Job Listings

Updated: November 16, 2015

If you are a Living Light graduate and are interested in any of these job listings, please submit the Graduate Request Form and you will be sent the complete job listings with employer contact information.

After receiving the job listings, graduates will then be able to contact prospective employers directly. All arrangements, including financial compensation, hours, duration of position, etc. will then be decided between the two parties. Living Light does not provide advice or direct referral to prospective employers on the suitability of individual students.

Food & Beverage Manager/Raw Vegan Chef in Fort Lauderdale, Florida

We are looking to hire a Raw Vegan Chef / Food and Beverage Manager at our estate in Fort Lauderdale. This is a full-time position with a great compensation package and benefits.

General Description:
• Total organization of food and beverage dept.
• Provide the best in season, organic, vegan food available.

• Provide the best meal experience possible.
• Develop a well organized and precise recipe and menu procedure.
• Communicate with family as much as needed.
• Take notes and lead F&B meetings.
• Quickly gain an understanding of the requirements.
• Develop a plan and training program to ensure accurate and consistent delivery of service 7 days a week by all food service staff.
• Oversee meal calendar – manage daily and weekly meal schedules.
• Manage all residence fridge inventories and food quality.
• Review the guest calendar, prepare for guest arrivals.
• Inventory database of service items and tools.
• Prevent food waste.
• Supervise, chefs and kitchen team.
• Food ordering, purchasing and inventory.
• Adapt and find solutions to the ever-changing daily tasks and responsibilities.

Salary Range: DOE
Benefits: Yes
Position: Full Time (Permanent)
Shift: Flexible
Types of Cuisine: Raw Vegan
Number of people for food: 2-12
Number of Workdays per week: 4-5
Days off: negotiable
Living Accommodations: No
Shift: Yes

Vegan/Vegetarian Program Chef in Mountain View, California

Perform quality work within deadlines with or without direct supervision. In the performance of their respective tasks and duties all employees are expected to conform to the following:
• Interact professionally with other employees, customers and suppliers.
• Work effectively as a team contributor on all assignments.
• Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations.

Meets all timelines for payroll, café service, accounts receivable, human resources, corporate programs and all other project deadlines given by management.

Overall Management
• Teaches and adheres to the company's philosophy, culture and commitment to quality food and exemplary service.
• Takes over the ownership of the kitchen.
• Has a Passion for food and service.
• Ensures all products and purchases meet the company's sustainability guidelines.

Supervision and Development of Staff
• Hires, trains, and supervises the daily conduct of the staff.
• Supervise the adherence to proper uniform standards following the employee handbook and established account guidelines.
• Evaluate staff and actively work to develop managerial leadership and culinary skills.
• Conduct coaching sessions and disciplinary actions in a professional and timely manner.
• Provides feedback and support to employees to further their development.
• Ensures that all Training standards are met and documented for direct hires, including but not limited to New Hire Packet, Employee/Manager Hand Book Sign off Sheet, Fact Training Completion, and Safety Training.

Food Programs
• Write menus that demonstrate creativity, concept authenticity and intent, seasonality, healthy balance and variety.
• Ensure that high quality food items are creatively well prepared and presented in a cost effective manner.
• Lead the culinary staff in all of the company's initiatives including Circle of Responsibility, Low Carbon Diet and Farm to Fork Programs.
• Meet and exceed the expectations of the customer and client perceived value.
• Ensure that all products and ingredients that are used are purchased following the company's purchasing standards and sustainability commitments.
• Work with management team to ensure that all display, catering and café culinary set up meet specific account standards.
• Makes sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the client.

Customer Service and Client Relations
• Represents the company in a courteous, efficient, and friendly manner in all customer, client and employee interactions.
• Interact with customers and resolves customer complaints in a friendly and service oriented manner.
• Communicates with the Client honestly, accurately and in a timely manner.

Financial Management and Analysis
• Ensure that all culinary personnel follow proper time and attendance policy.
• Responsible to make sure that labor and food cost budgetary goals are met.
• Responsible for placing proper orders, sourcing the best local and seasonal ingredients and following purchasing guidelines.
• Complete inventory on an appropriate schedule.

Kitchen and Café Supervision
• Ensure that overall café kitchen space meets the standards as presented in Great Expectations, as well as oversees the daily appearance and upkeep of the kitchen.
• Supervise the proper garnishing and presentation of food.
• Monitor daily signage for proper spelling and descriptions.

Special Events
• Assists Catering Management team with special events as needed with staff and culinary support.
• Work with General Manager to plan seasonal tastings of new menu items and solicit feedback from guests.
Note: Job duties are subject to change as needed.

• Adheres to all Health Department, OSHA and ADA regulations.
• Follows all Safety Manual guidelines.
• Develop and revise station specific daily and weekly cleaning checklists and oversee their accomplishment.
• Conducts weekly F.A.C.T. meetings, and ensures that regular trainings are occurring in units.
• Reports any injury, accident and/or food borne illness incident for customers and/or staff accurately and in a timely manner to the General Manager.
• Train all personnel in safe operating procedures of all equipment, utensils and machinery.
• Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR.
• Attends monthly safety meetings and participates in safety inspections.

We are looking for a Special Chef who has experience with both Vegan and Vegetarian Cuisine. Here at this company, we are on the cutting edge, and need someone with a similar mindset who can help take our Vegetarian Program to the next level.

The Café Chef de Cuisine for this Management Company takes ownership for the overall success of the Café Food Program. This entails adhering to the Client’s culture and guidelines, the Health Department’s regulations, and this comapny's standards and expectations of food quality, freshness and presentation. This position is accountable for the kitchen’s daily administrative, operational and culinary tasks, including sanitation and safety. In addition, the Chef de Cuisine also motivates, trains, develops and directs employees to accomplish the objectives of the operation and maintain a positive relationship with the client.

Approximately 50% of time spent working in the kitchen with the remaining 50% of the time dedicated to administrative duties, menu research and development. A minimum of 50 hours worked per week is required.

Salary Range: Negotiable
Benefits: Full
Position: Full Time (Permanent)
Shift: Days
Living Accommodations: No
Shift: No

Message: This is a Chef driven company managing the Food Service for over 500 clients. This position will be focused on and working out of the Mountain View campus. We need somebody with a solid Vegan/Vegetarian Cuisine background that can help take our offering here to the next level. If that is you, please apply.

Chef Consultant in Los Angeles, California

We are a startup and are looking for an experienced Chef who could consult us for a upcoming Raw/Vegan restaurant as well as a raw/vegan catering business in Los Angeles. Ideally, person should be well experienced with both working in a restaurant as well as a catering kitchen. The timing for appointments on the phone meetings will be mutually decided.

NOTE : I am currently in India so please send me email.

Salary Range: To be decided
Position: Temporary (Temporary Position)
Shift: Flexible
Living Accommodations: No

Kitchen Manager in Santa Rosa, California

We are currently hiring for a Raw Food / Vegan KITCHEN MANAGER to execute BOH menu.

Job Description - Kitchen Manager

- Executing Menu Items
- Ordering + Cost Control
- Working with Juice Master on ordering
- Working with local produce distributors on seasonal ingredients + proper sourcing.
- Creating Weekly Special Menu Items with seasonal produce + local farms
- Quality Control
- Inventory
- Scheduling Kitchen Staff
- Hiring and Training Staff

REPORTS TO: General Manager / Owner

Company Description: This company brings the best produce and ingredients to your table from both local farms and far away locations. Combining the best in nutrition and nourishment we offer a whole food approach to a plant based restaurant. Cold Pressed Juice, Smoothies, Acai Bowls, Chia Pudding, Yogurt, Parfaits, Kombucha and Cold Brew Coffee. With a rotating seasonal plant based menu offering soups, salads entrees and more!

Salary Range: DOE
Benefits: YES
Position: Full Time (Permanent)
Shift: Days, Nights, Weekends
Living Accommodations: No
Shift: Yes

Private Chef in Boise, Idaho

I am the owner of an in-home caregiving company. The last 9 years I have not had time to cook for myself. My health has suffered from years of unhealthy grab and go eating. I am desperate to return to the vegan recipes I so enjoy. And, very willing to experience vegan cuisine of all varieties.

Salary Range: $20-$50 per hour
Benefits: n/a
Position: Part Time (Permanent)
Shift: Days, Flexible
Types of Cuisine: vegan mostly raw
Number of people for food: 1
Number of Workdays per week: 1
Days off: 6
Living Accommodations: No
Shift: Yes

Requirements: I have no allergies or restrictions. I like all fruits, vegetables & grains except mushrooms.

Message: I am glad to eat leftovers.

Raw and Vegan Cooked Chef in Saint Augustine, Florida

Create raw and vegan cooked dishes, plate & prep in a healthy vegan kitchen in a charming town by the sea.

Company Description: We have been in business for 9 years. Over the past 2 years we have begun offering cooked vegan dishes along with our staple raw cuisine.

Salary Range: 650 - 700 per week to start
Benefits: after 1 year, 1 year paid vacation.
Position: Full Time (Permanent)
Shift: Days, Nights, Weekends, Flexible
Living Accommodations: No

Vegan/Vegetarian Chef in Bound Brook, New Jersey

I am in search of a vegan/vegetarian chef for my yoga retreat April 2016. It's a 3 day retreat. There will be 15-20 people. The retreat will be in Central NJ. The participants at the retreat assist the chef.

Company Description: My yoga school offers 200 hour yoga teacher trainings, workshops, certifications, retreats and yoga classes throughout NJ and California.

Salary Range: $200-300 a day
Benefits: Participation in events
Position: Temporary (Temporary Position)
Living Accommodations: Yes
Shift: Yes

Message: Please contact me for more information.