UNKNOWN

ADAPTED_NOW

HOUR

Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.

Hyatt Vacations Ownership

Lead Cook

Marriott Vacations Worldwide

Scratch cooking, organic produce, batch production for delivery clients plus private chef work. $26/hr to start, with a clear path into our Sous Chef role within six months for the right person.

Salt + Soil | Organic & Seed Oil-Free Private Chef & Meal Delivery

Lead Line Cook

Poached

BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Proven knowledge of the basic principles of food preparation, various cooking methods, and food safety regulations such as proper food handling, sanitation, and storage.

We focus on enriching and nourishing the lives of millions all over the world, providing a wide range of services—food, facilities and uniforms—to a diverse group of clients in 19 countries. We serve world champion sports teams, Fortune 500 companies, state-of-the-art healthcare providers and the world’s leading educational institutions. And every day, we dream of ways to do it better through our commitment to innovation and our passion for excellent customer service.

Innovation inspired by you 
The better we know the people we serve, the greater the experiences we can develop. Whether it’s food service, facilities or uniforms, our proprietary programs allow us to understand the wants and needs of our audiences. 

Armed with that knowledge, our Service Stars spring into action, combining insights and ingenuity to deliver moments that make a difference. These innovations could be game-changing campus transformations. Or a simpler, quicker way for you to access condiments at the ballpark. In any case, our innovations help create experiences that make an impact.

Beyond great service 
Another key part of what makes us different is something we call service excellence.

To us, service excellence isn’t just about providing great customer service. It also means using time-tested practices and proven processes to get it right every day, everywhere, in everything that we do. And it's also about striking the perfect balance between doing something well over and over again and being responsive enough to the changing needs of clients and customers. It’s being open to the continuing cycle of innovation. Excellent, but never satisfied. Process-driven, but never locked in place.

We never stop thinking of new, better ways to get it right when our people impact the lives of clients and consumers every day.

Our people make all the difference—we make sure of it 
Our commitment to hiring, training and rewarding the right people ensures that our employees are more than just hard workers. They’re Service Stars, and that means they can be counted on to go above and beyond, every single day.

We understand that many times our people are literally the face of your business. That’s why all 270,000 Service Stars receive continual access to professional development and proprietary skills training. 

The bottom line is this: when you work with Aramark, you can be confident you’ll be collaborating with the right people with the right skills and the right attitude. That’s true whether it’s for strategic expertise, operational excellence or just serving a morning coffee. That’s our commitment as trusted partners and Service Stars. That’s the Aramark way.

Aramark

J-Vers Cloud

EDUCATION, EXPERIENCE, TRAINING OF SKILLS REQUIRED: High school diploma or equivalent with 3 yrs experience as a Line Cook in all cooking techniques. High school diploma or equivalent with 4 years related kitchen experience in a high-end hotel or restaurant.

The Heritage Steakhouse

Line Cook, Prep Cook, & Pastry Cook

You'll work alongside our front-of-house team to craft exceptional food and beverage experiences that complement our signature cocktails. Join Lobby Bar as our Lead Cook and take command of a dynamic, fast-paced kitchen in a craft cocktail bar.

Lobby Bar

Cook

You will work alongside our Kitchen Leads serving as the anchor across every service: opening the kitchen, running prep, working the line, and keeping the back of house organized, clean, and tight. Step out during lulls or between ticket waves to run food, bus/sanitize tables, sweep, and restock to keep dining room turnover fast and guest spaces clean.

Plymouth Hotel Kitchen & Bar

Line Cook / Second Cook

Presidio Golf & Concordia Club is looking for a Sous Chef who wants to grow in a professional, member-focused culinary environment while taking an active role in daily kitchen operations, food production, staffing, inventory, and special events. Our Club offers a varied culinary operation with daily breakfast and lunch, approximately two dinner services per week, and a variety of member events , including plated dinners, buffets, banquets, receptions, and special functions.

Presidio Golf & Concordia Club

Sous Chef

The Executive Sous Chef is a highly regarded, proactive member of the Club's management team and serves as the senior culinary leader, reporting directly to the Director of Food & Beverage. Develop and execute seasonal menus, catering menus, daily specials, and soups in collaboration with the Director of Food & Beverage; balance member favorites with fresh, creative, health-conscious offerings.

YEAR

Tiburon Peninsula Club

Executive Sous Chef

jobtargetdirectftpin

At Marriott Vacations Worldwide (MVW), we make vacation dreams come true for travelers around the world in a supportive, friendly, and beautiful work environment. Reach overhead and below the knees, perform bending, twisting, pulling, and stooping, and be able to stand, sit, or walk for an extended period of time.

Line Cook

We're opening a soup-and-salad buffet in Arcadia, and right now the work is mostly recipe development: creating, testing, and writing down the soups, sauces and pastas we'll serve. Production: cook our soups and sauces from scratch in volume at our production kitchen, usually alongside another cook.

Souper Greens

Candidates must have: *At least 5 years of experience as a sous chef or lead line cook in a high volume restaurant, including responsibility for kitchen staff, inventory, and quality control. Your Role: As Sous Chef, you'll be the backbone of our kitchen operations, working closely with our Head Chef to: Oversee daily kitchen operations and food preparation.

The Peasant & The Pear

The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. Line Cooks report to the Chef de Cuisine, Sous Chefs, and Kitchen Managers and are expected to work in tandem with the Sous Chef, other Line Cooks and the rest of the back of house staff.

Death & Co Los Angeles

FEED

You'll oversee daily café operations, mentor a team of three, and collaborate with hospital stakeholders on events and menu concepts while meeting tight deadlines and maintaining service excellence. Progression within Career Band reflects acquisition of broad technical expertise, business and industry knowledge, and process and people leadership capabilities.

Worldwide Leader in Food and Facilities Management for Over 50 Years

 
Sodexo was founded in 1966 by Pierre Bellon in Marseilles France and is still majority family owned today. For over 50 years, we have partnered with some of the world’s biggest companies, backed by employees in countries across the globe.

 
Everything we do is about improving people’s daily lives. We believe healthy school meals make kids do better. That relaxed patients recover faster. And organizations with engaged employees perform better. With our unique wide range of integrated services, this is what our On-site, Benefits and Rewards and Personal Home services do every day.

Sodexo

Appcast Exclusive 1

Led by Larry McGuire, Tom Moorman, and Liz Lambert, MML Hospitality owns and operates a collection of acclaimed restaurants, hotels, and retail concepts across the country. Clark s Oyster Bar is a neighborhood seafood restaurant known for fresh oysters, exceptional seafood, signature burgers, and warm, energetic hospitality.

Clark's Menlo Park

About You: A minimum of five (5) years cooking experience and at least two (2) years as a Kitchen Manager, Bakery Manager, Sous Chef or similar role in a restaurant, bakery or hospitality environment. Located in NoPa, Early to Rise is a unique brunch destination in San Francisco, featuring an old-school menu, but with all of our major staples made in the house.

Early To Rise, Scratch Made Brunch

You re equally comfortable planning the work and doing the work: turning a busy catering week into an organized production plan, leading the team through it, and confidently executing events onsite. Own the kitchen s week: review events, carry-out orders and storefront needs; order product; create the weekly prep schedule; assign work; and track progress.

Siren Sisters Kitchen

Culinary Manager/Lead Catering Chef

Dumplin by Aro is a growing San Diego food business, and strong team members can earn additional markets, higher-paying shifts, bonuses, and leadership opportunities as we grow. After training, you'll be trusted to run the market: drive the company vehicle, set up the booth, cook and serve food, interact with customers, handle payments, and pack everything up at the end of the shift.

Dumplin by Aro

Farmers Market Booth Lead – Thu/Sat/Sun

You'll run our central kitchen, producing for our tea rooms and our catering and events business, and help bring new items to our menus. Your focus is consistency, so every guest gets the same great experience, and you know how to deliver the best possible product within a budget.

Chado Tea Room

Lead Baker/Chef

An employee’s pay position within the salary range will be based on several factors including, but not limited to, the prevailing minimum wage for the location, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, any collective bargaining agreements, and business or organizational needs. For remote locations or positions open to multiple locations, the pay range may reflect several US geographic markets, including the lowest geographic market minimum to the highest geographic market maximum.

Lead Cook Jobs in California

Lead Cook Hyatt Vacations Ownership

Lead Line Cook Salt + Soil | Organic & Seed Oil-Free Private Chef & Meal Delivery

Lead Cook Marriott Vacations Worldwide

Lead Cook Aramark

Line Cook, Prep Cook, & Pastry Cook The Heritage Steakhouse

Cook Lobby Bar

Line Cook / Second Cook Plymouth Hotel Kitchen & Bar

Sous Chef Presidio Golf & Concordia Club

Executive Sous Chef Tiburon Peninsula Club

Line Cook Marriott Vacations Worldwide

Cook Souper Greens

Sous Chef The Peasant & The Pear

Line Cook Death & Co Los Angeles

Sous Chef Sodexo

Sous Chef Clark's Menlo Park

Executive Sous Chef Early To Rise, Scratch Made Brunch

Culinary Manager/Lead Catering Chef Siren Sisters Kitchen

Farmers Market Booth Lead – Thu/Sat/Sun Dumplin by Aro

Lead Baker/Chef Chado Tea Room

Sous Chef - Robert Mondavi Winery Constellation Brands

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