164 jobs found

ERNA'S ELDERBERRY HOUSE RESTAURANT, located in Oakhurst, California at the gateway to beautiful Yosemite Nat'l Park is currently seeking talented, passionate, creative, committed Chef de Cuisine for their highly regarded AAA 5 Diamond, -Forbes 4 Star, -Relais Chateaux restaurant. Candidate must be well versed in fine dining with an understanding of the current food scene, till now held a Sous Chef position for at least 3 years, is ready to take the next step. This is an excellent opportunity for a chef who seeks to develop and display his/her skills and enjoy personal professional growth. Our Chef de Cuisine is a full-time position with competitive wages, company sponsored health insurance, sick pay, dining privileges, culinary event participation and the opportunity for advancement. Primary Responsibilities: The following reflects management's definition of essential functions for this job but does not restrict the tasks that may be required. The successful applicant must be professional, innovative and possess well-rounded culinary skills with creativity and passion for culinary arts - holding expert knowledge of food specifications. - develop our daily changing prix fixe menu - must be highly motivated with strong organizational skills, and authoritative leadership capabilities - take direct responsibility for all kitchen functions, including food purchasing, weekly farmers market trips - attention to details in all regards of food - quality, preparation and presentation, a strong command of fine cuisine - must have thorough business management skills - is responsible for sanitation and cleanliness, coaching kitchen employees in methods of cooking and preparations. - Manage and control food cost, schedule kitchen labor as required by anticipated business, and control labor cost. - must have strong command of fine cuisine and hold thorough business management skills - maintain our high standards of excellence - be able to reach, bend, stoop and frequently lift up to 50 pounds. Kindly apply via email with a cover letter and resume. We look forward to hearing from you Our Story, Your Fairy Tale Hotel Château du Sureau began with a dream. The vision and worldly experience of Erna Kubin-Clanin became a beacon of tranquility and luxury in 1984. A native of Vienna, Austria, Erna has translated Old World Europe's high standard of service and fine dining to a world of beauty and calm that is Château du Sureau - the "Castle by the Elderberries". Erna's half-century of experience hosting and delighting guests has created an epic fairy tale destination waiting for you to enjoy.

Bacari Restaurants, owners of Bacari W. Adams, Nature's Brew, Bacari PDR, Bacari GDL, and Bacari W. 3rd, is currently seeking experienced and qualified candidates to fill a full-time Chef de Cuisine position at one of our Glendale location, located at the Americana. Our chef-driven, creative cicchetti-style menu is influenced by Mediterranean cuisines, and our service is fast-paced and fun. A qualified candidate has youthful energy and at least two years minimum of kitchen and cooking experience. Being fluent in both English and Spanish is a big plus as well. You should have an impeccable attention to detail, a passion for food and hospitality, a strong grasp on inventory and cost control, and a knack for leading your fellow kitchen team members. Bacari is also growing quickly, so you must be willing and able to move and lead kitchens at new locations as we open them around the greater Los Angeles area in the near future. There is always opportunity to grow within the company. Annual salary is dependent on experience, in addition to a lucrative bonus structure and an opportunity to earn benefits within the first year. We are looking for long term, career driven candidates that are looking to grow with us as the company expands.The current Bacari team is a close-knit friendly staff, and we are looking for a talented chef to join the family! Please send along a resume and an introduction to yourself, and we'll be in touch soon to set up a time for an interview!

Overview: Aramark (NYSE: ARMK) proudly serves Fortune 500 companies, world champion sports teams, state-of-the-art healthcare providers, the world's leading educational institutions, iconic destinations and cultural attractions, and numerous municipalities in 19 countries around the world. Our 270,000 team members deliver experiences that enrich and nourish millions of lives every day through innovative services in food, facilities management and uniforms. We operate our business with social responsibility, focusing on initiatives that support our diverse workforce, advance consumer health and wellness, protect our environment, and strengthen our communities. Aramark is recognized as one of the World's Most Admired Companies by FORTUNE, as well as an employer of choice by the Human Rights Campaign and DiversityInc. Description: ESSENTIAL FUNCTIONS: As the Chef de Cuisine, you will be the lead culinary person who is responsible for overseeing all of the culinary operations for this site. Train and manage kitchen personnel and supervise/coordinate all related culinary activities; Estimate food consumption and requisition or purchase food; Select and develop recipes as well as standardize production recipes to ensure consistent quality; Establish presentation technique and quality standards, and plan and price menus; Ensure proper equipment operation/maintenance and ensures proper safety and sanitation in kitchen; Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques. Qualifications: Ideal candidates will possess two to three years of post high school education, preferably a culinary degree, and two to three years in a related position with this company or other organization(s). Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or problems. Requires oral, reading and written communication skills.

Summary SMG, the leader in privately managed public assembly facilities, has an excellent and immediate opening for a Chef de Cuisine for SMG/Savor at the Moscone Center. Responsible for leading our culinary staff and motivating our union and non-union employees to provide excellent customer service. Other responsibilities include ensuring efficient kitchen operations, as well as maintaining high production, productivity, quality, and customer-service standards. We'll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our events run smoothly and customers have pleasant experiences. Essential Duties and Responsibilities Include the following. Other duties may be assigned. • Attend operations meetings and banquet event order meetings, communicate the challenges from past events, nuances of upcoming events and other important issues. • Participate in weekly and monthly kitchen meetings, with meeting minutes and follow-up action plans. • Participate in biannual meetings with culinary team to review new menus, new presentation and new production methodologies. • Monitor kitchen menus for portioning, menu design and other details, making changes to menus as needed. • Participate with Chefs and Purchasing Department in maintenance and upkeep of ordering/recipe/production system. • Assist Chefs in detailed planning and administrative work with special projects. • Fulfill all administrative responsibilities of as needed. • Plans and participates in the planning of menus for all F&B Food locations and functions. • Communicates necessary purchases of food, equipment and kitchen supplies. • Reviews menus, analyze recipes, determines food and labor costs and assist with assigning prices to menu items. • Directs food apportionment policy to control costs. • Supervise, train and direct employees in all aspects and departments of the kitchen. • Coordinate kitchen employee's assignments to ensure economical and timely food production. • Observe method of food preparation and cooking, size of portions, and garnishing of foods to ensure food is prepared in prescribed manner. • Devise special dishes and develop recipes. • Assist Operations department by going to F&B locations and instructing employee's on proper temperature standards, displaying, presenting and proper portions. • Familiarize newly hired Chefs and Cooks with practices of kitchen and oversee training of Cook Apprentices. Enforcing SMG Rules and regulations. • Establish and enforce nutrition and sanitation standards in all F&B locations. Supervisory Responsibilities Manage 20-40 union employees in the Kitchen. Carry out supervisory responsibilities in accordance with the organization's policies and procedures. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience • Certification of course completion from an accredited culinary school, college or technical school; three or more years of hands on experience, and one or more years of Kitchen/culinary supervisory experience. Skills and Abilities • Ability to work all shifts including nights, weekends and holidays as needed • Good written and verbal communications skills • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. • Ability to execute instructions furnished in written, oral, or diagram form. • Ability to deal with problems involving several concrete variables in standardized situations. • Ability to use, maintain, and train others in the use of basic food service and kitchen equipment. • Current certification in food handling and safety sanitation (Sani-Serve or similar) or ability to be certified with minimal preparation. • Strong communication skills and the ability to read, write and understand English. Computer Skills Proficiency with MS Word, MS Excel, and POS Proficient. MICROS experience a plus Other Qualifications Union experience a plus Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events. Note The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Recruiter- Lisa Siordia Savor at the Moscone Center 747 Howard St. San Francisco, CA 94103 Applicants that need reasonable accommodations to complete the application process may contact Lisa Siordia at SMG is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Sushi Hon, Japanese Omakase Restaurant currently looking for multiple positions. We are located in the heart of the Mission District. Harrison St. has a long history of great restaurants and we hope to uphold that tradition. Using the freshest ingredients we aim to take a contemporary approach to traditional Japanese cuisine. Sushi Chef - Full-time position - Must have excellent knife skills - Attention to detail and follow directions - Cleanliness and organized (i.e sharpening your knife, keeping the station clean, uniform, etc.) - Teamwork is very important as we have an open kitchen - Willing to train the right candidate *Prefer to hire an Omakase Sushi Chef that has experience working the sushi bar. Must speak English as you would have to communicate with guests during service. This is a great opportunity for someone who wants to learn and grow. Server - Part-time position 3-4 days a week - Must be able to speak and communicate in English - 2 or more years of experience working with Japanese cuisine. Must have knowledge of rolls, nigiri, sashimi, etc. - Reliable and flexible schedule - Friendly, organized, and able to work in a fast-paced environment - Attention to detail Busser/Food Runner - Part-time position - Must be able to speak and communicate in English - Must have experience working in a Japanese restaurant environment - Attention to detail and follows direction well - This is not an easy job, you need to be able to multitask and have good communication with servers Dishwasher - Full-time position - Attention to detail and follows direction well - Organized and able to work in a fast-paced environment - Must be able to speak and communicate in English Please paste your resume in the email and specify which position you are applying for. Sushi Hon is located at 2598 Harrison St. in the heart of the Mission District. Harrison St. has a long history of great restaurants and we hope to uphold that tradition. Using the freshest ingredients we aim to take a contemporary approach to traditional Japanese cuisine.

Food. Cooking. Creativity. Is this your life? Do you believe that commitment unlocks unlimited potential? We are the perfect Company to launch or further your career. We are all about great ingredients, culinary innovation and nourishing inspiration. Oh yeah, we don't work weekends unless we are opening a new location or kicking it at some cool industry event. Guckenheimer, is a national foodservice management company that pioneered restaurant style, healthful dining in the workplace. We encourage our team members to join in community events such as Chef Ann Foundation to support the #RealSchoolFood campaign, promoting cooking healthy meals with real ingredients at schools., Second Harvest Food Bank, Girls on the Run, and many more community programs. We offer fantastic health and wellness benefit options that include but not limited to medical, HSA, a rewarding wellness program, dental, vision, FSA, commuter benefits, EAP, free meal each day, free pair of safety shoes at time of hire, and much more. Guckenheimer's own Learning Management System at your fingertips and a yearly tuition reimbursement program will enable you to enhance your career development in your new and exciting position with Guckenheimer! We encourage you to apply to our Cook opportunity and bring your knowledge and passion of high quality food and customer service to our culinary program. Position Summary: Produce visually appealing and good tasting foods to Guckenheimer standards. Prepare, season, and cook soups, meats, vegetables, desserts, or other foodstuffs as required. Serving customers during meal periods. Qualifications: Passion for customer service Positive attitude Dependable Ability to communicate effectively Position Responsibilities: Season and cook food according to recipes and experience. Observe and test foods to determine if they have been cooked sufficiently, taking temperatures. Adjust seasoning to customer tastes. Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment. Portion, arrange, and garnish food, and serve food to patrons. Regulate temperature of ovens, broilers, grills, and roasters. Substitute for or assist other cooks during emergencies or rush periods. Follow all safety rules and actively prevent accidents. Commitment to the service values and ethics of the client company. Ability to use basic computer programs for inputting and organizing data and menus. Comply with all ServSafe and HACCP programs and principles Possess ServSafe Certificate or State/City Food Handlers Card Essential Skills and Experience: Ability to correctly and safely use standards kitchen equipment. Chefs' knives; Convection ovens; Rotating rack 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. Reporting to this position : None Reports to: Food Service Manager or Chef FLSA status: Nonexempt Physical Demands and Work Environment: Ability to lift a minimum of 25 #. Employee must be able to work on their feet 7.5hour per day excluding breaks. Employee has to work under pressure and time deadlines during peak periods. Guckenheimer embraces equal opportunity employment Guckenheimer participates in the E-Verify Program, as required by Law

We're looking for an experienced, talented Chef to join our team. In this role, you'll lead the heart of house team, develop menu items, manage cost of goods and cost of labor, and ensure all food coming out of the kitchen is exceptional. To succeed in this role, you'll be: skilled at producing high quality food to a high level of consistency in a high-volume, full service environment knowledgeable about kitchen standards, and strong at ensuring consistent standards are maintained at all times strong at managing costs through keeping a close eye on cost of goods and cost of labor, and adjusting schedules and orders to meet budget goals talented at motivating and developing heart of house team members Kramerbooks & Afterwords Cafe is a vibrant, upscale American bistro in the heart of Dupont Circle, paired with an independent bookstore. We serve regional American cuisine, and have extensive beverage and events programs. We offer a competitive salary, and a progressive and expanding range of benefits including generous paid time off, generous contributions towards medical, dental and vision insurance, 100% employer-paid life and long-term disability insurance, 401k plan, commuter benefits, and a strong and collaborative company culture. You'll also have the opportunity to be part of some exciting changes coming to Kramers! More detail about Kramerbooks & Afterwords Cafe part of Salis Holdings, please visit Associated topics: corporate, executive chef, lead, pastry chef, restaurant chef, salad chef, service manager, sous, tavern, team lead

Pastaria, an independently owned, mid-large scale, high volume restaurant is looking for a qualified and experienced Executive Chef to join our growing, exciting restaurant family. Pastaria is an approachable Italian concept inspired by the pasta-making factories and lively osterias of southern Italy. With a mantra of \"La Verit ,\" Pastaria represents Chef Gerard Craft's dedication to \"the truth\" of Italian cuisine, celebrating the simplicity and quality of great food, including organic pastas, Neapolitan-style pizzas, wood oven entr es, and of course, gelato. Required skills shown below are purely just a wish list. We don't expect you to possess all of them, but our hope is you're willing and eager to learn anything you don't. Ideal candidates will be... Self-starters who can recognize issues, challenges, tasks, and take charge to address them without always needing explicit instructions Organized and efficient, someone who values systems, procedures, consistencies, and standards Adept at training, leading, and education Quick thinking, proficient at problem solving, able to balance the needs of the guests, as well as the impact those decisions have on the restaurant and staff A team player that values fairness, equality, balance, interested in feedback/perspectives from others Unafraid to ask questions, take chances and risks, able to accept failure and learn from it Able to communicate effectively, maintain ongoing coaching and conversations with staff, addressing issues as they happen, proactive instead of reactionary A strong leader who can delegate, inspire, and engage staff members about their interests, utilize their strengths, and work to improve their weaknesses Aware of the importance of food, beverage, and labors costs, and how to control/improve them Passionate about hospitality - to our guests, to our staff, to our purveyors and vendors, to everyone At Niche Food Group we value hospitality above all else - extending it to our customers, co-workers, suppliers, investors, and anyone else we can. We strive to be innovators, quality leaders, and are driven to provide memorable, satisfying dining experiences for everyone, every visit. We offer competitive compensation, health benefits for full-time employees, paid vacation time, and the experience of working for a James Beard Award winning chef. If this sounds like a good fit, please apply, and tell us why. We look forward to hearing from you! More detail about Pastaria, please visit Associated topics: chief chef, commercial, commercial kitchen, deli chef, dining chef, kitchen, pastry, restaurant assistant chef, restaurant chef, salad chef

Food. Cooking. Creativity. Is this your life? Do you believe that commitment unlocks unlimited potential? We are the perfect Company to launch or further your career. We are all about great ingredients, culinary innovation and nourishing inspiration. Oh yeah, we don't work weekends unless we are opening a new location or kicking it at some cool industry event. Guckenheimer, is a national foodservice management company that pioneered restaurant style, healthful dining in the workplace. We encourage our team members to join in community events such as Chef Ann Foundation to support the #RealSchoolFood campaign, promoting cooking healthy meals with real ingredients at schools., Second Harvest Food Bank, Girls on the Run, and many more community programs. We offer fantastic health and wellness benefit options that include but not limited to medical, HSA, a rewarding wellness program, dental, vision, FSA, commuter benefits, EAP, free meal each day, free pair of safety shoes at time of hire, and much more. Guckenheimer's own Learning Management System at your fingertips and a yearly tuition reimbursement program will enable you to enhance your career development in your new and exciting position with Guckenheimer! We encourage you to apply to our Indian Cuisine Chef opportunity and bring your knowledge and passion of high quality food and customer service to our culinary program. Position Summary: Produce visually appealing and good tasting foods to Guckenheimer standards. Preparation of meals exhibition style to order for customers. Serve customers during meal periods. Qualifications: Experience in cooking authentic Indian food from different regions in Indian is a must Knowledge in using a Tandoori oven Ability to write a weekly menu with a wide variety of authentic Indian dishes Ability to communicate effectively Position Responsibilities: Season and cook food according to recipes and experience. Observe and test foods to determine if they have been cooked sufficiently, taking temperatures. Adjust seasoning to customer tastes. Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment. Portion, arrange, and garnish food, and serve food to patrons. Regulate temperature of ovens, broilers, grills, and roasters. Substitute for or assist other cooks during emergencies or rush periods. Must follow all safety rules and actively prevent accidents. Commitment to the service values and ethics of the client company Use of food cost control methods Must comply with all ServSafe and HACCP programs and principles. Essential Skills and Experience: Must be able to correctly and safely use standards kitchen equipment. Chefs' knives;Convection ovens; Rotating rack ovens; Meat and cheese slicing machines, steamers, mandolins, grills, deep fryers, and broilers. Knowledge of raw materials, production processes, quality control, costs, and other techniques for food preparation. Knowledge of cuisine from different cultures Product ordering and receiving Reporting to this position : None Reports to: Chef Manager, or Food Service Manager FLSA status: Nonexempt Physical Demands and Work Environment: Must be able to lift a minimum of 25 #. Employee must be able to work on their feet 7.5 hour per day excluding breaks. Employee has to work under pressure and time deadlines during peak periods. Guckenheimer embraces equal opportunity employment Guckenheimer participates in the E-Verify Program, as required by law

Studio One Theaters is seeking a motivated and disciplined Executive Chef with at least 5 years Sous Chef experience. We are seeking a candidate who is positive minded and passionate about creative, health centric cuisine with an emphasis on wine pairing. Regular wine education and sampling from Portland most acclaimed wine list is available to everyone on our team. We source the healthiest ingredients possible and prepare everything from scratch on our menu. Studio also features several seasonal Chef specials off the menu each evening and hosts a renown Wine Dinner every 4-6 weeks.This is an incredible opportunity for someone to be exposed to Northwest farm to table and world fusion cuisine, bread baking, butchery, pastry and all aspects of cookery. Staff get to regularly participate in fun movie parties, dining, winery and entertainment outings with the team. Salaried position with health and dental insurance benefits included.

As an Executive Sous Chef 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 maintains 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. Major Areas of Responsibility All performance standards are achieved through the use of the Core Signatures guidelines. Operations Executes menus in accordance to brand standards Maintains recipes to meet core standards Ensure 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 Company initiatives Respond 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 walk throughs in culinary areas for each event Continually gains culinary expertise Controls Thoroughly and accurately uses applicable Levy systems (Purchasing Systems, Point-of-sale, WFM and more) 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 Restaurants Company guidelines as stated in team member training manual and employee handbook Team Displays a positive attitude towards team members Interviews, hires, trains and develops team members according to Levy Restaurants guidelines Conducts regular 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 Assists fellow team members when necessary Mentors Sous Chefs to improve their skills and leadership abilities Job Requirements Able to communicate effectively with management team, guests and team members by speaking and comprehending English English reading, writing, math and computer skills required Ability to taste and evaluate food and beverage products Stamina to work 60 hours or more per week Must be able to work extended shifts of 10 hours or more as business dictates Must be flexible with schedule and able to work different shifts Possible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strains Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members 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. .

LOCATION: Chicago, IL - River Roast As an Executive Sous Chef 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 maintains 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. Major Areas of Responsibility All performance standards are achieved through the use of the Core Signatures guidelines. Operations Executes menus in accordance to brand standards Maintains recipes to meet core standards Ensure 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 Company initiatives Respond 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 walk throughs in culinary areas for each event Continually gains culinary expertise Controls Thoroughly and accurately uses applicable Levy systems (Purchasing Systems, Point-of-sale, WFM and more) 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 Restaurants Company guidelines as stated in team member training manual and employee handbook Team Displays a positive attitude towards team members Interviews, hires, trains and develops team members according to Levy Restaurants guidelines Conducts regular 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 Assists fellow team members when necessary Mentors Sous Chefs to improve their skills and leadership abilities Job Requirements Able to communicate effectively with management team, guests and team members by speaking and comprehending English English reading, writing, math and computer skills required Ability to taste and evaluate food and beverage products Stamina to work 60 hours or more per week Must be able to work extended shifts of 10 hours or more as business dictates Must be flexible with schedule and able to work different shifts Possible job hazards include, but are not limited to; slips, trips, falls, burns, cuts and strains Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift Levy is an equal opportunity employer. At Levy we are committed to treating all Applicants and Team Members 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.

Chef de cuisines We are committed to developing & promoting a positive work environment, and while supporting local purveyors. We are looking for a highly motivated and creative Chef de Cuisine to effectively run daily operations, food preparation and production, and management of kitchen staff. Key Responsibilities: • Manage cost controls and control expenditures • Collaborate with executive our chef on planning and creating exciting menus • Responsible for Purchasing & Inventory Qualifications: • Culinary degree preferred • Minimum 5 years of Executive Chef or Chef de Cuisine experience • High volume production and experience is essential • Previous experience managing cost controls • Desire to learn and grow with an award winning restaurant group Competitive pay, Health benefits, and 401k Retirement Plan Interested applicants please submit your resume. **You must be Manager ServSafe Certified Position Details: *Oversees the preparation and service of food *Assists in the enforcement of health and safety standard in the kitchen, walk ins and dry storage *Implementing any personnel policies/decisions as dictated by the Chef/sous chefs *Provide feedback to chef/sous chef in regards to employee performance *Management of labor *Controlling inventories *Supporting Chef de Cuisine and Executive Sous Chef in all BOH operations *Communicates goals for the kitchen department and overall vision for the restaurant. Sous chef An ideal candidate will have: -A passion for cooking and possess a strong work ethic -Strong communication skills with the ability to problem solve -Experience with seasonally changing, regional Italian food and/or wood fired cooking -2-3 years' experience at a comparable restaurant -Prior management experience is strongly required Candidates with a proven track record as a strong lead line cook and a desire to increase their commitment and responsibilities will be considered. This a full-time position with competitive wages, company sponsored health insurance, staff meals and the opportunity for advancement and education within an innovative and celebrated Healdsburg restaurant. Line cook Healdsburg restaurant is looking to expand the kitchen team! Qualified Applicants Will Have: 2 years line cook experience The ability to understand and communicate in English The ability to work in a fast passed, team environment Pizza experience is a plus A flexible schedule allowing for 5 consecutive work days starting at 8am or 5 pm We are a BUSY bar and restaurant. Even when we are not serving food, we are prepping. Please respond with your resume, availability, and a little bit about yourself and why you believe you would be an asset to our team. Compensation is very competitive, but will be determined upon experience. Employee meals, 50% discount, and health insurance. As the newest addition to the acclaimed Hotel Healdsburg and h2hotel family, the Harmon Guest House is a modern stitch in the fabric of Healdsburg's history. Creative public spaces Locally-sourced art and fixtures -- like 3-D sculptural geometry made from reclaimed boards of San Francisco Victorians, and a check-in desk crafted from one giant fallen eucalyptus tree -- celebrate the creative soul that has thrived in Healdsburg for centuries.

Our Exciting Work Environment Arvest Ballpark is a stadium in Springdale, Arkansas that is home to a AA Minor league team with 70 home games. The ballpark has a capacity of 5500 seats and opened in 2008. Arvest Ballpark was named the 2008 Ballpark of the year by baseballparks.com The Opportunity An immediate opportunity exists for an innovative culinary professional with the ability to that create an experience of inspiring and cutting edge culinary of utmost quality and consumer appeal. Patina Restaurant Group is looking for an Executive Chef that can effectively oversee all aspects of kitchen operations including cooking, production, inventory, quality control and sanitation for Arvest Ballpark. An ideal candidate is a creative leader who can hire, train, and mobilize kitchen and service teams with precision to provide impeccable service to our guests. The individual must represent culinary expertise with refined cooking technique, style, and taste in order to pioneer menu development and excellence of their restaurant for our valued guests. Executive Chefs are the head of the back of house staff and will manage extensive supervisory duties. Responsibilities • Coordinate training cooks and executing menus for all games. • Oversee all culinary concessions, suites, and catering at the ball park • Determination of purchasing specifications and budgetary allotments for all menu items for games plus any other special events • Lead and cook by example and provide guidance to any subordinates. • Ensure kitchen operations can run smoothly and efficiently in your absence. • Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance. • Prepare operational reports and analyses setting forth progress, adverse trends and make appropriate recommendations for success. • Maintain complete knowledge of and compliance with all company policies/service procedures/standards. • Have a working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control and hiring/counseling/termination policies. Qualifications • Minimum 5 years' experience in Chef Role, Sous Chef at stadium, arena, and/or convention center preferred • Knowledge of smoking meats a plus. • Servsafe, Food Safety Handler, and Training for Intervention Procedures (TIPS) certifications required. • Strong financial and computer skills; has experience working with and an understanding of P&L's and budgeting. • Strong organizational skills • Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed. • Proven ability to direct staff clear and concisely while positively influencing employee behavior and performance. • Maintains openness and willingness to learn new techniques and improve abilities. • Think quickly, multitask, and adapt to changing situations while maintaining the highest quality of product and other established standards. • Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. cooking machinery). Resume required with application for consideration. #LI-AB1 Equal Employment Opportunity Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. Who We Are Take your career beyond the ordinary-to the extraordinary, with Patina Restaurant Group and Delaware North. Patina Restaurant Group, a bi-coastal boutique company, continues to grow as a leader in the premium segment of the restaurant industry! Boasting approximately 80 restaurants and hospitality venues in performing arts centers, Patina Restaurant Group offers outstanding career opportunities for talented & highly motivated professionals who have an eye for detail and an appreciation for the exceptional quality and level of service they stand for. Our family of restaurants are aligned with unique architectural landmarks and cultural institutions that strive to enrich the American experience through fine arts, dance, music, theatre and performance. PRG operates exciting restaurants in world famous locations: from Lincoln Ristorante at Lincoln Center to the Sea Grill at Rockefeller Center; timeless spaces like the Michelin-starred Patina at Walt Disney Concert Hall, or fresh new collaborations like Morimoto Asia - our restaurants offer the finest in artisanal culinary inspirations. Patina Restaurant Group is a proud subsidiary of Delaware North. And at Delaware North - whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants - there's no telling where your career can ultimately take you! We empower you to do great work in a company with 100 years of success, stability and growth. Delaware North is one of the largest and most admired, privately-held hospitality companies in the world, and when put together with Patina Restaurant Group's exceptional cuisine, landmark locations, and genuine hospitality - the sky is the limit. Company Description: Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915, Delaware North has global operations at high-profile sports and entertainment venues, national and state parks, destination resorts and restaurants and airports. With approximately $3 billion in annual revenue, the company's 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Learn more about Delaware North, a global leader in hospitality and food service, at .

Our Exciting Work Environment Extraordinary quality is the essence of The Kitchen. Every detail for your event, from the first inquiry to the final invoice, will be given exceptional care and attention, leaving you to simply relax and enjoy every moment. We love our clients and take food personally. Our affable culture has allowed us to serve Los Angeles, Orange County, Palm Springs and Santa Barbara for more than three decades. We are founded on offering the best quality, creative presentation, and authentic hospitality. Each event is thoughtfully curated to transcend dreams into a memorable reality. Responsibilities • Assist the Executive Chef conduct smooth operation of kitchen functions. • Train, supervise and motivate subordinate staff. • Order dry and fresh goods and determine whether food meets quality standards and or needs to be rejected; approve invoices of food delivered during the assigned shift. • Participate in selection, hiring and promotion of potential cooks, dishwashers and other back of the house positions. • Present daily specials to the dining room staff and provide verbal dish descriptions, if applicable and conduct necessary prep cooking for each service. • Responsible for kitchen operations in absence of superior chefs (days off, vacation, etc.) • Inspect cleanliness and organization of kitchen, prep kitchen, dishwashing area, and pastry kitchen to comply with the high standards of the Health Department. • Assist in monthly inventory of total kitchen small wares and kitchen equipment. • Inspects all food to insure compliance with federal and state standards, as well as internal quality standards. Must be able to fully manage the food safety program of the organization. Qualifications • Minimum 3 years of culinary background and 1-2 years' experience as a Sous Chef in a high-volume, full-service restaurant of similar capacity and clientele. • Certificate or degree in Culinary Arts preferred. • Offsite Catering experience heavily preferred. • Servsafe, Food Safety Handler certification required. • Ability to work flexible hours, including nights, weekends, and holidays in addition to normal business hours, as needed. • Has experience working with and an understanding of P&L's and budgeting techniques. • Have a passion for culinary excellence; open and willing to learn new techniques. • Able to speak clearly and listen attentively to supervisors, employees and customers; able to give direction as necessary. • Ability to navigate and utilize Microsoft Office Suite programs (especially Word, Excel, PowerPoint, and Outlook), appropriate point of sale (POS) systems, and any other required operating machines (i.e. online or digital reservation systems). Resume required with application for consideration. #LI-AB1 Equal Employment Opportunity Delaware North Companies, Incorporated and its subsidiaries consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Delaware North is an equal opportunity employer. Who We Are Take your career beyond the ordinary-to the extraordinary, with Patina Restaurant Group and Delaware North. Patina Restaurant Group, a bi-coastal boutique company, continues to grow as a leader in the premium segment of the restaurant industry! Boasting approximately 80 restaurants and hospitality venues in performing arts centers, Patina Restaurant Group offers outstanding career opportunities for talented & highly motivated professionals who have an eye for detail and an appreciation for the exceptional quality and level of service they stand for. Our family of restaurants are aligned with unique architectural landmarks and cultural institutions that strive to enrich the American experience through fine arts, dance, music, theatre and performance. PRG operates exciting restaurants in world famous locations: from Lincoln Ristorante at Lincoln Center to the Sea Grill at Rockefeller Center; timeless spaces like the Michelin-starred Patina at Walt Disney Concert Hall, or fresh new collaborations like Morimoto Asia - our restaurants offer the finest in artisanal culinary inspirations. Patina Restaurant Group is a proud subsidiary of Delaware North. And at Delaware North - whether it's in sporting venues, casinos, airports, national parks, iconic hotels, or premier restaurants - there's no telling where your career can ultimately take you! We empower you to do great work in a company with 100 years of success, stability and growth. Delaware North is one of the largest and most admired, privately-held hospitality companies in the world, and when put together with Patina Restaurant Group's exceptional cuisine, landmark locations, and genuine hospitality - the sky is the limit. Company Description: Delaware North is one of the largest privately held hospitality companies in the world. Founded in 1915, Delaware North has global operations at high-profile sports and entertainment venues, national and state parks, destination resorts and restaurants and airports. With approximately $3 billion in annual revenue, the company's 55,000 employee associates are dedicated to creating special experiences one guest at a time in serving more than a half-billion guests annually. Learn more about Delaware North, a global leader in hospitality and food service, at .

We are Daily Grill, a restaurant that serves modern American cuisine. We offer a large selection of steaks, chops and seafood, along with a variety of fresh salads and sandwiches. To learn more about us go to our website. Daily Grill, located in Graton Casino, the largest gaming and entertainment destination in the Bay Area, is looking for an experienced Sous Chef to help lead our kitchen team at a very busy restaurant. If you maintain "The Highest of Service Standards" and have 2+ years of culinary management experience in an upscale-dining environment, please apply to join our team. Responsibilities: * Hiring, training and discipline of kitchen Team Members * Reviewing and evaluating all kitchen Team Members * Responsible for all kitchen administration * Responsible for cost control * Works with Culinary in developing additional menu items * Ensures consistency and portioning of all food * Responsible for in-restaurant purchasing * Ensures a clean and sanitary kitchen * Ensures upkeep, repair and maintenance of all kitchen equipment Required Skills: * Experience in all stations on the line * Has great decision making skills * Has superb organizational skills * Knowledge of correct portions and positions on plates * Able to order and receive * Proactive, punctual and a great communicator (must read, write and speak English) * Must be committed to our mission and culture Required Experience: * Must have at least 2-5 years experience as a working Sous Chef, in an upscale casual or fine dining restaurant * POS and Office computer software experience Our Team Members are passionate about the industry, "guest-obsessed," have a keen sense of urgency and are detail-oriented. In addition to working in a great family environment, Daily Grill, offers a competitive compensation and benefits package, including vacation and 401(k). Apply directly online. No phone calls please. No emails please. Do not apply in a restaurant. Equal Opportunity Employer Daily Grill is an approachable, everyday restaurant featuring classic American dishes made from scratch. With the same high standards for exceptional hospitality and quality as our sister restaurant, The Grill on the Alley, we pride ourselves on welcoming guests in an upscale yet comfortable atmosphere.

Sushi Garden is a busy, well-established, family-owned Japanese restaurant with locations in Capitola, Watsonville and Scotts Valley. We're looking to fill the position of Sushi Chef in our Watsonville location. Min 1 years of experience in restaurants and food preparation required (experience in sushi/Japanese cuisine preferred, but not required) Must be professional, punctual, and able to work in a high-volume environment Full time Please email your resume in PDF/word Doc, and we'll contact you to set up interviews. Thank you! Sushi Garden has been waiting for you to give a new dining experience.Offering exquisite traditional Japanese cuisine and great fusion sushi rolls.

Job Responsibilities: Overall supervision of entire Hot Food department which include: Work with kitchen staff to produce high quality products on a consistent basis. Interface and efficiently react to Customer/ Executive Chef requirement. Implement customer specific menu items. Maintain HACCP standards. Culinary Quality & Menu Adherence Production planning and management Employee Scheduling and Training Food Cost Improvements Food Safety Menu development when required and other daily operation needs. Able to create a vision for the department Knowledge of different ethnic and cuisine traditions and practices a plus (example: Asian, Kaiseki, Japanese, Indian, Western, etc. etc. ). Job Qualifications: Experienced Sous Chef with high volume production environments. Strong management and productivity improvement skills. Complete understanding of HACCP standards of food production. Proven track record successfully handling customer issues and requests. Read, write, understand, and communicate in English. 2 years minimum experience. JB.0.00.LN

The Otaku Group was founded in 2012 when Sarah Gavigan decided to teach herself how to make Japanese Ramen and serve it to Nashville. From a pop-up to 3 brick and mortar restaurants, Otaku is a fast growing company that values pop culture, music and food as integral parts of the experience we give our guests. The OTAKU GROUP?s mission is to serve every guest with a fun, craveable meal. OTAKU RAMEN is the first dedicated ramen shop in Nashville with a loyal fan base that keeps us busy year around. This location rocks out lunch and dinner seven days a week. BAR OTAKU, our newest concept is an Izakaya focused on classic Japanese soul food, sake, beer and whiskey serving dinner and late night seven days a week. We are looking for like minded teammates. ?The Otaku teams are fun, energetic, and tight knit with a commitment to high standards for every dish we serve. We thrive on systems to allow for creativity. We are the definition of ?otaku?, obsessed geeks and outliers who live to serve Japanese food and culture to our guests. ______________________________________________________ The Sous Chef is responsible for overseeing BOH operations in the restaurant on a daily basis and ensuring that proper restaurant procedures and policies are followed. The Sous Chef will supervise all employees and oversee food, cleanliness, guest service and all operational functions as well as coordinating on a daily basis with the FOH management staff. This position reports directly to the CDC (Chef de cuisine) and CO (Culinary Operator). True leadership is required of this role, which entails professional organizational skills, communication and foresight. All managers in The Otaku Group are lifelong learners who continue to invest time into being the best leader they can for themselves and for their team. We use the DISC assessment to learn more about you and how you fit into the team. As a Sous Chef you will perform the following essential functions? Scheduling of the BOH team Ordering, receiving and overall organization of cooler and dry storage Properly manage breakdown and storage of all proteins and fish Training and overseeing of prep team with large volume prep Overall efficiency from the BOH team in accordance with budgets and schedule R&D in accordance with the restaurant core values Produce high quality specials that coincide with the established menu and location?s standards Maintain order guides and prep lists Run preshift and discuss changes, 86?d items, or specials Line Checks daily Monitor line level labor Daily recap of the days progress by utilizing the end of shift template Discover talented cooks and train them in order to reach the high standards of the restaurant. Maintain hygiene and food safety standards in all stages of food preparation, starting with the receiving of ingredients and ending with the finished dish which leaves the kitchen. Maintain equipment is in good condition and report any malfunction to CDC. Inventory completed weekly Following up on line level employee checklists daily.

With delegated authority, reporting to the General Manager, the Executive Chef, and the Chef de Cuisine, the Sous Chef is responsible for... Essential Function: Manage and run production lines while coaching and developing lead team associates Helps with the Chef de Cuisine on food Cost of Goods (COGs) Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labors cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Competencies: Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things. Oral Communication - Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions. Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information. Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity. Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans. Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments. Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.; Completes tasks on time or notifies appropriate person with an alternate plan. Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience: A minimum of 2 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. A minimum of 1 year of experience in management. At least 6 months experience in a similar capacity. Language Skills: Ability to read, speak and interpret documents in clear English. Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Physical Ability Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 10 hours). Reasoning Ability Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. Michael's Genuine