Assist the Chef de Cuisine and Sous Chef to ensure quality food is prepared and displayed to achieve customer satisfaction and profitability while maintaining high standards of cleanliness and sanitation.
Responsibilities
Assist with the preparation and display of high quality foods as established by the Chef de Cuisine
Ensure all stations are properly set prior to service and make necessary corrections
Provide training and experience to staff to adhere to quality standards
Ensure food is handled, processed, and stored in accordance with the HACCP program
The Chef Supervisor oversees daily kitchen operations, supervises and trains kitchen staff, and ensures the consistent preparation of nutritious, high-quality meals that meet safety standards.
Compensation
$25.00-$30.00 per hour
Responsibilities
Provide day-to-day leadership and direction to kitchen staff.
Oversee efficient, consistent meal production while maintaining high standards for nutrition, food safety, quality, and service.
Assign tasks, coordinate kitchen workflow, monitor productivity, and ensure meal quotas and delivery schedules are achieved.
Supervise, train, coach, and support kitchen staff and volunteers.
Calculate ingredient quantities and recipe yields, monitor inventory, and coordinate supply needs.
The Sous Chef leads culinary operations at Four Seasons Hotel Los Angeles at Beverly Hills, ensuring high quality, consistency, and exceptional guest experiences.
Locations (2)
Beverly Hills, California, United States
Los Angeles, California, United States
Compensation
Salary Range: $85,000- $90,000
Responsibilities
Select, train, evaluate, lead, motivate, and coach employees
Assist in the planning and development of recipes
Control labor and operating expenses through scheduling, budgeting, and inventory control
Ensure sanitation standards set by local, state, and federal regulations are met
Monitor food shipments to ensure they meet specifications
Requirements
College graduate
Culinary school graduate
Nice to have: Second language
Skills
Cook
Commonwealth Senior Living Corporate Office · Posted Nov 9, 2026
The Cook will prepare, present, store, and dispatch all food products for the dining room, bistro, marketing catering events, and resident tray service in compliance with health and safety regulations.
Compensation
Pay Range: $16-$19 per hour.
Responsibilities
Ensure all menu items are prepared and served according to departmental policies and procedures.
Assure that the presentation of all menu items adhere to established standards.
Prepare meals on menus and based on nutritional programs and individual plans.
Ensure the quality of meals in regards to taste, presentation, and dietary requirements established by the Dining Services Director.
Ensure quality and safety of food by performing standard and any additional sanitary measures including sweeping of the floors, cleaning of surfaces, as well as proper covering and storage of food items.
Requirements
Nice to have: Working experience in the retirement home industry
The Server welcomes guests, takes accurate orders, prepares and serves food and beverages, and processes payments while maintaining clean and safe dining areas.
Responsibilities
Welcome guests, explain menu items, ingredients, pricing, and available options
Accurately enter orders into the point-of-sale system
Communicate allergies, special requests, and order modifications to team and management
Prepare, portion, assemble, package, and serve food and beverages according to JRK! standards
Verify order accuracy, presentation, modifications, and required condiments
The Assistant Bakery Manager will have the necessary confidence, commitment, and motivation to move their staff and themselves towards success. The role involves assisting in the development of the Bakery Department and coordinating activities of employees.
Responsibilities
Assists in the development of the Bakery Department by coordinating activities of all employees engaged in the sales and processing of bakery products
Leads by example; models correct behavior and adherence to company policies and procedures
Responsible for training and developing employees to assure freshness, quality, customer service, and sanitation
Ensures proper training on weighing, slicing, cutting, and serving of bakery goods
Trains employees in suggestive selling and merchandising techniques, and customer service skills
Follows the guaranteed Always Fresh procedure to ensure products are always fresh and always accurate, adhering to product shelf life standards and delivering outstanding customer service.
Responsibilities
Follows the guaranteed Always Fresh procedure to ensure products are always fresh and always accurate
Adheres to product shelf life standards to ensure the best quality product is available to guests
Delivers consistent and outstanding Customer Service by maintaining an appealing showcase
Enhances Customer Service experience through S.E.T. Principles: Smile, Eye Contact, Thank You
Helps support speed of service targets by working quickly and efficiently
Follows the guaranteed Always Fresh procedure to ensure products are always fresh and always accurate while adhering to product shelf life standards and providing outstanding customer service.
Responsibilities
Follows the Always Fresh procedure to ensure products are always fresh and accurate
Adheres to product shelf life standards
Delivers consistent and outstanding Customer Service by maintaining an appealing showcase
Supports speed of service targets by working quickly and efficiently to fill orders
Executes service recovery for customer service concerns or complaints
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