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“All Jobs” Long Beach, CA
Jobs near Long Beach, CA “All Jobs” Long Beach, CA

Job Description


We are seeking an Italian Food Experienced Chef /Cook to join our team!  You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. 


Responsibilities:



  • Execute and daily improve the quality of Vitaly traditional authentic Italian recipes

  • Optimize the use of our ingredients in a way to keep a perfect consistent quality and cost

  • Overview and control new employees and train them

  • Keeps  ingredients at perfect temperatures and kitchen at the highest Health Department standards

  • Able to execute and plate products in an artistic manner particularlyin the Catering and events orders

  • Available to cook outside the restaurant with the Vitaly stuff at external events or parties

  • Be active part in the perfect use and maintenance of our kitchen equipment

  • Oversee day-to-day culinary operations

  • Coordinate food and kitchenware orders

  • Check freshness and quality of ingredients

  • Experienced  in the development of new menu Italian items togetherwith General manager and owners

  • Standardize recipes and plate presentations

  • Work with management to create a memorable experience for guests


Qualifications:



  • Previous experience in Italian  culinary arts, cooking, or other related fields

  • Great Team player 

  • Passion for food and cooking techniques

  • Strong leadership qualities

  • Ability to thrive in a fast-paced environment

  • Absolute  reliability

  • Ideally Italian language knowledge

  • Fully available 


Company Description

Vitaly is an Italian small Restaurant/Cafe', Coffee shop and Gelato shop.
It was open in 2013 and is located inside The Camp in Costa Mesa, a very cool and one of the most trendy locations in Orange County.
We produce everything from scratch in the Restaurant and we are known for our amazing quality and location.


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Job Description


***WE ARE SEEKING MANAGING PARTNERS FOR THE FASTEST GROWING SOUL FOOD CHAIN IN AMERICA***


 


* We have a special VIP opportunity for qualified General Managers and Executive Chefs to own and manage their own establishment.


 


* During COVID are you trying to figure out your next steps?


* Is it time for you to invest your time and talents in a return for yourself and your family?


 


* We have a special VIP Program for those who meet the following minimum requirements:


- 10 years of Executive Chef or General Manager Experience


- Pass a Criminal Background Check


- Sign a Non-Disclosure Agreement


- Credit Score of 700 or above (Or a business partner or spouse who meets the credit criteria)


 


Celebrity's Soul Food is the fasted growing restaurant chain in America. Come join our team today! We are seeking General Managers and Executive Chefs to become Managing Partners of their OWN business during this Pandemic. You will thrive in a fast-paced environment and will dedicate your time and commitment to expanding our clientele base to establish the restaurant's brand and reputation in your community. Come join our amazing team today.


 


Responsibilities:



  • Oversee day-to-day store operations


  • Coordinate with staff for ordering, prepping, and execution of quality standardized product




  • Check freshness and quality of ingredients


  • Work with management partners to create a memorable experience for guests


  • Hire and train all staff members



Qualifications:


  • Previous experience in culinary arts, cooking, or other related fields



  • Knowledge of cost and labor systems


  • Passion for food and cooking techniques


  • Strong leadership qualities


  • Ability to thrive in a fast-paced environment



Company Description

Experienced and deliberate, with a conglomerate of partnerships contributing to organizational success.


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Job Description


HT Grill in Redondo Beach is seeking an Executive Chef to join our team! HT Grill is an established fine dining restaurant in the Riviera Village in Redondo Beach. We are looking for an Executive Chef to join our team that can continue to drive business thru creativity, a focus on detail and building on the successful team already in place!


Essential Duties and Responsibilities



  • Ensure food items are prepared according to our standards of quality, consistency and timelines, and guest specifications.

  • Interview, hire, train, evaluate, and coach kitchen team members as appropriate.

  • Maintaining cleanliness and sanitation in compliance with local health departments and COVID19 guidelines.

  • Daily food audits through checking flavor, appearance, consistency, and temperature.

  • Schedule kitchen team members in conjunction with business forecasts on a weekly basis

  • Work in conjunction with General Manager in planning for banquet events, holiday menus and off-site events.

  • Establish seasonal menus keeping up to date with local trends

  • Control food cost by following purchasing guidelines and standardization of recipes

  • Work closely and communicate regularly with BOH & FOH Team Members to complete time sensitive tasks.

  • Attend and participate in weekly manager meetings to discuss new product rollouts and promotions as well as budgets for purchases, repairs and staffing.

  • Other duties as assigned by General and Corporate Management.


Qualifications:



  • Previous experience in fine dining food preparation and management

  • Knowledge of cost control and labor management systems

  • Passion for food and cooking techniques

  • Strong leadership qualities

  • Ability to thrive in a fast-paced environment


AN EQUAL OPPORTUNITY EMPLOYER


It is the policy of our organization to provide all persons with equal employment opportunities without regard to race, color, religion, sex, national origin, disability, age, veteran or marital status or any other characteristic protected by federal, state, or local law.


Company Description

We are a 40+ year Restaurant and Tavern Company based in Southern California that offers competitive salary, medical, dental, vision, and life insurance, paid vacation, and a monthly dining tab. Most locations are located along the Southern coastal beach areas or in exciting Las Vegas Nevada.


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Job Description


Piece of Peace is in the beginning stages of business in Champaign, Illinois. We are looking for a chef in LA to assist us in creating recipes for our plant based menu. The ideal chef is someone with years of experience with plant based cooking. We are looking for someone that is creative with spices and presentation. The dishes you will be helping us create are a breakfast sandwich, and cauliflower bites. 


Initially the contract would be more short term, helping us create a recipe(s), with the potential of longer term. We are ready to meet and move forward as soon as possible.



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Job Description


 


Who Should Apply


A creative, curious, plan-in-advance chef who wants to put out high quality food and loves working events on an on-call basis.


Bite Catering Couture is looking for detail-focused, productive catering chefs for on-call prep and event work.


We are looking for somebody curious about food who is a strong chef generalist - excited about using a broad range of food, techniques, ingredients, and approaches as befits a caterer constantly creating menus tailored to a variety of client needs and events.


We run in a fairly detail and process-oriented way and so you'll be attracted to strong process, written recipes, and an understanding of how catering chefs need to work (which are very different than the rules of a restaurant, hotel, food truck, or private chef).


Success in this role generally looks like:



  • Works clean and moves quickly (without hurrying)

  • Ability to give and take instruction/ feedback without ego

  • Excellent food delivered on time and to specification (can vary for same product based on event formats)

  • Previous experience in catering, banquet, or fine dining kitchen

  • Chef "athlete" able to utilize many different skills and techniques appropriate to the item or situation

  • Reliable windows of time that can be booked for on-call work


Why work at Bite


We offer a great work environment centered in our Culver City-adjacent kitchen (with natural light!). We're a chef-run company with a focus on high quality productive work (without babysitting) with great colleagues for adults who can manage their own mise en plus, work clean, and follow recipes.


Also note: we value teamwork, curiosity, process, planning, and coaching over yelling and flying by the seat of our pants. We keep a collegial, respectful, quiet kitchen filled with self-motivated chefs.


The role


We seek a talented detail/ process-oriented chef who can help us to produce beautiful and creative food for events and work said events.


With us you will have the opportunity to experience a wide variety of cuisines with a large emphasis on detail and presentation - every day is something new. Every one of our chefs is expected to help with menu ideas. Opinions are encouraged and expected once you understand our philosophy and approach.


We run a "lean" operation off of detailed recipes, prep and event plans which helps us avoid chaos, surprises and maintain a highly productive kitchen. We believe in continuous improvement, so you'll need to help us plan and find/ solve for any errors.


Requirements



  • Must have a reliable method of transportation, valid license and clean driving record.

  • Must be able to lift 50 lbs.

  • Fluent in English

  • Able to use Microsoft Excel and kitchen software/ applications


Preferred Education/ Experience



  • Culinary Degree from a notable institution with a proven record of high achievement

  • Experience in high end catering operations and/or fine dining, banquets, or other demanding culinary environments


Compensation


Prep: $15-$18/hr. Event work comes with event bonuses and tips.


Company Description

We specialize in off-premise catering events with a focus on a high level of detail, design, presentation and hand-crafted food.


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Job Description


Nick The Greek in Newport Beach, CA is looking for Cook to join our team. We are located on 1320 Bison Ave. Our ideal candidate is a self-starter, motivated, and reliable.


Summary: Assists the Head Cook with preparing food orders for the restaurant and ensures the smooth operation of the kitchen by performing the following duties.


Duties and Responsibilities: Other duties may be assigned.



  • Reads and fills written orders and follows instructions given by head cook.

  • Prepares menu items prior to and during meal periods according to written food orders.

  • Prepares, slices and chops meats and other food products.

  • Uses preparatory utensils such as knives and pans on a regular basis.

  • Communicates with front of house staff in a professional manner regarding customer orders.

  • Receives and stocks all food items in appropriate storage locations by lifting and carrying products.

  • Maintains food product inventory and notifies head cook of shortages.

  • Follows portion and quality control standards of menu.

  • Performs end of shift duties of the kitchen daily including: washing fridges, sweeping and mopping floors, filtering deep fryers and disposing garbage.

  • Cleans work areas within state health and safety guidelines.

  • Maintains kitchen equipment by wiping, scrubbing and polishing as required.

  • Adheres to all restaurant policies and procedures paying special attention to health and/or safety procedures.

  • Reports any problems or discrepancies to the Head Cook immediately.


We are looking forward to receiving your application. Thank you.



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Job Description


The Los Amigos Golf Course in Downey, CA is seeking a Head/Banquet Chef. We are looking for a motivated self-starter who wants to be part of a team while developing their own leadership skills. As Head/Banquet Chef, your leadership, creativity and culinary skills will inspire your team to delight our guests with exceptional fare.  The Head/Banquet Chef is generally in charge of food production and also supports the Food and Beverage Manager by completing projects as directed. This position has the opportunity for upward mobility with starting pay of $16.00 an hour.


 


Essential Duties and Responsibilities:


-       Ensures adherence to all recipe guidelines to provide consistent quality, proper presentation technique and food safety standards, consults with Chef if there are any concerns.


-       Lead and manage the quality/quantity of all food preparation for all banquet events. 


-       Prepare and participate in client tasting menu presentations.


-       Must attend all weekly banquet event order meetings


-       Review all banquet event orders to ensure all menu items and set-ups are planned for and prepared


-       Ensure the cleanliness and maintenance of all work areas, utensils, and equipment


-       Follow kitchen policies, procedures and service standards


-       Follows facility and chef’s safe food handling guidelines.


-       Follows all sanitation and nutrition practices.


-       Performs additional responsibilities as requested by management


Education/ Experience/ Skills:


-       At least 2 years related experience required


-       Must be able to clearly and effectively communicate in English


-       Excellent interpersonal, verbal, and written communication skills.


-       Detail oriented with a strong emphasis on accuracy and time management.


-       Ability to interface with various levels of management


-       Strong familiarity with OSHA and all local Department of Health Regulations.


-       Adherence to all Company and Safety Policies and Procedures.


-       Highly responsible & reliable


-       Ability to work well under pressure in a fast-paced environment


-       Ability to work cohesively as part of a team


-       Ability to focus attention on guest needs, remaining calm and courteous at all times


-       Valid driver’s license required


Physical Demands:


-       Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40 lbs of force.


Licenses & Certifications


-       Valid ServSafe Certification Required


Job benefits:


-       Merchandise Discounts                                    Golf Privileges


-        Meal and Beverage Discounts                         Job Type: Part-time


 


 



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Job Description


We are seeking an Indonesian Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Willing to assist in relocation for the right qualified candidate.


Responsibilities:



  • Oversee day-to-day culinary operations

  • Coordinate food and kitchenware orders

  • Check freshness and quality of ingredients

  • Assist in the development of menu items

  • Standardize recipes and plate presentations

  • Work with management to create a memorable experience for guests


Qualifications:



  • Previous experience in culinary arts, Indonesian cooking, or other related fields

  • Knowledge of cost and labor systems

  • Passion for Indonesian food and cooking techniques

  • Strong leadership qualities

  • Ability to thrive in a fast-paced environment



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Job Description


Job Title: Executive Chef
Location: Springdale, UT
Schedule: Salaried/Full-time – 55 Hours Minimum Per Week
Position Type: Management


JOB SUMMARY


Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions (This is a “hands-on” or “working” chef position). Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas and all support areas.


 


CANDIDATE PROFILE


Education and Experience



  • High school diploma or GED; 10 years experience in the culinary, food and beverage, or related professional area.


  • 5 Years of professional Italian Kitchen Experience.



OR



  • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 6 years experience in the culinary, food and beverage, or related professional area.


  • 4 Years of professional Italian Kitchen Experience.



CORE WORK ACTIVITIES


Leading Kitchen Operations for Property



  • Leads kitchen management team.


  • Provides direction for all day-to-day operations.


  • Works daily on the line and is present during all peak periods.


  • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.


  • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.


  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.


  • Encourages and builds mutual trust, respect, and cooperation among team members.


  • Serving as a role model to demonstrate appropriate behaviors.


  • Ensures property policies are administered fairly and consistently.


  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.


  • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.


  • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.


  • Supervises and coordinates activities of cooks and workers engaged in food preparation.


  • Demonstrate new cooking techniques and equipment to staff.



Setting and Maintaining Goals for Culinary Function and Activities



  • Develops and implements guidelines and control procedures for purchasing and receiving areas.


  • Establishes goals including performance goals, budget goals, team goals, etc.


  • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.


  • Manages department controllable expenses including food cost, supplies, uniforms and equipment.


  • Participates in the budgeting process for areas of responsibility.


  • Knows and implements all safety standards.



Ensuring Culinary Standards and Responsibilities are Met



  • Provides direction for menu development.


  • Monitors the quality of raw and cooked food products to ensure that standards are met.


  • Determines how food should be presented, and create decorative food displays.


  • Recognizes superior quality products, presentations and flavor.


  • Ensures compliance with food handling and sanitation standards.


  • Follows proper handling and right temperature of all food products.


  • Ensures employees maintain required food handling and sanitation certifications.


  • Maintains purchasing, receiving and food storage standards.


  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.



Ensuring Exceptional Customer Service



  • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.


  • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.


  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.


  • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.


  • Interacts with guests to obtain feedback on product quality and service levels.


  • Responds to and handles guest problems and complaints.


  • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.


  • Reviews comment cards and guest reviews, guest satisfaction results and other data to identify areas of improvement.



Managing and Conducting Human Resource Activities



  • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.


  • Ensures employees are treated fairly and equitably.


  • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.


  • Administers the performance appraisal process for kitchen team.


  • Interacts with the front on the house staff on training regarding food knowledge and menu composition.


  • Observes service behaviors of employees and provides feedback to individuals and or managers.


  • Manages employee progressive discipline procedures for areas of responsibility.


  • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures and supports the Peer Review Process.



Additional Responsibilities



  • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.


  • Analyzes information and evaluating results to choose the best solution and solve problems.



 


DRI is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. DRI does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.


 


Company Description

Dulivia Ristorante Italiano is a new, upscale Italian restaurant concept located in Springdale Utah at the entrance to Zion National Park. Its planned opening will be in the spring of 2021. Dulivia features an open scratch kitchen that will present dishes from the whole of Italy including a wide variety of house made pastas. The kitchen will be home to state of the art cooking equipment that will enable the kitchen team to truly enjoy their craft. Dulivia is seeking top notch kitchen professionals with Italian Restaurant kitchen experience. If you love Italian food and the natural wonders of Southern Utah, then Dulivia Ristorante Italiano may have the perfect job for you!


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Job Description


We are seeking a Pizzaiolo / Pizza Chef to join our team! You will thrive in a fast-paced environment and dedicate time to streamline the efficiencies of the restaurant's kitchen operations.


Responsibilities:



  • Be able to stretch 18" pizza dough

  • Make authentic NY style pizza

  • Grill meat

  • Make pastas

  • Check freshness and quality of ingredients

  • Assist in the development of menu items

  • Work with management to fill out the ingredients inventory

  • Have a passion for food


Qualifications:



  • At least 5 years of pizza experience

  • Have strong multi-tasking skills

  • Passion for food and cooking techniques

  • Strong leadership qualities

  • Ability to thrive in a fast-paced environment

  • Have a California Food Handlers Certificate


Company Description

A family owned and operated pizza lounge. All employees are treated like family. We are passionate about our food and great customer service.


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Job Description


We are looking for a motivated, hard-working and talented Sous Chef (will also be working on the line).


Requirements:


Minimum of 3 years of experience as a Line Cook at a dine-in restaurant.


Experience with Grill/Hot Side and Salad Station/Cold Side.


Strong Communication Skills. Able to lead a team.


Comfortable speaking and reading in English. Spanish is a bonus.


Must have very high attention to detail. Proficient in measurements and cooking temperatures. Excellent knife skills.


Positive attitude and respectful. Leadership potential is also something we are looking for in this position.


Comfortable with learning to take nightly inventory.



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Job Description



Currently hiring for North Los Angeles!

Seeking a reasonable work/life balance? Want to get re-acquainted with your family & friends?

This well established chain of high-volume diner-style restaurants in Southern California offers a 5-day, 45-48 hour work week, good benefits, and career advancement opportunities for good performers. They are seeking an experienced Chef/Kitchen Manager to oversee the proper execution of the kitchen department. The Chef hires and trains kitchen staff and upholds high standards of quality, cleanliness and technique. Responsibilities also include managing inventory, resolving food quality issues, upholding kitchen procedures, monitoring equipment, and developing a strong team dynamic between back of house and front of house staff.


Qualifications:


  • Minimum of 1 year salaried BOH experience in a $3M+ full-service, cafeteria or buffet restaurant concept

  • Solid understanding of food safety and sanitation practices

  • Ability to multi-task in a fast-paced environment and quickly resolve problems under pressure

  • Strong leadership and interpersonal communication skills, with excellent attention to detail

  • Ability to organize, train, and direct a team of staff

  • Bi-lingual skills or culinary school background a plus





SALARY RANGE & BENEFITS


  • $58,000- 60,000 total annual comp to start

  • Highly competitive total compensation packages, including 401(k) plans, vacation time, and coverage including medical, dental, vision, disability, life insurance and more

  • Friendly, upbeat company culture, committed to rewarding a job well done

  • Ongoing opportunities for personal and professional development

  • Tremendous growth opportunities for high-performing individuals



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