The Chef de Cuisine at Aramark is the lead culinary person responsible for supervising all culinary operations for a location. This role involves training and leading kitchen personnel, supervising culinary activities, estimating food consumption, developing recipes, and ensuring quality standards and safety in the kitchen. The Chef de Cuisine also oversees special catering events and may offer culinary instruction.

Chef de Cuisine

As a Restaurant Crew Member at MOD Pizza, you will be part of a team dedicated to delivering great customer service and the MOD Pizza experience. You'll make pizzas for a diverse range of customers in a cool environment, with opportunities for growth and development within the company. The role includes making pizzas, salads, and more, maintaining food safety standards, and contributing to a positive customer experience.

Restaurant Crew Member

The Executive Sous Chef at Hilton McLean Tysons Corner is responsible for assisting in the direction and administration of the planning, preparation, production, and control of all culinary operations. This role involves a strong focus on banquet operations, luxury hotel experience, and maintaining high standards of food quality and presentation. The ideal candidate will have a passion for culinary excellence, a strong banquet background, and the ability to balance heavy volume while leading a team towards outstanding guest service and financial profitability.

Executive Sous Chef, Banquets - Hilton McLean Tysons Corner

Executive Sous Chef, Banquets

As an Executive Chef at Flik Hospitality Group, you will oversee all culinary functions for a dining account, managing and leading a team of associates. Your responsibilities include overseeing safety and sanitation, managing cost controls, creating menus, managing inventory, and rolling out new culinary programs in conjunction with the marketing and culinary team.

EXECUTIVE CHEF - Leidos - Reston VA

Executive Chef

Aramark is seeking a Sous Chef for the William F. Bolger Center, focusing on team development, culinary expertise, safety protocol, and client relations. The role involves training and managing kitchen personnel, estimating food consumption, selecting and developing recipes, and ensuring quality standards and safety in the kitchen. The Chef Manager will also play a key role in meeting budget requirements and executing company-delivered programs.

Sous Chef - William F. Bolger Center

Sous Chef

The Bistro Team Member at Courtyard Dulles Town Center is responsible for a wide variety of food & beverage functions, including serving coffee and other beverages, preparing ingredients for cooking, processing orders, collecting payment from customers, and providing assistance in food & beverage areas. This role also involves general cleaning and maintenance of food and beverage prep areas, counting the bank at end of shifts, and adhering to safety and security policies. The position requires a high school diploma or G.E.D. equivalent, with no related work experience required but previous experience in a food and beverage environment preferred.

Bistro Team Member

Restaurant Crewmembers at Raising Cane's are crucial to the team, performing a variety of roles including customer service, cashiering, and food preparation. This entry-level position is open to individuals with no previous experience, offering competitive pay, benefits, and opportunities for pay increases through training and performance. The role emphasizes teamwork, communication, and a positive attitude, with a focus on providing excellent service to customers.

Restaurant Crewmember

The Culinary Specialist at ARAMARK is responsible for assisting the manager with food/meal preparation, maintaining cash receipts and meal records, and ensuring high standards of quality in food production, sanitation, and kitchen safety practices. This role involves preparing quality food and baked goods, maintaining food storage in a sanitary manner, serving food according to schedules, and adhering to food safety regulations.

Culinary Specialist

The Culinary Specialist at Burke Health and Rehabilitation, under Aramark, is responsible for assisting in food and meal preparation, maintaining cash receipts and meal records, and ensuring high standards of quality in food production, sanitation, and kitchen safety practices. This role involves a variety of tasks including preparing quality food, maintaining food storage in a sanitary manner, serving food according to schedules, and adhering to food safety regulations.

Culinary Specialist - Burke Health and Rehabilitation

The Executive Chef at Marriott is responsible for overseeing the daily kitchen operations, ensuring high-quality food products and services, and leading the kitchen management team. This role involves managing all food-related functions, including food preparation areas and support areas, to maintain guest and employee satisfaction while maximizing financial performance. The Executive Chef also plays a key role in staff development, sanitation, and food standards compliance.

As a Breakfast Server at Fairfax Marriott at Fair Oaks, you will greet, serve food and drinks to guests, provide excellent customer service, and create memorable experiences. This role involves taking and serving guest orders promptly, performing side work as assigned, answering menu questions, operating the cash register/P.O.S. system, and performing other job-related duties as assigned.

FT- AM Restaurant Server 05:30 AM to 02:00PM

Restaurant Server

As a Sous Chef at Sodexo, you will be part of a team that values you for who you are, allowing you to act with purpose and have a positive impact through your everyday actions. This role involves preparing and creating nutritious dishes, leading a team engaged in food preparation and service, and ensuring a safe working environment and productivity among your team. You will have the opportunity to grow within the company and participate in ongoing training and development programs.

The Sous Chef at Eurest, a division of Compass Group, is responsible for assisting the Executive Chef in preparing and cooking foods, coordinating activities of cooks and other food-service associates, and assuming responsibility in the absence of the Executive Chef. This role involves supervising hourly food service associates, ensuring food safety and sanitation, maintaining kitchen cleanliness, and interacting with customers to resolve complaints.

SOUS CHEF (FULL TIME)

Erickson Living is seeking a Sous Chef to join the team at Greenspring Village, a continuing care retirement community in Fairfax County, Virginia. The role involves managing daily kitchen production, food preparation, and overseeing culinary staff in the absence of the chef. The ideal candidate will bring a passion for great food, teamwork, and culinary experience to the table, contributing to the Signature Dining program's commitment to scratch cooking and chef-inspired culinary creations.

Sous Chef - FT $2,000 Sign on Bonus

As a Sous Chef at Tatte, you will oversee all kitchen operations at your cafe, ensuring the success and growth of your kitchen team. This role involves supervising up to 25 employees, maintaining high standards of food quality and safety, and leading a team in a fast-paced, high-volume environment. A passion for excellent food and genuine hospitality is essential.

Sous Chef - Tatte Westbard, Maryland

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