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Job Description SUMMARY: • Maintain a sanitary environment for food and beverage preparation and storage, as well as maintain the dish stations, all kitchen areas, and restaurant back of the house areas while assisting the Sous Chefs with those assignments and responsibilities as they arise. ESSENTIAL DUTIES AND RESPONSIBILITIES: (Includes but not limited to the following) • Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of treating our guests and each other with kindness, dignity and respect, • Clean and sanitize all dishware, glassware and silverware., • Maintain cleanliness and organization of all kitchen areas and equipment., • Maintain a pace of work, which allows supplies to be cleaned and put in their proper place, which meets business demands., • Operate equipment as directed., • Stock all supplies as directed by your immediate supervisor., • Assist others in duties as directed by supervisors., • Must assist patrons in answering questions and direct them to areas of safety during emergencies as instructed by management, security or senior crew members., • Assure exceptional customer service to all patrons by communicating in a pleasant, friendly, and professional manner at all times., • Sets up dishwashing machine, i.e., drains closed, tanks filled, temperatures at correct level, detergent at proper level and thoroughly cleans dishwashing equipment and working areas., • Responsible for handling the removal of garbage; mopping and sweeping floors; washing walls and ceiling tiles., • Wear all PPE as according to OSHA standards., • Follow all health & sanitation guidelines., • Assist the Cooks and Servers as necessary., • Scrapes food from dirty dishes, pots, pans, and trays and washes them by hand or in dishwashing machine., • Run silverware & glasses through dish machine twice., • Sweeps and mops floor in dish area as needed., • Refill soap & paper towels as needed., • Washes stainless steel walls, doors, & kitchen equipment., • Separates and removes trash and garbage and places it in designated containers; steam-cleans or hoses-out garbage cans as needed., • Clean Cooler floors, doors, thresholds, kick plates, & shelves 3 times a week. Keep Kitchen areas stocked., • Transfers supplies and equipment between storage and work areas by hand or by use of hand truck., • Puts away all clean utensils; puts away & rotates stock in designated areas., • Responsible for the overall cleanliness of all kitchen, dish room, storeroom, Grab n Go, corridors and clean and maintain REC lounge., • Perform such other duties as assigned by Steward supervisor and/or Sous chef., • Perform general cleaning tasks using standard cleaning products as assigned by supervisor to adhere to health standards., • Perform other duties as requested by management, for example cleaning unexpected spills, or special customer requests, to ensure total customer satisfaction. QUALIFICATIONS: • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required., • Knowledge of the appropriate supplies and equipment needed to service restaurant kitchen and casino., • Ability to operate dishwasher and other cleaning equipment., • Knowledge of proper usage of all cleaning chemicals according to standards. EDUCATION and/or EXPERIENCE: • Any combination of education, training or experience that provides the required knowledge, skills and abilities. Three to six months experience in high volume food and beverage operation preferred. MATHEMATICAL SKILLS: • Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance. REASONING ABILITY: • Ability to apply common sense understanding to carry out simple one- or two-step instructions. Ability to deal with standardized situations with only occasional or no variables. CERTIFICATES, LICENSES, REGISTRATIONS: • Ability to obtain any government required licenses or certificates. For example: CPR Certification and/or First Aid training. PHYSICAL DEMANDS: • The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job., • While performing the duties of this job, the team member is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and climb or balance. The team member frequently is required to stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The team member must regularly lift and/or move up to 50 pounds through a crowded room and move or push a hand car/truck weighing a maximum of 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: • The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job., • While performing the duties of this job, the team member is regularly exposed to wet and/or humid conditions and moving mechanical parts. The team member is frequently exposed to fumes or airborne particles. The noise level in the work environment is usually loud., • Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level. Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time.

Job Description SUMMARY: To provide the most responsive, knowledgeable, and courteous service possible through assuming production activity in the kitchen. Executing recipes based on the Standard Operating Procedure Manual including batch cooking and line cooking. Cooks must work neat and clean and follow health standards for their station and the general work areas of the kitchen. They are to be organized, precise and able to follow directions with flexibility based on production and customer demands ESSENTIAL DUTIES AND RESPONSIBILITIES: (Includes but not limited to the following) • Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of, • treating our guests and each other with kindness, dignity and respect., • The line cook is responsible for cooking and preparing a variety of menu items per recipe standards, • Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of, • treating our guests and each other with kindness, dignity and respect., • Follow recipes to prepare and/or cook food to meet departmental standards or as directed., • Measure and convert recipes without affecting quality., • Perform assigned function within the kitchen such as broiler, sauté, Asian, prep and production when needed., • Accepts direction during day-to-day operations to ensure culinary standards and operational guidelines including kitchen areas, food preparation activities and facilities are met., • Efficient preparation of all food related items based on established recipes and plating procedures for both batch and individual plated with attention to maintaining appropriate volume, quality, cleanliness and attractiveness, • Knowledge/understanding of kitchen equipment to include safe operations and regulation of temperatures for proficient cooking times and temperatures., • Understands fundamentals of soups, sauces, starches, thickeners and emulsifiers., • Must adhere to regulatory, department and company policies., • Partners with culinary leadership to work as a team to ensure coordinated work flow during shift to meet business demands and ensure customer satisfaction., • Must be familiar with and have exposure to prep list., • Take inventories for work stations, • Exhibit intermediate knife skills, classic cuts and sharpening., • Attend all departmental and company training programs or meetings as directed., • Properly maintains, cleans and sanitizes equipment and work areas to meet departmental standards throughout the shift and at the end of shift or as directed., • Perform all job duties in a safe and responsible manner., • Meet department uniform, appearance and grooming requirements. This includes purchasing and wearing slip resistant safety shoes when performing all job duties., • Perform other job related and compatible duties as assigned, • Monitor’s setup work for the kitchen and all food line., • Observes all safety rules and regulations. Reports any and all accidents, safety hazards or potential safety hazards to the Executive Chef, Manager, or Security Department immediately., • Perform any other tasks as assigned by management SUPERVISORY RESPONSIBILITIES: This position has no supervisory responsibilities. QUALIFICATIONS: • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions., • Work requires effective communication in English both verbal and written form in a professional manner., • Work requires a minimum of two years’ experience., • Work requires ability to work from a standing position for extended periods of time., • Work requires pushing carts up to 250lbs, lifting full pots up to 100lbs, repetitive stirring, and bending at the waist., • Good working knowledge of the fundamentals of hot food preparation., • Good working knowledge of accepted standards of sanitation., • Knowledge of operating all kitchen equipment i.e. stove ovens, broilers, slicers, steamers, kettles, etc. EDUCATION and/or EXPERIENCE: • Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school Diploma preferred. Culinary or apprenticeship program preferred., • Must have at least one-year proficient full time (40 hours week) work experience on hot line and must be technically proficient. LANGUAGE SKILLS: • Ability to read and comprehend simple instructions, short correspondence, memos, caution and safety notices. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers and other team members of the organization., • Ability to read, write and speak the English language in order to complete requisitions read recipes and communicate with other team members. MATHEMATICAL SKILLS: • Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money REASONING ABILITY: • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS: • Ability to obtain any government required licenses or certificates and Ability to obtain any government required licenses or certificates such as food handling certification. PHYSICAL DEMANDS: • The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms. The team member frequently is required to stoop, kneel, crouch, or crawl; talk or hear; and taste or smell., • The team member must regularly lift and/or move up to 50 pounds through a crowded room and move or push a hand car/truck weighing a maximum of 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: • The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job., • While performing the duties of this job, the team member is frequently exposed to moving mechanical parts. The team member is occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually loud., • Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level. Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time.

Job Description About Company: Now Hiring at Dog Haus Biergarten — Berkeley Come build something with us. Dog Haus isn't just another spot to grab a shift. Founded in 2010 in Pasadena by three longtime friends, the brand has built a fiercely loyal following and grown to more than 50 locations. It's earned some of the industry's top honors along the way, including a MenuMasters Award, a spot on Fast Casual's Top 25 Movers and Shakers, and recognition from Franchise Times as a top brand. Translation: when you put Dog Haus on your résumé, people know the name. And here's the part that should get you excited: you'd be joining at the perfect moment. Dog Haus is heading into the largest opening year in its history, with a major expansion underway across new and established markets. The company recently signed a 50-unit development deal and is targeting growth toward 1,500 locations. A brand growing this fast needs sharp people, and it tends to promote the ones who show up and shine. That growth isn't just corporate noise, either. Dog Haus has rebuilt its model around operator success, with new leadership roles for proven operators and a real emphasis on staff development and leadership training. In plain terms: this is a place where doing great work actually leads somewhere. Why our Berkeley team is a great place to start: You'll work in a real biergarten with craft food, cold beer, good music, and a steady crowd of Cal students, locals, and regulars who treat this place like home. You'll learn a chef-driven menu of gourmet burgers, brats, brews, and plant-based creations built around a simple mission: feed everyone who walks through the door, and feed them well. The pace is fun, the team has your back, and no two shifts feel the same. What we're looking for: Energy. A good attitude. Someone who takes pride in their work and likes making a stranger's day a little better. Experience helps, but hustle and heart matter more — we'll teach you the rest. What you get back: A crew that works hard and looks out for each other, leaders who'll invest in you, flexible shifts, and a genuine path to grow as the brand grows. If that sounds like your kind of place, don't overthink it — let's feed Berkeley together. About the Role: The Line and Prep Cook plays a critical role in the culinary operations of our establishment by ensuring the timely and efficient preparation of high-quality food items. This position requires meticulous attention to detail in food preparation, adherence to safety and sanitation standards, and the ability to work collaboratively within a fast-paced kitchen environment. The successful candidate will contribute to maintaining consistent food quality and presentation, supporting the kitchen team in meeting customer satisfaction goals. This role demands flexibility, stamina, and a strong work ethic to manage multiple tasks simultaneously while maintaining a clean and organized workspace. Ultimately, the Line and Prep Cook helps create an exceptional dining experience by delivering well-prepared dishes that meet our restaurant’s standards and customer expectations. Minimum Qualifications: • High school diploma or equivalent., • Previous experience working in a professional kitchen or food preparation environment., • Basic knowledge of food safety and sanitation standards., • Ability to follow recipes and instructions accurately., • Physical ability to stand for extended periods and perform repetitive tasks. Preferred Qualifications: • Culinary school training or certification., • Experience with various cooking techniques and kitchen equipment., • Knowledge of portion control and food cost management., • Ability to work flexible hours including nights, weekends, and holidays., • Strong teamwork and communication skills. Responsibilities: • Prepare ingredients by washing, chopping, and measuring according to recipes and kitchen standards., • Cook menu items in cooperation with the rest of the kitchen staff to ensure timely and quality food delivery., • Maintain cleanliness and organization of the kitchen and prep areas, following all health and safety regulations., • Assist in inventory management by monitoring stock levels and reporting shortages or spoilage., • Collaborate with chefs and other kitchen staff to ensure smooth kitchen operations and effective communication. Skills: The required skills such as food preparation, cooking techniques, and sanitation practices are essential for daily kitchen operations, ensuring food safety and quality. Attention to detail and time management skills help the cook efficiently handle multiple orders and maintain consistency in food presentation. Communication and teamwork skills facilitate smooth coordination with chefs and other kitchen staff, which is vital in a fast-paced environment. Preferred skills like knowledge of portion control and food cost management contribute to minimizing waste and optimizing kitchen resources. Flexibility and adaptability allow the cook to adjust to varying workloads and schedules, supporting overall kitchen productivity and customer satisfaction. Shifts available from 7 am to 10 pm closing.

Server – JuXi Restaurant.JuXi (pronounced juicy/joo-see) is a Cantonese-inspired restaurant in the heart of Alameda, named after the parents of our chef and owner.Our food represents a new generation of Cantonese+American cooking, rooted in the flavors we grew up with and shaped by our lives i

Job DescriptionEvent Cook Always Fishing Hospitality Group is looking to hire a commendable cook to work events in various locations. You will work for hand and hand with the Head Chef to ensure all of the food is produced properly and safely. Top candidates are creative, service-oriented, and level-headed. Duties and Responsibilities but not limited to: • Punctuality, professionalism, proper attire, and tools of the trade., • Consult with the Head Chef and management team at the beginning of each shift to define and share event specifics., • Clock in via Nowsta upon arrival, for breaks, and at the conclusion of the shift., • Attend pre-event meetings to review the menu, timelines, and dietary constraints of the menu items, • Perform set-up duties including but not limited to, setting up the kitchen as a team and functioning work stations. Assist team with organizing load-in and pack-out., • Assist kitchen team to create functioning workstations for prep and plate up., • Maintain cleanliness and organization of kitchen, storage, sanitizing stations, waste bins, and common use areas., • Cook, reheat, plate and garnish a variety of different foods in bulk., • Maintaining communication with your Head Chef and team while maintaining your given tasks, • Assist with kitchen breakdown duties including load out; packing food, stack rentals, managing waste, sweeping/mopping as needed, • Preform time efficient and organized load outs and be able to assist in putting everything away when needed On-site Event Cook’s Qualifications: • Two years’ experience working in a restaurant, commercial kitchen, hotel, or catering company., • An elevated sense of culinary design and presentation., • Ability to taste everything and adjust seasoning as needed, • Passionate, responsible, hard-working with an open mind., • Attention to detail with cleanliness, organization, and knife skills., • Self-starter, comfortable independently or as part of a team, • Must maintain a food handler certification., • Basic knowledge of standard prep items like making stocks, sauces, soups, purees, etc ., • Willing to perform a variety of duties to facilitate the event's success., • Night, weekend, and holiday availability and flexibility, • Valid driver’s license & clean driving record., • Ability to lift 50+ lbs, • Ability to stand for long periods

Job DescriptionDescription: The Shift Lead is responsible for being an extension of management overseeing daily operations and ensuring standards are being met to our clean, health conscious standards in food prep, sanitation and safety. Key Responsibilities: • Staff Supervision: Supervise and lead kitchen staff, ensuring a positive and efficient working environment while maintaining high performance and productivity to support management., • Prepare a variety of dishes ranging from meats, seafood, poultry, vegetables, and other items using the restaurant’s established recipes., • Prepare dishes by cooking in broilers, ovens, grills, and a variety of kitchen equipment., • Assume responsibility for quality of products served., • Master recipes for all kitchen stations., • Comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures., • Portion food products prior to cooking according to standard portion sizes and recipe specifications., • Follow proper plate presentation and garnish set up for all dishes., • Handle, store and rotate all products properly., • Always maintain cleanliness and sanitation., • Uphold company safety and sanitation requirements to ensure the health and safety of our employees., • Evaluates maintenance of all kitchen equipment and notifies the management if there is a need for new or replacement equipment., • Adheres to all kitchen safety protocols and sanitation standards and helps to hold staff accountable during shift., • Performs supplementary tasks as deemed necessary for the role.Qualifications & Experience:, • 1 Year proven experience as a Lead or supervisor, preferably in a fast-paced, health-conscious, or wellness-focused kitchen environment., • Deep knowledge of clean eating principles, dietary restrictions, and allergen-friendly cooking techniques., • Strong leadership and communication skills, with the ability to supervise and motivate kitchen staff., • Excellent organizational skills, with the ability to prioritize and multitask in a dynamic environment., • Commitment to sustainability, ingredient integrity, and high standards of kitchen cleanliness., • ServSafe certification or other relevant food safety certification.Essential Physical Functions:, • Standing & Walking: Must be able to stand and walk for prolonged periods, often for the entire shift., • Lifting & Carrying: Must be able to lift and carry up to 50 pounds (e.g., boxes of ingredients, kitchen equipment) without assistance., • Bending & Reaching: Frequent bending, stooping, reaching, and stretching is required while working in the kitchen or accessing inventory., • Manual Dexterity: Ability to handle knives, kitchen tools, and equipment with precision and safety., • Temperature Tolerance: Must be able to work in hot, cold, and humid environments, including near ovens, stoves, and refrigeration units., • Visual & Auditory Ability: Must have strong visual and auditory ability to oversee food preparation, ensure accuracy, and communicate with the kitchen team effectively., • Mobility: Must have the physical stamina to move efficiently between different kitchen areas and stations throughout the shift. Potential Allergens: Must be able to tolerate potential allergens, such as peanut products, egg, dairy, gluten, soy, seafood and shellfish. Benefits: • Medical, Dental Vision Insurance*, • 401k match*, • Free shift meal, • Employee discount, • Opportunity to build and work in a dynamic and innovative environment., • A chance to make a meaningful impact on a rapidly growing brand.* depending on eligibility About goop kitchen goop kitchen is an upscale fast-casual concept, founded by Gwyneth Paltrow in 2021, serving real, clean, and delicious food made-to-order. The brand focuses on thoughtfully sourced ingredients and chef-driven menus designed primarily for delivery and takeout. goop kitchen provides equal opportunities for all employees and applicants, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service in the uniformed services of the United States, or any other consideration protected by federal, state, or local law.

Job Description • We are hiring immediately for a full time PREP COOK position., • Location: Bentley School - 1000 Upper Happy Valley School, Lafayette, CA 94549. Note: online applications accepted only., • Schedule: Full time schedule. Monday through Friday, hours may vary. Further details upon interview., • Requirement: Previous catering, cashiering, and customer service experience required. *Internal Employee Referral Bonus Available • Pay Rate:$26.00 per hour to $28.00 per hour. Free meals, uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1561942. The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! What makes Epicurean click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the Epicurean difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Summary: Prepares food and serves customers in accordance with applicable federal, state and local standards, guidelines and regulations. Essential Duties and Responsibilities: • Obtains daily production schedule and preparation requirements from the Chef., • Prepares items on production sheets following established quantities and recipes., • Completes and follows daily production worksheets and waste log sheets. Tastes completed meals to ensure quality., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy. Follows HACCP guidelines., • Completes all required documentation, reports, logs as required., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Takes orders from customer and prepare items requiring short preparation time., • Serves customers in an efficient and friendly manner., • Completes orders from steam tables and grill and serves customers at multiple stations., • Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control., • Operates and cleans equipment per department procedures after each use., • Stores, labels and dates all food items according to policy., • Follows HACCP guidelines to ensure quality and safety of food supply., • Resolves customer concerns., • Performs other duties as assigned. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Epicurean are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Epicurean maintains a drug-free workplace.

Job Description SUMMARY: To provide the most responsive, knowledgeable, and courteous service possible through assuming production activity in the kitchen. Monitors kitchen preparations. Serves as a communication liaison between the other shifts and management, monitoring to ensure that work assignments, breaks, and meal periods occur as dictated by the schedule. The lead cook will also ensure that necessary supplies are available to other cooks. ESSENTIAL DUTIES AND RESPONSIBILITIES: (include but not limited to the following) • Monitors or adjusts daily assignments for all kitchen team members; monitor entrance and departure times of team members., • Tests and approves all preparations with the Asian Cuisine Chef, Executive Sous Chef or Executive Chef before they leave the kitchen., • Responsible in coordinating the Accurate Ticket Time and Food Quality., • Monitors setup work for the kitchen and all food line., • Must learn/know all food container sizes in order to fill out requisition properly., • Work closely with the kitchen management in specifying and selecting meat., • Double-checks the receipt of meat and poultry of specification., • Controls the distribution and inventory of meat and food items, and fills out requisition sheets., • Consults and advises with the Management on any changes., • Oversees and monitors all food preparation in the production kitchen., • Assumes responsibility for kitchen in absence of Executive Chef and Asian Cuisine Chef., • Ensures that all customers are provided with the most responsive, knowledgeable and courteous service possible., • Contribute suggestions and observations on the efficient and effective operation of the department and casino., • Complies with all the rules and regulations of the casino and those specific to the department., • While the Lead Cook will not be allowed to directly discipline other cooks, he/she will report to the Management any violations of rules, acts of insubordination, or other infractions of company policy, at which time Management may investigate and take action as deemed necessary., • Observes all work and craft rules outlined in the respective Collective Bargaining Agreement., • Observes all safety rules and regulations. Reports any and all accidents, safety hazards or potential safety hazards to Manager or Security Department immediately., • Adheres to the dress code, grooming and hygiene standards. Maintains the cleanliness and professional presentation of workstation., • Attends all mandatory department meetings and training session., • Familiar with proper preparation of most international and domestic dishes., • Ability to plan, organize, and implement daily prep sheets with the Executive Chef., • Ability to fill out required paper work. SUPERVISORY RESPONSIBILITIES This position does not have any supervisory responsibilities. QUALIFICATIONS: • Good working knowledge of the fundamentals of hot food preparation., • Good working knowledge of accepted standards of sanitation., • Knowledge of operating all kitchen equipment i.e. stove ovens, broilers, slicers, steamers, kettles, etc. PHYSICAL DEMANDS: • The team member must frequently lift and/or move up to 100 pounds. EDUCATION and/or EXPERIENCE • Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school Diploma preferred. Culinary or apprenticeship program preferred., • Must have at least one-year proficient full time (40 hours week) work experience on hot line and must be technically proficient. LANGUAGE SKILLS Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other team members of the organization. MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. REASONING ABILITY Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS Ability to obtain any government required licenses or certificates. WORK ENVIRONMENT: • The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job., • While performing the duties of this job, the Team Member is occasionally exposed to fumes or airborne particles. The noise level in the work environment ranges from quiet to back of the house and office areas to moderate on the Gaming floor., • Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level. Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, and eating.

Job Description SUMMARY: The Lead Steward acts as a shift lead for the Stewards and communication liaison, ensuring the kitchen and dining facilities maintain peak cleanliness and operational efficiency. This role balances high-volume sanitation tasks—such as dishwashing, equipment maintenance, and waste removal—with the oversight of team assignments, breaks, and supply inventory. They are responsible for the overall organization of kitchen areas and ensuring a seamless experience for both Team Members and guests. ESSENTIAL DUTIES AND RESPONSIBILITIES: (include but not limited to the following) • Serves as a communication liaison between the other shifts and management, monitoring to ensure that work assignments, breaks and meal periods occur as dictated by the schedule., • Must operate well under pressure., • Must have an ability to multi task., • Ensure that necessary supplies are available to other Stewards., • Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of treating our guests and each other with kindness, dignity and respect., • Clean and sanitize all dishware, glassware and silverware., • Maintain cleanliness and organization of all kitchen areas and equipment., • Maintain a pace of work, which allows supplies to be cleaned and put in their proper place, which meets business demands., • Operate equipment as directed., • Stock all supplies as directed by your immediate supervisor., • Assist others in duties as directed by supervisors., • Must assist patrons in answering questions and direct them to areas of safety during emergencies as instructed by management, security or senior crew members., • Assure exceptional customer service to all patrons by communicating in a pleasant, friendly, and professional manner at all times., • Sets up dishwashing machine, i.e., drains closed, tanks filled, temperatures at correct level, detergent at proper level and thoroughly cleans dishwashing equipment and working areas., • Responsible for handling the removal of garbage; mopping and sweeping floors; washing walls and ceiling tiles., • Wear all PPE as according to OSHA standards., • Follow all health & sanitation guidelines., • Assist the Cooks and Servers as necessary., • Scrapes food from dirty dishes, pots, pans, and trays and washes them by hand or in dishwashing machine., • Run silverware & glasses through dish machine twice., • Sweeps and mops floor in dish area as needed., • Refill soap & paper towels as needed., • Washes stainless steel walls, doors, & kitchen equipment. Separates and removes trash and garbage and places it in designated containers; steam-cleans or hoses-out garbage cans as needed., • Clean Cooler floors, doors, thresholds, kick plates, & shelves 3 times a week., • Keep Kitchen areas stocked., • Transfers supplies and equipment between storage and work areas by hand or by use of hand truck., • Puts away all clean utensils; puts away & rotates stock in designated areas., • Responsible for the overall cleanliness of all kitchen, dish room, storeroom, Grab n Go, corridors and clean and maintain REC lounge., • Perform such other duties as assigned by Steward supervisor and/or Sous chef., • Perform general cleaning tasks using standard cleaning products as assigned by supervisor to adhere to health standards., • Perform other duties as requested by management, for example cleaning unexpected spills, or special customer requests, to ensure total customer satisfaction. QUALIFICATIONS: • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required., • Knowledge of the appropriate supplies and equipment needed to service restaurant kitchen and casino., • Ability to operate dishwasher and other cleaning equipment., • Knowledge of proper usage of all cleaning chemicals according to standards. PHYSICAL DEMANDS: • The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job., • While performing the duties of this job, the team member is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; and climb or balance. The team member frequently is required to stoop, kneel, crouch, or crawl; talk or hear; and taste or smell. The team member must regularly lift and/or move up to 50 pounds through a crowded room and move or push a hand car/truck weighing a maximum of 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: • The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job., • While performing the duties of this job, the Team Member is occasionally exposed to fumes or airborne particles. The noise level in the work environment ranges from quiet to back of the house and office areas to moderate on the Gaming floor., • Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level. Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, and eating.

Job Description Cook with purpose. Build with precision. goop kitchen is on a mission to to build the most trusted and exceptional, clean food and hospitality company for the world. Every meal we serve reflects our commitment to quality ingredients, thoughtful preparation, and genuine hospitality. We envision a world where clean eating is just eating—where food that’s good for you is also vibrant, satisfying, and deeply enjoyable. At goop kitchen, we're reimagining what "fast" food can be — clean, organic, and made with intention. We refer to our Line Cooks as Line Chefs. As a Line Chef, you'll be the one bringing our scratch-made recipes to life on the hot line, building beautifully plated entrees that taste as good as they look. This is a kitchen for chefs who want to sharpen their craft: master every station, keep pace during peak rushes, and take pride in consistency, presentation, and flavor — every single ticket. Your Impact: • Cook across the hot line — broilers, ovens, sauté, and grill, • Master recipes and techniques for every kitchen station (hot and cold), • Build entrees quickly and accurately with great presentation, • Manage prep timing and par levels to stay ahead of the rush, • Multi-task across cold prep, hot line, and cleaning during peak hours Your Benefits: • Medical, Dental Vision Insurance*, • 401k match*, • Free shift meal, • Employee discount, • Opportunity to build and work in a dynamic and innovative environment., • A chance to make a meaningful impact on a rapidly growing brand., • depending on eligibility Your Essentials: • 18+ and authorized to work in the U.S., • Solid knife skills and cooking techniques (sauté, grill, ovens), • Experience in a fast-paced kitchen (bonus points for health-forward or scratch-kitchen concepts), • Strong food safety knowledge, • Food handler certification, • Bilingual (Spanish/English) a plus The Essential Functions of the Job: • Standing / Walking: Comfortable working and walking on your feet and standing for shifts of up to 8 hours, • Lifting / Carrying: Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs, • Bending / Reaching / Kneeling: For accessing low and high areas and handling items, includes receiving orders, restocking, prep and portioning, retrieving kitchen and dishwashing equipment and tools, • Repetitive Motion: Frequent tasks like cleaning, chopping, assembling, and mixing, • Manual Dexterity: Ability to handle knives, kitchen tools, and equipment with precision and safety. Interacting with systems and managing cleaning tools, • Temperature Tolerance: Must be able to work in hot, cold, and humid environments, including near ovens, stoves, and refrigeration units. About goop kitchen goop kitchen is an upscale fast-casual concept, founded by Gwyneth Paltrow in 2021, serving real, clean, and delicious food made-to-order. The brand focuses on thoughtfully sourced ingredients and chef-driven menus designed primarily for delivery and takeout. goop kitchen provides equal opportunities for all employees and applicants, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service in the uniformed services of the United States, or any other consideration protected by federal, state, or local law.

Job Description $35–$36.50/hour | Monday–Friday, 10am–6:30pm Make meals that heal. Evolve Treatment Centers is hiring a Residential Chef (Cook) for our 6-bed adolescent residential treatment homes Walnut Creek/Lafayette. This is more than a culinary job — it’s a chance to use your passion for food to support teens on their healing journey. Why You’ll Love Working Here Competitive pay: Walnut Creek/Lafayette $35-$36.50/hour Consistent schedule: Monday–Friday, no weekends or late nights Full benefits: Health, dental, vision, 401k, PTO, holidays Supportive culture: Small team, mission-driven work Beautiful workplace: Residential home setting with a welcoming kitchen Meaningful impact: Every meal supports a teen’s recovery and well-being Essential Functions: Prepare fresh, balanced meals for clients and on-site staff Plate and serve lunch and dinner for clients Monday through Friday; ensure that enough food is prepared to provide meals to staff on-site (including Overnight Residential Counselors) as well as second servings to all clients Prepare fresh re-heatable lunches and dinners for clients and staff on weekends Ensure that items for continental breakfast are available for clients to self-serve 7 days per week Prepare a homemade AM and a PM snack for the clients daily, Monday through Friday Ensure that all meals are balanced and appropriately portioned for adolescent clients; each meal should contain a protein, a carb, and a fruit or vegetable Follow the Evolve Menu Nutrition Standards in creating weekly menu and prepare meals in line with client dietary needs, including gluten-free, vegetarian, vegan, lactose-free, etc. Post menus weekly and review with clients individually to determine weekly opt outs Meet with clients individually after admissions to review their preferences, dietary needs and restrictions Maintain inventory of food and shop 1-2 times weekly to keep the kitchen stocked Ensure that the client refrigerator is stocked with whole fruit, string cheese, and yogurt Purchase food within the monthly budget provided, adjusting budget based on census Submit receipts at the beginning of each month for the previous month Monitor functioning of all kitchen equipment and alert Facility Nurse to needed repairs and replacements Properly store, handle, and prepare all food items, per licensing and accreditation standards Label and dispose of food per licensing and accreditation standards Post Menu each week, maintain refrigerator, freezer, and dishwasher temperature logs per licensing and accreditation standards Ensure that the kitchen is kept neat and clean Ensure that kitchen sharps (knives, cheese graters, peelers, etc.) are locked in the sharps box when not in use; complete the sharps sign-out log when needed Provide meals and snacks for other Programs in the region if a Chef is out Other duties, as assigned by Program Director Qualifications: High School Diploma Experience in food service and preparation required Must hold current certification or licensure for operating a kitchen. (ServSafe, Food Handlers Card). Must be 21 years or older Must be able to pass a LiveScan background check and clear federal and state criminal background checks, and child abuse indexes. Must be willing to interact with COVID-positive clients, as needed Bonus Points If You Have Experience working with teens in a behavioral health setting, school/college or healthcare. A desire to combine culinary skills with a greater purpose Apply Today! Bring your passion for food and care to a team making a difference. Join us at Evolve and help teens heal — one meal at a time. For information on Evolve's privacy practices, see the Evolve California Personnel Privacy Notice located at https://evolvetreatment.com/personnel-privacy-notice/. Powered by JazzHR ZczhN9pZet

Job Description Comal has been a community mainstay since opening in downtown Berkeley in 2012. Recognized for its excellence by Michelin Bib Gourmand & SF Chronicle Top 100, under Founding Executive Chef, Matt Gandin, Comal serves delicious regional Mexican food specializing in masa-based dishes, wood-fired hearth cooking, craft cocktails and agave spirits. Comal’s food is seasonal, and ingredient driven. The simple, yet refined food is complemented by a stellar cocktail list, a well-priced wine list and a handpicked, seasonally changing beer list. We are a large restaurant and aim to have broad appeal. As such, our food is reasonably priced, especially given the quality of ingredients, and the menu is designed to be festive and encourage sharing. Exceptional guest service is where the Comal experience starts. A welcoming spirit, meticulous organization of reservations and waitlists and a strong instinct to anticipate guest needs from the moment guests arrive or call is essential for our host team and our Lead Host candidate. Those who thrive in a fast-paced, team-oriented environment and are passionate about food, drinks and hospitality will make excellent team members. We look forward to hearing from you! Requirements/Responsibilities JOB SUMMARY The Tortillera is responsible for setting up, working through dinner service, and breaking down the masa station at the end of the night in conjunction with the other tortillera with whom they share the station each night. PRIMARY RESPONSIBILITIES ● Before dinner service, gather all needed prepared food products and corn masa for the making of tortillas from the walk-in refrigerator, which is located downstairs and bring said products up a flight of stairs to fill the masa station’s refrigerator. Some of these items weigh up to 40 pounds. ● Heat and set up the hot holding pans of food to construct the dishes during dinner service. Restock as needed during dinner service ● The tortillera is responsible for kneading, portioning, pressing and cooking the corn masa into corn tortillas before and during dinner service. Do some small prep such as picking herbs. They are also responsible for preparing the finished dishes that come off the masa station as requested by the chef or sous chef that is expediting during dinner service. At the end of night, switch out containers, return unused food downstairs to the walkin, restock the pans in the masa station fridge so that it is filled for the next day, scrub down and wipe clean the workspace. Assist the cooks on the other kitchen stations as needed SECONDARY DUTIES/RESPONSIBILITIES ● Work through service with a proper calm and positive attitude, and respectfully communicate with co-workers. KNOWLEDGE/SKILLS/ABILITIES - REQUIRED ● Must be authorized to work in the United States ● Must be able to obtain a valid food handler certificate ● Well-rounded understanding of recipes, execution and end product desired. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job DescriptionThe luxurious Lafayette Park Hotel and Spa ranks #1 in the region, thanks to stylish guest rooms and suites, top-tier dining, sparkling event spaces and service that's both gracious and intuitive. Winner of the 2020 Wine Spectator Award of Excellence, The Park Bistro & Bar is where contemporary bistro fare meets European flair, offering a vibrant atmosphere combined with farm-to-table California cuisine. The Spa at the Park promotes well-being through a holistic approach that rejuvenates the mind, body and spirit. We are seeking a Steward to join our outstanding team. The unsung heroes of the Culinary team, our stewards keep our operation humming along. Their role in cleaning and maintaining the Kitchen to ensure the hotel’s high standards of quality are met is crucial to our success. ESSENTIAL DUTIES and RESPONSIBILITIES • Mops and/or sweeps the Kitchen floors and washes all floor mats., • Thoroughly cleans all Kitchen equipment to include stove tops, grills, steamers, dish machines and vents with cleaning agents., • Follow all safety, hygiene and cleanliness protocols at all time., • Cleans oven hoods and filters and wipes down shelves and all Kitchen counters and prep areas., • Replaces light bulbs., • Completes any projects assigned by the supervisor., • Empties all wastebaskets in the Kitchen and discards any additional trash., • Cleans all grease traps and disposes of grease properly., • Reports all items that need repair to the Executive Chef., • All other duties as assigned by the supervisor. Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action up to and including termination. Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. Upon employment, all associates are required to fully comply with the hotel rules and regulations for the safe and efficient operation of the hotel facilities. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Knowledge of stain removal and chemical cleaning agents and operation of different types of equipment., • Able to learn and apply Hazardous Chemical training standards., • Able to communicate effectively with others., • Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions., • Very detail oriented, to ensure the quality of cleanliness., • Ability to interpret a variety of instructions furnished in oral, diagram, or schedule form., • Ability to print and speak simple sentences in English., • Able to maintain a good working relationship with other departments, associates and guests., • Meets legal age requirements for the position. EDUCATION and/or EXPERIENCE Previous janitorial experience is preferred. Any combination of education and experience that provides the required knowledge, skill and ability. CERTIFICATES Food Handler Certification required. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate is regularly required to walk; reach with hands and arms; and stoop, kneel and crouch. The associate must frequently lift and/or move up to 50 pounds and must be able to push and pull equipment weighing up to 100 pounds. WORK ENVIRONMENT The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate is frequently exposed to moving mechanical parts, fumes or airborne particles, and outside weather conditions. The associate is occasionally exposed to toxic or caustic chemicals. The noise level in the work environment is usually moderate. GROOMING All associates must maintain a neat, clean and well-groomed appearance (specific standards available.) PAY SCALE The pay range for this position is $19.00 per hour. This is the pay rate for this position that the Hotel reasonably expects to pay. The Lafayette Park Hotel & Spa is an equal employment opportunity employer. Company policy prohibits unlawful discrimination based on race, color, national origin, ancestry, ethnicity, religion (including religious dress and grooming), sex, gender, sexual orientation, gender identity (including gender-related appearance and behavior), partnership status, pregnancy (childbirth, breastfeeding, or related medical condition), age, physical or mental disability, medical condition, military or veteran status, status as a victim of domestic violence, sexual assault, or stalking, genetic information, marital status, ethnicity, alienage, citizenship status or any other protected classification, in accordance with applicable federal, state, and local laws. Consistent with the American’s With Disabilities Act, applicants may request accommodation needed to complete the application process. Please contact the People and Culture Department if you have any questions regarding this policy.

\n Job Title: Operations Manager \n Department: Front of House / Management \n Reports To: Managing Director, Director of Operations \n Responsible For: All Front of House Team Members \n Location: Chotto Matte \n About Us \n \n Chotto Matte is a globally recognised Japanese-Peruvian restaurant group, with locations in \n London, Manchester, Toronto, San Francisco and Riyadh. Our venues are immersive spaces where \n vibrant cuisine meets energetic beats, creating a unique and engaging dining experience for every \n guest. \n \n Role Overview \n \n As Operations Manager, you will be responsible for the overall day-to-day operation of the restaurant. \n Your core responsibilities will include leading business performance, building and developing a \n high-performing team, and ensuring the venue consistently delivers exceptional guest experience, \n strong operational standards and commercial results. \n You will be expected to demonstrate effective control over labour, sales, costs and margins, while \n driving the restaurant towards its financial and operational objectives. This role requires a hands on \n leader who can inspire teams across departments and ensure the venue operates to the highest \n standards at all times. \n \n Main Responsibilities \n Please note this is not an exhaustive list. Additional duties may be assigned as required. \n • Lead the day-to-day operation of the restaurant, ensuring service, standards and performance \n are consistently delivered to a high level. \n • Take overall responsibility for the commercial and operational success of the venue. \n • Deliver the venue’s sales, labour, margin and profit targets in line with business objectives. \n • Monitor business performance and take appropriate action to improve results where required. \n • Build, lead and develop a high-performing team across all front of house departments. \n • Oversee recruitment, onboarding, training and performance management of front of house team \n members. \n • Prepare managers to deliver organised, professional and profitable shifts. \n • Work closely with Heads of Department to ensure a joined-up, efficient and consistent way of \n working across the business. \n • Collaborate with the Head Chef and kitchen leadership team to ensure strong communication \n and smooth coordination between front and back of house. \n • Ensure a first-class guest experience is delivered at all times and that guest feedback is handled \n professionally and effectively. \n • Drive service standards through coaching, training, observation and continuous improvement. \n • Ensure pre-shift briefings are delivered consistently and to a high standard. \n • Oversee atmosphere management, ensuring music, lighting, energy and service style are always \n in line with the Chotto Matte brand. \n • Maintain high standards of presentation, cleanliness and operational readiness across the \n entire venue. \n • Ensure rotas are planned effectively in line with labour budgets, business levels and operational \n needs. \n • Maintain strong control over labour costs, payroll, productivity and scheduling. \n • Ensure all team members operate in line with company procedures, policies and expected \n standards of conduct. \n • Take responsibility for compliance across the venue, including licensing, health and safety, fire \n safety, allergens, food safety, manual handling and due diligence requirements. \n • Ensure all training and compliance records are completed accurately and maintained \n appropriately. \n • Maintain awareness of local competitors, market trends and hospitality developments, using \n this knowledge to support business performance. \n • Work with the Support Office and senior leadership team to implement sales-driving initiatives \n and venue development plans. \n • Support the resolution of operational issues quickly and effectively, maintaining a calm and \n solutions-focused approach. \n • Lead by example at all times, setting the tone for professionalism, accountability and guest \n focus throughout the venue. \n • Carry out any additional duties as directed by senior management. \n Required Attributes and Experience \n • Minimum 10 years’ experience in hospitality or a similar guest-focused industry \n • Proven experience in a senior management role within a high-volume, premium hospitality \n environment \n • Strong leadership skills, with the ability to inspire, develop and lead from the front \n • A proactive and solutions-focused approach \n • Able to adapt quickly and respond positively to change \n • Engaging, approachable and confident in leading teams across multiple departments \n • Strong understanding of brand standards and how to maintain them consistently \n • Highly energetic, with a clear understanding of what excellent hospitality looks like \n • Commercially astute, with a strong understanding of profit and loss, labour control and venue \n performance \n • Organised, professional and capable of managing a busy operation effectively \n • Excellent communication skills, both written and spoken \n • Committed to delivering exceptional standards across service, people and performance \n

Associate Director of CHEFS & Social Enterprise \n \n SALARY: $122,492 - $124,329 \n LOCATION: San Francisco, CA \n \n At Episcopal Community Services (ECS), employees work with participants who may be experiencing homelessness, behavioral health conditions, substance use challenges, and other difficult life circumstances. While this work is meaningful and mission-driven, it can at times be stressful, demanding, or unpredictable. Employees are expected to exercise sound judgment, remain aware of their surroundings, follow established safety, communication, and de-escalation procedures, participate in all required trainings, and promptly report incidents, threats, injuries, or unsafe conditions, in accordance with ECS policies and procedures. \n \n This position is a fully onsite, client-facing role that requires in-person interaction and direct service delivery to participants at ECS program locations. Due to the essential nature of the duties and the need for consistent in-person engagement with clients, remote work or work-from-home arrangements are not available for this position. \n \n POSITION SUMMARY \n The Associate Director of CHEFS & Social Enterprise provides strategic culinary and operational leadership for CHEFS’ production kitchens, ensuring government-contracted and private meals are produced to contract specifications, nutritional standards, food-safety requirements, and financial targets. A strategic yet hands-on leader, the Associate Director of CHEFS & Social Enterprise owns financial performance, HACCP and facilities compliance across three commercial kitchens, vendor and community relationships, and the development of a high-performing kitchen team and the integration of student training into daily meal production. \n \n A TEACHING ENVIRONMENT \n CHEFS is, first and foremost, a school. Every member of our team — regardless of role or formal training authority — interacts with, guides, and helps develop our students. All staff are expected to approach their daily work as an opportunity to teach: modeling professionalism, sharing knowledge generously, and setting an example through their craft. Whether demonstrating a technique, explaining a process, or simply working alongside a student, everyone at CHEFS contributes to our students’ growth and success. \n \n KEY RESPONSIBILITIES \n Government-Contracted Meals & Menu \n\n • In partnership with the Director of Workforce Development, conduct quarterly consultations with city-approved nutritionists and standard-of-care representatives regarding meals delivered to sites.\n, • Monitor and manage compliance across all CHEFS and ECS government meal contracts, ensuring each meets its specific contract, nutritional, and financial requirements.\n, • Update government-contract meals semi-annually to ensure product integrity, ingredient utilization, and costing goals are met.\n, • Ensure all meals across the production kitchen and catering departments meet strict financial guidelines to support profitability.\n, • Set standards for private and catering meals to meet CHEFS standards of taste, style, quality, and cost.\n, • Lead thoughtful sourcing of products and ingredients to best serve clients and customers.\n\n Financial Oversight \n\n • Manage unit costs across all revenue verticals to meet aggregated targets per annual budget goals.\n, • Claim refunds and reimbursements from broadline distributors.\n, • Oversee inventory management, including monthly inventories of all perishables and single-use service ware.\n, • Lead monthly meetings with the Finance Department alongside the Director of Workforce Development, including a variance analysis of all production-related costs.\n, • Ensure the timely submission of all invoices and receivables to Accounts Payable.\n, • Control labor and operating expenses through effective scheduling, budgeting, purchasing, and inventory control.\n, • Ensure bi-weekly payroll and tip reporting are submitted in a timely manner in conjunction with the Sous Chef.\n\n Food Safety, HACCP & Facilities Compliance \n\n • Own HACCP execution and compliance across operations.\n, • Monitor and manage compliance for all CHEFS and ECS government meal contracts, providing required quarterly and annual documentation for each, working alongside the Meals Program Coordinator to ensure full compliance. Includes, but is not limited to, HACCP records, temperature logs, delivery logs, menu substitutions, etc.\n, • Oversee kitchen facilities compliance and maintenance for three commercial kitchens.\n, • Ensure proactive maintenance of kitchen equipment and all food-and-beverage areas.\n\n Team Leadership & Development \n\n • Provide supervision of the Sous Chef and production kitchen staff, including hiring, onboarding, performance management, and corrective action.\n, • Foster a culture of accountability, mentorship, and professional growth, developing team members through cross-training and educational opportunities.\n, • Build and maintain relationships with vendors, suppliers, distributors, customers, and the community.\n, • Provide leadership and top-level support for events.\n, • Report regularly to the Director of Workforce Development on all aspects of the operation, including financials, staffing and team wellness, and customer experience.\n, • In collaboration with the Sous Chef, lead weekly Kitchen Team meetings and daily line ups.\n\n Business Development & Program Growth \n\n • Proactively seek out and execute new business lines, catering opportunities, and revenue streams as they become available, with the goal of growing the social enterprise.\n, • Partner with the Director of Workforce Development on strategic planning, pricing, and capacity needs to support sustainable program growth.\n, • Evaluate the feasibility of new contracts, clients, and offerings, and lead their launch and operational integration.\n, • Lead marketing initiatives in collaboration with contracted marketing specialists and the ECS development team.\n, • Lead capital and equipment planning for the kitchens, including new equipment, build-outs, and additional sites.\n, • Oversee catering client management and the Catering Manager, ensuring strong client relationships and successful event execution.\n\n Training Program Integration \n\n • Set student-training initiatives and goals in collaboration with the Director of Workforce Development and Program Manager.\n, • Own the technical and culinary components of the training curriculum and oversee the execution of that curriculum.\n, • Oversee student training in the production kitchen and set the culinary technique standards followed by the Cook Trainer.\n, • Attend weekly case-management meetings and provide weekly student updates for student success tracking and funder data needs.\n\n \n SUPERVISORY RESPONSIBILITIES \n Directly supervises the Sous Chef and the Catering Manager. \n \n QUALIFICATIONS \n Required \n\n • 7+ years of progressive culinary leadership experience, including Executive Chef or equivalent leadership in a high-volume or production kitchen environment including financial success oversight. Multi-unit experience a plus.\n, • ServSafe certification required.\n, • HACCP certification required.\n, • Strong financial acumen, including food cost, inventory, purchasing, labor management, and budgeting.\n, • Proven team leadership and people-development experience.\n, • Expertise in menu development, food safety, sanitation, and regulatory compliance.\n\n Preferred \n\n • Culinary degree.\n, • Nonprofit and/or workforce-training experience.\n, • Experience with government-contracted or institutional meal programs.\n, • Proficiency with inventory and ordering systems and point-of-sale platforms.\n\n \n PRE-EMPLOYMENT REQUIREMENTS \n Must secure and pass fingerprint image (Live Scan) screening, a background check, and annual TB screenings. The incumbent will honor and abide by Episcopal Community Services’ organizational values and its policies and procedures. \n \n Mission Essential \n\n • Demonstrate behavior that supports the organization’s mission, vision, and values.\n, • Adhere to all program, funder, and organizational policies, and procedures.\n, • Communicate effectively and model integrity, fairness, and ethical business practices.\n\n \n ECS offers industry leading healthcare benefits to support your \n physical and mental well-being. \n \n ECS will consider for employment qualified applicants with arrest and conviction records as consistent with San Francisco's Fair Chance Ordinance. \n \n ECS values a workplace where every individual is respected, supported, and given equal opportunity to thrive. We are an equal opportunity employer dedicated to creating a welcoming and inclusive environment for all. \n Share job details to \n

Job Description Comal has been a community mainstay since opening in downtown Berkeley in 2012. Recognized for its excellence by Michelin Bib Gourmand & SF Chronicle Top 100, Comal serves delicious regional Mexican food specializing in masa-based dishes, wood-fired hearth cooking, craft cocktails and agave spirits. Comal’s food is seasonal, and ingredient driven. The simple, yet refined food is complemented by a stellar cocktail list, a well-priced wine list and a handpicked, seasonally changing beer list. We are a large restaurant and aim to have broad appeal. As such, our food is reasonably priced, especially given the quality of ingredients, and the menu is designed to be festive and encourage sharing. We welcome experienced candidates as well as those who want to learn and already have a genuine sense of hospitality. We have a number of great opportunities for line cook with casual/fine dining experience. The Comal Line Cook works in conjunction with Sous Chef/Expediter to prepare and plate finished dishes during a busy dinner service. We offer Health Insurance, Dining Discounts, advanced scheduling & flexible scheduling. Line Cook is offered as a full time restaurant job and includes benefits. Prior experience as a cook, grill cook, fry cook, prep cook, line cook, chef, brunch cook or restaurant crew member, team member or other BOH part time restaurant jobs is not required but preferred. Requirements/Responsibilities Line Cook Requirements: • Must be authorized to work in the United States, • Must be able to obtain a valid food handler certificate, • Well-rounded, understanding of Mexican-Oaxacan Cuisine, attention to detail, • Must possess sufficient knife and cooking skills Prior experience as a cook, grill cook, fry cook, prep cook, line cook, chef, or restaurant crew member, team member or other BOH part time restaurant jobs is not required but preferred. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job Description Join the clean food movement. goop kitchen is on a mission to to build the most trusted and exceptional, clean food and hospitality company for the world. Every meal we serve reflects our commitment to quality ingredients, thoughtful preparation, and genuine hospitality. We envision a world where clean eating is just eating—where food that’s good for you is also vibrant, satisfying, and deeply enjoyable. We call the Prep Cooks our Utility Chefs. We need a Utility Chef who takes pride in the details that make every bowl, wrap, and plate goop Certified Clean. You’ll be the backbone of our kitchen, upholding standards that let our guests trust every bite. If you love precision, being a team player who moves with purpose, and want to grow your culinary career with a fast-growing, health-forward brand — this is your line in. Your Impact: • Prep, portion, and assemble cold food with care and precision, • Keep ingredients and supplies stocked and organized, • Wash dishes and maintain a clean, sanitized, and safe kitchen at all times, • Uphold company safety and sanitation requirements to ensure the health and safety of our employees + guests, • Communicate clearly with your team to keep service running smoothly Your Benefits: • Medical, Dental Vision Insurance*, • 401k match*, • Free shift meal, • Employee discount, • Opportunity to build and work in a dynamic and innovative environment., • A chance to make a meaningful impact on a rapidly growing brand., • depending on eligibility Your Essentials : • 18+ and authorized to work in the U.S., • Comfort in a fast-paced kitchen environment, • A passion for fresh, scratch-made food, • Food handler certification (or willingness to get one), • Bilingual (Spanish/English) a plus The Essential Functions of the Job: • Standing / Walking: Comfortable working and walking on your feet and standing for shifts of up to 8 hours, • Lifting / Carrying: Routinely handling items up to 5-25 lbs, and occasionally handling items 40-50 lbs, • Bending / Reaching / Kneeling: For accessing low and high areas and handling items, includes receiving orders, restocking, prep and portioning, retrieving kitchen and dishwashing equipment and tools, • Repetitive Motion: Frequent tasks like cleaning, chopping, assembling, and mixing, • Manual Dexterity: Ability to handle knives, kitchen tools, and equipment with precision and safety. Interacting with systems and managing cleaning tools, • Temperature Tolerance: Must be able to work in hot, cold, and humid environments, including near ovens, stoves, and refrigeration units. About goop kitchen goop kitchen is an upscale fast-casual concept, founded by Gwyneth Paltrow in 2021, serving real, clean, and delicious food made-to-order. The brand focuses on thoughtfully sourced ingredients and chef-driven menus designed primarily for delivery and takeout. goop kitchen provides equal opportunities for all employees and applicants, without regard to sex or gender, gender identity, gender expression, age, race (including traits historically associated with race, such as hair texture and protective hairstyles), religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, any service in the uniformed services of the United States, or any other consideration protected by federal, state, or local law.

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Free uniforms Benefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join the team at our busy restaurant. In this position, you will be responsible for using high-quality ingredients to prepare delicious meals for our customers. The ideal candidate is experienced, creative, and committed to creating an excellent experience for patrons. If you have a passion for creating meals that “wow,” we want to hear from you. Duties and Responsibilities: • Create menus according to season and customer research, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Supervise and delegate tasks to other team members, • Maintain appropriate levels of inventory and restock when necessary, • Follow all food safety regulations, • Participate in daily kitchen opening and closing procedures, • Performs other duties as assigned by the head chef or management Qualifications:, • Previous experience in a similar role is preferred, • ServeSafe or Food Handler’s Certification, • Advanced knowledge of culinary techniques and recipes, • Ability to remain calm and thrive under pressure, • Excellent time management skills, • Ability to meet the physical demands of the position, including standing for long periods and lifting up to 40 pounds

Job Description KAKUI IS HIRING — HOST / SERVER Kakui is looking for a friendly, reliable, and professional Host / Server to join our team. Part-Time & Full-Time Positions Available Requirements: • Experience or knowledge of Japanese restaurants and Japanese cuisine, • Friendly and professional customer service, • Good communication skills, • Reliable, responsible, and able to work as part of a team, • Able to work in a fast-paced restaurant environment, • Weekend availability preferred Experience as a host or server is preferred. HOW TO APPLY Please contact Chef Ole at Kakui or drop off your resume in person at Kakui.

Job Description Location: Burma Superstar Oakland Position: Line cook Salary: $21.00 - 23.00 Hourly + Tips (DOE) Calling all foodies, the passionate, the inspried! At Burma Food Group, we are more than just a company - we are a family of passionate individuals who believe that food is a celebration, a source of discovery, and a way to connect with culture. From our first restaurant, Burma Superstar, we`ve grown into a thriving family of restaurants (Burma Love and Burma Bites), a retail line, and a non-profit organization - and this is just the beginning. Together we are on a mission to bridge cultures through food, and we want YOU to join us on our mission. Be a part of our story, what do you say? Position Summary: This role is more than just a LINE COOK, it is the opportunity to join a family, and act as a brand ambassador for bridging cultures through food. Take our patrons on a culinary adventure through education, quality service, and make sure they have a positive experience at our restaurant! We are counting on you to be an extension of our brand. • A LINE COOK is responsible for preparing high-quality dishes according to our restaurant standards while maintaining a clean and organized workspace. Job Responsibilities: • Prepare and cook all menu items in accordance standards set by Executive Chef, • Follow restaurant recipes and plating guidelines to ensure consistency and quality, • Be a team player and work together with your team to foster a healthy and warm atmosphere, • Assist with food prep, including chopping vegetables, marinating meats and making sauces, • Ensure all ingredients are fresh and properly stored and organized, • Stock and maintain sufficient levels of food products at line stations to ensure a smooth service period, • Clean and maintain kitchen equipment and workstations, • Follow safety and health regulations in compliance with restaurant policies, • Attend all scheduled employee meetings and fill in for absent staff as needed Qualifications: • Prior experience as a line cook in a restaurant setting is a plus, • Strong attention to detail and consistency in food preparation, • Understanding of food safety and kitchen hygiene, • Ability to work in a fast-paced environment with a multicultural and diverse team, • Team player and positive attitude, • Ability to stand for long periods of time and lift up to 20 + lbs, • Excellent communication and multitasking skills, • Comply with health and safety codes, • Ability to acquire a California Food Handlers license and Sexual Harassment Certification (before or within 30 days of hiring) A few reasons you will love your job: • Opportunity to be a part of a growing and passionate company and team, • Unique opportunity to bridge cultures through food, • Access to path of advancement at Burma Inc, • Competitive salary, • Benefits: Medical, Dental, Vision, 401K, • Employee Referral Program, • Employee Recognition Program Equal Employment Opportunities (EEO): Burma Inc provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, nation origin, age, disability, genetics and other protected classes. We also consider qualified applicants with arrest and conviction records, consistent with legal requirements. In addition to federal law requirements Burma Food Group complies with applicable state and local laws governing nondiscrimination in employment in every location which the company operates.

Competitive pay / Medical-Dental-Vision-Life-Disability / 401k program / PTO: Holidays-Sick-Vacation / FSA - As a Customer Experience Associate at Home Chef, you will: Handle incoming customer inquiries and provide excellent customer service through phone, email, and chat support; Resolve customer c

Hyatt Hotels - - Responsibilities: Supervise and assist in food preparation across outlets; Lead, motivate, coach, and discipline kitchen staff; Manage food costs, budgets, and cost/production ratios; Maintain cleanliness, sanitation, and safety in the kitchen; Address issues proactively to ensure

Must have a minimum of five (5) years of previous experience as an Executive Chef or Executive Sous Chef and have an understanding of all culinary styles. Must have a minimum of ten (10) years of additional progressive experience as a Chef, Room Chef or Kitchen Supervisor in a high-volume production

Oakmont Senior Living - - Responsibilities: Lead a Full Scratch Kitchen; Craft seasonally curated guest-focused menus; Manage fixed food, labor, and product costs; Lead kitchen to flawless, timely dishes; Develop relationships with staff, guests, residents.

Lucky Strike - 300 Park Street - Responsibilities: Adhere to mandated F&B menu and purchasing programs; Maintain budgeted revenue, costs of sales, labor, supplies, and operating cash flow; Plan, supervise, and execute banquet functions with operations and sales; Schedule staff to accommodate shifts

We are seeking a dedicated and efficient Chef/Cook to join our team.

Job Description We are seeking a Kitchen Manager/ Chef For High Volume Catering Kitchen to join our team! World is very different now. Our business was also very much impacted by the pandemic, and recent reluctance of kitchen staff working in the same job. They are seemingly looking for other opportunities, whether they are great or not. If you're someone whose job is affected by the pandemic, but are ready to take your next challenge, please apply. Let us start our next chapter together and make it a great success of our small commercial kitchen of 5-6 staff. Responsibilities: • Both oversee and cook food in high volume pace for 3 days of week (Sunday to Tuesday) and make sure kitchen staff has food ready to pack for distribution., • You must have very good cooking experience and high volume cooking is highly desirable, • Must be able to lift up to 40lb on a regular basis, • Must be very responsible and must accomplish the job. You must work very closely with the owner to accomplish the mission., • Maintain uninterrupted work flow by being observant, unbiased, and strict at enforcing time schedule, and making sure the work is being accomplished in an extremely efficient fashion. This does not mean you’re a slave driver, but you're smart in identifying the inefficiencies in the process and fix them., • You're very punctual, have kitchen skills, and very good at managing people, their time, and focused on efficiency and productivity. Your bonus solely depends upon what he or she has saved to the business by increasing the efficiency and productivity of the kitchen., • Standardize recipes make sure people follow them correctly., • You must have California drivers license, clean driving record, must have the ability to arrive at work by 5:00 am. Handyman skills are very highly desirable., • English speaking (or bilingual), who is at least minimally computer literate is desired. Your good human nature, going that extra mile, cooking skill, efficiency,cleanliness, fastness in learning, punctuality, regularity, managing people earn more bonus points than having all those food certifications and words like FOH/BOH etc. This is a catering kitchen. Knowledge or cost and labor rules is important. Strong leadership qualities, no arrogant attitude, working with the management closely are the key. This is Not a restaurant. Do not need cashier skills, closing skills, mixing drinks etc.

Schedule Full time Job Type Regular Description Join Our Team as an Executive Chef! Ready to spice up your career? At Aimbridge Hospitality, we don’t just serve food—we craft unforgettable moments! As our Executive Chef, you’ll be the creative mastermind behind every flavorful experience, l

A leading academic institution is seeking a Senior Executive Chef to oversee culinary activities across multiple campus locations, ensuring high food quality and exceptional guest experiences.

Pixar Animation Studios in Emeryville is seeking an On Call Chef to support the Chef de Cuisine and Senior Sous Chef in managing two cafés—from menu planning to ordering and daily kitchen operations. The role emphasizes cost containment, food safety, and collaboration with the Chef Team to delive

Kissel Uptown Oakland Unbound Collection by Evolution Hospitality is seeking an Executive Chef to lead culinary operations at the Oakland property.

As an On Call Chef, you’ll support the Chef de Cuisine and Senior Sous Chef in managing all aspects of our two Cafés — from food preparation and menu planning to ordering, receiving, and day-to-day kitchen operations. RESPONSIBILITIES: Ability to create weekly cost-efficient menus that are seas

Join Our Team as an Executive Chef! Ready to spice up your career? At Aimbridge Hospitality, we don’t just serve food—we craft unforgettable moments! As our Executive Chef, you’ll be the creative mastermind behind every flavorful experience, leading a talented culinary crew across the Café, R

Senior Executive Chef (5232U), Berkeley Dining – #83396 Apply for the Senior Executive Chef (5232U), Berkeley Dining – #83396 role at University of California, Berkeley. Position Summary The Senior Executive Chef oversees culinary activities across multiple campus locations, ensuring consistent

Executive Chef/Director Of Culinary Services. Minimum of five years' experience as Executive Chef, including administration and management of food service programs.

Job Description Join LIFT Enrichment as a Chef Teacher! Join LIFT Enrichment and teach healthy culinary workshops in Title I school districts. We’ve taught over 75,000 students since 2010 and are looking for passionate individuals to join our team of 200+ Chef Teachers. Why Join Us? • Rewarding Work: Help students in Title 1 school districts learn essential life skills., • Great Pay: We compensate for grocery shopping, prep, teaching, and cleanup., • Single Workshop: approximately 3.5 hours pay., • Double Workshop: approximately 5 hours pay., • Perks: Paid training and mileage reimbursement., • Hourly rate: 25 USD / hour Note: This is a Seasonal/Part-Time Employment, perfect for retired teachers or college students. Requirements Requirements & Expectations • Availability: 2:00 PM – 5:30 PM, 2 days per week., • Experience working with kids: i.e. summer camp counselor, retired teacher, etc., • Experience cooking: i.e. basic meals (no formal or professional chef experience is required), • Logistics: Must have reliable transportation., • Operations: Lead groups of 15–20 students, transport provided culinary kits, and teach fun recipes from our curriculum like: i.e. Black Bean Quesadillas and Crispy Chicken Tenders. #LEJOBS2 Benefits • Mileage reimbursement, • Paid Training

Job Description SUMMARY: The Lead Concession Worker oversees daily operations of the Grab-n-Go concession area, ensuring high-quality food preparation, efficient service, and adherence to health and safety standards. This role combines hands-on food preparation with leadership responsibilities, including training, mentoring, and coordinating concession staff. ESSENTIAL DUTIES AND RESPONSIBILITIES: (include but not limited to the following) • Provide friendly, fast, and helpful customer service, modeling the organization’s values of kindness, dignity, and respect., • Supervise and support concession staff during shifts, ensuring consistent performance and adherence to standards., • Prepare salads, fruits, cold meats, appetizers, and other cold/hot dishes according to quality and recipe standards., • Monitor food production and ensure timely transportation of items from storage to work areas., • Oversee requisitions for food and supplies; ensure proper labeling, dating, and FIFO rotation., • Maintain portion control and product quality through regular inspections and coaching., • Ensure cleanliness and functionality of refrigeration, storage, and prep areas in compliance with Health Department regulations., • Train new employees on food prep techniques, sanitation protocols, and equipment usage., • Operate kitchen equipment including stoves, ovens, slicers, steamers, and kettles., • Handle cash transactions and ensure compliance with opening/closing procedures., • Respond to special customer requests and assist with unexpected tasks or spills., • Collaborate with supervisors and Sous Chef to maintain consistency and resolve operational issues. SUPERVISORY RESPONSIBILITIES: • Directly oversee Concession Workers during assigned shifts., • Provide guidance, training, and performance feedback., • Assist in scheduling and shift coordination., • Report staffing issues or operational concerns to the Food and Beverage Supervisor. QUALIFICATIONS: • High school diploma preferred., • Minimum 3 years of experience in a high-volume food service environment., • Prior leadership or supervisory experience strongly preferred., • Culinary or Apprenticeship program completion is a plus., • Any combination of education, training, or experience that provides the required knowledge, skills, and abilities, • Strong working knowledge of cold and hot food preparation., • Familiarity with sanitation standards and food safety protocols., • Proficiency in operating kitchen equipment., • Ability to lead by example and foster a positive team environment., • Excellent communication and organizational skills PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. • While performing the duties of this job, the team member is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms. The team member frequently is required to stoop, kneel, crouch, or crawl; talk or hear; and taste or smell., • The Lead Concession Worker must regularly lift and/or move up to 50 pounds through a crowded room and move or push a hand car/truck weighing a maximum of 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: • The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job., • While performing the duties of this job, the Team Member is occasionally exposed to fumes or airborne particles. The noise level in the work environment ranges from quiet to back of the house and office areas to moderate on the Gaming floor. Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level. Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, and eating.

Job Description SUMMARY: Prepare salads, fruits, cold meats, appetizers, and other cold dishes according to quality standards. ESSENTIAL DUTIES AND RESPONSIBILITIES: (Includes but not limited to the following) • Provide friendly, fast, and helpful customer service, through the consistent practice and delivery of our vision of treating our guests and each other with kindness, dignity and respect., • Prepare all pantry food items according to standard pantry recipes or, as otherwise specified by supervisors/Sous Chef, to ensure consistency of product. Transportation of heavy food production from walk in to work area., • Initiate all requisition of food and supplies necessary for production. Must learn/know all food container sizes in order to fill out requisitions properly., • Check and control the proper storage of product, especially on all fresh produce, checking on portion control, to maintain quality product., • Visually inspect, select and use only food items that meet quality standards. Use first in first out system. (FIFO) Label and date all items. Follow crew S.O. P’s., • Visually inspect, select and use only the freshest fruits, vegetables, meats and other food products to achieve the highest standards in preparation and presentation of all menu items., • Efficient service of all cold and hot menu items ordered by patrons., • Keep all refrigeration, storage, and working areas clean and in working condition according to Health Department regulations., • Performing any general cleaning tasks using standard casino cleaning as assigned by supervisor to adhere to health standards., • Perform other duties as requested, such as cleaning up unexpected spills, or executing special customers’ requests., • Good working knowledge of the fundamentals of cold and hot food preparation and accepted standards of sanitation., • Knowledge of operating all kitchen equipment, i.e., stoves, ovens, slicers, steamers, etc., • Adhere to all cash handling procedures and opening/closing duties. SUPERVISORY RESPONSIBILITIES: This position has no supervisory responsibilities. QUALIFICATIONS: • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required., • Good working knowledge of the fundamentals of cold food preparation., • Good working knowledge of accepted standards of sanitation., • Knowledge of operating all kitchen equipment, i.e., stoves, ovens, slicers, steamers, broilers, kettles, etc. EDUCATION and/or EXPERIENCE: • High school diploma preferred., • Two to three years cold and hot kitchen/pantry in a high-volume restaurant facility., • Culinary and Apprenticeship program preferred., • Any combination of education, training or experience that provides the required knowledge, skills and abilities LANGUAGE SKILLS: • Ability to read and comprehend simple instructions, short correspondence, memos, caution and safety notices. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers and other team members of the organization., • Ability to read, write and speak the English language in order to complete requisitions read recipes and communicate with other team members. MATHEMATICAL SKILLS: • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. REASONING ABILITY: • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS: • Ability to obtain any government required licenses or certificates and gaming license. PHYSICAL DEMANDS: • The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms. The team member frequently is required to stoop, kneel, crouch, or crawl; talk or hear; and taste or smell., • The team member must regularly lift and/or move up to 50 pounds through a crowded room and move or push a hand car/truck weighing a maximum of 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. WORK ENVIRONMENT: • The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this job., • While performing the duties of this job, the team member is frequently exposed to moving mechanical parts. The team member is occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually loud., • Should be able to adapt well to the casino environment, involving large numbers of people, loud and continuous high noise level. Must also be able to psychologically handle the concepts of persons occupying an establishment for the purposes of gambling, drinking, eating and smoking for long periods of time.

Job Description About Company: Now Hiring at Dog Haus Biergarten — Berkeley Come build something with us. Dog Haus isn't just another spot to grab a shift. Founded in 2010 in Pasadena by three longtime friends, the brand has built a fiercely loyal following and grown to more than 50 locations. It's earned some of the industry's top honors along the way, including a MenuMasters Award, a spot on Fast Casual's Top 25 Movers and Shakers, and recognition from Franchise Times as a top brand. Translation: when you put Dog Haus on your résumé, people know the name. And here's the part that should get you excited: you'd be joining at the perfect moment. Dog Haus is heading into the largest opening year in its history, with a major expansion underway across new and established markets. The company recently signed a 50-unit development deal and is targeting growth toward 1,500 locations. A brand growing this fast needs sharp people, and it tends to promote the ones who show up and shine. That growth isn't just corporate noise, either. Dog Haus has rebuilt its model around operator success, with new leadership roles for proven operators and a real emphasis on staff development and leadership training. In plain terms: this is a place where doing great work actually leads somewhere. Why our Berkeley team is a great place to start: You'll work in a real biergarten with craft food, cold beer, good music, and a steady crowd of Cal students, locals, and regulars who treat this place like home. You'll learn a chef-driven menu of gourmet burgers, brats, brews, and plant-based creations built around a simple mission: feed everyone who walks through the door, and feed them well. The pace is fun, the team has your back, and no two shifts feel the same. What we're looking for: Energy. A good attitude. Someone who takes pride in their work and likes making a stranger's day a little better. Experience helps, but hustle and heart matter more — we'll teach you the rest. What you get back: A crew that works hard and looks out for each other, leaders who'll invest in you, flexible shifts, and a genuine path to grow as the brand grows. If that sounds like your kind of place, don't overthink it — let's feed Berkeley together. About the Role: As a Bartender, you will play a crucial role in creating an enjoyable and memorable experience for guests by expertly preparing and serving a wide variety of beverages. Your ability to work efficiently in a fast-paced environment will ensure timely service during peak hours while maintaining high standards of quality and presentation. You will engage with guests in a friendly and professional manner, providing excellent customer service that encourages repeat visits. Maintaining a clean and organized bar area, adhering to safety and hygiene standards, will be essential to your daily routine. Ultimately, your contributions will support the overall success of the establishment by fostering a welcoming atmosphere and ensuring customer satisfaction. Minimum Qualifications: • Proven experience as a bartender or in a similar role within the hospitality industry., • Ability to work effectively in a fast-paced environment while maintaining attention to detail., • Physical capability to perform repetitive motions, lift and carry heavy items, and stand for extended periods., • Strong guest service skills with a professional and approachable demeanor., • Reliable attendance and punctuality. Preferred Qualifications: • Certification in responsible alcohol service or bartending., • Knowledge of a wide range of cocktails, spirits, and beverage trends., • Experience using point-of-sale (POS) systems., • Ability to handle difficult situations calmly and diplomatically., • Multilingual skills to better serve a diverse clientele. Responsibilities: • Prepare and serve alcoholic and non-alcoholic beverages according to standardized recipes and customer preferences., • Engage with guests to take orders, provide recommendations, and ensure a positive customer experience., • Maintain cleanliness and organization of the bar area and FOH, including restocking supplies and cleaning glassware and utensils., • Run food and help with expo as needed, • Handle cash and electronic payments accurately and responsibly., • Comply with all health, safety, and legal regulations related to alcohol service. Skills: The required skills, such as bartending expertise and the ability to work in a fast-paced environment, are essential for efficiently preparing drinks and managing multiple orders simultaneously. Repetitive motions and stamina are necessary to meet the role's demands, including lifting heavy items and standing for long periods. Guest service skills are used daily to interact positively with customers, ensuring their needs are met and enhancing their overall experience. A groomed appearance supports a professional image that aligns with the establishment’s standards. Regular and reliable attendance ensures consistent staffing levels, which are critical for maintaining smooth operations during all shifts. Various shifts from 9 am to 10 pm are available

Job DescriptionOn-site Event Bartender Always Fishing Hospitality Group is looking for professional, high-energy bartenders with excellent communication skills to serve classical cocktails and exciting new beverages to our customers. The bartender will greet customers, learn about their preferences, answer questions, recommend menu items, and prepare and serve beverages. You will also utilize proper equipment and ingredients, and handle basic cleaning duties. To succeed as a bartender, you should have a neat appearance and an engaging, friendly personality. You should be efficient, observant, knowledgeable, and personable. On-Site Bartender Duties and Responsibilities: • Being punctual, professional, and properly dressed in company-specified uniform., • Check-in with the on-site manager for task assignments ( Clock in via Nowsta upon arrival)., • Unload company vehicles in an organized manner taking direction from Head Chef and/or Service Manager., • Perform set-up duties including but not limited to setting up the bar, icing beverages, preparing garnishes, polishing glasses, and batching cocktails., • Attend a pre-event meeting to review the menu and dietary constraints of menu items., • Serve beverages as well as replenish bars and beverages as needed throughout the event., • Greet guests as needed., • Maintain inventory, supplies, and cleanliness of bar and equipment., • Maintain complete knowledge of and strictly abide by state liquor regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving., • Maintain complete knowledge of all liquor brands, beers, and non-alcoholic selections, glassware, and garnishes., • Handle guest complaints and ensure guest satisfaction., • Maintains a clean and organized work environment at all times, following all Safety and Health Department guidelines., • Break down the bar at the end of service ensuring all service items are put away property (clean, dirty, or rental bins)., • All alcohol products must be counted at the start and end of the event and noted on the bar tally sheet. All empties kept except beer and NA’s, • Handling cash, credit, and debit card transactions, ensuring charges are accurate, returning correct change to patrons, balancing the cash register. ( as needed), • Buss plates, glassware, and other service items as necessary., • Perform breakdown duties including but not limited to breakdown tables, bars, kitchen, clearing all glasses, dishes, and food, stack rentals together for pick up, emptying trash, sweeping and mopping as needed., • Load company vehicles at the conclusion of the event in an organized manner taking direction from the Head Chef and or Service Manager. On-Site Bartender Qualifications: • Must have flexible schedule including availability on days, nights, weekends, and holidays., • Our base location is in Oakland, Ca BUT you will be working at various locations depending on the shifts you accept., • Previous experience as a Bartender., • The desire to grow within the hospitality industry is preferred., • Ability to perform assigned duties with attention to detail, speed, accuracy, follow-through, courtesy, cooperativeness and work with a minimum of supervision., • Ability to accurately compute and manipulate mathematical calculations., • Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact, and diplomacy to defuse anger., • Ability to work well under pressure and handle multiple tasks at once., • Knowledge of fine wines, beer, and liquor., • Ability to lift 50+ lbs, • Ability to stand for long periods of time., • Alcohol awareness certification (TIPS Training) is required., • Food Handlers Certification, ServSafe Certified is preferred., • Must be able to communicate professionally in English, both written and verbal., • Conversational abilities in other languages are helpful. Covid-19 Compliance Statement:With a majority of our events being in San Francisco, Always Fishing Hospitality Group is requiring all event staff to be fully vaccinated. In order to comply with the City of San Francisco's Health Order No. C19-07, and with the expectation of other Bay Area counties to follow, Always Fishing Hospitality Group which includes: Metal and Match, Culinary Eye Catering, and The Alice Collective require all employees to self report their vaccine status and provide a copy of their vaccine card or QR Code Via this link before their first day of work.

Golden Nugget - - Responsibilities: Assist Executive Chef in managing kitchen operations; Supervise back-of-house staff; Ensure quality, consistency, and food safety; Lead training and development of culinary staff; Oversee inventories and food ordering.

Flagship Facility Services - - Responsibilities: Lead kitchen staff and scheduling; Manage prep and production to recipes; Maintain safety and sanitation, pass health audits; Coach and interview candidates; Control inventory and food quality standards.

Starwood Hotels - - Responsibilities: Oversee daily kitchen operations and lead line cooks to maintain high-volume service at San Francisco hotel.

Goodwin Recruiting - - Responsibilities: Lead Michelin-star kitchen operations during dinner service; Support daily kitchen production and service execution; Coach and develop kitchen teams; Maintain high standards of organization, inventory, and cleanliness; Uphold kitchen culture and standards.