Executive Chef Jobs in Compton, CA

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]]

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.

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.

Our client, a prominent leader in the food manufacturing sector, is seeking an experienced Product Development 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

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 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

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,

About goop Kitchen: goop Kitchen is an extension of goop, the modern lifestyle brand founded by Gwyneth Paltrow in 2008. Launched in 2021 as a “delivery-first” restaurant, goop Kitchen brings together Gwyneth's clean food vision, a digitally-native marketing strategy, culinary and kitchen operations expertise from some of the world's best restaurants, and class leading paybacks on small footprint restaurants. goop Kitchen provides guests with access to nutritious, fantastic-tasting food whenever and wherever they want it. The brand's core strategic objective is to be our guests' “first choice” in healthy delivered food in all our markets. Position Overview: The Head of Commissary is a leadership role responsible for the day-to-day operations of our commissary kitchen, to ensure food safety standards are met, and develop strategies to scale efficiently. This leader will be instrumental in managing production processes, optimizing systems, and building a team that supports goop Kitchen's mission. Key Responsibilities: Commissary Operations Management: Lead the commissary operations to ensure efficient food production and timely distribution to all locations. Develop and implement processes to maximize efficiency, reduce waste, and maintain high standards of food quality. Monitor operational performance metrics and make adjustments as needed. Inventory Control Oversee the procurement of food and supply inventory, ensuring all items are fresh, high quality, and cost-efficient. Maintain accurate stock levels and implement inventory management software to track usage and minimize waste. Conduct regular inventory audits and adjust purchasing strategies based on performance data. Food Safety & Compliance: Ensure all operations meet or exceed HACCP standards and local health department regulations. Develop and enforce food safety protocols, ensuring cleanliness, proper storage, and temperature controls are maintained. Lead training initiatives on HACCP principles, shelf-life management, and general food safety practices for management and production teams. Development & Leadership: Build, train, and mentor a high-performing team, fostering a culture of accountability, growth, and wellness. Develop and execute ongoing training programs for management teams in HACCP compliance, recipe execution, and yield optimization. Partner with HR and leadership to lead hiring and onboarding efforts for commissary staff. Strategic Growth & Scalability: Develop tools, strategies, and systems to support scaling commissary kitchen operations. Monitor production efficiency and identify opportunities for improvement to accommodate growth. Implement reporting tools to track metrics such as recipe yields, labor hours, and food waste. Scheduling & Resource Management: Create and manage staff schedules, aligning resources with production needs and delivery timelines. Oversee procurement processes and inventory management to ensure all ingredients and materials are available for production. Quality Assurance: Partner with culinary and R&D teams to test recipes and ensure consistency in flavor, texture, and presentation across all batches. Regularly audit commissary operations to ensure adherence to quality standards and protocols. Qualifications: 5+ years of experience managing operations in a commissary kitchen, food production facility, or similar environment Comprehensive knowledge of HACCP principles, food safety regulations, and best practices for compliance. Proven ability to develop and implement scalable systems and processes. Strong leadership skills with experience managing and developing teams in a fast-paced environment. Expertise in recipe management, yield optimization, and shelf-life monitoring. Exceptional organizational and problem-solving skills, with the ability to multitask effectively. Proficiency in tools and systems that support inventory management, scheduling, and reporting. What We Offer: Competitive salary and benefits package, including 401k match. Opportunity to work in a dynamic and innovative environment. A chance to make a meaningful impact on a growing brand. How to Apply: Interested candidates should submit their resume to *********************** Join us at goop Kitchen and help us redefine the restaurant paradigm!

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

Join the iconic Santa Monica Proper Hotel, where historic charm meets contemporary luxury in the heart of Santa Monica. As a seamless merger of historic retrofit and new construction, our 267-room boutique hotel showcases stunning interior design by international style icon Kelly Wearstler, tantalizing dining options by local culinary stars, and a show-stopping rooftop lounge and swimming pool. With 16,000 square feet of sophisticated meeting and event space, we create unforgettable experiences for our guests. We're currently seeking a passionate hospitality professional to join our award-winning team as a Food and Beverage Manager. If you have a passion for creating exceptional guest experiences, we'd love to meet you. The ideal candidate for the Food and Beverage Manager position brings 3+ years of leadership experience in luxury hospitality, with an unwavering commitment to exceptional service standards. Their ability to instill service excellence in teams, while maintaining strong financial acumen will make them the perfect candidate of our distinctive culinary experiences. Their passion for hospitality and dedication to operational precision will resonate perfectly with our design-forward, service-obsessed environment. Through meticulous attention to detail and proactive leadership, they create a dining environment where guest satisfaction isn't merely met but consistently surpassed, establishing a culture where anticipating and exceeding the expectations of the hotel's discerning members and guests becomes standard practice. Job Summary The Food and Beverage Manager oversees all food and beverage service operations, with comprehensive responsibility for recruiting top talent, creating effective staff schedules, supporting thorough training programs, and directly supervising food and beverage supervisors. They ensure impeccable front-of-house operations daily while vigilantly upholding the hotel's rigorous service standards across all dining venues. Their consistent presence on the floor demonstrates an unwavering commitment to service excellence, allowing them to personally monitor service delivery and swiftly address any concerns. Through meticulous attention to detail and proactive leadership, they create a dining environment where member satisfaction isn't merely met but consistently surpassed, establishing a culture where anticipating and exceeding the expectations of Santa Monica Proper's discerning members and guests becomes standard practice. Essential Job Duties and Responsibilities Facilitate ongoing service standard training to ensure all team members consistently deliver exceptional guest experiences aligned with Santa Monica Proper's luxury standards Reinforce high service quality with all guests through visible floor presence, proactive interaction, and modeling exemplary hospitality practices Work with Restaurant General Manager on staff management: hiring, training, supervising, and performance management for dining, bar, and event operations Review Banquet Event Orders and determine staffing, room assignments, floor plans Manage beverage operations: wine/beverage lists, inventory, bar staff oversight Member interaction: promote events, handle issues, manage reservations Budget monitoring and implementation of service standards Coordinate with Housekeeping for function setup and maintenance Collaborate with Executive Chef, Kitchen, Catering on F&B services Ensure safety, sanitation, and cost control procedures Work with Marketing Director on event promotion Additional Functions Provide direct guest service when needed Manage inventories of F&B supplies and equipment Maintain vendor relationships Attend required meetings and trainings Ensure compliance with alcohol and labor laws Act as Manager on Duty in absence of Restaurant General Manager Education and/or Experience Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred 3+ years of experience in food and beverage management, preferably within the hospitality or hotel industry Previous experience in a leadership role managing large teams in high-volume food and beverage operations Proven experience in budgeting, cost control, and financial analysis Knowledge of food and beverage trends, industry best practices, and health and safety regulations ServSafe Manager Certification Alcohol service certification (ABC/RBS) Required Food Handler's Certification Required Skills/Specialized Knowledge Strong leadership and team management skills, with the ability to motivate and inspire staff Excellent customer service skills, with a focus on creating exceptional guest experiences In-depth knowledge of food and beverage operations, including menu development, inventory management, and cost control Strong organizational and time-management skills, with the ability to handle multiple tasks simultaneously Excellent communication and interpersonal skills, with the ability to build relationships with guests, staff, and vendors Ability to analyze financial data, track performance metrics, and make data-driven decisions Proficiency in Microsoft Office Suite (Excel, Word, PowerPoint) and point-of-sale (POS) systems Physical Demands Ability to stand or walk for extended periods during shifts Ability to lift up to 25 pounds (e.g., boxes of supplies, inventory, or equipment) Occasional bending, stooping, and reaching to perform tasks or manage inventory Ability to work flexible hours, including evenings, weekends, and holidays, depending on operational needs Company Overview Proper Hospitality is a diverse team of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: there is a right way to do things, and anything less just isn't proper. We are seeking the best of the best-both within and outside the industry-to join us in building a new kind of lifestyle hospitality company, inspired by a centuries-old tradition. Our work is challenging and fast-paced, but above all, it is rewarding. To achieve our vision-to inspire and transport people-we seek like-minded candidates who embody our ethos, The Pillars of Proper: Care Proper: We are natural and gracious hosts to all. Achieve Proper: We are committed to excellence. Imagine Proper: We are resourceful. Present Proper: We have an appreciation for style and culture. Proper Hospitality is an equal-opportunity employer. We provide employment opportunities to all individuals regardless of race, color, religion, sex, national origin, age, disability, gender identity or expression, genetics, or any other federally or state-protected category. We also consider qualified applicants with criminal histories in accordance with local Fair Chance Hiring Ordinances.

Client Relations Manager Prestigious Law Firm - Century City We are seeking an experienced, detail-oriented, and hospitality-driven Client Relations Manager to join our team in Century City. In this role, you will be responsible for managing and enhancing our clients' experience by ensuring seamless operations across various service areas. Your focus will be on delivering exceptional client services with a hospitality-first mindset, creating a welcoming and professional environment that upholds our commitment to excellence and client satisfaction. Key Responsibilities Hospitality Services Lead and manage food and beverage services for client meetings, events, and daily office operations, ensuring prompt delivery and setup. Oversee the cleanliness, restocking, and organization of pantries, break rooms, kitchens, and conference rooms, ensuring a pleasant and welcoming environment for staff and guests. Coordinate all aspects of meeting setups, including the preparation of food and beverages, coffee brewing, and ensuring all equipment is ready for use. Manage event logistics, including setup and teardown, ensuring smooth and efficient execution of client-facing events. Reception Services (Backup) Provide excellent customer service by greeting clients, visitors, and guests, offering a warm and professional first impression. Manage the reception desk, including answering calls, transferring inquiries, issuing visitor badges, and coordinating parking and transportation needs. Maintain a welcoming atmosphere by ensuring beverage stations and office amenities are well-stocked and organized. Mail Services Coordinate the daily collection, tracking, and delivery of incoming and outgoing mail and packages, ensuring timeliness and accuracy. Manage the receipt and distribution of accountable packages (e.g., FedEx, UPS) and provide usage reports as required. Ensure a smooth and efficient process for all incoming and outgoing shipments, including maintaining supply inventory. Facilities Management Maintain a clean, organized, and functional office environment, including overseeing desk arrangements and office space functionality. Work closely with the facilities team to ensure timely maintenance, resolve issues, and address any client needs related to office conditions. Coordinate the organization and upkeep of office equipment, furniture, and other supplies to ensure a well-maintained office. Print & Reprographics Ensure the efficient operation of the print and reprographics services, including producing high-quality documents, binding, and scanning. Maintain proper paper and supply levels for printing and copying functions, ensuring uninterrupted service. Supply Services Manage the office supply inventory, including maintaining stock levels and coordinating replenishment as needed. Ensure that all supplies are readily available and well-maintained, ensuring smooth day-to-day operations. Qualifications Proven experience in client relations, hospitality, or office services, with a focus on delivering exceptional customer experiences. Strong organizational and multitasking abilities to effectively manage multiple service areas simultaneously. Exceptional attention to detail with a commitment to upholding high standards of service and professionalism. Excellent communication skills with the ability to engage with clients, visitors, and internal teams in a professional and approachable manner. Ability to work in a fast-paced environment, managing changing priorities with ease. Hospitality or food and beverage experience is highly preferred, as the role involves significant client-facing interaction and event coordination. Skills & Abilities Strong interpersonal and client service skills. Proficiency in Microsoft Office and basic office equipment. Ability to manage both administrative and hospitality functions effectively. Strong attention to detail with the ability to anticipate client and office needs. This version emphasizes the hospitality aspects of the role, aligning it with the food and beverage and event management experience you're looking for in a candidate.

Ysabel is an exciting and growing restaurant group that embodies a philosophy of warm hospitality for team members and guests. We welcome candidates with a sincere passion for service and a desire for professional growth who wish to immerse themselves in a vibrant learning environment. Our initial in-depth training and ongoing mentorship and leadership support will provide the foundation for success in this role and the professional development to help shape a fulfilling career in hospitality. The search for members of our management team is focused on individuals who are committed to driving high standards and achieving excellence in customer service. Applicants should enjoy a small-company atmosphere, excel at building relationships, and be committed to quality. Restaurant management experience is required for this role. Role Description The Food and Beverage Manager will lead our Front of the House team to ensure we provide excellentcustomer service whilst complying with all food and safety regulations. The responsibilities of the Food and Beverage Manager include managing food and beverage operations and standards, adhering to budgets, hiring and training Front of the House team members, and handling customer complaints. To be successful in this role, you must have excellent customer service and problem-solving skills. Ultimately, you will help ensure our daily operations run smoothly and be sure that our guests are satisfied. General Duties and Responsibilities: Oversee all food and beverage operations to deliver outstanding customer service and optimize revenue and profitability. Consistently provide professional, friendly, and engaging service while supporting the restaurant team. Uphold service standards and swiftly address guest concerns professionally. Balance operational, administrative, and team needs effectively. Collaborate with the F&B team to implement strategies, promotions, and practices that drive revenue. Assist in managing departmental budgets and reviewing forecasts regularly. Lead staffing efforts and oversee the execution of on-site events. Develop and implement cost-saving initiatives and profit-enhancing measures. Communicate with all departments to ensure seamless guest experiences and operational success. Partner with corporate F&B leadership to design and implement menus, providing recommendations on menu items. Manage hiring, training, scheduling, and performance of all F&B team members. Ensure food and beverage quality, cleanliness, and service standards are strictly adhered to. Perform opening and closing duties while maintaining an efficient and prioritized work schedule. Maintain inventory systems and protocols to ensure proper stock levels. Create and manage FOH staff schedules. Send weekly email reports to management and attend regular meetings. Share updates and memos with the team via weekly email blasts. Host regular department meetings in collaboration with the General Manager. Manage online reservations, respond to inquiries, and communicate bookings to staff. Oversee F&B ordering for food, beverages, and operating supplies. Manage comps, discounts, service staff tip logs, time clocks, and POS systems. Support social media efforts with photos and content curation. Any other tasks as assigned. Qualifications Minimum of 3 years experience in a high-volume, full-service dining establishment. Manager Food Handler's Card and Responsible Beverage Service Training (or ability to obtain within 30 days). Proven leadership skills with experience coaching, directing, and motivating a team. Strong knowledge of both FOH and BOH operations. Excellent decision-making and organizational skills. Positive, energetic, and detail-oriented personality. Ability to manage multiple tasks under pressure in a fast-paced environment. Reliable, responsible, and trustworthy. Must be able to stand for extended periods and lift plates, boxes, or other items as needed.

Responsible for supervising the day-to-day beverage service operation for the new One Uptown Bar and pool service Flexible to work nights, weekends and holidays as needed Meets all Picerne Residential resume and hiring criteria. Background compatible with The Picerne Group's culture, goals, and values. Responsibilities: Oversee contract labor for a high-quality bar service. Able to cover as needed for shifts or breaks and be able to prepare and serve a variety of beverages including alcoholic drinks Ensure the responsible serving of alcohol including age verification and monitoring of alcohol consumption This role includes maintaining inventory Ensuring compliance with health and safety regulations Monitor bar sales and profitability, preparing reports as needed. Work withing budget constraints and suggest ways to increase revenue Education: College degree with a hospitality and/or food and beverage path Must be 21, have a CA Food Handlers Card and be TiPs trained Traits: Enhanced social skills with a resident/Club focused mentality Dynamic and high energy (willing to be on their feet) Passion for the industry and the vision Revenue Growth Mindset/Entrepreneurial with the desire to build an F&B business Resilient Skills: Strong knowledge of drink recipes and beverage costs and beverage trends Ability to program and operated a POS system Excellent organization and communication skills Quick thinking Business savvy

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

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!

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]]

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.

Job Type: Full-time About Us: At DoubleTree by Hilton Hotel Torrance - South Bay, we take pride in providing exceptional hospitality, world-class service, and memorable dining experiences. As a premier hotel in the South Bay, we host a variety of banquets, corporate events, weddings, and special gatherings. We are seeking a talented and experienced Banquet Chef to lead our banquet culinary operations and ensure outstanding food quality for our guests. Job Summary: The Banquet Chef will be responsible for overseeing all banquet and catering kitchen operations, including menu development, food preparation, presentation, and team management. This role requires strong leadership, creativity, and organizational skills to deliver exceptional culinary experiences while maintaining efficiency and cost control. Key Responsibilities: Plan, prepare, and execute banquet and catering menus with a focus on quality, consistency, and presentation. Lead, train, and supervise the banquet kitchen team to ensure smooth event execution. Work closely with the Food & Beverage Director, Executive Chef and event planners to customize menus based on client needs, dietary requirements, and event themes. Maintain inventory, manage food costs, and ensure proper portion control to minimize waste. Ensure compliance with Hilton brand standards, health and safety regulations, and food safety guidelines. Oversee plating and buffet setup to guarantee excellent presentation and guest satisfaction. Manage multiple events simultaneously, ensuring timely and efficient service. Uphold a positive and collaborative kitchen environment, fostering teamwork and professional development. Qualifications: Proven experience as a Banquet Chef, Sous Chef, or similar leadership role in a hotel, catering company, or high-volume banquet setting. Strong knowledge of banquet operations, large-scale food preparation, and menu development. Excellent leadership, communication, and team-building skills. Ability to work in a fast-paced, high-pressure environment with multiple events happening simultaneously. In-depth understanding of food safety regulations, sanitation practices, and HACCP guidelines. Strong organizational and problem-solving abilities. Culinary degree or relevant certification preferred. Previous experience with Hilton brand standards is a plus. Benefits: Competitive salary Health, dental, and vision insurance Paid time off and holiday pay Employee discounts on Hilton hotels, dining, and travel Growth and advancement opportunities within Hilton If you are passionate about delivering exceptional banquet experiences and have the skills to lead a dynamic culinary team, we'd love to hear from you!