Sodexo is seeking an experienced Senior Area Executive Chef for our At School segment to support multiple regions throughout the United States. This role focuses on culinary training and coaching, implementing new brands and services, and participating in re-bidding and new sales processes. The ideal candidate will reside near a major airport and be open to 50-60% travel. This position requires a minimum of 5 years of experience in a culinary lead role, knowledge of school age meal patterns (preferred), and a strong background in culinary arts and leadership.

Senior Area Executive Chef

The Food Service Manager at ARAMARK is a management position responsible for developing and implementing dining solutions to meet customer needs and tastes. This role oversees dining operations where customers order prepared foods from a menu, ensuring safety and sanitation standards, client satisfaction, and financial performance. The manager also leads the front of the house operations in conjunction with the Food Service Director.

Manager, Culinary Services

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 Catering Sous Chef at the University of Chicago is responsible for overseeing the preparation, cooking, and plating of dishes for catering events, ensuring high-quality presentation and taste. This role involves leading and training kitchen staff, coordinating logistics for catering events, and ensuring all food and equipment are transported safely and on time. The position requires full-time availability, including mornings, evenings, and weekends, and offers a competitive hourly wage.

CATERING SOUS CHEF(FULL TIME)

Catering Sous Chef

As a Kitchen Team Member/Cook at Buffalo Wild Wings, you will work within the Heart of House, directly involved in the production of all Buffalo Wild Wings food items across multiple stations including Chip, Shake, Grill, Southwest, and Expo. This role is key in creating legendary experiences for guests by working in a high-energy environment and accessing continuous learning opportunities.

Kitchen Team Member/Cook

Leedo Manufacturing Company is seeking a Kitchen Designer to join their team. The role involves drafting and designing cabinetry layouts based on blueprints, specifications, and internal inputs, ensuring document and version control. The ideal candidate will have a passion for design, experience with 20/20 software, and the ability to work in a team environment.

Designer  (Cabinets)  - REMOTE

Kitchen Designer

Aramark is seeking a full-time Culinary Supervisor to join their Food Services Team. This role involves overseeing staff, collaborating with teammates, and ensuring the safety and quality of food in accordance with policies, procedures, and department requirements. The position offers the opportunity for growth and the chance to lead in a passionate and supportive environment.

Culinary Supervisor

As the Sous Chef at Flik Hospitality Group, you will be responsible for the successful operation of the Culinary Department for a facility. This includes supervising, preparing, and cooking various food items, developing daily menu items, and potentially supervising hourly associates. You will work closely with the Executive Chef to develop new menus, assist with ordering, and execute catering events. This role offers an exciting opportunity for a Culinary professional looking to grow their career in a supportive environment.

CHEF, SOUS

Sous Chef

The Executive Sous Chef at Marriott exhibits culinary talents by performing tasks and assisting in leading the staff and managing all food-related functions. This role focuses on continually improving guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Responsibilities include overseeing all food preparation areas and support areas, ensuring sanitation and food standards are achieved, and guiding and developing staff.

Executive Sous Chef

The Sous Chef at East Bank Club is responsible for overseeing and supervising the kitchen in all phases of food storage, production, purchasing, requisitioning, and sanitation. This role ensures the kitchen is ready for daily business, maximizes production, handles personnel questions, and contributes to creating a dining experience that aligns with the club culture. The ideal candidate is passionate about excellence, teamwork, and continuous improvement.

Sous Chef - PM

As an Executive Chef at Flik Hospitality Group, you will be responsible for supporting and/or managing Flik accounts, primarily based in Chicagoland and surrounding suburbs, with up to 25% travel required for non-local Flik locations. This role involves planning menus, ensuring quality in food preparation and presentation, training kitchen staff, maintaining inventory, and ensuring compliance with health and sanitation regulations. The position requires hands-on chef experience and a comprehensive knowledge of food and catering trends.

EXECUTIVE CHEF

Executive Chef

Panda Express is seeking friendly team players to provide great customer service and cook food for guests. This role offers the opportunity to thrive in a supportive work environment, with chances to gain skills and impact the community. No experience is required as training will be provided. Full-time associates are eligible for benefits including medical and dental insurance, 401K with company match, associate discounts, and opportunities for career and leadership development.

Restaurant Service and Kitchen Team (1381)

Service and Kitchen Team Associate

Hyatt's Corporate Management Training programs offer a unique opportunity for hospitality students to experience every facet of hotel operations, including a concentrated focus on culinary management. The program is designed to develop qualified Executive Chefs and Executive Sous Chefs, with a 12-month duration that includes a 6-week rotation through various hotel departments and a 42-week concentration in the culinary division. Trainees are directly supervised by the hotel's Executive Chef and Senior Executive Chef.

January 2025 - Culinary Corporate Management Training Program

Culinary Corporate Management Trainee

The Culinary Specialist at Bella Terra LaGrange, under Aramark, is responsible for assisting in 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 - Bella Terra LaGrange

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Culinary Services Associate Jobs in Homewood, IL Hiring Now

Senior Area Executive Chef

Manager, Culinary Services

Culinary Specialist

CATERING SOUS CHEF(FULL TIME)

Kitchen Team Member/Cook

Designer (Cabinets) - REMOTE

Culinary Supervisor

Kitchen Team Member/Cook

CHEF, SOUS

Executive Sous Chef

Sous Chef - PM

EXECUTIVE CHEF

Restaurant Service and Kitchen Team (1381)

January 2025 - Culinary Corporate Management Training Program

Culinary Specialist - Bella Terra LaGrange