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Job Description Position Title: Independent Restaurant Culinary Director Pay Grade: 16 Salary: $130,000 - $140,000 Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job SummaryWe are seeking an inspiring, creative, and operationally savvy Culinary Director to lead culinary vision and execution for a distinctive independent restaurant division. This is a rare opportunity to oversee a diverse and evolving portfolio of chef-driven concepts, including a vibrant market hall, multiple cafés, bars and lounges, an upscale California-French casual dining restaurant, an Italian concept, a seafood concept, coffee shops, a food truck, and expansive conference and meeting spaces. Our culinary program is rooted in quality, creativity, hospitality, and responsibility. We are deeply committed to sustainability, local farm-to-fork sourcing, seasonality, responsible purchasing, and building meaningful relationships with farmers, fisheries, artisans, and regional producers. We are looking for a leader who can bring these values to life across every plate, every menu, and every guest experience. The ideal candidate is a high-caliber culinary leader with experience in upscale, high-volume, and multi-unit operations. This person will bring a refined culinary point of view, strong business acumen, and the ability to lead, mentor, train, and inspire chefs across multiple concepts. They should be equally passionate about developing people, elevating food quality, driving operational excellence, and creating memorable dining experiences that feel fresh, thoughtful, and connected to place. As Culinary Director, you will lead culinary operations across a dynamic portfolio of restaurants, cafés, lounges, catering, retail, and event spaces. You will guide menu development, culinary standards, purchasing, inventory, food cost controls, sustainability initiatives, team leadership, and chef development. This role requires a hands-on leader who can balance creativity with consistency, innovation with execution, and elevated culinary standards with strong financial discipline. You will set the tone for culinary excellence while fostering a culture of collaboration, accountability, craftsmanship, and continuous learning.Key Responsibilities • Lead culinary strategy and execution across multiple restaurant, retail, catering, café, lounge, and event venues., • Develop and maintain elevated culinary standards across all concepts, including California-French, Italian, seafood, market hall, cafés, and catering operations., • Create seasonal, on-trend, and concept-specific menus that highlight quality ingredients, local sourcing, sustainability, and strong culinary technique., • Champion farm-to-fork sourcing, responsible purchasing, sustainable seafood, waste reduction, wellness, and Corporate Social Responsibility initiatives., • Build strong partnerships with local farms, fisheries, artisans, vendors, and regional producers., • Train, mentor, and develop chefs and culinary teams to strengthen technical skills, leadership capability, creativity, and operational discipline., • Provide inspirational leadership that promotes collaboration, professionalism, accountability, and pride in craft., • Oversee food production, presentation, sanitation, safety, and consistency across all locations., • Manage purchasing, inventory, food cost controls, labor collaboration, and waste reduction initiatives., • Analyze operational performance, identify trends, and lead improvements to enhance quality, efficiency, guest satisfaction, and profitability., • Partner with operations, service, catering, and senior leadership teams to deliver exceptional guest and client experiences., • Ensure teams understand daily menu offerings and can communicate ingredients, sourcing, preparation, and allergens accurately., • Maintain compliance with all food safety, sanitation, and workplace safety standards.Qualifications, • Culinary degree preferred., • Bachelor’s degree in Food Service Management, Hospitality, Culinary Arts, or a related field preferred., • Minimum of three to five years of progressive culinary or kitchen management experience; multi-unit experience strongly preferred., • Experience in upscale restaurants, chef-driven concepts, hotels, independent restaurant groups, or high-end hospitality environments preferred., • Experience with Italian, seafood, California, French, seasonal, farm-to-table, or sustainability-driven culinary programs a plus., • Proven ability to lead, mentor, train, and develop chefs and culinary teams., • Experience planning and executing catering, private dining, and special events from a culinary perspective., • Strong knowledge of food trends, local sourcing, seasonality, wellness, production, sanitation, food cost controls, and presentation., • Excellent leadership, communication, organization, and problem-solving skills., • Ability to communicate effectively with senior leadership, clients, guests, managers, associates, and culinary teams., • Proficiency with Microsoft Office, email, internet-based systems, and basic culinary/operational technology., • ServSafe® Certification required or ability to obtain. Ideal Candidate Profile The successful candidate is a polished, forward-thinking culinary leader with the ability to elevate a diverse restaurant portfolio while developing the next generation of culinary talent. They bring creativity, confidence, humility, and discipline to the kitchen. They understand that great food starts with great ingredients, thoughtful sourcing, strong technique, and a team culture built on trust, training, and shared standards.This is an ideal opportunity for a culinary leader who wants to shape a growing, multi-concept restaurant division and make a meaningful impact through food, people, hospitality, and sustainability. Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Applications are accepted on an ongoing basis, • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyBAMCO.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace.

Job Description Our busy, tight-knit kitchen is looking to add a Sous Chef to our talented team. We are a high end seafood restaurant serving meticulously sourced, sustainably caught and harvested seafood, as well as all the other many bounties from amazing Bay Area farms, foragers and artisans. Qualified applicants should possess at least 5 year fine dining kitchen experience, a true passion for kitchen life and a real desire to learn, grow and be part of a team. Strong leadership skills and excellent communication skills are a must! Working knowledge of Excel, and a basic understanding of recipe writing, menu creation, food costing, and scheduling are all a big plus. This is a salaried position with terms to be negotiated based on experience. We offer medical and dental benefits, 401K enrollment, paid time off, very competitive salary, quarterly bonus based on financial review, dining expense account and opportunity for career growth. Lots of educational opportunities (field trips, rooftop beehive, wine seminars and more). Please have a resume ready when you respond. Happy cooking Chef Requirements/Responsibilities Our sous chef team oversees the following responsibilities Heading and running services (lunch, dinner, private dining etc.) Oversight of different departments such as prep, dishwasher, Detailed prep work Ordering Prep lists Scheduling Collaboration with rest of chef team on menu and recipe creation. Execution of off sight events Upholding standards set forth by the chef and rest of leadership team. Special Instructions Please do not send any emails, resumes, or call. We are making it really easy to apply for this position. Simply submit a ZippyApp application package which may include the Common Employment Application, Resume, and a Cover Letter. In your Cover Letter, please write a short paragraph describing yourself and why you would make a great addition to our team. ZippyApp is the Common Employment Application for online and mobile that allows you to apply for jobs with one click, and is being accepted at a growing number of businesses each day.

Job DescriptionCompany Description Since 1907, Fairmont has served as the San Francisco residence for U.S. presidents, world leaders and entertainment stars. The landmark hotel offers 606 well-appointed guest rooms and suites, three distinctive restaurants, a health club and easy access to the city’s most popular attractions. Fairmont San Francisco is located atop Nob Hill at 950 Mason Street. Fairmont is proud to be an Equal Opportunity Employer. Feel free to visit our website at http://www.fairmont.com/ to find out more about our company. EOE/M/F/D/V Job Description Every memorable dining experience at Fairmont Hotels and Resorts begins behind the scenes with our Culinary team’s commitment to safe, efficient operations and exceptional cuisine. As a Private Dining Station Cook, the care you devote to food and workspace preparation will result in the creation of truly spectacular fare local and seasonal fare. Summary of Responsibilities: Reporting to the Executive Chef, Executive Sous Chefs & Sous Chefs; responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues. Assist in the preparation and service of all food items for Garde Manger preparation area. Actively share ideas, opinions and suggestions in daily shift briefings Maintain proper rotation of product in all chillers to minimize waste/spoilage Ensure storeroom requisitions are accurate Ensure the cleanliness and maintenance of all work areas, utensils, and equipment Have full knowledge of all menu items, daily features and promotions Follow kitchen policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned Pay Rate: $35.94/hourly Qualifications Qualifications: Previous experience in the culinary field with advanced knife and preparation skills. Strong interpersonal and problem solving abilities. 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. Physical Aspects of Position (include but are not limited to): Constant standing and walking throughout shift Frequent lifting and carrying up to 30 lbs Occasional kneeling, pushing, pulling. Occasional ascending or descending ladders, stairs and ramps Additional Information Feel free to visit our website at http://www.fairmont.com/ to find out more about our company. Fairmont is proud to be an Equal Opportunity Employer.EOE/M/F/D/V All your information will be kept confidential according to EEO guidelines.

Job Description Pastry Chef Location: San Francisco, CA Compensation: $85,000 Base Salary + Performance-Based Bonus Position Overview We are seeking a talented and passionate Pastry Chef to lead our pastry program at an acclaimed fine dining restaurant in San Francisco. This is an opportunity for a creative culinary professional who is passionate about seasonal ingredients, refined techniques, and producing exceptional desserts, breads, and baked goods that complement an elevated dining experience. The Pastry Chef will oversee all aspects of the pastry department, including menu development, production, ordering, inventory management, staffing, training, and quality control. The ideal candidate is an organized, hands-on leader who thrives in a collaborative, high-performance kitchen and is committed to excellence, consistency, and continuous innovation. Key Responsibilities Culinary Leadership • Lead all pastry and bakery operations while maintaining the highest standards of quality, consistency, and presentation., • Develop seasonal dessert menus, breads, petits fours, ice creams, pastries, and specialty baked goods., • Collaborate with the Executive Chef and culinary leadership team on menu planning and tasting menus., • Ensure all pastry offerings reflect the restaurant's culinary vision and seasonal availability. Operations Management • Manage daily production schedules and oversee all pastry preparation and service., • Maintain consistency in recipes, plating, and execution., • Monitor inventory levels and oversee purchasing while minimizing waste., • Develop systems that improve efficiency and maximize productivity., • Maintain food safety, sanitation, and health department compliance. Financial Management • Manage pastry food costs and purchasing budgets., • Analyze product mix, pricing, and labor efficiencies to support profitability., • Control inventory, ordering, and waste while maintaining premium product quality. Team Leadership • Recruit, hire, train, mentor, and develop pastry cooks and bakers., • Foster a positive, collaborative kitchen culture focused on accountability and professional growth., • Create schedules that support operational needs while managing labor costs., • Conduct regular coaching and performance evaluations. Quality & Guest Experience • Ensure every dessert reflects exceptional craftsmanship and attention to detail., • Maintain consistency during both à la carte and tasting menu service., • Support private dining, special events, wine dinners, and seasonal programming., • Stay current with industry trends and continuously introduce creative ideas that enhance the guest experience. Qualifications Experience • Minimum 3–5 years of progressive pastry leadership experience in fine dining, luxury hospitality, or Michelin-recognized restaurants., • Previous experience as Pastry Chef, Executive Pastry Sous Chef, or Senior Pastry Sous Chef preferred., • Strong knowledge of plated desserts, artisan breads, viennoiserie, chocolates, ice creams, and contemporary pastry techniques. Skills • Exceptional attention to detail and craftsmanship., • Strong organizational and time management skills., • Experience with menu development and seasonal product sourcing., • Knowledge of inventory management, food costing, and purchasing., • Excellent leadership, communication, and mentoring abilities., • Ability to perform in a fast-paced, high-expectation kitchen environment., • ServSafe Certification or ability to obtain upon hire. Preferred Qualifications • Experience in Michelin-starred or James Beard-recognized restaurants., • Formal culinary or pastry education from an accredited institution., • Experience with tasting menus and refined plated dessert programs., • Strong understanding of modern pastry techniques and ingredient-driven cuisine. Compensation & Benefits Base Salary: $85,000 annually Bonus: Performance-based bonus program Benefits Include: • Comprehensive Medical, Dental & Vision Insurance, • Paid Time Off (PTO), • Performance-Based Bonus, • Dining Discounts, • Ongoing Professional Development Equal Opportunity Employer We are committed to creating an inclusive workplace and are proud to be an Equal Opportunity Employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, disability, veteran status, sexual orientation, gender identity, or any other protected characteristic under applicable law. #AA

Sens, Barcha and Bon Délire restaurants, Reporting directly to the Executive Chef, the Pastry Chef will lead all dessert, bread, and pastry production for 3 restaurants, private events, and banquet operations. The Pastry Chef will oversee the creation of all plated desserts, breads, and pastr

You need to have 3 years of solid fine dining Beard or Michelin experience as a CDC, Sous Chef, or a senior cook. Private Business Sous Chef/Senior Cook - Menlo Park. Menlo Park Monday to Friday hourly Sous Chef.

Job DescriptionDescription: Metropolitan Club | San Francisco, CA About the Metropolitan Club Founded with a commitment to tradition and refined social connection, the Metropolitan Club stands as a beacon of elegance in the heart of San Francisco. As a premier private club, we provide our members with an unparalleled sanctuary for professional networking and social engagement. Joining our leadership team means becoming a steward of this legacy, fostering a culture where every member and guest is greeted with the highest standard of hospitality. www.metropolitanclubsf.org Role Overview The Director of Catering & Event Management is a multi-faceted leadership position responsible for the end-to-end lifecycle of private and Club events. Reporting directly to the General Manager, this individual develops strategic event plans and proposals while overseeing the physical execution and service standards of all functions. The ideal candidate balances meticulous administrative planning with a high-visibility presence, ensuring that every event reflects the Club’s heritage of exceptional service. Key Responsibilities Strategic Planning & Member Relations Event Development: Arranges private social events for members by developing comprehensive proposals and suggesting tailored menus in collaboration with the Chef. Club Programming: Plans and administers general membership events in conjunction with the Food & Beverage Director, including managing the annual calendar and contributing to the Club newsletter. Committee Support: Provides administrative assistance to the Activities Committee, creating detailed event analysis and maintaining accurate reservation systems. Sales & Business Development Market Growth: Actively promotes new business by attending community functions and generating marketing materials such as digital brochures, pamphlets, and advertisements. Pipeline Management: Performs daily follow-up with prospective leads via telephone and written correspondence to secure banquet and special function bookings. Operational Excellence & Supervision Service Leadership: Directly supervises, schedules, and trains the wait staff and banquet teams to ensure professional service delivery. Event Oversight: Oversees the physical setup of dining rooms and service stations; greets event hosts and remains present during functions to assist staff and guests as needed. Quality Control: Inspects all finished arrangements and monitors service areas during meal periods to ensure efficient operation and adherence to health and safety standards. Internal Governance Departmental Liaison: Communicates accurate and comprehensive information to operating departments to ensure seamless event execution. Management Participation: Participates in staff and management meetings to facilitate the broader goals and objectives of the Club. Requirements: Education & Experience: A college degree is preferred, combined with at least 4–8 years of progressive experience in catering management, special events planning, or banquet sales. Technical Proficiency: Must be proficient in Microsoft Office (Word, Excel, PowerPoint, Publisher). Specialized knowledge of Caterease or similar catering software is highly desirable. Culinary Knowledge: A working knowledge of classic and contemporary cuisines; specialized training in Culinary Arts or Food Service is a plus. Communication & Physicality: Must be fluent in English with the ability to speak effectively before groups of members or employees. The role requires the ability to stand for long periods, reach with hands and arms, and frequently lift or move up to 40 pounds. Competitive Compensation and Benefits: The Metropolitan Club offers an attractive and competitive compensation and benefits package including: Annual Compensation Range: $78,000 to $85,000 plus incentive bonuses based on private event sales and execution • 401(k), • Health, Dental, Vision, and Life Insurance, • Short- and long-term disability, • Generous PTO plan, • Yearly bonus plan, • Professional association dues and education reimbursement The Metropolitan Club is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, national origin, disability, veteran status, and other legally protected characteristics. To apply for this exciting opportunity, please send a cover letter relative to this particular position and your resume to Tom Schunn, General Manager gm@metropolitanclubsf.org

Job Description San Francisco, CA · On-site · Full-time Compensation: $200,000–$300,000 + 0.1%–0.2% equity About the Company An AI infrastructure company building tools to monitor and evaluate how AI agents behave in production — surfacing failures like hallucinations, drift, and bad decisions in real time, and turning real usage data into scoring and feedback loops that continuously improve agent reliability and performance at scale. Hundreds of teams building autonomous agents rely on the platform to understand how their systems behave after deployment. Backed by $30M+ raised across two rounds in the past five months. Team of under 20, shipping at high velocity. Industry: AI infrastructure / observability / agent tooling The Role A Forward-Deployed AI Engineer who embeds the platform directly into customers' production systems — integrating monitoring and evaluation into real agent workflows, diagnosing failures in live environments, and driving deployments to reliable production use. This is deep technical execution paired with customer ownership: the scope, judgment, and autonomy mirror what it takes to found or lead a technical company. Heavily customer-facing, with communication as critical as engineering depth. What you'll be doing • Deploy and embed the platform and AI components directly into customer codebases and production AI systems, • Work inside customer systems to integrate monitoring, evaluation, and agent-facing components into real workflows, • Guide customers through technical decisions around agent monitoring, evaluation strategy, and integration into existing production systems, • Own multiple customer engagements end-to-end, ensuring successful integration and sustained adoption, • Translate customer feedback into roadmap input Tech stack: Full-stack with backend/infra weight; production AI / LLM-based systems Requirements • 3-7 years of software engineering experience, with strong product-engineering ability that ships features end to end inside customer codebases, • Some form of applied AI experience (AI-adjacent exposure welcome; a strong engineer is preferred over a pure solutions hire), • Strong customer-facing communication skills: explains complex technical concepts clearly, builds trust with technical and non-technical stakeholders, • Comfort deploying AI or LLM-based systems into real production environments, • Ability to translate ambiguous customer goals into concrete technical solutions, • The Forward-Deployed Engineer role is their genuine first choice, not a fallback for another role, • Based in SF or willing to relocate; 5 days in person, • Wants to be a technical founder in the futureGreen Flags, • Strong software engineering background from a solid product company (e.g. Roblox, Snapchat, Tesla; Databricks-tier a bonus), • Experience deploying AI or LLM-based systems to production, • Background from infrastructure/observability companies (e.g. Databricks, Datadog, Cognition), • 4-5+ years of engineering experience (stronger performance and comms); strong juniors still welcome case-by-case, • Genuinely set on the FDE role as their first choice, • Technical background (e.g. coding competitions, research experience) in addition to solutions experienceRed Flags, • FDE is a fallback, not their top choice ("if I can't get X, I'll do FDE"), • Big-tech candidates using FDE as a backup while angling for another role, • Pure FDE/solutions background without real software engineering depth (strong on paper but below the technical bar), • Failed founder who built the exact product but lacks the prestige/pedigree bar (adds noise and variance), • Low commitment signals: slow to book or drops off before the interview, • Over-indexed on agent experience at the expense of engineering qualityWhy Join, • A founder training ground: own customer engagements end to end with the scope and autonomy of founding a technical company, • Deep technical work paired with real customer ownership at a fast-moving, well-funded team, • Top-of-band comp, equity, full benefits, Equinox membership, private chef, and direct influence on the product roadmapDetails, • Location: San Francisco, CA, • Work policy: On-site, 5 days in person, • Compensation: $200,000–$300,000 + 0.1%–0.2% equity, • Visa sponsorship: H-1B, O-1, OPT; case-by-case for exceptional candidates, • Employment type: Full-time

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