Chef de Cuisine (Dinner / Tasting Menu) for The Restaurant at JUSTIN (Downtown)

Banbu Sushi 8555 Fletcher Parkway #106 La Mesa, CA 91942 FRY COOK/TEMPURA COOK Responsibilities/Qualifications: "FIFO" storage procedures Knife skills Prepare food items for customers as requested, including special requests, in a timely and consistent manner Determine food and supply needs based on rotating menus Inspect food products and supplies as needed Ensure work environment and stations are clean and sanitized Check food before it is served to customers Control and minimize waste Comply with outlined safety regulations and procedures Cut, slice, and store raw ingredients Wrap, label, date, and store food in appropriate places Set up, restock, and clean workstations Follow recipes to correctly prepare menu items Prepare all food in accordance with local, state, and federal standards and regulations Ability to work nights, weekends, and holidays 1-2 years food service or restaurant experience required Comfortable standing, stopping, squatting, twisting, and moving frequently Ability to pass a food service sanitation course Familiarity with general kitchen equipment and appliances Strong working knowledge of food preparation techniques, cooking methods, and safety and sanitation practices Ability to learn how to cook according to certain specifications Ability to read, comprehend, and follow recipes Hours of operation Sun-Thurs: 9:30AM-11:00PM Fri-Sat: 9:30-12:00AM employment type: part-time/full-time Compensation varies from $17.50 - $20.00 an hour depending on position and experience Equal Opportunity Employer: EOE/M/F/D/V/SO

From the team behind KINDRED and MOTHERSHIP comes a new dual-concept located in the enchanting neighborhood of University Heights. VULTURE (Mid Century American Continental Fine Dining) and DREAMBOAT (all day micro-Diner) is growing and hiring a new PM Line Cook. VULTURE and DREAMBOAT's culinary program comes from the inspired collaboration between Chefs Pancho Castellón (previously of Serea Coastal Cuisine and Michelin starred Niku Steak House), Ryan Costanza (Atelier Crenn, Dija Mara, Present Tense, etc) and Amy Noonan (Pastry, KINDRED, Little Pine). The menu and techniques offer an incredible opportunity for new and experienced chefs to learn and execute something wildly different, and to gain experience in the opening of a high volume restaurant. Our work culture is professional, with ambitious goals, while still valuing fun, support and family. Please respond with a resume and your availability.

We are The Outpost by Valley Farm, located in beautiful Mount Laguna, California. Mount Laguna is only a 45 minute drive from San Diego and only 15-20 minutes from Julian. We are looking to hire a cleaning and grounds crew, both part and full time, to join our team here at The Outpost. This position will be responsible for representing The Outpost in a positive light, creating a safe and clean environment for guests and providing a memorable experience for all visitors. This position will clean and prep each cabin when guests check out for new guest arrivals. This includes all laundry and linen, bathrooms, kitchenette area, and living space in each cabin. Applicant must have: The ability to multi-task. Attention to detail. Strong communication and organizational skills The ability to take direction and stay focused in a fast-paced environment A professional appearance and demeanor A friendly and positive attitude The ability to problem solve Come be a part of our team! Please send resume for consideration. EQUAL EMPLOYMENT OPPORTUNITY: The Outpost by Valley Farm is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees

NEW CARNE HUESO NORTH PARK RESTAURANT We’re Hiring Front of the House Staff! OPEN INTERVIEWS 📍 Location: 3140 University Ave Ste 103, San Diego, CA 92104 📅 Date: Monday, October 13 & Wednesday 15 ⏰ Time: From October 13th 10:00 AM until 3:00 PM AND Wednesday October 15th 2:00 PM - 6:00 PM 🔎 Positions Available: 👨‍💼 Servers 🍹 Bartenders 🤝 Hosts/Hostesses 📦 Bussers/Runners 👥 On-the-spot interviews ✅ Immediate hiring for qualified candidates 💼 Full-time and part-time opportunities available 📌 Bring your resume or come ready to apply! 📧 Send an email with your name to schedule your interview

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.

Busy Catering Company is looking for a seasonal prep cook / line cook / dishwasher / kitchen utility to join our team for the holiday season. This is a seasonal part time / full time position through the end of the year. Please email your resume and work history. Compensation: $20 - $22 /hr + Approx $2/Hr Tips - Depending on Experience and Ability Shifts usually start at 6am and are 8-10 hours. 2-3 Days/Week for October / November 5-6 Days/Week in December This position is available now Responsibilities: Assisting executive chef and kitchen manager with all kitchen duties Have knowledge of cooking methods and safety and sanitation principles Must be a team player and able to take direction and criticism Ability to work fast and accurately while ensuring all recipes and quality control guidelines are met Must be willing to work weekends, mornings, and holidays Must be able to lift at least 50 pounds and capable of being on your feet for entire shift Have reliable transportation and be on time