NewBanquet Chef - Maderas Golf Club Maderas Golf ClubBanquet Chef - Maderas Golf ClubPoway, CAResponsible for interviewing, hiring, training, planning, assigning, and directing work; evaluating performance; rewarding and disciplining associates; addressing complaints and resolving problems. The Banquet Chef supports and assists the Executive Chef and Executive Sous Chef in achieving the financial and operational objectives of the Culinary Department.
Warehouse Assistant Chef Pechanga Resort & CasinoWarehouse Assistant ChefTemecula, CAThe Warehouse Assistant Chef works closely with the Purchasing, Receiving and Culinary teams to maintain consistency, freshness, and safety of all incoming food items. The Warehouse Assistant Chef is responsible for overseeing the quality and integrity of all food products received into the warehouse for all of the casino’s restaurant operations.
NewPastry Chef - Uchi Salt Lake City (Come train with us!) Hai HospitalityPastry Chef - Uchi Salt Lake City (Come train with us!)San Diego, CA$75,000–$80,000 / yearJob Description: Hai Hospitality (Uchi, Uchiko, and Uchiba) is accepting applications for an experienced Pastry Sous Chef to join the opening team at Uchi Salt Lake City! We are currently accepting applications from candidates who are able to temporarily relocate to one of our existing Uchi markets for paid training with travel and lodging provided.
Chef de Cuisine Town & Country ResortChef de CuisineSan Diego, California$100,000–$105,000 / yearFull timeWe are building something special: a restaurant known for bold flavor, thoughtful execution, genuine hospitality, and the kind of consistency that earns attention for all the right reasons. Qualifications: What we’re looking for: Proven culinary leadership experience as a Chef de Cuisine, Executive Sous Chef, or similar role.
Senior Restaurant Chef SSD MANAGEMENT II, LLCSenior Restaurant ChefSan Diego, CA$80,000–$85,000 / yearPart timeThis leadership role oversees kitchen operations, menu execution, food quality, sanitation compliance, labor management, and culinary team development in a high-volume luxury resort environment. Sheraton San Diego Resort is a downtown waterfront resort offering breathtaking views of downtown San Diego and the San Diego Bay.
Kitchen Manager Tumble 22Kitchen ManagerSan Marcos, CaliforniaWe are looking for a professional Kitchen Manager or Sous Chef to oversee all Back of House operations and be responsible for purchasing, receiving, preparing, and presenting all food products in a timely manner, according to established recipes, and procedures. Working knowledge of various computer software programs (MS Office, restaurant management software, Toast POS).
Fine Dining Pastry Cook THE HERITAGE STEAKHOUSE LLCFine Dining Pastry CookSantee, CAFull timeEDUCATION, EXPERIENCE, TRAINING OF SKILLS REQUIRED: High school diploma or equivalent with 4 years related kitchen experience in a high-end hotel or restaurant. ENVIRONMENTAL FACTORS/HAZARDS: Worker may be exposed to heat, cold, noise, weather, air quality, cleaning chemicals and agents.
Fine Dining Cook 4 - Prep Cook THE HERITAGE STEAKHOUSE LLCFine Dining Cook 4 - Prep CookSantee, CAFull timeENVIRONMENTAL FACTORS/HAZARDS: Worker may be exposed to heat, cold, noise, weather, air quality, cleaning chemicals and agents. EQUIPMENT/PROTECTIVE CLOTHING USED: Knives, blenders, stoves, ovens, mixers, flat top, buffalo choppers, slicer, robocu, grills.
NewCook Oyster Bar Water Grill San DiegoCook Oyster BarSan Diego, CA$18–$23 / hourHailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. As the oyster bar cook you will be in the main dining room interacting with guests and preparing raw bar dishes for guests throughout the restaurant.
Culinary Lead (Sur La Table) CSC GenerationCulinary Lead (Sur La Table)Carlsbad, CA$20.90–$22.23 / hourThe Culinary Lead blends culinary talent, business acumen and teaching skills to support the Resident Chef in driving business results and the staffing and performance management of all culinary employees. With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it.
Cook Iii-Fine Dining Sycuan Gaming CenterCook Iii-Fine DiningEl Cajon, CASkills and KnowledgeEssential: Working knowledge of safe food handling practicesAbility to work effectively with team members and guestsAbility to communicate effectively in the English languageAbility to provide guidance to staffAbility to follow recipes and read production sheetsAbility to maintain professionalism and composureAbility to perform simple mathematical calculationsAbility to understand verbal directives and written instructionsAbility to routinely lift and carry 50 poundsAbility to accept constructive criticismAbility to stand and walk for up to 8 hours at a timeAbility to bend, stoop, push and pullAbility to perform repetitive tasksAbility to multitaskAbility to work in a smoking environmentAbility to appear for work on time. Job Purpose: Under direction of designated venue Sous Chef, the Cook III leads all cooks in production and preparation of food/menu items for guest consumption on designated shifts; maintains positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management at all times.
Cook Iii-Cantina Sycuan Gaming CenterCook Iii-CantinaEl Cajon, CASkills and KnowledgeEssential: Working knowledge of safe food handling practicesAbility to work effectively with team members and guestsAbility to communicate effectively in the English languageAbility to provide guidance to staffAbility to follow recipes and read production sheetsAbility to maintain professionalism and composureAbility to perform simple mathematical calculationsAbility to understand verbal directives and written instructionsAbility to routinely lift and carry 50 poundsAbility to accept constructive criticismAbility to stand and walk for up to 8 hours at a timeAbility to bend, stoop, push and pullAbility to perform repetitive tasksAbility to multitaskAbility to work in a smoking environmentAbility to appear for work on time. Job Purpose: Under direction of designated venue Sous Chef, the Cook III leads all cooks in production and preparation of food/menu items for guest consumption on designated shifts; maintains positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management at all times.
Fine Dining Cook 1 THE HERITAGE STEAKHOUSE LLCFine Dining Cook 1Santee, CAFull timeEDUCATION, EXPERIENCE, TRAINING OF SKILLS REQUIRED: High school diploma or equivalent with 4-5 years’ experience as a Line Cook in a 5-star hotel or restaurant. ENVIRONMENTAL FACTORS/HAZARDS: Worker may be exposed to heat, cold, noise, weather, air quality, cleaning chemicals and agents.
PREP COOK - CUTWATER (PT) Anheuser-BuschPREP COOK - CUTWATER (PT)San Diego, CAThe cook may operate one or a select few pieces of kitchen cooking equipment (Flat Top, Grill, Saute, Salads, and Pantry), and largely focuses on prepping items to be cooked. We believe our people are our greatest asset, and we’re looking for passionate people like you to join our journey of working hard while having fun.
Cook III - Verise Restaurant Grand Pacific Palisades ResortCook III - Verise RestaurantCarlsbad, CAMust have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Cook II - 20|Twenty Grand Pacific Palisades ResortCook II - 20|TwentyCarlsbad, CAMust have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Cook I - Verise Grand Pacific Palisades ResortCook I - VeriseCarlsbad, CAMust have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed. The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Dishwasher King's Fish House - CarlsbadDishwasherCarlsbad, CA$17–$20 / hourUnder direction of Chef or Sous Chef and time permitting, help with stocking of incoming supplies and perishable items, using proper handling. With our embodiment of hospitality from the heart and spectacular seafood dishes to delight our Guests, come join our world-class team!
NewBOH Supervisor Water Grill San DiegoBOH SupervisorSan Diego, CA$22.25–$27 / hourHailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness. The Back of House Supervisors support the management team in providing a friendly, helpful and knowledgeable kitchen crew that goes above and beyond at all times.
NewLead Line Cook - Maderas Golf Club Maderas Golf ClubLead Line Cook - Maderas Golf ClubPoway, CAResponsible for interviewing, hiring, training, planning, assigning, and directing work; evaluating performance; rewarding and disciplining associates; addressing complaints and resolving problems. The Banquet Chef supports and assists the Executive Chef and Executive Sous Chef in achieving the financial and operational objectives of the Culinary Department.