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Shaw Bakers is growing! As a national leader in the commercial Premium Artisan Bakery category, we are searching for an experienced Product Developer to join our dynamic team, bringing their pastry/baking culinary expertise to our innovation group.

The candidate will bring extensive knowledge in bakery product development, with a strong focus on lamination techniques, and a proven track record in creating innovative products from concept to commercialization. They will have experience demonstrating both creativity and rigorous technical expertise with industrial food product development. Experience with cookies, bread, or brioche is a plus.

The role involves a mix of office work, lab/kitchen testing, production facility trials, along with visits to suppliers and customers, requiring a self-starter with strong leadership, communication, and collaboration skills. Bi-lingual skills in Spanish and English are highly valuable but not required.

This role is a full-time, onsite position in South San Francisco and we are open to relocation for an experienced candidate.

What You'll Do

• Product Development: Lead the end-to-end development of innovative bakery products, from ideation to market launch, ensuring alignment with customer requirements and brand standards.
• Recipe Development: Create and refine detailed paper recipes, including advanced costing, strategic sourcing of ingredients, and proposed labor assumptions, while optimizing for industrial process capabilities and scalability.
• Documentation: Document formulas, initial cost of goods, labor assumptions, and production processes, ensuring accurate and up-to-date batch sheets.
• Industrial Pilots: Design and oversee industrial pilot tests in production facilities, organizing up-front test-runs to anticipate potential issues, advise on formula adjustments or needed investments, and optimize processes for consistent quality at scale.
• Product Quality: Establish and document quality control measures to ensure product consistency and excellence. Define corrective actions with managers and ensure their implementation across departments. Oversee documentation of any production process changes.
• Continuous Improvement: Identify opportunities to enhance processes with a continuous improvement mindset, driving efficiency and quality across development and production stages.
• Cross-Functional Leadership: Collaborate with operations, packaging engineers, sales, supply chain, and FSQA (Food Safety and Quality Assurance) teams to drive seamless product execution and process improvements.
• Equipment Strategy: Partner with the engineering team to evaluate and recommend new equipment to enhance product development and production efficiency.

Who You Are

• Education: Degree in Food Science, Bakery Science, Engineering, or a related field is preferred, or equivalent professional experience.
• Bakery Expertise: Professional experience (3+ years) in bakery product development, with advanced expertise in lamination techniques. Experience with cookies, bread, or brioche is a plus.
• Creative and Technical Excellence: Proven ability to blend traditional baking savoir-faire with an engineering mindset to deliver innovative, high-quality products in an industrial setting.
• Self-Starter and Leadership: Demonstrated ability to independently initiate and drive projects to completion, with strong leadership skills to guide teams and influence cross-functional stakeholders.
• Humble and Collaborative: A team-oriented mindset with humility, fostering positive relationships and effective collaboration with operations, packaging, sales, supply chain, and FSQA teams.
• Industrial Process Mastery: Comprehensive understanding of industrial food production processes and equipment, with a focus on performance, scalability, and optimization.
• Analytical Expertise: Proficiency in recipe costing, ingredient sourcing, labor assumptions, process optimization, and documentation of formulas and production processes.
• Quality and Food Safety: Knowledge of quality control measures, Good Manufacturing Practices (GMP), and microbiological testing to ensure product safety and shelf life.
• Communication and Mobility: Strong interpersonal skills for engaging with suppliers and customers during visits, and adaptability to work across office, lab/kitchen, and production environments. Ability to lift 30 lbs. as necessary, over 50 lbs. with assistance.
• Language: English required; Spanish is highly valued.

Who We Are

We are the proud artisans behind San Francisco's beloved bakery brand, La Boulangerie, charting a path towards a nationwide presence in the world of CPG. Established in 1996 by French baker Pascal Rigo, La Boulangerie swiftly earned its place as a household name across California. Our unwavering mission from day one has been to bring a little taste of France, with delicious and nutritious food, to as many people as possible.

Fueled by our Bay Area roots, thriving neighborhood cafes, and historical successes, we embark on an exciting journey into larger-scale CPG and wholesale opportunities. Through our past endeavors with industry giants like Starbucks, to today's strategic partnership with Premium Brands, we're forging ahead with creativity and innovation, ensuring that our artisanal baked goods can be accessible to all.

We manage branded products under La Boulangerie and private label products under Shaw Bakers, powered by one united and mighty team. We are bakers and innovators. We are food lovers dedicated to bringing delicious & nutritious food to as many people as possible, making a range of products from breads, pastries, sandwiches, and snacks.Our goal is to balance continual innovation while maintaining French standards for quality and technique.

Today, our customers can sample decadent viennoiserie, mouthwatering sandwiches, and artisanal breads from one of our San Francisco cafes, or pick up their favorite loaf of Croissant Toast and Ham & Swiss Croissants from several fine retailers across the Bay Area and beyond...and we are just getting started!

THE TEAM

The mission of the Store Management Department is to lead our specialized teams to sell clothes and deliver world-class experiences.

THE OPPORTUNITY

Aritzia is growing, and our Store Management team is growing with it. This is a unique opportunity to be part of the team responsible for flawlessly delivering on Sales, Floor, Business, and People Management to exceed daily business goals, while leading, educating, and developing a high performing and engaged store roster. And, with people at the heart of everything you do, you will support our high-potential people to grow rewarding careers at Aritzia—while enjoying one yourself.

THE ROLE

As the Boutique Manager, you will:

• Lead the team to sell clothes, deliver world-class experiences, and build loyal client relationships
• Create an optimal balance of sales and service by having the right people in the right place at the right time
• Own or escalate details across People, Clients, Product, Space, Risk and Operations that enable an exceptional shopping experience
• Manage the day-to-day performance of the retail team in support of business objectives, enabling progressive career development and an incredible employee experience

THE QUALIFICATIONS

The Boutique Manager has:

• The skills and/or education that are an asset to perform in the role and the commitment to continuously learn and develop oneself and inspire growth in others
• A commitment to learn, apply, champion, and enrich Aritzia's Business and People Leadership principles
• The skills to collaborate strategically with cross-functional partners in the pursuit of shared business outcomes
• The ability to set clear objectives and inspire the team to reach their highest potential
• A dedication to quality and investing in results that add value to the business at all times
• A deep understanding and commitment for the industry in which we operate
• A great sense of style, representing Aritzia’s brand, aesthetic and style fundamentals while setting trends and influencing culture

THE PERKS

Some of the industry-leading benefits you will receive working at Aritzia:

• If applicable in location: A-OK Café – Our world-class café located on-site
• Product Discount – Maybe you’ve heard of our famous product discount? You have now.
• Aritzia Virtual Wellness – Because your health, happiness, and safety matter – 24/7 resources to support you in your wellbeing goals, be it physical, mental, social, or financial.
• Aspirational Workspace – Our boutiques are specially designed to be places of beauty, creativity, and inspiration. From the product to the art to the music pumping through our top-of-the-line sound systems. It’s all part of the Everyday Luxury experience you – and our clients – deserve.

THE TEAM

The mission of the Store Management Department is to lead our specialized teams to sell clothes and deliver world-class experiences.

THE OPPORTUNITY

As a member of the Store Management Department, you will lead and motivate the teams responsible for selling clothes, delivering world-class client experiences, and building loyal client relationships. This is a unique opportunity to be part of the team responsible for the flawless execution of Sales, Floor, Business and People Management in order to exceed daily business goals. And, with people at the heart of everything you do, you will support our high-potential people to grow rewarding careers at Aritzia—while enjoying one yourself.

THE ROLE

As the Boutique Lead, you will lead the team to:

• To lead the team to sell clothes, deliver world-class experiences, and build loyal client relationships.
• To create an optimal balance of sales and service by having the right people, in the right place at the right time.
• To seamlessly own or escalate the invisible details across People, Clients, Product, Space, Risk and Operations that enable an exceptional shopping experience
• To manage the day-to-day performance of the retail team in support of the business objectives, enabling progressive career development and an incredible employee experience
• Work with the appropriate Business Support partners to seamlessly lead the day-to-day function of the department in support of corporate objectives, while enabling progressive career development and an incredible employee experience

THE QUALIFICATIONS

The Boutique Lead has:

• A commitment to learn, apply, champion, and enrich Aritzia's Business and People Leadership principles
• The skills to collaborate strategically with cross-functional partners in the pursuit of shared business outcomes
• The skills and/or education that are an asset to perform in the role and the commitment to continuously learn and develop oneself and inspire growth in others
• A dedication to quality and investing in results that add value to the business at all times
• A deep understanding and commitment for the industry in which we operate
• A great sense of style, representing Aritzia’s brand, aesthetic and style fundamentals while setting trends and influencing culture

THE PERKS

Some of the industry-leading benefits you will receive working at Aritzia:

• If applicable in location: A-OK Café – Our world-class café located on-site
• Product Discount – Maybe you’ve heard of our famous product discount? You have now.
• Aritzia Virtual Wellness – Because your health, happiness, and safety matter – 24/7 resources to support you in your wellbeing goals, be it physical, mental, social, or financial.
• Aspirational Workspace – Our boutiques are specially designed to be places of beauty, creativity, and inspiration. From the product to the art to the music pumping through our top-of-the-line sound systems. It’s all part of the Everyday Luxury experience you – and our clients – deserve.

ARITZIA

Aritzia is an Equal Employment Opportunity employer. Our goal is to be inclusive, diverse, and representative of the communities where we work while creating an environment where every person can enjoy a successful career. This commitment applies to all candidates and employees regardless of race, ethnicity, citizenship, creed, place of origin, religion, sex, gender identity, gender expression, sexual orientation, family status, marital status, disability, age, and any other protected characteristic.

Requests for accommodation due to a disability or any other protected characteristic can be made at any stage of the recruitment process and during employment by contacting our People & Culture Team.

THE TEAM

The mission of the Sales Department is to sell clothes, deliver world class client experiences, and build loyal client relationships.

THE OPPORTUNITY

Aritzia is growing, and our Sales team in Retail is growing with it. This is a unique opportunity to be part of the team responsible for delivering flawless Right Selling and Right Servicing to every client. And, with the skills you gain in this role, the opportunities are endless – from a rewarding career in Retail to continued growth and development with Aritzia.

THE ROLE

As the Style Advisor, you will:

• Sell clothes and earn client confidence through unparalleled styling expertise
• Deliver world-class experiences by creating meaningful, memorable moments
• Build deep and personalized connections with our clients, enhancing their loyalty and affinity to Aritzia

THE QUALIFICATIONS

The Style Advisor has:

• Passion for providing excellent service and outstanding customer experiences
• A commitment to learn and apply Aritzia's Business and People Leadership principles
• The ability to collaborate fluently with cross-functional partners
• The skills that are an asset to perform in the role and the appetite to continuously learn and develop oneself
• A commitment to quality and investing in results that add value to the business
• An understanding and a passion for the industry in which we operate
• An understanding of Aritzia’s brand vision and style fundamentals with a focus on trends and cultural influences

THE COMPENSATION

The typical hiring range for this position is $20-$30 USD per hour.

Aritzia’s Everyday Luxury compensation package goes beyond the base salary with endless growth and recognition opportunities through our pay-for-performance philosophy. Along with aspirational workspaces, elevated employee perks and experiences - we provide it all.

THE PERKS

Some of the industry-leading benefits you will receive work at Aritzia

• A-OK Café – Our world-class café located on-site
• Product Discount – Maybe you’ve heard of our famous product discount? You have now.
• Aritzia Virtual Wellness – Because your health, happiness, and safety matter – 24/7 resources to support you in your wellbeing goals, be it physical, mental, social, or financial.
• Aspirational Workspace – Our boutiques are specially designed to be places of beauty, creativity, and inspiration. From the product to the art to the music pumping through our top-of-the-line sound systems. It’s all part of the Everyday Luxury experience you – and our clients – deserve.

ARITZIA

Aritzia is an Equal Employment Opportunity employer. Our goal is to be inclusive, diverse, and representative of the communities where we work while creating an environment where every person can enjoy a successful career. This commitment applies to all candidates and employees regardless of race, ethnicity, citizenship, creed, place of origin, religion, sex, gender identity, gender expression, sexual orientation, family status, marital status, disability, age, and any other protected characteristic.

Requests for accommodation due to a disability or any other protected characteristic can be made at any stage of the recruitment process and during employment by contacting our People & Culture Team.

Shaw Bakers is growing! We are searching for an experienced Quality Assurance Manager to oversee the implementation and administration of our Quality, Food Safety Program, which includes Safe Quality Foods (SQF), Food Safety (HACCP/HARPC), GMPs, Allergen Control, Food Defense, Chemical Control, Traceability, Nonconforming Procedures, Government, and Customer Requirements. This role will work collaboratively and cross-functionally with the Manufacturing, Product Development and Sanitation teams.

This is an onsite role in our San Leandro facility.

Relocation support is not available for this role.

What You'll Do

• Ensure compliance with the USDA, FDA, GFSI, Food Defense and customer requirements for the facility. The QA Manager is the designated SQF Practitioner on site in the absence of the QA Director
• Develop and maintain food safety (PCQI) documents and quality management related programs, including record keeping related to food safety weekly
• Owner of the following programs to ensure effectiveness of monitoring and verifications with the QA Director- Hold and Release, Daily and Monthly GMP tracking, Internal audits, Environmental Monitoring, Air testing, Allergen swabbing, ATP swabbing, Traceability, Ingredient and Finished Goods testing and record keeping
• Manages and co-leads plant training program when needed with the FSQA Supervisors
• Lead RCA and CAPA program with the QA Director and initiate continuous improvement projects
• Track and present key performance indicators of quality and food safety with the Quality team to meet corporate quality and food safety goals and objectives monthly
• Validate, trend, and verify SQF Pre-requisite programs, HACCP Plans, and related processes, as well as annual reassessments
• Assists in maintaining ingredient and packaging material documentation including current specifications, Letters of Guarantee and approving suppliers as required
• Manages the pest control program in conjunction with contracted pest management services and ensures that prompt corrective actions are taken to address pest-related observations
• Participate in and lead food safety/quality meetings and discussions, with an emphasis on results, solutions, continuous improvement, and forward progress
• Troubleshoot problem-causing delays where a high level of technical expertise and capability are required
• Ensure that all product specifications and standards set forth by R&D and customers are followed, and that any deviations from set specifications are corrected and reported appropriately

Leadership Responsibilities

• Supervise and mentors’ direct reports, by providing daily leadership to the Quality Assurance department
• Lead and develop a team, coach, and make decisions related to talent management, hiring, performance reviews, incident/accident reports, training and development and disciplinary actions

Regulatory Responsibilities

• Act as company liaison to the USDA-FSIS and respond promptly to FSIS concerns or non-conformances.
• Participates in conducting regular mock recalls to test the effectiveness of the program at least annually with the recall team.
• Act as a backup to any Regulatory needs

Who You Are

• Education: Bachelor’s degree in Food Science, Microbiology, Biological Sciences, or related field
• Minimum 5 years' experience with Food Safety and Quality Assurance required
• Minimum 5 years' experience with HACCP or PCQI required
• Experienced in implementing SQF Certification
• Experienced in leading all audits (Customer, Regulatory)
• Experienced in FDA and USDA regulations
• An experienced leader who communicates and collaborates clearly and effectively
• Language Requirements: English (Mandatory). Bi-Lingual (English/Spanish) preferred

Who We Are

We are the proud artisans behind San Francisco's beloved bakery brand, La Boulangerie, charting a path towards a nationwide presence in the world of CPG. Established in 1996 by French baker Pascal Rigo, La Boulangerie swiftly earned its place as a household name across California. Our unwavering mission from day one has been to bring a little taste of France, with delicious and nutritious food, to as many people as possible.

Fueled by our Bay Area roots, thriving neighborhood cafes, and historical successes we embark on an exciting journey into larger-scale CPG and wholesale opportunities. Through our past endeavors with industry giants like Starbucks, to today's strategic partnership with Premium Brands, we're forging ahead with creativity and innovation, ensuring that our artisanal baked goods can be accessible to all.

We manage branded product under La Boulangerie and private label product under Shaw Bakers, powered by one united and mighty team. We are bakers and innovators. We are food lovers dedicated to bringing delicious & nutritious food to as many people as possible, making a range of products from breads, pastries, sandwiches, and snacks. Our goal is to balance continual innovation while maintaining French standards for quality and technique.

Today, our customers can sample decadent viennoiserie, mouthwatering sandwiches, and artisanal breads from one of our San Francisco cafe bakeries, or pick up their favorite loaf of Croissant Toast and Ham & Swiss Croissants from several fine retailers across the Bay Area and beyond...and we are just getting started!

Basic Qualifications are objective, non-comparative, and relevant requirements essential to performing a role anywhere in the company. Examples include minimum educational requirement or specific degrees, certifications, minimum number of years of experience in a similar role with similar scope or level of responsibility, experience with core technology tools or platforms such as Microsoft Office, equivalent military experience, etc.

Director of Culinary Operations

About La Crème

La Crème Luxury Catering is Monterey County’s only certified green, high-end, concierge-level catering company with exclusives at premier venues including The Holly Farm and WeatherTech Raceway Laguna Seca, plus our flagship oceanfront venue, Crema on Ocean View. Known for exceptional hospitality, seasonal California cuisine, and mind-blowing presentations, La Crème has been wowing clients since 2011.

Position Summary

The Director of Culinary Operations oversees all culinary operations across La Crème Catering and Crema on Ocean View. This role blends high-level leadership with hands-on execution.

You will lead menu development, production planning, food quality, kitchen systems, ordering, sanitation, event execution, and team leadership for a dynamic multi-venue catering company. You will collaborate closely with the CEO, General Manager, and sales team to ensure culinary excellence at every event — from multi-day luxury weddings to large-scale corporate activations at WeatherTech Raceway.

This position is ideal for a creative, inspired chef who lives for beautifully executed seasonal food, thrives in high-production environments, and loves creating food that wows.

Key ResponsibilitiesCulinary Leadership & Menu Development

·       Lead culinary vision for La Crème Catering and Crema on Ocean View.

·       Create modern, seasonal, high-end menus that impress visually and in flavor.

·       Maintain La Crème’s identity as the only certified green caterer in the region.

·       Stay current on culinary trends, plating styles, techniques, and innovation.

Kitchen Operations & Production Management

·       Oversee all prep, production notes, timelines, and pack lists.

·       Manage high-production catering kitchen at 1184 Forest Ave, Suite G.

·       Maintain impeccable cleanliness, organization, and hygiene standards

·       Develop and implement SOPs, recipe books, portioning guidelines, and efficiency systems.

·       Optimize prep hours, workflow, labor, and cost structure.

Ordering, Sourcing & Inventory

·       Place orders with local farms, purveyors, and artisans, prioritizing seasonal and sustainable

ingredients.

·       Track inventory, manage waste, and oversee zero-waste kitchen practices.

·       Maintain strong relationships with local producers and specialty vendors.

·       Ensure accuracy and cost control through detailed ordering and receiving systems.

Event Execution

·       Lead on-site culinary execution for weddings, corporate events, tastings, and large-format activations.

·       Manage off-site kitchen builds, equipment lists, and service flow.

·       Collaborate closely with event supervisors and service captains to ensure seamless events.

Team Training & Leadership

·       Train, coach, and mentor kitchen team members.

·       Build a positive, calm, organized, excellence-focused kitchen culture.

·       Oversee scheduling, task delegation, and accountability.

·       Maintain consistency in presentation, flavor, and hospitality.

Cross-Department Collaboration

·       Work closely with CEO (Tamie), GM, and sales/event planning teams.

·       Attend tastings, support BEO development, and help create unforgettable client experiences.

·       Contribute to menu proposals, costings, and new program development.

Qualifications & Experience

·       Minimum of 5 years in a senior chef or culinary leadership role.

·       Required: High-end catering experience, including off-site production.

·       Proven experience running a high-volume, multi-event production kitchen.

·       Strong systems-building, organizational, and logistical planning skills.

·       Excellent communication and leadership abilities.

·       Deep understanding of seasonal California cuisine and premium ingredients.

·       Ability to stay calm and effective in fast-paced, high-pressure environments.

·       Flexible schedule including nights, weekends, and event days.

·       Strong, healthy physical stamina — must be able to stand, lift, move, and work long, high-energy shifts when needed.

·       Someone who embraces an active, healthy lifestyle and takes pride in being physically capable, resilient, and ready to lead from the front.

·       Valid driver’s license required.

What Makes This Role Exceptional

·       Lead culinary operations for a beloved, top-tier, luxury catering brand.

·       Oversee and shape menus for La Crème Luxury Catering, WeatherTech Raceway events, and

our newly acquired venue.

·       Collaborate with a passionate, creative owner who loves food and design.

·       Influence multiple revenue streams on a growing hospitality platform.

·       Be part of a company with a 14-year reputation for excellence and creativity.

Compensation

·       $95,000 to $125,000 Depending on experience.  

·       Health benefits reimbursement.

·       PTO- Three weeks per year.

·       Opportunity for advancement as the company expands

FUTURE DIFFERENCE MAKERS WANTED!

CuliNEX is a clean label food and beverage development company that is dedicated to nourishing a brighter future through food innovation. We continue to grow and are looking for passionate food professionals to join our team.

If you are ready to shape the future of clean label innovation and lead a world-class product development and menu development team, let’s start the conversation!

Our Company

Since 2005, CuliNEX has been the industry’s premier consulting firm providing product development & strategic innovation services focused on clean label food products and menu items. We strive to exceed our client’s business goals by developing delicious, clean label foods that create a better planet, healthier people, and happier communities. We are now part of the JPG Resources family of companies.

What We Do

We’re passionate about creating great tasting, wholesome food. We specialize in assisting brand owners, food manufacturers, food service brands, ingredient suppliers and retailers with achieving their growth goals by bringing successful products to market. Our expertise covers a wide variety of food product categories including frozen, refrigerated and shelf stable products, seafood, bakery goods, soups and sauces, dairy products, grains, produce and menu development.

Job Summary and Mission:

The Director of Research and Development is a senior technical authority at CuliNEX, responsible for defining the R&D strategy and driving the scientific direction of the organization. Reporting to the Managing Director, you will oversee the implementation and execution of consulting services that deliver delicious and innovative clean label foods. This role is designed for a great people manager who thrives on complex problem-solving, driving technical conversations, and is excited to grow and mentor a team of food scientists and chefs.

Summary of Key Responsibilities:

Technical Strategy & Innovation

• Define the R&D processes and oversee the program of innovation efforts for the organization, ensuring CuliNEX remains at the forefront of food science and clean label technology.
• Lead complex technical projects, specifically focusing on the optimization of flavor and texture systems, product quality troubleshooting, and science-driven cost optimizations.
• Assess technical fit for incoming high-stakes projects, recommending specific scientific resources and strategic approaches to ensure successful commercialization.
• Act as technical advisor with external clients, providing consultation and representing CuliNEX through presentations and thought leadership.
• Partner with Sales team to realistically scope and technically audit new business opportunities.

Culinary Artistry & Scientific Rigor

• Champion the "Gold Standard" process, ensuring that every product developed maintains the highest level of culinary integrity while meeting rigorous commercial requirements.
• Cultivate a collaborative culture that bridges the gap between culinary artistry and food science, leading teams composed of professional research chefs, culinologists, and food scientists to create delicious, chef-inspired food at scale.
• Expand your professional impact by leading a diverse portfolio of projects in parallel, ranging from disruptive startups to global CPG giants.

Team Leadership & Mentorship

• Provide ultimate oversight on project timelines and deliverables, ensuring culinary and technical excellence is maintained.
• Mentor and grow the R&D team’s bench strength, fostering an environment of continuous learning and scientific rigor.
• Help your team boost their efficiency by applying best practices for test kitchen management, documentation, and project management. 
• Manage team workloads, ensuring the right expertise and resources are applied to every client project. 
• Foster an environment where culinary creativity is fueled by scientific discovery, encouraging the team to explore new ingredients and techniques that elevate the eating experience.

Education and Experience

• BS, MS or PhD in Food Science, Culinology or a related field
• Minimum 12 years of food product development experience, with at least 5 years in a technical leadership role.
• Proven track record of navigating diverse food categories, including frozen, shelf-stable, and fresh-prepared systems.

Knowledge, Skills, and Abilities

• Deep Ingredient Functionality: Expert-level knowledge of ingredient interactions, clean-label formulation, and the science of flavor/texture delivery.
• Manufacturing Excellence: Experience leading large-scale manufacturing plant trials and successfully scaling bench-top prototypes to commercial production.
• Regulatory & Compliance Savvy: Proficiency in product labeling, software tools such as Genesis, navigating health claims, and managing complex certifications (Organic, Non-GMO, etc.).
• Culinary & Science Integration: A genuine passion for the culinary arts with a proven ability to direct teams where chefs and scientists collaborate to achieve gold-standard targets.
• Strategic Communication: Ability to translate complex scientific concepts into actionable business insights for clients and stakeholders at the executive level.

Compensation

The salary range for this position is $120,000–$150,000 annually. Placement within the range will be based on factors including experience, qualifications, skills, and internal equity considerations. JPG Resources offers paid time off, paid holidays, a flexible work schedule, and retirement benefits. While this position does not include employer-sponsored health insurance, additional health-related benefits and other employee programs are available.

The opportunity

Delaware North Parks and Resorts is hiring a part-time Food Expeditor to join our team at Tenaya Lodge at Yosemite in Fish Camp, California. As a Food Expeditor, you will be responsible for quickly responding to changing needs within the dining room and expediting food from the kitchen to our guests as quickly as possible.

Pay

$20.00 - $20.00 / hour

Information on our comprehensive benefits package can be found at .

What we offer

• Health, dental, and vision insurance*
• 401 (k) with company match*
• Paid vacation days and holidays*
• Paid parental bonding leave*
• Tuition or professional certification reimbursement*
• Weekly pay
• Free shift meal in our employee dining room
• Commuter bonus - $10/day for 35+ miles and $20/day for 50+ miles
• Employee discounts - 20% off food and beverage, and 30% off retail
• Access to guest recreation equipment and activities
• Training and development with opportunities for internal mobility and growth, including the chance to work at our other locations nationwide

*Available for full-time, year-round team members

Life at Tenaya at Yosemite

Embark on a thrilling journey at Tenaya Lodge! Nestled near Yosemite National Park's entrance, our mountain resort promises a year-round playground for outdoor enthusiasts. Join our global team in an awe-inspiring location that inspires every day.

• Proximity to outdoor attractions, including Yosemite National Park, Bass Lake, and Sierra National Forest
• Opportunity for outdoor activities including hiking, fishing, biking, rock climbing, camping, horseback riding, and much more!

What will you do?

• Attend pre-shift briefing, taking note of important service information
• Collaborate with Chef, kitchen team members, and servers to ensure timely preparation and delivery of food; assist with the presentation of courses
• Complete any required table-side service, which may include taking and delivering orders and explaining the menu to guests
• Maintain a comprehensive knowledge of all menu items, ingredients, and preparations; be able to identify menu items and ingredients by appearance
• Maintain a clean and organized work area

More about you

• Must be at least 21 years old
• At least 1 year of experience or training as a Runner or Busser with a similar style of dining, capacity, and volume preferred
• Ability to work flexible hours, including nights, weekends, and holidays, as needed
• Must be at least 18 years of age
• No high school diploma or GED required

Physical requirements

• Constant standing, walking, bending, reaching and repetitive motions; may include walking up and down stairs
• Ability to lift up to 35 pounds for set-up, service, and clean-up
• Ability to maneuver between tables and around corners
• Visual acuity and hearing sufficient to take orders and prepare checks

Shift details

Days

Who we are

Tenaya Lodge is a 4-diamond resort located just outside the south entrance to Yosemite National Park. Surrounded by beautiful trees and granite mountains, Tenaya Lodge is the perfect environment for outdoor enthusiasts with great hiking trails, waterfalls, rivers, and creeks to explore in and around Yosemite. We provide free mountain bike rental, weekly trips to Oakhurst, and employee discounts on lodging and services. For local candidates, we offer a commute incentive for all commutes over 50 miles one way.

Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success.

Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals.

Together, we're shaping the future of hospitality — come grow with us!

Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status.

Tao Group Hospitality offers competitive benefits for all full-time team members such as:

• Medical, Dental, and Vision Coverage
• 401(k) Retirement Program with Employer Match
• Life and Disability Insurance Plans
• Ancillary Insurance Plans
• Employee Assistance Program
• Fertility & Family Forming Support and Resources
• Pet Insurance
• Employee Discounts
• TAO Savings Marketplace
• Time off and much more!

Responsible for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

• Ensures the needs of the guests are accommodated.
• Ensures the general cleanliness of the heart-of-house, and the entire venue.
• Participate in interviewing, hiring, and training new applicants and team member development of all subordinates.
• Responsible for the scheduling of assigned departments (where applicable).
• Participates in growth opportunities and team member development of all heart-of-house team members.
• Ensures safety, quality, and recipe accuracy.
• Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events.
• Ensures Department of Health and company sanitation standards.
• Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies.
• Coaches and develops heart-of-house team members by setting clear guidelines and expectations.
• Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances.
• Ensures all team members are compliant with all heart-of-house standards and procedures.
• Responsible for checking cover counts, BEOs, and/or Fire Sheets.
• Ensures the preparation and delivery of menu-focus items to daily pre-service meetings.
• Proficient with all operational systems, which include payroll, inventory, and purchasing.
• Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books.
• Organize, develop and produce new recipes for potential new menu items and specials.
• Ensures the completion of all opening and closing procedures as prescribed by the company.
• Ensures expediting standards.
• Communicates clearly and concisely with all team members during service.
• Practical knowledge of the job duties of all supervised team members.
• Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture.
• Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings.
• Learn by listening, observing other team members, and sharing knowledge while leading by example.
• Portrays a positive and professional attitude.
• Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments.
• Works as part of a team and provides help and support to all fellow team members.
• Assist and/ or complete additional tasks as assigned

TRAINING REQUIREMENTS:

• Tao Group Hospitality in-venue kitchen manager training

EDUCATION/WORKING KNOWLEDGE:

• Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is required.
• Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.
• Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.
• Must be organized, self-motivated, and proactive with strong attention to detail.
• Proficient with computers (Microsoft Products), POS, and HRIS technology.

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

• Ability to write, read, and verbally communicate
• Must have strong problem-solving skills
• Excellent written and verbal communication skills required
• Ability to work under pressure and meet deadlines
• Must have good positive energy throughout the day
• Must be able to read the computer monitors and print legibly
• Must be able to sit and/or stand for extended periods of time
• Must be able to move quickly through work and set the pace in the office
• Must be able to push and lift up to 75 lbs. with or without assistance
• Small to Medium office environment
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
• 5-25% Local Travel (United States)
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
• Maintain a professional, neat, and well-groomed appearance adhering to Company standards
• Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner
• Ability to maintain a high level of confidentiality
• Ability to handle a fast-paced, busy, and somewhat stressful environment

Tao Group Hospitality offers competitive benefits for all full-time team members such as:

• Medical, Dental, and Vision Coverage
• 401(k) Retirement Program with Employer Match
• Life and Disability Insurance Plans
• Ancillary Insurance Plans
• Employee Assistance Program
• Fertility & Family Forming Support and Resources
• Pet Insurance
• Employee Discounts
• TAO Savings Marketplace
• Time off and much more!

Responsible for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality.

ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO:

• Ensures the needs of the guests are accommodated.
• Ensures the general cleanliness of the heart-of-house, and the entire venue.
• Participate in interviewing, hiring, and training new applicants and team member development of all subordinates.
• Responsible for the scheduling of assigned departments (where applicable).
• Participates in growth opportunities and team member development of all heart-of-house team members.
• Ensures safety, quality, and recipe accuracy.
• Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events.
• Ensures Department of Health and company sanitation standards.
• Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies.
• Coaches and develops heart-of-house team members by setting clear guidelines and expectations.
• Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances.
• Ensures all team members are compliant with all heart-of-house standards and procedures.
• Responsible for checking cover counts, BEOs, and/or Fire Sheets.
• Ensures the preparation and delivery of menu-focus items to daily pre-service meetings.
• Proficient with all operational systems, which include payroll, inventory, and purchasing.
• Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books.
• Organize, develop and produce new recipes for potential new menu items and specials.
• Ensures the completion of all opening and closing procedures as prescribed by the company.
• Ensures expediting standards.
• Communicates clearly and concisely with all team members during service.
• Practical knowledge of the job duties of all supervised team members.
• Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture.
• Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings.
• Learn by listening, observing other team members, and sharing knowledge while leading by example.
• Portrays a positive and professional attitude.
• Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments.
• Works as part of a team and provides help and support to all fellow team members.
• Assist and/ or complete additional tasks as assigned

TRAINING REQUIREMENTS:

• Tao Group Hospitality in-venue sous chef training

EDUCATION/WORKING KNOWLEDGE:

• Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is essential.
• Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred.
• Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required.
• Must be organized, self-motivated, and proactive with strong attention to detail.
• Proficient with computers (Microsoft Products), POS, and technology.

SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE

The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions

• Must have strong problem-solving skills
• Ability to work under pressure and meet deadlines
• Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume
• Excellent written and verbal communication skills required
• Must have good positive energy throughout the day
• Must be able to read the computer monitors and print legibly
• Must be able to bend, kneel, sit, and/or stand for extended periods of time
• Must be able to move quickly through work and set the pace in the office
• Must be able to push and lift up to 75 lbs.
• Small to Medium office environment
• Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment
• 5-25% Local Travel (United States)
• May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required
• Maintain a professional, neat, and well-groomed appearance adhering to Company standards
• Ability to maintain a high level of confidentiality
• Ability to handle a fast-paced, busy, and somewhat stressful environment
• Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner