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Job Description About TENSHOU Collection TENSHOU Collection is bringing authentic Japanese fine dining to the United States through an uncompromising commitment to craftsmanship, hospitality, and excellence. As we prepare to open our first locations in West Hollywood and Las Vegas in 2026, followed by expansion into New York, we are building the corporate team that will help shape the foundation of our growing organization. Join us to make a meaningful impact, collaborate with passionate professionals, and help build a premier hospitality brand from the ground up. Your Role The Sommelier at TENSHOU Collection is the architect of the beverage experience across the entire concept portfolio. You are not managing a wine list — you are curating an emotional arc that complements one of the most precise culinary programs in the world. Every pairing recommendation, every table interaction, every staff training session carries the weight of the guest experience from first sip to last. You operate across multiple TENSHOU dining concepts — from Edomae omakase to Modern French, Robata, and Tempura — each with distinct flavor profiles, pacing, and guest expectations. Your depth in sake, Japanese spirits, and classical wine, paired with the interpersonal precision of omotenashi, is the foundation of this role. Beverage Program Development • Curate and maintain wine, sake, shochu, Japanese whisky, and cocktail lists across assigned Tenshou Collection concepts — aligned with each restaurant's culinary identity, price positioning, and omakase course structure., • Develop seasonal pairings in direct collaboration with Head Chefs — your beverage program must enhance the culinary arc, not run parallel to it. Present pairing recommendations to culinary and FOH leadership before each menu cycle., • Maintain deep, working knowledge of sake grades (junmai, daiginjo, nigori, etc.), regional styles, brewing methods, and food pairing applications — specifically within Japanese cuisine contexts., • Source and evaluate new products regularly; build and maintain vendor and distributor relationships with integrity, discipline, and cost awareness., • Ensure beverage pricing is accurate, margin-positive, and reflects the luxury positioning of the Tenshou brand across all menus and placements. Guest Experience & Floor Presence • Be present on the floor during service — present the beverage program, execute pairing recommendations, and engage guests with composure, expertise, and warmth., • Read each table with precision: know when to engage, when to give space, and how to personalize every interaction within the Tenshou omotenashi standard. The guest's comfort drives the timing., • Deliver beverage recommendations through storytelling — connect guests to the provenance, craft, and intention behind every selection. The story is part of the experience., • Address special requests, dietary needs, and alcohol-free pairing requirements with immediate, gracious, and well-prepared solutions. No guest should feel their request is an inconvenience., • Demonstrate Omiokuri awareness — your role in the guest's arc does not end when the glass is empty. From first pour to final goodbye, the beverage experience is yours to own. Team Training & Development • Train and develop all FOH staff — servers, captains, and associates — on beverage fundamentals, pairing language, upselling approach, and proper service technique., • Conduct focused pre-shift beverage education for FOH staff; keep training specific, actionable, and tied directly to the evening's menu and guest expectations., • Develop and maintain training materials for the beverage program across all assigned concepts; ensure materials are current, concept-specific, and accessible., • Directly manage and develop the Assistant Sommelier — provide daily coaching, clear direction, structured development, and documented performance feedback per Company HR policy. Inventory, Ordering & Cost Control • Manage all beverage inventory — ordering, receiving, storage, par levels, and loss control across all assigned locations. No critical out-of-stocks during service, ever., • Maintain beverage cost within Company-defined targets; report weekly and identify variances within the same reporting period. Cost management is a daily discipline., • Ensure proper storage conditions for all wine, sake, and spirits — temperature, humidity, rotation, and FIFO compliance without exception., • Negotiate with distributors and importers from a position of knowledge and market awareness; maintain vendor relationships with professionalism and clear communication. Compliance & Licensing • Maintain full compliance with California ABC (Alcoholic Beverage Control) regulations and Nevada liquor licensing requirements at all locations where the role operates., • Monitor alcohol service on the floor — refuse service where required, document incidents, and maintain compliance logs per ABC and Nevada requirements., • Ensure all FOH staff are RBS-certified and current; track expiration dates and flag upcoming renewals proactively., • Support General Manager and AGM with liquor license compliance, audits, and renewals as needed. You are a resource for compliance — not just a practitioner. QUALIFICATIONS • WSET Level 3 or higher, CMS Certified Sommelier, or equivalent recognized credential — required. Advanced or Master Sommelier designation strongly preferred., • Minimum 3+ years of sommelier experience in a fine dining or luxury hospitality environment; Japanese cuisine, omakase, or high-end Asian dining experience strongly preferred., • Deep working knowledge of sake — grades (junmai, ginjo, daiginjo, nigori, etc.), regional styles, brewing methods, and pairing applications within Japanese cuisine contexts., • Demonstrated track record building, curating, and presenting wine and beverage lists in a multi-concept luxury dining environment., • Polished, warm, and confident guest interaction skills at the luxury counter and table service level — composure under pressure is non-negotiable., • Financial literacy — beverage cost management, P&L awareness, inventory systems, and ordering discipline., • Experience training and developing FOH staff on beverage fundamentals, pairing language, and guest interaction standards., • Proficiency with beverage inventory management systems and POS/tablet devices as applicable., • Knowledge of food allergies and dietary restrictions — gluten-free, nuts, shellfish, dairy, eggs, soy — with a guest-safety-first approach to alcohol and non-alcohol pairing alternatives., • Candidates must successfully complete the evaluation and receive formal approval from the assigned Japanese Master Chef (Oyakata) and/or Franchise Owner before being assigned to a TENSHOU Collection restaurant., • Valid Food Handler Card & RBS Certification, • Authorization to work in the United States Schedule Expectations • Evening and weekend availability required. Shifts typically 8–12 hours. Annual Salary Range: $78,000 - $85,000 based on experience Benefits: Medical, Dental, Vision - 401k - PTO and PSL - Life Insurance \nCompany Description TENSHOU is a curated collection of Japan's finest culinary traditions, brought together under one roof. TENSHOU is a curated collection of Japan's finest culinary traditions, brought together under one roof.

We are inspired by the American South, and you’ll notice it from the smiles that greet you, to the countless bottles of Madeira on the backbar, an we are looking for a Head Chef to join our Team!. The Head Chef is the culinary leader responsible for the overall success, execution, and co

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description The Bread Production Manager oversees the production of bread products for Eataly Los Angeles, including but not limited to: breads, Roman style pizza, rolls, focaccia and seasonal items. The Bakery Manager leads and develops a team of Bakers and Sales Associates in a 24-hour-operating bakery. Reports directly to the General Manager of Retail and reports functionally to the Eataly USA Corporate Head of Bakery. • Prepares bread products for restaurant and retail operations in accordance with Eataly’s authentic Italian recipes and quality standards using the highest quality Italian and local flours and other ingredients, • Maintains and nurtures natural yeast, local and organic flour, and naturally leavened products, • Manages the bakery team of 15-20 employees: hires, schedules, approves vacation, submits payroll, provides feedback and motivation, trains on products, ingredients and processes, and handles terminations, • Collaborates closely with the GM of Retail to ensure all necessary parties are aware of daily bakery activities, including absences, schedule coverage and product availability, • Documents, investigates, elevates and resolves all employee and guest incidents, • Communicates with the Executive Chef, GM of Retail and Corporate Head of Bakery on new recipes, • Orders and monitors inventory of all ingredients and products for the bakery, including tracking and documenting daily transfers and waste in the appropriate system, • Reviews financial information such as sales/costs and monitors budget to ensure efficient operation and spending within the specified budget; works with GM of Retail to correct any deviations from the budget, • Maintains a clean and sanitary food production area according to Department of Health standards, • Performs other duties as required or assignedQualifications, • 5+ years of experience in bread and related production, • 2+ years of experience managing a sales and production team; preferably in a wholesale or grocery bakery department, • Excellent communication skills, • Outstanding time management stills, • Proficiency in Microsoft Office, • Degree from a post-secondary culinary arts training program highly preferred Job Requirements • Ability to oversee a 24-hour-operating bakery, including working weekends, nights and holidays, • Ability to lift over 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to work with a wood burning oven, electric pizza convection oven and commercial spiral mixer Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more! Pay rate is set at $70k - $80k Eataly is an equal employment opportunity employer. It is the Company’s policy to not unlawfully discriminate against any applicant or employee on the basis of race, color, sex, sexual orientation, religion, national origin, age, disability or any other characteristic made unlawful to consider by applicable federal, state, or local laws. Eataly also prohibits harassment of applicants and employees based on any of these protected categories. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions. If contacted for an employment opportunity, please advise Human Resources if you require accommodation.

Job DescriptionDescription: Position Title: Sous Chef Department: Culinary Services Exempt Status: Hourly / Non-Exempt Rate: $20 - $25 Supervisor: Executive Chef GENERAL SUMMARY: The Sous Chef works closely with the Director of Culinary Creations and Executive Chef in planning food and beverage menus, scheduling shifts, and coordinating food preparation and service. Responsible for overseeing the daily operations of the kitchen. PRINCIPAL DUTIES: Essential Job Duties: Must be willing and able to do the following: · Able to maintain a level head under pressure, fully utilize staff to deliver quality food consistently. · Assigns, in detail, specific duties to all kitchen team members regarding the efficient operation of the kitchen. · Ensure deliveries are properly received, dated, rotated, and put away in the right place. · Supervise kitchen team members and ensure all sanitation and safety standards are being followed. · Ensuring proper preparation, portioning, and serving of food according to standardized recipes. · Assisting with setup, service, and cleanup of food production. · Assisting with safety and training procedures in the handling of foodservice equipment. · Communicate with other departments and staff to ensure successful execution of daily service. · Visit residents periodically to evaluate food service such as quality, quantity, temperature, and appearance; and conduct evaluations to make revisions in operations / procedures to promote improved food service. · Represent the community in a warm and inviting manner, which creates a positive marketing environment. · Supports creating a culture where the business decisions made in this position, along with individual employee engagement, drive top-line revenue and occupancy. · Must be able to adapt to a constant changing environment. · Meets with Executive Chef or Director of Culinary Creations as needed · Attends all in-service training workshops as requested by Management. · Willingly acts as part of Culinary Services team, lending a helping hand as needed. · Maintain confidentiality of resident and community information. · Observe all community policies and procedures. · Accept assigned duties, instructions, or correction in a cooperative manner, voicing concerns or disagreement in a professional manner through established chain of authority according to state procedures. · Perform incidental housekeeping and maintenance tasks as may arise during regular duties, in order to maintain a clean, safe, pleasant environment for residents, visitors and staff. · Perform all other related duties as assigned in an effective, timely and professional manner. · Other duties will be assigned as needed. Requirements QUALIFICATIONS: · Ability to speak, read and comprehend the English language. · Menu presentation, food preparation, production, food delivery systems, and utility · Knowledge in all areas of local Health Department, OSHA, and other regulatory agencies relevant to culinary services · Good communication skills (oral and written) · Good inter-departmental communication and teamwork skills · Knowledge preparation and line production communication to other line/prep/dish person/management staff · Willingness to be available for any/all emergencies regarding the community. · Familiarity with Microsoft Office Suite products · High school diploma · Culinary degree preferred. · Minimum of three years restaurant/senior living or equivalent cooking experience · Must hold current state-required sanitation (Safe Food Handling and/or Certified Food Manager) certification/license per state requirements. Requirements: PHYSICAL REQUIREMENTS/WORKING CONDITIONS: · Mixers, knives, ovens, steam table, steamer, slicer, range, grill, griddle, and other assorted kitchen equipment · Lifts and carries up to 50 lbs. with assistance occasionally · Pushes and pulls up to 50 lbs. with assistance occasionally · Climbs, reaches, bends and twists occasionally · Reaches, bends and twists occasionally · Sits, stands and walks frequently · Handles food frequently · Recognition/vision and mental processing · Routinely process printed information such as menus, resident orders, resident name labels, instructions, labels on food items and storage shelves/areas, posted notices, labels on chemicals. · Routinely recognizes auditory timer signals, soft voices of elderly, verbal communication within the workplace. · Routinely observe odors relevant to food preparation and storage, cleanliness and sanitation. · Routinely interact with a work environment highly dependent upon audible and intelligible verbal communication in order to assure understanding. · Routinely interact with individuals (residents, family members, staff, etc.) who may be discourteous, tactless, demanding, verbally and/or physically threatening or abusive, angry, or hostile, emotionally vulnerable or mentally ill, vulgar, mean-natured. · Routinely called upon to control own emotions and behaviors to protect residents’ rights and to respond professionally with respect and dignity. The Variel of Woodland Hills is an equal employment opportunity employer. We do not discriminate against any applicant or employee based on race, color, sex, religion, national origin, age (40 and over), disability, military status, genetic information, or any other basis protected by applicable federal, state, or local laws, and we prohibit harassment of applicants or employees based on any of these protected categories. We comply with all applicable federal, state, and local laws, including but not to limited, respecting consideration of unemployment status in making hiring decisions. Completing an application does not guarantee that you will be offered a position. We review all applications and strive to hire the candidates who are the most qualified to perform the essential functions of the position with or without reasonable accommodations.

Job DescriptionBenefits: • Paid time off, • Wellness resources, • 401(k), • 401(k) matching, • Dental insurance If you’ve got the discipline, we’ve got the sushi dojo If you’re the kind of sushi cook who pays attention, takes pride in clean work, and wants to grow through discipline and technique — you’ll fit in here. Not because you’re perfect, but because you’re committed. THE WHY Sushi by Scratch believes that a team that is well taken care of will pay it forward to our guests, teammates and communities. Our goal is to support you so you can support those around you. We run organized kitchens, care about standards, communicate. We show up for each other day in and day out. Our culture is professional, focused, supportive and FUN! Sushi by Scratch Restaurants sees the value in teaching, training, and knows that cooks become chefs through mentorship, guidance and commitment. Everyone here is working toward the same goal — consistency, craft, and great hospitality. The expectation is simple: be prepared, be respectful, and bring pride to your work. THE ROLE You’ll be responsible for: • Executing recipes and techniques accurately, • Assisting in ordering, inventory, receiving product, • Learning and upholding SBS standards and systems, • Supporting daily service with focus and professionalism, filling in the leadership role for the Head Chef, • Working clean, orderly prep and maintaining quality, • Sushi rice production, sauces, fish storage, and rotation, • Bringing a positive attitude and respect for hospitality Non-Negotiables • 2+ years of kitchen experience (fine dining or high-standard kitchens preferred), • Positive attitude and willingness to learn, • High personal and professional standards, • Ability to work clean, organized, and efficiently, • Legally eligible to work in the U.S., • Current ServSafe Food Handler or ability to obtain before starting, • Reliability, punctuality, and consistency in prep + service, • Strong attention to detail and ability to follow systems, • Comfortable in a fast-paced, detail-driven environment The Extras We Appreciate • Experience in Michelin-level or similar kitchens, • Strong sushi fundamentals or Japanese cuisine background, • Jedi-level time management and station organization, • Curiosity about technique, ingredients, and craft, • Interest in mentoring or being a supportive teammate, • Comfort adapting to structured systems and evolving standards, • Familiarity with hospitality-driven service cadence, • Desire to contribute creatively as you grow On top of that Full Benefit Package offered with Supplemental Insurance 401K w/ matching Range of Pay $26 - $30 per hour

Job DescriptionAbout CookUnity: Food has lost its soul to modern convenience. And with it, it has lost the power to nourish, inspire, and connect us. So in 2018, CookUnity was founded as the first-of-its-kind platform that connects the world with the source of truly great food: chefs. Today, CookUnity delivers 50 million meals a year from the industry's best chefs to homes all over the country. Fresh. Ready-to-eat. And crafted with the passion that nourishes body and soul. Unwilling to stop there, CookUnity is expanding beyond delivery to become an ever-innovating marketplace focused on our singular mission: empower Chefs to nourish the world. If that mission has you hungry in more ways than one, you've found the right job posting. About CookUnity CookUnity is a chef-to-you marketplace connecting talented chefs with consumers, revolutionizing meal delivery. We bring small-batch, restaurant-quality meals to eaters nationwide, crafted by a diverse collective of all-star chefs. With over 100 inspired chefs from cities like NYC, LA, Austin, and more, our weekly subscription offers a wide range of hand-crafted meals to cater to various palates and dietary preferences. By delivering over 1 million meals per month, we're also empowering working chefs, tripling their income, and supporting their growth. CookUnity believes in fueling stronger communities, partnering with Food Bank For New York City to combat food insecurity across all five boroughs. About the Team: The B2B team operates like a startup within CookUnity — entrepreneurial, fast-paced, and bold in its ambitions. We are building a new category at the intersection of food, healthcare, and outcomes-driven nutrition. Our Healthcare vertical is one of our highest-priority growth areas, and the Medicaid segment represents one of the most meaningful and underpenetrated opportunities in our pipeline. This role reports directly to the Head of B2B and will be a senior, foundational hire on our Healthcare team — responsible for growing penetration within the Medicaid line of business. The role: We are looking for a Senior Account Executive with deep expertise in Medicaid, Medicaid policy, and selling to organizations that serve Medicaid clients. You will lead our go-to-market strategy for Medicaid. This is not a typical sales role — it is a builder's role. You will define the playbook, prospect your own leads, forge the relationships, and close the complex, high-value deals that will shape CookUnity's presence in the Medicaid ecosystem. Your primary focus will be on Medicaid Managed Care Organizations (MMCOs), Community Health Centers/provider organizations serving Medicaid clients, and state/local government agencies administering the Medicaid program. You will leverage CookUnity's unique position at the intersection of food access, nutrition, and health outcomes to win partnerships that drive both revenue and mission impact. Responsibilities: • Own and drive the full Medicaid sales motion — from pipeline development through contract negotiation and close., • Build the go-to-market playbook for selling into Medicaid and related entities, • Develop and maintain senior-level relationships with CMOs, VPs of Care Management,Chief Health Equity Officers, Medicaid Directors, and other key decision-makers within target organizations., • Identify and prioritize high-value Medicaid opportunities, crafting tailored proposals that speak to outcomes, member engagement, and compliance requirements., • Manage complex, multi-stakeholder enterprise sales cycles with long lead times, multiple decision-makers, and regulatory considerations., • Collaborate cross-functionally with product, operations, and marketing to ensure CookUnity's solutions are positioned compellingly and delivered seamlessly., • Serve as CookUnity's internal subject matter expert on the Medicaid ecosystem — regulatory landscape, funding structures, procurement processes, and key stakeholders., • Represent CookUnity at relevant conferences, industry events, and state-level forums to build brand presence and pipeline within the Medicaid space., • Maintain accurate forecasting and pipeline hygiene in Salesforce, and provide regular reporting to leadership on Medicaid segment performance., • Partner with Bruno and the leadership team to refine our Medicaid ICP strategy and prioritize the accounts with the highest potential impact.Minimum Requirements:, • 8–10+ years of enterprise sales experience, with a significant portion focused on Medicaid, managed care, or government-funded healthcare programs., • Demonstrated success closing high-value deals with Medicaid MCOs, or state/county agencies., • Deep working knowledge of the Medicaid ecosystem: funding structures, managed care contracting, SDOH initiatives, and value-based care frameworks., • Proven ability to navigate long, complex sales cycles with multiple stakeholders and regulatory considerations., • Experience with competitive procurements and RFP strategy., • Exceptional communication and executive presence — comfortable presenting to C-suite and state agency leadership., • Proficiency in Salesforce and structured pipeline management., • Track record of consistently meeting or exceeding quota on enterprise deals exceeding $250K–$500K+ in contract valuePreferred requirements:, • Established network within Medicaid MCOsor related state and federal agencies., • Experience working directly within a Medicaid health plan, FQHC, an agency administering the Medicaid programs, or a Medicaid-focused vendor., • Experience selling to or launching new programs for MMCOs or state/local government serving Medicaid clients., • Passion for food as medicine, health equity, or the role of food access in improving health outcomes for underserved populations., • Experience in a high-growth startup or scale-up environment — you are comfortable building without a full playbook., • Solid understanding of the Medicaid program, funding authorities, and mechanisms for advocating new services or enhanced reimbursement at the state and federal level.Benefits

Job Description BROWN SUGAR BAKERY Cashier & Pastry Chef Assistant Location: Gardena, CA Position: Part-Time Cashier & Pastry Chef Assistant Reports To: Head Pastry Chef / Owners About Brown Sugar Bakery Brown Sugar Bakery is a culturally inspired bakery specializing in Southern-style desserts with a Central American influence. Our goal is to provide delicious, high-quality desserts while creating a warm and welcoming experience for every customer. Rich in Taste and Culture. Position Summary We are looking for a friendly, dependable, and motivated Cashier & Pastry Chef Assistant to join our bakery team. This is a hybrid position that combines excellent customer service with hands-on bakery support. The ideal candidate enjoys working with people, appreciates working in a diverse and inclusive environment, and is excited and willing to learn baking and pastry production. You will assist customers at the front counter while also supporting our Head Pastry Chef with daily preparation, baking, packaging, stocking, and cleaning. Prior bakery experience is helpful but not required for the right candidate. A positive attitude, reliability, attention to detail, and willingness to learn are very important. Key Responsibilities Customer Service & Cashier Greet customers warmly and provide friendly, professional service. Take customer orders accurately and operate the POS/register. Answer basic questions about bakery products, flavors, pricing, and availability. Package and present desserts neatly and accurately. Restock front-counter supplies, packaging, and display items. Maintain a clean, organized, and welcoming customer area. Handle customer concerns professionally and communicate issues to management when needed. Pastry Chef & Bakery Support Assist the Head Pastry Chef with daily bakery production. Learn to prepare cookies, cakes, cupcakes, pies, cobblers, puddings, and other bakery items according to Brown Sugar Bakery recipes and standards. Measure and portion ingredients accurately. Assist with mixing, scooping, baking, filling, frosting, decorating, and packaging as trained. Follow established recipes, portion sizes, and production procedures to maintain consistency. Help prepare products in advance according to the bakery's production schedule. Label, date, rotate, and properly store ingredients and finished products. Keep workstations, equipment, utensils, and bakery areas clean and sanitized. Assist with dishes, trash removal, sweeping, mopping, and end-of-day cleaning as needed. Follow all food-safety, sanitation, and workplace-safety procedures. What We're Looking For Excellent customer service and communication skills. Friendly, welcoming, and comfortable interacting with a diverse customer base and team. Dependable and punctual. Willingness and enthusiasm to learn how to bake and assist with pastry production. Ability to follow recipes, instructions, and established procedures. Attention to detail and commitment to product consistency. Ability to work efficiently in a fast-paced bakery environment. Team-oriented attitude and willingness to help wherever needed. Ability to stand for extended periods and perform normal bakery duties, including lifting and carrying ingredients, trays, and supplies. Availability to work bakery hours, including weekends as scheduled. Preferred Qualifications Previous cashier, restaurant, bakery, café, retail, or customer-service experience is a plus. Baking or food-service experience is helpful but not required. Food Handler Card or willingness to obtain one as required. The Right Person for Brown Sugar Bakery We're looking for someone who understands that working in a small bakery means being part of a team. Some days you may spend more time helping customers, while other days you may be measuring ingredients, scooping cookies, packaging desserts, cleaning, or assisting the Head Pastry Chef. We value someone who is reliable, teachable, hardworking, respectful, and willing to grow with the bakery. Brown Sugar Bakery — Rich in Taste and Culture

The Wilkes Brentwood, a 100-seat neighborhood chop house located in a beautiful 1954 building in Brentwood Village, is seeking a Head Chef.

Yi-Cha, a new Korean gastropub in the heart of the Highland Park neighborhood of Los Angeles, is seeking diligent and detail-oriented Line Cooks to join our kitchen team for a new exciting project. Participate in daily prep lists and tasks as assigned by the Head Chef or Sous Chef. Prepares high-qua

Reporting to the GM and Head Chef, the Prep Cook / Dishwasher assists in preparation and execution of all kitchen operations, following company recipe specifications and timing standards, while adhering to all federal, state and local safe food handling regulations.Ensures a first-in, first-out food

Job Description • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this upscale casual restaurant management position in Woodland Hills, CA As a Restaurant Sous Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week, • Attainable Bonus Program, • $54K - $64K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

Job DescriptionBenefits: • 401(k), • Employee discounts, • Health insurance, • Paid time off About the Role: Join Savor as a Part-Time Line Cook and be part of a dynamic kitchen team in the heart of Los Angeles, CA. Bring your culinary skills to life in a vibrant environment where creativity meets flavor. Responsibilities: • Prepare and cook menu items to perfection, ensuring high quality and presentation., • Assist in maintaining a clean and organized kitchen workspace., • Collaborate with team members to ensure efficient kitchen operations., • Follow food safety and sanitation guidelines to maintain a safe cooking environment., • Participate in menu planning and recipe development., • Monitor inventory levels and assist with stock rotation., • Adapt to changing menus and special dietary requests., • Provide exceptional support to the head chef and kitchen team.Requirements:, • Previous experience as a line cook or in a similar kitchen role., • Knowledge of various cooking techniques and cuisines., • Ability to work in a fast-paced environment while maintaining quality., • Strong communication skills and teamwork mentality., • Food handler's certification is a plus., • Flexible schedule, including evenings and weekends., • Passion for food and a desire to learn and grow in the culinary field., • Strong attention to detail and ability to follow recipes accurately.About Us: Savor has been delighting customers with exceptional culinary experiences for over a decade. Our commitment to quality ingredients and innovative dishes has earned us a loyal following, making us a beloved destination for food lovers in Los Angeles.

Job DescriptionBenefits/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 DescriptionBenefits: • Employee discounts, • Paid time off Benefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesThe Great Greek was founded by two third-generation restauranteurs with more than 30 years in the food and hospitality business. Like anyone who loves truly good food, their favorite childhood memories were those spent with family and friends, crowded around a table for a meal made with care and love. That tradition remains today with the same recipes passed down generation after generation and prepared with the spirit of authentic Mediterranean hospitality where everyone's welcome. As a member of The Great Greek Family, you’ll enjoy a fun, fast paced work environment in one of the fastest growing franchises in the United States. Job 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 DescriptionBenefits: • Competitive salary, • Employee discounts, • Health insurance, • Opportunity for advancement Benefits/Perks • Flexible Scheduling, • Competitive Compensation, • Career Advancement OpportunitiesJob Summary We are seeking a Line Cook to join our Cafe team. Here we work in small close knit teams. In this position, you will be responsible for cooking, prepping and cleaning. The ideal candidate is experienced and committed to creating an excellent experience for our customers. We are focused on being an everyday neighborhood spot for great coffee, pastries and food. We are known for being breakfast centric and for having some of the best breakfast burritos in Los Angeles. Quality, Consistency and Cleanliness are the keys to our success. We pay by the hour plus tip compensation. Duties and Responsibilities: • Execute menu items according to the Chefs specification, • Set up the kitchen with necessary tools and equipment, • Prepare food and present it in an appealing manner, • Maintain appropriate levels of inventory and restock when necessary, • Maintain cleanliness in the kitchen, • 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 DescriptionBenefits/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 • Are you a hardworking, service-minded leader with a real passion for the hospitality industry?, • Are you looking to take a step towards building your restaurant manager career, instead of just working a job?, • We need extraordinary leaders like you to apply for this upscale casual restaurant management position in Woodland Hills, CA As a Restaurant Chef, your experience and leadership skills will head up some of the nation’s leading restaurant venues and staff, while building a strong team of your own and continuing to advance your restaurant career. From daily operations to marketing and sales, we have opportunities for career growth waiting for you. • You will own the responsibilities for the restaurant staff in daily tasks, training, and developing them into assets of your team., • Use creativity and communication to build a loyal customer base, and increase sales., • You will also be responsible for typical restaurant manager duties including creating a safe working environment for your employees and customers. Outstanding Benefits • Health Benefits, • Industry Standard Work Week, • Attainable Bonus Program, • $70K - $80K Salary, • Equal Opportunity Employer Key Responsibilities: • Practice safety as priority #1 for your restaurant team and customers, • Maintain a high ratio of return customers through great service, • Oversee guest services and resolve issues, • Coach and develop restaurant employees to build a cohesive team, • Promote, demonstrate, and lead a memorable customer restaurant experience You will: • Have a minimum of 2 years in Restaurant Management, • Show success in previous positions, • Be physically fit and able to regularly walk, climb, crouch, and move up to 50 pounds at a time, • Be able to thrive in a quick-paced environment, • Demonstrate outstanding leadership, communication, and training, • Have a stable work history Does this sound like you? We'd love to hear from you! Apply today!

We are currently looking for a Kitchen Manager/Head Chef to oversee our upscale Korean BBQ in LA! Kitchen Manager/Head Chef Responsibilities Culinary & Operational Leadership: Lead daily kitchen operations, maintain recipe accuracy, ensure dish quality and consistency, and oversee food production

Bicos Hospitality is a family-owned, Pasadena-based restaurant group dedicated to thoughtful hospitality.We believe that the best memories are made around a table with exceptional food and great company.Our restaurant portfolio includes diverse, neighborhood-defining concepts that range from upscale

SOUS CHEF to join our team.

Our goal is to create a dynamic and open creative space, where chefs and guests can engage and interact, to achieve a wholeness between our craft and our community. This is an opportunity for guests to experience a closer look into a chef's workshop, where everyone and everything is on display, and

Meteora — Los Angeles, CA.Meteora is a destination for discovery, storytelling, and refined hospitality.We are seeking a Front of House Manager to lead daily service operations and uphold an elevated, highly personalized guest experience aligned with the ambition of our cuisine.This role is a

The Kitchen Manager at Boul’Ange is a hands-on operational leader responsible for ensuring the savory kitchen runs with consistency, organization, cleanliness, and efficiency at all times.This role oversees daily kitchen operations including line, prep, and dish, with a strong focus on kitchen

Executive Chef, Chef de Cuisine, and Executive Sous Chef. Collaborate closely with Chef Jordan Kahn and leadership team. Meteora is a destination for discovery, storytelling, and elemental cooking from two-Michelin-starred Chef Jordan Kahn.

We are looking for a Los Angeles General Manager who can run a restaurant the way a seasoned operator runs a P&L — with rigor, autonomy, and judgment — while never losing sight of the fact that a guest came in for an experience, not a spreadsheet.This is the most independent operator rol

We are opening a new California focused day & night cafe in Palms, and looking for upwardly motivated chefs to work with our renowned chef to oversee the kitchen. Our consulting chef has owned and operated award winning restaurants in Los Angeles for over 30 years, and would love to find someone

Minimum one year of experience as an Junior Sous Chef, Sous Chef, or equivalent role at a restaurant comparable in volume and level of cuisine. The Chef will have the opportunity to create and have input on new menu creations. Work with the Executive Chef and culinary management team on menu creatio

You would be working side byside with the ownership to help enhance the menu as well as keep the consistency as we expand our restaurant group.

When you join us as a Sous Chef you start a unique opportunity to become celebrated as the very best in your field. As a Sous Chef at The Beverly Hills Hotel, here are just some of the great benefits you will receive:. Our Sous Chef are relied upon to report these and work with several other positio

As Assistant General Manager, you’ll be the operational backbone of the shop.You’ll work alongside the General Manager to run day-to-day service, keep our inventory and ordering airtight, and, most importantly, enforce the structure that lets our team do their best work.This role is for

Bower is a California coastal restaurant opening at the Colorado Center in Santa Monica.Inspired by Australian café culture and Mediterranean flavors, Bower offers all-day dining in a relaxed, hospitality-driven environment rooted in community, quality, and genuine service.Bower, you'll help

This isn’t just your next job – it’s your opportunity to be part of an amazing team that delivers on our promise to meet and exceed our guests’ expectations the moment they walk through our doors! As a Los Angeles landmark restaurant with over 40 years of serving our communit

Founded by James Beard Award-winning chef Nancy Silverton in partnership with Rick Caruso and New School Hospitality, Spacca Tutto builds on the legacy of Silverton's acclaimed chi SPACCA while embracing the timeless appeal of classic American steakhouse dining. Experience with high-volume full-serv

Ability to bend, twist, stoop, reach overhead and below the knees, and climb as needed.

Previous experience as Chef de Cuisine or Senior Sous Chef. Chef de Cuisine – Korean Cuisine (KBBQ). As our company continues to grow, including expansion into additional markets, we are seeking a talented and experienced Chef de Cuisine specializing in Korean cuisine to lead ou

Work closely with the Chef de Cuisine to manage kitchen staffing levels, ensuring efficient service while keeping labor costs in line with restaurant budgets.

Under the direction of the Chef/Partner, General Manager and Sprout Management, perform assigned responsibilities necessary for the profitable and efficient operations of The Tasting Kitchen. In conjunction with the Chefs, continue to develop and refine the tipping policy of all restaurants. Distrib

Knowledge of modern kitchens, chefs, techniques. Jon & Vinny's is looking for talented Sous Chefs to join our growing team!. The Sous Chef position will be responsible for the following.

This is an opportunity for a chef who thrives in a fast-paced, fine dining environment and is eager to contribute to a kitchen that values excellence, innovation, and continuous learning. Hailing from Burgundy, Chef Ludo brings his signature flair to classic French dishes, sourcing the best ingredie