Some of our currently open positions as of April 8,2010:
Executive Chef, Executive Sous Chef and Sous Chef casual East Bay venue.
Casual, established self service eatery in the East Bay is seeking an executive chef to redevelop the menu, adding Mediterranean dishes, train kitchen, resort production methods and oversee production. An entrepreneurial spirit with volume background and good management skills. The day to day production will be responsibility of the chef and his crew. Products extend from sandwiches to daily specials. Owner is open to suggestions. Compensation will consist of salary and bonus package.
Executive Chef
Peninsula Pan Latino Concept, busy newer restaurant seeking a professional chef with top production skills, knowledge of various Mexican, Central and South American Cuisines, staff management, budgeting and menu development. Must be able to both develop items and give and take direction. Spanish knowledge necessary. Attractive compensation, insurance contribution.
Executive Chef
Private Club. Requires flexibility, professional history, a sense of fine food and a diverse range of product from very casual to elegant. Compensation after bonus in the low 90K range. Maturity, culinary acumen, excellent management skills required. No short stays for this property.
Ownership or Lease Opportunity
East Contra Costa Restaurant in terrific location seeks a "Gerant" chef or restaurateur for a white table cloth restaurant. Can rent, lease to own, or employment.
Pastry Chef/Head Baker/Cake Baker (position on hold)
And Production Manager for new retail bakery with substantial catering input in the greater Miami area. The Head Baker will be in charge of developing recipes for and designing cupcakes, cakes and wedding cakes for retail and catering sales, bakery production management, product sourcing, waste management. This location requires a combination of traditional items as well as cutting edge flavors. A track record in wedding and event cake creation is a must, and well developed cake decorating preferred. Future development includes expansion to other items. This pastry chef will have the opportunity to determine some of the equipment in the plant. This is a national search, but local candidates will be preferred.
Exciting new project in the South Bay seeks an Executive Chef, Sous Chef.Restaurant, lounge serving highly trend driven small plate dishes to a vibrant young crowd needs a chef to concept the menu, assist owners in setting up kitchen, developing systems, costing, hiring staff and taking over production on opening. We seek a level head with at least six years experience, preferably more. Two must be at least as Executive Sous chef. The Salary will be a combination of base and bonus. A menu for late diners and a crew to execute it are part of the plan.
Executive Chef for Sacramento Restaurant with takeout (project on temporary hold)
We seek an experienced chef with volume restaurant background and some knowledge of takeout or commissary production for an expanding opportunity in the Sacramento area. This new concept will expand to offer retail and shelved goods. The attractive salary with benefits and the possibility of working with a ground up concept in an area makes this a highly attractive chef position. Chef will work with the development of property, staffing, menu, costing and all executive responsibilities. We require as always a stable job history in a professional environment.
Sous Chef for high volume Mediterranean bistro style restaurant.
Works under chef to head production. Compensation depends on experience.
West Coast Executive Chef for high volume, high quality and high visibility location.This urban flagship restaurant requires and executive chef who is able to produce quality cuisine featuring current trends and classics in a volume environment. The chef must develop menu, test, cost and price, train staff, work with management to develop and maintain systems, work with corporate culinary director to maintain food quality and ratings. In short, we seek a full professional with a background attesting to focus on food and management abilities. This chef must have experienced no less than three years in a high volume environment in a management position, have been in full charge of the back of the house as Executive for at least two years. We require a history of good staff and management relations, acknowledged food excellence, ability to organize and work under pressure. This position will include a full background check including possible drug testing, criminal and DMV. The urban setting is in an area which offers fair employment opportunities for partners and decent schools. Attractive salary plus base relocation possible. Benefits are good.
Just need a job? The East Coast West Deli on Polk near Clay is seeking two line cooks with diner style skills. Resumes may be left at the counter.
Management Positions:
Chefs professional Agency has spun off a second group for management search. For our management positions please see our sister site, ProHospitality Search. Resumes for these may be sent to Howard Cumins, Director of Management Placement