LINE COOK - TAVERN ON THE GREEN (Upper West Side)

LOOKING FOR SOMEONE WHO IS LOOKING TO WORK IN ONE SAN DIEGO PREMIER DELI. HE OR SHE MUST BE ABLE TO MULTI-TASK AND HAVE CALM DURING BUSY HOURS. SHIFTS CAN VARY FROM 7-2PM OR 10-2PM OR 2-7PM ( WE CAN WORK AROUND YOUR SCHEDULE) EXPERIENCE IS A PLUS BUT NOT REALLY NECESSARY. JOB START AS PART TIME BUT FULL TIME WITHIN A MONTH IF YOU NEED. SUBMIT A PIC WITH RESUME IF YOU CAN SO SEE WHOM I WILL BE INTERVIEWING. TRAIN AT 19.00 FOR THE FIRST 2 WEEKS THEN 20.00 PLUS TIPS ( APPROX ANOTHER 5 TO6 DOLLARS AN HOUR. FOR BEST CHANCES. STOP BY IN PERSON OR JUST SEND RESUME OR INFO ABOUT YOURSELF.

About Us: Mille Fleurs Restaurant is a well-established, award-winning fine dining restaurant located in Rancho Santa Fe. We are seeking a talented and experienced Line Cook/Garde Manger to join our culinary team and assist our chefs in delivering exceptional dining experiences. Schedule: Full-time position Friday–Sunday availability required Evening shifts, 8 hours Responsibilities: Prepare and execute dishes in accordance with health and safety codes Complete prep work prior to service Consistently follow standards set by the Chef team Work efficiently in a fast-paced, “à la minute” fine dining environment Uphold the restaurant’s high standards of quality, presentation, and service Communicate effectively with team members to ensure smooth service Requirements: Minimum 3 years of professional cooking experience (fine dining preferred) Passion for seasonal ingredients and evolving menus Strong communication and interpersonal skills Highly organized and detail-oriented Weekend and holiday availability is required Valid Food Handler Certification Why Join Mille Fleurs? This is an excellent opportunity to grow your culinary career in a prestigious fine dining environment. If you are ambitious, highly skilled, and experienced in a comparable high-end establishment, we invite you to apply. Job Type: Full-time Work Location: On-site in Rancho Santa Fe How to Apply: Please send your resume and a brief cover letter to jobs@millefleurs.com We look forward to welcoming a new member to our team!

Jimbo’s operates as a scratch kitchen using a highly curated selection of products- mostly organic. General Purpose: The Kitchen Manager leads and manages all aspects of the Kitchen, including Culinary, Deli, Sandwich Bar, Hot Bar, Salad Bar, Bakery, Pizza Counter, Coffee and Fresh Juice Bar. This role ensures the highest standards of food quality, customer service, safety, and financial performance, while fostering a culture of teamwork, training, and continuous improvement. Jimbo s operates as a scratch kitchen using a highly curated selection of products- mostly organic, all non-GMO certified, and aligned with natural foods values. The Kitchen Manager should be well-versed in natural foods and nutrition, while also skilled in managing operations, business performance, and people. This role is highly operational and requires strict adherence to company-established programs, recipes, strategies, and SOPs. Daily production lists, rotation schedules, and merchandising standards are created and executed according to corporate direction, and recipes are developed at the corporate level to be flawlessly implemented at the store level. The Kitchen Manager ensures 100% compliance with established processes, while driving financial results, providing strong leadership, and developing a high-performance team. Responsibilities: Leadership & Supervision Direct, supervise, and delegate tasks to Kitchen Team Members, Assistant Kitchen Manager, and Assistant Deli Manager. Provide coaching, mentoring, and ongoing development to build a high-performance team and reduce turnover. Foster a positive work environment that emphasizes teamwork, respect, open communication, and strong morale. Conduct regular department meetings, one-to-one check-ins, and staff evaluations. Operational Execution Ensure flawless execution of corporate-established recipes, programs, and merchandising standards. Develop and oversee daily production lists, rotation schedules, and prep assignments to meet department goals. Adhere 100% to all company-established Standard Operating Procedures (SOPs). Open and close the department according to established procedures. Maintain cases, shelves, and displays that are clean, abundant, well-stocked, and rotated properly. Customer Experience Deliver consistent, outstanding customer service that exceeds expectations. Monitor customer flow and direct staff to meet demand. Respond promptly to customer requests, feedback, and concerns. Engage with customers about products, ingredients, and natural food values. Financial Performance Achieve and exceed financial goals for sales, margins, labor, and inventory. Manage purchasing, vendor relations, and ordering cycles to maintain freshness, quality, and profitability. Control shrink, track credits, and maintain accurate inventory through effective systems. Write and manage department schedules to balance customer service needs with labor budgets. Human Resources Hire, train, and onboard new team members using established tools, checklists, and training materials. Provide timely, thoughtful performance evaluations and succession planning. Administer disciplinary actions and terminations as needed in accordance with company policy. Ensure all staff receive proper breaks, meal periods, and compliance with labor standards. Collaboration & Communication Work closely with Store Manager, Director of Prepared Foods, and other department leaders to align with store strategy and expectations. Participate in weekly Prepared Foods leadership meetings, quarterly reviews, and corporate-driven initiatives. Communicate team needs, concerns, and successes effectively to leadership. Key Success Factors: Flawless Execution: Strict compliance with all corporate recipes, programs, and Standard Operating Procedures (SOPs). Operational Discipline: Daily production lists, rotation schedules, and merchandising are completed accurately and on time. Financial Acumen: Consistently achieves sales, margin, labor, and inventory targets; controls shrink and waste. Leadership & Retention: Builds, motivates, and retains a high-performing team with low turnover. Customer Experience: Maintains the highest standards of service, quality, and presentation to delight customers. Safety & Compliance: Ensures full adherence to food safety, sanitation, and regulatory requirements at all times. Knowledge, Skills, and Abilities: Extensive knowledge of scratch kitchen operations, culinary techniques, and natural foods. Strong understanding of organic, non-GMO, and specialty products. Excellent leadership, organizational, and time management skills. Strong financial acumen, including proficiency with budgets, margins, inventory, and shrink control. Advanced knowledge of food safety, sanitation, and regulatory requirements. Ability to train, motivate, and develop staff in a constructive and positive manner. Proficiency in Microsoft Office, email, and operations-related applications. Creative merchandising and product presentation skills. Required Qualifications: Minimum 3 years of leadership experience in a scratch kitchen, natural foods market, or culinary/deli environment. Demonstrated success managing teams in a fast-paced, customer-focused setting. Strong culinary knowledge and passion for organic, non-GMO, and natural foods. Ability to execute corporate strategies and programs with 100% compliance. Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays as needed. Physical Demands: Ability to lift and carry up to 50 lbs throughout any assigned shift unassisted. Ability to push/pull a loaded Kitchen cart/rolling rack throughout any assigned shift unassisted. Ability to stand and walk for extended periods of time. Ability to climb and balance on a step stool/ladder. Ability to stoop, kneel and crouch. Ability to sustain repetitive arm and hand motion. Ability to reach above shoulders and horizontally to stock and retrieve inventory. Work Environment: Ability to work under a variety of conditions and temperatures, wet and dry, for extended periods of time. Ability to work safely around kitchen machinery and sharp knives.

Job Title: Kitchen Supervisor – Macro Meal Prep SD Part Time Location: Downtown San Diego Employment Type: Part-time (2 Days ONLY) Reports To: Head Chef Pay: $23.00 per hour Hours: Sunday 10:00AM-6:00PM, Monday 5:30AM-2:30PM About Us: Macro Meal Prep San Diego is a fast-growing meal prep company committed to providing healthy, chef-crafted meals to busy individuals and families. We pride ourselves on quality, consistency, and innovation, and we’re looking for a passionate and detail-oriented Prep Supervisor to help lead our kitchen team and scale our operations. Job Summary: The Kitchen Supervisor is responsible for supporting the Head Chef in the weekly operations of the kitchen. You’ll help lead food preparation and packaging for large-scale production, ensure consistency in food quality, and maintain strict food safety and sanitation standards. The ideal candidate has a passion for healthy food, thrives in a fast-paced environment, and can balance creativity with structure. Key Responsibilities: -Assist the Head Chef in planning weekly meal prep menus and testing new recipes. - Oversee daily kitchen operations and prep line. - Manage and train kitchen staff, ensuring all food is prepared and portioned to spec. - Monitor production timelines to ensure efficient meal prep and packaging - Enforce food safety, cleanliness, and sanitation procedures in accordance with health codes. - Assist in quality control – from taste to presentation to packaging. - Support special dietary accommodations and allergen management. - Fill in for the Head Chef as needed Requirements: - Speed and Sense of Urgency is a MUST. - 2+ years of experience as a Sous Chef, Kitchen Supervisor, Kitchen Manager or similar role in high-volume kitchens a MUST. - Experience in meal prep or catering operations preferred. - Strong understanding of food safety, kitchen organization, and batch cooking. - Leadership and team management skills. - Excellent time management and multitasking abilities. - Culinary degree or equivalent experience is a plus. - ServSafe Food Manager certification preferred. Perks: Consistent schedule Opportunities for growth and leadership Free meals, paid breaks and employee meal discounts Collaborative and supportive team environment

MEXICAN RESTAURANT/TACO SHOP IN MISSION VALLEY IS HIRING A CASHIER WHO IS RESPONSIBLE, PUNCTUAL, AND WORKS WELL WITH CO-WORKERS. EXPERIENCE IN TACO SHOP/MEXICAN RESTAURANT IS REQUIRED. IF INTERESTED, CALL OR TEXT 619-504-5080 AND ASK FOR JASON BETWEEN 9AM-9PM. ONLY SERIOUSLY INTERESTED PEOPLE. SHIFTS ARE MIDDAY AND NIGHTS, AND YOU MUST BE AVAILABLE ON WEEKENDS, THANK YOU. PAY DEPENDS ON YOUR EXPERIENCE AND INCLUDES GOOD TIPS THAT INCREASE YOUR WAGE TO OVER $23/HR! MEXICAN RESTAURANT/TACO SHOP IN MISSION VALLEY IS HIRING A CASHIER WHO HAS PRIOR EXPERIENCE IN A HIGH PACED MEXICAN RESTAURANT/TACO SHOP. IF YOU'RE INTERESTED, PLEASE CALL AND ASK FOR JASON OR TEXT ME @ 619-504-5080 BETWEEN THE HOURS OF 9AM-9PM. MUST BE A TEAM PLAYER, ON TIME AND RESPONSIBLE. SHIFTS ARE MIDDAY, NIGHTS AND WEEKENDS ARE A MUST. ONLY SERIOUS INQUIRIES PLEASE, THANK YOU. PAY DEPENDS ON EXPERIENCE AND GREAT TIPS INCLUDED TO EARN $23+ /HR!!

HIRING IMMEDIATELY Line Cook - earn between $20 - $23 / hr Prep Cook - earn between $20 - $23 / hr Flower Child 2690 Via De La Valle Del Mar, CA 92014 Located in Flower Hill Promenade Line Cook - APPLY HERE Prep Cook - APPLY HERE Why Flower Child? Killer earning potential Benefits available when you work 25 hours per week – including medical, dental, & vision 35% dining discounts at all Fox Restaurant Concepts Additional discounts at The Cheesecake Factory and North Italia Flexible schedules-NO LATE NIGHTS! Tuition reimbursement Opportunity for growth within our family of brands Who we are: Flower Child is a part of Fox Restaurant Concepts, an ever evolving and growing line of innovative concepts founded in 1998. Our menu is devoted to veggies, grains, fruits, and healthy proteins, and we’re focused on real food. At Flower Child, we’re committed to happiness and great service. If you’re passionate about convenient, nutritious eating and you love to make people smile, this is the place for you. Fox Restaurant Concepts, an entity of the Cheesecake Factory, is an Equal Opportunity & E- Verify Employer. Proof of eligibility to work in the United States is required.