Sous Chef Jobs in Marina, CA

The Chef de Cuisine is responsible for ensuring the highest quality preparation of fine cuisine in the restaurant and special parties. Company Background: For over a century, friends and family, celebrities and athletes, world travelers and locals alike, have flocked to Pebble Beach Resorts. This stunning slice of California's Monterey Peninsula is a wondrous place that we are proud to share. Pebble Beach Company, located in Pebble Beach, California, owns and operates the world-famous Pebble Beach Resorts, including The Lodge at Pebble Beach, The Inn at Spanish Bay and Casa Palmero at Pebble Beach. The company also operates five renowned golf courses: Pebble Beach Golf Links, Spyglass Hill Golf Course, The Links at Spanish Bay, Del Monte Golf Course and The Hay. Its other famed properties include scenic 17-Mile Drive, The Spa at Pebble Beach, Pebble Beach Golf Academy & Practice Facility and The Hay. It annually hosts premier events such as the Pebble Beach Concours d'Elegance, AT&T Pebble Beach Pro-Am, TaylorMade Pebble Beach Invitational, Pebble Beach Food & Wine and PURE Insurance Championship Impacting The First Tee. Essential Duties & Responsibilities: * Oversee the activities of kitchen staff with an awareness of quality and costs. * Assist with weekly schedule for cooks in accordance to business needs, avoiding over-staffing and over-time. * Schedule employee breaks in accordance with company policy. * Maintain and review prep lists for all stations. * Prepare daily food orders. * Approve daily specials before service. * Provide staff and Executive Chef with recipe cards of all food produced. * Provide purchasing department and cost control relevant daily food requisitions * Review Kronos reports. * Prepare and submit daily food requisitions. * Train all kitchen employees in their individual duties, required knowledge and skills. * Counsel, discipline and evaluate kitchen employees. * Check completeness of mise en place of each station before service. * Ensure the overall cleanliness and order of kitchen. * Control waste and spoilage through constant attention to detail. * Assist in periodic menu review and revisions-The Qual process. * Prepare and cook food. * Report any faulty equipment or unsafe conditions directly to the Engineering Department. * Communicate effectively with staff from both the front and back of the house. * Comply with all Pebble Beach Company safety and health policies and procedures. * Other duties assigned by the Executive Chef. Required Skills: * Graduate of accredited culinary program or apprenticeship under highly respected chef at a premier restaurant; resort or hotel property preferred * Unexpired Sanitation certification * Excellent cooking, supervisory and sanitation skills * Knowledge of all stations * Broad knowledge of varied cuisines and ability to integrate regional ingredient to menus * Ability to present cooking demonstrations * Knowledge of MS Office Suite. Why work for Pebble Beach Company: * Competitive Pay: Salary: $90,000 - $115,000/year plus bonus. * Enjoy world-class health and wellness benefits. For Full Time employees, comprehensive medical, dental, vision, and life insurance is available. In addition, our Health and Wellness Center provides employees with unlimited access to a physician and medical team to tend to you and your family's health needs free of cost. * Prepare for your future. You will be eligible to participate in our 401(K) retirement program. Pebble Beach Company will match $.75 for every $1 you contribute to your 401(k), up to 6% of eligible compensation. In addition, the company will contribute an amount to your 401K each quarter based on your hours worked, along with a discretionary contribution at the end of each fiscal year. * We encourage YOU to be our guest. You will receive discounts at all Pebble Beach restaurants, retail shops, and our Forbes Five Star Spa. In addition, Hotel discounts are also available during select seasons. * Play our world-famous golf courses! Enjoy our Employee Golf Privileges including Employee Tee Times, Tournaments, and Company Club. * Grow your career with Pebble Beach. We provide opportunities for ongoing learning and development, as well as promotions and transfers to advance your career. * Lunch is on us. Enjoy a complimentary meal during your shift in our Employee Dining Room. We are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

Job Details Monterey, CA Full Time None $80,000.00 - $90,000.00 Salary/year None Any ManagementDescription The Chef de Cuisine will be responsible for daily monitoring of food quality, organizing daily production, training/cross training staff on procedures and expected standards while assuring overall food safety and sanitation requirements. The Chef de Cuisine will be involved in scheduling, employee coaching/ counseling, product procurement and be held accountable for Culinary's budgeted financial commitments. Qualifications THE ESSENTIAL JOB FUNCTIONS OF THIS JOB INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING: Oversee the activities of kitchen staff with an awareness of quality and costs Assist the Executive Chef with a weekly schedule for cooks in accordance with business needs, avoiding over-staffing and overtime Schedule employee breaks in accordance with company policy Maintain and review the “prep” lists for all stations Prepare daily food orders Approve daily specials before service Train all kitchen employees in their individual duties, required knowledge and skills Evaluate, coach and counsel kitchen employees for optimum performance Check completeness of mise en place of each station before service Ensure the overall cleanliness and order of kitchen Control waste and spoilage through constant attention to detail and following food rotation that organizes stock on a first-in first-out basis (FIFO) which is essential for storing food to prepare for catastrophes, preventing foodborne illness and controlling food costs Assist in periodic menu review and revisions Prepare and cook food in accordance with recipe guidelines. Oversee and guide line staff on plate presentation for consistency in quality Place orders for product as assigned Report any faulty equipment or unsafe conditions directly to the Engineering Department and Executive Chef Communicate effectively with staff from both the “front” and “back of the house” Comply with all Portola Hotel & Spa safety and health policies and procedures Complete other projects as assigned by the Executive Chef, Executive Sous Chef, Director of Food & Beverage or General Manager. To include the following: banquets production, in-house events, and some off-site parties. ADDITIONAL RESPONSIBILITES: Must have open and flexible availability to work as needed due to the changes in business volumes. EDUCATIONAL / CERTIFICATION / LICENSE REQUIREMENTS: High School diploma or equivalent. A 2-year associate's degree or 4-year bachelor's degree in a relevant field of study enhances prospects for employment and advancement. Must possess unexpired Serve Safe credentials that certify in depth knowledge and application of proper food handling and sanitation. REQUIRED KNOWLEDGE, SKILLS, & ABILITIES: Leadership: Must possess ability to motivate and supervise the outlet teams, in addition to handling general complaints, last-minute schedule changes, kitchen challenges and inventory issues. Demonstrates loyalty and commitment to Portola Hotel & Spa's Purpose, Values, and Commitments. Must have strong interpersonal and diplomacy skills with the ability to maintain a calm and professional demeanor under pressure. Organization: Must be able to stay focused during busy times and delegate tasks to employees to keep business running smoothly. Office Administration: Must possess general office administration skills, including but not limited to Microsoft Office computer applications. Prefer experience with managing schedules and payroll. Safety and Security: Must display knowledge of the entire hotel safety procedures (Emergency Response Plan and Injury and Illness Prevention Program) to ensure the safety and security of our guests and employees. Legal: Must display 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. PREVIOUS EXPERIENCED REQUIRED: A minimum of five or more years of progressive hands-on F & B culinary supervisory and sanitation experience from high volume, full-service restaurant outlet; fine dining with knowledge of food and wine pairings preferred. Must be able to demonstrate in-depth knowledge of all cooking/ prepping stations and display a broad knowledge of varied cuisines with the ability to integrate regional ingredients into menus. Must be able to present cooking demonstrations. This is only a summary of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. The responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, might be part of the job, based on business necessity.

Job Details Experienced BRC - San Jose, CA Full Time High School $35.00 - $36.00 Hourly Negligible Any Nonprofit - Social ServicesDescription Sous Chef PROGRAM: Facilities LOCATION: Boccardo Reception Center (BRC)/Cold Weather Shelters (CWSP)-San Jose/Gilroy/Mountain View SUPERVISOR: Food and Kitchen Services Manager STATUS: Full Time, Non-Exempt (32-40 hrs./week) COMPENSATION: $34-$35/Hourly ABOUT HOMEFIRST Established in 1980, HomeFirst™ is a nonprofit organization passionately working to end homelessness. We serve the Bay Area community through low-barrier programming and systems leadership - meeting each person where they are by offering support and resources that address immediate and long-term housing needs. With nearly 45 years of experience, we view housing as a fundamental human right and understand that solving homelessness requires a collaborative effort. POSITION OVERVIEW The Boccardo Reception Center (BRC) is the largest homeless shelter and service facility in Santa Clara County with a capacity of up to 250 unhoused persons. The kitchen resides inside of the BRC with a Food Warehouse. This position will be responsible for food production that exceeds 1500 meals a day. The ideal candidate must undertake large meal production planning. The kitchen is a fully permitted operation and subject to bi-annual inspections. It also holds a LFSCO permit to allow cooking, packaging and delivery to off-site locations. REPORTING RELATIONSHIP: This role will report to the Food and Kitchen Services Manager. PRIMARY RESPONSIBILITIES: Preparing meals and food to meet the specifications set by the Food and Kitchen Services Manager. Oversee and execute food production, including preparation, seasoning, marinating, and cooking. Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements. Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation. Monitor inventory, order ingredients, and ensure daily production goals are met. Innovate by contributing to the development of new menu items. Ensuring proper food temperatures when cooking and proper storage afterward Keeping the workstation and kitchen equipment clean, organized and sanitized Lead quality control efforts, ensuring compliance with HACCP and hygiene regulations. Mentor and train team members to achieve culinary excellence. Maintain budgetary controls by minimizing waste and optimizing resources. Respond to customer feedback and implement improvements to exceed expectations. Taking charge of kitchen opening, closing and other side duties as directed by the Food and Kitchen Services Manager. Quality Maintains and monitors hygiene, health and safety standards and monitors that Hazard Analysis and Critical Control Point (HACCP) regulations are adhered to. Conducts quality checks of goods received. Monitors and ensures compliance with recipe specifications. Leadership Ensure that the area of responsibility is properly organized, staffed and directed Make the company's values and management principles live in the department(s) Implement and control the cost budget in responsibility; initiate and steer corrective actions in case of deviations Participate and support company sponsored initiatives such as Global Quality Standard (GQS), HACCP, Lean Manufacturing BENEFITS HomeFirst provides comprehensive benefits, including 100% employer-paid medical, dental, and vision coverage and additional wellness options like chiropractic care, mental health support, pet insurance, and an Employee Assistance Program. We offer a 401(k)-retirement plan with generous matching, life and disability insurance, flexible spending accounts, commuter benefits, and workers' compensation. Employees enjoy 12 holidays, sick leave, and PTO starting at 15 days annually, increasing with tenure, plus 4 hours of civic engagement leave annually to volunteer. ORGANIZATIONAL EQUITY STATEMENT At HomeFirst, diversity, equity, and inclusion guide our services, workplace, and decisions. Recognizing housing as a social justice issue, we prioritize equitable practices, honor lived experiences and uphold dignity for all. By fostering belonging, accountability, and continuous improvement, we embed DEI values in our processes, recruitment, and leadership, striving for excellence at every level. HomeFirst is proud to be an Equal Opportunity and Affirmative Action employer and considers qualified applicants for employment without regard to race, color, creed, religion, national origin, sex, sexual orientation, gender identity, age, disability, veteran status, or any other status protected by law. We also consider qualified applicants with criminal histories consistent with applicable federal, state, and local law. Additionally, HomeFirst participates in the E-Verify program, as required by law. HomeFirst is committed to providing reasonable accommodations for qualified individuals with disabilities and disabled veterans in our job application process. If you need assistance or accommodation due to a disability, please let your recruiter know. Qualifications QUALIFICATIONS (YOU HAVE): Education and Experience High School Diploma or GED 3-5 years in commercial cooking. Culinary school certification or apprenticeship preferred. Regulatory Knowledge: Strong understanding of HACCP and food safety standards. Leadership: Proven ability to guide and motivate a team. Organizational Skills: Adept at managing productivity, stock, and quality in a fast-paced environment. Experience working with the unhoused population preferred. Experience in customer service preferred. Must provide a clean drug test Must be able to provide a clear background and fingerprint results Skills, Abilities, and Knowledge Able to follow written and oral instructions and take direction.

Property Description Join the prestigious team at Hyatt Regency Monterey Hotel and Spa on Del Monte Golf Course, located in the picturesque Monterey Peninsula of California! As a renowned resort, we are seeking dedicated and passionate individuals to be part of our team. With its stunning coastal location, luxurious accommodations, and world-class amenities, Hyatt Regency Monterey offers a unique and serene work environment where you can showcase your hospitality skills. As an employee, you will have the opportunity to deliver exceptional service to our discerning guests and create unforgettable experiences. With a commitment to employee development and growth, Hyatt Regency Monterey offers ample opportunities for advancement and career progression. Join our team and be part of a culture that values excellence, teamwork, and guest satisfaction. Apply now to embark on a rewarding career at Hyatt Regency Monterey Hotel and Spa on Del Monte Golf Course and contribute to our legacy of delivering exceptional hospitality! Overview Accelerate your culinary career and join our team as a Hotel Sous Chef! We are seeking a passionate and creative individual who will collaborate with our talented culinary team to deliver exceptional dining experiences. The ideal candidate will possess strong leadership skills, excellent communication, and a keen attention to detail. As a Hotel Sous Chef, you will communicates daily with the Executive Chef for an update regarding planning, staffing, and internal procedures, complete daily food requisitions and daily specials, and assist in the hiring, training, and coaching of the team. You will also play an integral role in menu development, managing inventory, maintaining a clean and organized kitchen, and ensuring that all dishes are prepared to perfection. We offer competitive compensation and benefits packages, as well as opportunities for career growth and development. If you have a passion for food and a drive for excellence, apply now! Qualifications College degree or certification in culinary field/hospitality field preferred Minimum of 2 years of experience in a high-volume kitchen, preferably in a hotel or resort setting Knowledge of a variety of culinary techniques and cuisines Strong leadership skills with the ability to motivate and inspire a team Excellent communication skills, both verbal and written Ability to manage inventory, including ordering and receiving products Ability to work in a fast-paced environment and handle multiple tasks simultaneously Understanding of food safety and sanitation guidelines and regulations Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify. Salary Range USD $70,000.00 - USD $75,000.00 /Yr.

Executive Sous Chef Upscale Restaurant $80,000 - $100,000 Join this renowned local hospitality group as an Executive Sous Chef at their vibrant restaurant in the heart of San Jose. This role offers competitive salary, excellent benefits, and exciting opportunities for growth. Description: The Executive Sous Chef is responsible for assisting with all operations of the kitchen to achieve stated objectives in food quality, costs, employee retention, training and sanitation. Key Responsibilities Assist the Executive Chef in overseeing daily culinary operations, ensuring the consistent delivery of high-quality dishes Lead kitchen staff in preparing dishes on the open wood-fired grill, maintaining the restaurant's standard of excellence Ensure compliance with health and safety regulations, maintaining a clean, organized, and efficient kitchen environment Train, mentor, and manage kitchen staff, fostering a team-oriented and growth-focused work culture Execute line checks and enforce recipe accuracy to uphold consistency and precision in dish preparation Monitor inventory levels and oversee ordering processes to optimize food costs and minimize waste Exhibit strong leadership and communication skills to effectively coordinate with front-of-house and management teams Benefits: Medical, Dental, Vision Insurance 401K (with match) 2 weeks vacation Staff Meals and Dining Discounts Desired Skills & Experience Minimum 2+ years of experience as an Executive Sous Chef in high volume ($6M+) upscale full service restaurant Proven ability to lead and motivate a culinary team, fostering a collaborative and high-performing kitchen environment Strong organizational skills to manage multiple tasks, maintain efficiency, and ensure consistent operations A passion for professional growth and development, with a commitment to evolving alongside the restaurant's success Experience in managing high-pressure environments while maintaining a positive and solution-oriented attitude Able to work flexible hours, including days, nights, weekends, and holidays Local candidates only EOE EQUAL OPPORTUNITY EMPLOYER

Business Unit: The Quail Working alongside the amazing team at The Quail, we are seeking a Sous Chef to support our Food & Beverage Department. In this role you will: * Work for a highly prestigious hotel located in sunny Carmel Valley, California. * Learn and grow within a strong hospitality operation. * Be provided exceptional medical benefits and employee discounts on lodge, golf, and dining services. Key Accountabilities * Assist the Executive Chef with the day-to-day kitchen operations and be responsible for the overall quality of cuisine. * Estimate food consumption, requisitions, and purchase of food products. * Ensure staff maintain a high standard of cleanliness and sanitation in and around all culinary work areas * Stay current with culinary trends by attending industry trade shows or tasting events as required General Requirements * Minimum of 3 years of culinary experience preferred * Minimum of 3 years supervisory experience preferred * Available to work weekends, evenings, and holidays * Hotel and/or fine dining/catering experience preferred * All local food handlers permit must be current * Solid knowledge across a wide range of cuisines * Bilingual in English and Spanish preferred, but not required Salary: $75,000.00 - $80,000.00 per year DOE FOLLOW US Job Segment: Sous Chef, Chef, Culinary, Kitchen, Food Service, Hospitality

King's Fish House started as a unique Southern California quintessential American fish house, and quickly became a Southland fixture, from Calabasas, Orange County, Inland Empire, San Diego, San Jose to Arizona and Nevada! King's Fish House is one of our six concepts at King's Seafood Company, which has been a family owned restaurant business and Southern California based company since 1945. King's Fish House offers an upscale and polished environment. Our kitchens are open with state-of-the-art equipment. Our menus are printed daily and reflect the depth, breadth and availability of fresh products that are sure to delight our guests. Our craft cocktails, extensive wine list, and raw bar offerings are designed to impress and keep our guests returning. Combined with hospitality from the heart--it's a winning combination! Here's What We'll Bring To The Table for Executive Chef: Competitive Salary: $100,000 - $120,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k with a Match Education Reimbursement Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our Executive Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Chef, you will be partnered with the General Manager and serve as an integral member of our leadership team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house. Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts. Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful EC with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues. Essential Responsibilities: Complete opening and closing duties as assigned to set up the day for success. Creating prep lists for all kitchen crew. Support the preparation of all food items for meal period and next service. Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards. Develop all kitchen crew for cross training and promotion. Lead all roll out programs to the menu, seasonal items, and recipe changes. Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures Monthly End of Period inventory (all kitchen) Interface and communicate with RCP/GM on financial responsibilities and results Ensures that all food products meet company recipe specifications for preparation and quality. Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation. Interface and communicate with RCP/GM on recipe adherence Creates and is responsible for execution of corrective action plans for kitchen. Interviews and selects new kitchen crew Conducts annual performance reviews on kitchen crew and Kitchen Manager Interacts with Guests - table visits, complaints, special requests Leads and is responsible for MIT training (classroom) Leads all kitchen crew meeting Essential Skills/Experience: Minimum of 21 years of age. 4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $4M) High school graduate. Any formal culinary training. Ability to analyze financial reports. Ability to communicate verbal and written English with Guests, management and co-workers. Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items. Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation. Ability to lift up to 40 lbs., 10-20 is typical Ability to carry up to 120 feet Ability to reach up to 6 feet, 4 is typical Ability to work off counter heights of 36 - 42 inches Ability to move through 24 inch aisles and spaces as small as 12 inches

New Restaurant FOH + BOH Manager Openings | DM, GM, KM, AGM, AM Exciting Opportunities in Culinary and Hospitality Management Are you ready to take your career in Culinary and Hospitality Management to the next level? Our esteemed restaurant partners—ranging from locally-owned gems to nationally celebrated brands—are seeking exceptional talent for a variety of management and executive roles across the Metro Area. - Restaurant District Manager - Restaurant General Manager - Restaurant Kitchen Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Restaurant Sous Chef - Restaurant Shift Lead This is your chance to bring your expertise into dynamic environments where your skills and passion can truly shine. Whether it’s working in scratch kitchens or elevating guest experiences, our clients are renowned for setting the gold standard in quality, service, and innovation. What we offer: Competitive Compensation: Enjoy industry-leading salaries and performance-driven bonuses. Award-Winning Teams: Work alongside culinary and hospitality professionals who uphold the highest standards in food, service, and operational excellence. Career Growth: Be part of organizations that value growth, creative leadership, and dedication to excellence in every facet of their operations. Impactful Roles: Contribute to delivering world-class dining experiences and making a lasting impression on guests in high-performance setting. It’s no small feat to succeed in this fast-paced, high-volume industry, but with determination, skill, and a passion for hospitality, the rewards are extraordinary. Don’t Wait—Apply Today! These exclusive opportunities are limited, and slots are filling quickly. Submit your resume now to confidentially explore available roles before it’s too late. Take the first step toward an exciting future with some of the best names in the business. Are you ready to raise the bar in hospitality? Join the ranks of top-tier talent today! Gecko Hospitality was named to Forbes ® 2024, 2023, 2022, 2021, 2019, and 2018 list of America’s Best Recruiting Firms. - Let Go, And Let Gecko ™

Responsible for monitoring and ensuring that company systems and standard operating procedures are met for all areas that directly report to the Head Chef. Primary responsibilities are overseeing aspects of food production. The Sous Chef must work closely with the Head Chef in promoting the company's culture, mission, and values. Bring your creativity and desire to lead a culinary team. We want you to love what you do and do what you love! Salary: $68,000.00 - $72,000.00 (+ service charges) Requirements Create menu additions that both highlight the seasons and are new menu items Execute seasonal menus quarterly Create a culture that is nurturing the evolution of your team with positive growth, coaching, and guidance for both back and front of house employees Create and encourage open communication between all staff and managers Set up opening and closing duties, sidework, stations, systems to ensure success Identify and delegate responsibilities to leads and staff Ensure that high levels of customer service are being achieved Identify potential opportunities of growth for Cooks and give guidance and council to groom for future opportunities Maintain and update proper employee documentation Ensure that service staff food knowledge meet Head Chef standards and are consistently being met, including presentation Ensure proper food safety and cleanliness standards are met at all times Create schedules that ensure appropriate staffing levels in accordance with labor goals Maintain accurate weekly restaurant inventories in order to monitor and take appropriate action to control food costs Review financial data weekly and initiate necessary actions to increase sales and profits as well as control costs Manage daily order needs to ensure kitchen is appropriately stocked for business levels Work closely with Managers to develop exceptional communication between F.O.H. and Kitchen And much, much more... Position Requirements Ability to work early mornings and evenings, and holidays and weekends Ability to work in a fast paced environment while maintaining exceptional hospitality Flexibility and a positive mindset is needed Physical Requirements The ability to work in a standing position for long periods of time (up to 8 hours), walk, sit, reach, bend, stoop, climb, frequently lift up to 35 pounds, and occasionally lift/move 50 pounds is required. This position also requires continual use of manual dexterity and gross motor skills with frequent use of bi-manual dexterity and fine motor skills, and the ability to clearly speak, hear, see, and adjust focus. Each of the items listed is considered to be an essential function of the role. However, this list should not be construed as an exhaustive list of all the responsibilities of the position. The Folktale Group LLC is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. The Folktale Group LLC does not discriminate on the basis of disability, veteran status, or any other basis protected under federal, state, or local laws. Salary Description 68,000-72,000

Returning UsersLog Back In In the places where people care about food, we create culinary experiences worth discovering and sharing. We bring the food people love to the places they work, making corporate dining simply delicious. Sodexo with Good Eating Company is seeking a dynamic individual for the role of Executive Chef. As the Chef you'll be at the forefront of culinary excellence, curating upscale hospitality experiences that delight our discerning clientele. This is a hands-on, innovative role that will focus on fresh ingredients to growing the culinary program with our client. We are obsessed with local products, scratch cooking, great food and being best in class. We seek a strong culinary leader with a proven commitment to innovation, teamwork, and collaboration to help us achieve our vision. What You'll Do * Ensure all food always looks and tastes great and is visually appetizing when served * Are strong all-round culinary ability and strong craft skills in all areas of professional cookery, including main courses; salads; sauce work; and pastry and baking * Have a strong knowledge of food and able to cook using multiple styles of cuisine * Recognizing and reacting to contemporary trends * Use of correct food terminology and cooking methods * Constantly looking for new recipes and new ideas and initiatives that will improve both the quality of food and service as a whole * Play a key role and enthusiastically mentor's culinary personnel What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * A positive "can do" attitude - commitment to our customers, clients and colleagues * Absolute pride in the quality of our food, service and presentation * A keen but respectful sense of humor, having fun at work Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Watermark Retirement Communities is one of the Top 25 Best Workplaces in Senior Housing for Independent Living, Assisted Living, Memory Care, Skilled Nursing and Home Healthcare. For over 30 years, we've been a company that celebrates people, their stories, and their meaningful interactions-because every interaction matters! Watermark is focused on keeping our communities healthy and our residents thriving through leading edge technology and well-being programs that benefit our entire Watermark family. Learn more. Stay Safe. Be Well. We are proud of the talented and nurturing associates that have chosen to work for Watermark, and we honor each of them. Candidates that complete the application process will be prioritized for review and consideration Watermark Retirement Communities was ranked among Fortune Magazine's top places to work in The United States for Aging Services! Now that is something exciting to be a part of!!!! Watermark Retirement Communities has been a leader in the senior housing industry for over 30 years, and our commitment to our associates and a strong, positive culture is a significant driver of this success. When you walk through the front door of one of our communities, you will feel something special; an atmosphere of personal, authentic human connection. We call it making Ripples. We invite you to be a part of a team where you are encouraged each day to slow down, see the value in every person, create Ripples, and share stories that celebrate life and the human connection. We are proud of the talented and nurturing associates that have chosen to work for Watermark, and we value each and every one. Join us in creating culture one story at a time. Bring your passion and strong work ethic to us! What you will need for this position: Two year A.O.S. Degree from an accredited culinary arts program or equivalent work experience considered Four years of progressive culinary/kitchen experience Four years of management or supervisory experience Fine dining experience Catering experience Proficiency with computers including Microsoft Office suite, email, and e-commerce based tools ServSafe certified What you can expect from us: Great benefits Excellent national and regional support Great opportunity to grow with a growing senior housing company An extraordinary company culture Watermark Retirement Communities, Inc, is an equal opportunity employer, Minority/Female/Disability/Veteran/LGBTQ/Sexual Orientation/Gender Identity or Expression-proudly embracing diversity in all of its manifestations Watermark Retirement Communities, Inc. is not accepting unsolicited assistance from search firms for this employment opportunity. Please, no phone calls or emails. All resumes submitted by search firms to any associate at Watermark or its affiliates via-email, the Internet or in any form and/or method without a valid written search agreement in place for this position will be deemed the sole property of Watermark Retirement Communities, Inc. No fee will be paid in the event the candidate is hired by Watermark as a result of the referral or through other means.

Come join the ONELIFE Senior Living team! We are looking for compassionate and dedicated team members with a common purpose of making a difference in the lives of seniors. Sonnet Hill Senior Living, located in San Jose, CA is seeking a passionate, professional, and customer-oriented Executive Chef to provide an extraordinary dining experience for the residents in our community. We offer competitive wages with opportunities to grow! Training available for qualified candidates. Executive Chef "Culinary Director" Responsibilities of the Culinary Director Exhibits leadership qualities and communicates professionally with employees, residents, family members, responsible parties, and other healthcare professionals. Directs and oversees all aspects of the dining services program. Follows menu program or an approved substitute menu to ensure that nutritional needs and preferences of the residents are met. Continuously monitor and appropriately address resident concerns and preferences. Manages, trains, and directs staff within department. Participates in new employee orientation and monthly in-services. Plan and coordinate special events for marketing and activities. Responsible for scheduling dining staff, supply purchasing, budgetary forecasting, and compliance. Establish quality assurance and sanitation standards. Ensure residents are provided privacy, respect, and dignity. Follows standard precautions and infection control procedures. Completes state required training upon hire and annually. Required Experience Possess, at a minimum, a high school diploma or equivalent. A minimum of two (3) years' prior supervisory in Dining Services preferred. Basic computer skills. Experience in high-volume retail, entertainment, hospitality, or restaurant venue required Extensive experience in banquet style events Must be able to speak, read, and write in the English language. Current ServSafecertification is required ServSafe instructor certification or ability to be certified is preferred State Criminal Background Check and LIC 508 Criminal Record Statement LIC 503 Health Screening Report. Job Type Full Time Benefits A benefit package is offered to full-time employees. Supplemental insurance plans are available including pet insurance. Flexible Spending Account (FSA) Employee Assistance Program Health Advocate Program Employee Discount Program Sonnet Hill Senior Living is an equal opportunity employer. All candidates must be able to pass a criminal background check and a comprehensive reference check.

Job Title: Alisal Program Chef Job Status: Full-time Exempt Supervisor: Brigaid Regional Chef Compensation: $90,000 plus full benefits We're hiring a Program Chef to lead our work with Alisal Union School District (AUSD)! Since 2016, we've been redefining what it means to be a successful chef by partnering with institutional foodservice programs across the US. Our team brings the systems and solutions to help kitchens consistently and confidently prepare high-quality meals. Demand for our services is growing faster than ever. In the past 3 years alone, we've expanded from a team of 5 chefs to a coast-to-coast network of over 60 and counting. About Our Partnership With AUSD: Located in Salinas, CA, AUSD serves 7,700 students and spans 12 K-6 schools. The area is known for having a rich agricultural industry, with many families in the district closely integrated with the surrounding farms. The foodservice program serves breakfast, lunch, and supper daily and operates out of 12 sites. The team is eager to: Cook more from scratch Elevate the quality and consistency of menu offerings Increase student satisfaction As the Program Chef, you'll work in AUSD on a full-time and year-round basis, collaborating closely with district leadership to plan and implement solutions in service of the above goals. Although the district will have ultimate authority over the program's strategic direction, you'll be a key player in driving change. What the Position Entails: Your work will depend on the needs of the program. You may be asked to fulfill any of the following responsibilities. Training Conduct regular staff training across sites on basic culinary, safety, and operational best practices in accordance with our standards. Lead the production and/or implementation of new systems/protocols (such as kitchen organization, serving line setup, food storage, and HACCP programs). Roll out kitchen signs and tools across sites from our catalog of training materials. Facilitate the creation of new materials. Regularly visit sites to assess progress. Recipes/Menus Develop recipes and menus in compliance with the National School Lunch Program. Develop and implement a plan to roll out new menu items with an eye towards consistency and quality across all sites. Plan and execute student tastings for new menu items. Gather staff and student feedback and incorporate it into menu planning as appropriate. Procurement Assist with sourcing products or ingredients and finding vendors. Recommend and help source smallwares. Advise on equipment needs. Other Participate in interviews for prospective foodservice staff and offer hiring recommendations. Participate in occasional district- or community-wide events, such as career fairs, back-to-school nights, and community meals. Document your progress in a daily journal and discuss with your Brigaid regional chef during regular Zoom calls. Participate in meetings with your district's foodservice director and/or other stakeholders. Adhere to all of our protocols and standards as well as those of the district as outlined in our respective employee handbooks. Adhere to all United States Department of Agriculture and Department of Health guidelines and regulations. Assist with any other job-related tasks, including, but not limited to, receiving and storing food and supplies, setting up and breaking down kitchens, scaling recipes, preparing, packing and serving food, cleaning kitchens, and doing dishes. How You'll Be Successful: Model the highest standards for food quality and safety, organization, and professionalism. Demonstrate a genuine passion for institutional foodservice. Remain open to different visions of “good food.” Display a strong understanding of (or an ability to learn) National School Lunch Program guidelines. Exhibit excellent leadership and teaching abilities. Work effectively and patiently with teammates and colleagues of different professional backgrounds. Be eager to collaborate. Understand how to develop, organize, and drive projects forward while working with multiple stakeholders. Exhibit expert knowledge of foundational cooking techniques as well as an ability to train people of various experience levels on them. Demonstrate basic computer literacy, including Microsoft and Google programs and Zoom. Be flexible in accommodating changes in schedule. Understand how to prioritize tasks and manage your time effectively. Professional Requirements: At least 5 years of professional cooking experience in a non-institutional setting, including at least 2 years in a kitchen supervisory role (High-volume cooking experience is a plus.) ServSafe Manager certified or the ability to take a Brigaid-sponsored 8-hour ServSafe Manager course and pass the exam during your initial training period Physical Requirements: Ability to travel across sites in an efficient manner (with the possibility of carrying kitchen/culinary equipment during this travel) Ability to lift and carry objects up to 50 pounds Ability to walk around and stand for long periods of time Proof of a negative skin prick TB test Why Us: Our goal is for every team member to feel empowered and excited by their work. We cheer each other on, celebrate big and small wins, and foster professional growth through a comprehensive leadership training series. We're proud to offer: 100% company-paid health insurance for you and your family - a gold level plan through Anthem Blue Cross Blue Shield 100% company-paid dental insurance for you and your family through Guardian 100% company-paid vision insurance for you and your family through Guardian 100% company-paid short- and long-term care insurance through Guardian 10 days of paid vacation to start 15 paid holidays 6 days of paid sick leave A 401k with a 4% company match and immediate vesting How to Apply: Please submit a resume. We'll contact qualified candidates to participate in a first-round, 30-minute Zoom interview. After that, selected candidates will be invited to a 3-hour in-person practical interview in Salinas, CA. To be considered, you must be able to attend this in-person interview. A travel stipend of $250 will be offered to each candidate living more than 120 miles away from Salinas. Should you live further than 120 miles from Salinas and get offered the position, we will support your relocation to an area commutable to Salinas by providing you with a one-time, lump sum $5,000 moving stipend (subject to tax). Please note: We read every application! However, due to the high volume of applicants, our team is only able to contact qualified candidates. Although we appreciate your excitement, we kindly ask that you refrain from emailing or calling us about your application status. Thank you! We're an equal opportunity employer and do not discriminate on the basis of race, color, gender, socio-economic status, marital status, national or ethnic origin, age, religion or creed, disability, political or sexual orientation, or any other protected characteristic under state or federal law. Reasonable accommodations may be made to enable individuals with disabilities as defined by the ADA to perform the essential functions of the job.

div name="main"div class="cl HeadSecondary"h2Job Details/h2/divdiv aria-label="Job Details" class="row" name="local_row"div class="col-md-6 local-tax-col local-ee" id="job DetailsLeftColumn" name="local_left"div class="row form RowStandard" id="Job Location-row" div class="form Line"div aria-label="Job Location" name="Job Location"span aria-label="Job Location" class="" name="level"Hotel Valencia Santana Row - San Jose, CA/span/div/div/divdiv class="row form RowStandard" id="Position Type-row" div class="form Line"div aria-label="Position Type" name="Position Type"span aria-label="Position Type" class="" name="level"Full Time/span/div/div/div/divdiv class="col-md-6 local-tax-col local-client" name="local_right"div class="row form RowStandard" id="Salary Range-row" div class="form Line"div aria-label="Salary Range" name="Salary Range"span aria-label="Salary Range" class="" name="level"$80,000.00 - $85,000.00 Salary/span/div/div/div/div/divdiv class="cl HeadSecondary"h2Description/h2/divdiv aria-label="Description" class="row" name="description" style="word-wrap: break-word;"div class="row form RowStandard" id="job Desc-row" div class="form Line"span class="fb Text ignore-global-css" name="job Desc"pspan style="font-size:11pt"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"Up to $900 RETENTION PROGRAM PAY, and MORE, APPLY to FIND OUT!/span/span/span/span/p pspan style="font-size:11pt"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"Are you a Customer Service Super Star…. WE NEED BIG STARS LIKE YOU!!!/span/span/span/span/p pspan style="font-size:11pt"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"Come be a part of an AWARD-WINNING TEAM./span/span/span/span/p pspan style="font-size:11pt"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"Hotel Valencia Santana Row is located in San Jose, CA and is a pillar of the community. Our hotel is unique to the city and we are looking for outstanding talent to provide exceptional customer service to our guests. We are part of Valencia Hotel Group, a collection of hotels are created for today's passionate traveler, each of our hotels are intentionally built to showcase modern design and classic character. We are looking for team members who are ready to be empowered to go above and beyond./span/span/span/span/p p /p pspan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Duties and Responsibilities/span/span/span/span/span/span/p pspan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"A banquet chef is responsible for planning, organizing, and directing the work of employees in the Banquet kitchen. They develop the banquet menu and then oversee the food preparation for all banquet and catering events and ensure the food produced is of the highest quality. Their typical duties and responsibilities include:/span/span/span/span/span/span/p ul lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Developing new menus and meals, based on customer demand or the season/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Testing and tasting all new menus/meals./span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Briefing banquet kitchen staff about the upcoming functions/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Establishing the priorities each day and assigning tasks to banquet kitchen staff /span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Taking a physical inventory of specific food items for the daily inventory/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Ordering new supplies were necessary./span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Providing support and training other kitchen staff (e.g., in-line cooking, food preparation, and dish plating)/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Taking direction from the executive chef/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Ensuring the kitchen is kept clean, tidy, and sanitary./span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Supervising all junior kitchen staff/span/span/span/span/span/span/li /ul pspan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Skills and relevant work experience/span/span/span/span/span/span/p pspan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"As well as a genuine passion for food, banquet chefs will need skills such as:/span/span/span/span/span/span/p ul lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Verbal communication skills, as banquet chefs will need to communicate with the executive chef and other kitchen staff./span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Creativity, as part of producing excellent meals is to think outside the box and add a touch of uniqueness./span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Leadership skills, as banquet chefs will need to lead a team of staff and must be able to do this confidently./span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Attention to detail, as banquet chefs must plan the best menus, with the most delicious flavoring./span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Physical fitness, as banquet chefs will have to be on their feet all-day/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Organization skills, as kitchens are busy and stressful and banquet chefs need to keep their work environment tidy and clean./span/span/span/span/span/span/li /ul pspan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"BENEFITS:/span/span/span/span/span/span/p ul lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Medical, Dental, Life insurance/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Paid Time Off/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Paid Community Service Days/span/span/span/span/span/span/li lispan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:12pt"span style="font-family:Arial,sans-serif"span style="color:#000000"a href="************************************************************************* style="color:#000000"Click here to learn more/span/a/span/span/span/span/span/span/li /ul pspan style="background-color:#ffffff"span style="color:#000000; font-family:Arial,sans-serif"span style="font-size:12pt"If you have a passion for making people smile, /spanspan style="font-size:16px"teamwork/spanspan style="font-size:12pt", and excellence, we invite you to join our team!/span/spanbr/ span style="color:#000000; font-family:Arial,sans-serif"span style="font-size:12pt"This can be the exciting next step in your hospitality career. Apply today!/span/spanbr/ br/ span style="font-family:Calibri,sans-serif; font-size:10pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Valencia Hotel Group (and all its affiliates) is an Equal Opportunity Employer. /span/span/span/span/p pspan style="font-size:11pt"span style="background-color:#ffffff"span style="font-family:Calibri,sans-serif"span style="font-size:10pt"span style="font-family:Arial,sans-serif"span style="color:#000000"Valencia Hotel Group provides equal employment opportunities to all persons. The company does not discriminate because of race, color, religion, sex, national origin, disability or ancestry in recruiting, hiring, placement, promotion or any other condition of employment and actively seeks a diverse and representative work force./span/span/span/span/span/span/p /span/div/div/divdiv aria-label="" class="row" name="qualifications" style="word-wrap: break-word;"div class="row form RowStandard" id="job Qualifications-row" div class="form Line"span class="fb Text ignore-global-css" name="job Qualifications"/span/div/div/div/div

Job Details Corporate Headquarters - Santa Clara, CA Full Time 4 Year Degree $29.00 - $33.00 Hourly Negligible Day Nonprofit - Social ServicesDescription About Us: LifeMoves is one of the largest and most effective providers of shelter and supportive services across Silicon Valley and the San Francisco Peninsula. As a results-driven organization, since 1987, our mission has been to provide interim housing and supportive services that create opportunities for homeless families and individuals to rapidly return to stable housing and long-term self-sufficiency. Our successful therapeutic service model combines clean, modern housing with intensive supportive services that promote dignity and motivate our clients to achieve autonomy. LifeMoves operates over 15 major sites from San Jose to Daly City. Position Overview: As the Chef at LifeMoves, you will oversee daily kitchen operations, leading a dynamic team to prepare over 1,200 meals daily. You will develop creative, nutritious menus, ensure high standards of food quality and sanitation, and foster a welcoming environment that supports the dietary and wellness needs of our clients. Key Responsibilities: Menu Development & Food Quality: Design diverse menus, create recipes, and ensure freshness and quality across all meals. Team Leadership: Train and supervise kitchen staff, maintain schedules, and foster a collaborative, safe work environment. Operational Excellence: Manage inventory, order supplies, and oversee relationships with vendors to minimize waste and control costs. Sanitation & Safety: Uphold sanitation standards, oversee kitchen equipment maintenance, and implement composting practices. Client & Community Engagement: Partner with volunteers and organizations like SHFB to enhance food services, while creating a welcoming environment for clients. Qualifications JOB QUALIFICATIONS The ideal candidate will possess the following: High School Diploma or GED 2-4 years of experience in high-volume food service or institutional kitchens. ServSafe Food Manager Certification or equivalent. Proven leadership experience in team and kitchen management. Proficiency with computer systems and inventory software. Ability to lift 30 lbs safely and perform physical duties as required. Culture: LifeMoves staff are dedicated to serving our community. Diverse in background, outlook and life experience, our team addresses important social issues with passion and creativity. A culture of collaboration and innovation provides a thriving and successful environment for all. We foster personal growth through ongoing investment in the professional development of our staff. Together, we are committed to breaking the cycle of homelessness and helping our clients achieve long-term self-sufficiency. We have a comprehensive benefits package, which includes Medical, Dental, Vision, Flex Spending Account, Dependent Care Reimbursement Account, Long-Term Disability, Life Insurance, 401K, etc. To learn more about our non-profit organization, check out our website at ***************** LifeMoves is an Equal Opportunity Employer (EOE)

Hana Group is a multinational company leading sales in pan-Asian cuisine sold in grocery retailers and commerce marketplaces. The company has tailored brands providing custom collaborations to our partners and to our consumers. Through our distribution company, we are able to deliver on our mission of sustainable sourcing with ingredients that make our food healthy, delicious, and affordable. We aim to CARE about the quality of our service, to ACT to deliver new concepts for finding pan-Asian cuisine, to DARE to deliver sushi and more in new ways to our consumers, and to TRUST in our ability to follow through on customer expectations. We participate in E-Verify and we are an Equal Opportunity Employer. Job Description Summary: The Sushi Chef I position is the entry point into our organization. Used as a developmental role, you will learn to master knife skills, fundamentals of rolling sushi and food safety. The Sushi Chef's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing and filleting various kinds of fish and maintaining a clean and safe work environment. To be successful as a sushi chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during busy periods. Key Competencies: People Skills, Core Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Cutting, slicing and filleting different types of fish and vegetables Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications Requirements: Minimum 6 months in the food service industry; sushi rolling experience preferred Ability to read, write and communicate in English Communicate with the customer/member to engage and understand their needs Valid food handler's license, with sound knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgement Encompass the company mission and core values Additional Information Hana Group North America is an Equal Opportunity Employer

Returning UsersLog Back In As the Executive Chef with The Good Eating Company, you'll be at the forefront of culinary excellence, curating upscale hospitality experiences that delight our discerning clientele. We are seeking a dynamic and energetic Chef who is focused on elevating the guest experience. The Executive Chef will operate the Café at Santana Row an upscale residential and commercial district of West San Jose, California. The Executive Chef will oversee the entire team, from kitchen staff to front-of-house, fostering an environment of excellence and customer advocacy, this position is a hands-on culinary role responsible for menu planning and execution. What You'll Do * be innovative every day * have an eye for high end restaurant, artisan quality food * bring a strong focus in customer service with great communication skills * manage the cafe / restaurant What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * experience managing a management team both front-of-house and back-of-house * financial acumen, experience with managing budgets * experience training and directing a talented and diverse staff * innovation and ability to manage cost * customer driven and strong track record in organizational development * superior client relations skills and executive presence Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

New Restaurant FOH + BOH Manager Openings | DM, GM, KM, AGM, AM Exciting Opportunities in Culinary and Hospitality Management Are you ready to take your career in Culinary and Hospitality Management to the next level? Our esteemed restaurant partners—ranging from locally-owned gems to nationally celebrated brands—are seeking exceptional talent for a variety of management and executive roles across the Metro Area. - Restaurant District Manager - Restaurant General Manager - Restaurant Kitchen Manager - Restaurant Manager and Assistant Restaurant Manager - Restaurant Executive Chef - Restaurant Sous Chef - Restaurant Shift Lead This is your chance to bring your expertise into dynamic environments where your skills and passion can truly shine. Whether it’s working in scratch kitchens or elevating guest experiences, our clients are renowned for setting the gold standard in quality, service, and innovation. What we offer: Competitive Compensation: Enjoy industry-leading salaries and performance-driven bonuses. Award-Winning Teams: Work alongside culinary and hospitality professionals who uphold the highest standards in food, service, and operational excellence. Career Growth: Be part of organizations that value growth, creative leadership, and dedication to excellence in every facet of their operations. Impactful Roles: Contribute to delivering world-class dining experiences and making a lasting impression on guests in high-performance setting. It’s no small feat to succeed in this fast-paced, high-volume industry, but with determination, skill, and a passion for hospitality, the rewards are extraordinary. Don’t Wait—Apply Today! These exclusive opportunities are limited, and slots are filling quickly. Submit your resume now to confidentially explore available roles before it’s too late. Take the first step toward an exciting future with some of the best names in the business. Are you ready to raise the bar in hospitality? Join the ranks of top-tier talent today! Gecko Hospitality was named to Forbes ® 2024, 2023, 2022, 2021, 2019, and 2018 list of America’s Best Recruiting Firms. - Let Go, And Let Gecko ™

Job Details Hotel Valencia Santana Row - San Jose, CA Full Time $80,000.00 - $85,000.00 SalaryDescription Up to $900 RETENTION PROGRAM PAY, and MORE, APPLY to FIND OUT! Are you a Customer Service Super Star…. WE NEED BIG STARS LIKE YOU!!! Come be a part of an AWARD-WINNING TEAM. Hotel Valencia Santana Row is located in San Jose, CA and is a pillar of the community. Our hotel is unique to the city and we are looking for outstanding talent to provide exceptional customer service to our guests. We are part of Valencia Hotel Group, a collection of hotels are created for today's passionate traveler, each of our hotels are intentionally built to showcase modern design and classic character. We are looking for team members who are ready to be empowered to go above and beyond. Duties and Responsibilities A banquet chef is responsible for planning, organizing, and directing the work of employees in the Banquet kitchen. They develop the banquet menu and then oversee the food preparation for all banquet and catering events and ensure the food produced is of the highest quality. Their typical duties and responsibilities include: Developing new menus and meals, based on customer demand or the season Testing and tasting all new menus/meals. Briefing banquet kitchen staff about the upcoming functions Establishing the priorities each day and assigning tasks to banquet kitchen staff Taking a physical inventory of specific food items for the daily inventory Ordering new supplies were necessary. Providing support and training other kitchen staff (e.g., in-line cooking, food preparation, and dish plating) Taking direction from the executive chef Ensuring the kitchen is kept clean, tidy, and sanitary. Supervising all junior kitchen staff Skills and relevant work experience As well as a genuine passion for food, banquet chefs will need skills such as: Verbal communication skills, as banquet chefs will need to communicate with the executive chef and other kitchen staff. Creativity, as part of producing excellent meals is to think outside the box and add a touch of uniqueness. Leadership skills, as banquet chefs will need to lead a team of staff and must be able to do this confidently. Attention to detail, as banquet chefs must plan the best menus, with the most delicious flavoring. Physical fitness, as banquet chefs will have to be on their feet all-day Organization skills, as kitchens are busy and stressful and banquet chefs need to keep their work environment tidy and clean. BENEFITS: Medical, Dental, Life insurance Paid Time Off Paid Community Service Days Click here to learn more If you have a passion for making people smile, teamwork, and excellence, we invite you to join our team! This can be the exciting next step in your hospitality career. Apply today! Valencia Hotel Group (and all its affiliates) is an Equal Opportunity Employer. Valencia Hotel Group provides equal employment opportunities to all persons. The company does not discriminate because of race, color, religion, sex, national origin, disability or ancestry in recruiting, hiring, placement, promotion or any other condition of employment and actively seeks a diverse and representative work force.