The System Corporate Chef for Aramark SeniorLIFE+ is responsible for the development, implementation, and execution of culinary programs, including revenue enhancement in partnership with Regional and Line of Business leadership. This role requires a strong aptitude for culinary leadership, operational standards, communication skills, personnel development, and team training. The position is remote with up to 65% travel required.

System Corporate Chef

The Executive Chef at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and standards. This role involves ensuring quality dining services, assisting in receiving, storage, preparation, serving, sanitation, and cleaning procedures, and supporting the Dining Services Director in their absence. The position emphasizes safety, punctuality, customer and resident experience, and requires compliance with COVID-19 vaccination policies and state or county laws.

Executive Chef

The Catering Chef Manager at Aramark is responsible for delivering exceptional customer service and food experiences through a hands-on approach to team development, culinary expertise, safety protocol, and client relations. This role involves training and managing kitchen personnel, estimating food consumption, selecting and developing recipes, and ensuring proper equipment operation and safety. The position offers opportunities for growth and professional development within a company committed to service and purpose.

Catering Chef Manager

The Sous Chef at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and standards. This role involves ensuring quality dining services, assisting in receiving, storage, preparation, serving, sanitation, and cleaning procedures, and supporting the Dining Services Director in their absence. The position emphasizes safety, punctuality, customer and resident experience, and requires compliance with COVID-19 vaccination policies and state or county laws.

Sous Chef

The Pastry Chef at Aramark is responsible for cooking and preparing food according to recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. This role involves safely handling knives and equipment such as grills, fryers, ovens, broilers, etc., and may include oversight or delegation of responsibilities within the culinary operation. The position emphasizes training and guiding staff, maintaining high standards of food safety and sanitation, and ensuring excellent customer service.

Pastry Chef- Towson University

Pastry Chef

The Executive Chef at Great Wolf Lodge is responsible for overseeing all kitchen operations, including creating and updating menus, testing and developing recipes, monitoring customer satisfaction, maintaining inventory, and ensuring compliance with food and safety regulations. This role offers a unique opportunity to grow your career, with cross-training, scholarships, and talent development programs, while enjoying exclusive perks and benefits.

The Culinary Professional at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and standards. This role supports the Dining Services Director in ensuring quality dining services are provided, with a focus on safety, sanitation, and cleanliness. The position requires a positive attitude, the ability to follow instructions, and perform routine tasks without supervision.

Culinary Professional

The Cook at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and standards. This role supports the Dining Services Director in ensuring quality dining services are provided, with a focus on safety, sanitation, and quality control. The position requires adherence to federal, state, and local standards, guidelines, and regulations, as well as HCSG's established policies and procedures.

Cook

The Head Cook at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and standards. This role involves ensuring quality dining services, assisting in receiving, storage, preparation, serving, sanitation, and cleaning procedures, and supporting the Dining Services Director in their absence. The position emphasizes safety, punctuality, customer and resident experience, and requires a positive attitude, the ability to follow instructions, and perform routine tasks.

Head Cook

The Chef Manager at Sodexo is responsible for overseeing the culinary operations within a hospital setting. This role involves managing a team to ensure high-quality food service, maintaining food safety standards, and providing a positive dining experience for patients, visitors, and staff. The position requires a high school diploma or equivalent, along with at least one year of management experience.

Chef Manager

The Lead Cook at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and standards. This role involves ensuring quality dining services, assisting in receiving, storage, preparation, serving, sanitation, and cleaning procedures, and supporting the Dining Services Director in their absence. The position emphasizes safety, punctuality, customer and resident experience, and requires a positive attitude, the ability to follow instructions, and perform routine tasks.

Lead Cook

The Chef position at Compass Group, North America, involves directing, coordinating, and evaluating kitchen, food production, and food-service associates at the University of Maryland, Baltimore County. This role includes supervising kitchen staff, preparing high-quality food items, ensuring food safety and sanitation standards, and maintaining kitchen cleanliness. The position offers competitive wages, benefits, and opportunities for training and development.

CHEF (FULL TIME)

Chef

The Executive Chef at M&T Bank Stadium, under the Levy Sector of Compass Group North America, is responsible for leading all culinary aspects of the location, including menu standards, team member training, and social media representation. This role is crucial for delivering an exceptional food experience to guests, requiring an experienced food and beverage leader with strong coaching and operational skills.

Executive Chef - M&T Bank Stadium

The Production Chef at Johns Hopkins University will assist in managing and overseeing the day-to-day operations in a dining location. Responsibilities include assisting with daily menus, dietary needs, training programs, food safety, food production and presentation, inventory management and cost control, and adherence to food sanitation regulations. The role involves collaboration with the Sous Chef, Chef de Cuisine, and Location Manager to execute operations and procedures.

Production Chef

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Chef Jobs in Nottingham, MD Hiring Now

System Corporate Chef

Executive Chef

Catering Chef Manager

Sous Chef

Pastry Chef- Towson University

Executive Chef

Culinary Professional

Cook

Head Cook

Executive Chef

Chef Manager

Lead Cook

CHEF (FULL TIME)

Executive Chef - M&T Bank Stadium

Production Chef