NewOperations and Safety Manager MV TransportationOperations and Safety ManagerCarson, NVProvide and/or manage classroom and behind the wheel instruction according to corporate and client specifications in all aspects of vehicle operation in the course of passenger transportation, including defensive driving, service area familiarization, passenger loading, unloading and securement, proper manifest documentation, use of on-board equipment, accident and emergency procedures, dispatch and radio communications, and passenger sensitivity. Review all vehicular, passenger and employee accidents/incidents for determination of cause and preventability, identifying potential trends to be addressed in future training efforts as well as ensuring that retraining and safety points are assessed according to company policy.
NewBanquet Bartender The ReefBanquet BartenderLong Beach, CATop-notch benefits:Paid Sick Time renewed yearlyAccrued Paid Vacation TimeManagement Referral Program with up to a $4,000 payout for qualifying management positionsEmployee Meals Employee Assistance Program (EAP) to assist with work life balanceMoral (PRIDE) Program- rewarding employees with a variety of prizes for those who exemplify the company's values. Education/ Experience:Must be able to pass bar training and validation process.1 year experience in a similar role requiredRequired Skills/Abilities:Excellent communication skillsMust be able to clearly and effectively communicate English.
NewBanquet Sous Chef Odyssey RestaurantBanquet Sous ChefLos Angeles, CAAccrued Paid VacationPaid/Floating holidays for 5 major holidaysPaid Sick Time renewed yearlyEducation Assistance Program (EdAP) for hospitality related education growthEmployee Assistance Program (EAP) to assist with work life balanceManagement Referral Program with up to a $4,000 payout for qualifying management positionsPay: $80,000 - $90,000/ yearPhysical Demands:Frequent lifting, moving and carrying of kitchenware, cleaning equipment, food boxes, garbage etc. The Executive Sous Chef is responsible for overseeing the daily culinary operations of the restaurant, including inventory management, ordering, recipe sheets, training, kitchen safety & cleanliness, and the production of consistent, high-quality food.
NewChef In-Residence SoLa ImpactChef In-ResidenceLos Angeles, CA$35–$45 / hourWorking closely with the GM, Culinary & Café, the Chef in Residence oversees kitchen operations, supports curriculum implementation, mentors students, manages catering production, and develops kitchen staff. The ideal candidate is an experienced culinary professional who enjoys teaching, coaching, and building systems while creating an exceptional guest experience for café patrons, catering clients, and community partners.
NewSous Chef / Kitchen Operations Lead MK BRANDS LLCSous Chef / Kitchen Operations LeadGlendale, CA$25–$30 / hourPreferred experience includes high-volume, systems-driven operations such as Hillstone, Din Tai Fung, Cheesecake Factory, In-N-Out, Raising Cane's, Chick-fil-A, CAVA, Sweetgreen, or similar concepts. The right person will work directly alongside ownership and Chef Armen Martirosyan, learn every aspect of the operation, and play a key role in the future growth of the restaurant.
NewChef Temp Evolve Treatment CentersChef TempLos Angeles, CA$31–$33 / hourAbout the Role: As our Residential Chef , you will be responsible for: Prepare, plate and serve nutritious, balanced meals (lunch, dinner and 2 snacks) for residents and staff daily. Job Description Evolve Treatment Centers is looking for a Temp Chef to join our dedicated team at two of our beautiful 6-bed adolescent residential treatment centers in Tarzana, CA .
NewChef FOUR ROOTSChefAzusa, CAIn this role, you’ll be responsible for creating innovative menus and preparing delicious meals for our customers. The ideal candidate is experienced, creative, and able to delegate tasks to kitchen staff.
NewSous Chef Odyssey RestaurantSous ChefLos Angeles, CA$85,000–$90,000 / yearRepeating motions that may include the wrists, hands and/or fingersFrequent use of hand to finger motions, handle or feel objects, reach with hands and armsConstant bending, stooping and turning, etc. Recognized as one of OpenTable's Diners' Choice Award winners and consistently ranked among the top scenic restaurants in Los Angeles, The Odyssey has been a premier dining destination for decades.
NewSOUS CHEF (FULL TIME AND PART TIME) CulinArt SectorSOUS CHEF (FULL TIME AND PART TIME)San Juan Capistrano, CA$22–$31 / hourFounded in 1969, CulinArt manages more than 250 dining facilities for corporations, law and financial services firms, independent schools, colleges and universities, graduate schools, long-term care facilities and a variety of events & entertainment destinations across the country. CulinArt’s extremely diverse clientele, that includes many Fortune 500 businesses and esteemed educational institutions, affords great opportunities for career-advancing within the company across multiple industry segments and geographic regions.
NewSous Chef - Coral Tree Cafe - NEW Restaurant Relaunch CORAL TREE CAFESous Chef - Coral Tree Cafe - NEW Restaurant RelaunchLos Angeles, CAWhat We're Looking For2+ years of Sous Chef or comparable culinary leadership experience in an upscale casual restaurant.5+ years of professional cooking experience with strong technical and knife skills. What You'll DoSupport Kitchen OperationsWork closely with the Executive Chef and General Manager to support all aspects of daily kitchen operations.
NewSous Chef Palos Verdes Golf ClubSous ChefPalos Verdes Estates, CASupervises the production, plating, and presentation of the food at all Club events, including the dining room, banquets, golf tournaments, and grill, in a cost effective, safe manner to exceed Member and guest expectations and attract future business. Job Description GENERAL PURPOSE: Responsible for assisting Executive Chef with directing all aspects of the back of house food and beverage operation in regards to cuisine, cleanliness, food preparation, and final food presentation.
NewSous Chef The Proud BirdSous ChefLos Angeles, CARepeating motions that may include the wrists, hands and/or fingersFrequent use of hand to finger motions, handle or feel objects, reach with hands and armsConstant bending, stooping and turning, etc. Job Description Company Overview: The Proud Bird, a historic and iconic restaurant with a strong tie to the local community, makes quite a statement as a unique, upscale food hall with interactive aviation exhibits and a renovated events center.
NewSous Chef Innovative Dining GroupSous ChefWest Hollywood, CABOA Steakhouse offers an unforgettable experience in the world of American steakhouse cuisine, based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including Sushi Roku and Katana Robata & Sushi Bar. Assemble food production lines by checking the worktable, counter, broil station, fry station and line freezer to ensure they are properly stocked during and after service.
NewTeppan Chef Benihana - Newport BeachTeppan ChefNewport Beach, CAPrepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers). Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room.
NewSous Chef CCL Hospitality GroupSous ChefLa Verne, CA$70,500–$73,000 / yearWith four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests.
NewTeppan Chef Benihana - AnaheimTeppan ChefAnaheim, CAPrepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers). Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room.
NewCafe Chef Lunada MarketCafe ChefPalos Verdes Estates, CAWhat started as a neighborhood market has grown into one of the South Bay's favorite destinations for fresh, California coastal Food, earning recognition as Best New Business and being named among the Top 10 Best New Restaurants in the South Bay. Guests come for the food, but they return because of the experience—a welcoming atmosphere, an incredible patio overlooking the Palos Verdes community, and a team that genuinely cares about every guest who walks through our doors.
NewFood & Beverage Manager Hotel FigueroaFood & Beverage ManagerLos Angeles, CAHotel Figueroa’s vibrant arts program includes rotating art exhibits showcasing the works of L.A.’s most compelling female artists — an homage to its founding in 1926 as the largest project to have been financed, owned and operated by women. Overview: The Food & Beverage Manager is responsible for assisting in coordinating, supervising and directing all aspects of F&B outlet’s operations, while maintaining a profitable F&B outlet and high quality products and service levels.
NewChef de Cuisine Boujis HospitalityChef de CuisineWest Hollywood, CAThe Chef de Cuisine will be responsible for designing the menu, hiring and training kitchen staff, collaborating with restaurant management, optimizing staff productivity, and stepping in to help wherever needed. Job Description Chef de Cuisine Job Description Template We are looking for an admirable Chef de Cuisine to lead and inspire our kitchen staff in the creation of culinary masterpieces.
NewChef de Partie Scratch Restaurants GroupChef de PartieLos Angeles, CAReport to each shift on time and prepared to work: Maintain inventory including regular quality inspection of plateware, bowls, service pieces. Maintain a professional atmosphere with staff and supervisors inside and outside the establishment (limited outside interaction, no inappropriate personal relationships).