<h3>Job Description</h3>
Located on the corner of Ocean and Broadway in Santa Monica, Meat on Ocean is not your traditional world-class steakhouse. We're exactly what we sound like though, a meat-centric restaurant with breathtaking views of the Pacific.
Here's What We'll Bring To The Table:
<ul>
<li>Competitive Salary: $105,000 - $125,000 based on experience + realized bonus </li>
<li>Paid Vacation and Sick Days</li>
<li>Dining Discount for you and up to 5 guests</li>
<li>401k with a Match</li>
<li>Education Reimbursement </li>
<li>Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account</li>
</ul>
Our 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 30 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 Chef 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:
<ul>
<li>Complete opening and closing duties as assigned to set up the day for success.</li>
<li>Creating prep lists for all kitchen crew.</li>
<li>Support the preparation of all food items for meal period and next service.</li>
<li>Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.</li>
<li>Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards.</li>
<li>Develop all kitchen crew for cross training and promotion.</li>
<li>Lead all roll out programs to the menu, seasonal items, and recipe changes.</li>
<li>Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures</li>
<li>Monthly End of Period inventory (all kitchen)</li>
<li>Interface and communicate with RCP/GM on financial responsibilities and results</li>
<li>Ensures that all food products meet company recipe specifications for preparation and quality.</li>
<li>Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation. </li>
<li>Interface and communicate with RCP/GM on recipe adherence </li>
<li>Creates and is responsible for execution of corrective action plans for kitchen.</li>
<li>Interviews and selects new kitchen crew</li>
<li>Conducts annual performance reviews on kitchen crew and Sous Chef</li>
<li>Interacts with Guests - table visits, complaints, special requests</li>
<li>Leads and is responsible for MIT training (classroom)</li>
<li>Leads all kitchen crew meeting</li>
</ul>
Essential Skills/Experience:
<ul>
<li>Minimum of 21 years of age.</li>
<li>4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $8M)</li>
<li>High school graduate.</li>
<li>Culinary training.</li>
<li>Ability to analyze financial reports.</li>
<li>Ability to communicate verbal and written English with Guests, management and co-workers.</li>
<li>Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.</li>
<li>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.</li>
<li>Ability to lift up to 40 lbs., 10-20 is typical</li>
<li>Ability to carry up to 120 feet</li>
<li>Ability to reach up to 6 feet, 4 is typical</li>
<li>Ability to work off counter heights of 36 - 42 inches</li>
<li>Ability to move through 24 inch aisles and spaces as small as 12 inches </li>
</ul>

Executive Chef / Chef

<h3>Job Description</h3>
Located across the street from the San Diego Convention Center and nestled underneath the iconic entrance to the Gaslamp Quarter, Lou &amp; Mickey’s has been Downtown San Diego’s favorite steakhouse for over a decade. The restaurant was recently renovated, yet still magically transports you to another time. 
Here's What We'll Bring To The Table for Executive Chef/Chef:
<ul>
<li>Competitive Salary: $105,000 - $125,000 based on experience + realized bonus </li>
<li>Paid Vacation and Sick Days</li>
<li>Dining Discount for you and up to 5 guests</li>
<li>401k with a Match</li>
<li>Education Reimbursement </li>
<li>Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account </li>
</ul>
Our 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 30 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 Chef 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:
<ul>
<li>Complete opening and closing duties as assigned to set up the day for success.</li>
<li>Creating prep lists for all kitchen crew.</li>
<li>Support the preparation of all food items for meal period and next service.</li>
<li>Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.</li>
<li>Trouble shoot any deficiencies of food items and/or any maintenance needs or safety hazards.</li>
<li>Develop all kitchen crew for cross training and promotion.</li>
<li>Lead all roll out programs to the menu, seasonal items, and recipe changes.</li>
<li>Write/Approve the schedule for Kitchen crew by forecasting business trends, outside elements, performance measures</li>
<li>Monthly End of Period inventory (all kitchen)</li>
<li>Interface and communicate with RCP/GM on financial responsibilities and results</li>
<li>Ensures that all food products meet company recipe specifications for preparation and quality.</li>
<li>Inspects and approve dishes before they go to guest tables. Examine and assess the quality of ingredients and presentation. </li>
<li>Interface and communicate with RCP/GM on recipe adherence </li>
<li>Creates and is responsible for execution of corrective action plans for kitchen.</li>
<li>Interviews and selects new kitchen crew</li>
<li>Conducts annual performance reviews on kitchen crew and Sous Chef</li>
<li>Interacts with Guests - table visits, complaints, special requests</li>
<li>Leads and is responsible for MIT training (classroom)</li>
<li>Leads all kitchen crew meeting</li>
</ul>
Essential Skills/Experience:
<ul>
<li>Minimum of 21 years of age.</li>
<li>4 years kitchen management experience in a high-volume, full service, restaurant (annual sales over $8M)</li>
<li>High school graduate.</li>
<li>Culinary training.</li>
<li>Ability to analyze financial reports.</li>
<li>Ability to communicate verbal and written English with Guests, management and co-workers.</li>
<li>Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.</li>
<li>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.</li>
<li>Ability to lift up to 40 lbs., 10-20 is typical</li>
<li>Ability to carry up to 120 feet</li>
<li>Ability to reach up to 6 feet, 4 is typical</li>
<li>Ability to work off counter heights of 36 - 42 inches</li>
<li>Ability to move through 24 inch aisles and spaces as small as 12 inches</li>
</ul>

Executive Chef/Chef

<h3>Job Description</h3>
Salary: 
Agape Behavioral Center, is currently seeking a Part-Time Chef for our latest residential facility in Fort Pierce, FL!

The Head Chef is a skilled professional who oversees the daily operations of the food services for our residential facility. 

Specific Areas of Responsibility:
<ul>
<li>Plan and perform food preparation and culinary activities</li>
<li>Modify menus or create new ones that meet quality standards</li>
<li>Estimate food requirements and food costs</li>
<li>Rectify arising problems or complaints</li>
<li>Prepare meals for the facility</li>
<li>Give prepared plates the “final touch”</li>
<li>Comply with nutrition and sanitation regulations and safety standards</li>
<li>Maintain a positive and professional approach with coworkers and customers</li>
<li>Communication and leadership skills</li>
<li>Perform in a professional manner.</li>
<li>Maintains acceptable overall attendance.</li>
<li>Perform duties independently, taking a proactive approach to problem situations, seeking supervision on an as needed basis.</li>
<li>Seeks out learning experiences and incorporates new knowledge into practice.</li>
<li>Maintains clean environment for clients.</li>
<li>Must continuously maintain compliance with the agency’s Scope of Practice and Code of Ethics to ensure all ethical and legal requirements are adhered to at all times.</li>
<li>Adhere to all policies and procedures as outlines in the Employee Handbook, personnel file and internal communications.</li>
<li>Maintain agency’s Code of Conduct, Laws of Confidentiality, HIPAA rules and regulations, and maintains appropriate boundaries with clients.</li>
<li>Perform other duties as assigned.</li>
</ul>
Requirements:
<ul>
<li>High School Diploma or equivalent. </li>
<li>Safe-Serve Certified preferred</li>
<li>2 years of experience working as a high level chef</li>
<li>Compassionate and caring demeanor</li>
<li>Ability to build rapport with clients</li>
</ul>
Benefits(Full-Time employment only):
<ul>
<li>Paid Health Insurance </li>
<li>Competitive PTO Policy</li>
<li>401K</li>
<li>Agape prides itself on a culture of unconditional love in the workforce</li>
<li>EEO</li>
</ul>

Chef

<h3>Job Description</h3>
Job Summary: Ladgov Corporation is looking for qualified Cooks to prepare meals for the airmen and airwomen at 81 Constellation Court, Middletown, PA in Building 81 at the Dining Facility (DFAC).
Responsibilities for Cook
<ul>
<li>Prepare food items for customers as requested, including special requests, in a timely and consistent manner</li>
<li>Determine food and supply needs based on rotating menus</li>
<li>Inspect food products and supplies as needed</li>
<li>Ensure work environment and stations are clean and sanitized</li>
<li>Check food before it is served to customers</li>
<li>Control and minimize waste</li>
<li>Comply with outlined safety regulations and procedures</li>
</ul>
Qualifications for Cook
<ul>
<li>High school diploma or general education degree (GED) required</li>
<li>Culinary certification</li>
<li>2-3 years food service or restaurant experience required.</li>
</ul>
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xSU77VmKpX

<h3>Job Description</h3>
Job Summary: Ladgov Corporation is looking for qualified Cooks to prepare meals for the airmen and airwomen at 81 Constellation Court, Middletown, PA in Building 81 at the Dining Facility (DFAC).
Responsibilities for Cook
<ul>
<li>Prepare food items for customers as requested, including special requests, in a timely and consistent manner</li>
<li>Determine food and supply needs based on rotating menus</li>
<li>Inspect food products and supplies as needed</li>
<li>Ensure work environment and stations are clean and sanitized</li>
<li>Check food before it is served to customers</li>
<li>Control and minimize waste</li>
<li>Comply with outlined safety regulations and procedures</li>
</ul>
Qualifications for Cook
<ul>
<li>High school diploma or general education degree (GED) required</li>
<li>Culinary certification</li>
<li>2-3 years food service or restaurant experience required</li>
</ul>
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II19w16HWz

<h3>Job Description</h3>
The Chef is a ‘meal creator’. He/She is responsible for planning, directing, and conducting food preparation in the kitchen. This may involve supervision of kitchen staff, as well as problem resolution for issues that that may arise in kitchen operations. The Chef authoritatively delegates job tasks to a staff. The Chef promotes an environment that continuously encourages staff members to perform at optimum performance/service levels. At times, the Chef may need to discipline underperforming staff members. He/She is responsible to promote ethical business practices and ensure compliance with all federal, state, and local laws. The Chef is a confident decision-maker, highly practiced in customer contact, staff management, people motivation, and communications.  Please note:
<ul>
<li>If a hiring manager should contact you, information regarding your application may come from an email address that your email provider may not recognize. Please be sure to check all email folders (including "junk" or "spam" folders) to be sure you're receiving updates.</li>
<li>If advanced to the next stage of the hiring process, you may be asked to fill out a longer application.</li>
</ul>
COMPENSATION
<ul>
<li>Depends upon Skills and Experience</li>
</ul>
RESPONSIBILITIES  
<ul>
<li>Supervise kitchen staff in the proper preparation of menu items</li>
<li>Ensure proper receiving, storage, and rotation of food products to comply with Health Department regulations</li>
<li>Observe staff engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking, garnishing and sizes of portions are as prescribed</li>
<li>Give instructions to cooking personnel in fine points of cooking</li>
<li>Cook and carve meats, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions</li>
<li>Ensure food safety procedures are executed according to policy and health/sanitation regulations</li>
<li>Monitor inventory levels through ordering to ensure product availability</li>
<li>Manage and maintain safe working condition</li>
<li>Perform administrative tasks as needed</li>
<li>Anticipate and identify problems and initiate appropriate corrective actions</li>
<li>Maintain fast, accurate service, positive guest relations, and ensure service is consistent with quality standards</li>
</ul>
QUALIFICATIONS 
<ul>
<li>Fluent English-speaking and writing skills</li>
<li>Management/Supervisory/Mentor experience required</li>
<li>Able to lift 50 pounds to waist level</li>
<li>Neat, clean, and professional appearance</li>
<li>Helpful attitude and friendly demeanor</li>
<li>Proven Meal-Creation skills</li>
<li>Two years of progressive and relevant experience</li>
</ul>
BENEFITS    
<ul>
<li>Advancement Opportunities</li>
<li>Food Discount</li>
</ul>

<h3>Job Description</h3>
Benefits:
<ul>
<li>Bonus based on performance</li>
<li>Company parties</li>
<li>Competitive salary</li>
<li>Employee discounts</li>
<li>Opportunity for advancement</li>
</ul>
 An environment to get creative. Working with a small group so everyone's role is critical to success. Looking to add head chef, prep, fryer and line cooks to our growing operation. Ideal hours, great team, a place to use and grow your skills.

<h3>Job Description</h3>
Description:
Job Description: South Campus Chef Reports To: Kitchen Director Wage: $17/hr Time Commitment: 25-29 hours/week, including one Saturday or Sunday shift from 10am-5pm a week)

The Kitchen Chef is the person who assists the Kitchen Manager in all things. They run a point on cleanliness, assisting in cooking breakfast and lunch meals, and transports meals to other campuses.
Job Responsibilities:
<ul>
<li>Prepare necessary meals</li>
<li>Transport meals from North campus to South campus every day</li>
<li>Plan and communicate necessities for meals with Kitchen Director and team members</li>
<li>Oversee the cleanliness of the kitchen and dining room</li>
<li>Assist with prep work during downtime</li>
<li>Serve food to clients</li>
<li>Wash dishes</li>
<li>Hold appropriate boundaries with students</li>
<li>Help prepare food for Family Days</li>
<li>Takes on any as needed responsibilities assigned by the Kitchen Director</li>
</ul>
Requirements:
<ul>
<li>Must complete Direct Care Training</li>
<li>Food Handlers Permit (current)</li>
<li>Live the mission of Telos</li>
<li>Clean language and behavior</li>
<li>Organized</li>
<li>Dependable</li>
<li>Coachable</li>
<li>Proactive</li>
</ul>

<h3>Job Description</h3>
Benefits:
<ul>
<li>Competitive salary</li>
<li>Free uniforms</li>
<li>Training &amp; development</li>
<li>Tuition assistance</li>
</ul>
Build a brighter future for all children. As a Chef of Primrose School of Greenville, youll prepare delicious, nutritious food that helps fuel children as they explore, play and develop a lifelong love of learning. Your dedication to quality will ensure we deliver on our mission of bringing the best and most trusted early childhood education and care to the families we serve. Youll join a team that is committed to creating a safe, healthy environment and a culture where all children and team members can thrive.
Make a difference every day.
<ul>
<li>Encourage healthy eating habits through delicious and nutritious foods.</li>
<li>Maintain a keen awareness of children who have allergies and food restrictions.</li>
<li>Ensure food service area and food are free of nuts, nut products or food items that have been processed in a facility that also processes nut products.</li>
<li>Follow the daily menu prepared in collaboration with or by the Director. </li>
<li>Assist with ordering food and calculating the amount needed.</li>
</ul>
In order to inspire children to eat healthy, you need a school that inspires you. Primrose Schools is a mission-driven brand, and at Primrose School of Greenville, there are not only opportunities for professional development and growth but also for giving back to your local community through Spring Fling and charity events. As the leader in early education and care, our research-informed Balanced Learning approach provides teachers with the tools and guidance to accommodate childrens natural curiosity and to fully support each child while building problem-solving skills and confidence. We are continuously working toward our mission of building a brighter future for all childrennot only those who are able to attend a Primrose schooland every member of our organization plays a critical role in accomplishing that mission.
Lets talk about building a brighter future together.

<h3>Job Description</h3>
LOCATION: 2 miles north of Sioux Falls on Cliff Ave.
CHEF MANAGER 
We are a well-established, family owned Bar &amp; Grill in our 12th year of business! Our Core Value system includes Community, Family, Quality, Pride, Cleanliness, Loyalty, Trust, Honesty and Respect. Work/Life balance is strongly encouraged! You get to set your schedule! We would love a chef with creativity and passion! No corporate rules hampering your creativity! Let's talk!! Wage is negotiable. 
Benefits/Perks: Benefits include quarterly performance bonus, meal discount, health, dental and vision insurance &amp; PTO
Primary Responsibilities: The Chef Manager is responsible for all kitchen functions, including but not limited to food purchasing, receiving, schedudling, quality control, safety, sanitation and cleanliness. Responsible for the training of kitchen and dish room employees in all aspects. Completes all Cook tasks including assigned prep work and set up of cook's station. Maintains product presentations, product quality and cook time standards. Prepares all menu items according to Safari Bar &amp; Grill's recipes and specifications. Provides input into new menu items.
Specific Functions and Duties:
<ul>
<li>Ensures that all menu items are consistently prepared according to Safari Bar &amp; Grill's recipes, portioning, plate presentations and specifications.</li>
<li>Responsible for ordering food products according to need. Ensures orders received have the correct count and the condition of the product is received in accordance with Safari Bar &amp; Grill’s policies and procedures.</li>
<li>Controls food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control.</li>
<li>Provides direct supervision of Cooks and Dishwashers. Responsible for the orientation and training of kitchen and dish room employees in all kitchen, cleanliness and safety aspects.</li>
<li>Responsible for maintaining appropriate cleaning schedules for kitchen floors, walls, ceiling, hoods, other equipment and food storage areas.</li>
<li>Fills in where needed to ensure efficient operations.</li>
<li>Works with the GM to plan and price menu items, establish portion sizes and keep updated recipes book for menu items.</li>
<li>Ensures all equipment in the kitchen and dish room is kept clean and in excellent working condition.</li>
<li>Provides direction to staff to achieve restaurant goals.</li>
<li>Attends all scheduled employee meetings and brings suggestions for improvement</li>
<li>Supports and complements their superior. The GM relies on your supervisory role for smooth business operation. Your job effectiveness allows your superior to reach success in their position by not needing to interfere in yours.</li>
<li>Is a positive and strong leader. Effectively communicates and reinforces company policies with positivity. Takes care of the team's well-being and needs.</li>
<li>Uses active listening, good communication and problem-solving skills.</li>
<li>Works to solve any disputes or challenges that may come up, whether with employees, customers, equipment or suppliers. Is ready to analyze and make quick, informed decisions, with a responsibility for results.</li>
</ul>
COOK TASKS:
<ul>
<li>Completes all assigned prep work.</li>
<li>Practices sanitary and safe food handling at all times.</li>
<li>Cleans and sanitizes the work area before, during and after shift.</li>
<li>Completes assigned daily and weekly cleaning projects.</li>
<li>Other duties as needed.</li>
</ul>
Qualification Standards:
<ul>
<li>Previous Chef and leadership experience required</li>
<li>Experience in varied kitchen positions</li>
<li>Strong leadership skills</li>
<li>Strong organizational and decision making skills</li>
<li>Communicate clearly and effectively</li>
</ul>
Perform Cook Qualification Standards:
<ul>
<li>Able to place plates, utensils, pans, supplies, etc. on high and low shelves.</li>
<li>Capable of safely using knives, slicing equipment and other food preparation equipment.</li>
<li>Mobility required during the entire shift.</li>
</ul>
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