The Grossmont College Culinary Arts Program strives to prepare our students and graduates for the "real-world" culinary industry.
Browse our list of employment opportunities, and continually come back for updates.
Employers: If you are interested in us sharing an employment opportunity with our students and graduates, please email Grossmont.CulinaryArts@gcccd.edu the following information listed below in Microsoft Word or Adobe PDF format. We will keep the ads posted for about a month unless told otherwise.
1. Job Description
2. Minimum Qualifications
3. Work Shifts
4. Pay Rate
5. Point of Contact
Remember to follow us on Instagram @GrossmontCollegeCulinaryArts!
*Please note that Grossmont College does not make any official endorsements or implied warranties, nor is Grossmont College responsible for the accuracy of any job postings.
LINE COOK:
PARADISAEA is an authentic celebration of the good life in San Diego, fueled by a
passion for fine food,
craft cocktails, curated art, and warm hospitality. Housed in the historic Piano Building
in the heart of the
vibrant community of Bird Rock, Paradisaea is a destination restaurant and bar that
San Diegans frequent
for craveable and accessible fare executed at the highest level.
https://sandiego.eater.com/2022/4/6/23013233/paradisaea-restaurant-new-opening-bird-rock-san-diego-el
even-madison-park-nomad
Paradisaea Restaurant is currently seeking exceptional candidates to join our opening
team! We are
searching for friendly, energetic, highly motivated individuals who will thrive in
a fast-paced,
team-oriented restaurant environment.
OVERVIEW OF ROLE: To be apart of the Paradisaea team in all facets related to but
not limited to food.
To learn and to grow as a cook and continue the journey to becoming a chef. To be
a steward of our core
values and apply them to be the best person you can be… And you’ll also be cooking
delicious food in a
really fun environment!
REPORTS TO:
• Chef de Cuisine
• Sous Chefs
KITCHEN LEADERSHIP:
• Chef Mark Welker - Culinary Director: Previously of Eleven Madison Park, NoMad,
and Davies and
Brook
• Chef Gabriel Bonis - Chef de Cuisine: Previously of Nine Ten, Rancho Valencia, and
Cowboy Star
SIGN ON BONUS:
• $500 after the first 30 days
• $500 after the first 90 days
DUTIES AND RESPONSIBILITIES:
• Maintain a positive work environment and effectively handle issues as they arise
• Ensure company procedures and standards are met at all times
• Maintain professional relationships with the entire team
• Ensures product quality and consistency, both in receiving and in production
• Research and learn about current food trends to contribute to the conversation of
new menu items with
the leadership of the chef de cuisine and sous chefs
• Maintain the level of food product quality expected at Paradisaea
• Communicates effectively with chef de cuisine, sous chefs, and co-workers
• Prepares all menu items on your station, follows recipes precisely, and understands
mise-en-place
• Apply knife skills required for service
• Keeps Knives well sharpened
• Maintain menu knowledge and attention to detail with plate presentation
• Maintains cleanliness, sanitation, and organization of assigned work areas
• Safely uses all kitchen equipment. Maintain complete knowledge of correct maintenance
and use of
equipment
• Transport empty/dirty pots and pans to the pot wash station and organizes while
doing so
• Maintain proper storage procedures as specified by California Health Department
requirements
• Utilizes proper food handling techniques following health and safety standards
• Breakdown work-station and complete closing duties return all consolidated food
items to the proper
storage areas
• Desire to learn and grow
• Represent Bird Food Restaurant Group’s culture and embody the Company’s values and
goals
• Be a brand ambassador for Paradisaea and Dodo Bird Donuts
• Maintaining the HACCP log to ensure consistency with our Sous Vide program
• Support the company’s culture using guiding principles
• Other job-related duties as requested
COMPLIANCE:
• Has the State of California Department of Health Food Handlers Certificate
LANGUAGE:
• Required to speak, read, and write English
PHYSICAL REQUIREMENTS:
• Must be able to exert physical effort in lifting 50 pounds, endure various physical
movements
throughout the work areas, reach up and down, remain stationary at times throughout
work periods, and
satisfactorily communicate with guests and co-workers to their understanding
WORK SCHEDULE/HOURS:
• Must be able to work varied shifts including weekends and holidays
PAY RATE:
Compensation will be upwards of $24 per hour inclusive of tips. + $1,000 sign on bonus
POINT OF CONTACT:
info@paradisaea.com
gabriel@paradisaea.com
PREP COOK:
PARADISAEA is an authentic celebration of the good life in San Diego, fueled by a
passion for fine food,
craft cocktails, curated art, and warm hospitality. Housed in the historic Piano Building
in the heart of the
vibrant community of Bird Rock, Paradisaea is a destination restaurant and bar that
San Diegans frequent
for craveable and accessible fare executed at the highest level.
https://sandiego.eater.com/2022/4/6/23013233/paradisaea-restaurant-new-opening-bird-rock-san-diego-el
even-madison-park-nomad
OVERVIEW OF ROLE: To be apart of the Paradisaea team in all facets related to but
not limited to food.
To learn and to grow as a cook. To be a steward of our core values and apply them
to be the best person
you can be… And you’ll also be cooking delicious food in a really fun environment!
REPORTS TO:
• Chef de Cuisine
• Sous Chefs
KITCHEN LEADERSHIP:
• Chef Mark Welker - Culinary Director: Previously of Eleven Madison Park, NoMad,
and Davies and
Brook
• Chef Gabriel Bonis - Chef de Cuisine: Previously of Nine Ten, Rancho Valencia, and
Cowboy Star
SIGN ON BONUS:
• $500 after the first 30 days
• $500 after the first 90 days
DUTIES AND RESPONSIBILITIES:
• Maintain a positive work environment and effectively handle issues as they arise
• Ensure company procedures and standards are met at all times
• Maintain professional relationships with the entire team
• Ensures product quality and consistency, both in receiving and in production
• Maintain the level of food product quality expected at Paradisaea
• Communicates effectively with chef de cuisine, sous chefs, and co-workers
• Prepares all prep items on your list, follows recipes precisely, and understands
mise-en-place
• Apply knife skills required for prep
• Keeps Knives well sharpened
• Maintains cleanliness, sanitation, and organization of assigned work areas
• Safely uses all kitchen equipment. Maintain complete knowledge of correct maintenance
and use of
equipment
• Transport empty/dirty pots and pans to the pot wash station and organizes while
doing so
• Maintain proper storage procedures as specified by California Health Department
requirements
• Utilizes proper food handling techniques following health and safety standards
• Breakdown work-station and complete closing duties return all consolidated food
items to the proper
storage areas
• Represent Bird Food Restaurant Group’s culture and embody the Company’s values and
goals
• Maintaining the HACCP log to ensure consistency with our Sous Vide program
• Support the company’s culture using guiding principles
• Other job-related duties as requested
COMPLIANCE:
• Has the State of California Department of Health Food Handlers Certificate
LANGUAGE:
• Required to speak, read, and write English
PHYSICAL REQUIREMENTS:
• Must be able to exert physical effort in lifting 50 pounds, endure various physical
movements
throughout the work areas, reach up and down, remain stationary at times throughout
work periods, and
satisfactorily communicate with guests and co-workers to their understanding
WORK SCHEDULE/HOURS:
• Must be able to work varied shifts including weekends and holidays
PAY RATE:
Compensation will be upwards of $20 per hour inclusive of tips + $1,000 sign on bonus
POINT OF CONTACT:
info@paradisaea.com
gabriel@paradisaea.com
DISHWASHER:
PARADISAEA is an authentic celebration of the good life in San Diego, fueled by a
passion for fine food,
craft cocktails, curated art, and warm hospitality. Housed in the historic Piano Building
in the heart of the
vibrant community of Bird Rock, Paradisaea is a destination restaurant and bar that
San Diegans frequent
for craveable and accessible fare executed at the highest level.
https://sandiego.eater.com/2022/4/6/23013233/paradisaea-restaurant-new-opening-bird-rock-san-diego-el
even-madison-park-nomad
Paradisaea Restaurant is currently seeking exceptional candidates to join our opening
team! We are
searching for friendly, energetic, highly motivated individuals who will thrive in
a fast-paced,
team-oriented restaurant environment.
OVERVIEW OF ROLE: To be apart of the Paradisaea team in all facets related to but
not limited to
cleaning, sanitizing, and organization of the kitchen and back of house spaces.
REPORTS TO:
• Chef de Cuisine
• Sous Chefs
KITCHEN LEADERSHIP:
• Chef Mark Welker - Culinary Director: Previously of Eleven Madison Park, NoMad,
and Davies and Brook
• Chef Gabriel Bonis - Chef de Cuisine: Previously of Nine Ten, Rancho Valencia, and
Cowboy Star
SIGN ON BONUS:
• $500 after the first 30 days
• $500 after the first 90 days
DUTIES AND RESPONSIBILITIES:
• Maintain a positive work environment and effectively handle issues as they arise
• Ensure company procedures and standards are met at all times
• Maintain professional relationships with the entire team
• Maintain the level of food product quality expected at Paradisaea
• Communicates effectively with chef de cuisine, sous chefs, and co-workers
• Maintains cleanliness, sanitation, and organization of assigned work areas (kitchen,
bathrooms, floors,
and all back of house space)
• Safely uses all kitchen equipment. Maintain complete knowledge of correct maintenance
and use of
equipment
• Transport empty/dirty pots and pans to the pot wash station and organize while doing
so
• Sort dishes in the dish pit into different categories, spray down each tray of dishes
and either scrub them
by hand or place them into an the dishwasher
• Maintain proper storage procedures as specified by California Health Department
requirements
• Utilizes proper food handling techniques following health and safety standards
• Breakdown work-station and complete closing duties return all consolidated food
items to the proper
storage areas
• Other job-related duties as requested
LANGUAGE:
• Required to speak, read, and write minimal English
PHYSICAL REQUIREMENTS:
• Must be able to exert physical effort in lifting 50 pounds, endure various physical
movements
throughout the work areas, reach up and down, remain stationary at times throughout
work periods, and
satisfactorily communicate with co-workers to their understanding
• Ability to work in hot and damp environments
WORK SCHEDULE/HOURS:
• Must be able to work varied shifts including weekends and holidays
PAY RATE:
Compensation will be upwards of $20 per hour inclusive of tips + $1,000 sign on bonus
POINT OF CONTACT:
info@paradisaea.com
gabriel@paradisaea.com
1) Cook at The Lodge at Torrey Pines - Line Cook at The Lodge at Torrey Pines
2) Pastry Cook at The Lodge at Torrey Pines - Pastry Cook at The Lodge at Torrey Pines
3) Cook at Bahia Resort Hotel - Cook at Bahia Resort Hotel
4) Cook at Catamaran Resort Hotel and Spa - Cook at Catamaran Resort Hotel and Spa
Point of Contact:
Jesus Paredes
jparedes@evanshotels.com
phone number: 619.971.4399
Cook I
UF4013
Job Overview: The Cook I will accurately and efficiently prepare, portion, cook, and
present a variety of hot and/or cold food items for various meal periods: to include
Breakfast, Lunch, Dinner, and Special/Catered Events. The general responsibilities
of the position include those listed below, but Sodexo may identify other responsibilities
of the position. These responsibilities may differ among accounts, depending on business
necessities and client requirements.
General Responsibilities:
•Prepares and cooks to order foods that may require short preparation time.
•May prepare food and serve customers at an a la carte and may operate a grill station.
•Prepares food in accordance with current applicable federal, state and corporate
standards, guidelines and regulations to ensure high-quality food service is provided.
•Reads food order or receives verbal instructions on food required by patron, and
prepares and cooks food according to instructions.
•Provides the highest quality of service to customers at all times.
•Follows basic recipes and/or product directions for preparing, seasoning, cooking,
tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs
for consumption in eating establishments.
•Prepares foods under direct supervision or instruction by operating a variety of
kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding
fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary
use.
•Tastes products, reads menus, estimates food requirements, checks production, and
keeps records in order to accurately plan production requirements and requisition
supplies and equipment.
•May clean and sanitize work stations and equipment and must follow all Sodexo, client
and regulatory rules and procedures.
•Attends all allergy and foodborne illness in-service training.
•Complies with all Sodexo HACCP policies and procedures.
•Reports all accidents and injuries in a timely manner.
•Complies with all company safety and risk management policies and procedures.
•Participates in regular safety meetings, safety training and hazard assessments.
•Attends training programs (classroom and virtual) as designated.
•May receive inventory, move and lift foodstuffs and supplies and prepare meals for
customers requiring special diets. Job Description - Attached
May produce some batch goods using basic cooking techniques.
•May perform other duties and responsibilities as assigned.
Job Qualifications:
Experience/Knowledge:
•High School diploma, GED or equivalent experience preferred.
•0 to 2 years of related work experience.
•Knowledge of basic operation of equipment and cash-handling procedures preferred.
Skills/Aptitude:
•Presents self in a highly professional manner to others and understands that honesty
and ethics are essential.
•Ability to maintain a positive attitude.
•Ability to communicate with co-workers and other departments with professionalism
and respect.
•Maintains a professional relationship with all coworkers, vendor representatives,
supervisors, managers, customers, and client representatives.
•Ability to use a computer.
•Good working knowledge of food preparation.
•Requires familiarity of kitchen equipment.
•Must be able to read and follow a recipe unsupervised
License/Qualifications
Certifications: None.
General Qualifications:
•Willingness to be open to learning and growing.
•Maturity of judgment and behavior.
•Maintains high standards for work areas and appearance.
•Maintains a positive attitude.
•Ability to work a flexible schedule helpful.
•Must comply with any dress code requirements.
•Must be able to work nights, weekends and some holidays.
•Attends work and shows up for scheduled shift on time with satisfactory regularity.
Physical Requirements:
• Close vision, distance vision, peripheral vision, depth perception and the ability
to adjust focus, with or without corrective lenses.
• Significant walking or other means of mobility.
• Ability to work in a standing position for long periods of time (up to 8 hours).
• Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds
and occasionally lift/move 40 pounds.
Working Conditions (may add additional conditions specific to defined work location):
• Generally in an indoor setting; however, may supervise outside activities and events.
• Varying schedule to include evenings, holidays, weekends and extended hours as business
dictates.
• While performing the duties of this job, the employee is primarily in a controlled,
temperate environment; however, may be exposed to heat/cold during support of outside
activities.
• The noise level in the work environment is usually moderate to loud.
2. Minimum Qualifications: Comfortable using a knife, some food safety knowledge (students we know you are learning).
Must work well on a team, and have positive attitude, be dependable and report to all shifts
3. Work Shifts: Varied – Flexible to school schedule (no late nights). One weekend shift is required according to the business needs
4. Pay Rate: $16 - $17.00 Per hour
5. Point of Contact: Debbie Graves – 952-495-3719 Text Please – Deborah.graves@sodexo.com
Here is the link to the position:
https://external-careers-frontlinesodexo.icims.com/jobs/833237/cook-i/job?mode=view&mobile=false&width=705&height=500&bga=true&needsRedirect=false&jan1offset=-360&jun1offset=-300
POSITION: PREP COOK
Location 1: SAN DIEGO
Hours: 5am - 1:30pm (FULL TIME)
6am - 2:30pm (FULL TIME)
9:30am - 6pm (FULL TIME)
7 or 8am (4 hours / PART TIME)
Pay: $15
WE OFFER OUR FOOD WORKERS:
• Weekly paychecks & competitive wages
• Opportunity to obtain long-term employment based on your performance
RESPONSIBILITIES OF FOOD PREP WORKERS:
• Ensure food is kept in accordance with safety standards (e.g. proper temperature) • Peel, slice, and cut foods as needed
• Get food ready for packaging and distribution by hand
• Join the assembly line to package and inspect food products
• Check products for defects, and make sure they are labeled correctly
MUST be able to:
Pass a criminal background check
Pass a drug screen
APPLY AT: www.allteamstaffing.com or call at (619) 550-4001
POSITION: LINE COOK
Location 1: CORONADO
Hours: 1pm - 9pm (@ CORONADO) / 32+ hours
Pay: $16
Location 1: CARLSBAD
Hours: 9am - 5pm (hours may vary slightly) / 40 hours
Pay: $16
WE OFFER OUR FOOD WORKERS:
• Weekly paychecks & competitive wages
• Opportunity to obtain long-term employment based on your performance
RESPONSABILITIES:
• Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products
• Final plate preparation, including garnishing and preparing appropriate garnishes for all items
• Memorize, record, and comprehend menu items, abbreviations, plate appearance, and portions
• Operate standard kitchen equipment safely and efficiently, adhering to sanitation rules
• Regulate temperature of broilers, grills and roasters
• Wash, cut and peel meats and vegetables prior to preparing them for cooking
• Label food items appropriately and arrange them in an aesthetic manner
• Clean and sanitize grilling and broiling equipment after use, and ensure equipment maintenance
• Ensure refrigeration, and make sure that food items are appropriately thawed before using
• Manage food inventory, discarding any expired foods—handling, storing, and rotating properly
• Know and comply with preset recipes, standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures
• Stock and maintain levels of food products at line stations to assure a smooth service period
• Use and maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, and refrigeration equipment
• Prepare items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
MUST be able to:
Pass a criminal background check
Pass a drug screen
APPLY AT: www.allteamstaffing.com or call at (619) 550-4001
Responsibilities:
To produce all hot and cold food items for service in the restaurant and catering functions, ensuring that all are prepared according to Fairmont Grand Del Mar standards and specifications.
· Prepare food of consistent quality following Fairmont Grand Del Mar standards.
· Date all food containers and rotate per Standard Operating Procedures (SOP).
· Practice safety standards at all times.
· Cook orders as requested, including special requests.
· Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
· Practice sanitation standards at all times. Make sure that all perishables are being kept at the proper temperatures.
· Properly portion all items on assigned station.
· Control food waste, loss and usage per SOP. Assist in setting up plans and actions to correct any food cost problems.
· Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked.
· Assist in prep work of vegetables and condiments as required for the next shift.
· Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
· Each associate is expected to carry out, within their capabilities, all reasonable requests by management.
Qualifications:
· Ability to verbally communicate effectively with guests and co-workers.
· Pushing, pulling, bending, stooping, upward reaching
· Ability to read BEO
· Cooks on carving station, pasta, omelet and stir fry stations
· Ability to work all banquet functions
· Ability to cut, trim and bone meat prior to cooking
· Ability to wash, peel, cut and shred fruits and vegetable to prepare them
for use
· Ability to have a positive relationship with other departments
· Ability to bake, broil, sauté and steam meats, fish, vegetables and other
foods
· Ability to measure and mix ingredients according to recipes
· Must be able to speak and understand basic English
Physical Demands
· Exposure to extreme temperatures
· Prolonged periods of standing and/or walking
· Cook II - $21.63
· Best point of contact would be myself, Marissa Cuevas. I am accessible by email Marissa.Cuevas@fairmont.com or 858-314-2086
· We are currently looking for all shifts
Responsibilities:
To produce all hot and cold food items for service in the restaurant and catering functions, ensuring that all are prepared according to Fairmont Grand Del Mar standards and specifications.
· Prepare food of consistent quality following Fairmont Grand Del Mar standards.
· Date all food containers and rotate per Standard Operating Procedures (SOP).
· Practice safety standards at all times.
· Cook orders as requested, including special requests.
· Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
· Practice sanitation standards at all times. Make sure that all perishables are being kept at the proper temperatures.
· Properly portion all items on assigned station.
· Control food waste, loss and usage per SOP. Assist in setting up plans and actions to correct any food cost problems.
· Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked.
· Assist in prep work of vegetables and condiments as required for the next shift.
· Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
· Each associate is expected to carry out, within their capabilities, all reasonable requests by management.
Qualifications:
· Ability to verbally communicate effectively with guests and co-workers.
· Pushing, pulling, bending, stooping, upward reaching
· Ability to read BEO
· Cooks on carving station, pasta, omelet and stir fry stations
· Ability to work all banquet functions
· Ability to cut, trim and bone meat prior to cooking
· Ability to wash, peel, cut and shred fruits and vegetable to prepare them
for use
· Ability to have a positive relationship with other departments
· Ability to bake, broil, sauté and steam meats, fish, vegetables and other
foods
· Ability to measure and mix ingredients according to recipes
· Must be able to speak and understand basic English
Physical Demands:
· Exposure to extreme temperatures
· Prolonged periods of standing and/or walking
· Cook I - $22.66
· Best point of contact would be myself, Marissa Cuevas. I am accessible by email Marissa.Cuevas@fairmont.com or 858-314-2086
Common Theory and Realm of the 52 Remedies are looking for dedicated cooks who are willing to grow and evolve with us.
We are looking for someone full time which would be 40 hours a week and part time.
Some Basic Requirements include:
1 year experience in a professional kitchen
Have basic understanding of knife skills/ cooking techniques
Able to take direction from chef/ sous chef
Able to work nights/weekends/holidays
Must always come with a positive attitude and willing to learn
Must be able to manage their own station. Set up and break down their mise en place daily with little to no guidance
Pay depends on experience, but somewhere in the range of $17-$18 and that also included tips which would add on average another $1.50-$2 hourly onto their paycheck.
Contact info:
Chef Jon Hawkins
Cell: (858) 243-9246
Email: jhawkins923@gmail.com
Website: https://www.52remedies.com/
James Coffee Company
"Independently owned and operated from San Diego and Escondido, California, James
Coffee Co. specializes in producing handcrafted artisan roasted coffee. We offer a
revolving assortment of distinctive single-origin beans as well as exclusive James
Coffee crafted blends. Using modest production methods we are able to approach each
individual roast as an opportunity to elevate and preserve our quality and taste.
From the diligent hand that picks the coffee cherry to the thorough process of roasting,
James Coffee strives to instill in you confidence that the conclusion of your coffee's
journey will be a fantastic cup."
The link to the job openings is here:
https://jobs.gusto.com/boards/james-coffee-company-bc3cf751-5665-4231-9c1a-1d206f6af481
Olive Baking Company is a family operated bakery in the heart of Mission Beach. Since 2015 we have provided Mission Beach with fresh baked bread and pastries. We are also wholesale bread providers for local restaurants such as Firehouse in Pacific Beach, Kettner Exchange in Little Italy, and many other local businesses. We are looking for passionate individuals who love working with an intimately small team to accomplish big goals.
Job Duties Include:
What We're Looking For:
Pay starts at $15.25 plus tips ($3-6 per hour extra) and free employee meal.
Please contact Sarah Mattinson by emailing olivebakingco@gmail.com with you resume or call (858) 291-8222
At Stehly Farms Market in Kensington we have a full service farm-to-table kitchen inside our natural and organic grocery store. We prepare all of our own proteins for deli service, bakery, juice bar and full-service of breakfast, lunch and dinner to eat on site or to-go. We are need of various kitchen staff members. One job description does not suffice, as we believe in cross-over training of all staff, in all areas of the kitchen. Listed below are stations that are needed, but the job is not limited to that station as stated. Our kitchen currently closes at 5pm. We open at 7am. We have various shift start times through the day. As we move into summer we would like to extend the kitchen hours, but cannot do so without additional help.
Job Description:
We are a scratch made kitchen, and looking for a prepared foods prep cook/cook. The job requires you to assist in the preparation of all proteins, vegetables, sauces for the line. Assist in curing, brining, smoking proteins for food service. Cook food to order, make sandwiches, salads, and assist customers in our open kitchen. However, the job is not limited to this description. We believe in cross-training everyone on every station to promote team work and flexibility within our kitchen. This could mean you would make juices, smoothies, bakery items, deli salads for some portion of your shift. Maintaining cleanliness of your work area is a must.
Minimum Qualifications:
Basic knowledge of a kitchen, knife skills a must. We will teach you everything else you will need to know.. You must be able to work clean. We are an open kitchen, and our customers must have confidence in our food and sanitation.
Work Shifts:
Part-time or Full-time
Days/Times are flexible. However, must be able to work Thursday and Friday, start and end times are flexible.
Pay Rate:
$16-$17 per hour, starting + tips
20% discount of anything in the store, including sale items
Retirement matching benefits, after 1 year
Paid vacation after one year
Point of Contact:
Stella: stehlyfarmsmarket@gmail.com
Shifts available: 6am – 2pm and 9:30am – 6pm
Pay Rate: $16-16.50/hr
Apply Online: Plateau Village Memory Care or send your resume to Denise.Brunson@SinceriSL.com
Purpose:
Under the direction of the Food Services Director, help to manage the operation of
the Food Services Department. Including food ordering and accountability, preparation,
food delivery and cleanliness in accordance with appropriate health department regulations.
Assist in maintaining a positive physical and social environment for the residents.
Minimum Eligibility Requirements:
Must be formally trained in the culinary arts or have equivalent experience in the
culinary arts.
Must be able to relate positively to residents and families, and to work cooperatively
with other employees and vendors.
Must be able to communicate effectively with Residents, families, staff, community
officials, referral sources and the general public.
Must be capable of maintaining regular, reliable attendance.
Must meet all state health requirements.
Obtain Food Handlers Permit (as required by state regulations).
Must be able to perform duties and responsibilities (Essential Job Functions) with
or without reasonable accommodation.
Artisan tea, coffee & bakery is open in Del Mar. Full-time and part-time positions available along with an opportunity to move up to management.
About us: Bohemian Alchemist is a unique tea and coffee house in that we brew our coffee in a Turkish sand brewer. We are the first sand brewing coffee house in San Diego. Along with our sand brewed Turkish coffee we serve restorative teas and house made baked goods. We are open 7 days a week from 8:00am – 5:30pm with flexible scheduling.
The type of person we are looking for:
* Gives excellent and friendly customer service. Requires the ability to learn and maintain knowledge of our products and procedures and to then educate customers about our products.
* Adaptable to change and willingness to embrace new ideas and processes.
* Provide high-level of coffee/tea service during busy hours including making coffee in our sand brewer and hand grinding herbs and spices for teas.
* Ability to work as a team with all staff members.
* Willingness to help with baking.
* Stocking pastries, cookies etc for sale. Restocking products as necessary.
* Accurate cash handling and operation of POS system.
* Upkeeping our high cleanliness standards, maintaining a clean and organized work station, bathroom and seating area both indoor and outdoor.
* A great job for someone just entering the workforce or returning to the workforce with limited experience or for someone retired wanting to interact with the community.
Requirements:
* A valid San Diego County food handlers license/permit or the ability to acquire one within 30 days of employment.
* A California resident
* The ability to bend, twist and stand to perform normal job functions.
* Background checks will be required prior to beginning employment.
Pay rate:
*$14/hr plus tips
Contact: Bohemian Alchemist - 1202 Camino del Mar, Suite B, Del Mar, CA 92014 and the contact email for jobs is b.alchemist1202@gmail.com
Wormwood Restaurant and Bar
1. Pastry Cook - Looking for someone to share responsibilities with our other pastry cook. Job would encompass prepping the station and working the line. Between you and another pastry cook (schedule is flexible depending on both of you) the station needs to be prepped up and taken care of during service.
2. Qualifications are minimum. We would love it if you had some work experience. Anywhere really, Starbucks, In&out, other environments where every second counts. Our pastry items include but are not limited to creme anglaises, mousses, candies etc…
3. Work Shifts - Restaurant is open Wednesday -Sunday 8am-5 or 3pm-12 but we are flexible, as long as the job is getting done.
4. Pay Rate 16-18/hr +tips (approx 20$ a service) 5. Point of Contact danny@wormwoodsd.com
Baker/Pastry Chef
Minimum Qualifications: Must have a passion for baking, have knowledge of baking fundamentals, ability to be creative.
Preferred Qualification: One year of baking experience
Work Shifts: Preferred early morning hours
Pay Rate: $15 to $20 an hour depending on experience
Point of Contact: Nat or Yvette
NatSweets Custom Cookies in Santee is looking for a baker/pastry chef. Decorating skills a plus.
The ideal candidate must be able to work independently but able to follow directions with a positive attitude.
Maintain an efficient kitchen flow and keep workspace clean and organized. Handles foods items appropriately and with all safety regulations in mind during preparation. Ability to lift 50 pounds
Have a valid Food Handler’s card Must be available to work early morning hours. Mostly 6 am shifts - Monday through Friday. Ability to work longer if needed to. Mandatory holiday weeks and weekends.
Punctuality, hustle and can-do attitude is a must. There is always something to do in our kitchen.
Shifts start at 2:00 pm
Hillcrest Location
For more info, visit https://www.ohmycakecalifornia.com
Instagram: https://www.instagram.com/ohmycakecali/
Benefits
Full Time
Responsibilities
Qualifications
Send your resume to contact@leparfaitparis.com
Benefits
$20.00/hr to $21.00/hr
Health insurance after 3 months working
Cal-saving retirement benefit
Opportunity to grow within the company
Full Time
Shift from 6:30am to 2pm
2 days off in a row
POSITION AVAILABLE NOW
Responsibilities
In charge of the Bread and croissant production department
Prepare and maintain inventory
Follow recipes
Delegate to baker production task
Laminate from scratch croissant dough
Roll, knead, cut, or shape dough to form baguettes, loafs,croissants, cookies, danishes...
Set oven temperatures and monitor or modify as needed
Ice, glaze, and decorate baked goods
Prepare and maintain inventory
Clean and sanitize workstation and equipment
Qualifications
At Least 3 years of Previous PROFESSIONAL Baker experience
Attention to detail in all aspects of baking
Dedicated to working as a team towards one goal
Send your resume to contact@leparfaitparis.com
Benefits
$17.00/hr to $19.00/hr
Health insurance after 3 monthsworking
Cal saving retirement plan benefit
Opportunity to grow within thecompany
Full-Time
Shift from 4:30pm to 1am
2 days off in a row
POSITION AVAILABLE NOW
Responsibilities
Proof & Bake every croissants & breads for the day
Decorate and finish every desserts for the day
Pack everything in FDA delivery boxes for eachcompany pastry boutiques
Start working on the daily production
Qualifications
Attention to detail in all aspects of baking
Dedicated to working as a team towards one goal
PROFESSIONAL Experience in the industry as a Baker or Cake decorator
Send your resume to contact@leparfaitparis.com
Job Description:
The Unit Leader assists in hiring, training, and supervising full- and part-time personnel.
Depending on the dining services area to which assigned, this position may be responsible
for the smooth running of the “front of the house” during events including knowledge
of setup and service, bar set up and service, supervision of wait staff, and custodial
personnel, and proper breakdown procedures; or may oversee the daily operations of
a retail unit. The Unit Leader will have complete responsibility for direct supervision
of events or the retail unit.
Minimum Qualifications:
Graduation from high school or GED equivalent.
At least one year of supervisory experience.
Preferred Qualifications:
At least 2 years of related experience in a hotel, restaurant, off-premise catering establishment, or retail food operation.
Work Shift:
Shifts vary
Pay Rate:
$22.00 per hour
Excellent Benefits
Point of Contact:
DeJeanette Williams
dwilliams@sandiego.edu
Apply Online:
https://careers.pageuppeople.com/867/cw/en-us/job/495833/unit-leader-concessions
Job Description:
The Sous Chef is responsible for aiding in the organization, coordination, and supervision
of the preparation of hot food production, maintenance of quality and/or portion control,
and the maintenance of sanitation and safety standards. The Sous Chef, under the supervision
of the Chef Manager, acts as a working supervisor in training, coordinating, and evaluating
the work of the lower-level cooks. Typically, the Sous Chef performs the more difficult
production duties, assist with covering stations, preparing for regular meal service,
special event preparation, monthly inventory, serving line worksheets, and participates
in recipe and menu development. The Sous Chef assists the Chef by developing departmental
goals and staff training/development.
Minimum Qualifications:
Culinary School graduate.
At least two years of culinary/ food service experience in hotels and/or restaurants.
At least two years of supervisory experience in a high-volume food production environment.
Work Shift:
Shifts vary
Pay Rate:
$22.00 per hour
Excellent Benefits
Point of Contact:
DeJeanette Williams
dwilliams@sandiego.edu
Apply Online:
https://jobs.sandiego.edu/cw/en-us/job/495851/lead-cooksous-chef
Job Description:
The Sous Chef De Cuisine/Chef Manager oversees all culinary operations for the centralized
kitchen. They assist in the responsibility for the organization, coordination, and
supervision of the preparation of food production, maintenance of quality standards
and/or portion control, and the maintenance of sanitation and safety standards. They
assist in training, coordinating, and evaluating the work of the production staff.
This position is responsible for assisting in purchasing, recipe, and product development.
They will assist in the development of departmental goals. They will provide support
for a Hospitality/Dining Operation in one or more of the following areas: Plan, develop
and supervise a production/culinary team using a comprehensive menu management program.
Ensure overall consistency and high quality across the various operations; plan menus
based on such factors as market trends, customer preferences, and nutritional considerations;
design recipes, determine appropriate ingredients and specify individual serving portions
for each recipe. Develop menus in accordance with consumer tastes, nutritional needs,
ease of preparation, and established procedures and budgetary constraints; participate
in other menu planning activities to include the determination of purchasing specifications,
product, and recipe testing, and menu development.
Minimum Qualifications:
Must have a degree in Culinary Arts or Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management.
At least two years of culinary/food service experience.
At least 2+ years of supervisory experience in a high-volume food production environment.
Strong leadership, oral and written communication skills are required
Experience with a computerized menu management system and knowledge of office and industry software applications is necessary.
Ability to work flexible and demanding hours.
Preferred Qualifications:
Multi-unit Supervisory experience preferred
Work Shift:
Shifts vary
Pay Rate:
$62,400 - $63,041 Annually
Excellent Benefits
Point of Contact:
DeJeanette Williams
dwilliams@sandiego.edu
Apply Online:
https://jobs.sandiego.edu/cw/en-us/job/495801/sous-chef-de-cuisine
Job Description:
The University seeks an individual with a strong interest in working in a mission-driven,
faith-based institution. The role of the Unit Leader in working with the campus community
and the responsibilities of the position are significantly tethered in the university’s
contemporary Roman Catholic mission.
The Unit Leader assists in hiring, training, and supervising full- and part-time personnel. Depending on the dining services area to which assigned, this position may be responsible for the smooth running of the “front of the house” during events including knowledge of setup and service, bar set up and service, supervision of wait staff and custodial personnel, and proper breakdown procedures; or may oversee the daily operations of a retail unit. The Unit Leader will have complete responsibility for direct supervision of catered events as assigned. In the absence of the Director, assumes complete responsibility for Banquets and Catering event management. Will assist with Event master software.
Minimum Qualifications:
Graduation from high school or GED equivalent.
At least 2 years of related experience in a hotel, restaurant, off-premise catering
establishment, or retail food operation.
At least one year of supervisory experience.
Work Shift:
Shifts vary
Pay Rate:
$22.50 - $26.00 Per Hour
Excellent Benefits
Point of Contact:
DeJeanette Williams
dwilliams@sandiego.edu
Responsible for ensuring the highest quality of culinary services for our guests at Kairoa Brewery. They support a la carte and private event food production while maintaining consistent food preparation and plate presentation for the restaurant and catered events. The Cook also helps to ensure the safety of fellow employees, both front and back of the house.
Responsibilities include and not limited to:
• Maintaining clean and safe work environment
• Assisting the Executive Chef and Sous Chefs with any task requested Job Qualifications
• Working knowledge of broiler, pantry and sauté stations
• Diplomatic team player able to foster relationships with Co-workers and Guests
• Possesses a passion for exceeding guest expectations and a commitment to excellence
• Providing the highest quality guest experience
• Most Importantly have an AWESOME ATTITUDE
Requirements:
At least 1 year of cook experience
Willing to learn, take directions and open to constructive criticism
Part-time and Full-time positions available with room to grow.
Shift Wednesday to Saturday 2PM to 10:30PM
Sunday 12PM to 8:30PM
Pay: 17-19/hr
If interested, contact Gil@kairoa.com or at 619-419-8431
Cook - part-time (max. 20 hours/week)
Location: Local Roots Kombucha “The Boochyard,” Vista 92081
$20/hour
Eat Like Buddhas is seeking two part-time cooks for their newly-opened kitchen. Located inside Local Roots Kombucha’s Boochyard in Vista, this role will assist with both prep and line work.
Our food is eclectic and plant-based so interest & experience in vegan cooking is
preferred but not required.
About the job:
● Assist with stocking and setting up kitchen stations
● Prepare food including cleaning & cutting raw ingredients, cooked in advance of
opening, and cooked to order during business hours
● Work with boochtenders to ensure orders are completed in a timely manner
● Keep kitchen area clean and stocked
● Ensure operating procedures are followed and food safety standards are maintained
About you:
● 1 year of general kitchen experience; we are happy to provide additional training!
● Available afternoons, evenings, and weekends - especially Fridays & Saturdays
● Excellent communication skills
● Ability to multitask and work collaboratively
Email your resume to monkeymind@eatlikebuddhas.com.
Cali Cream Bakery is looking for a Master Baker to lead our baking team and oversee all bakery operations. The Master Baker’s responsibilities include creating the dessert menu items, preparation of baked good, creating an amazing work environment, and interacting with guest.
To be a successful Cali Cream Master Baker, you should demonstrate excellent leadership, creativity, and problem-solving skills.
Master Baker Core Responsibilities:
· Bakery is ready for the day with fresh, high quality, and delicious baked goods
· Develop new recipes and products
· Understand market segments like gluten-free and vegan
· Attuned to new trends in the industry
· Ensuring that the bakery is adequately stocked with quality baking ingredients and supplies
· Creating an amazing and fun work environment for team and guest
· Train team to produce high-quality bakery items
· Inspecting bakery items to ensure that established standards of quality, uniformity, and aesthetic appeal are achieved
· Strategically arranging bakery items in display cases to create an amazing first impression and Instagramable moments
· Participate in the development and implementation of marketing strategies
· Have FUN
Master Baker Requirements:
· Love Baking!
· Passion for food and baking
· Experience with cake and dessert decorating techniques
· Ability to remain calm and focused in a fast-paced environment
· Not afraid to create new products and understand trends
· Comfortable giving and receiving feedback
· Manager Food Handlers Certification
Work Shifts - open availability 7 days a week
Pay Rate - $18 + experience - we are looking for the right candidate
Point of Contact - Juliana Schulenburg - 760-807-1183 or juliana@calicreamicecream.com