71 jobs found

Job Description Job Description Looking for a Sous Chef to run the line with us at Hege's, the French bistro in Freshfields Village. $65-70K + yearly bonus 2 weeks paid vacation Closed Sundays AND Mondays Dinner only, Tue-Sat, last seat 8:30 55 seats, classical French technique Team of 5 chefs 3+ years scratch kitchen, strong fundamentals, calm under pressure. French or fine-dining background a big plus. Tired of doubles and 6-day weeks? This is the schedule you've been looking for. Company Description Hege's is a casual, welcoming French Bistro where you'll experience the same gracious hospitality as the coastal gentry of Kiawah and Seabrook Islands. No foams. No froths. Just respect for the ingredients, the season, and talent in the kitchen. We are now currently looking to hire a new Sous Chef. If you have experience, make sure to apply today! We offer classic French and international cuisine in a casual, inviting atmosphere. Top pay Paid vacation Bonus structure Company Description Hege's is a casual, welcoming French Bistro where you'll experience the same gracious hospitality as the coastal gentry of Kiawah and Seabrook Islands. No foams. No froths. Just respect for the ingredients, the season, and talent in the kitchen. We are now currently looking to hire a new Sous Chef. If you have experience, make sure to apply today! We offer classic French and international cuisine in a casual, inviting atmosphere. Top pay Paid vacation Bonus structure

Papa Vino's Cook Papa Vino's has exciting opening for Line Cooks! As the "center of the action," you will have the opportunity to show off your skills in the kitchen preparing the most delicious Italian cuisine in Michiana! If you are a Cook (Chef, Line Cook, Prep Cook, etc.) with at least 2 years of experience working in a casual dining setting, that will get you noticed quickly! At Papa Vino's we not only value the guests; we value YOU. As such, for all your hard work; we reward our employees with the following: GREAT Pay Team member dining program Flexible schedules Opportunities for growth and advancement SO MUCH MORE! For immediate consideration and the opportunity to make an unbelievable move in your career where the food is UNMISTAKABLY GOOD, apply TODAY! JB.0.00.LN

Papa Vino's Cook Papa Vino's has exciting opening for Line Cooks! As the "center of the action," you will have the opportunity to show off your skills in the kitchen preparing the most delicious Italian cuisine in Michiana! If you are a Cook (Chef, Line Cook, Prep Cook, etc.) with at least 2 years of experience working in a casual dining setting, that will get you noticed quickly! At Papa Vino's we not only value the guests; we value YOU. As such, for all your hard work; we reward our employees with the following: GREAT Pay Team member dining program Flexible schedules Opportunities for growth and advancement SO MUCH MORE! For immediate consideration and the opportunity to make an unbelievable move in your career where the food is UNMISTAKABLY GOOD, apply TODAY! JB.0.00.LN

Job Description Job Description Sous Chef Elevated Fine Dining Great restaurants are built by great chefs. We're looking for an experienced Sous Chef to join the leadership team of an acclaimed fine dining restaurant known for exceptional cuisine, flawless execution, and uncompromising standards. This is an opportunity to work alongside a talented culinary team where craftsmanship, precision, and teamwork are valued every day. Why You'll Love This Role Competitive Salary ($75K - $85K) + bonus Medical Benefits 401(k) Paid Time Off Employee Dining Discounts Career Growth Opportunities Collaborative, chef-driven kitchen culture What You'll Do Lead daily kitchen operations alongside the Executive Chef. Ensure every dish meets the highest standards of quality, consistency, and presentation. Coach, mentor, and develop line cooks while fostering a culture of accountability and teamwork. Maintain food safety, sanitation, and operational excellence. Assist with inventory, ordering, scheduling, and food cost management. Support seasonal menu execution and continuous culinary innovation. What We're Looking For 2+ years of Sous Chef experience in an upscale or fine dining restaurant. Strong leadership skills and the ability to thrive in a high-volume, detail-driven kitchen. Passion for refined cuisine and exceptional presentation. Experience with food cost control, inventory, and kitchen operations. Commitment to excellence, organization, and developing others. If you're ready to take the next step in your culinary career and help lead a kitchen where every plate matters, we'd love to hear from you. Company Description Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client. Company Description Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client.

Job Description Job Description Sous Chef Elevated Fine Dining Are you a culinary professional who believes every plate should leave the kitchen flawless? We are seeking an experienced Sous Chef to join the leadership team of an acclaimed fine dining restaurant known for exceptional cuisine, refined execution, and uncompromising attention to detail. This is an opportunity to work alongside an accomplished culinary leadership team that values craftsmanship, precision, and continuous pursuit of excellence. We are looking for a chef who takes pride in every ingredient, every technique, and every guest experience. Deliver Culinary Excellence Execute every dish with exceptional consistency, precision, and presentation. Maintain the highest standards of food quality, flavor, and visual appeal. Ensure every plate reflects the restaurant's commitment to elevated dining. Lead Kitchen Operations Assist in managing all daily kitchen operations, including prep, production, service, and execution. Maintain a highly organized, clean, and efficient kitchen environment. Ensure compliance with all food safety, sanitation, and health regulations. Inspire and Develop the Team Lead by example through professionalism, urgency, and attention to detail. Mentor and coach cooks while reinforcing proper techniques and high culinary standards. Foster a culture of accountability, teamwork, and continuous improvement. Maintain Exceptional Standards Monitor every aspect of food production to ensure consistency and excellence. Uphold exact recipe execution, portioning, seasoning, and plating standards. Identify opportunities to improve quality, efficiency, and guest satisfaction. Support Menu Execution Partner with the Executive Chef to execute seasonal menus and chef-driven features. Assist with recipe refinement, testing, and presentation standards. Contribute ideas while respecting the restaurant's culinary vision. Control Costs Without Sacrificing Quality Assist with inventory management, ordering, and product rotation. Minimize waste while protecting premium product quality. Help achieve food cost goals through proper purchasing, portion control, and inventory management. What We're Looking For Minimum of 2 years of experience as a Sous Chef or Senior Chef de Partie in an elevated fine dining environment. Strong background in refined cooking techniques and luxury-level food presentation. Passion for culinary excellence and meticulous attention to detail. High standards for cleanliness, organization, and kitchen discipline. Proven leadership experience developing and motivating culinary teams. Strong understanding of food safety, sanitation, and HACCP principles. Ability to perform with composure and precision during high-volume service. Professional work ethic with a commitment to consistency and continuous improvement. Flexibility to work evenings, weekends, and holidays. What We Offer Competitive salary Direct Deposit 401(k) Comprehensive medical benefits Paid Time Off (PTO) Employee dining discounts Outstanding opportunities for career growth and advancement A collaborative kitchen culture focused on craftsmanship and culinary excellence If you are passionate about refined cuisine, relentless attention to detail, and creating unforgettable dining experiences, we'd love to connect with you Company Description Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client. Company Description Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client.

Job Description Job Description Four Eleven York is one of Norfolk's favorite dining destinations-a 28-seat restaurant with 24-seat courtyard and boutique inn known for thoughtful hospitality, seasonal menus, and memorable guest experiences. We're looking for a Chef de Cuisine to work alongside ownership in leading our kitchen. This is a hands-on role for someone who enjoys cooking, mentoring a small team, and helping shape a menu built around seafood, local ingredients, and refined but approachable cuisine. Our operation is intentionally small, allowing us to focus on quality over volume. In addition to nightly dinner service, we host intimate weddings, private dinners, and special events that keep the work creative and varied. What You'll Do Lead daily kitchen operations and service Prepare and execute seasonal menus with consistency and attention to detail Work with ownership on menu development, specials, and private event menus Train, mentor, and support a small kitchen team Maintain high standards of cleanliness, organization, and food safety Assist with ordering, inventory, food costing, and prep planning We're Looking For Someone Who Has experience in a leadership role in a professional kitchen Is passionate about seafood and seasonal cooking Leads by example and enjoys working on the line Thrives in a hospitality-focused environment where every guest experience matters Values teamwork, organization, and continuous improvement Lives in or is willing to relocate to the Norfolk area If you're looking for a kitchen where you can have a meaningful impact, cook thoughtful food, and be part of a close-knit team, we'd love to hear from you. Skip the cover letter. Just send us your resume along with a few sentences about your background and what interests you about Four Eleven York. Schedule Wednesday-Sunday Evenings plus Sunday brunch Company Description Four Eleven York is a boutique inn and fine dining restaurant offering elegant, memorable experiences. Known for personalized service, locally inspired cuisine, and luxurious accommodations, we provide a charming getaway for travelers and an elevated dining destination for locals and visitors alike. Company Description Four Eleven York is a boutique inn and fine dining restaurant offering elegant, memorable experiences. Known for personalized service, locally inspired cuisine, and luxurious accommodations, we provide a charming getaway for travelers and an elevated dining destination for locals and visitors alike.

Job Description Job Description Arizona Food Pioneer award winning Chef Michael Rusconi of Rusconis American Kitchen is seeking a Sous Chef for his casual fine dining restaurant in Phoenix. If you are passionate about cooking and want to be part of a great team with amazing potential for growth, this is your perfect opportunity to take your career to the next level! This opportunity comes with the ability to earn an ownership share of the restaurant Must have COMPLETED THE ASSESMENT QUESTIONS. OPEN AVAILABILITY, CULINARY SCHOOL TRAINING, FINE DINING EXPERIENCE. INSTITUTIONAL EXPERIENCE DOES NOT ATTRACT OUR ATTENTION. WE ARE LOOKING FOR A ROCK STAR COOK WHO WE CAN TRAIN TO BE OUR SOUS CHEF AND EARN AN OWNERSHIP SHARE OF THE RESTUARANT. Must be legal to work in the US for any employer. Qualifications: Minimum of 3 yrs experience in a fine dining fast paced setting Possess leadership, team building and implementation skills Exhibit superior technical and natural cooking abilities Possess highly-developed knowledge of various culinary styles and mastery of all line level cooking stations Excellent verbal communication skills Behavior/Skills: Passionate Curious Sincere Empathetic Social Able to work independently with minimal direct supervision Organized and detail oriented Able to handle multiple tasks and works well in environment with time constraints Able to handle last minute changes Responsibilities (these are not all inclusive): This is a working position. You will work in all areas of the Kitchen Create and work a weekly schedule of designated shifts in coordination with other chefs working any / all stations as needed Create and manage effective schedule for BOH employees in line with labor cost goals Supervise Kitchen operations and set the level of professional expectations Coordinate with Executive Sous Chef and Chef for menu development Training of newly hired BOH staff and those placed in new positions Ongoing training/coaching of all BOH staff, on each aspect of their positions with follow up and periodic performance reviews Work to resolve employee performance issues in a timely and positive manner. Asses appropriate discipline as needed in a thorough manner. Seek support as needed from other senior management. Maintain vendor/supplier ordering and purchasing systems, including effective pars to optimize product quality and use Track product usage and variances with accurate monthly inventories Source most effective products balancing quality and cost Coordinate and ensure timelines off repair and maintenance Make certain that exceptional presentation in all areas including: products, displays, uniforms and kitchen facilities are consistently met Ensure quality, consistency and timeliness of products being served Work to support P&L goals. Complete daily administrative duties timely and effectively including manager log notes, invoice processing and employee documentation Maintain thorough, effective and timely communication with other management personnel Follow, teach and enforce excellent food safety and sanitation practices Follow, teach and enforce all Company policies and procedures Work to maintain a productive and positive work environment and relations with employees, colleagues and business associates. Performs other duties as assigned by superiors Please send resume and tell us why you are the right candidate for the job. Only serious inquiries. Job Type: Full-time Pay: $50,000.00 - $70,000.00 per year Company Description Highly regarded casual fine dining establishment featuring Contemporary American Cuisine with Food Pioneer Award winning Chef Michael Rusconi Company Description Highly regarded casual fine dining establishment featuring Contemporary American Cuisine with Food Pioneer Award winning Chef Michael Rusconi

Job Description Job Description Marker 32 is seeking an experienced, passionate, and hands-on Chef de Cuisine to assist in leading our culinary team in delivering exceptional coastal dining experiences. The Chef de Cuisine is responsible for the daily operation of the kitchen, ensuring the highest standards of food quality, consistency, sanitation, and team performance. Working closely with the Executive Chef and restaurant leadership, this role combines culinary creativity with strong operational and leadership skills. The ideal candidate is a motivated leader who thrives in a fast-paced, high-volume environment while maintaining a commitment to excellence, hospitality, and teamwork. Key Responsibilities: Culinary Leadership Ensure every dish meets Marker 32's standards for quality, presentation, consistency, and flavor. Maintain recipe adherence, portion control, and food quality standards. Assist with seasonal menu development, specials, and recipe testing. Maintain high standards of cleanliness, organization, and kitchen efficiency. Team Leadership : Recruit, train, mentor, and develop kitchen staff. Foster a positive, respectful, and accountable team culture. Coach employees through regular feedback and performance evaluations. Lead pre-shift meetings and communicate daily priorities. Operations & Financial Management : Manage food and labor costs while maintaining exceptional guest satisfaction. Monitor inventory levels and place food and supply orders. Minimize waste through proper inventory management and production planning. Food Safety & Compliance: Ensure compliance with all local, state, and federal health regulations. Enforce proper sanitation procedures and workplace safety practices. Prepare for and maintain excellent health inspection scores. Guest Experience: Work collaboratively with the front-of-house management team to provide seamless guest experiences. Maintain a visible leadership presence during service. Qualifications : 5+ years of progressive culinary leadership experience. Previous experience as a Sous Chef or Chef de Cuisine in an upscale casual or fine dining restaurant. Strong knowledge of seafood, steaks, contemporary American cuisine, and seasonal ingredients. Proven ability to lead, motivate, and develop kitchen teams. Strong organizational and time-management skills. Experience managing food cost, labor cost, and inventory. Knowledge of food safety regulations and sanitation standards. Ability to work evenings, weekends, and holidays. ServSafe Manager Certification (preferred or required). Preferred Skills: Strong knife skills and advanced cooking techniques. Experience with high-volume service. Excellent communication and leadership abilities. Ability to remain calm and effective under pressure. Creative menu planning and recipe development. Proficiency with kitchen management and inventory systems. What We Offer Competitive salary based on experience Performance bonus opportunities Paid vacation and paid time off Health insurance benefits Dining discounts Opportunity to contribute creatively to one of Jacksonville Beach's premier waterfront dining destinations. Marker 32 is an established 30+ years restaurant that produces great young chefs. The Company Description Local, fast-growth hospitality professionals managing 9 restaurant locations with more locations in development. Company Description Local, fast-growth hospitality professionals managing 9 restaurant locations with more locations in development.

Job Description Job Description The Sous Chef/Line Cook plays a crucial role in a luxury 5-star dining establishment, supporting the Head Chef in delivering specialty cuisine. This position involves preparing and cooking high-quality dishes, maintaining kitchen standards, managing inventory, and collaborating closely with a team to ensure exceptional food presentation and service. The role requires flexibility with rotating shifts, including occasional nights and weekends. Responsibilities Prepare and cook specialty cuisine dishes to high standards Maintain cleanliness and organization of the kitchen Manage kitchen inventory and supplies efficiently Collaborate effectively with kitchen team members under the Head Chef's guidance Assist with food plating and presentation to meet luxury dining standards Adhere to kitchen safety and hygiene protocols Preferred Qualifications 1+ years experience in culinary arts Proficient in food preparation and knife skills Strong knowledge of kitchen safety practices Experience with inventory management Excellent time management and teamwork skills Effective communication abilities Skillful in food presentation

Job Description Job Description Position: Sous Chef Location: Nashville, TN Base Salary: $65,000 - $75,000 Job Summary We are seeking a talented and passionate Sous Chef to join our culinary team. You will manage daily kitchen operations, lead line cooks, and ensure the highest food quality. This role requires strong leadership, excellent culinary skills, and a deep understanding of authentic and modern Mexican cuisine would be a plus, but not required. You will work closely with the Executive Chef to maintain kitchen efficiency, safety, and inventory control. Key Responsibilities Manage daily food preparation and kitchen operations. Lead, train, and mentor the culinary line staff. Enforce strict sanitation and food safety standards. Monitor inventory levels and assist with ordering. Ensure consistent plate presentation and flavor profiles. Expedite food orders efficiently during peak service hours. Develop daily specials using seasonal, fresh ingredients. Maintain kitchen equipment and report maintenance needs. Qualifications Experience: Minimum 2 years as a Sous Chef. Knife Skills: Portioning meat, poultry, and seafood accurately. Scratch Kitchen: Experience is a must Leadership: Proven ability to manage, motivate, and direct a diverse team. Schedule: Flexibility to work evenings, weekends, and holidays. Physical Ability: Able to stand for long periods and lift up to 50 pounds. Manage daily food preparation and overall kitchen operations. Language : Professional proficiency in Spanish is a plus. Benefits Competitive salary based on experience. Paid time off and health insurance options. Opportunities for career growth within the company. Paid vacation Apply Now - Restaurant Sous Chef - Nashville, TN As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Gecko Hospitality, has your consent to communicate via SMS text message moving forward. Terms of Service are available at Privacy Policy can be found at Message and data rates may apply, depending on your mobile phone service plan. For more help reply "HELP" to your texts or you can opt-out by replying STOP Company Description Since 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its Clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals. Voted Forbes best recruitment firm since 2018. Our national network consists of 37 regional offices that are driven to meet the needs of the hospitality industry. In addition, Gecko Hospitality offers the largest selection of hospitality jobs, restaurant jobs, hotel jobs, resort jobs and club management jobs online. Our specialized, hospitality-focused team covers all 50 states and Canada with over 80 Franchise Partners and recruiters. Gecko Hospitality was founded on providing the finest restaurant jobs nationwide to the highest performing candidates. More importantly, our Franchise Partners and recruiters began their careers in hospitality and there is no finer training ground for recruiting than real life experience. At Gecko Hospitality, we are passionate about making sure that every member of our recruiting team is familiar with our philosophies. In the same way that we learn about people when developing relationships and friendships, we want our people to have a sense of Gecko Hospitality's values and insight into our company's "personality." With this insight comes a greater understanding of how values "fit" with Gecko Hospitality's values, why we do things the way we do as well as providing a basis for making decisions that are appropriate to those values. We all play a part in keeping these traditions and philosophies alive. We want every member of our recruiting team to understand that we are only as good as how well we follow these philosophies on an every day basis. Gecko Hospitality is all about achieving results by being motivated. This motivation to achieve results comes from within. No one can motivate us, nor can we motivate anyone else. As leaders, all that we can do is provide an environment where people motivate themselves to achieve mutually beneficial goals. Along with this philosophy, each team member possesses the following traits for which we are proud: honesty, integrity, desire, determination, listening skills, rapid learning, responding in a timely manner, effective communication skills, thoroughness, empathy, compassion, and most of all we want every team member to have a strong work ethic that motivates them to produce superior results both for our candidates and for our Clients. At Gecko Hospitality, you certainly have more choices Company Description Since 2000, Gecko Hospitality and its dedicated Franchise Partners and Recruiters throughout the United States have been pioneers in the hospitality recruiting industry. The value that Gecko Hospitality provides to its Clientele is evident in the advanced networking and technology skills our professional recruiters possess in identifying qualified restaurant professionals. Voted Forbes best recruitment firm since 2018. Our national network consists of 37 regional offices that are driven to meet the needs of the hospitality industry. In addition, Gecko Hospitality offers the largest selection of hospitality jobs, restaurant jobs, hotel jobs, resort jobs and club management jobs online. Our specialized, hospitality-focused team covers all 50 states and Canada with over 80 Franchise Partners and recruiters. Gecko Hospitality was founded on providing the finest restaurant jobs nationwide to the highest performing candidates. More importantly, our Franchise Partners and recruiters began their careers in hospitality and there is no finer training ground for recruiting than real life experience. At Gecko Hospitality, we are passionate about making sure that every member of our recruiting team is familiar with our philosophies. In the same way that we learn about people when developing relationships and friendships, we want our people to have a sense of Gecko Hospitality's values and insight into our company's "personality." With this insight comes a greater understanding of how values "fit" with Gecko Hospitality's values, why we do things the way we do as well as providing a basis for making decisions that are appropriate to those values. We all play a part in keeping these traditions and philosophies alive. We want every member of our recruiting team to understand that we are only as good as how well we follow these philosophies on an every day basis. Gecko Hospitality is all about achieving results by being motivated. This motivation to achieve results comes from within. No one can motivate us, nor can we motivate anyone else. As leaders, all that we can do is provide an environment where people motivate themselves to achieve mutually beneficial goals. Along with this philosophy, each team member possesses the following traits for which we are proud: honesty, integrity, desire, determination, listening skills, rapid learning, responding in a timely manner, effective communication skills, thoroughness, empathy, compassion, and most of all we want every team member to have a strong work ethic that motivates them to produce superior results both for our candidates and for our Clients. At Gecko Hospitality, you certainly have more choices

Job Description Job Description Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR . What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR Provides direction and training to team members by coaching, counseling, and providing feedback Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Responsible for scheduling back of house team members Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen What's in it for you: Excellent earning potential Participation in a Profit Sharing Plan Comprehensive training Three weeks of paid time-off annually 401k + company match Competitive benefits - Medical, Dental, Vision, & Life Insurance New restaurant openings - several growth opportunities for all team members! Holiday closures - closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! Qualifications: 2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Butchering experience preferred Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and apply to Firebirds today! Firebirds is an Equal Opportunity Employer. Company Description Firebirds Wood Fired Grill is a collection of 71 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit like Firebirds on Facebook or follow Firebirds on Twitter or Instagram Company Description Firebirds Wood Fired Grill is a collection of 71 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit like Firebirds on Facebook or follow Firebirds on Twitter or Instagram

Job Description Job Description This position is paused at this moment. If you are interested in this position, please contact us directly. Essential Job Functions: Job Location is at: Japan Pavilion in EPCOT. Develop or modify menu items with approval of Culinary Control Budget. Adhere Company Direction of recipes, responsible for food quality and presentation, collaborates with Culinary Administration to develop the menu. (Collaborate with head chef on new menu creation) Assess the kitchen staff for a daily shift, work-schedule as maximizing operation efficiency and decreasing labor cost. Approve employee's schedules, hours and timesheets for Cook I, II & III Adhere to the sanitation standards in the kitchen as required by WDWC, the Company and the HACCP Program, also execute to maintain accurate record-keeping which is required by the HACCP program. Adhere to the Company food handling, food preparation and cooking standards, and safety directives by Safety Officer and Facility Management. Ensure you provide instructions on food quality and cooking skills to Cook I, II and III, and provide them with regular feedback and coaching. Evaluation support for head chef regarding Cook I, II and III cooking skills, behavior, attitude and compliance with corporate rules. Jump in operation and prepare food menu items at cooking when it's required as the service becomes behind and there is an emergency shortage of the number of cooks. Assist in other areas as needed by business. Assist with Cook I, II & III lunch break rotation. Pay careful attention and calculate the food cost (%), labor cost (%), and kitchen productivity, inventory; work with Culinary Administration to improve. Ensure preparation of inventory by aligning with Purchase and Culinary Administration to organize kitchen and food storage areas, all the equipment, tools and cooling units to be secured and functioning properly. At management request, train and manage a supervisor and workers of the contract service when a new menu item or new preparation method is introduced. Determine what information, skills, and/or training are needed and do the necessary training. Inform Culinary Administration of Training Build skill test with Manager of Culinary Administration and HR. Administer skill test for promotions for Cook Department. When the head chef is not available, ensure operations are up to par while communicating with the chef about any issues with workers, guests or equipment. Assist with Butchering Meat and Fish Cut as necessary. Other Job Functions: Estimate and schedules volume of food preparation for efficiency to meet with anticipated number of guests. Control excess and waste. Execute the opening/closing of the kitchen which include: Pre-shift meeting with production Take temperatures. Receive and check the quality of food deliveries. Take banquet and sushi orders and schedule with advanced employees. Review Invoice for sushi/banquet orders. Create and prepare Happy meal menu/ Employee meal menu. Physical Effort: Must be able to lift 40 lbs. Sitting Standing Lifting Walking Seeing Reaching Able to smell and identify odor. Working Conditions: Moderate Noise Restaurant environment Qualifications: Five years of experience in a restaurant business; or Three years of experience in Cooking Department. Culinary certificate or diploma preferred. Bi-lingual in Japanese, preferred. Understanding of Japanese Cuisine, preferred Other Qualifications: Able to multi-task with competing priorities and meet deadlines in a face pace environment. Able to work weekends and/or holidays as required. Able to communicate in English with supervisors, colleagues, and individuals inside and outside the company. Able to work effectively and relate well with others. Able to do basic arithmetic which includes subtraction, addition, division, multiplication and counting of items. The employee must also be able to analyze and solve simple problems. Able to read and comprehend written information.

Job Description Job Description Established progressive restaurant group is interviewing qualified, ambitious and dedicated individuals for the positions of Chef de Cuisine & Sous Chef. Only serious and committed culinary professionals need apply. Applicants must have at least five years of fine-dining restaurant experience, and most importantly, be passionate about food. If you fit that description, please respond to this ad with your resume and cover letter. JOB DESCRIPTION: This key role is perfect for a passionate, innovative, self-motivated, hands-on Chef who loves to create and cook great food "from scratch." We are seeking candidates with a 'non-corporate' roll-up-your-sleeves ethos! As our back-of-house leader, your mentorship and leadership to the team is fundamental to our success. What else is super important in our kitchen? Innovative culinary mindset Keen organizational skills Food cost management Valuing & fostering diversity Adaptability Customer focus DUTIES INCLUDE: 1. Maintaining relationships with suppliers 2. Manage day-to-day kitchen operations, including sanitation requirements and maintenance of kitchen equipment 3. Oversee food preparation by prep cooks & line cooks and kitchen porters 4. Manage hiring and kitchen staff 5. Plan menus with the sous chef & General Manager 6. Execute the menu (by overseeing all expo and stations, for example) and work any station on the line Candidates must have a minimum of 3 years proven working experience as a Chef de Cuisine, Sous Chef and/or equivalent kitchen leadership in a fast-paced, "from scratch" full service restaurant.' Job Type: Full-time Salary: Commensurate with experience Benefits: Dental insurance Employee discount Health insurance Vision insurance Physical setting: Fine dining restaurant Experience: Culinary Experience: 1 year (Required) Work Location: In person

Job Description Job Description Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR . What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR Provides direction and training to team members by coaching, counseling, and providing feedback Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Responsible for scheduling back of house team members Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen What's in it for you: Excellent earning potential Participation in a Profit Sharing Plan Comprehensive training Three weeks of paid time-off annually Competitive benefits - Medical, Dental, Vision, & Life Insurance New restaurant openings - several growth opportunities for all team members! Holiday closures - closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! Qualifications: 2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Butchering experience preferred Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and apply to Firebirds today! Firebirds is an Equal Opportunity Employer. Company Description Firebirds Wood Fired Grill is a collection of 71 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit like Firebirds on Facebook or follow Firebirds on Twitter or Instagram Company Description Firebirds Wood Fired Grill is a collection of 71 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit like Firebirds on Facebook or follow Firebirds on Twitter or Instagram

Job Description Job Description Sous Chef - Modern Japanese Concept Work Alongside Award-Winning Chef Chris Location : Quincy, MA (Greater Boston Area) Position : Sous Chef (Full-Time) Compensation : Competitive Salary + Performance Bonus The Opportunity : We are seeking a talented and motivated Sous Chef to join the launch of an exciting new Modern Japanese concept in the Greater Boston area. This is a rare opportunity to work directly alongside Award-Winning Chef Chris, whose career spans from the acclaimed AKA Bistro () to Momi Nonmi (2017-Present). Chef Chris has earned multiple "Best of Boston" awards and was recognized as part of the prestigious StarChefs Rising Stars Class of 2009 - alongside several chefs who later became some of the biggest names in the culinary industry. With a background collaborating and training with respected chefs including Ken Oringer, Chef Chris has built a reputation for developing talent, pushing creativity, and creating unforgettable dining experiences. If you are serious about growth, passionate about hospitality, and looking to elevate your culinary career, this kitchen can become your next major step. The Environment: Our concept is designed around an intimate and interactive dining experience - not a traditional hidden back-of-house environment. Chefs work directly in front of guests, creating a fast-paced, energetic, and highly engaging atmosphere where hospitality and craftsmanship come together. This is a kitchen for chefs who enjoy connecting with people, sharing their passion, and seeing guests experience their food in real time. Responsibilities : Work directly with Chef Chris to execute and develop a fresh Modern Japanese menu. Lead and maintain strong daily kitchen operations with consistency and professionalism. Engage with guests in an open kitchen environment and contribute to the overall dining experience. Help train, motivate, and build a positive team culture with line cooks and prep staff. Maintain high standards of cleanliness, organization, and execution. What We're Looking For: 2+ years of kitchen experience preferred. Strong knife skills and solid culinary fundamentals. Passion for Japanese cuisine, hospitality, and continuous learning. Comfortable working in an interactive, guest-facing environment. Positive attitude, strong work ethic, and team-first mentality. A chef looking for long-term growth and mentorship. Perks & Benefits : Competitive salary based on experience. Performance-based bonus opportunities. Direct mentorship from an award-winning chef. Fast-paced, creative, and collaborative work environment. Opportunity for rapid professional growth within an expanding concept. To Apply : If you are interested in being part of an exciting restaurant launch and growing alongside a passionate culinary team, please submit your resume and a brief introduction about yourself and your career goals.

Job Description Job Description LUCIEN is a 30-seat fine dining restaurant new to La Jolla. Helmed by Chef Elijah Arizmendi, whose career has taken him through acclaimed Michelin-starred restaurants such as Per Se, Joël Robuchon, Daniel, and L'abeille, LUCIEN offers guests a hyper-seasonal, carefully curated tasting menu that embodies Chef's vision for Californian cuisine. At LUCIEN, we celebrate local farms and fishermen, taking only the best ingredients and elevating them through both modern mastery and time-honored techniques. We are seeking ambitious, passionate, and detail-oriented individuals to join our team as Chef de Partie (both savory and sweet/pastry), and to create an exceptional, memorable dining experience. As Chef de Partie, you will be responsible for maintaining a high level of standards set by the Chef including ingredient and equipment handling, station cleanliness and steps of service that goes beyond just cooking. You will be responsible for all aspects of a specific area of the kitchen, including mise en place, station upkeep, inventory, and of course, cooking. Most importantly, you have an ownership mentality; you obsess over guests and constantly strive to go above and beyond in the pursuit of excellence, Required Qualifications 2+ years in a fine dining/Michelin-starred kitchen A passion for culinary arts Ability to work in a fast-paced environment while maintaining attention to detail and composure under pressure Ability to connect with guests. At LUCIEN, all kitchen staff interact with and serve guests in the dining room. A team player with a positive attitude

Job Description Job Description Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR . What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR Provides direction and training to team members by coaching, counseling, and providing feedback Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Responsible for scheduling back of house team members Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen What's in it for you: Excellent earning potential Participation in a Profit Sharing Plan Comprehensive training Three weeks of paid time-off annually 401k + Company Match Competitive benefits - Medical, Dental, Vision, & Life Insurance New restaurant openings - several growth opportunities for all team members! Holiday closures - closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! Qualifications: 2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Butchering experience preferred Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and apply to Firebirds today! Firebirds is an Equal Opportunity Employer. Company Description Firebirds Wood Fired Grill is a collection of 71 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit like Firebirds on Facebook or follow Firebirds on Twitter or Instagram Company Description Firebirds Wood Fired Grill is a collection of 71 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit like Firebirds on Facebook or follow Firebirds on Twitter or Instagram

Job Description Job Description NOW HIRING FOR A NEW RESTAURANT OPENING Position Overview: Our Sous Chefs partner with the Executive Chef to provide direction and training to team members by coaching, counseling, and providing feedback on job performance. The Sous Chefs are responsible for butchering and portion control, additionally they supervise team members who have been certified in butchering duties. We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back of house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory. Our Sous Chefs oversee all back of house operations and food production for the restaurant and FIREBAR . What we expect of you: Provides support to Executive Chef in all areas of responsibility Manages back of house team members, operations, and food production for the restaurant and FIREBAR Provides direction and training to team members by coaching, counseling, and providing feedback Accountable for ordering produce, seafood, and main food orders Conducts inventory bi-weekly in a team effort Responsible for scheduling back of house team members Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals Supervises and participates in butchering and portion control on each shift Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen What's in it for you: Excellent earning potential Attainable monthly bonus program Comprehensive training Three weeks of paid time-off annually 401k + Company Match Competitive benefits- Medical, Dental, Vision, & Life Insurance New store openings- several growth opportunities for all team members! Holiday closures- closed on Christmas and Thanksgiving Day; early closures on Christmas Eve! Qualifications: 2 years high volume, full service restaurant experience in a management position Warm, passionate, and committed to the industry Excellent communication skills Ability to remain calm, cool, and collected under pressure Self-Actualized and motivated Self-discipline; maintained professional appearance Butchering experience preferred Scratch Kitchen Experience preferred If you are seeking a position with growth opportunities, in depth learning and development, and supportive team members, then spark the flame and apply to Firebirds today! Firebirds is an Equal Opportunity Employer. Company Description Firebirds Wood Fired Grill is a collection of 71 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit like Firebirds on Facebook or follow Firebirds on Twitter or Instagram Company Description Firebirds Wood Fired Grill is a collection of 71 polished-casual restaurants specializing in boldly flavored, classic American cuisine, including fresh steaks and seafood prepared from scratch and seared over local hickory, oak or pecan wood on an authentic wood-fired grill. Architectural features include custom-designed wine walls, inviting patios and the FIREBAR, which boasts a wide selection of artisan cocktails, craft beer and a robust wine list, including Firebirds private label wine, served at proper cellar temperatures. With its purpose to Serve, enrich and exceed, Firebirds prides itself on providing real value and unexpected delights to its guests, while weaving itself into the fabric of the communities it serves. To date, Firebirds has donated more than $4 million to Alex's Lemonade Stand Foundation to fund childhood cancer research through the sale of its freshly squeezed lemonade. Firebirds has received numerous national awards, including multiple Trip Advisor Certificates of Excellence and recognition in the FSR 50 Top 10 Fast-Growing Chains and as one of 10 Breakout Brands by Nations Restaurant News. For more information or to find a location, visit like Firebirds on Facebook or follow Firebirds on Twitter or Instagram

Job Description Job Description Position: Chef Type: Hourly, Full-Time, Non-Exempt Compensation: $25-$27 per hour Shift: Monday-Friday 8:30am-5pm (with potential for overtime as needed) Key Responsibilities and Duties Plan and submit weekly lunch and dinner menus (covering all 7 days) for approval by the Culinary Director, ensuring variety, nutrition, and program alignment. Maintain strict adherence to a per-client food budget while placing orders and managing food costs. Develop and follow detailed prep instructions and portioning guidelines to support multiple dietary programs. Oversee and execute weekend meal preparations, including clear re-heating instructions to ensure meal quality and consistency. Submit accurate and timely expense reports through the Brex platform for all food and kitchen-related purchases. Complete and maintain daily temperature logs for all refrigeration and freezer units, ensuring compliance with food safety regulations. Coordinate and deliver meals for satellite programs as needed, ensuring timely service and adherence to quality standards. Prepare, cook, and serve lunch and dinner for up to 90 clients in a residential behavioral healthcare environment. Order all necessary food and kitchen supplies from approved vendors in alignment with the approved menu and budget constraints. Set up and serve meals during lunch and dinner service, ensuring proper food handling, temperature control, and client satisfaction. Manage food and supply inventory with a focus on rotation, labeling, proper storage, and minimizing waste. Ensure the kitchen remains clean, organized, and in compliance with all local health and safety regulations. Safely deliver meals using a company vehicle when required, maintaining food integrity during transport. Qualifications Valid Food Handler's Certification Current CPR and First Aid Certification Recent TB Test Screening Successful completion of Live Scan Fingerprinting or Background check Ability to lift and carry up to 40 lbs Valid CA Driver's License Minimum of 3 years of experience in a professional kitchen setting (prep chef, line cook, catering, or personal/private chef) Desired Skills and Experience Demonstrated experience in catering services and custom menu development Proficiency in preparing a wide range of cuisines and accommodating special dietary needs, including but not limited to: Vegan Vegetarian Pescatarian Gluten-free Low sodium Diabetic-friendly meals Familiarity with kitchen operations in residential healthcare or similar environments Ability to work independently with minimal supervision while maintaining clear and effective communication High level of reliability, with a strong commitment to weekend availability (mandatory) Physical stamina to stand for extended periods and manage a fast-paced kitchen environment Company Description: Akua Behavioral Health is California's leading mental health and substance abuse treatment center. We provide our clients with individualized, compassionate treatment from Master's and Doctorate level clinicians across various levels of care at fully licensed and accredited facilities throughout Northern and Southern California. To give our clients the best chance at lasting recovery, we pioneered an integrative East-meets-West approach that combines Western evidence-based treatment with holistic Eastern traditions to treat the mind, body, and spirit. Our mission is to create an environment of healing and transformation for each client seeking change.