20 Best culinary manager jobs in Santa Monica, CA (Hiring Now!)

Executive Sous Chef
Gate Gourmet - LAX —Los Angeles, CA
Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks;…
$70,000 - $80,000 a year
Quick Apply
1h
Kitchen Manager
King’s Fish House – Calabasas —Calabasas, CA
Dining Discount for you and up to 5 guests. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line…
$65,000 - $80,000 a year
Quick Apply
6d
Restaurant Front/General Manager
Culinary Staffing —Sherman Oaks, CA
Create a warm, welcoming atmosphere where guests feel valued and eager to return. Bachelor’s degree in Hospitality Management or related field preferred.
$66,560 a year
Quick Apply
Assistant General Manager
Confidential —Santa Monica, CA
Make sure guests are receiving exceptional customer service at all times. Ensure operations are in accordance with kitchen and front of the house sanitation and…
$70,000 - $75,000 a year
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CTE: Chef/Kitchen Manager/Culinary Instructor
CENTINELA VALLEY UNION HIGH SCHOOL DISTRICT —Lawndale, CA
This position extends beyond the classroom into running a student-led café, competition teams, and/or catering business. DURATION:* 2024-2025 School Year.
$53,750 - $66,990 a year
3d
Dishwasher/Server/Kitchen Server/Shift Lead
TIGAWOK SOCAL LLC —Los Angeles, CA
Responsibilities include taking orders, serving food and beverages, handling transactions, and maintaining a clean and welcoming dining area.
$17.50 - $23.50 an hour
Quick Apply
Restaurant Manager
Mendocino Farms —Encino, CA
Ready to master every position in the restaurant before trying to teach someone else. 1+ years of high-volume restaurant or related hospitality management…
$65,000 - $80,000 a year
Quick Apply
13d
Executive Chef - Little Beach House Malibu
Soho House & Co. —Santa Monica, CA
Adhere to health and safety policy (I.e. IIPP, worker's comp procedures, and allergy procedures) is always followed as well as implement, monitor and enforce…
$120,000 - $140,000 a year
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Restaurant Operations Manager
Avra Beverly Hills —Beverly Hills, CA
Ensures the highest level of hospitality is delivered to all guest. Additionally to also ensure guest service meets company standards with customer satisfaction…
$75,000 - $85,000 a year
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Sushi Chef (Bell Gardens, Ca.)
Fortiss LLC / Parkwest Casinos —Bell Gardens, CA
Must be able to obtain and maintain a current California gambling establishment employee permit, badge or license. MUST BE 21 YEARS OLD.
$20 - $25 an hour
Restaurant General Manager
Mendocino Farms —Woodland Hills, CA
Ready to master every position in the restaurant before trying to teach someone else. 2+ years of high-volume restaurant or related hospitality management…
$75,000 - $95,000 a year
Quick Apply
3d
Director of Culinary Operations
Bon Appetit —Culver City, CA
Ensures that food products and handling procedures adhere to local, state and federal regulations. Holiday Time Off (varies by site/state).
$130,000 - $135,000 a year
Quick Apply
5d
Kitchen Manager
Cinepolis USA —Inglewood, CA
Practice proactive guest management by following proper empowerment policies and recognizing opportunities before they occur, resolving issues promptly, and…
$75,000 - $88,000 a year
Quick Apply
Assistant General Manager
Compass Group —Los Angeles, CA
Mentor and develop a passionate, dedicated, and diligent guest-focused team. Holiday Time Off (varies by site/state). Food service: 5 years (Required).
$90,000 - $100,000 a year
Quick Apply
12d
Kitchen Manager
Nick's Cafe —Los Angeles, CA
We teach, support and learn our skills everyday. We thrive on the praise of the customer and are always seeking ways to excite them.
From $65,000 a year
Quick Apply
Restaurant Manager
The Misfit —Santa Monica, CA
You will work in one of Santa Monica's most acclaimed restaurants, and be a part of an amazing Team, that is dedicated to making each of our guests' experience…
$70,000 - $75,000 a year
Quick Apply
Corporate Development Chef
Norms Restaurants, LLC —Los Angeles, CA
Graduate of an accredited culinary school (preferred). Meal reimbursement (when travelling to work sites). Works with unit chefs in implementing or improving…
$75,000 - $100,000 a year
Quick Apply
Food and Beverage Manager
Santa Monica Proper —Santa Monica, CA
A seamless merger of historic retrofit and new construction, our 271-room luxury property features interior design by international style icon Kelly Wearstler,…
$75,000 - $80,000 a year
Quick Apply
17h
Culinary Services Director
Aegis Living —Granada Hills, CA
Provide weekly and quarterly communications/reports to General Manager regarding staffing, culinary budget, operational issues, and vendor relations.
$34 - $37 an hour
Quick Apply
7d
Senior Clubs Manager - Intuit Dome
Levy —Inglewood, CA
Successfully presents Levy catering services to guests in a manner that exceeds guest expectations and profitability. Holiday Time Off (varies by site/state).
$72,500 - $77,500 a year
Quick Apply
6d

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Executive Sous Chef

Gate Gourmet - LAX - Los Angeles, CA

Quick Apply

Job Details

Full-time $70,000 - $80,000 a year 1 hour ago

Benefits

Commuter assistance
Disability insurance
Health insurance
Dental insurance
401(k)
Paid time off
Employee assistance program
Vision insurance
401(k) matching
Employee discount
Life insurance

Qualifications

6 years
Management
Multilingual
Culinary experience
ServSafe
Catering
Cooking
Microsoft Office
Culinary Arts
Supervising experience
Bachelor's degree
Product management
Food service
Computer skills
1 year
Manufacturing
Associate's degree
Leadership
Communication skills
Time management

Full Job Description

Job Description Summary

The Executive Sous Chef supports the Executive Chef in the responsibility for the daily monitoring of the preparation of the pre-designed meals for multi-customer accounts with culinary expertise through the management of all Chefs, Cooks and production employees in all food production areas of a Large Catering unit. The Executive Sous Chef promotes and insures quality food services to airline clients and product management/waste in hub unit or facility of high complexity due to volume and international customer mix. Reports to the Executive Chef and acts as the lead chef in the absence of the Executive Chef.

Job Description

Annual Hiring Rate:

$70,000 - $ 80,000

Benefits

Paid time off
401k, with company match
Company sponsored life insurance
Medical, dental, vision plans
Voluntary short-term/long-term disability insurance
Voluntary life, accident, and hospital plans
Employee Assistance Program
Commuter benefits
Employee Discounts
Free hot healthy meals for unit operations roles

Main Duties and Responsibilities:

Functional

Acts in support of the Executive Chef to drive menu and product quality in all production areas by overseeing food preparation and production, by consulting with the Buyer; Chefs, cooks, and team leaders; minimize waste through portioning, overboarding over-production, and inventory control.
In the absence of the Executive Chefs as the Culinary Lead for the unit
Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance to recipes and portion specifications as required by the customer.
Understands menu and product specifications and insure menu employee training is completed.
Insures waste is minimizes through oversight of proper portion and production management with all chefs throughout the production areas. Using a “Pull System”, Insures accurate and timely inventories are completed so requisitions are based on demand.
Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource support to Executive Chef and operations management.
Acts to identifying and resolving problems, completes timely audits, and serves as a “Change Agent”.
Assist as the support lead for menu presentations works with the Executive Chef to insure products, production, and costs are efficiently managed and all variances are noted.
Responsible for coaching, counseling, and preparing corrective action for employees
Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.
Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.
Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.
Works with management staff to improve performance of the unit

_ Training & Development _

Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.
Must ensure all cooks, and Sous Chef employees have the skills and abilities to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.
Assists in the development and training of cooks as required
Responsible for culinary employee onboarding and retention
Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.

Products

Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; insuring preventive maintenance and repairs; evaluating the unit cooking equipment against the current needs and future expectations.

Processes

Initiates and supports NPT and timesaving production techniques, training others in specialty techniques
Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.
Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.

Qualifications

Education:

Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required.
Certification as CCC from ACF, ProChef II or equivalent

Work Experience:

Minimum 7-10 years in progressive Chef growth positions is required
Minimum of 1-3 years supervisory experience working in a high volume, manufacturing, food production, and restaurant or catering environment required.
In-flight catering experience or experience in a high-volume food service environment required.

Technical Skills: (Certification, Licenses and Registration)

Ability to cook meals according to detailed specifications.
Ability to work in a fast paced, deadline driven environment.
Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over production employess
Current or previous labor relations experience is a plus, but not required.
Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.
Ability to train others required.
Must have the ability to give negative and positive feedback to employees on a daily basis.
Excellent time management skills required.  Ability to handle multiple tasks without losing focus on priorities.
Strong organizational, analytical, communication and leadership skills required.
Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.
Basic computer skills required.  Working knowledge of Microsoft Office products preferred
ServSafe Certified preferred.
Ability to obtain ServSafe Certification required

Language / Communication Skills:

Must have excellent written and oral communication skills.
Multi-lingual a plus.

Job Type: Full-time

Pay: $70,000.00 - $80,000.00 per year

Benefits:

401(k)
401(k) matching
Dental insurance
Health insurance
Paid time off
Vision insurance

Experience level:

6 years

Pay rate:

Yearly pay

Shift:

12 hour shift

Weekly day range:

Every weekend
Monday to Friday

Application Question(s):

Open to work 12 hours Shift , Day / Night Shift, Weekend Schedule.

Experience:

Management: 3 years (Preferred)
Culinary: 5 years (Preferred)

Ability to Relocate:

Los Angeles, CA 90045: Relocate before starting work (Required)

Work Location: In person

Quick Apply

culinary manager jobs in Santa Monica, CA

Executive Sous Chef

Kitchen Manager

Restaurant Front/General Manager

Assistant General Manager

CTE: Chef/Kitchen Manager/Culinary Instructor

Dishwasher/Server/Kitchen Server/Shift Lead

Restaurant Manager

Executive Chef - Little Beach House Malibu

Restaurant Operations Manager

Sushi Chef (Bell Gardens, Ca.)

Restaurant General Manager

Director of Culinary Operations

Kitchen Manager

Assistant General Manager

Kitchen Manager

Restaurant Manager

Corporate Development Chef

Food and Beverage Manager

Culinary Services Director

Senior Clubs Manager - Intuit Dome

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