Executive Chef Jobs in Santa Monica, 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]]

You have passion for what you do. You like working as a team and be part of a family. It's not work when you love what you do. Come join us as an Executive Chef and see where your career will take you!!! Key Purpose The Executive Chef is responsible for all back of the house elements and supports all cafes on campus at the ISS Guckenheimer operated facility to ensure client and guest satisfaction. The Executive Chef will ensure ISS Guckenheimer best practices are being followed in order to uphold our high-quality standards. This position will assist the General Manager in achieving financial success of the company through the implementation of all culinary best practices, guidelines, policies, and SOPs dictated by ISS Guckenheimer. The general responsibilities of the position are listed below, but ISS Guckenheimer may identify additional responsibilities of the position. These responsibilities may differ from account to account, depending on the business needs and client requirements. Success Criteria Monitor and ensure: Kitchen organization and cleanliness provides a safe environment for all employees and guest Workplace Safety guidelines, policies, and SOPs are followed daily Food Safety guidelines, policies, and SOPs are followed daily Menu guidelines, policies, and SOPs are followed daily Products are labeled accurately according to the labeling SOP All HACCP guidelines, policies, and SOPs are followed daily All internal audit guidelines, policies, and SOPs are followed daily Maintain a consistent passing score on your internal audit each quarter Ensure immediate corrective actions are given, and documented when workplace safety and sanitation guidelines, policies, and procedures are not being followed Procurement Integrity Index scores are complaint with our Key Performance Indicators Ideal Candidate Experience Passion for customer service Positive attitude Dependable Ability to communicate effectively ServSafe certified or ability to become ServSafe certified Graduate of an accredited Culinary institution preferred Experience in operating a successful restaurant or corporate dining facility Key Accountabilities Utilize NetMenu to create seasonal, regionally inspired, plant forward recipes and menus with a minimum of 2 weeks available in the system at all times. Communicate the budget and support each Cafe lead in maintaining All Menu offerings follow cafe specific, client approved programming as well as core program standards Ensuring all menus and recipes are accurately and efficiently prepared, cooked, and portioned for various meal periods to include but not limited to, breakfast, lunch, dinner, and special/catered events. Maintain accurate production records both pre and post service Accurately prepare recipes using cooking techniques as outlined by ISS Guckenheimer Ensure the highest quality of food is served Utilize NetMenu Order Worksheets to purchase the appropriate amount of ingredients for preparation Always provide the highest quality of service in accordance with ISS/Guckenheimer standards Ensure employees have appropriate equipment, inventory, and resources to perform their jobs duties and meet goals in a timely manner Notify management when there are any ingredient discrepancies/availability, food/equipment safety, or any other situation that requires management attention Ensure that all required NetMenu applications are maintained and accurately functioning, to provide historical data to the broader leadership team Attend and participate in culinary leadership team meeting to provide feedback and to communicate areas of support needed as well as victories All company guidelines, SOPs, and policies are followed daily and initiatives are properly communicated and followed by employees All ISS/GEI procurement purchasing guidelines, policies, and SOPs are followed daily Procurement Integrity Index scores are complaint with our Key Performance Indicators Ensure Inventory is taken and documented monthly Inspect that all products in BOH are labeled properly according to the Labeling SOP Is the final decision maker for all new back of house team members Lead in all aspects of culinary training and validation as directed by Food Excellence/L&D Responsible for training and development of BOH employees in NetMenu, all operational standards, food safety, and workplace safety Support GM with all team members Personal Development Plans, Mid-Year and End of Year Reviews Ensure proper documentation and corrective actions is taken when necessary Align with General Manger on all financial initiatives and targets through maintaining budget in - food, labor, and operating costs Support GM in keeping accurate financial records in - food, labor, operating costs to provide historical data in variance calls Support GM in consistently meeting financial goals and expectations set by the Area Manager Responsible for all catered events this includes but not limited to, ensuring all operational standards and Catering guidelines are followed, coordinate service with Catering Dept, delivery and display set up of all events in a timely manner, NetMenu recipe based high quality food, workplace safety, food safety, and following our contracted event costing requirements May perform other duties and responsibilities as needed Physical Demands & Work Environment Work up to 8 hours a day on your feet, excluding breaks Must be able to lift a minimum of 25 lbs. Come to work properly dressed according to the dress code Employee must be able to work under pressure and time deadlines during peak periods 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 positively influence the market wherever we operate.

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.

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 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!

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

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

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

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

divdivdivdivdivpspan style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 1rem;font-family: Open Sans;"strong Description/strong/span/ppspan style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 1rem;font-family: Open Sans;"The Executive Chef is responsible for managing the back of the house operations of the restaurant with standardized policies that provide efficient, high quality cuisine and profitable operations. Responsibilities will include but are not limited to assisting of recruitment and engagement of employees; exceeding expectations and quality concerning TAPS food, beer, beverage, service, and sanitation; financial success including assisting in reporting and in the achievement of financial goals, and guest data collection and frequency. The Chef will assist in directing the cultural compass of the restaurant; influencing and guiding the energy, service, and hospitality. The Executive Chef must share TAPS commitment to quality, irreproachable service, teamwork, leadership, safety, ethics, and continued innovation./span/ppspan style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 1rem;font-family: Open Sans;"strong Compensation/strong/span/ppspan style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 1rem;font-family: Open Sans;"Competitive Salary/span/ppspan style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 1rem;font-family: Open Sans;"Pay to Play Performance Plan/span/ppspan style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 1rem;font-family: Open Sans;"Great Benefit Packages/span/ppspan style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 1rem;font-family: Open Sans;"strong Requirements/strong/span/pulli dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Participating in staffing responsibilities, including hiring, training, scheduling, and terminating/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Assisting with purchasing food and supplies and overseeing of food and beverages within required dates and with a minimum of waste/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Creating a positive team atmosphere among employees that encourages accountability and achieves the highest standards of food, beer, service hospitality/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Managing and engaging all employees; promoting effort, a team spirit, and good morale among employees; treating employees fairly and with respect; ability to lead with commitment and passion/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Delivering excellent customer service including personally greeting and seating guests/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Resolving complaints from customers in a polite, effective, and friendly manner/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Participating in administrative requirements cash handling, financial reporting, posting, goal setting and achievement, governmental compliance, and various reporting as required by law/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Maintain , secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures including food handling, storage, and temperature; complying with legal regulations/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Providing regular, accurate, computerized reports of operations to executive management/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Meeting or exceeding financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Control and minimize costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Develop initiatives and incentives to build sales, profitability and guest counts/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Collaborating with sales and executive team to promote, book, and host public and private events/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Adhering to and enforce all applicable local, state and federal laws, rules, and regulations/span/lili dir="auto"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Performing other work-related duties as assigned/span/li/ulp style="text-align:start;"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"strong Physical Requirements and Work Environment/strong/span/pp style="text-align:start;"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions./spanbr/br/span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"While performing the duties of this position, the employee is standing the entire shift. The employee frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. The employee is frequently required to walk; sit; remain stationary; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets. The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands./span/pp style="text-align:start;"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"strong Note/strong/span/pp style="text-align:start;"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship./span/pp style="text-align:start;"span style="color: rgb(34,34,34);background-color: rgb(255,255,255);font-size: 14px;font-family: Open Sans;"Tableside Partners concepts are an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable./spanbr/ /p/div/div/div/div /div

A Boutique Talent Agency For The Food And Beverage Service Industry, Hotels, Resorts, Country Clubs, Restaurants and Corporate Hospitality Groups. Need Front Of House And Back Of House Staffing? Let Us Take It Off Your Plate.™ Job Description I'm looking for an experienced Exec Sous Chef who has the proven ability to be a strong team leader, understands the financial elements of the business & is a true team player. Ideal candaites must have grand openings experience & have an extensive high-volume restaurant background. Have what it takes? Let's find out. Qualifications · Must have a strong passion for culinary excellence & must take pride in working with quality ingredients. · Must have an in-depth knowledge of Italian cuisine, scartch cooking & fine-dining/gourmet cuisine. · Must be energetic, entrepreneurial, but have the ability to stick to corporate procedures. · Must have full service & high-volume restaurant experience. · Must be self-motivated & exhibit an aptitude for leading, coaching & driving excellence. · Responsible for coaching & motivating kitchen staff to develop their skills in delegation & goal setting of more complex tasks. · Must be extremely knowledgeable of overall & specific product costs. · Assume ultimate responsibility for kitchen maintenance, inventory & ordering of small wares, food & equipment. · Maintain systems & organization for specials & core menu recipe documentation, costing of individual menu items, vendor statements & accuracy of our accounts & invoice logs. Additional Information Benefits: • Competitive compensation • Benefits • Paid time off • Dining discount • Generous bonus potential • Discount on Apple products • Education programs. • Company socials & rewards • Bonus program • Phone coverage • Professional career development & growth opportunities

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

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

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

A reimagined Luminarias, with a modernized take on the beloved neighborhood restaurant following a multimillion-dollar interior and exterior remodel. The open-concept dining room features large swings in lieu of dining chairs and 25-foot floor-to-ceiling windows - seamlessly blending into an expansive deck for al fresco dining and sweeping views of the San Gabriel Valley. With an all-new Dinner & Brunch menus comprised of new American dishes with a Latin influence. Destined to be a lively social space for the community, Luminarias' vast bar will serve specialty and classic craft cocktails, along with premium spirits, local wines & beers. We are all about advancement and growth from within, collaboration, teamwork, and creating a positive work environment. We look forward to adding our next valued team member! Pay: $75000 - $85000 / year (plus bonus) Top-notch Benefits: Industry-leading compensation package Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. *NEW* Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, child care, student loans & more! Variety of Supplemental Benefit Plans for life's unknowns 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution) Employer paid life Insurance throughout the length of employment Monthly Reward Dollars to use at various company locations. Paid vacation starting at 2 weeks per year Paid/Floating holidays for 5 major holidays 24 hours paid Sick Time renewed yearly Education Assistance Program (EdAP) for hospitality related education growth Employee Assistance Program (EAP) to assist with work life balance Management Referral Program with up to a $4,000 payout for qualifying management positions Job Summary: The Exec Sous Chef will work in tandem with Executive Chef to hire, coach, counsel and conduct performance evaluations of culinary and kitchen staff. The Chef de Cuisine will assist with development of management and full-time employees as well. Leadership: Work with executive chef and sous chef to develop and conduct biannual training seminars for event chefs, cooks and kitchen helpers (and other off-premises staff as required); including but not limited to standard operating procedures, sanitation and food handling, menu standards, presentation, buffet/station set-up and BOH event set-up. Work with executive chef and executive sous chefs to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives. Develop, train and mentor culinary team. Act as a resource to them as well as other back-of-house (BOH) personnel. Work with executive chef in developing and training staff. Recommend or conduct disciplinary action, including termination, of culinary team when necessary, according to company standards. Attend and participate in culinary job/career fairs when appropriate. Financial / Labor Costs: Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department. Develop and maintain party portioning reports to ensure proper portioning of food takes place at future events. Work with direct reports to ensure reusable leftover food is being held properly at events and that a system is developed and maintained for food returned to the premises from events. Assist executive chef as needed with weekly kitchen labor schedules for commissary production and events staff, meeting staffing criteria/guidelines and labor budgets by utilizing forecasting tools. Review of forecasted vs. actual labor costs each week based on budgeted costs. Assist in developing labor cost controls based on these reports. Work with executive chef to forecast seasonal staffing levels, hiring and attainment/retention of staff. Culinary: Work with off-premise culinary team to continually monitor event execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level. Conduct hands-on teaching and training in kitchen and at events, working closely with chefs and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution. Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes Work with executive chef and production executive sous chef to develop production methodologies to increase efficiency, productivity, quality and/or consistency in commissary. Work with off-premises executive sous chef and production executive sous chef to train and monitor sanitation and food handling in commissary and at events. Develop, implement and maintain sanitation practices and protocol. Review menu each week with event chefs to discuss all details of events including menu, presentation, staff assignments and logistics, and work with chefs to develop party plans for each event. Work with pastry team to insure that desserts served are executed properly at events by culinary staff. Rotate working in production and going to all venues and off-premises events to monitor quality and consistency and ensure that company standards are being met. Accountable for creating weekly check-off schedule and monitoring the process, including recovery and weekend bake-off and auxiliary deliveries. Share responsibility with executive chef when necessary. Work with Vice President of Operations and executive Chefs on on-going and biannual menu development for our standard menus, internal menu tastings and photo shoots. Work with executive chef on biannual culinary educational training programs. Be involved in all client tastings, executing tastings or reviewing and monitoring tastings executed by other chefs. Track photos and tasting notes. Administrative: Edit menus for portioning, menu design and other details, making changes to menus as needed. Thoroughly understand kitchen administrative flow. Assist executive chef in maintenance and upkeep of system. Assist executive chef in detailed planning and administrative work with special projects. Fulfill all administrative responsibilities of executive chef as need Education/ Experience/ Skills: Strong familiarity with OSHA and all local Department of Health Regulations. Three years senior level or executive chef experience in high-quality, volume-oriented environment. AOS Culinary School graduate or related training, degree in Culinary Arts preferred 3+ years related lead Chef experience Always practice company culture. Always remember we are in a partnership with our guests, fellow associates and owners to provide quality service and profitability. Perform all reasonable requests from executive team. Attend and participate in all scheduled meetings and training sessions. Know and follow all company emergency and safety procedures. Must be able to communicate clearly and effectively in English. Passionate culinarian with effective palate and sense of presentation. Ability to handle multiple tasks and work well in environment with time constraints. Ability to troubleshoot effectively. Detail-oriented with good organizational skills, performing work accurately and efficiently. Demonstrated excellent communication skills, both oral and written. Physical Demands: Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

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!