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:
Competitive Salary: $105,000 - $125,000 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 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:
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 Sous Chef 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 $8M) High school graduate. 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

Executive Chef/Chef

<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

Start a new career as a Chef at Summit Place, an Assisted Living Facility!
Passionate about delighting people with your culinary skills? Join our team as a Chef.
Apply today and receive a response within 48 hours!
Why choose Summit Place?
<ul>
<li>$3000 retention bonus! | Divided and paid out at 6, 12 and 18 months</li>
<li>Starting wage is $20/hour | Credit for experience will be given</li>
<li>Great Benefits Package Available</li>
<li>Great work environment with a tenured team</li>
<li>Welcoming Culture—Feel it when you walk in the front door</li>
<li>This is your opportunity to serve older adults</li>
<li>Strong employee recognition program, including Free Gym Membership and Discounted Employee Meals</li>
</ul>
How you will make an impact:
We are seeking a talented Chef to be part of our culinary team. As a Chef, you will play a pivotal role in ensuring the highest quality food and service standards for our residents. Scratch cooking is our specialty; you will be an active participant in menu planning and will have the opportunity to create and serve meals that you truly enjoy. If you are looking for a career where you can have autonomy to contribute to recipe development, impact the well-being of seniors in your community, and have room for growth, our team is the place for you. 
Schedule Varies: Both weekdays and weekends required, this schedule is Tuesday – Saturday from 9:30am - 6:00pm.
What you will need:
<ul>
<li>High school diploma or GED preferred.</li>
<li>At least one year of cooking experience is preferred </li>
</ul>
Benefits Available:  
<ul>
<li>Medical Healthcare</li>
<li>Dental and Vision Insurance</li>
<li>Voluntary life and AD&amp;D</li>
<li>Accident Insurance</li>
<li>Legal Shield</li>
<li>Paid Time Off</li>
<li>Holiday Pay</li>
<li>Health Savings Account</li>
<li>Retirement Plans</li>
<li>Nice Healthcare (virtual and in-home visits)</li>
<li>Short &amp; Long-term Disability</li>
<li>Critical Life Insurance</li>
<li>LifeLock ID Theft w/ Norton Cyber Security</li>
<li>Pet Insurance</li>
</ul>
Summit Place is an equal employment opportunity/affirmative action &amp; veteran friendly employer.
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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>

<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>
*** This is a Confidential Posting***

Relocation assistance provided for the right candidate!

Salary: $90,000 - $100,000 per year, plus Bonus opportunity and excellent benefits (wait until you hear some of them)!

We are assisting a client in seeking a dynamic and experiencedExecutive Chef &amp;B to join their team. This is a unique opportunity for a talented individual who is both a working chef and a front-of-house manager.

Key Responsibilities:
<ul>
<li>Oversee all aspects of the kitchen and front-of-house operations.</li>
<li>Develop and implement training programs, particularly for activating the bar.</li>
<li>Manage all purchasing, scheduling, and cost controls for both the kitchen and front-of-house.</li>
<li>Ensure the highest standards of food quality and presentation.</li>
<li>Foster a positive and productive work environment.</li>
</ul>

Qualifications:
<ul>
<li>Proven experience as an Executive Chef &amp;B particularly in a hotel setting.</li>
<li>Strong leadership and interpersonal skills.</li>
<li>Excellent knowledge of food and beverage operations.</li>
<li>Ability to manage costs, scheduling, and purchasing.</li>
<li>Passion for delivering high-quality food and exceptional customer service.</li>
</ul>

Interested candidates are invited to apply with their updated resume. We look forward to hearing from you!

CheF&B/Executive Chef - 1952130

<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>

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