The Executive Chef at Aramark is a management position responsible for overseeing chef managers and hourly culinary staff, developing and executing culinary solutions to meet customer needs and tastes. This role involves managing culinary operations to meet production, presentation, and service standards, applying culinary techniques to food preparation, and ensuring quality in the final presentation and service of food.

Executive Chef - Wake Forest University

Executive Chef

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 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 Executive Sous 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. Essential functions and responsibilities vary by Aramark location based on client requirements and business needs.

Executive Sous Chef

The Pick & Prep Chef at Lowes Foods is responsible for preparing Pick & Prep product and providing product preparation services to create a sensory and engaging experience for guests. This role involves actively engaging guests through product preparation, sampling, and suggestive selling, demonstrating superior guest service, operating the Pick & Prep area according to company standards, and maintaining sanitation and safety throughout the department.

Pick & Prep Chef Greensboro  NC

Pick & Prep Chef

The Cook position at Senior Living Communities is an entry-level role focused on culinary arts, designed for individuals with basic kitchen knowledge or those looking to start their career in the kitchen. This role involves working in the heart of the house, preparing high-quality food from scratch, adhering to food sanitation guidelines, and ensuring compliance with kitchen policies and procedures. The position offers a collaborative work environment, with a focus on quality, presentation, and portion control.

Cook - Healthcare - Part-Time

The Executive Chef at ARAMARK oversees chef managers and hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. This role involves managing culinary operations to meet production, presentation, and service standards, applying culinary techniques to food preparation, and ensuring the final presentation and service of food meet quality standards.

The Lead Cook at Wake Forest University, under Aramark, is responsible for cooking and preparing food using standard recipes and production guidelines while adhering to food safety, food handling, and sanitation procedures. This role involves supervising employees, delegating responsibilities, and ensuring the safety and quality of food products. The Lead Cook may also be responsible for training staff, maintaining work areas, and providing excellent customer service.

Lead Cook - Wake Forest Univ.

Lead Cook

The Sous Chef at Greensboro College Dining assists the Executive Chef in preparing and cooking foods, coordinates activities of cooks and other food-service associates, and assumes responsibility in the absence of the Executive Chef. This role involves cooking and preparing food following approved recipes and production standards, supervising hourly food service associates, ensuring food safety and sanitation, and interacting with customers to resolve complaints.

SOUS CHEF (FULL TIME)

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

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 all safety and health regulations, including the use of protective gear and proper mixing and use of cleaning solutions.

COOK

As an Executive Chef at The Katharine Brasserie & Bar, you will be responsible for creating innovative and delicious seasonal menus, leading daily operations with efficiency and integrity, and providing outstanding service to guests. This role involves team leadership, communication, training, development, problem resolution, and acting as an advocate for the restaurant to create personal experiences for guests that compel them to return.

Executive Chef  -  The Katharine Brasserie & Bar

The Chef position at Canteen involves directing, coordinating, and evaluating kitchen, food production, and food-service associates. This role includes supervising cooks, ensuring food handling, sanitation, and customer service standards are met, preparing high-quality food items, and maintaining sanitation of equipment and utensils. The position offers a full-time schedule with no nights, weekends, or holiday work, and includes benefits such as paid time off, sick time, holiday pay, and a hourly bonus potential.

CHEF (FULL TIME)

Chef

The Cook position at Morrison Healthcare involves preparing high-quality food items according to standardized recipes and instructions to meet production, delivery, and service schedules. This role ensures quality food service is provided at all times, maintaining high standards of cleanliness and food safety. The position is part-time, with open availability required, including 12-hour shifts and alternating weekends.

COOK (PART TIME)

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Executive Chef Jobs in Kernersville, NC Hiring Now

Executive Chef - Wake Forest University

System Corporate Chef

Cook

Executive Sous Chef

Pick & Prep Chef Greensboro NC

Cook - Healthcare - Part-Time

Executive Chef - Wake Forest University

Lead Cook - Wake Forest Univ.

SOUS CHEF (FULL TIME)

Kitchen Team Member/Cook

COOK

Executive Chef - The Katharine Brasserie & Bar

CHEF (FULL TIME)

COOK (PART TIME)

Kitchen Team Member/Cook