Top 74 Kitchen manager Jobs in Claremont Ca

Chef
Ontario Montclair School District —Ontario, CA
- $27.17 - $32.42 an hour
- Contract
- Background check
- Clean driving record
- ServSafe
Quick Apply
5d
Cook II Lead
Front Porch —Claremont, CA
- $25.00 - $27.50 an hour
- Full-time
- Pass drug screening
- Mid-level
- High school diploma or GED
Quick Apply
11d
Chef Manager
Pomona College —Claremont, CA
- $72,000 - $82,000 a year
- Weekends as needed
- Microsoft Excel
- Microsoft Outlook
- ServSafe
- Health insurance
- Dental insurance
Kitchen Manager
Pitfire Pizza —Pasadena, CA
- $75,000 - $80,000 a year
- Full-time
- ServSafe
- Mid-level
- Mentoring
- Health insurance
- Dental insurance
Quick Apply
Restaurant Kitchen Shift Leader
KBOP Korean Kitchen —Monrovia, CA
- $20 - $21 an hour
- Weekends as needed
- Fast casual restaurant
- Mid-level
- Ability to lift 50 pounds
- Paid training
- Employee discount
Quick Apply
10d
Head Cook
T&T Supermarket —Chino Hills, CA
- $27.00 - $33.75 an hour
- Weekends as needed
- Customer service
- Computer literacy
- English
- Paid training
- AD&D insurance
13d
Kitchen Manager/Culinary Supervisor
Topgolf —Ontario, CA
- $20 - $22 an hour
- Full-time
- Mid-level
- Supervising experience
- US work authorization
- Dental insurance
- Vision insurance
Director of Culinary Services
Marbella Anaheim —Anaheim, CA
- $60,000 - $80,000 a year
- 5 years
- Computer literacy
- Bachelor's degree
- Paid holidays
- Health insurance
Quick Apply
10d
Culinary Field Chef
Vallarta Supermarkets —Rancho Cucamonga, CA
- $80,000 - $95,000 a year
- Weekends as needed
- Mid-level
- Ability to lift 50 pounds
- Travel
- Mileage reimbursement
Quick Apply
Lead Cook - Full Time - Varied Shift - 8hr QVH
Emanate Health —West Covina, CA
- $25.53 - $38.29 an hour
- 8 hour shift
- ServSafe
- Customer service
- Cooking
Quick Apply
11d
Prep Cook Shift Lead - Catering Services
My Healthy Penguin —Rancho Cucamonga, CA
- $21 - $25 an hour
- Part-time
- Clean driving record
- Mid-level
- Ability to lift 50 pounds
Quick Apply
Prepared Foods Department Supervisor (Culinary, Deli) - Full Time
Whole Foods Market —Upland, CA
- $18.50 - $30.20 an hour
- 8 hour shift
- Mid-level
- Ability to lift 50 pounds
- Math
- Store discount
- Paid time off
16h
Culinary Director
Epic Healthcare —Pasadena, CA
- $75,000 - $80,000 a year
- Full-time
- Mid-level
- Fair chance
- Leadership
- Paid time off
- Flexible schedule
Quick Apply
4d
Lead Cook - Full Time - Varied Shift - 8hr FPH
Emanate Health —Glendora, CA
- $25.53 - $38.29 an hour
- 8 hour shift
- ServSafe
- Customer service
- Cooking
Quick Apply
Lead Cook - Azusa Pacific University
Aramark —Azusa, CA
- $24 - $26 an hour
- Basic math
- Mid-level
- University
- Disability insurance
- Health insurance
Culinary Director
Greenleaf Court Senior Living —Whittier, CA
- $65,000 - $70,000 a year
- Full-time
- Recruiting
- Organizational skills
- In-person
- Paid training
- Health insurance
Quick Apply
Assistant Kitchen Manager
Dave & Buster's —Ontario, CA
- $19.95 - $30.00 an hour
- Weekends as needed
- Mid-level
- 21 years or older
- Restaurant
6d
Culinary Manager
Topgolf —Ontario, CA
- $51,700 - $71,303 a year
- Full-time
- Ability to walk for extended periods
- Mid-level
- Bachelor's degree
- Dental insurance
- Vision insurance
Kitchen Lead / Kitchen Manager
Stone Groove Stillhouse —Anaheim, CA
- $24 - $27 an hour
- Full-time
- Bar
- Mid-level
- In-person
Quick Apply
5d
Lead Cook - Full Time - Varied Shift - 8hr QVH West Covina, California
Emanate Health —West Covina, CA
- $25.53 - $38.29 an hour
- 8 hour shift
- Hospital
- ServSafe
- Customer service
10d

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kitchen manager jobs near claremont ca

Chef

Ontario Montclair School District -
Ontario, CA

Quick Apply

Job Details

Contract
$27.17 - $32.42 an hour
5 days ago

Qualifications

ServSafe
Labor cost analysis
High school diploma or GED
Culinary Arts
Non-CDL Class C
Research & development

Full Job Description

Job Summary

Under general supervision of the Food and Nutrition Supervisors, the Chef develops menu items that meet USDA guidelines, aiming to boost student satisfaction and participation by enhancing the taste and overall quality of recipes. The Chef assist in: research, development, adjustments, standardizing, implementation, evaluation and participation in the launch of new recipes. The incumbent serves in a specialized capacity, assisting in overseeing teams for short- or long-term projects while providing technical guidance and necessary culinary training to kitchen staff

Responsibilities

1. Standards Compliance: With a comprehensive understanding of recipe standardization for school meals, the chef will assist in creating recipes to ensure consistent yield, serving size, and compliance with USDA Child Nutrition Program requirements including but not limited to meal component contributions and caloric needs of the students.

2. Trend Analysis: Assist in the research and development of innovative recipes while monitoring emerging culinary trends, ensuring successful implementation that resonates with the District’s diverse student population.

3. Recipe Diversity: Assist in the creation of recipes that support both bulk production in a central kitchen and preparation at individual sites, ensuring additional guidance and training for site-level items such as salads and sandwiches.

4. Menu & Recipe Innovation: Assist in the creation and implementation of recipes that include increasing opportunities to use locally sourced ingredients and farm-fresh fruits and vegetables, with attention to consistent access, cost and long-term feasibility and quality and consistency of product.

5. Equipment and Production: Work with Senior Food Service Assistant and Lead FSA III’s to research and recommend equipment purchases necessary for successful and efficient implementation of recipes. Work with Lead FSA II and Lead FSA I to incorporate production of new recipes into the menu.

6. Production & Efficiency: Assist in designing recipes and processes that maximize efficiency, ensuring seamless execution within the realities of labor, equipment, Page | 2 transportation, and service models. Work with the Senior Nutrition Assistant to develop recipe production plan from A to Z, which includes purchasing guide, necessary equipment and serving and packaging needs. Demonstrate best practices for efficiency.

7. Cost & Labor Analysis: Assist in ensuring recipes are developed within the provided guidelines for food and labor costs. Menus are evaluated to balance the demands on labor, storage and transportation.

8. Student Engagement: Assist in interacting with student advisory committees and district liaisons to incorporate student feedback into menu development, including through taste testing and recipe item evaluations.

9. Specialized Production: Assist in the preparation of food for specialized menus that require a high level of culinary expertise specifically meals prepared at Central Kitchen to be shipped hot to school sites for service.

10. Advanced Training: Assist in demonstrating and training staff in professional culinary techniques, including but not limited to proper knife handling and cutting skills, proper use of weights and measures, and presentation skills. Participate in staff training as needed.

11. Event Planning: Assist in planning and organizing special culinary events, such as barbecues for summer meal programs and catering school board dinners. Record and monitor costs and recipes for repeat events and consistency.

12. Site Visits: Assist in visiting sites regularly to ensure compliance with recipe and service.

13. Leadership Direction: Meet regularly with Director, Central Kitchen Manager and Nutritionist to review progress and assist in creating yearly plan for goals.

14. Recipe Review: Assist in reviewing recipes currently in use and ensure standardization or update annually or more frequently as needed.

15. Direct Support: Assist or guide in the preparation of recipes. Assist with labor, leadership, and guidance as appropriate or assigned by the manager in the preparation of recipes and meals at schools and other events.

Education, Training, and Experience:

Education: Graduation from high school or G.E.D. equivalent; a formal culinary degree or certificate is strongly preferred.

Experience: At least five years of progressively responsible professional cooking experience, preferably in high-volume settings.

Licenses and Certificates:

Management Certification: A current ServeSafe Food Protection Manager Certificate (or other ANAB-accredited Management Safety certificate accepted by the San Bernardino County Department of Public Health). A valid California Class C driver's license, a good driving record, and the ability to maintain insurability under the District’s vehicle insurance policy. Upon acceptance of the District’s offer of employment, new hires may be required to complete a baseline physical examination prior to the first day of employment.

Pay: $27.17 - $32.42 per hour

Expected hours: 40.0 per week

Work Location: In person

Quick Apply

Refine Your Search

kitchen manager jobs in claremont ca

Chef

Cook II Lead

Chef Manager

Kitchen Manager

Restaurant Kitchen Shift Leader

Head Cook

Kitchen Manager/Culinary Supervisor

Director of Culinary Services

Culinary Field Chef

Lead Cook - Full Time - Varied Shift - 8hr QVH

Prep Cook Shift Lead - Catering Services

Prepared Foods Department Supervisor (Culinary, Deli) - Full Time

Culinary Director

Lead Cook - Full Time - Varied Shift - 8hr FPH

Lead Cook - Azusa Pacific University

Culinary Director

Assistant Kitchen Manager

Culinary Manager

Kitchen Lead / Kitchen Manager

Lead Cook - Full Time - Varied Shift - 8hr QVH West Covina, California

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