Top 1573 Culinary Jobs in Torrance Ca

Sous Chef
Confidential Golf Course —Rancho Palos Verdes, CA
- $26 - $28 an hour
- Full-time
- Background check
- Basic math
- English
- Paid holidays
- Health insurance
Quick Apply
Restaurant Manager
Beach Pizza —Manhattan Beach, CA
- $50,000.00 - $71,001.83 a year
- Full-time
- Cooking
- Mid-level
- In-person
Quick Apply
Sous Chef
Superba Food and Bread —Los Angeles, CA
- $80,000 - $85,000 a year
- Weekends as needed
- Casual dining restaurant
- Mid-level
- Team management
- Health insurance
- Dental insurance
Quick Apply
Culinary and Operations Manager
Occidental College —Los Angeles, CA
- $70,304 - $78,000 a year
- Full-time
- Spanish
- ServSafe
- Customer service
Pastry Sous Chef
DO & CO —Redondo Beach, CA
- $70,000 - $80,000 a year
- Weekends as needed
- Mid-level
- Team management
- 4 years
- Health insurance
- Dental insurance
FOOD SERVICE WORKER (PART TIME)
Morrison Healthcare —Torrance, CA
- $25.15 an hour
- Part-time
- Background check
- Hospital
- Leadership
- Commuter assistance
- Disability insurance
Quick Apply
Cook
SpaceX —Hawthorne, CA
- $22.50 an hour
- Overtime
- Microsoft Excel
- Microsoft Outlook
- Computer literacy
- Paid parental leave
- Employee stock purchase plan
4d
Kitchen Manager
San Pedro Fish Market Long Beach —Long Beach, CA
- $78,000 - $90,000 a year
- Full-time
- Hospitality
- ServSafe
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Culinary Director
The Butcher's Daughter —Venice, CA
- $120,000 - $125,000 a year
- Full-time
- Hospitality
- Travel
- Mentoring
- Health insurance
- Dental insurance
Quick Apply
Cook
DO & CO —Redondo Beach, CA
- $28.16 an hour
- Weekends as needed
- Mid-level
- 2 years
- Kitchen
- Health insurance
- Dental insurance
2d
Fine Dining Line Cook
Peninsula Hospitality Concepts —Redondo Beach, CA
- $20 - $25 an hour
- Weekends as needed
- Mid-level
- Organizational skills
- In-person
- Health insurance
- 401(k)
Quick Apply
2d
Chef de Cuisine
Aramark —El Segundo, CA
- $71,000 - $85,000 a year
- Sanitation
- Mid-level
- Supervising experience
- Disability insurance
- Health insurance
4d
PREP COOK (PART TIME)
Morrison Healthcare —Torrance, CA
- $24.15 an hour
- Part-time
- Background check
- Hospital
- Leadership
- Commuter assistance
- Disability insurance
Quick Apply
Culinary Arts Adjunct Instructor
Glendale Community College —Glendale, CA
- $87.07 - $98.87 an hour
- Part-time
- Classroom
- Mid-level
- Critical & Intensive Care
- Wellness program
- AD&D insurance
Food Services Specialist - Stocking
SpaceX —Hawthorne, CA
- $22 - $24 an hour
- Extended hours
- Hospitality
- Microsoft Excel
- Microsoft Outlook
- Paid parental leave
- Employee stock purchase plan
Part-Time Instructor -Culinary Arts
Compton Community College District —Compton, CA
- $41.28 - $72.27 an hour
- Part-time
- Classroom
- ServSafe
- Mid-level
FOOD SERVICE UTILITY (PART TIME)
Morrison Healthcare —Torrance, CA
- $25.15 an hour
- Part-time
- Background check
- Hospital
- Leadership
- Commuter assistance
- Disability insurance
Quick Apply
10d
CULINARY TEAM LEADER (FULL TIME)
Morrison Healthcare —Torrance, CA
- $26.15 - $27.00 an hour
- Urgently hiring
- Background check
- Hospital
- Cooking
- Commuter assistance
- Disability insurance
Quick Apply
3d
Cook $34.65/hr (PART-TIME)
Gate Group —Los Angeles, CA
- $34.65 an hour
- 8 hour shift
- Mid-level
- Assembly
- 2 years
DIRECTOR OF CULINARY OPERATIONS
Mendocino Farms —El Segundo, CA
- $140,000 - $180,000 a year
- Marketing
- 5 years
- Ability to lift 50 pounds
- Health insurance
- 401(k) matching

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Sous Chef

Confidential Golf Course
Rancho Palos Verdes, CA

Quick Apply

Job Details

Full-time
$26 - $28 an hour

Benefits

Paid holidays
Health insurance
Dental insurance
Vision insurance
Life insurance

Qualifications

Basic math
English
Menu planning
Culinary Arts
Some high school

Full Job Description

Sous Chef

Department: Kitchen

Reports to: Executive Chef

Purpose:

The Sous Chef’s responsibilities are to, prepare, produce, present and to oversee all food product under the direction of the Executive Chef. To ensure that all food produced is consistent and of the highest quality that meets and exceeds the guests expectations. The Sous Chef is directly responsible for training and implementing kitchen sanitation guidelines. This person is responsible for assisting the Executive Chef in controlling labor costs for the kitchen by ensuring staff follows schedule and meal breaks. The Sous Chef (in coordination with the Executive Chef) is responsible for accurately receiving all goods purchased. This person is to assist and oversee all purchases in accordance with the Executive Chef’s direction. It is expected that this person is to have extensive knowledge of all food operations and to have a clear understanding of all kitchen procedures, guidelines and specifications.

Essential Duties:

Manages all food operations in regards to cuisine, cleanliness, food preparation, and final food presentation at the direction of the Executive Chef.
Provides direction, leadership, and training to all kitchen staff, line staff, and all hourly food and beverage employees
Maintains the kitchen area in a neat and orderly fashion, including conforming to all California Health Department Rules and Regulations.
Maintains cleanliness of kitchen staff members, including enforcing uniform codes and hygiene regulations set forth by the California Health Department.
Manages and maintains all kitchen equipment such as ovens, sinks, refrigerators, freezers, or any device used in food preparation with the assistance of the CH Maintenance Department.
Directs and assists in all food preparation, including cleanliness, technique, accuracy in recipes, and consistency in presentation.
Responsible for training all staff in regards to all policies and procedures outlined in the Employee Manual.
Directs and assists in all kitchen duties where assistance and direction are necessary.
Ensures proper staffing levels of kitchen employees in regards to special events, weddings, golf outings, and normal business levels in all restaurant outlets.
Assists in ordering, purchasing via company approved vendors at the direction of the Executive Chef.
Assists in planning and execution of banquet events.
Responsible for receiving all purchased items, monitoring accuracy in delivery and pricing.
Assists in all food preparation and presentation for all restaurant outlets, ensuring consistency in quality and presentation.
Responsible for assistance in development of fresh and new menu items, and development of daily specials and promotions to increase revenue.
Manages inventories on a day to day basis to ensure product for normal business levels as well as for special events, weddings, outings, or any event involving food and beverage.
At times, creates the schedules for all kitchen staff, keeping in mind shift off requests, vacations, and availability.
Incorporates safe work practices in job performance.
Attends staff meetings.
Assist with preparation of family meals.
Fill in for the Executive Chef in planning and directing food preparation when necessary.
Resolves any issue that arises and reports to Executive Chef immediately.
Performs other duties as assigned

Education/Experience: Some high school/college education preferred; and 2-3 years recent verifiable experience or training in related field.

Language Skills: Ability to read and speak English required in order to perform the duties of the job. Ability to read and comprehend instructions, correspondence, and memos.

Mathematical Skills: Basic math skills required.

Reasoning Ability: Problem-solving, reasoning, and “thinking out of the box” will be a constant requirement; in addition, applying common sense understanding better serve our guests’ needs – both our internal and external guests.

Physical Demands: Regularly stands, walks, constantly turning and reaching, constantly performing precision work with hands and fingers. Long hours spent on feet. Occasionally sits, climbs, balances stoops, kneels, crawls or crouches. Occasionally lifts up to 25 to 50 pounds. Be able to handle the heat for long period of time.

Vision Requirements: Regularly uses close, distance, color, and peripheral vision as well as depth perception. Ability to adjust focus.

Environment/Noise: Works in an indoor environment and may come into contact with fumes or airborne particles, toxic or caustic chemicals. Regularly works in a warm environment being exposed to high heat and/or flames. Regularly works with or near large equipment such as ovens, Hobart mixers, refrigeration systems, etc. Occasionally works in outdoors.

Certificates: Food Handlers Card

Skill and Ability Preferences Culinary schooling may be required.

Offered Benefits and Employee Perks:

Full Time

Medical, Dental and Vision Benefits

Company sponsored Life Insurance benefits

Paid Vacation and Sick Time

8-Paid Holidays

401(k) Retirement Plan

Benefit Conditions:

Waiting period may apply

Work Remotely

This company participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job Type: Full-time

Pay: $26.00 - $28.00 per hour

Benefits:

Dental insurance
Health insurance
Vision insurance

Application Question(s):

Do you have recent, verifiable restaurant experience?

Ability to Commute:

Rancho Palos Verdes, CA (Preferred)

Work Location: In person

Quick Apply

Refine Your Search

culinary jobs in torrance ca

Sous Chef

Restaurant Manager

Sous Chef

Culinary and Operations Manager

Pastry Sous Chef

FOOD SERVICE WORKER (PART TIME)

Cook

Kitchen Manager

Culinary Director

Cook

Fine Dining Line Cook

Chef de Cuisine

PREP COOK (PART TIME)

Culinary Arts Adjunct Instructor

Food Services Specialist - Stocking

Part-Time Instructor -Culinary Arts

FOOD SERVICE UTILITY (PART TIME)

CULINARY TEAM LEADER (FULL TIME)

Cook $34.65/hr (PART-TIME)

DIRECTOR OF CULINARY OPERATIONS

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