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 a Medina, Ohio-based country club is responsible for leading the property’s culinary operations, ensuring the kitchen operates smoothly and the food quality exceeds expectations. This role emphasizes teamwork, creativity, and a commitment to excellence, fostering an environment where culinary professionals can thrive and innovate while maintaining a strong focus on delivering high-quality cuisine.

Executive Chef

We are seeking a creative and proficient Executive Chef to oversee all aspects of food preparation in the kitchen. The role involves maintaining control of the kitchen, improving the menu, producing quality food, and working closely with restaurant managers on food and beverage operations. The Executive Chef will also be responsible for planning and directing food preparation, supervising kitchen staff, and ensuring compliance with sanitation and safety standards.

The Executive Chef at Sunrise Senior Living is responsible for providing outstanding customer service, overall leadership, and management of the dining and hospitality operations in the community. This includes food preparation and service in accordance with Sunrise culinary programs, accurate delivery of dietary modifications, procurement, financial and budgetary management, labor management, hiring, supervising and training team members, ensuring proper sanitation and safe food handling, accurate record keeping, inventory and rotation of products, regulatory compliance, and communicating with residents and families to ensure high levels of resident satisfaction.

Cityview Healthcare & Rehabilitation, a Certus Healthcare Management Community, is seeking a Culinary Director with a focus on kitchen management in a long-term care or rehabilitation setting. This role is ideal for a current supervisor in a kitchen management role looking to advance into a Director of Culinary position. The position offers a negotiable starting salary, a comprehensive benefits package, and a supportive work environment.

Culinary Director

The Executive Sous Chef at Topgolf is responsible for supervising the team to provide best-in-class culinary experiences, coaching and developing the team, delegating tasks, and ensuring food and labor costs align with budget. This role involves monitoring inventory, purchasing products, selecting and developing recipes, maintaining quality standards, and overseeing safety and sanitation in the kitchen.

Executive Sous Chef

The Executive Sous Chef at Bon Appetit Management Company is responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. This role involves preparing or directing the preparation of meals in accordance with corporate programs and guidelines, motivating and training back of house employees, ensuring high quality food preparation, and supporting cost control measures. The position offers a creative and dynamic work environment, with opportunities for growth and development.

The Cook 2 at The Huntington Convention Center, part of the Levy Sector within Compass Group, North America, is responsible for preparing nutritious and properly flavored food in accordance with federal, state, local, and company standards, guidelines, and regulations. This role may oversee the cooking activities of food service associates as assigned and ensures the quality and safety of the food supply following HACCP guidelines.

Cook 2- The Huntington Convention Center

Cook 2

Aramark is seeking an Executive Chef to oversee all chef managers and hourly culinary staff for the Sports & Entertainment account in Cleveland, OH. The Executive Chef is responsible for developing and executing culinary solutions to meet production, presentation, and service standards. They manage a culinary team, ensure quality in the final presentation of food, and are responsible for food and labor targets, compliance with safety and quality standards, and maintaining the integrity of the standard Aramark food offer.

The Chef Manager at ARAMARK is responsible for overseeing 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 consistent quality and safety standards. The Chef Manager also plays a key role in meeting budget requirements and executing company-delivered programs.

Chef Manager

The Regional Executive Chef for Aramark Sports + Entertainment - West Region 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 involves new product and concept development, overseeing food and beverage initiatives, ensuring workplace and food safety, and supporting the executive chef hiring process. The position is remote and requires the candidate to reside in Phoenix, Northern California, or Denver.

Regional Executive Chef - West Region

Regional Executive Chef

The Chef Manager at Sunrise Senior Living is responsible for leading and managing the dining operations in the community. This role involves supervising the dining service team, hands-on leadership for all dining service activities, preparation of food, managing the food inventory and supply budget, and ensuring compliance with regulatory and sanitation standards. The Chef Manager also plays a key role in hiring, training, and scheduling team members.

The Chef position at Bon Appétit Management Company involves directing, coordinating, and evaluating kitchen, food production, and food-service associates. This role includes supervising kitchen staff, preparing high-quality food items according to standardized recipes, ensuring food safety and sanitation standards, and maintaining kitchen cleanliness. The position is available in both full-time and part-time capacities, with open availability preferred.

CHEF (FULL TIME and PART TIME)

Chef

The Head Chef/Chef de Cuisine at IHG is responsible for managing the kitchen operations, including food preparation and quality, physical maintenance, and inventory functions to ensure hotel quality standards are met and food and supply costs are controlled. This role involves adhering to health, safety, and compliance regulations, as well as brand standards and local policies and procedures.

Head Chef North Coast Cafe

Head Chef/Chef de Cuisine

As a Cook / Commis Chef at IHG, you will be responsible for creating memorable dining experiences through your culinary skills. This role involves making every meal a feast for the eyes and tastebuds, managing your workstation's supplies and cleanliness, and ensuring compliance with local cleanliness and hygiene laws. You will also assist with washing up and other kitchen duties as needed, and take on other ad-hoc duties as a team player.

Chef de Partie Holiday Inn

Cook / Commis Chef

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Executive Chef 2 Jobs in Middleburg Heights, OH Hiring Now

System Corporate Chef

Executive Chef

Executive Chef

Executive Chef

Culinary Director

Executive Sous Chef

Executive Sous Chef

Cook 2- The Huntington Convention Center

Executive Chef

Chef Manager

Regional Executive Chef - West Region

Chef Manager

CHEF (FULL TIME and PART TIME)

Head Chef North Coast Cafe

Chef de Partie Holiday Inn