Support the healing journey for patients and their loved ones by delivering high-quality food service in a healthcare environment. Share your passion for your craft, respect for great food, and an appreciation for our chef-led philosophy. This role involves building a well-trained and motivated team, developing creative menus, maintaining quality control systems, and ensuring budget compliance.

Executive Chef (Healthcare)

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 the Hilton Garden Inn in Hampton is responsible for preparing food items based on standardized recipes for the restaurant while maintaining the highest standards to produce an appealing and appetizing product. This role involves complying with certification requirements, maintaining cleanliness and organization of all areas in accordance with health regulations, and ensuring the cleanliness, sanitation, and safety in the kitchen and work areas.

Cook

As a Cook at Cracker Barrel, you will be responsible for using Cracker Barrel's recipes and methods of food preparation to whip up a variety of homestyle favorites. This role involves working in different kitchen positions such as Grill Cook, Prep Cook, or Backup Cook, ensuring that guests leave full and happy by serving up Cracker Barrel's traditional, seasonal, and new menu items with care and hospitality.

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.

As a Cook at Raising Cane's, you will be responsible for ensuring all food served meets the restaurant's high standards. This role involves working in a fast-paced kitchen environment, preparing high-quality chicken finger meals for customers. The position offers opportunities for career growth through promotions and provides competitive pay, benefits, and paid training for all positions, including entry-level roles.

As a Kitchen Leader at Chipotle Mexican Grill, you will be responsible for preparing great food, grilling meats, and sautéing vegetables, ensuring the food is absolutely delicious. You will also order food, train others to become future kitchen managers, and maintain the cleanliness, organization, and stock levels of the kitchen. This role emphasizes teamwork, customer service, and safety, while also providing opportunities for professional development.

Kitchen Leader

As a Cook at Cracker Barrel Old Country Store, you will be responsible for using Cracker Barrel's recipes and methods of food preparation to prepare a full menu of homestyle favorites. This role involves flipping pancakes as a Grill Cook, prepping fresh salads and desserts as a Prep Cook, or hand-rolling buttermilk biscuits as a Backup Cook. The position emphasizes the importance of hospitality, quality, safety, cleanliness, and teamwork.

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 Culinary Supervisor at The College of William and Mary, under Aramark, is responsible for coordinating, planning, participating in, and supervising the production, preparation, and presentation of food for a designated unit. This role involves ensuring consistent quality products, maintaining inventory, adhering to food safety and kitchen standards, and managing staff effectively.

Culinary Supervisor-The College of William and Mary

Culinary Supervisor

This is a regular full-time position at the Youth Center at Joint Base Langley-Eustis, VA, responsible for supervising employees in the cooking of a wide variety of menu items, ensuring compliance with USDA/CACFP and Air Force approved menus, and adhering to all food handling requirements. The role involves preparing meals, serving them at the proper temperature and time, and maintaining a safe and healthy food operation and environment.

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 Cook Supervisor at Langley Lanes Bowling Center on JBLE-Langley AFB, VA, is responsible for supervising the Bowling Center Snack Bar and staff, performing a wide variety of cooking tasks, and ensuring compliance with security, safety, and sanitation requirements. This role involves planning work schedules, approving leave, disciplinary actions, on-the-job training, and coordinating Snack Bar operations with the Bowling Center Manager.

Cook Supervisor

The Sous Chef at Morrison Healthcare 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 cooking and preparing food following approved recipes and production standards, supervising hourly food service associates, ensuring food safety and sanitation, and maintaining kitchen equipment and supplies.

SOUS CHEF (FULL TIME AND PART TIME)

Sous Chef

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Executive Chef Jobs in Newport News, VA Hiring Now

Executive Chef (Healthcare)

System Corporate Chef

Cook

Cook

Cook

Cook

Kitchen Leader

Cook

Kitchen Team Member/Cook

Kitchen Team Member/Cook

Culinary Supervisor-The College of William and Mary

Cook

Regional Executive Chef - West Region

Cook Supervisor

SOUS CHEF (FULL TIME AND PART TIME)