Job Board

  • Open Positions for Hilton Anaheim

    Open Positions for: Hilton Anaheim

    777 W. Convention Way

    Anaheim, CA 92802

    (714) 740-4320

    All applications must be completed online. Computers are available in the HR Office.

    Application hours are Monday - Friday 9:00am - 4:00pm

     

    Department

    Job ID

    Position Title

    Openings

    Banquets

    HOT04C7A

    Assistant Manager *

    1

    Sales

    HOT04HMY

    Administrative Assistant*

    1

    Housekeeping

    HOT04GVX

    Clerk*

    1

    Mix Lounge

    HOT04H7U

    Barback

    2

    Mix Lounge

    HOT041HQ

    Cocktail Server

    1

    Sales

    HOT04H86

    Director of Sales

    1

    Starbucks

    HOT04JFY

    Barista

    1

    Stewarding

    HOT04G5B

    Supervisor

    1

    Health Club

    HOT04H99

    Receptionist*

    1

    Functions

    HOT04FHD

    House Person

    2

    Catering

    HOT04HZM

    Associate Director

    1

    Food & Beverage

    HOT04HVI

    Assistant Manager

    1

    Housekeeping

    HOT04HFI

    Room Attendant  PM*

    1

    Stewarding

    HOT04HUH

     

    5

    Culinary

    HOT04JOQ

    Jr. Sous Chef

    1

    Culinary

    HOT04J0L

    Sr. Sous Chef

    1

    Security

    HOT04JE9

    Safety Manager

    1

    In-Room Dining

    HOT04K39

    Busperson+

    1

    Communications

    HOT04JYH

    Communications Operator+

    1

    Health Club

    HOT04JYF

    Personal Trainer+

    1

    Health Club

    HOT04JY8

    Massage Therapist+

    1

         
     

    At Hilton Anaheim we offer:

    • Competitive Wages
    • Union and Non-Union positions
    • Paid Time Off
    • Medical, Dental and Vision insurance
    • 401k plan
    • Discounted hotel rates
     

    EOE/AA/Disabled/Veterans

    Instructions for applying online:

    • Step 1 - VisitTeammembers.hiltonworldwide.com.
    • Step 2 -  Under Job Search select appropriate location and brand            (Hilton Anaheim).
    • Step 3 – Select the Search icon to begin searching for open positions.
    • Step 4 – Select the job you wish to apply for from the list.
    • Step 5 – Upon reviewing the Job Description, select the Apply Now icon|
    • Step 6 – Select the New User icon to create a user name and a password.
       
  • Head Chef Wanted

    Head Chef Wanted

     

    Wildes Greens, Palm Desert, CA

    a new organic restaurant opening in December 2017 

     

    50k to 65k per year 

    full time up to 60 hours per week

     

    Chef Wanted ad

  • Drago Brothers Looking for Culinary Staff

     

     

    The Drago brothers are looking for culinary staff for the upcoming event season and restaurants.

    With over 10 restaurants in Los Angeles and as leaders of Italian Cuisine from the 80’s. This is a great opportunity to learn international cuisine from leaders in the industry.

     

    Please email

    Executive chef Sean Dent

    This email address is being protected from spambots. You need JavaScript enabled to view it.

  • Line Cooks and Multiple Positions

    Clifton's DTLA

     

    Hiring Line cooks and multiple positions

    Contact

    Call Chef Andy Pastore

    310.600.8130

    This email address is being protected from spambots. You need JavaScript enabled to view it. This email address is being protected from spambots. You need JavaScript enabled to view it.

  • Pastry Chef Wanted

    Schaffer

    Scheffer is looking for a full time baker/pastry chef. Someone with experience that can take over the pastry kitchen as their own. Someone that can follow recipes and knows how to multiply recipes for large quantities

    Contact - 

    Micah Woolley
    Chef de Cuisine
    o. 310.452.2255
    c. 323.376.9559
    e. This email address is being protected from spambots. You need JavaScript enabled to view it. This email address is being protected from spambots. You need JavaScript enabled to view it.

  • COOKS & CHEFS WANTED - Catering

    Schaffer

    Looking for a few good cooks that would like some extra cash in their pockets. If you are currently in culinary school, working in restaurants or with caterers as a line cook, manager or baker, WE WANT YOU!!! These are part time hours throughout the week and weekend, working at events and in our main kitchen where all the magic happens. 

    We are LA's premier event specialist team, working with many fortune 500 companies, wedding planners and studios to provide an experience like no other. The pay will fluctuate depending on jobs given and experience, starting rate is $14 per hour. 

    - Must be able to lift 50 pounds.

    - Must be able to competently read recipes in english and follow them exactly.

    - Must be clean and professional employee.

    - Must be driven and responsible for your work.

    - Must be able to work long hours standing.

    - Must be serve safe certified for California.

    - Must be able to work as part of a team.

    - Must have high school or equivalent degree.

    We are always looking for a few good hands to help out with plating, prepping, loading and unloading and setting up buffets.

    Thank you for your time.

    Job Type: Part-time / on-call

    Salary: $14.00 / hour to start. Pay will increase depending on experience and jobs taken. 

    Micah Woolley
    Chef de Cuisine
    o. 310.452.2255
    c. 323.376.9559
    e. This email address is being protected from spambots. You need JavaScript enabled to view it. This email address is being protected from spambots. You need JavaScript enabled to view it.

  • Student Cooks and Pastry Person

    The Eclectic Bistro is Hiring

     

    Student Cooks

    Looking for 1-3 students who are focused on getting a start in the industry.

    Starting pay 13.00 hr.

    We are looking for people who are completely green.

    Pastry person

    Best candidate would be someone who has experience on the savory side but  decided to do pastry

    Apply to

    Ricardo Aguilar

    818-521-5321

    This email address is being protected from spambots. You need JavaScript enabled to view it. This email address is being protected from spambots. You need JavaScript enabled to view it.

    5156 Lankershim Bl, North Hollywood, CA

  • Ivory on Sunset is Hiring

    GRILL COOK

    open schedule for Dinner Service

    Requirements: must be familiar with meat temperatures, have a great attitude, willingness to learn, attention to detail and a strong sense of urgency

    Compensation: $$$ (BOE)

    LUNCH / BREAKFAST COOK

    2 days on the Line for Lunch Servicing Restaurant, Pool Deck and In-Room Dinning

    Requirements: must be familiar with meat temperatures, have a great attitude, willingness to learn, attention to detail and a strong sense of urgency

    Compensation: $$$ (BOE)

    If interested, please stop by Ivory on Sunset

    from 2:30pm – 4:30pm to fill out an application.

    IVORY ON SUNSET

    8440 SUNSET BOULEVARD – WEST HOLLYWOOD, CA 90069 – (323) 848-6000

  • EXECUTIVE CHEF DOYLESTOWN COUNTRY CLUB, PA
    Doylestown Country Club Executive Chef
    Executive Chef
    Doylestown Country Club
    Doylestown, PA
    EXECUTIVE CHEF PROFILE: DOYLESTOWN COUNTRY CLUB
    DOYLESTOWN, PA
     
    (To apply click the link at the end of this page)
     

    Here is a video with more information:  http://bit.ly/doylestowncc-video

     
    THE EXECUTIVE CHEF OPPORTUNITY AT DOYLESTOWN COUNTRY CLUB
     
    If you want to work at a progressive, family-focused club and in a great town to raise a family, look no further than the executive chef position at Doylestown Country Club. This is an amazing opportunity for candidates with great leadership and culinary skills to serve over 600 member-families at this premier club in a location that has a great quality of life.

    Click here to view a brief video about this opportunity.
     
    DOYLESTOWN COUNTRY CLUB
     
    Doylestown Country Club (DCC) has a rich history. It was originally founded in 1916 and the Club’s land and facilities were purchased 1945. The previous Clubhouse was built in 1953, the swimming pool added in 1959, and the course enlarged to eighteen holes in 1963.  he present Clubhouse, Golf Shop, and Pool House were built in 1997.  Some of the 1953 Clubhouse foundation was used in the 1997 building. Additionally, the 19th century stone cottage that served the membership for generations as, among other things, the Clubhouse, was incorporated into the facilities design and is named the Founders’ Room.
     
    The Doylestown Country Club golf course is a private course featuring 18 beautifully modeled holes. Originally designed in 1918 by William S. Flynn, and later remodeled in 1966, members and guests continue to enjoy this stunning course. Combining hilly terrain with strategically placed sand bunkers and water hazards, the course challenges players of all skill levels.
     
    Renovated in 2010, the aquatics center and Cabana provide the perfect atmosphere for members to relax with family and friends. The pool consists of a 25-meter lap pool, diving well, multiple water features, and a separate children's pool. An expanded stone patio with a fire pit and gazebo provide the perfect space to relax and enjoy items from the Cabana menu. Food and beverage service is available at the poolside bar and adjoining kitchen.
     
    Doylestown, Pennsylvania has a rich history dating back to its founding in 1818, when the inhabitants of Doylestown and its vicinity petitioned the Judges of the Court of Quarter Sessions for the establishment of the Township of Doylestown. Fully embracing the future while preserving the best of its rich heritage, Doylestown has evolved into an area where exceptional people and industry, classic architectural forms, history, recreational fun, and a picturesque landscape all combine to create a unique American identity. It is a truly one-of-a-kind community.
     
    FOOD & BEVERAGE PROGRAM
     
    A la carte dining venues upstairs at DCC include the Grille Room (seats 80), Grille Bar (seats 32), and Grille Deck (seats 32) where members and guests can enjoy stunning views of the golf course around a charming fireplace. Downstairs dining includes the Men’s Locker Room (seats 48) and the outdoor patio (seats 36).
     
    DCC serves as the perfect venue for a wide variety of events; from weddings, banquets, and cocktail parties to corporate meetings, seminars, and golf outings. The club has a main ballroom that seats approximately 175 people and a banquet bar that seats 40. The club also has two private dining rooms that can seat up to 30 guests each. The club hosts approximately eight weddings per year.
     
    The Club is open year-round but closed for two weeks in January. Golfing season begins in March and the aquatics center opens on Memorial Day Weekend.
     
    DOYLESTOWN COUNTRY CLUB BY THE NUMBERS
    • 634 members
    • $22K initiation Fee
    • $7,453 annual dues
    • $2M Food & Beverage Volume
    • 62% a la carte; 38% banquet
    • 2 kitchens (Main Clubhouse and Pool Grill)
    • 18 kitchen employees
    • Employees: 175 in-season and 75 off-season
    • 56 average age of members
    DOYLESTOWN COUNTRY CLUB WEB SITE: doylestowncountryclub.com
     
    ORGANIZATIONAL STRUCTURE
     
    Doylestown Country Club operates under the General Manager organizational structure. The Executive Chef reports to the General Manager, attends weekly executive staff meetings, and serves on the House Committee.
     
    The Club has 18 kitchen staff members including a sous chef that work in the two kitchens – the Main Clubhouse kitchen and the Pool Grill.
     
    EXECUTIVE CHEF JOB DESCRIPTION
     
    The Executive Chef (EC) at Doylestown Country Club is responsible for all food production including that used for dining rooms, private events and other outlets of the Club. The EC develops menus, food purchase specifications and recipes; supervises production staff; develops and monitors food and labor budgets for the department; maintains the highest professional food quality and sanitation standards; and ensures a high level of member satisfaction.
     
    The EC is a working chef who leads, manages, motivates and directs kitchen staff to achieve the objectives set by the General Manager. The EC creates the standards for kitchen policies and procedures, communicates these policies and ensures that the policies are adhered to by all BOH staff.
     
    The EC is responsible for ensuring that all food is consistently outstanding – from standard country club fare to innovative offerings and special culinary events throughout all dining venues. The EC understands that quality and consistency in producing and delivering popular club events such as wine dinners and member tournaments are just as important to the member experience as producing a la carte service on a day to day basis; and is responsible to ensure that his/her team approaches each activity with identical focus.
     
    The EC at DCC is a team builder who mentors kitchen staff and develops a pipeline of talented and creative individuals and interns by building a reputation as an excellent learning and training ground for up and coming culinarians. Additionally, the EC is a hands-on leader and “working chef” who leads by example and will step in to work any place on the line as needed.
     
    The EC leads the BOH initiative relative to accident prevention, training and retention of staff, and sanitation and safety standards. The EC pays sharp attention to detail, enforces the highest standards of sanitation and safety, and ensures that all BOH staff approach the standards with the same level of focus.
     
    The EC has a proven track record of controlling food and labor costs. He or she is adept at creating and managing a budget and provides food purchase specifications to control food quality and costs. The EC tracks food and labor spending on a daily basis in order to make changes as needed to stay on budget.
     
    The EC is responsible for leading the product knowledge training for FOH personnel through daily pre-meal meetings and special food knowledge training programs.
     
    The EC creates and updates menus routinely, incorporates daily specials, and develops and documents recipes and controls to ensure consistency. Creativity, not just variety, is essential in planning menus for the members of Doylestown Country Club.
     
    The EC is someone who looks at mistakes as opportunities for improvement, and instills this mindset and outcome into his/her team, while at the same time epitomizing the perspective of being readily open and embracing of input—The EC is approachable by both members and staff.
     
    The EC is an energized, positive presence who displays a strong work ethic.  The position requires a high-energy, committed, and dedicated professional who recognizes that during the height of the season, long work days are needed to achieve a high level of member satisfaction. The Club also encourages staff to take time to re-energize and find a balance of dedication to the Club and personal time.
     
    INITIAL PRIORITIES OF THE EXECUTIVE CHEF
    • Evaluate and set appropriate and necessary standards of operation, execution and delivery within the culinary operation; taking ownership for the entire experience from production to final delivery of the end-product, while working closely with the FOH management team.
    • Evaluate and continue to develop and mentor a cohesive, high performing team.
    • Look for ways to continually improve a la carte dining food quality and consistency.
    • Create a “buzz” among members and staff about the new culinary program.
    • Learn members’ names and culinary and dining requirements (allergies, etc.) and preferences.
    • Create an innovative, relevant, consistently interesting a la carte menu that changes at least seasonally while maintaining those “must keep” member favorites. Create new “signature items” that become favorites.
    • Continue to raise the bar with member events by infusing creativity and variety into club favorites.
    • Focus on fiscal responsibility; ensuring that food costs and labor costs are met without sacrificing the member quality experience.
    CANDIDATE QUALIFICATIONS
     
    The successful candidate:
    • Is a strong and passionate leader and culinary professional with a proven track record of providing high-level services with a positive personality that is engaging and genuine.
    • Has a minimum of three years prior management experience as an Executive Chef and at least five years of diversified kitchen and hospitality industry experience including banquet and restaurant operations. Executive sous chefs at larger country clubs that are ready for an Executive Chef role will be considered.
    • Has successfully led dynamic culinary operations. Additionally, those with success in farm-to-table, locally grown or procured provisions, and with an emphasis on creative cuisine that is always on the cutting edge of the current trends while embracing traditional club favorites.
    • Has the ability to consistently define and achieve goals and objectives. This includes proven and verifiable leadership qualities with demonstrated ability to direct, coordinate and control all facets of an active culinary operation.
    • Has strong management skills with verifiable strengths in inspirational leadership, financial performance, and people skills.
    • Has a proven track record of developing and mentoring the culinary team.
    • Must have computer skills including but not limited to Microsoft Outlook, Word, and Excel. Experience with Jonas POS software is a plus.
    TRAITS, SKILLS AND COMPETENCIES
    • The EC must understand and practice the Club’s member-focused service philosophy and be fully engaged in and fulfilled by providing members with consistent, high quality food and innovative menu offerings and plate presentations.
    • The EC is an innovative leader in all aspects of the position. He or she is creative with menu design — both menu selections and daily specials; tries new and different ways of displaying items on buffet tables and stations; and is innovative when planning events in less than ideal conditions (such as outdoors) to ensure that the preparation and delivery are of the highest quality and seamless to members and guests.
    • The EC is a visionary and trend setter yet understands and is respectful of long-standing Club culinary traditions and can balance both in creating menus, specials, and event offerings. In addition to being a visionary, he or she pays close attention to details.
    • The EC is meticulous about food handling, cleaning, and organizing the kitchen and insists that all BOH staff do the same.
    • The EC continually looks for opportunities to improve BOH service and must be willing to listen to staff and members for input. The EC understands that the entire team is there to fulfill members’ needs.
    • The EC is extremely organized and possesses exemplary technical skills to successfully manage multiple functions and people efficiently and effectively.
    • The EC understands that flavors and consistency are key drivers of the private club experience in all food offerings. He or she is just as passionate about producing the best crispy chicken fingers and Obie Burger as preparing the most complex dishes and exploring the latest culinary trends.
    • The EC should have a solid understanding of wine and experience with wine and food pairings.
    EDUCATIONAL AND CERTIFICATION QUALIFICATIONS
    • Culinary arts degree from an accredited school or equivalent experience.
    • Certified Executive Chef designation is desirable.
    • Private club experience preferable.
    • Must be certified in food safety.
    SALARY & BENEFITS
     
    Salary is open and commensurate with qualifications and experience. The club offers an excellent bonus and benefit package including ACF membership.
     
    INSTRUCTIONS ON HOW TO APPLY
     
    Please upload your resume and cover letter (in that order) using the link at the bottom of this page. You should have your documents fully prepared to be attached when prompted for them during the online application process. 
     
    IMPORTANT: Save your resume and letter in the following manner:
    “Last Name, First Name Resume” &
    “Last Name, First Name Cover Letter”
    (These documents should be in Word or PDF format)
     
    Note: Once you complete the application process for this search, you are not able to go back in and add additional documents.
     
    For directions on how to upload your resume and cover letter visit this page.
     
    If you have any questions please email Nan Fisher: This email address is being protected from spambots. You need JavaScript enabled to view it.
     
    LEAD SEARCH EXECUTIVE
     
    Lisa Carroll
    Search & Consulting Executive
    KOPPLIN KUEBLER & WALLACE
    561-596-1123
    This email address is being protected from spambots. You need JavaScript enabled to view it.

    To apply for this position click the link below.

    Apply for the Doylestown Country Club Executive Chef position

  • Boulder Country Club Executive Chef
    Boulder Country Club Executive Chef-
    Executive Chef
    Boulder Country Club
    Boulder, CO
    EXECUTIVE CHEF PROFILE: BOULDER COUNTRY CLUB
    BOULDER, CO
     
    (To apply click the link at the bottom of this page)
     
    Here is a video with more information:  http://bit.ly/bouldercc-video 
     
    THE EXECUTIVE CHEF OPPORTUNITY AT BOULDER COUNTRY CLUB
     
    The Executive Chef position at Boulder Country Club is an amazing opportunity to serve on a dynamic management team in a beautiful setting with breath-taking views of Colorado’s front range, the Flatirons, and the snow-capped Indian Peaks. This is a great opportunity to lead a talented culinary team for an exclusive country club in one of the “happiest cities” in the United States!
     
    Boulder Country Club is a great place to work, with serene mountain views and a pleasant, team-focused environment. Furthermore, the city of Boulder frequently acquires top rankings in health, well-being, quality of life, education, and art. In recent years, Boulder was ranked on the list of the “10 Happiest Cities in the U.S.” by Esquire Magazine and CBS MoneyWatch.
     
    Boulder is located at the base of the foothills of the Rocky Mountains at an elevation of 5,430 feet. The city is 25 miles northwest of Denver and located in Boulder Valley where the Rocky Mountains meet the Great Plains. Just west of the city are imposing slabs of sedimentary stone tilted up on the foothills, known as the Flatirons. The Flatirons are a widely recognized symbol of Boulder.

    Click here to view a brief video about this opportunity.
     
    BOULDER COUNTRY CLUB
     
    Boulder Country Club was established in 1920 and moved to its current location in the “Gunbarrel” area of Boulder in 1964. It is a private member owned non-profit club. The club features extensive full service country club amenities including a Press Maxwell-designed, 18-hole championship golf course; a Press Maxwell-designed 9-hole par-three golf course (The Fowler Course), comprehensive golf practice facilities, three indoor hard surface tennis courts, four outdoor hard surface tennis courts, two outdoor Clay tennis courts, extensive strength training and cardiovascular athletic facilities, both indoor and outdoor aquatics facilities featuring a separate kids pool and Jacuzzi, as well as a main clubhouse featuring numerous food and beverage outlets with extensive function and event capabilities.
     
    Since 2009, over $12 million has been spent on renovating the Clubhouse, improving the golf courses, and expanding the Athletic Center and Spa. The Club continues to be a leader in country club wellness services and offers a quality experience to its many member families.
     
    FOOD & BEVERAGE OPERATIONS
     
    Boulder Country Club is extremely proud of the quality, attention to detail and overall service the food and beverage opportunities provide their membership. The variety of options and styles truly make Boulder Country Club remarkable.
     
    The casual, bistro style Flatirons Grille has 44 indoor seats complete with full bar, three big screen televisions, fireplace and full window view tables. The outside magnificent adjoining deck is complete with 54 seats, 1st tee and 18th green views, and the majestic mountainside scenery. The Grille is open six days/nights a week with a Pasta Night on Wednesdays and Club Feature Night on Sunday evenings. The menu is contemporary Colorado cuisine and the atmosphere is family friendly.
     
    Offering a more elegant and quiet atmosphere, the Fireside Dining Room provides an upscale dining atmosphere. This 72-seat indoor dining room showcases breathtaking mountain scenery and covered and heated outdoor deck seating — a truly remarkable dining experience. For special events, this room can seat 130 people.
     
    The Fireside Lounge is adjacent to the Fireside Dining Room and provides a casual setting complete with a full bar for “pre-dinner” gatherings or happy hour with members. This room offers a limited bar menu with appetizers and light fare food.
     
    For banquets, Boulder Country Club can accommodate anywhere from 10- to 250-person events. They average about 35 wedding receptions a year along with numerous fundraisers and member events. The Clubhouse venues and surrounding mountain views provide incredible event settings.
     
    Located conveniently between the front and back sides of the championship golf course, the newly remodeled Turn Deli offers gourmet deli-style sandwiches, an incredible salad bar to build your own salads, low-carb tortilla wraps, delicatessen style side dishes, snacks, hot dogs, brat's, and refreshing gourmet smoothies. The location of the deli and outside patio seating not only provides service to the golfers, but also to the swimming pool, tennis pavilion and indoor facility.
     
    The men’s and ladies’ card rooms are located within a few feet of the first tee and pro shop. The 48-seat Men’s Card Room has six televisions, a big screen and full bar and menu service available from sun up to sundown. A phone on the ninth tee dials directly to the Men’s Card Room and Turn Deli food and drinks are prepared while members make the turn. The Ladies Card Room accommodates up to 20 card players and offers complementary coffee, iced tea, lemonade, and snacks.
     
    Boulder Country Club’s aquatics facility is complete with a poolside snack bar. The double-sided snack bar services both the outdoor and indoor swimming pools and is also located conveniently next to the driving range. Deli-style sandwiches, hamburgers, hot dogs, chicken strips, candy, ice cream and smoothies are available in the snack bar, which is open seven days a week between Memorial Day and Labor Day.
     
    The $2.5M F&B revenue is approximately 60% a la carte dining and 40% banquet/special events business. There are three kitchens at Boulder Country Club. The main kitchen services a la carte and banquet dining. There are also smaller kitchens located in the Turn Deli and Pool Snack Bar.
     
    Members are provided with dining opportunities every day and night of the week (except Mondays when the clubhouse is closed, and Tuesdays during winter hours).
     
    ORGANIZATIONAL STRUCTURE
     
    Boulder Country Club operates under the General Manager/COO organizational structure. The Executive Chef reports directly to the Clubhouse Manager and ultimately to the GM/COO, Michael Larson. The Executive Chef participates in House Committee meetings.
     
    There are approximately 25 kitchen staff at Boulder Country Club including a sous chef and banquet chef.
     
    BOULDER COUNTRY CLUB BY THE NUMBERS:
    • 880 members
    • $38,500 initiation fee
    • $7,764 annual dues
    • 35,000 square-foot clubhouse
    • $2.5M annual F&B
    • 60% a la carte/40% banquet
    • 49,084 covers per year
    • 275 total employees
    • 25 kitchen employees
    • 3 kitchens
    • 25,500 rounds of golf per year
    • 52 is average member age
    BOULDER COUNTRY CLUB WEB SITE: www.bouldercc.org
     
    EXECUTIVE CHEF JOB DESCRIPTION
     
    The Executive Chef at Boulder Country Club is responsible for all food and beverage Back-of-the-House (BOH) operations while working closely with Front-of-the-House (FOH) staff to ensure quality and innovative services, products, and offerings to members and guests.
     
    The EC is responsible for ensuring that all food is consistently outstanding – from standard club fare offerings to incorporating cutting edge culinary trends. The EC understands that quality and consistency in producing and delivering the popular Clubhouse Burger at lunch is just as important to the member experience as producing five-course wine dinners, and is responsible to ensure that his or her team approaches each activity with identical focus.
     
    The EC is a positive and enthusiastic ‘face’ for culinary operations for the Club, and is comfortable conversing and interacting in both back and front of house settings as he or she interfaces with diverse constituencies (members, staff, etc.) throughout the day. Developing solid relationships is important in this position.
     
    The EC is personable and enjoys member interactions through action stations, cooking classes, and visits to the dining room when possible.
     
    The EC leads, manages, motivates and directs a staff of 25 to achieve the objectives set by the GM/COO, Clubhouse Manager and EC. The EC creates the standards for kitchen policies and procedures, communicates these policies and ensures that the policies are adhered to by all BOH staff.
     
    The EC at Boulder Country Club is a strong team builder who mentors and challenges himself/herself and the staff to continue to create and produce at a higher level. Additionally, the EC encourages staff to participate in generating ideas and draws on staff members’ strengths and specialties for continuous improvement of the culinary program.
     
    The EC has a proven track record of controlling food and labor costs. The EC is adept at creating and managing a budget and executing/reporting to defined business standards.
     
    The EC is responsible for leading the product knowledge training for FOH personnel through daily pre-meal meetings and special food knowledge training programs.
     
    The EC creates and updates menus on a seasonal basis at a minimum, and develops and documents recipes and controls to ensure consistency. Daily specials are offered throughout the various dining venues. The EC understands that variety in specials and menu offerings increases member engagement and use of the club.
     
    The EC works as a strategic and operational partner with the managers and staff of Boulder Country Club to develop information sharing, strong communication, superior internal and external customer relationships and high-performance teamwork to achieve club objectives.
     
    The EC is someone who looks at mistakes as ‘opportunities’ for improvement, and instills this mindset and outcome into his/her team, while at the same time epitomizing the perspective of being ‘readily open and embracing of input,’ and is approachable by both members and staff.
     
    The EC leads the BOH initiatives relative to accident prevention, training and retention of staff, and sanitation and safety standards. The EC pays sharp attention to detail, enforces the highest standards of sanitation and safety, and ensures that all BOH staff approach the standards with the same level of focus.
     
    Ultimately, the Executive Chef of Boulder Country Club is a critical and positive ‘face’ of culinary operations at the Club. The EC is an integral part of the overall success of the operation, and is a strong ‘influencer’ on each constituency that he or she interacts with while performing his or her duties. The responsibility to lead this facet of the organization from a passionate, creative, supportive, progressive and ‘team’ focused perspective is of critical importance for long-term success.
     
    INITIAL PRIORITIES OF THE EXECUTIVE CHEF
    • Develop relationships with members, staff, and vendors to better understand their needs, resulting in high satisfaction for all constituencies.
    • Provide new and exciting culinary experiences for Boulder Country Club members and guests in both a la carte dining and member events.
    • Develop team members’ skills and abilities and continue to create a culture among the staff that encourages creativity and passion for the work that they perform.
    • Continue to consistently exceed member expectations for quality, presentation, creativity and value.
    • Learn and understand the diversity of member dining preferences for each demographic and in each dining venue and continue to develop the culinary program and offerings to meet member needs.
    • Focus on further improving a la carte dining variety, consistency, quality, and presentation while maintaining high levels of satisfaction with banquet and event service.
    • Evaluate and set appropriate and necessary standards of operation, execution and delivery within the culinary operation; taking ownership for the entire experience from production to final delivery of end-product, while working closely with the FOH management team.
    • Manage to the budgeted financial goals.
    CANDIDATE QUALIFICATIONS
     
    The successful candidate:
    • Is a strong and compassionate leader and culinary professional with a proven track record of providing high-level services with a personality that is commensurately appropriate to Boulder Country Club.
    • Is a passionate culinarian who strives to continually improve his/her skills, experiment with trends, and evolve the menus and service offerings.
    • Has experience as an Executive Chef in a premier private club and/or resort environment, including banquet, casual and fine dining operations. An Executive Sous Chef from a larger club who has proven that he/she is ready to advance to an Executive Chef position may also be considered.
    • Has demonstrated success in farm-to-fork, locally grown or procured provisions, with a proclivity for healthy and innovative options.
    • Has a track record for sourcing quality products and ingredients from multiple vendors, as necessary.
    • Has exceptionally strong food and beverage credentials, and most importantly, the ability to consistently define and achieve goals and objectives. This includes proven and verifiable leadership qualities with demonstrated ability to direct, coordinate and control all facets of an active food and beverage operation with revenues of 2.5M.
    • Has culinary knowledge across multiple ethnic and cultural cuisines.
    • Is a professional with a verifiable, positive career track, unblemished by inappropriate behavior of any sort that would be potentially detrimental or embarrassing to the membership of Boulder Country Club.
    • Is in in compliance with and actively supports a drug-free workplace.
    • Possesses verifiably strong written and oral communications skills.
    • Possesses computer skills including but not limited to Microsoft Outlook, Word, Excel and POS systems.
    • Is a confident, proactive team builder who has a history of attracting, developing, and retaining high performing staff.
    • Has a broad knowledge of U.S. and International wine appellations, vineyards, and wineries, an understanding and talent for wine and food pairings, as well as the ability and interest to share that knowledge and enthusiasm with staff.
    EDUCATIONAL AND CERTIFICATION QUALIFICATIONS
    • Culinary arts degree from an accredited school or equivalent experience.
    • Has a minimum of four years’ prior management experience as an Executive Chef and at least five years of diversified kitchen and hospitality industry experience including banquet and a la carte operations. An executive sous chef at a larger club who is ready for their first executive chef opportunity will also be considered.
    • Previous private club and/ or resort experience is preferred.
    • Must be certified in food safety.
    SALARY & BENEFITS
     
    Salary is open and commensurate with qualifications and experience. The club offers an excellent bonus and benefit package including ACF membership and professional development.
     
    INSTRUCTIONS ON HOW TO APPLY
     
    Please upload your resume and cover letter (in that order) using the link at the bottom of this page. Please have your documents fully prepared to upload when prompted during the online application process. 
     
    For directions on how to upload your resume and cover letter visit this page.
     
    IMPORTANT:  Save your resume and letter in the following manner:
    “Last Name, First Name Resume” &
    “Last Name, First Name Cover Letter”
    (These documents should be in Word or PDF format)
     
    Note: Once you complete the application process for this search, you are not able to go back in and add additional documents.
     
    If you have any questions please email Nan Fisher: This email address is being protected from spambots. You need JavaScript enabled to view it.
     
    Lead Search Executive:
    Lisa Carroll
    This email address is being protected from spambots. You need JavaScript enabled to view it.
    561-596-1123
     

    To apply for this position click the link below.

    Apply for the Boulder Country Club Executive Chef- position

  • Cooks Wanted The San Fernando Gastropub

    THE SAN FERNANDO

    GLENDALE

    MULTIPLE POSITIONS

    EXPERIENCED COOKS

    The San Fernando, a new gastropub opening in Glendale at the end of June, is in search of LINE COOKS.

    These are full-time positions; we are currently focusing on those candidates with nighttime availability.

    We are looking for the following qualifications:

    1. 2+ years Line Cook experience in a fast paced kitchen

    2. ServSafe Certification

    3. High attention to detail and cleanliness

    4. Upbeat and positive attitude

    To apply, please email us with the following information:

    1. Name

    2. Contact info: (Phone # and email)

    3. Hours of availability

    4. Work experience

    You will be contacted for a formal interview, to take place THIS WEEK (June 6-10)

    This email address is being protected from spambots. You need JavaScript enabled to view it. This email address is being protected from spambots. You need JavaScript enabled to view it.

  • USC Culinary Hiring Event

    2017CulinaryHiringEvent

  • Line Cooks Wanted

     

    ROSSOBLU

    By Steve Sampson

    LINE COOKS

    If you are interested, please contact:

    This email address is being protected from spambots. You need JavaScript enabled to view it. This email address is being protected from spambots. You need JavaScript enabled to view it.

  • Pastry Cooks and Bakers

     

    ZOOIES

    PASTRY COOKS/BAKERS

    9815 National Blvd, LA, CA 90034

    If you are interested, please contact:

    This email address is being protected from spambots. You need JavaScript enabled to view it. This email address is being protected from spambots. You need JavaScript enabled to view it.

  • Crew Members wanted - Marugame Udon & Tempura

    Now Hiring

    Exciting New Japanese Concept

    Marugame Udon is looking for kitchen talent

    Crew members start off at $12 to $15 per hour plus tips

    Contact Info - 

    Marugame Udon USA LLC.

    This email address is being protected from spambots. You need JavaScript enabled to view it.

    (949) 435-9888

     

  • Line Cooks Pink Taco

    Pink Taco is currently looking to hire (5) Line Cooks

    To be clear, these are paid positions.

    We are a young, vibrant, fun, and fast paced iconic restaurant located on the Sunset Strip in West Hollywood.

    Did I mention we also own and operate one if the hottest food trucks in So Cal?

    Below are our links to the restaurant as well as our food truck.

    Restaurant Link: www.pinktaco.com

  • Prep and Line Cooks Wanted Inn of the 7th Ray

    THE INN OF THE 7TH RAY

    128 OLD TOPANGA CANYON RD

    This email address is being protected from spambots. You need JavaScript enabled to view it. This email address is being protected from spambots. You need JavaScript enabled to view it.

     

    PREP AND LINE COOKS

     

    Please contact:

    Chef Gabriel Hatton

    This email address is being protected from spambots. You need JavaScript enabled to view it. This email address is being protected from spambots. You need JavaScript enabled to view it.

  • Grill Cook

    Grill Cook Wanted at - Abbott

    15900 Valley View Ct, CA 91342

    Some

    Experience Required

     

    Please contact:

    Chef Rebecca Slackman

    This email address is being protected from spambots. You need JavaScript enabled to view it. This email address is being protected from spambots. You need JavaScript enabled to view it.

  • Job Fair - The Valley Hunt Club Pasadena

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  • BOH & FOH Plan Do See America

    image001.jpg

  • Chef and 2 Strong Sous Chefs Needed

    1 Chef Needed

    2 Sous Chefs Needed

    For our 3 meal restaurant/lobby bar and IRD

    Contact:

    Todd Sicolo | Executive Chef

    InterContinental Los Angeles Downtown - Opening Spring 2017

    Hotel Address:  900 Wilshire Blvd. Los Angeles, CA  90017

    Los Angeles Office/Mobile602-349-3137 |  This email address is being protected from spambots. You need JavaScript enabled to view it. This email address is being protected from spambots. You need JavaScript enabled to view it.

  • Executive Chef:Board Program, Red Door and Student Coffee House

    Location: Pasadena, Ca.
    Fulltime Regular
    Job Summary: Reports to Senior Director of Caltech Dining Services with additional oversight from the General Manager of Caltech Dining. Maintains primary responsibility for creating and cultivating a culinary vision for the Caltech Board Program, Red Door Café and Student Coffee House, for developing the culinary abilities of the culinary staff in those locations, and maintaining a positive, cooperative work environment. With the assistance of one sous chef, creates menus, directs and supervises staff in production of menus in a variety of Institute venues. Responsible for supervising staff in set up, production of food, and sanitation of cooking areas to Health Department established standards. In cooperation with management staff, determine appropriate production amounts for various institute outlets and events. Ensure staff cleans and operates stations in accordance with SERV-SAFE standards throughout the day and at end of day. Maintains the ultimate responsibility for all kitchen functions including maintaining safety standards and high food quality. Caltech Dining Services expects that the person holding this position to either possess or actively pursue and successfully obtain ACF Certification as an Executive Chef within a timeframe to be negotiated upon hiring. The schedule for this position includes regular weekend and some night work.

    Job Duties:

    • Ability to perform, demonstrate and teach all basic cooking techniques and perform ability to learn, perform and teach specialized skills – it is expected the Chef/Executive Chef will possess or seek and attain ACF certification as an Executive Chef.
    • Initially assess talent level of current cooks, then teach and train staff to progress through kitchen hierarchy. It is expected that the Chef/Executive Chef will conduct daily staff evaluations and the Chef/Executive Chef’s performance will be evaluated on staff improvement.
    • Expected to maintain relevant menus that are seasonal, and utilize fresh ideas, concepts and techniques. Recipes for each idea must be created, costed to management’s specifications, and provided to relevant kitchen staff. It is also expected that the Chef/Executive Chef will teach the staff how to present his/her recipes properly.
    • Provides management oversight and leadership to all aspects of area of responsibility; ensures the highest quality of products, services, programs, and support are provided to all students and the campus community.
    • Must have a knowledge of allergens and have a detailed understanding of which allergens are present in the kitchen. The Chef/Executive Chef will be responsible for providing specialty meals to students and other customers who require allergen free meals.
    • Cultivates a positive and productive workplace through communication, vision, teamwork and commitment; reinforcing Dining Services values and beliefs through words and actions.
    • Ensures compliance with all applicable regulatory requirements; maintains maximum standards of sanitation (SERVE-SAFE) and safety to ensure the highest standards for food and beverage service.
    • Manage production and product ordering within budgetary guidelines provided by management and ensures staff properly portion all dishes to maintain food cost projections.
    • Consults with and takes direction from management on operational performance, customer needs, and new programs/services.
    • Makes sure employee work areas are ready for servicing customers; coordinate support staff covering workstations.
    • Responsible for coordinating culinary services for catering events, private functions and special events.
    • Checks daily event schedule to ensure that adequate support staff are available, may coordinate venue set up for special events, will be asked to create menus for special catering and student events.
    • Responsible for scheduling appropriate levels of coverage for the kitchen depending on demand.
    • Ensures that all kitchen equipment is in proper working condition and inform management should any equipment need attention.
    • Maintains ultimate responsibility for all plates served in areas of responsibility.
    • Other duties as assigned.

    Qualification:

    • Culinary School Degree.
    • Able to express ideas clearly in both written and verbal form.
    • Basic allergen understanding.
    • Menu planning and food costing experience.
    • Desire to learn and expand knowledge base.
    • Desire to impart knowledge to other cooks.
    • Detail Oriented.
    • Mentorship experience.
    • ACF certification.
    • Bachelor’s Degree.

    We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, or national origin, disability status, protected veteran status, or any other characteristic protected by law.

    Caltech is a VEVRAA Federal Contractor. For more information about “EEO is the Law” click here: EEO is the Law

     

  • Kitchen Manager

    The rainbow bar and grill on sunset is hiring for a kitchen manager. We're looking for someone who is willing to learn the recipes and to carry on the legacy of a menu that is over forty years old.

    Bilingual: Spanish-English is ideal. Must have 2+ years of actual cooking and management experience. Must have leader type qualities and must be available to work 40+ hours a week. Must be willing to meet serve safe requirements. This job also requires ordering and inventory management skills.

    Please feel free to stop by , 9015 sunset blvd or call us @ 13102784232

  • Multiple Positions at Bottlefish

    Acclaimed Los Angeles restaurant group with over 35 years of experience is opening a new flagship concept in Brentwood, Los Angeles.

    Bottlefish is an approachable, seafood-centric neighborhood restaurant, offering delicious food served in an inviting and contemporary atmosphere. At Bottlefish building trust is at the core of our mission and culture.

    Our knowledgeable, detail oriented, unpretentious team approach to service provides an experience that is genuine, polished and memorable.

    We strive to exceed industry standards and far surpass our guests and employee's highest expectations.

    Our hiring site is now open and we are looking for Back of House DISHWASHERS, PREP COOKS, RAW BAR (oyster shuckers), PANTRY and LINE COOKS. Previous experience working with premium product is preferred but not necessary.

    To apply please click on the link below and complete the application before coming to the hiring site:

    https://my.peoplematter.com/mja/bottlefish/jobapp/GetStated

    Our office hours are held Monday-Friday from 9:00AM-5PM and Saturdays from 9:00AM-12:00PM.

    Our hiring Site Address is :

    11677 San Vicente Blvd
    3rd floor
    Los Angeles, CA 90049

    WELOOK FORWARD TO MEETING YOU!!

  • JOB OPPORTUNITY - OFFICINE BRERA/FACTORY KITCHEN - DTLA - MULTIPLE POSITIONS

    Matteo Ferdinandi and Angelo Auriana are looking for strong staff member. Candidate must be committed and willing to work hard in 2 of the best Italian Restaurants in Los Angeles.

     

    Matteo Ferdinandi

     

    This email address is being protected from spambots. You need JavaScript enabled to view it.

     

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