of an exciting culinary journey. We offer a competitive salary, a supportive work environment, and opportunities for growth and development. If you are a talented pastry chef looking to make your mark in the world of fine dining, we would love to hear from you. Apply now and let your culinary artistry shine! Main Responsibilities of a Pastry Chef: Preparing workstations, cooking ingredients, and kitchen equipment for cooking. Cooking and arranging food. Pastry Chef Job Description: We are looking for an experienced cook to fill a vacant spot in our kitchen staff and contribute to the overall excellence of our restaurant. The person we are hoping to employ is first and foremost a skilled, organized, and creative cook. We are looking for someone to work as a team player, follow instructions, and help us delight our customers with delicious food from our menu. In addition to cooking prowess, great communication and organizational skills are paramount. A good candidate for this job is a person with attention to detail who can keep the kitchen tidy and clean all while preparing, cooking, and arranging food together with the rest of our kitchen staff. We pride ourselves in our exceptional service, and we expect nothing less from our cooks. The advantage goes to candidates with a diploma from a culinary school. Responsibilities of a Pastry Chef: Maintaining a sanitized and well-organized kitchen. Preparing workstations for cooking. Preparing and maintaining kitchen equipment. Checking the quality of the ingredients. Preparing cooking ingredients using various techniques. Cooking food using various culinary techniques. Arranging food and ensuring appealing presentation. Manage food storage, stock, and ingredient orders. Pastry Chef Job Requirements: Must have prior experience as a cook. Must be skilled in operating kitchen equipment. Must be skilled in various cooking techniques. Must know and follow sanitation procedures. Must showcase teamwork and communication skills. Must showcase great organizational skills. Must be able to multitask and act quickly. Must carry at least a high school diploma.

Head Chef for Modern Mexican Food Trucks (Bilingual: English/Spanish) We are seeking a highly skilled and motivated Head Chef to lead and manage our growing line of food trucks, specializing in Modern Mexican cuisine. This is an exciting opportunity to help shape the future of our business while ensuring recipe consistency and high-quality standards across multiple trucks. Key Responsibilities: Oversee food recipe , preparation and process consistency for all food trucks Write professional recipes with exact ingredients and measurements in English. Train cooks to ensure uniformity in food preparation across all shifts. Manage food inventory and build strong supplier relationships. Maintain high standards of food safety and hygiene (Manager's Food Handler's Permit required). Maintain and evaluate menu offerings and report changes in market trends to ownership. Work closely with ownership to manage ingredient sourcing, continuously evaluating the quality and price. Dictate how ingredients and meals should be prepared, including cuts, portion sizes, temperatures, and plating for the finished product. Manage kitchen staff, including hands-on food preparation and day-to-day operations of all food truck kitchens. Monitor changing food costs and profitability of menu offerings, adjusting where necessary. Handle financial planning for kitchen operations, including staff budgeting, managing inventory, and maintaining aging equipment (including truck maintenance). Observe customer dining habits and recommend changes to portion sizes or menu items when necessary based on customer feedback. Assist in creating kitchen policies and protocols, conducting performance reviews, and interviewing, hiring, and firing future kitchen staff. Requirements: 5+ years of professional restaurant experience (food truck experience is a plus). Bilingual in English and Spanish (must be able to write recipes in English). Ability to work 5-6 days a week (up to 10 hours per day) during initial training period, with a flexible 5-day, 8-hour schedule after training. Strong leadership skills to train and oversee a growing team of cooks. Compensation & Benefits: Full - Time Free Lunch During Shifts Optional 401K Benefits After 18 months of exceptional performance, the opportunity to become an owner-operator. Join us and help shape the future of our rapidly growing Quick Service Food Truck business!

Looking for Primary or Extra Income on a flexible schedule based on your availability? Do you want to make a real impact by sharing your great cooking with families too busy to prepare their own food by cooking in their homes? Then you're perfect for the Foodom chefs community! Cooking on the Foodom platform is enjoying your own Mobile /Private food business, without the hassle of finding customers, creating menus, shopping lists, logistics, delivery, and customer service. Like many other chefs on our platform, you can earn $100- $300 Avg per meal prep appointment and tips, pursuing your passion on a flexible schedule and in a private environment, while letting Foodom handle all the frustrating back-end work. This is a 1099 independent contractor position and the amount of work you get is dependent on your location, and availability, expanding as you build up new and regular customers. Who We're Looking for: We're looking for enthusiastic and aspiring food professionals who want to make their cooking skills work for them. If you're an experienced line cook, sous chef, chef de partie, or head chef looking to get into private, mobile chef work with more flexibility in your schedule don't hesitate to apply. This opportunity is NOT a single client, live-in, or salaried role. This is also not a management position. This IS a hands-on Mobile private chef, cooking opportunity working directly with home clients. Responsibilities: Connect directly with clients to cook meals at their homes on a regular basis and for small gatherings Represent your food business with the utmost professionalism Prepare all of the dishes on our website Work to create a memorable experience for all clientele Accommodate special nutrition and diet needs when needed Qualifications: 6+ years of previous experience in primarily cooking, catering or culinary arts Passion for cuisine and cooking techniques Self-motivated and efficient Customer-centered and personable Comfortable working on an online service platform and handling online bookings We're excited to help and support you in becoming your own boss!

At Urban Roots we know that a vibrant and healthy community starts with our staff. Every employee makes the difference between fine times and great times and the kitchen staff is no exception. We are looking to have a kitchen filled with good vibes, respectful people and very delicious food. Sous chefs work directly with the lead butcher and head chef to lead the team and ensure excellent service. We're going to the moon, come with us. Desired peoples: A clear and strong passion to prepare and learn about all aspects of BBQ Feel stoked to be a part of a team but know how to work independently when needed Are ready and eager to take on something brand new Are available on evenings, weekends and holidays Can read and follow instructions written in English Are emotionally aware Can multitask while giving heads up service Have full knowledge of all proper food storage, holding, heating, cooling and food handling and basic fish and meat butchery Have a positive attitude Are able to take, give and implement constructive criticism Can work with speed efficiency Can maintain workplace safety Basic ordering knowledge Basic managerial organizational skills Strive to be better every day Desire to grow and work up through the ranks of our management team Requirements Physical and Mental Needs Able to stand, walk, and be on your feet for prolonged periods Able to read and follow written English instructions Able to regularly twist, turn, kneel, climb, stoop, bend, crawl , lift and carry supplies and equipment weighing up to 55 pounds using appropriate techniques and tools Able to maneuver packages of any weight above 75 pounds with appropriate equipment and/ or assistance Able to move 165 pounds, using appropriate techniques and tools Able to work in indoor and outdoor environments with moderate noise and occasionally slippery floors Able to comply with and enforce all health, safety and personal hygiene policies and standards Responsibilities Writing and organizing prep lists Ordering Establishing and reinforcing standards, bringing new ideas and systems to the table during Chef meetings. Ensuring overall flow of service including organizing and production of catering, banquet and special events. Managing team performance, including defining success, putting people in proper positions, giving feedback, and also having difficult and constructive conversations with team members. Daily Log Checking in orders ensuring product quality and they match the invoice Tasting all items prepared in the kitchen and always striving to improve our food quality. Line/ Station checks Salary Description Total Compensation in wages + tips $26-33/Hr

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

Molly Mad esta busqueda de personas fonfiables, trabajadoras, amables, y profesionales para limpiar casas. Tenemas aperturas inmediates!!!! Beneficios/Ventajas: Pago mínimo garantizado por hora de: $15 mas bonos y tips Coche de la empresa proporcionado para la limpieza. Pago semanal: depósito directo con oportunidades de incentivos Nos encanta celebrar la diversidad, las tradiciones y logros de nuestro equipo. La cultura de la oficina es importante para nosotros: ¡queremos que les encante venir a trabajar! Responsabilidades de limpieza de casas: Realizar servicios profesionales de limpieza residencial que incluyen trapear, aspirar, quitar el polvo, desinfectar, limpiar y otros toques finales Comunicarse con los clientes y el personal de manera profesional y cortés. Limpieza de las casas de lunes a viernes 8am - 5pm Capaz de limpiar varias casas por día No se requiere experiencia en servicio de limpieza Requisitos de la posición: Una gran actitud, ¡te entrenaremos! Lugar de trabajo: Lathrop CA Número de teléfono: When you put on a Molly Maid uniform, you become part of a family-a team of people committed to excellent customer service and passionate about giving families the joy of a cleaned home and the relief from needing to do it themselves. Working for our franchise owners means they'll take care of you the way they take care of their own family and friends. Because Molly Maid is not just a company that focuses on expertly cleaning homes, it's a company that focuses on people, and creating a work culture of respect, integrity, and fun is just as important as serving our customers. *All independently owned and operated franchised businesses operate under the service brands' marks, trademarks, trade names, logos, emblems, slogans, or other indicia of origin in connection with the Molly Maid franchise system within a specified geographical area. Only the independently owned and operated franchised business shall have any interaction with or authority for its business and make all employment related decisions related to its franchised business.

Sous Chef Shifts, Time, and Days: Open Pay Range: $21.75-$25.00 INSERT COMMUNITY NAME is a premier senior living community situated on a beautifully landscaped campus. Managed by Oakmont Management Group, we provide exceptional quality, comfort, and care with five-star services and amenities. Residents enjoy a rewarding lifestyle with individualized comprehensive support that promotes continuing independence. We deliver meaningful lifestyles and relationships with residents, families, and team members by developing a winning culture and living these values: Authenticity * Teamwork * Compassion * Commitment * Resilience. With communities across California, Hawaii, and Nevada, opportunities for career growth, relocation, and travel are significant. In addition, eligible team members may enjoy the following benefits: * 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 The Sous Chef is responsible for preparing food in accordance with the approved menu, property policies and procedures, current standards, guidelines, and regulations governing our property. In the absence of the Culinary Services Director, the Sous Chef may be called upon to assure that quality food service is provided at all times by directing the overall operations of the Culinary Department. Responsibilities: * Ensure the dining experience created for all residents, family members and visitors is of high quality including menu selection, meal preparation, meal presentation, food taste, and meal service. * Assist with the planning, preparation, and delivery of all meals in the community, making sure they are of high quality, palatable and appetizing. Assist in food preparation for special meals, activities, parties, special events, marketing, etc. * Prepare and serve food in accordance with sanitary regulations, as well as with established policies and procedures. Report any incidents or infractions to Culinary Services Director. * As directed, develop and implement culinary procedures that ensure that food is ready on time and proper temperature levels are met. * Ensure menu plans are followed at all times. As requested, assist in developing methods for determining the quality and quantity of food served. * Maintain control over meal portions and food consistency. Estimate food requirements and control serving portions thereby eliminating waste and leftovers. * In the absence of the Culinary Services Director, act as Department Manager with regard to staffing and staff supervision. * Assist, when requested, in the purchasing, inventory, checking in, and storing of food and supplies. Ensure that stock levels of staple/non-staple food, supplies, equipment, etc., are organized and maintained at adequate levels at all times. Work closely with the Culinary Services Director in specifying and selecting food products. * Ensure a sanitary work environment and conform to all local codes and policies regarding proper storage, handling, and serving of food. * Ensure that food storage areas are clean and properly organized/arranged at all times. As requested, inspect food storage rooms, utility/janitorial closets, etc., for upkeep and supply control. * As requested, order all food within budget guidelines and maintain accurate inventories of food on hand. Train other culinary personnel to only receive food orders that are correct in quality, quantity, and price. * Visit residents regularly to determine special likes and dislikes in order to make the Culinary Services Program individually tailored as much as possible. Qualifications: * Must be eighteen (18) years of age * Must have a high school diploma or equivalent. College course or other education in food service and/or management preferred * Prefer six (6) months of experience working in a restaurant or similar environment as a Cook * Able to safely operate standard cooking equipment and utensils typically found in facilities serving food * Able to operate a personal computer and be proficient in MS Office programs (Word, Excel, etc.) * Able to operate standard office equipment, including fax machine, copier, telephone, etc. * Knowledge of and/or ability to learn the theory and practice of assisted living and dementia care * Able to work with seniors and patiently interact with cognitively impaired individuals * Able to be flexible, adapt and respond to change, make decisions in stressful situations, and prioritize tasks and projects. * Able to process information and apply common sense understanding to follow and carry out written or oral instructions. * 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.

TITLE: Sous Chef DEPARTMENT: Kitchen REPORTS TO: Executive Chef Train, supervise and work with all cook and culinary staff in order to prepare, cook and present food according to hotel standard recipes in order to create quality food products. ESSENTIAL FUNCTIONS Assign, in detail, specific duties to all employees for efficient operation of the kitchen. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Read and employ math skills for following recipes. Process requisitions for supplies. Select, train and supervise kitchen staff in the proper preparation of menu items. Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line. Ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations. Adhere to control procedures for cost and quality. 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 hotel: Supervise daily cleaning of walk-in and reach-in boxes for safety reasons. Maintain vacation schedule for proper staffing. Report any equipment in need of repair to chef and engineering for service. Perform other duties as necessary and assigned, such as V.I.P. parties and staff meetings. Requirements SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write and understand the primary language(s) used in the workplace. Requires good communication skills, both verbal and written. Must possess basic computer skills. Thorough working knowledge of hot and cold food preparation. Good working knowledge of accepted sanitation standards and applicable health codes. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. PHYSICAL DEMANDS Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel 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 sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. 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 exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis. Must be able to lift up to 30 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, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. AVAILABILITY This company operates seven days a week, 24 hours a day. At times it may be necessary to move you from your accustomed work day, to include Saturdays and Sundays, or time of work if business or task assignments demand. In addition, it should be understood that business needs determines the amount of hours that you work.

We are currently seeking a part-time employee to work our prep line covering various line prep stations. You may be responsible for prepping/cutting various products and plating salads, dessert items and plating uncooked proteins for guests to cook tableside. The Melting Pot operates a cold prep kitchen with no true cooking done in the back of the house. Kitchen stays very comfortable without heat from stoves, fryers, etc. You will work closely with a small, friendly team. Shifts typically run 5-8 hours, starting mid afternoon and ending sometime after 10pm. Nights, weekends and holidays are required. Kitchen experience and knife skills highly preferred. Job duties include: Cutting and plating proteins, fruits/vegetables and dessert items Communicating with other back of house employees as well as front of house General cleaning Maintaining tidy, sanitary work stations Teamwork -- assisting your coworkers during downtime (other line stations, possibly support dishwasher team) Weekend and holiday availability is required

¡Buscamos personas enérgicas, confiables y positivas para unirse al equipo de Merry Maids! Por qué trabajar en Merry Maids? * No noches, fines de semana ni días festivos * Pagamos semanal * Posiciones de tiempo completo disponibles * Suministros, equipo, uniforme, EPP proporcionado * Programas de bonificación * Reembolso de millas * Pago por enfermedad, vacaciones y días festivos * BONO DE CONTRATACIÓN DE $ 300 * $15.25-16.25 por hora Qué se necesita? * Debe tener un automóvil para usar en el trabajo * Debe tener una licencia de conducir valida * Debe estar autorizado para trabajar en los EE. UU. * Debe poder pasar la prueba de detección de drogas y la verificación de antecedentes To apply call: Para solicitar llamar ************Merry Maids188 Frank West Circle #FStockton, CA 95206 Compensation: $15.25 - $16.25 per hour Looking for a fun place to work, with a flexible schedule and competitive pay? Then come live the Merry Maids life! As a Merry Maids team member, you would belong to an award-winning company and be a part of our close-knit team - a team that works together to provide the best cleaning solutions and customer service to our clients. We offer paid training, excellent work/life balance and real opportunities for advancement. You may start off as a team member, but you are then able to tailor a career path that matches your interests and goals - including becoming a team captain, trainer, quality assurance supervisor or manager. We take pleasure in improving our clients' lives by allowing them to spend more time with family or doing activities they enjoy. As trusted in-home professionals, we form strong relationships with our clients and are often considered part of their extended families. Ready to create brighter days for you and our customers?

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

LEGENDS Founded in 2008, Legends' operating divisions worldwide include - Global Partnerships, Global Sales, Hospitality, Global Partnerships, Global Merchandise, and Attractions - offering clients and partners a 360-degree data and analytics fueled service solution platform to elevate their brand and execute their vision. Currently, Legends works with marquee clients across business verticals including professional sports; collegiate; attractions; entertainment; and conventions and leisure. We are the industry leaders in designing, planning, and realizing exceptional experiences in sports and entertainment. For more information, visit www.Legends.net and follow us on Twitter and Instagram @TheLegendsWay. GLOBAL HOSPITALITY We believe that exceptional venue experiences should extend beyond game day and show time. From five-star feasts and craft cocktails to local eats and sizzling chef-inspired creations, we are renowned for our exceptional dining experiences. Our fresh, creative cuisine is just the beginning. We strive to delight guests at every turn: candy walls, in-house bakeshops and a warm welcome at every turn. THE ROLE Under the direction of the Executive Chef and Executive Sous Chef, this individual will be responsible for effectively supporting all culinary operations including the oversight of all production, operation, and sanitation aspects of culinary and stewarding operations throughout the facility. ESSENTIAL FUNCTIONS Assist the Executive Chef in the planning and development of menu items and recipes for concessions, catering, and premium locations Assists in maintaining high standards of sanitation and cleanliness Aids the Executive Chef in maintaining the highest possible rating from the Health Department Assists in the training, safety, sanitation, and accident prevention controls within the kitchen Helps to develop and test recipes as well as techniques for food preparation and presentation to ensure high quality Assists in the assurance of consistent food qualities in both presentation and preparation Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control while working within budget guidelines. Help ensure that all recipes and methods are being followed Ensures the maintenance of kitchen equipment Reports and documents hazardous conditions or unsafe practices within the work environment Contributes to the creation of menu specifications for all food items, including all pricing information Works directly with the Executive Chef on food production and menu development Ensures high and consistent food qualities in both presentation and preparation Conduct meetings/pre-shifts to update staff on daily goals and objectives. Other duties as assigned by the Executive Chef QUALIFICATIONS To perform this job successfully, the candidate must be able to perform each essential duty above at the highest levels. The requirements listed below are representative of the knowledge, skill, and/or ability required. The ideal candidate will have a culinary degree or have graduated from a certified apprenticeship program with a minimum of 2-3 years of management experience in high-volume venues or the contract food service industry for a sports and entertainment venue Must have excellent written and verbal communication skills and the ability to multi-task and prioritize in a deadline-oriented environment Strong commitment to delivering a high level of customer and client service with demonstrated initiative, leadership, and management skills Customer service oriented with the ability to interact with all levels of management Must be flexible to work extended hours due to business requirements, including late nights, weekends, and holidays Must be able to work in a team environment Proficiency in Microsoft Word and Excel High level of attention to detail and organization Strong leadership skills COMPENSATION Competitive salary range of $68,640 - $70,000 commensurate with experience, and a generous benefits package that includes: medical, dental, vision, life and disability insurance, paid vacation, and 401k plan. WORKING CONDITIONS Location: On Site Legends is an Equal Opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, national origin, disability, or genetic information.

Looking for Primary or Extra Income on a flexible schedule based on your availability? Do you want to make a real impact by sharing your great cooking with families too busy to prepare their own food by cooking in their homes? Then you're perfect for the Foodom chefs community! Cooking on the Foodom platform is enjoying your own Mobile /Private food business, without the hassle of finding customers, creating menus, shopping lists, logistics, delivery, and customer service. Like many other chefs on our platform, you can earn $100- $300 Avg per meal prep appointment and tips, pursuing your passion on a flexible schedule and in a private environment, while letting Foodom handle all the frustrating back-end work. This is a 1099 independent contractor position and the amount of work you get is dependent on your location, and availability, expanding as you build up new and regular customers. Who We're Looking for: We're looking for enthusiastic and aspiring food professionals who want to make their cooking skills work for them. If you're an experienced line cook, sous chef, chef de partie, or head chef looking to get into private, mobile chef work with more flexibility in your schedule don't hesitate to apply. This opportunity is NOT a single client, live-in, or salaried role. This is also not a management position. This IS a hands-on Mobile private chef, cooking opportunity working directly with home clients. Responsibilities: Connect directly with clients to cook meals at their homes on a regular basis and for small gatherings Represent your food business with the utmost professionalism Prepare all of the dishes on our website Work to create a memorable experience for all clientele Accommodate special nutrition and diet needs when needed Qualifications: 6+ years of previous experience in primarily cooking, catering or culinary arts Passion for cuisine and cooking techniques Self-motivated and efficient Customer-centered and personable Comfortable working on an online service platform and handling online bookings We're excited to help and support you in becoming your own boss!

Salary $52.24 - $63.20 Daily Job Type Part Time Non-Career Job Number 009019-25-YPCE Department Youth, Parks & Community Enrichment Division Camp Sacramento Opening Date 02/11/2025 Closing Date 7/31/2025 11:59 PM Pacific * Description * Benefits * Questions NON-CAREER PART TIME/SEASONAL Employment dates for this position are from May 2025 to September 2025 DEFINITION Under general supervision, perform a wide variety of duties involving the operation of a food service facility at Camp Sacramento including, preparing, baking, and cooking large quantities of food; dispensing food for the residents and employees; and, maintaining sanitary conditions. DISTINGUISHING CHARACTERISTICS Employees in this classification are non-career. Incumbents can work up to 1040 hours per year. The Assistant Camp Chef assists the Camp Chef in inventorying, preparing, cooking, and dispensing food; cleans and maintains culinary equipment and dining facilities. The Assistant Camp Chef is distinguished from the Camp Chef in that the Camp Chef supervises lower level personnel engaged in the preparation and serving of food. SUPERVISION RECEIVED AND EXERCISED Supervision is provided by the Camp Chef. The Assistant Camp Chef classification does not supervise. ESSENTIAL DUTIES AND RESPONSIBILITIES ESSENTIAL DUTIES AND RESPONSIBILITIES: The following duties are typical for this classification. Incumbents may not perform all the listed duties and/or may be required to perform related duties as needed. * Prepare main dishes, meats, salads, desserts, and baked goods using ovens, stoves, and other kitchen equipment. * Perform a variety of tasks to prepare food to be cooked and served, including cleaning, chopping, weighing, and measuring ingredients. * Ensure the dining room, kitchen, equipment, and utensils used in preparing food are kept clean, and in proper working condition. * Sanitize food preparation equipment and food preparation areas. * Take and record temperature of food and food storage areas such as refrigerators and freezers; store food in designated containers and storage areas to prevent spoilage. * Maintain high standards of sanitation and safety in the preparation and serving of food. * Follow staff policies and procedures. QUALIFICATIONS QUALIFICATIONS Knowledge of: * Methods of preparing and serving a variety of food in large quantities. * Menu modifications for special diets. * Operation of commercial cooking equipment. * Principles, procedures, and equipment used in the storage, care, preparation, cooking and dispensing of food in large quantity. * Proper food handling techniques. * Kitchen sanitation and safety measures used in the operation, cleaning, and care of utensils, equipment, and work areas. Ability to: * Follow and/or adjust recipes for food preparation in large quantities. * Plan and carry out the work of a given menu. * Understand and carry out oral and written instructions. * Obtain food and supplies in the correct quantities with minimal waste. * Read, write, and speak English at a level necessary for satisfactory job performance. * Maintain personal hygiene. * Establish and maintain effective working relationships. * Evaluate food quality. EDUCATION AND EXPERIENCE: Education: None required. Experience: Three (3) months of full-time paid experience cooking and preparing food for large groups. License or Certificate: Possession of a valid California Class C Drive License and ServSafe certification are desirable. SPECIAL QUALIFICATIONS Age: Must be at least 18 years old by time of appointment. Assessments: If considered for appointment, candidates must: * Pass a physical and a criminal background check. * Pass a tuberculosis screening test. Training: * Successful candidates must participate in a mandatory staff training that is typically conducted in late May or early June of each year. * This position is designated as a Mandatory Reporter; completion of Mandatory Reporter training is required within two weeks of employment. Transportation: Successful candidates must provide their own transportation to the Camp Sacramento site. PHYSICAL DEMANDS AND WORK ENVIRONMENT: The conditions herein are typically required of an incumbent to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Physical Requirements Work duties require the ability to exert physical effort, typically involving walking, bending, stooping, and standing for extended periods of time on hard surfaces; and, lifting and carrying materials and objects weighing up to 50 pounds. Environmental Conditions: Employees must be able to work outside in various types of weather, terrains, and elevations; exposed to cold weather conditions. Working Conditions Camp Sacramento is situated in the Eldorado National Forest located in Twin Bridges, California. Employees are required to reside at Camp Sacramento May to August, with the possibility to extend through September. Employees in this position are required to work weekend and night shifts. THE SELECTION PROCEDURE Please note, the City of Sacramento's preferred method of communication with applicants is via e-mail. As such, please ensure you verify the e-mail address on your application, and check your e-mail frequently, including your spam and junk folders. All e-mail notifications can also be accessed through the governmentjobs.com applicant inbox. 1. Application: (Pass/Fail) - All applicants must complete and submit online a City of Sacramento employment application by the final filing deadline; * Employment applications must be submitted online; paper applications will not be accepted. * Employment applications will be considered incomplete and will be disqualified: * If applicants do not list current and past job-related experience in the duties area of the "Work Experience" section. Note: Qualifying experience is based on full-time experience (40 hours per week). Qualifying experience is calculated to the full-time equivalent (pro-rated if less than 40 hours/week). * If "see resume" is noted in the "Work Experience" section; a resume will not substitute for the information required in the "Work Experience" section. * Position/job titles will not be considered in determining eligibility for meeting the minimum qualifications for this position. * Supplemental documents such as resume, cover letter, and proof of education are highly preferred and recommended at the time of application submission. Documents should be submitted to the City of Sacramento Employment Office as attachment(s) via online with the employment application or emailed to *******************************. If submitting via email, please include your name and Job #009019-25-YPCE on your documents. 2. Supplemental Questionnaire: (Pass/Fail) - In addition to the City of Sacramento employment application, all applicants must complete and submit online responses to the supplemental questionnaire to the City of Sacramento Employment Office by the final filing deadline; * Responses to the supplemental questionnaire must be submitted online; paper questionnaire will not be accepted. * Incomplete supplemental questionnaire will not pass the review process; omitted information cannot be considered or assumed. * A resume will not substitute for the information required in the supplemental questionnaire. 3. Screening Committee: (Pass/Fail) - All applications received by the final filing deadline will be forwarded to the hiring department for review. The hiring department will select the most competitive applications for further consideration. Human Resources will only evaluate employment applications for the minimum qualifications, as stated on the job announcement, for applications selected by the hiring department. 4. Hiring Interview: Those candidates determined to be the MOST QUALIFIED will be invited to participate in an interview process coordinated by the hiring department. There will be no eligible list established, as positions will be seasonal and/or part-time. A hiring interview is not guaranteed. 5. Conditional Hire: Upon receipt of a conditional offer, the selected candidate must complete and pass LiveScan/fingerprinting. If applicable, candidates may also need to pass a pre-employment medical exam, controlled substance and/or alcohol test, and possess any required licensure or certification prior to receiving a start date from the Department. Failure to meet these prerequisites will be grounds for withdrawal of your conditional offer of employment. QUESTIONS: For questions concerning this job announcement and the application process: * Please visit **************************************************** for a comprehensive, step-by-step guide to the application process. * For technical support between 6 AM - 5 PM PT, contact Live Application Support at ************. * Visit the City of Sacramento Human Resources Department website at *********************************************** * Send an email to *******************************; or * Call the Human Resources Department at ************** This position does not have Benefits. Pension Reform Act The City of Sacramento is covered by the California Public Employees' Retirement System, and as such, must adhere to the California Public Employee's Pension Reform Act (PEPRA) of 2013. Please note that the provisions within this act may affect or impact an applicant's eligibility and/or selection for open vacancies at the City of Sacramento. Equal Opportunity Employer The City of Sacramento is an equal opportunity employer to all, regardless of age, ancestry, color, disability (mental and physical), exercising the right to family care and medical leave, gender, gender expression, gender identity, genetic information, marital status, medical condition, military or veteran status, national origin, political affiliation, race, religious creed, sex (includes pregnancy, childbirth, breastfeeding and related medical conditions), and sexual orientation. 01 APPLICATION: I understand my application must meet the minimum qualifications for consideration of employment with the City of Sacramento. The experience I list in the duties area of the "Work Experience" section of the employment application will be used to determine if I meet the minimum qualifications as stated on the job announcement. A resume, responses to the supplemental questions requiring a narrative response, employment history listed elsewhere in the application or attachments will not substitute for the information required in the "Work Experience" section of the employment application. Position/job titles will not be considered in determining eligibility for meeting the minimum qualifications for this position. Note: Qualifying experience is based on full-time experience (40 hours per week). Qualifying experience is calculated to the full-time equivalent (pro-rated if less than 40 hours/week). Please refer to the City of Sacramento's Applicant Resources Page for Screening Instructions: ********************************************** * Yes Required Question

Manages and over sees production in all kitchens. Maintains high quality of food preparations and production while managing all aspects of back of house kitchen business. Embraces and maintains company service culture and core values. Ensures superior guest service, engaged team members as well as maximizing profitability for our company in a safe, secure, and clean environment. Exhibits leadership and vision to align, inspire, develop, and motivate team members. Qualifications: Required college degree in Hotel, Restaurant Management and/or Culinary Arts. Required minimum 5-years culinary management (sous chef and above). Must be at least 21 years of age. Must have knowledge of food and beverage management experience in food service operations. Preferred previous casino related experience. Essential Job Functions: Develops and ensures compliance with standard recipes and production methods. Generates maximum financial performance for all outlets including responsibility for effect cost control management. Improves and maintains guest service that meets or exceeds company standards. Ensures production of consistently high-quality food for all outlets. Maintains and improves the cleanliness, kitchen safety and food quality levels in all outlets of the operation. Plans and coordinates all hot and cold food production. Inspects all food and beverage products for quality, proper specs, and proper amounts. Trains, develops, and directs kitchen staff using approved management practices. Oversees multiple outlets simultaneously, while prioritizing and delegating according to business demands. Acts as a role model and presents oneself as a credit to Harrah's and encourages others to do the same. Interviews, selects and trains employees Conducts performance reviews, makes recommendations for wage increases and promotions. Handles employees' complaints or grievances; recommends disciplinary action or disciplines employees. All team members will follow the Everyone Greets Everyone (EGE) policy. It is the expectation that every team member, front or back of house, should proactively seek out opportunities to greet guests and their fellow team members daily. EGE policy states teams members should: acknowledge guests and fellow team members within 10 feet; initiate friendly verbal greeting within 5 feet; keep your head up, look around (“head on a swivel”); look for opportunities to greet guests and others; please remember that when you are on the floor, you are “on stage”. Team members will participate in all mandatory meetings and pre-shift BUZZ sessions. Must be able to get along with co-workers and work as a team. Ability to read, write, speak and understand English. Must be able to respond to visual and aural ques. Must present a well-groomed, professional appearance. Meets the attendance guidelines of the job and complies with all state, federal and regulatory policies and procedures. Must be able to work a varied schedule including holidays, nights and weekends as needed. Must be able to work a reasonable amount of overtime when required. Perform other duties as assigned. Physical, Mental & Environmental Demands: Must be able to bend, reach, kneel, twist and grip items when necessary. Must be able to work and maneuver in a close or small kitchen/working environment during entire shift. Must be able to tolerate areas with extreme hot and cold temperatures. Must be able to lift up to 50 pounds. Must be able to push carts weighing up to 100 pounds. Must be able to use proper team lifting and carrying techniques. Must have dexterity to use knives and other hand-held instruments as well as food preparation equipment required. Must be able to coordinate multiple tasks at once. Must be able to implement strategic vision and plan day to day operation. Must be able to handle high stress in the work environment and turn stress into high energy. Must be able to work in areas containing secondhand smoke, dust, loud noises and bright lights. Harrah's reserves the right to make changes to this whenever necessary. It is our policy to provide equal employment opportunity to all persons regardless of age, color, national origin, citizenship status, physical or mental disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, genetic information, or marital status. This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee. Duties, responsibilities and activities may change, or new ones may be assigned at any time with or without notice. Preference is given to qualified Buena Vista Me-Wuk tribal members and members of other federally recognized tribes. JOB CODE: 021-25