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Job Description JOB DESCRIPTION POSITION TITLE: Cook IDEPARTMENT: Kitchen/Culinary REPORTS TO: Executive Chef / Sous ChefFLSA STATUS: Non-ExemptDATE PREPARED: March 14, 2026 EDUCATION, EXPERIENCE, TRAINING OF SKILLS REQUIRED:High school diploma or equivalent with 4-5 years’ experience as a Line Cook in a 5-star hotel or restaurant. Ability to sauté, grill, broil and prep foods. Ability to organize restaurant service tickets and plate up menu items correctly to specifications on a consistent basis. Knowledge of soups, stocks and sauces. Ability to develop, lead, supervise and train cooks of lesser status. Knife handling skills. General understanding of food presentation and banquet and event service operations. General understanding of Pastry shop management including food safety, sanitation, and maintenance. LICENSE OR CERTIFICATE REQUIRED: ServSafe/ or San Diego Food Handlers Card ESSENTIAL FUNCTIONS/TASKS:1. Ability to perform job functions and all listed menu items. with attention to detail, speed, and accuracy.2. Ability to prioritize, organize work, and follow through.3. Maintain 100% quality food production at all times.4. Meet timing of food items as required by guest, supervisor or standard.5. Ensure freshness of product and execute FIFO, properly rotating, labeling and dating food items.6. Responsible for breaking down and putting away all items on workstation.7. Ability to operate, clean and maintain all tools and equipment required in job functions.8. Maintain a clean workstation at all times.9. Utilize all food in an efficient manner. Eliminate waste.10. Follows sanitation set-up, determining what is needed and in what order.11. Maintain clean and safe working area including refrigeration.12. Assist in the controlling of food costs.13. Adhere to all safety and sanitation regulations.14. Maintain and project a positive attitude.15. Proper communication with staff and management.16. Lead or direct the work of the following jobs: Cook II, Cook III and Cook IV at their stations and develop them while teaching and coaching.17. Cross train to cover purchasing and receiving products when Chef is away.18. Ability to perform basic mathematical calculations.19. Read all contracts and distinguish menu items and timing.20. Produce prep sheets from contracts and supervise production.21. Delegate various responsibilities to different levels of cooks to complete tasks and hold cooks accountable.22. Make sound decisions based on the needs of the department.23. Supervise kitchen staff as well as front of house staff in organization and ensure timeliness.24. Expedite when necessary. Control the pace of cooks and servers.25. Able to order food and product from banquet contracts or prep lists on a daily basis.26. Fill in for department chef in his/her absence for all questions, concerns and problems in the department.27. Assist in all areas of kitchen when needed. Anticipate business levels.28. Be flexible with schedule and shifts to accommodate business needs.29. Be able and willing to talk to guests about menus, special requests, etc.30. Lead overall operation daily. Be responsible for all cooks when chef is not present in area. ADDITIONAL TASKS:1. Able to work a variety of stations in all areas of production and hotline.2. Able to comply with other tasks assigned by management. 3. Maintain HACCP documentation and logs. PHYSICAL REQUIREMENTS: 1. Ability to lift and/or carry 50lbs occasionally throughout shift.2. Ability to push cart up to 500lbs3. Ability to pull cart up to 100lbs MOTION REQUIREMENTS:Percentage of time during normal workday the associate is required to: Stand 47% Bend 8% Squat 5% Push 5%Sit 3 % Walk 10% Lift 10% Pull 2%Carry 10% MENTAL REQUIREMENTS:Remembering, reading, writing, speaking, communicating, uses judgment and visual inspection. SENSORY REQUIREMENTS:Speech, vision, smell, touch, hear. ENVIRONMENTAL FACTORS/HAZARDS: Worker may be exposed to heat, cold, noise, weather, air quality, cleaning chemicals and agents. EQUIPMENT/PROTECTIVE CLOTHING USED: Knives, blenders, stoves, ovens, misers, buffalo choppers. Chefs uniform, rubber gloves provided and non-skid black shoes. ¨ Job functions are subject to possible modifications to reasonably accommodate individuals with disabilities. ¨ Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the associate will possess the abilities or aptitudes to perform each task proficiently. ¨ Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other associates. ¨ This job description in no way states or implies that these are the only tasks to be performed by the associate occupying this position. Associates will be required to follow any other job-related tasks requested by their supervisor.

Job DescriptionBenefits: • 401(k), • Employee discounts, • Paid time off JOB DESCRIPTION POSITION TITLE: Pastry I DEPARTMENT: Kitchen/Culinary REPORTS TO: Executive Chef / Sous Chef FLSA STATUS: Non-Exempt EDUCATION, EXPERIENCE, TRAINING OF SKILLS REQUIRED: High school diploma or equivalent with 4 years related kitchen experience in a high-end hotel or restaurant. Ability to create and produce all pastry items throughout the restaurant and events/banquets. Ability to organize dining room tickets and plate up menu items correctly to specifications. Thorough knowledge of pastry, bread and dessert techniques. Ability to develop, lead and supervise cooks of lesser status. LICENSE OR CERTIFICATE REQUIRED: Food Handlers Card ESSENTIAL FUNCTIONS/TASKS: 1. Produce listed menu items., 2. Maintain 100% quality food production at all times., 3. Meet timing of food items as required by guest, supervisor or standard., 4. Responsible for properly rotating, labeling and dating food items., 5. Responsible for breaking down and putting away all items on workstation., 6. Maintain a clean workstation at all times., 7. Utilize all food in an efficient manner. Eliminate waste., 8. Follows sanitation set-up, determining what is needed and in what order., 9. Maintain clean and safe working area including refrigeration., 10. Assist and support the cold line during service., 11. Assist in the controlling of food costs., 12. Adhere to all safety and sanitation regulations., 13. Maintain and project a positive attitude., 14. Proper communication with staff and management., 15. Read all contracts and distinguish menu items and timing., 16. Produce prep sheets from contracts and execute production., 17. Delegate various responsibilities to prep cooks to complete tasks and hold cooks accountable., 18. Make sound decisions based on the needs of the department., 19. Insure all food and products for restaurant menu items and from banquet contracts or prep lists are communicated to Executive Chef/ Sous Chef on a daily basis., 20. Assist in all areas of kitchen when needed. Anticipate business levels., 21. Be flexible with schedule and shifts to accommodate business needs., 22. Be able and willing to talk to guests about menus, special requests, etc. ADDITIONAL TASKS: 1. Help dish out events/banquets when necessary., 2. Able to comply with other tasks assigned by management., 3. Maintain HACCP documentation and logs. PHYSICAL REQUIREMENTS: 1. Ability to lift and/or carry 50lbs continuously throughout shift., 2. Ability to push cart up to 500lbs, 3. Ability to pull cart up to 100lbs MOTION REQUIREMENTS: Percentage of time during normal workday the associate is required to: Stand 47% Bend 8% Squat 5% Push 5% Sit 3 % Walk 10% Lift 10% Pull 2% Carry 10% MENTAL REQUIREMENTS: Remembering, reading, writing, speaking, communicating, uses judgment and visual inspection. SENSORY REQUIREMENTS: Speech, vision, smell, touch, hear. ENVIRONMENTAL FACTORS/HAZARDS: Worker may be exposed to heat, cold, noise, weather, air quality, cleaning chemicals and agents. EQUIPMENT/PROTECTIVE CLOTHING USED: Knives, blenders, stoves, ovens, misers, buffalo choppers, slicers. Chefs uniform, apron, kitchen towels, and rubber gloves provided. ¨ Job functions are subject to possible modifications to reasonably accommodate individuals with disabilities. ¨ Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the associate will possess the abilities or aptitudes to perform each task proficiently. ¨ Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other associates. ¨ This job description in no way states or implies that these are the only tasks to be performed by the associate occupying this position. Associates will be required to follow any other job-related tasks requested by their supervisor.

Job DescriptionMacaron Production Manager Full-Time | $22.00/hour + paid overtime Lead one of San Diego's largest artisan macaron programs. Parfait Paris is looking for a passionate and organized Macaron Production Manager to oversee our macaron department. You'll be responsible for everything from R&D and seasonal flavor creation to daily production, quality control, inventory, and team coaching. Our macaron line features approximately 17 signature flavors, along with rotating seasonal flavors and limited-time offerings (LTOs) throughout the year. What You'll Do • Manage all daily macaron production, • Develop new flavors and seasonal collections with Executive Chef, • Maintain consistency and quality standards, • Coach and train the macaron production team (team of 2 people + manager), • Plan production and manage inventory, • Reduce waste and improve efficiency, • Ensure food safety and cleanlinessWe're Looking For Someone Who, • Has professional pastry experience (macaron experience preferred), • Enjoys both production and creativity, • Is organized, detail-oriented, and reliable, • Can lead and motivate a team, • Takes pride in producing beautiful, consistent productsWhat We Offer, • $22.00/hour, • Full-Time, • Paid vacation & sick time, • Health, vision, dental benefits available, • Employee discounts, • Growth opportunities within a rapidly expanding French bakery with 10 locations across San Diego If you're passionate about French pastry and want to lead one of our signature product lines, we'd love to meet you! By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description Pastry Chef – The Wild Thyme Company San Diego, CA | Full-Time | Creative • Professional • Sweetly Wild Join our award-winning team! The Wild Thyme Company is looking for a talented and passionate Pastry Chef to bring our dessert program to life. We’re a high-energy, trendsetting catering and events company that believes in handcrafted, local, and seasonal cuisine — made with love and a dash of Wild Thyme creativity. If you’re a detail-oriented pastry professional who thrives on innovation, presentation, and flavor, we’d love to meet you. This role blends artistry and precision, giving you space to design beautiful, crave-worthy desserts while working alongside some of San Diego’s most inspiring culinary minds. What You’ll Do • Create a wide variety of delicious pastries, desserts, and baked goods using both traditional and modern recipes, • Decorate and plate with imagination — ensuring each dessert looks as good as it tastes, • Research, test, and develop new recipes that reflect The Wild Thyme style and current trends, • Maintain a clean, organized, and efficient pastry kitchen that meets all health and safety standards, • Monitor ingredient inventory, manage orders within budget, and minimize waste, • Mentor pastry assistants and collaborate closely with our culinary team, • Contribute to offsite events and occasionally assist on the savory side of the kitchen, • Uphold our “Always Fresh, Always Ready” promise to deliver exceptional quality every time What We’re Looking For • Proven pastry or baking experience in a professional kitchen or catering environment, • Strong attention to detail, organization, and creativity, • Excellent time management and communication skills, • A self-starter with a positive, can-do attitude and sense of urgency, • Ability to lift up to 50 lbs and stand for extended periods, • Current California Food Handler’s Card required, • Bilingual (English/Spanish) a plus! Compensation & Benefits • Pay Range: $23–$27 per hour (based on experience), • Health Benefits after eligibility period, • Daily Family Meal provided, • Opportunities for advancement within our growing culinary team, • Work with premium local ingredients in a creative, supportive environment Who We Are At The Wild Thyme Company, we live by our “High 5” values — Crave. Respect. Don’t Half-Ass It. Huddle. Good Vibes. We believe great food and great people go hand in hand. From elegant weddings to Fortune 500 corporate events, our team brings creativity, professionalism, and joy to everything we do. Ready to bring your pastry skills to The Wild Thyme Company? Apply today and help us create desserts that make every event unforgettable.

Job Description Pastry Chef – The Wild Thyme Company San Diego, CA | Full-Time | Creative • Professional • Sweetly Wild Join our award-winning team! The Wild Thyme Company is looking for a talented and passionate Pastry Chef to bring our dessert program to life. We’re a high-energy, trendsetting catering and events company that believes in handcrafted, local, and seasonal cuisine — made with love and a dash of Wild Thyme creativity. If you’re a detail-oriented pastry professional who thrives on innovation, presentation, and flavor, we’d love to meet you. This role blends artistry and precision, giving you space to design beautiful, crave-worthy desserts while working alongside some of San Diego’s most inspiring culinary minds. What You’ll Do • Create a wide variety of delicious pastries, desserts, and baked goods using both traditional and modern recipes, • Decorate and plate with imagination — ensuring each dessert looks as good as it tastes, • Research, test, and develop new recipes that reflect The Wild Thyme style and current trends, • Maintain a clean, organized, and efficient pastry kitchen that meets all health and safety standards, • Monitor ingredient inventory, manage orders within budget, and minimize waste, • Mentor pastry assistants and collaborate closely with our culinary team, • Contribute to offsite events and occasionally assist on the savory side of the kitchen, • Uphold our “Always Fresh, Always Ready” promise to deliver exceptional quality every time What We’re Looking For • Proven pastry or baking experience in a professional kitchen or catering environment, • Strong attention to detail, organization, and creativity, • Excellent time management and communication skills, • A self-starter with a positive, can-do attitude and sense of urgency, • Ability to lift up to 50 lbs and stand for extended periods, • Current California Food Handler’s Card required, • Bilingual (English/Spanish) a plus! Compensation & Benefits • Pay Range: $23–$27 per hour (based on experience), • Health Benefits after eligibility period, • Daily Family Meal provided, • Opportunities for advancement within our growing culinary team, • Work with premium local ingredients in a creative, supportive environment Who We Are At The Wild Thyme Company, we live by our “High 5” values — Crave. Respect. Don’t Half-Ass It. Huddle. Good Vibes. We believe great food and great people go hand in hand. From elegant weddings to Fortune 500 corporate events, our team brings creativity, professionalism, and joy to everything we do. Ready to bring your pastry skills to The Wild Thyme Company? Apply today and help us create desserts that make every event unforgettable.

Job Description LUCIEN is a 30-seat fine dining restaurant new to La Jolla. Helmed by Chef Elijah Arizmendi, whose career has taken him through acclaimed Michelin-starred restaurants such as Per Se, Joël Robuchon, Daniel, and L’abeille, LUCIEN offers guests a hyper-seasonal, carefully curated tasting menu that embodies Chef’s vision for Californian cuisine. At LUCIEN, we celebrate local farms and fishermen, taking only the best ingredients and elevating them through both modern mastery and time-honored techniques. We are seeking ambitious, passionate, and detail-oriented individuals to join our team as Chef de Partie (both savory and sweet/pastry), and to create an exceptional, memorable dining experience. As Chef de Partie, you will be responsible for maintaining a high level of standards set by the Chef including ingredient and equipment handling, station cleanliness and steps of service that goes beyond just cooking. You will be responsible for all aspects of a specific area of the kitchen, including mise en place, station upkeep, inventory, and of course, cooking. Most importantly, you have an ownership mentality; you obsess over guests and constantly strive to go above and beyond in the pursuit of excellence, Required Qualifications • 2+ years in a fine dining/Michelin-starred kitchen, • A passion for culinary arts, • Ability to work in a fast-paced environment while maintaining attention to detail and composure under pressure, • Ability to connect with guests. At LUCIEN, all kitchen staff interact with and serve guests in the dining room., • A team player with a positive attitude

Job Description Who We Are From the culinary vision of chef Jon Sloan comes everybody's favorite animal that crossed the road, reimagined -- Southern California fried chicken and egg. So-Cal-inspired cuisine, spacious ambiance, lawn games, and craft drinks for any occasion. Our Crack Shack family says birds of a feather flock together. Hence, we share an obsession for quality food and memorable dining experiences. We are looking for hospitality-driven individuals who thrive in a team environment. The Crack Shack has countless opportunities for internal development, as we are spreading our wings and expanding outside of our Southern California shack and beyond. A Day In The Shack They say birds of a feather flock together. Hence, this team shares a powerful obsession with quality food and delicious experiences. When your inspiration is as wide as the world and your chickens as free as the ranges they roam, a culinary treat beyond the ordinary is ready to hatch. You will provide guest satisfaction through recipe execution and preparing high-quality food for our Guests. • Follow the prep list created by chefs to plan duties, • Label and stock all ingredients on shelves so they can be organized and easily accessible, • Measure ingredients and seasonings to be used in cooking, • Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc., • Undertake basic cooking duties such as reducing sauces, parboiling food, etc., • Prepare simple dishes such as salads, entrees, etc., • Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out the trash, etc., • Prepare daily pastry and baked goods., • Ensure all food and other items are stored properly, • Comply with nutrition and sanitation guidelines, • Perform other kitchen duties as assigned Requirements • Be at least 18 years of age., • Previous kitchen is preferred. But we offer on-the-job training., • Willing to go the extra mile to satisfy every need of our guests., • Knowledgeable about the menu and the varying products we carry. We use eVerify to confirm U.S. Employment eligibility.

Job Description WHO WE ARE From the culinary vision of chef Jon Sloan comes everybody's favorite animal that crossed the road, reimagined -- Southern California fried chicken and egg. So-Cal-inspired cuisine, spacious ambiance, lawn games, and craft drinks for any occasion. Our Crack Shack family says birds of a feather flock together. Hence, we share an obsession for quality food and memorable dining experiences. We are looking for hospitality-driven individuals who thrive in a team environment. The Crack Shack has countless opportunities for internal development, as we are spreading our wings and expanding outside of our Southern California shack and beyond. A DAY IN THE SHACK They say birds of a feather flock together. Hence, this team shares a powerful obsession with quality food and delicious experiences. When your inspiration is as wide as the world and your chickens as free as the ranges they roam, a culinary treat beyond the ordinary is ready to hatch. You will provide guest satisfaction through recipe execution and preparing high-quality food for our Guests. • Cook and prepare a variety of food according to production guidelines and standardized Crack Shack recipes, • Set up work station with all needed ingredients and equipment, • Prepare ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items, • Operate equipment such as ovens, stoves, slicers, mixers, etc., • Arrange, garnish, and portion food according to established Crack Shack guidelines, • Properly store food by adhering to food safety policies and procedures, • Leader in quality control, food safety procedures, and restaurant food safety guidelines, • Clean and sanitize work areas, equipment, and utensils, • Maintain excellent customer service and a positive attitude towards guests, customers, clients, co-workers, etc., • Adhere to Crack Shack safety policies and procedures including proper food safety and sanitation, • Perform other duties as assigned by upper management REQUIREMENTS • Be at least 18 years of age., • Previous kitchen is preferred. But we offer on-the-job training., • Previous pastry cooking experience is preferred., • Willing to go the extra mile to satisfy every need of our guests., • Knowledgeable about the menu and the varying products we carry. We use eVerify to confirm U.S. Employment eligibility.

Job Description Who We Are From the culinary vision of chef Jon Sloan comes everybody's favorite animal that crossed the road, reimagined -- Southern California fried chicken and egg. So-Cal-inspired cuisine, spacious ambiance, lawn games, and craft drinks for any occasion. Our Crack Shack family says birds of a feather flock together. Hence, we share an obsession for quality food and memorable dining experiences. We are looking for hospitality-driven individuals who thrive in a team environment. The Crack Shack has countless opportunities for internal development, as we are spreading our wings and expanding outside of our Southern California shack and beyond. A Day In The Shack They say birds of a feather flock together. Hence, this team shares a powerful obsession with quality food and delicious experiences. When your inspiration is as wide as the world and your chickens as free as the ranges they roam, a culinary treat beyond the ordinary is ready to hatch. You will provide guest satisfaction through recipe execution and preparing high-quality food for our Guests. • Follow the prep list created by chefs to plan duties, • Label and stock all ingredients on shelves so they can be organized and easily accessible, • Measure ingredients and seasonings to be used in cooking, • Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc., • Undertake basic cooking duties such as reducing sauces, parboiling food, etc., • Prepare simple dishes such as salads, entrees, etc., • Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out the trash, etc., • Prepare daily pastry and baked goods., • Ensure all food and other items are stored properly, • Comply with nutrition and sanitation guidelines, • Perform other kitchen duties as assigned Requirements • Be at least 18 years of age., • Previous kitchen is preferred. But we offer on-the-job training., • Willing to go the extra mile to satisfy every need of our guests., • Knowledgeable about the menu and the varying products we carry.

Job DescriptionDescription: NINE-TEN Restaurant now hiring a full-time PM Line Cook- $22- $25 per/hour DOE plus tips and we pay weekly! Schedule: Friday through Tuesday 2:30 - 11 PM Who We Are: NINE-TEN Restaurant is one of San Diego’s first ‘farm-to-table’ restaurants and one of the regions finest dining establishments. Holding the reins is Executive Chef, Jason Knibb, who boasts an abundance of industry honors including “San Diego’s Chef of the Year”, and a Rising Star Chef Winner (one of only two chefs in San Diego to be recognized for this coveted honor). Add to that on-site Pastry Chef, Jose Alonzo III, and a very long list of awards and accolades including Michelin “Plate Distinction” recognition. The Role: NINE-TEN Restaurant and Bar at the Grande Colonial is hiring a full-time PM Line Cook Ideal candidate will be a hardworking team player with a dedication to assisting the kitchen and dining staff provide the highest level of service to our guests. Prior line cook experience required. We are looking to hire a Line Cook with a good work ethic, a great attitude, and a commitment to hospitality. We want employees who genuinely care, get involved with their department, ask questions, and want to learn something new every day. If this is you, come join us and help us “Make History Every Day”! Full job description available here. Benefits of Working With Us: When you’re part of the Grande Colonial / NINE-TEN family, benefits of the job come in many forms, from the good people you work with, to the beautiful location, and interactions with guests. Here are just some of the benefits you receive by being part of our family. Availability Friday to Tuesday from 2:30 - 11:00 pm . Flexibility to shift days off to work Mondays and Tuesdays on occasion. Compensation: $22.00-$25.00 /hour plus tips. We pay weekly! How to Apply: If you want to be a part of the Grande Colonial / NINE-TEN team, click “apply” above or apply in person at: Grande Colonial / NINE-TEN Restaurant 910 Prospect Street La Jolla, CA 92037 The Grande Colonial and NINE-TEN require successful completion of a pre-employment criminal background check upon offer of employment. This organization participates in E-Verify. Requirements:

Job DescriptionBenefits: • 401(k), • Employee discounts, • Paid time off JOB DESCRIPTION POSITION TITLE: Cook III DEPARTMENT: Kitchen/Culinary REPORTS TO: Executive Chef / Sous Chef FLSA STATUS: Non-Exempt EDUCATION, EXPERIENCE, TRAINING OF SKILLS REQUIRED: Must have 2 yr basic experience in all cooking techniques. Basic equipment knowledge and maintenance. Organizational skills to maximize efficiency. Basic understanding of sanitation and safety knowledge. Basic leadership and training abilities. Knife handling skills. Ability to produce quality on a consistent basis. Clean and organized work habits. LICENSE OR CERTIFICATE REQUIRED: ServSafe/ or San Diego Food Handlers Card ESSENTIAL FUNCTIONS/TASKS: 1. Prepare appetizers, soups, salads, entrees, desserts and other food items., 2. Maintain 100% quality food production at all times., 3. Meeting timing of food items as required by guest/supervisor., 4. Proper communication with supervisors and co-workers., 5. Maintaining, organizing and rotating inventory., 6. Timely and complete set up of culinary equipment., 7. Maintain clean and safe working area including refrigeration., 8. Adhere to all safety and sanitation regulations., 9. Maintain and project a positive attitude., 10. Must be able to work fry, pantry and pastry stations on hot line, setting up and executing through services hours. ADDITIONAL TASKS: 1. Help out other stations and production in busy periods., 2. Help dish out event/banquets when necessary., 3. Able to comply with other tasks assigned by management. PHYSICAL REQUIREMENTS: 1. Ability to lift and/or carry 50lbs occasionally throughout shift., 2. Ability to push cart up to 500lbs, 3. Ability to pull cart up to 100lbs MOTION REQUIREMENTS: Percentage of time during normal workday the associate is required to: Stand 45% Bend 6% Squat 6% Push 5% Sit 1 % Walk 15% Lift 10% Pull 2% Carry 10% MENTAL REQUIREMENTS: Remembering, reading, writing, speaking, communicating, uses judgment and visual inspection. SENSORY REQUIREMENTS: Speech, vision, smell, touch, hear. ENVIRONMENTAL FACTORS/HAZARDS: Worker may be exposed to heat, cold, noise, weather, air quality, cleaning chemicals and agents. EQUIPMENT/PROTECTIVE CLOTHING USED: Knives, blenders, stoves, ovens, misers, buffalo choppers. Chefs uniform, rubber gloves provided and non-skid black shoes.  Job functions are subject to possible modifications to reasonably accommodate individuals with disabilities.  Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the associate will possess the abilities or aptitudes to perform each task proficiently.  Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves or other associates.  This job description in no way states or implies that these are the only tasks to be performed by the associate occupying this position. Associates will be required to follow any other job-related tasks requested by their supervisor.

Assist in the preparation and production of a diverse range of pastries, desserts, and baked goods, following recipes and guidelines established by the Head Pastry Chef.

Job Description Who We Are From the culinary vision of chef Jon Sloan comes everybody's favorite animal that crossed the road, reimagined -- Southern California fried chicken and egg. So-Cal-inspired cuisine, spacious ambiance, lawn games, and craft drinks for any occasion. Our Crack Shack family says birds of a feather flock together. Hence, we share an obsession for quality food and memorable dining experiences. We are looking for hospitality-driven individuals who thrive in a team environment. The Crack Shack has countless opportunities for internal development, as we are spreading our wings and expanding outside of our Southern California shack and beyond. A Day In The Shack They say birds of a feather flock together. Hence, this team shares a powerful obsession with quality food and delicious experiences. When your inspiration is as wide as the world and your chickens as free as the ranges they roam, a culinary treat beyond the ordinary is ready to hatch. You will provide guest satisfaction through recipe execution and preparing high-quality food for our Guests. • Follow the prep list created by chefs to plan duties, • Label and stock all ingredients on shelves so they can be organized and easily accessible, • Measure ingredients and seasonings to be used in cooking, • Prepare cooking ingredients by washing and chopping vegetables, cutting meat, etc., • Undertake basic cooking duties such as reducing sauces, parboiling food, etc., • Prepare simple dishes such as salads, entrees, etc., • Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out the trash, etc., • Prepare daily pastry and baked goods., • Ensure all food and other items are stored properly, • Comply with nutrition and sanitation guidelines, • Perform other kitchen duties as assigned Requirements • Be at least 18 years of age., • Previous kitchen is preferred. But we offer on-the-job training., • Willing to go the extra mile to satisfy every need of our guests., • Knowledgeable about the menu and the varying products we carry.

Supervises the preparation and production of all baked goods.Prepares specialty baked goods for in-house and catered events.Analyzes food costs and determines most cost-effective recipes while maintaining quality.Maintains food production records, reports, and department files as required.Directs an

Parfait Paris, located in San Diego, is looking for an experienced Executive Pastry Chef to lead the pastry program.

SUMMARY The Pastry Chef (“Chef Repostero/a”) manages production of all pastry and dessert items for the hotel, resulting in training staff, purchasing, sanitation, safety, and maintaining quality standards across all dining venues. This role is for a Pastry Chef at The Lodge at Torrey Pines, a A

Parfait Paris is seeking an experienced Executive Pastry Chef to oversee production, innovation, quality, and team development across our growing organization. Performance-based bonus opportunities Health, dental, and vision insurance Paid vacation and sick time Employee discounts Professional devel

A prestigious resort in San Diego is seeking a skilled Pastry Chef to manage the creation of desserts and pastries.

Le Parfait Paris in San Diego seeks an experienced Executive Pastry Chef to lead its pastry program, overseeing production and innovation across multiple locations.

The San Diego KOA is an award-winning outdoor campground resort looking for enthusiastic people to join our food and beverage team.Sunny southern California allows us to be open 365 days a year offering camping in RVs, Cabins, Deluxe Cabins & tents.Our goal is to create a great camping experienc

Seasons 52 - 4505 La Jolla Village Drive - Responsibilities: Prepare high quality food items to order for guests; Follow recipe and presentation guidelines; Coordinate food orders to ensure timely delivery to each table; Ensure proper food safety and sanitation standards; Meet guest requests while m

CoralTree Hospitality - - Responsibilities: Prepare, cook and plate menu items (appetizers, entrées, sides) in accordance with ARLO’s recipes, presentation standards, and quality; Follow daily prep lists, station assignments, and mise en place to ensure smooth service periods; Work stations inde

Pay Rates Starting between: $20.Are you passionate about team building, customer service, and meeting new people? Pilot Company offers a dynamic environment where no two days are the same.Team members have the opportunity to build an inclusive atmosphere with their co-workers and make a better day f

Compass Group - - Responsibilities: Prepares items on production sheets following established quantities and recipes; Serves customers at multiple stations and completes orders; Operates and cleans equipment per department procedures; Follows HACCP guidelines and health/sanitation regulations; Tast

LCS Senior Living - 18655 West Bernardo Drive - Responsibilities: Prepares soups, salads, starches, vegetables, purees and desserts per production sheets; Sets up and maintains all assigned food serving stations; Organizes workload to ensure food is ready as scheduled; Follows safe food handling pra

Texas Roadhouse - 1908 Sweetwater Road - Responsibilities: Assist in broiling/grilling high-volume menu items while maintaining steak temperatures; Season and sear meat to spec; Follow safety and sanitation guidelines at all times; Operate kitchen equipment and adhere to prep sheets; Demonstrate tea

True Food Kitchen - 4303 La Jolla Village Drive, Suite 2100 - Responsibilities: Prepare starters, entrées, pizzas, and more; Follow portions, recipes, and quality standards; Keep your station clean, stocked, and organized; Assist with prep, opening/closing, and smooth operations; Operate ovens, sto

Chilis - 10184 Scripps Highland Drive - Responsibilities: Properly learn and execute all of our recipe procedures; Maintain cleanliness throughout kitchen; Follow company safety and sanitation policies and procedures; Communicate ticket times to Team Members; Keep food orders flowing continuously fr

Golden Nugget - - Responsibilities: Prepare and cook upscale/fine-dining dishes; Maintain high standards of food quality and presentation; Work in a fast-paced environment; Collaborate with kitchen team and service staff; Provide guest-focused service.

BJ's Restaurant & Brewhouse - - Responsibilities: Craft delicious food that connect Guests to our signature brewhouse experience that exhilarates the taste buds and nourishes the soul.Prepare food items by following Gold Standard recipes, portion and presentation specifications.Restock, clean and m

Driftwood Hospitality - 8757 Rio San Diego Drive - Responsibilities: Maintain, set up, food production and quality control of all meat, fish, fowl and other food items prepared on the front line station; Prepares daily preparation lists for production; Reads and employs math skills to follow recipes

Pay Rates Starting between: $20.Are you passionate about team building, customer service, and meeting new people? Pilot Company offers a dynamic environment where no two days are the same.Team members have the opportunity to build an inclusive atmosphere with their co-workers and make a better day f

Earl Enterprise - 10749 Westview Parkway - Responsibilities: Consistently prepare high-quality food in a timely manner and follow all company recipes and specifications.Set up Line according to kitchen guidelines and par sheets.Maintain the cleanliness and sanitation of your work station and the Kit

Remington Hospitality - - Responsibilities: Prepare all menu items following recipes and yield guides; Direct, train, and monitor performance of Line Cooks; Maintain organization, cleanliness, and sanitation of work areas and equipment; Set up work station with required mis en place, tools, equipme

Compass Group - 5555 Del Mar Heights Road - Responsibilities: Prepare items according to production sheets and recipes; Operates and cleans equipment per department procedures; Stores, labels and dates all food items according to policy; Follows HACCP guidelines and health/sanitation regulations; Ta

The Melting Pot - 901 5th Ave, Gaslamp District - [Prep Cook / Kitchen Staff / FT & flexible PT schedules available] - As a Line Cook @ The Melting Pot, you'll: Follow all of the company's specifications and procedures to ensure Perfect Food; Follow and use all food safety procedures and logs; Follo

CoralTree Hospitality - - Responsibilities: Prepare ingredients for cooking, including washing, chopping, and measuring.Cook menu items according to recipes and specifications.Set up and stock stations with necessary supplies.Coordinate with other kitchen team members to ensure timely and efficient

Chilis - 4060 Clairemont Mesa Boulevard - Responsibilities: Properly learn and execute all of our recipe procedures; Maintain cleanliness throughout kitchen; Follow company safety and sanitation policies and procedures; Communicate ticket times to Team Members; Keep food orders flowing continuously

Texas Roadhouse - 1908 Sweetwater Road - Responsibilities: Prepare and cook made-from-scratch dishes on a busy line for guests; Maintain cleanliness and sanitation standards in the kitchen; Collaborate with team to ensure timely service; Learn Texas Roadhouse recipes and cooking techniques; Contribu

Ruth's Chris Steak House - 1355 North Harbor Drive - Responsibilities: Passionately prepare, portion, and/or cook food items to quality specifications; Ensure exceptional presentation by checking/dressing dishes before they are served; Measure ingredients and seasonings to ensure correct cooking and

Chilis - 8285 Fletcher Parkway - Responsibilities: Learn and execute all recipe procedures; Maintain cleanliness throughout kitchen; Follow safety and sanitation policies and procedures; Communicate ticket times to team members; Keep food orders flowing continuously from the kitchen.

True Food Kitchen - 4303 La Jolla Village Drive - Responsibilities: Prepare starters, entrées, pizzas, and more; Follow portions, recipes, and quality standards; Keep your station clean, stocked, and organized; Assist with prep, opening/closing, and smooth operations; Operate ovens, stoves, grills

Belmont Senior Living - 3880 Nobel Drive - Responsibilities: Prepare meals from scratch according to assigned recipe specifications and quality standards; Follow recipes, manage portion control and ensure attractive plate presentation; Properly manage cook times while preparing and efficiently manag