Top 58 Chef Jobs in Sebastopol, Ca

Culinary Chef Instructor
The Culinary Institute of America —Saint Helena, CA
- $98,325 a year
- Classroom
- 7 years
- Mid-level
- Disability insurance
- Health insurance
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Lead Line Cook/Sous Chef
LO & BEHOLD —Healdsburg, CA
- $25 - $29 an hour
- 8 hour shift
- Bar
- Casual dining restaurant
- Culinary experience
- Health insurance
- Dental insurance
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Chef/Kitchen Manager
Rancho nicasio —Nicasio, CA
- $60,000 - $80,000 a year
- Full-time
- Cooking
- Mid-level
- In-person
- Health insurance
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2d
Kitchen Manager/ Production Manager
Angela's Ice Cream Mill Valley —Petaluma, CA
- $25 - $30 an hour
- Full-time
- Background check
- Mid-level
- Organizational skills
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12d
Assistant, Sous Chef
Constellation Brands —Oakville, CA
- $24.37 - $37.33 an hour
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- Mid-level
- COVID-19 protective measures
- Health insurance
Culinary Services Manager
Windsong of Sonoma —Petaluma, CA
- $95,000 - $105,000 a year
- 5 years
- Computer literacy
- Bachelor's degree
- Paid holidays
- Health insurance
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10d
Culinary Manager
FOUNTAINGROVE OPCO LLC —Santa Rosa, CA
- $85,000 - $90,000 a year
- Full-time
- ServSafe
- Writing skills
- Basic math
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8d
Executive Sous Chef
Rosewood Hotel Group —Calistoga, CA
- $107,000 - $134,000 a year
- Full-time
- Hotel
- Bachelor's degree
- Continuous improvement
12d
Head Chef
FirstService Residential —Bodega Bay, CA
- $75,000 - $110,000 a year
- Weekends as needed
- Background check
- ServSafe
- Basic math
- Health savings account
- Paid holidays
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Sous Chef
Culiene —Petaluma, CA
- $55,200 - $75,800 a year
- Email
- Google Workspace
- ServSafe
- English
- 401(k)
- 401(k) matching
Quick Apply
2d
Chef of Events & Experiences
SingleThread Farms - Restaurant - Inn —Healdsburg, CA
- $90,000 - $100,000 a year
- Extended hours
- Mid-level
- Ability to climb stairs
- Continuous improvement
- Health insurance
- Dental insurance
Quick Apply
Seasonal Chef Instructor, Savory (Sur La Table)
Sur La Table —Santa Rosa, CA
- $20.71 - $22.03 an hour
- Part-time
- Mid-level
- Cash register
- Ability to lift 50 pounds
Quick Apply
Sous Chef
Charlie's —Saint Helena, CA
- $85,000 - $100,000 a year
- Full-time
- Cooking
- Mid-level
- Mentoring
- Dental insurance
- Paid time off
Quick Apply
13d
Chef
Alliance Redwoods Conference Grounds —Occidental, CA
- $22 - $35 an hour
- Full-time
- Entry level
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Executive Chef
Elsewhere Wine Bar & Lounge —Saint Helena, CA
- $115,000 - $130,000 a year
- Weekends as needed
- Mentoring
- Organizational skills
- Senior level
- Health insurance
- Paid time off
Quick Apply
Culinary Operations Manager
Little Saint —Healdsburg, CA
- $100,000 - $125,000 a year
- Full-time
- Hospitality
- Ability to walk for extended periods
- 5 years
- Health insurance
- Dental insurance
Quick Apply
TOURNANT RESTAURANT CHEF
GRATON RESORT & CASINO —Rohnert Park, CA
- $100,000 a year
- Weekends as needed
- Ability to walk for extended periods
- Ability to lift 50 pounds
- 21 years or older
- Paid time off
Full time Executive Sous Chef
Boon Eat and Drink —Guerneville, CA
- $28 - $35 an hour
- Weekends as needed
- Cooking
- Mid-level
- Restaurant
Kitchen Manager – The GOAT
New Restaurant/Nightlife/Live Entertainment Venue Opening in Santa Rosa —Santa Rosa, CA
- $60,000 - $70,000 a year
- Weekends as needed
- ServSafe
- Mid-level
- Recruiting
- Paid time off
Quick Apply
13d
SONOMA SOCIAL SOUS CHEF
GRATON RESORT & CASINO —Rohnert Park, CA
- $80,000 a year
- 8 hour shift
- Hospitality
- 21 years or older
- Mentoring

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Culinary Chef Instructor

The Culinary Institute of America -
Saint Helena, CA

Quick Apply

Job Details

$98,325 a year

Benefits

Disability insurance
Health insurance
Dental insurance
Paid time off
Vision insurance
Life insurance
Retirement plan

Qualifications

Computer operation
Faculty collaboration
In-person customer service
Supervising experience
Team management
Hospitality industry experience
Productivity software
Food preparation equipment operation
Cross-functional communication

Full Job Description

The anticipated hiring salary for this position is $98,325. This salary range is for Lecturing Instructors. Individuals with higher academic qualifications which would merit a higher academic rank may be eligible for a higher salary. Hiring offers will be determined based on the final candidate’s qualifications and experience. The recruiter can share more information about what the anticipated hiring salary would be based upon your specific qualifications during the selection process.

The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more!

As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.

POSITION SUMMARY

The Culinary Institute of America (CIA) Chef Instructor is responsible for teaching students, in the classroom and kitchen lab environments, developing curriculum, conducting research and contributing to the intellectual property of the college, all while maintaining a high standard of professionalism.

The responsibilities of the position include: preparing lesson plans, teaching and evaluating students, preparing and revising course guides and other educational materials, and assessing degree program learning outcomes.

All faculty members are responsible to advise students on academics, to provide professional advice for students pursuing careers in the foodservice industry, maintain office hours (outside of class time), and to assist students who have difficulty with studies.

Faculty is expected to contribute to the overall operation of the college, honor college policies and procedures, and to support the mission of the Institute, by acting as Ambassadors of the Culinary Institute of America.

ESSENTIAL RESPONSIBILITIES

Prepare daily instructional lesson plans based upon agreed upon curriculum and instruct in a manner consistent with the philosophy, policies, and guidelines of the college.
Assess the learning outcomes listed in the course guide or syllabus of the class(s).
Instruct lectures and hands-on classes on campus or off campus to a standard consistent with the professional standards of the Culinary Institute of America.
Work individually as an advisor for students who may need extra help, who have questions about course information, who want career guidance, or who need assistance in their studies.
Provide regular and constructive feedback to students in an objective, consistent, and timely manner; evaluate and document student performance using established methods, rubrics, and criteria; file course grades consistently and without prejudice.
Collaborate with colleagues, to prepare, review, and revise course guides, syllabi, and appropriate curriculum materials for courses offered at the Institute, and any other educational materials required.
Conduct travel and/or off campus business related activities instruction, food preparation, and table service in an exemplary manner consistent with the professional standards of the Institute, and within budgetary limits.
Teach assigned courses following the schedule and curriculum provided for each course.
In culinary, baking, or pastry arts classes (degree programs or continuing education), supervise students in preparing quality food within Institute guidelines.
Enforce sanitation principles (appropriate to particular teaching assignment), attendance policies, Institute’s Professionalism, Uniform, and Hygiene Policy, and other academic policies.
Assume responsibility for equipment and facilities of the kitchen, bakeshop, pastry shop, dining room, or classrooms.
Stay abreast of new developments in the foodservice and hospitality industries; plan on an annual basis professional development; and strive to accomplish the goals set out in the formal annual plan.
Support the mission and policies of the Institute as well as the overall strategic direction of the Department of Continuing Education.
Contribute to the growth of the college by serving on committees or task forces, assisting with visitors, recommending students and potential employees, and displaying hospitality.
Develop menus, planning documents and organizational plans for conferences, retreats and any other event as required.
Any and all other duties as assigned.

REQUIRED QUALIFICATIONS

Education:

Associate’s Degree or equivalent required in the field of Culinary Arts, Foodservice Management, Hospitality, or a record of significant professional accomplishments in one of these disciplines.

Experience:

Minimum seven (7) years industry experience.
At least three (3) years of supervisory experience with both management and line level employees.
Proven track record showing a steady progression of skill level, increased levels of responsibility, and personal career oriented professional development chef and/or instructor in culinary education.

PREFERRED QUALIFICATIONS

Relevant work experience in one or more of the following areas volume food service, fine dining, multi- unit restaurant operations, and menu research and development (R&D).
Bachelor’s Degree or equivalent in the field of Culinary Arts, Foodservice Management, Hospitality, Education or a related field.

REQUIRED SKILLS

High level of proficiency in hands-on culinary techniques.
Must have an excellent and welcoming presence in front of guests and employees.
Moderate to strong presentation skills are required.
Strong interpersonal skills; excellent verbal and written communication skills; ability to effectively work with multiple teams across the organization to respond to business needs.
Ability to work independently or in a team environment and maintain collaborative relationships with all members of faculty and administration.
Ability to use sound judgment and discretion in handling sensitive student issues with confidentiality and discretion.
Excellent written, verbal communication, and presentation skills required.
Strong computer experience, which must include abilities to work effectively with MS Office suite products, i.e. Word, Excel, PowerPoint.
Strong customer service skills.
Moderate to strong organizational skills, detail oriented and thorough.

WORKING CONDITIONS

Must have the ability to lift fifty (50) pounds on a frequent basis.
Must be able to stand for extended periods of time in a typical kitchen environment.
Must be able to perform hands-on demonstrations of culinary techniques and correct use of equipment.
Must have the ability to be exposed to common cleaning agents and chemicals associated with food safety and kitchen sanitation.
Must have the ability to be exposed to lower-than-average temperatures of approximately 48 degree Fahrenheit to 54 degrees Fahrenheit for extended periods of time.

The CIA does not have a traditional faculty tenure system per se; however, following a successful 3-year probationary period, appointments are considered ongoing, and faculty are eligible to apply for promotions in academic rank, subject to standard employment terms and conditions and the collective bargaining agreement (if any).

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.

Quick Apply

Refine Your Search

chef jobs in sebastopol, ca

Culinary Chef Instructor

Lead Line Cook/Sous Chef

Chef/Kitchen Manager

Kitchen Manager/ Production Manager

Assistant, Sous Chef

Culinary Services Manager

Culinary Manager

Executive Sous Chef

Head Chef

Sous Chef

Chef of Events & Experiences

Seasonal Chef Instructor, Savory (Sur La Table)

Sous Chef

Chef

Executive Chef

Culinary Operations Manager

TOURNANT RESTAURANT CHEF

Full time Executive Sous Chef

Kitchen Manager – The GOAT

SONOMA SOCIAL SOUS CHEF

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