Sous Chef
Executive Sous Chefs are responsible for overseeing all aspects of kitchen operations. They are responsible for menu planning, food preparation, staff management, and ensuring the highest standards of food quality and presentation. The Executive Sous Chef must be able to maintain complete control of the kitchen at all times, lead the kitchen in a respectful way and put out food that is inspired yet compliant to Acme standards.
PalomaServer
As a server, you are responsible for providing efficient and friendly service to customers in a quick-service or fast food restaurant. Their primary role is to take orders, process payments, and deliver food and beverages to customers in a timely manner.
Lucky PennySeasonal Server
Rosewood Hotels - - Responsibilities: Take guests' food and beverage orders and input into system; Serve food and non-alcoholic beverages to guests; Set up and maintain service areas and equipment; Assist in closing side duties and restock for next service; Provide friendly, courteous service and handle guest inquiries
Rosewood HotelsSeasonal Bartender
We believe that life is made of many journeys: inspiration, wonderment, curiosity, or the simple joy of discovering something new every day. If you share the same sentiment, then this opportunity is for you. Rosewood Miramar Beach, a Rosewood Hotel, is looking for a multi-talented Seasonal Bartender for Miramar Beach Bar. The Bartender is responsible for the overall guest dining experience within the restaurant outlet to include but not limited to making and serving alcoholic/non-alcoholic beverages and
Rosewood HotelsSandwich & Salad Maker
HIRING IMMEDIATELY for our NEW OPENING in Santa Barbara! PRODUCTION TEAM MEMBER – Prep Cook/Sandwich & Salad Maker/Kitchen Team Up to $20-$25/hr with tips Stop by our Hiring Center for On-The-Spot Interviews! When: Monday-Saturday from 9am-5pm Where: 110 S. Hope Avenue, Space H126, Santa Barbara, CA 93105 Please call 818-443-1894 with questions! Team Member Benefits: Health, Dental, Vision, Life Insurance* 401(K) Match, and other ancillary benefits* Flexible scheduling Paid sick
Mendocino FarmsRestaurant Floor Manager
As the manager of the restaurant you are responsible for all restaurant activities and the guest experience. The position of manager is truly about being a dynamic team leader and setting a positive tone for the entire restaurant to ensure that the operation is running efficiently, profitably and delivering the highest level of hospitality.
The LarkPrep Cook/Food Transport Specialist/Driver
The Transit Driver / Food Transport Specialist is responsible for the safe, timely, and compliant transport of all food products, equipment, and dishware between locations. This role also supports loading, organization, light prep handling, and dish return processes, ensuring all items are handled in accordance with food safety standards and company procedures.
Lucky PennyPastry Cook/ Baker
RESPONSIBILITIES Prepare and bake a variety of pastries, desserts, and breads according to established recipes and standards. Decorate and present pastries and desserts in an attractive and visually appealing manner. Monitor inventory of pastry ingredients and ensure their availability for daily production. Collaborate with the Head Pastry Chef and culinary team to develop and refine recipes. Maintain a clean and organized workstation, following food safety and sanitation guidelines. Adhere to
Acme HospitalityHost
HIRING IMMEDIATELY for our NEW OPENING in Santa Barbara HOSPITALITY TEAM MEMBER – Host/Busser/Cashier/Food Runner Up to $20-$25.00/hr with tips Stop by our Hiring Center for On-The-Spot Interviews! When: Monday-Saturday from 9am-5pm Where: 110 S. Hope Avenue, Space H126, Santa Barbara, CA 93105 Please call 818-443-1894 with questions! Team Member Perks and Benefits: Health, Dental, Vision, Life Insurance* 401(K) Match, and other ancillary benefits* Flexible scheduling Paid sick
Mendocino FarmsFood and Beverage Manager
Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage.
Marriot InternationalExecutive Sous Chef
Executive Sous Chefs are responsible for overseeing all aspects of kitchen operations. They are responsible for menu planning, food preparation, staff management, and ensuring the highest standards of food quality and presentation. The Executive Sous Chef must be able to maintain complete control of the kitchen at all times, lead the kitchen in a respectful way and put out food that is inspired yet compliant to Acme standards.
LoquitaDirector of Restaurants
Manages all restaurant operations and staff on a daily basis. Areas of responsibility include Restaurants/Bars and Room Service. As a department head, directs and works with the food and beverage/culinary management team and employees to successfully execute all restaurant operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
Marriott InternationalBaker
The ideal candidate will be friendly, devoted, curious, and have a strong passion for food with a particular interest in baking and pastry. We are looking for individuals who are confident they will become an integral member of a team that values hard work and brings detail and care to every part of their work day. Follow recipes, portion controls, pars, and presentation specifics as set by kitchen management Set up station according to established expectations Execute production from start to finish. This
The Inn at Mattei's Tavern