Cooks and Clerks (Pittsburgh)

Culinary Experience Manager Marina Beach—opening in San Francisco’s scenic Marina District this October—is seeking a passionate, detail-oriented back-of-house Culinary Experience Manager to lead and inspire our team. Join us as we build something special, rooted in creativity, community, and care. Why Work with Us? We’re not here to do “business as usual.” Marina Beach is reimagining what a wine bar can be — turning it into a creative platform where food, wine, and culture collide. Our space is alive with rotating chefs who bring fresh voices and bold flavors, transforming the kitchen into a stage for experimentation and collaboration. Our roots stretch to a biodynamic farm, grounding us in sustainability and transparency while keeping us connected to the bigger picture of food, land, and community. On the wine side, we break through the traditional barriers of the industry — showcasing low-intervention bottles, uplifting independent winemakers, and curating experiences that spark curiosity rather than intimidation. This isn’t about exclusivity. It’s about belonging. Whether you’re a seasoned wine pro or just starting your journey, Marina Beach is a place where everyone is invited into the story. Position Overview This isn’t your typical back-of-house leadership role—it’s an invitation to be the steady hand and creative spark behind a culinary program that’s personal, dynamic, and ever-evolving. As Culinary Experience Manager, you’ll keep the kitchen running smoothly day-to-day, but your role goes beyond operations. You’ll be the guardian of consistency and the space-maker for creativity, collaboration, and experimentation. You’ll bring together three essential threads: – Chef Residencies: Welcome and support visiting chefs, helping their ideas come alive while ensuring seamless onboarding, collaboration and experiences for our guests. – Founder-Led Menu: Protect and evolve a menu rooted in South Asian heritage and personal storytelling, balancing tradition with fresh growth. – Culture of Care: Lead a kitchen where quality, cleanliness, and organization reflect hospitality itself—not just boxes to check. Key Responsibilities – Collaborate with the Owner to design and evolve an inspiring, seasonal menu that reflects Marina Beach’s culinary identity – Collaborate with the Wine & Hospitality Manager to bring to life Marina Beach’s vision and values. – Generate original recipe ideas from scratch, rooted in flavor, creativity, and guest experience – Lead and mentor a small, cross-functional kitchen team, fostering collaboration, consistency, and care – Source, order, and receive the highest-quality, sustainable ingredients in alignment with our values and standards – Develop, document, and train team members on all recipes, techniques, and kitchen protocols – Oversee execution of all menu items from prep to plate, ensuring excellence at every stage – Supervise daily kitchen operations, ensuring quality standards and met – Manage storeroom operations, stock rotation, sanitation protocols and equipment maintenance – Receive and inspect all deliveries for accuracy, quality, and consistency – Communicate with vendors to address any discrepancies promptly to facilitate resolution – Maintain and optimize inventory systems to ensure appropriate stock levels, accurate ordering, and cost efficiency – Ensure the highest standards of cleanliness and organization across all prep, service, and storage areas – Provide direction for all team members in regards to quality standards, safety and sanitation, and company policies and procedures – Comply with all local and state Department of Health regulations in regard to Food Handling and Storage Requirements – 2+ years prior restaurant culinary leadership experience – Experience in high volume food production and kitchen operations – Demonstrated experience with tracking, managing, and reporting on kitchen operation financials – Ability to operate commercial kitchen equipment including mixer, slicer, ovens, grills, and knives – Ability to lift up to 50 lbs – Deep knowledge of natural wines, beverage programs, and food pairings is a nice to have – Strong leadership skills with the ability to motivate and inspire a team. – Adaptability to work with rotating chefs and manage new culinary programs. – Strong problem-solving skills and ability to remain calm under pressure. Why You’ll Love it Here – A mission-driven company with values you can stand behind – Build critical skills to grow in this role (and beyond) in our monthly leadership training – Receive monthly 1:1 professional coaching with a Berkeley Certified Coach – Medical, dental, and vision coverage – Paid sick time and generous paid time off – Clear pathways for growth and professional development – Competitive compensation – Staff discount on wines – Referral bonuses: get rewarded for helping us build a stellar team – Holidays off to recharge – Employee appreciation lunches and dinners – Monthly team outings to build connection and culture As We Grow, You Grow Marina Beach is more than a wine bar — it's the first chapter in a larger story. Our vision is to scale this concept to new locations and expand into lifestyle experiences that inspire connection. Joining us now means growing with us — shaping not just one space, but a movement. To Apply If you're ready to co-create the future of hospitality, we can’t wait to meet you. Please shoot heather@marinabeach.wine a resume and thoughtful email outlining why you’re the best fit for our budding team.

Baker needed for food company. We make food fresh daily. Philio dough experience needed. Flexible work schedule . 5 years experience in baking. Facility located in Petaluma. $25-30 per hour pending experience.

Culinary Agents is working with the team at Breadbelly Pier 70 to connect them with talented hospitality professionals. Breadbelly Pier 70 - Now Hiring: Baker Click here to learn more & apply today! This Position is for the opening team of Breadbelly's second location. Located in the Dogpatch area of San Francisco. 1070 Maryland St.  LAMINATION & DOUGH-MIXING Position Job Description: The responsibilities of this position include, but is not limited to the following:  Portioning & shaping bread. Other members of the team usually assist, and the baker takes the lead. Dough production including mise en place for doughs. Our bread program consists mostly of enriched doughs such as Japanese style milk bread, brioche, danish, and croissant. Lamination of viennoiserie doughs. Assist with production of pastries, such as assembling danishes, twice-baked croissants, and filling buns. Assist with production of components for the pastry fillings, such as pastry creams, ganache, streusels, etc. The person in this position is expected to become proficient with the above responsibilities. We are a small team, and we encourage cross-training our members to take part of other aspects of the department. Work Schedule: 5:15am to 2pm 5 days a week. Schedule to TBD Typically 8 regular hours + 1 hour over time More overtime hours may be available depending on team work load. Each team member is not expected to work beyond the above work schedule, unless agreed upon prior. Other Benefits: - health insurance for full- time  - work with seasonal & good quality ingredients - hyper changing menu in a creative environment  - consistent schedule - monthly gift card - family meals - company lunches - good vibes Ideal Candidate: Proficient in Lamination and Viennoiserie. Proficient in Dough-mixing. Must be punctual. Able to stay organized, and maintain a clean, orderly station. Be able to communicate effectively to fellow team members. Enjoys a work environment with a culture of sportsmanship, a healthy level of competitiveness, attention to detail, and love for continuous learning. Enjoy working with a dynamic team. All emails are checked after 4pm daily. Responses will be made the next day. We will most likely ask you to come in for an interview to meet in person. During the first interview process we will make a decision to proceed with on boarding or observation. We look forward to hearing from you! Create your FREE profile on CulinaryAgents.com to apply to any job with a single click! Plus, start receiving alerts for new opportunities that match your skills and experience.

Part-Time Kitchen and Conference Support- $22.51 hour (Petaluma/West Marin) Kitchen and Conference support positions are available at Walker Creek Ranch, an Outdoor Education School and Conference Center located at 1700 Marshall Petaluma Road, Marshall, California. Own and operated by the Marin County Office of Education, this rural facility is about 30 minutes west of Novato and Petaluma. Shifts from 2 to 4 days/week. Kitchen duties include preparing salads, fruit and vegetables platters; setting up for meal service; assisting the cook in the preparation of menu items; washing dishes using a professional high temp dishwasher; and cleaning the kitchen and walk-in refrigerators. Knowledge of kitchen equipment and high-volume cooking experience is a plus. Will train further and develop skills on the job. Conference duties include setting up and monitoring buffet lines; providing coffee and tea service; cleaning and turning over Dining Hall, cabins, and lodges; and, setting up lodges, cabins, and meeting rooms. Tasks may also include some outside work with composting and grounds clean up. We are looking for individuals with good people skills, reliable transportation, a flexible schedule, and who want to help provide a great experience for our students, teachers, and guests. Check out our web site at www.WalkerCreekRanch.org. Contact Kris Jacobsen at (415) 491-6600 or email your resume to kjacobsen@marinschools.org In compliance with the Immigration Control and Reform Act of 1986, the Marin County Office of Education requires all new employees to produce certain documents to verify their identity and right to work in the United States. Such documents may include, among others, U.S. Passport, Birth Certificate, Valid Driver's License, and Social Security Card. The Marin County Office of Education prohibits discrimination against and/or harassment of employees and job applicants on the basis of actual or perceived race, religion, color, national origin, ancestry, age, marital status, pregnancy, physical or mental disability, medical condition, genetic information, veteran status, gender, sex, or sexual orientation in any of its policies, procedures or practices in compliance with Title VI of the Civil Rights Act, Title VII of the Civil Rights Act, Title IX of the Education Amendments of 1972, Section 504 of the Rehabilitation Act of 1973, the Americans with Disabilities Act, the California Fair Employment and Housing Act, and the Age Discrimination Act of 1975.

Bacchus was built on a foundation of warm and gracious hospitality and a belief that everyone should leave a Bacchus experience happier than when they arrived. If you are seeking to work in an innovative and caring environment alongside some of the top talent in the world, we would love to meet you. -Some experience with laminated dough or pastries -Open availability on weekends Please forward your resume. What you need to be successful: 1) A genuine sense of hospitality and desire for food and beverage 2) Strong work ethic and attention to detail 3) Ability to multi-task and remain calm under pressure 4) Clear communication skills 5) A willingness to learn and grow Benefits of employment (for eligible employees): 1) Incredible educational atmosphere from award-winning chefs 2) Medical, Dental, Vision insurance 3) 401K Program

Kebab Baba is hiring cashier/server, Full weekday lunch availability, 11 am to 2.30 pm, Monday through Friday. Punctuality, being a good team player, hospitality experience, excellent communication skills must have. Please stop by at the restaurant between 11am to 3.30pm 54 2nd st. San Francisco, CA 94105 If you see this add, we’re still hiring. Thank you