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'description' => '<p><strong>Pastry Chef</strong></p>
<p>Seeking Top Tier Pastry Chef (great company culture and benefits!)</p>
<p><br />We’re seeking a talented Pastry Chef to join our team! Michelin starred restaurant experience strongly preferred. The ideal candidate should also be creative; enjoy preparing a variety of desserts inspired by different cultures and themes; be fast, clean, and efficient; and have a positive team-oriented attitude.</p>
<p>Check us out at www.componerefinecatering.com where you can learn more about our company, read about our own small Marin farm, and more.</p>
<p>Our culinary team is a group of accomplished restaurant chefs that never thought they’d do catering but now enjoy reimaging the industry. This position provides an opportunity to be creative, constantly experience new things, and have some evenings off on non-event days, without many of the compromises commonly associated with catering.</p>
<p>Our previous pastry chef was formerly head Pastry Chef of the French Laundry and Benu and can still consult if needed on menus that were written previously.</p>
<p>This position may be structured as either a full-time salaried or part-time hourly position. A full-time salaried position would require being able to help out in savory during slow pastry weeks.</p>
<p><br /><strong>Benefits for the full-time salaried position:</strong><br />Competitive pay</p>
<p>Unlimited vacation package including time off for both Thanksgiving and Christmas (most team members average around 4-5 weeks per year plus three day weekends)</p>
<p>Full paid Kaiser health plan and dental benefits</p>
<p>Paid premium health club membership</p>
<p>Profit sharing retirement plan</p>
<p>A sampling of press quotes:<br />"Componere Fine Catering compares to the best restaurants in the Bay Area." - Silicon Valley Magazine</p>
<p>2018 Zagat "10 Under the Radar Chefs to Know"</p>
<p>"Meals as good as the French Laundry" - Bloomberg</p>
<p>"Executes restaurant-level experiences in the far reaches" - San Francisco Chronicle</p>
<p>Voted "Best non-brick and mortar restaurant" by the chefs and restaurateurs of the Golden Gate Restaurant Association</p>
<p>"On the Cutting Edge: Componere Fine Catering stays ahead of the culinary curve...beautiful cuisine made from sustainably grown organic ingredients..." San Francisco Magazine</p>
<p>Qualifications:<br />Culinary degree preferred<br />3-5 years experience in current top restaurants<br />Understand or experience in preparing desserts in volume<br />Ability to type fluently and use spreadsheets for planning prep lists, ordering product, etc.<br />Custom design menus<br />Consistently research and develop new pastry ideas <br />Ability to manage food costs, order product quantities correctly, etc.</p>
<p>Physical Demands and Work Environment<br />Physical Demands: While performing the duties of this job, the employee is required to walk/stand up to the entire day or duration of an event, sitting at a desk using the computer, or be sitting in a vehicle while driving. The employee must occasionally reach, bend, stoop and lift up to 40 lbs., reach overhead, perform repetitive motion, and have the stamina to work up to 12 hours a day.</p>
<p>Work Environment: While performing the duties of this job at an event site, the employee is exposed to ambient temperatures and weather conditions at the time of an event or in the kitchen.</p>
<p>Componere Fine Catering is proud to be an Equal Employment Opportunity Employer! We value all our team members and do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.</p>',
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Seeking Top Tier Pastry Chef (great company culture and benefits!)
We’re seeking a talented Pastry Chef to join our team! Michelin starred restaurant experience strongly preferred. The ideal candidate should also be creative; enjoy preparing a variety of desserts inspired by different cultures and themes; be fast, clean, and efficient; and have a positive team-oriented attitude.
Check us out at www.componerefinecatering.com where you can learn more about our company, read about our own small Marin farm, and more.
Our culinary team is a group of accomplished restaurant chefs that never thought they’d do catering but now enjoy reimaging the industry. This position provides an opportunity to be creative, constantly experience new things, and have some evenings off on non-event days, without many of the compromises commonly associated with catering.
Our previous pastry chef was formerly head Pastry Chef of the French Laundry and Benu and can still consult if needed on menus that were written previously.
This position may be structured as either a full-time salaried or part-time hourly position. A full-time salaried position would require being able to help out in savory during slow pastry weeks.
Benefits for the full-time salaried position:Competitive pay
Unlimited vacation package including time off for both Thanksgiving and Christmas (most team members average around 4-5 weeks per year plus three day weekends)
Full paid Kaiser health plan and dental benefits
Paid premium health club membership
Profit sharing retirement plan
A sampling of press quotes:\"Componere Fine Catering compares to the best restaurants in the Bay Area.\" - Silicon Valley Magazine
2018 Zagat \"10 Under the Radar Chefs to Know\"
\"Meals as good as the French Laundry\" - Bloomberg
\"Executes restaurant-level experiences in the far reaches\" - San Francisco Chronicle
Voted \"Best non-brick and mortar restaurant\" by the chefs and restaurateurs of the Golden Gate Restaurant Association
\"On the Cutting Edge: Componere Fine Catering stays ahead of the culinary curve...beautiful cuisine made from sustainably grown organic ingredients...\" San Francisco Magazine
Qualifications:Culinary degree preferred3-5 years experience in current top restaurantsUnderstand or experience in preparing desserts in volumeAbility to type fluently and use spreadsheets for planning prep lists, ordering product, etc.Custom design menusConsistently research and develop new pastry ideas Ability to manage food costs, order product quantities correctly, etc.
Physical Demands and Work EnvironmentPhysical Demands: While performing the duties of this job, the employee is required to walk/stand up to the entire day or duration of an event, sitting at a desk using the computer, or be sitting in a vehicle while driving. The employee must occasionally reach, bend, stoop and lift up to 40 lbs., reach overhead, perform repetitive motion, and have the stamina to work up to 12 hours a day.
Work Environment: While performing the duties of this job at an event site, the employee is exposed to ambient temperatures and weather conditions at the time of an event or in the kitchen.
Componere Fine Catering is proud to be an Equal Employment Opportunity Employer! We value all our team members and do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics."/>
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<p>Seeking Top Tier Pastry Chef (great company culture and benefits!)</p>
<p><br />We’re seeking a talented Pastry Chef to join our team! Michelin starred restaurant experience strongly preferred. The ideal candidate should also be creative; enjoy preparing a variety of desserts inspired by different cultures and themes; be fast, clean, and efficient; and have a positive team-oriented attitude.</p>
<p>Check us out at www.componerefinecatering.com where you can learn more about our company, read about our own small Marin farm, and more.</p>
<p>Our culinary team is a group of accomplished restaurant chefs that never thought they’d do catering but now enjoy reimaging the industry. This position provides an opportunity to be creative, constantly experience new things, and have some evenings off on non-event days, without many of the compromises commonly associated with catering.</p>
<p>Our previous pastry chef was formerly head Pastry Chef of the French Laundry and Benu and can still consult if needed on menus that were written previously.</p>
<p>This position may be structured as either a full-time salaried or part-time hourly position. A full-time salaried position would require being able to help out in savory during slow pastry weeks.</p>
<p><br /><strong>Benefits for the full-time salaried position:</strong><br />Competitive pay</p>
<p>Unlimited vacation package including time off for both Thanksgiving and Christmas (most team members average around 4-5 weeks per year plus three day weekends)</p>
<p>Full paid Kaiser health plan and dental benefits</p>
<p>Paid premium health club membership</p>
<p>Profit sharing retirement plan</p>
<p>A sampling of press quotes:<br />"Componere Fine Catering compares to the best restaurants in the Bay Area." - Silicon Valley Magazine</p>
<p>2018 Zagat "10 Under the Radar Chefs to Know"</p>
<p>"Meals as good as the French Laundry" - Bloomberg</p>
<p>"Executes restaurant-level experiences in the far reaches" - San Francisco Chronicle</p>
<p>Voted "Best non-brick and mortar restaurant" by the chefs and restaurateurs of the Golden Gate Restaurant Association</p>
<p>"On the Cutting Edge: Componere Fine Catering stays ahead of the culinary curve...beautiful cuisine made from sustainably grown organic ingredients..." San Francisco Magazine</p>
<p>Qualifications:<br />Culinary degree preferred<br />3-5 years experience in current top restaurants<br />Understand or experience in preparing desserts in volume<br />Ability to type fluently and use spreadsheets for planning prep lists, ordering product, etc.<br />Custom design menus<br />Consistently research and develop new pastry ideas <br />Ability to manage food costs, order product quantities correctly, etc.</p>
<p>Physical Demands and Work Environment<br />Physical Demands: While performing the duties of this job, the employee is required to walk/stand up to the entire day or duration of an event, sitting at a desk using the computer, or be sitting in a vehicle while driving. The employee must occasionally reach, bend, stoop and lift up to 40 lbs., reach overhead, perform repetitive motion, and have the stamina to work up to 12 hours a day.</p>
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<h1>Pastry Chefs - Top Tier Pastry Chef (great company culture and benefits!)</h1>
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Componere fine catering </p>
<div class="date-location">Oct 10, 2018 - Emeryville</div>
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<p><strong>Pastry Chef</strong></p>
<p>Seeking Top Tier Pastry Chef (great company culture and benefits!)</p>
<p><br />We’re seeking a talented Pastry Chef to join our team! Michelin starred restaurant experience strongly preferred. The ideal candidate should also be creative; enjoy preparing a variety of desserts inspired by different cultures and themes; be fast, clean, and efficient; and have a positive team-oriented attitude.</p>
<p>Check us out at www.componerefinecatering.com where you can learn more about our company, read about our own small Marin farm, and more.</p>
<p>Our culinary team is a group of accomplished restaurant chefs that never thought they’d do catering but now enjoy reimaging the industry. This position provides an opportunity to be creative, constantly experience new things, and have some evenings off on non-event days, without many of the compromises commonly associated with catering.</p>
<p>Our previous pastry chef was formerly head Pastry Chef of the French Laundry and Benu and can still consult if needed on menus that were written previously.</p>
<p>This position may be structured as either a full-time salaried or part-time hourly position. A full-time salaried position would require being able to help out in savory during slow pastry weeks.</p>
<p><br /><strong>Benefits for the full-time salaried position:</strong><br />Competitive pay</p>
<p>Unlimited vacation package including time off for both Thanksgiving and Christmas (most team members average around 4-5 weeks per year plus three day weekends)</p>
<p>Full paid Kaiser health plan and dental benefits</p>
<p>Paid premium health club membership</p>
<p>Profit sharing retirement plan</p>
<p>A sampling of press quotes:<br />"Componere Fine Catering compares to the best restaurants in the Bay Area." - Silicon Valley Magazine</p>
<p>2018 Zagat "10 Under the Radar Chefs to Know"</p>
<p>"Meals as good as the French Laundry" - Bloomberg</p>
<p>"Executes restaurant-level experiences in the far reaches" - San Francisco Chronicle</p>
<p>Voted "Best non-brick and mortar restaurant" by the chefs and restaurateurs of the Golden Gate Restaurant Association</p>
<p>"On the Cutting Edge: Componere Fine Catering stays ahead of the culinary curve...beautiful cuisine made from sustainably grown organic ingredients..." San Francisco Magazine</p>
<p>Qualifications:<br />Culinary degree preferred<br />3-5 years experience in current top restaurants<br />Understand or experience in preparing desserts in volume<br />Ability to type fluently and use spreadsheets for planning prep lists, ordering product, etc.<br />Custom design menus<br />Consistently research and develop new pastry ideas <br />Ability to manage food costs, order product quantities correctly, etc.</p>
<p>Physical Demands and Work Environment<br />Physical Demands: While performing the duties of this job, the employee is required to walk/stand up to the entire day or duration of an event, sitting at a desk using the computer, or be sitting in a vehicle while driving. The employee must occasionally reach, bend, stoop and lift up to 40 lbs., reach overhead, perform repetitive motion, and have the stamina to work up to 12 hours a day.</p>
<p>Work Environment: While performing the duties of this job at an event site, the employee is exposed to ambient temperatures and weather conditions at the time of an event or in the kitchen.</p>
<p>Componere Fine Catering is proud to be an Equal Employment Opportunity Employer! We value all our team members and do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.</p> </div>
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'title' => 'Executive Chef',
'description' => '<strong>Job Snapshot</strong><br><br><STRONG>KIMPTON ROATN, HONDURAS</STRONG><br><br>Owned and developed by Vista Capital, the new Kimpton Roatn will be a complete reimagining of the existing Grand Roatn Resort and mark the first internationally branded hospitality offering on the island. With established Caribbean architects Lane Pettigrew Associates at the helm, the new Kimpton will expand the footprint of the property to a total of 126 guest rooms inclusive of 43 one- and two-bedroom suites and one Presidential suite. Guests of the resort will enjoy amenities such as a rooftop sky bar with a glass-fronted pool, expansive outdoor pool, chef-driven restaurant, lounge and beach bars, fitness center, luxurious spa, water sports facilities and nearly 6,000 square feet of indoor and outdoor meetings and events space.<br><br><STRONG>SUMMARY:</STRONG><br><br>Use your experience and knowledge of food industry trends and ingredients to create exciting, innovative, and delicious menus. Lead each outlet on a daily basis with efficiency, respect, professionalism, patience, and compassion. Understand the culinary philosophy of the restaurants and other outlets as well as restaurant and company policies. You'll own team leadership, communication, hiring, training, development, and problem resolution all the while providing outstanding service to our guests along the way. You'll act as an advocate for the food and beverage outlets, be a creator of ridiculously personal experiences, and develop relationships with guests that will compel them to return.<br><br><STRONG>ESSENTIAL DUTIES AND RESPONSIBILITIES:</STRONG><br><br><UL><LI> Ensure that all guests feel welcome and are given responsive, professional, and gracious service at all times. </li><li> Create dynamic menus that evolve and change on a regular basis. </li><li> Document all recipes in standard kitchen format and share with kitchen employees.</li><li> Responsible for keeping staff up to date on menu changes.</li><li> Ensure that all food products are consistently prepared and served according to the restaurants recipes, portioning, and cooking standards.</li><li> Proper guest service requires that the food is produced on a timely basis. Train the kitchen staff to produce meals promptly - the goal is to execute all tickets in 20 minutes or less. </li><li> Assume 100% responsibility for the quality of products served. </li><li> Fill in where needed to ensure guest service standards and efficient operations.</li><li> Perform inventory and purchasing responsibilities daily.</li><li> Ensure that all products are received in correct unit count and condition and that deliveries are performed in accordance with the restaurants receiving policies and procedures. </li><li> Responsible for the supervision of the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, and walk-in. </li><li> Meet financial targets while achieving food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is your responsibility to identify the problems and bring them promptly to the attention of the General Manager. </li><li> Ensure that all equipment is kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs.</li><li> Foster opportunities for your team to learn, grow, and develop their abilities.</li><li> Collaborate with the team to create a culture and work environment founded on respect. </li><li> Offer positive solutions to problems or issues.</li><li> Continually strive to develop your staff in all areas of managerial and professional development as well as in food education.</li><li> Attend all scheduled employee meetings, property meetings and bring suggestions for improvement.</li><li> Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner.</li><li> Fully understand and comply with all applicable local regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests, or related standards as outlined by the Kimpton R+B division.</li><li> Schedule labor as required by business activity while ensuring that all positions are staffed when needed while maintaining labor cost objectives.</li><li> Lead and participate in ongoing service education through facilitating daily line-ups, quarterly menu meetings, and new back and front of house training programs. </li><li> Recruit, interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and resolve problems.</li><li> Be knowledgeable of restaurant policies regarding staff and together with the People + Culture Representative administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures. </li><li> Follow all uniform and hygiene standards.</LI></UL><br><br><STRONG>SPECIFIC EXPERIENCE WE'RE SEEKING:</STRONG><br><br><UL><LI> Minimum 3 years of experience as an Executive Chef, preferably overseeing large, fast-paced, multi-outlet kitchens. </li><li> 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred.</li><li> Spoken and written fluency in both the Spanish and English languages.</li><li> Food Handler Certification (or applicable local certification), Alcohol Awareness Certification (if applicable).</li><li> Able to organize and lead a time while managing multiple priorities under tight timelines in a rapidly changing environment.</li><li> Able to learn, retain, and present product, menu, and allergy information to guests and staff.</li><li> Advanced knowledge of Back-of-House and/or Front-of-House restaurant operations and management may be required. </li><li> Knowledge of or ability to quickly learn financial and business metrics and their effect on restaurant operation.</li><li> Advanced and adaptable knowledge of culinary arts, oenology, pastry, banquet, and in-room dining, as well as people management skills may be required.</li><li> Knowledge of Microsoft Windows operating system, Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business and accounting software may be required.</li><li> You've got a flexible schedule, able to work weekends, nights, mornings, and holidays when needed.</li><li> Must be familiar with health requirements, OSHA regulations and Department of Labor regulations as they pertain to all kitchen and restaurant employees.</li><li> You're an expert in food product, presentation, quality and preparation along with menu concept, design, and food costing. </li><li> You're passionate about industry trends and techniques.</li><li> You are a strong leader with the ability to manage a large and busy kitchen that services the restaurant, private dining, and/or restaurant bar outlets (may include In-Room Dining and Banquets Catering). </li><li> Excellent interpersonal communication skills that foster positive working relationships with all teammates.</li><li> Willing and able to work with PR and Marketing in the creation of campaigns and budgets. </LI></UL><br><br><STRONG>QUALIFICATION REQUIREMENTS:</STRONG><br><br>To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.<br><br><STRONG>Education and/or Experience</STRONG>: 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred. Minimum of 3 years of experience as an Executive Chef, preferably overseeing large, fast-paced, multi-outlet kitchens. <br><br><STRONG>Language Skills</STRONG>: Ability to read, write, and verbally communicate in both English and Spanish effectively and professionally with other business departments, guests, and vendors. 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'title' => 'Meat & Seafood Team Member (Service Counter) - Full Time',
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All positions must strive to support WFM core values and goals, promote national, regional, and store programs and initiatives, and ensure adherence to all applicable health and safety regulations.****Responsibilities****</p><p>* Follows department procedures for preparing, storing, rotating, and stocking of product.</p><p>* Prepares, packages, weighs, and prices products for sale.</p><p>* Monitors product quality and freshness and ensures proper product rotation.</p><p>* Ensures cases and shelves are clean and well-stocked.</p><p>* Completes spoilage, sampling, temperature, and sweep logs as required.</p><p>* Assists with periodic inventory checks.</p><p>* Arrives to work station on time, appropriately groomed, dressed and ready to work; works all scheduled shifts and attends required trainings and meetings.</p><p>* Provides excellent customer service, addresses needs of customers in a timely and effective manner and models suggestive selling techniques; answers phones and pages promptly and courteously.</p><p>* Maximizes sales potential through effective and proper procedures for prepping, storing, rotating, stocking, and merchandising product.</p><p>* Follows and complies, or ensures compliance, with established procedures, including Weights and Measures, health and sanitation, and safe work practices.</p><p>* Maintains, or ensures maintenance of, a clean and sanitary working and shopping environment; maintains equipment in accordance with WFM cleanliness and safety standards.</p><p>* Performs opening, mid, and closing duties as assigned; ensures accuracy of signs and pricing.</p><p>* Immediately reports safety hazards and violations.</p><p>* Performs other duties as assigned by store, regional, or national leadership. </p><p>****Knowledge, Skills, & Abilities****</p><p>* Ability to sell proactively.</p><p>* Ability to learn basic knowledge of all products carried in department</p><p>* Ability to visually examine products for quality and freshness.</p><p>* Proactively reads labels and familiarizes oneself on various products.</p><p>* Strong to excellent communication skills and willingness to work as part of a team.</p><p>* Ability to deliver information in a clear and respectable manner to fellow Team Members, customers, and vendors.</p><p>* Ability to meet customer service expectations and standards in all interactions with customers, vendors, and Team Members.</p><p>* Ability to follow directions and procedures; effective time management and organization skills.</p><p>* Passion for natural foods and the mission of Whole Foods Market.</p><p>* Strong work ethic and ability to work in a fast-paced environment with a sense of urgency.</p><p>* Understanding of and compliance with WFM quality goals. </p><p>****Desired Work Experiences****</p><p>* No prior retail experience required. </p><p>****Physical Requirements/Working Conditions****</p><p>* Must be able to lift 50 pounds.</p><p>* In an 8-hour work day: standing/walking 6-8 hours.</p><p>* Hand use: single grasping, fine manipulation, pushing and pulling.</p><p>* Work requires the following motions: bending, twisting, squatting and reaching.</p><p>* Exposure to FDA approved cleaning chemicals.</p><p>* Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit.</p><p>* Ability to work in a wet and cold environment.</p><p>* Ability to work a flexible schedule including nights, weekends, and holidays as needed.</p><p>* Ability to use tools and equipment, including box cutters, knives, electric pallet jacks, forklifts, hand trucks, six-wheel carts, balers, and other heavy machinery.</p><p>**Note****:** *The purpose of this document is to provide a general summary of essential responsibilities for the position and is not meant as an exhaustive list. This document does not reflect all job duties or requirements for every position. Requirements build as one progresses through the job levels, so any job duties required at a lower level may be required at the higher level in addition to the duties listed for that higher level. Duties, assignments, and other responsibilities may differ for similar positions based on business conditions, departmental or geographic location, and/or needs for the particular position. An individual must demonstrate successful performance in their current position before being considered for promotion. In addition, in order to promote into a higher-level position, a business need for the promotion must exist and the candidate must be considered the most qualified person for the new position. Completion of certain milestones such as obtaining an advanced degree or certification, time in current position, or developing skills to perform at the higher-level role do not guarantee a promotion.*</p><p>***At Whole Foods Market, we provide a fair and equal employment opportunity for all Team Members and candidates regardless of race, color, religion, national origin, gender, pregnancy, sexual orientation, gender identity/expression, age, marital status, disability, or any other legally protected characteristic. Whole Foods Market hires and promotes individuals solely based on qualifications for the position to be filled and business needs.***</p><p>** The Goods**</p><p>Real benefits go beyond what you'd expect. We call ours "Whole Benefits," and they cover Physical, Mental, and Financial health. Here are a few of the perks you can expect in these areas. </p><p>Perkbox We offer Team Members who pass their probationary period access to Perkbox - offering 200+ discounts on cinema tickets,restaurants, lifestyle and more. ** The Goods**</p><p>Real benefits go beyond what you'd expect. We call ours "Whole Benefits," and they cover Physical, Mental, and Financial health. Here are a few of the perks you can expect in these areas. </p><p>Competitive Health Benefits We offer access to health insurance for all full-time Team Members to keep you feeling great. How would you rate your experience popup</p>',
'post_date' => '2023-05-25T13:50:49Z'
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'title' => 'Dishwasher - Up To $20 Per Hour',
'description' => '<p>**Description**</p><p>**Walk in for an on-the-spot interview every Monday-Friday 2pm-4pm! </p><p>KITCHEN TEAM MEMBER Line Cook, Prep Cook, Dishwasher**</p><p>**Not your average restaurant**</p><p>Mendocino Farms Sandwich Market is looking for talented, hardworking, and highly motivated back of house Team Members to join our Production Team!</p><p>**Here are some of the things you can expect to learn and do:**</p><p>* Demonstrate positive attitude, initiative and enthusiasm</p><p>* Be organized and clean throughout the shift</p><p>* Prepare delicious---gourmet food</p><p>* Exhibit teamwork and effective communication</p><p>* Cross train and work in multiple kitchen stations, prep, dish, garnish, grill</p><p>* Maintain a clean kitchen, attend to special requests & keep guests happy!</p><p>* Have fun cooking for our Mendo fans! </p><p>**Schedule:**</p><p>* Full-time AND Part-time hours available</p><p>* Ability to work a flexible schedule including nights, weekends, and holidays</p><p>**Compensation:**</p><p>* Competitive Pay </p><p>* Tips ALL Mendo Team Members participate in the tip pool averaging an additional $4 - $5 per hour!</p><p>* Opportunities for career advancement</p><p>**Perks/Benefits**</p><p>* Health, Dental & Vision for Team Members who qualify</p><p>* Free and delicious Mendo Meals on every shift!</p><p>**Responsibilities & Essential Functions:**</p><p>* Frequent walking and standing for long periods of time</p><p>* Ability to reach hands and arms in any direction and kneel and stoop repeatedly</p><p>* Occasionally access high storage shelving with the use of step ladder</p><p>* Lift and carry up to 35 lbs.</p><p>* Perform repetitive tasks</p><p>* Prepare food items as directed in a sanitary and timely manner</p><p>* Follow recipes and presentation specifications</p><p>* Operate standard kitchen equipment safety and efficiently</p><p>* Clean and maintain station in practicing good safety and sanitation</p><p>* The ability to work in an environment around smoke, steam, high temperatures, humidity and extreme cold</p><p>*Must be 18 years of age or older</p><p>**The purpose of this document is to provide a general summary of essential responsibilities for the position and is not meant as an exhaustive list. </p><p>**There is no I in Mendo**</p><p>Mendocino Farms is an equal opportunity employer that values diversity at all levels. All individuals, regardless of personal characteristics, are encouraged to apply. Mendocino Farms will consider qualified applicants with criminal histories for employment in a manner consistent with the requirements of the Fair Chance Initiative for Hiring.</p>',
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'title' => 'Sous Chef',
'description' => '<p><p>**Job Number** 23069311</p><br><p>**Job Category** Food and Beverage & Culinary</p><br><p>**Location** Palace Hotel a Luxury Collection Hotel San Francisco, 2 New Montgomery Street, San Francisco, California, United States</p><br><p>**Schedule** Full-Time</p><br><p>**Located Remotely?** N</p><br><p>**Relocation?** N</p><br><p>**Position Type** Non-Management</p><br><p>**JOB SUMMARY**</p><br><p>Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down work station. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.</p><br><p>Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time or for an entire work shift. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.</p><br><p>The pay range for this position is $26.31 to $26.31 per hour and offers health care benefits, flexible spending accounts, 401(k) plan, earned paid time off and/or sick leave, life insurance, disability coverage, and other life and work wellness benefits. Benefits may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions.</p><br><p>_Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law._</p><br><p>The Luxury Collection is a glittering ensemble of locally authentic hotels and resorts from around the world. Our hotel teams curate the worlds most enriching and desirable destination experiences. Our mission is to guide our guests, these seasoned travelers on transformative journeys that touch their spirits, enrich their lives and create lasting memories. If you are someone with an appreciation for evocative storytelling and a desire to provide genuine, personalized, and anticipatory service, then we invite you to join us on our journey and explore a career with The Luxury Collection.</p><br></p>',
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'title' => 'Pastry Chefs - Top Tier Pastry Chef (great company culture and benefits!)',
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'description' => '<p><strong>Pastry Chef</strong></p>
<p>Seeking Top Tier Pastry Chef (great company culture and benefits!)</p>
<p><br />We’re seeking a talented Pastry Chef to join our team! Michelin starred restaurant experience strongly preferred. The ideal candidate should also be creative; enjoy preparing a variety of desserts inspired by different cultures and themes; be fast, clean, and efficient; and have a positive team-oriented attitude.</p>
<p>Check us out at www.componerefinecatering.com where you can learn more about our company, read about our own small Marin farm, and more.</p>
<p>Our culinary team is a group of accomplished restaurant chefs that never thought they’d do catering but now enjoy reimaging the industry. This position provides an opportunity to be creative, constantly experience new things, and have some evenings off on non-event days, without many of the compromises commonly associated with catering.</p>
<p>Our previous pastry chef was formerly head Pastry Chef of the French Laundry and Benu and can still consult if needed on menus that were written previously.</p>
<p>This position may be structured as either a full-time salaried or part-time hourly position. A full-time salaried position would require being able to help out in savory during slow pastry weeks.</p>
<p><br /><strong>Benefits for the full-time salaried position:</strong><br />Competitive pay</p>
<p>Unlimited vacation package including time off for both Thanksgiving and Christmas (most team members average around 4-5 weeks per year plus three day weekends)</p>
<p>Full paid Kaiser health plan and dental benefits</p>
<p>Paid premium health club membership</p>
<p>Profit sharing retirement plan</p>
<p>A sampling of press quotes:<br />"Componere Fine Catering compares to the best restaurants in the Bay Area." - Silicon Valley Magazine</p>
<p>2018 Zagat "10 Under the Radar Chefs to Know"</p>
<p>"Meals as good as the French Laundry" - Bloomberg</p>
<p>"Executes restaurant-level experiences in the far reaches" - San Francisco Chronicle</p>
<p>Voted "Best non-brick and mortar restaurant" by the chefs and restaurateurs of the Golden Gate Restaurant Association</p>
<p>"On the Cutting Edge: Componere Fine Catering stays ahead of the culinary curve...beautiful cuisine made from sustainably grown organic ingredients..." San Francisco Magazine</p>
<p>Qualifications:<br />Culinary degree preferred<br />3-5 years experience in current top restaurants<br />Understand or experience in preparing desserts in volume<br />Ability to type fluently and use spreadsheets for planning prep lists, ordering product, etc.<br />Custom design menus<br />Consistently research and develop new pastry ideas <br />Ability to manage food costs, order product quantities correctly, etc.</p>
<p>Physical Demands and Work Environment<br />Physical Demands: While performing the duties of this job, the employee is required to walk/stand up to the entire day or duration of an event, sitting at a desk using the computer, or be sitting in a vehicle while driving. The employee must occasionally reach, bend, stoop and lift up to 40 lbs., reach overhead, perform repetitive motion, and have the stamina to work up to 12 hours a day.</p>
<p>Work Environment: While performing the duties of this job at an event site, the employee is exposed to ambient temperatures and weather conditions at the time of an event or in the kitchen.</p>
<p>Componere Fine Catering is proud to be an Equal Employment Opportunity Employer! We value all our team members and do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.</p>',
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content="Pastry Chef
Seeking Top Tier Pastry Chef (great company culture and benefits!)
We’re seeking a talented Pastry Chef to join our team! Michelin starred restaurant experience strongly preferred. The ideal candidate should also be creative; enjoy preparing a variety of desserts inspired by different cultures and themes; be fast, clean, and efficient; and have a positive team-oriented attitude.
Check us out at www.componerefinecatering.com where you can learn more about our company, read about our own small Marin farm, and more.
Our culinary team is a group of accomplished restaurant chefs that never thought they’d do catering but now enjoy reimaging the industry. This position provides an opportunity to be creative, constantly experience new things, and have some evenings off on non-event days, without many of the compromises commonly associated with catering.
Our previous pastry chef was formerly head Pastry Chef of the French Laundry and Benu and can still consult if needed on menus that were written previously.
This position may be structured as either a full-time salaried or part-time hourly position. A full-time salaried position would require being able to help out in savory during slow pastry weeks.
Benefits for the full-time salaried position:Competitive pay
Unlimited vacation package including time off for both Thanksgiving and Christmas (most team members average around 4-5 weeks per year plus three day weekends)
Full paid Kaiser health plan and dental benefits
Paid premium health club membership
Profit sharing retirement plan
A sampling of press quotes:\"Componere Fine Catering compares to the best restaurants in the Bay Area.\" - Silicon Valley Magazine
2018 Zagat \"10 Under the Radar Chefs to Know\"
\"Meals as good as the French Laundry\" - Bloomberg
\"Executes restaurant-level experiences in the far reaches\" - San Francisco Chronicle
Voted \"Best non-brick and mortar restaurant\" by the chefs and restaurateurs of the Golden Gate Restaurant Association
\"On the Cutting Edge: Componere Fine Catering stays ahead of the culinary curve...beautiful cuisine made from sustainably grown organic ingredients...\" San Francisco Magazine
Qualifications:Culinary degree preferred3-5 years experience in current top restaurantsUnderstand or experience in preparing desserts in volumeAbility to type fluently and use spreadsheets for planning prep lists, ordering product, etc.Custom design menusConsistently research and develop new pastry ideas Ability to manage food costs, order product quantities correctly, etc.
Physical Demands and Work EnvironmentPhysical Demands: While performing the duties of this job, the employee is required to walk/stand up to the entire day or duration of an event, sitting at a desk using the computer, or be sitting in a vehicle while driving. The employee must occasionally reach, bend, stoop and lift up to 40 lbs., reach overhead, perform repetitive motion, and have the stamina to work up to 12 hours a day.
Work Environment: While performing the duties of this job at an event site, the employee is exposed to ambient temperatures and weather conditions at the time of an event or in the kitchen.
Componere Fine Catering is proud to be an Equal Employment Opportunity Employer! We value all our team members and do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics."/>
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<p>Seeking Top Tier Pastry Chef (great company culture and benefits!)</p>
<p><br />We’re seeking a talented Pastry Chef to join our team! Michelin starred restaurant experience strongly preferred. The ideal candidate should also be creative; enjoy preparing a variety of desserts inspired by different cultures and themes; be fast, clean, and efficient; and have a positive team-oriented attitude.</p>
<p>Check us out at www.componerefinecatering.com where you can learn more about our company, read about our own small Marin farm, and more.</p>
<p>Our culinary team is a group of accomplished restaurant chefs that never thought they’d do catering but now enjoy reimaging the industry. This position provides an opportunity to be creative, constantly experience new things, and have some evenings off on non-event days, without many of the compromises commonly associated with catering.</p>
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<p>This position may be structured as either a full-time salaried or part-time hourly position. A full-time salaried position would require being able to help out in savory during slow pastry weeks.</p>
<p><br /><strong>Benefits for the full-time salaried position:</strong><br />Competitive pay</p>
<p>Unlimited vacation package including time off for both Thanksgiving and Christmas (most team members average around 4-5 weeks per year plus three day weekends)</p>
<p>Full paid Kaiser health plan and dental benefits</p>
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<p>A sampling of press quotes:<br />"Componere Fine Catering compares to the best restaurants in the Bay Area." - Silicon Valley Magazine</p>
<p>2018 Zagat "10 Under the Radar Chefs to Know"</p>
<p>"Meals as good as the French Laundry" - Bloomberg</p>
<p>"Executes restaurant-level experiences in the far reaches" - San Francisco Chronicle</p>
<p>Voted "Best non-brick and mortar restaurant" by the chefs and restaurateurs of the Golden Gate Restaurant Association</p>
<p>"On the Cutting Edge: Componere Fine Catering stays ahead of the culinary curve...beautiful cuisine made from sustainably grown organic ingredients..." San Francisco Magazine</p>
<p>Qualifications:<br />Culinary degree preferred<br />3-5 years experience in current top restaurants<br />Understand or experience in preparing desserts in volume<br />Ability to type fluently and use spreadsheets for planning prep lists, ordering product, etc.<br />Custom design menus<br />Consistently research and develop new pastry ideas <br />Ability to manage food costs, order product quantities correctly, etc.</p>
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<h1>Pastry Chefs - Top Tier Pastry Chef (great company culture and benefits!)</h1>
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Componere fine catering </p>
<div class="date-location">Oct 10, 2018 - Emeryville</div>
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<p><strong>Pastry Chef</strong></p>
<p>Seeking Top Tier Pastry Chef (great company culture and benefits!)</p>
<p><br />We’re seeking a talented Pastry Chef to join our team! Michelin starred restaurant experience strongly preferred. The ideal candidate should also be creative; enjoy preparing a variety of desserts inspired by different cultures and themes; be fast, clean, and efficient; and have a positive team-oriented attitude.</p>
<p>Check us out at www.componerefinecatering.com where you can learn more about our company, read about our own small Marin farm, and more.</p>
<p>Our culinary team is a group of accomplished restaurant chefs that never thought they’d do catering but now enjoy reimaging the industry. This position provides an opportunity to be creative, constantly experience new things, and have some evenings off on non-event days, without many of the compromises commonly associated with catering.</p>
<p>Our previous pastry chef was formerly head Pastry Chef of the French Laundry and Benu and can still consult if needed on menus that were written previously.</p>
<p>This position may be structured as either a full-time salaried or part-time hourly position. A full-time salaried position would require being able to help out in savory during slow pastry weeks.</p>
<p><br /><strong>Benefits for the full-time salaried position:</strong><br />Competitive pay</p>
<p>Unlimited vacation package including time off for both Thanksgiving and Christmas (most team members average around 4-5 weeks per year plus three day weekends)</p>
<p>Full paid Kaiser health plan and dental benefits</p>
<p>Paid premium health club membership</p>
<p>Profit sharing retirement plan</p>
<p>A sampling of press quotes:<br />"Componere Fine Catering compares to the best restaurants in the Bay Area." - Silicon Valley Magazine</p>
<p>2018 Zagat "10 Under the Radar Chefs to Know"</p>
<p>"Meals as good as the French Laundry" - Bloomberg</p>
<p>"Executes restaurant-level experiences in the far reaches" - San Francisco Chronicle</p>
<p>Voted "Best non-brick and mortar restaurant" by the chefs and restaurateurs of the Golden Gate Restaurant Association</p>
<p>"On the Cutting Edge: Componere Fine Catering stays ahead of the culinary curve...beautiful cuisine made from sustainably grown organic ingredients..." San Francisco Magazine</p>
<p>Qualifications:<br />Culinary degree preferred<br />3-5 years experience in current top restaurants<br />Understand or experience in preparing desserts in volume<br />Ability to type fluently and use spreadsheets for planning prep lists, ordering product, etc.<br />Custom design menus<br />Consistently research and develop new pastry ideas <br />Ability to manage food costs, order product quantities correctly, etc.</p>
<p>Physical Demands and Work Environment<br />Physical Demands: While performing the duties of this job, the employee is required to walk/stand up to the entire day or duration of an event, sitting at a desk using the computer, or be sitting in a vehicle while driving. The employee must occasionally reach, bend, stoop and lift up to 40 lbs., reach overhead, perform repetitive motion, and have the stamina to work up to 12 hours a day.</p>
<p>Work Environment: While performing the duties of this job at an event site, the employee is exposed to ambient temperatures and weather conditions at the time of an event or in the kitchen.</p>
<p>Componere Fine Catering is proud to be an Equal Employment Opportunity Employer! We value all our team members and do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.</p> </div>
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