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Managing Chef, Temporary
Job Overview
Employment Type
Temporary
Full-time
Compensation
Salary
Range $96,000.00 - $120,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
flexible scheduling
Employee assistance program
Job Description
South Coast Botanic Garden is a renowned public botanical garden located on the Palos Verdes Peninsula in California. It is a horticultural treasure featuring a diverse collection of plants from around the world. Known for its beautiful landscapes, themed gardens, and commitment to environmental education, the Garden serves as a peaceful community hub and a venue for public events, weddings, and educational programs. As a nonprofit organization, South Coast Botanic Garden focuses on plant conservation, sustainability, and offering a serene natural space for visitors to explore and enjoy throughout the year.
The role of Chef and Food and Beverage (F&... Show More
The role of Chef and Food and Beverage (F&... Show More
Job Requirements
- 5+ years of progressive food and beverage, culinary, hospitality, or venue operations experience including leadership responsibilities
- Previous experience overseeing restaurant, catering, event, concession, or multi-outlet food and beverage operations preferred
- Strong understanding of food safety, sanitation, inventory controls, labor management, and guest service standards
- Experience supporting hiring, scheduling, coaching, and day-to-day team supervision
- Ability to analyze operational challenges and provide practical recommendations for improvement
- Strong organizational, administrative, and follow-through skills with attention to detail
- Comfortable using business systems and technology platforms including POS systems, scheduling systems, Microsoft Office, and HR/payroll systems such as Paycom
- Must be able to work evenings, weekends, holidays, and special events as operational needs require
- Ability to stand and walk for extended periods
- Ability to lift, carry, push, or move up to 40 pounds regularly, with or without reasonable accommodation
- Ability to work indoors and outdoors in varying weather and event conditions
- Ability to bend, reach, stoop, and perform repetitive motions consistent with food and beverage operations
- Ability to work a flexible schedule based on business needs, including evenings, weekends, holidays, and special events
Job Qualifications
- 5+ years of progressive food and beverage, culinary, hospitality, or venue operations experience including leadership responsibilities
- Previous experience overseeing restaurant, catering, event, concession, or multi-outlet food and beverage operations preferred
- Demonstrated ability to lead teams, hold staff accountable, and improve operational consistency in fast-paced environments
- Strong understanding of food safety, sanitation, inventory controls, labor management, and guest service standards
- Experience supporting hiring, scheduling, coaching, and day-to-day team supervision
- Ability to analyze operational challenges and provide practical recommendations for improvement
- Strong organizational, administrative, and follow-through skills with attention to detail
- Comfortable using business systems and technology platforms including POS systems, scheduling systems, Microsoft Office, and HR/payroll systems such as Paycom
- Ability to work collaboratively with executive leadership, operations teams, vendors, and event staff
- ServSafe certification or ability to obtain certification within a reasonable timeframe preferred
- California food and beverage, wage and hour, and meal/rest break compliance knowledge preferred
- Must be able to work evenings, weekends, holidays, and special events as operational needs require
Job Duties
- Provide active oversight of daily food and beverage operations including concessions, beverage service, events, and seasonal programming
- Ensure consistent standards for quality, cleanliness, presentation, service, and efficiency
- Monitor daily workflows and address operational gaps in real time
- Support successful execution of rentals, donor events, festivals, and internal functions as needed
- Directly supervise the Manager, Food and Back of House and Beverage and Front of House Lead
- Establish clear expectations and accountability for performance and follow-through
- Provide coaching, direction, and support to team leads and staff
- Assist with hiring, onboarding, scheduling coordination, and staffing recommendations
- Maintain continuity of menus, recipes, food quality, and beverage offerings
- Recommend practical improvements to product mix, service model, and guest experience
- Support development of seasonal or event-based offerings as needed
- Assist leadership with operational reporting, sales analysis, labor review, and program recommendations
- Review inventory practices, purchasing controls, waste reduction, and vendor performance
- Ensure timely completion of operational paperwork, invoices, approvals, and related follow-up
- Promote compliance with Garden policies, food safety requirements, and applicable California wage and hour standards
- Support timely timecard review, meal/rest break compliance, and scheduling practices
- Ensure systems such as Paycom and POS platforms are used accurately and consistently
- Partner with executive leadership during the food and beverage review process
- Help identify opportunities, inefficiencies, operational risks, and future staffing needs
- Contribute practical recommendations regarding structure, service model, and long-term program success
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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