Restaurant & Catering Executive Chef - Multicultural Cuisine Are you a dynamic and energetic culinary professional capable of providing our guests with an exceptional dining experience? Our reputable restaurant and catering company seeks a skilled chef who can create innovative menus and dishes, supervise all food leaving the kitchen, and ensure health and safety requirements are followed. Experience as a high-performing catering and restaurant sous chef or executive chef in a high-volume setting is required. Apply now if you're ready to bring your passion for food to our fantastic team! This is a salaried position. Compensation Range includes Base Salary, Retention Bonus, and Revenue Share. Salary and Bonus will be revised on a yearly basis. Benefits • Quarterly Bonus in form of 0.5% share on Catering and Restaurant Food Revenue • Quarterly retention bonus of $1,250 for every quarter you stay with us for next 1 year. So, $1,250 in January, April, June, and October • 75% contribution to Group Health Insurance that begins the first full month after you join us. There is no waiting period, and you can add your spouse and/or dependents at the lower cost we have negotiated with Kaiser. Please note that we only pay 75% for your insurance – not for your spouse and/or dependents • Retirement Savings. You can contribute as soon as you join. After 1 year of job, we match up to 4% • You will get these Federal Holidays Off: New Year’s Day, Christmas Day. If you work on any of these Holidays, you will get a compensatory day off • Your first year of employment, you will earn 1 day of paid time off (PTO) for every 6 weeks of work for a total of 8 PTO days every year. After 1 year of employment, you will earn 1.5 days of PTO for every 6 weeks of work for a total of 13 PTO Days every year Responsibilities: • Assist and oversee the preparation, portioning, garnishing, presentation, and safe storage of food for the restaurant and 1 or more simultaneous catering events and tastings • Maintain high standards of quality, flavor, and presentation for all the dishes being prepared • Assist with weekly inventory and maintain optimal inventory levels • Assist with documenting recipes and/or procuring ingredients based on the documented Recipes and what is in stock. Ordering accuracy is very important to prevent multiple grocery store trips • Participate in weekly planning meetings for events and tastings • Create/Improve Menus - specifically local/seasonal/organic/Gluten Free/Vegan/Vegetarian • Follow waste, compost, recycle guidelines and processes we have setup in our kitchen • Ensure that kitchen, equipment, and storage facilities are sanitary, neat, and organized • Ensure that all kitchen equipment is accounted for • Follow, create, and improve processes   • Be a good mentor to elevate everyone's skills, cross-train kitchen employees utilizing their strengths Qualifications: Display excellent communication and interpersonal skills with guests and coworkers Must be able to meet all safety and sanitation requirements of kitchen equipment and food storage Outstanding management abilities, as well as experience leading, inspiring, and building a team • Must have minimum 15 years of combined full-time restaurant and catering experience • Must have a minimum of 10 years of managing high-volume restaurant and catering operations • At least 10 years of Multicultural Cooking Experience • At Least 10 years of high-volume production experience • At Least 10 years of menu development and costing experience • Must have a degree in Culinary Arts • Tech savvy and be able to utilize technology for various aspects of your job including but not limited to scheduling, recipe management, costing, shopping list generation Compensation: $85,000 - $95,000 yearly

• Assist and oversee the preparation, portioning, garnishing, presentation, and safe storage of food for the restaurant and 1 or more simultaneous catering events and tastings • Maintain high standards of quality, flavor, and presentation for all the dishes being prepared • Assist with weekly inventory and maintain optimal inventory levels • Assist with documenting recipes and/or procuring ingredients based on the documented Recipes and what is in stock. Ordering accuracy is very important to prevent multiple grocery store trips • Participate in weekly planning meetings for events and tastings • Create/Improve Menus - specifically local/seasonal/organic/Gluten Free/Vegan/Vegetarian • Follow waste, compost, recycle guidelines and processes we have setup in our kitchen • Ensure that kitchen, equipment, and storage facilities are sanitary, neat, and organized • Ensure that all kitchen equipment is accounted for • Follow, create, and improve processes   • Be a good mentor to elevate everyone's skills, cross-train kitchen employees utilizing their strengths