The Executive Sous Chef at Gate Gourmet supports the Executive Chef in overseeing the preparation of pre-designed meals for multi-customer accounts, ensuring quality food services, and managing all culinary staff in a large catering unit. This role involves promoting culinary excellence, minimizing waste, maintaining high standards of food safety and quality, and acting as the lead chef in the absence of the Executive Chef.

Executive Sous 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

Meat on Ocean, located in Santa Monica, is seeking an Executive Sous Chef to lead the kitchen operations, maintain high-quality product, and ensure the integrity of kitchen systems. This role involves partnering with the Executive Chef to oversee kitchen operations from ordering to troubleshooting, developing line and prep cooks, and ensuring the financial well-being of the back of the house. The position offers a competitive salary, benefits, and opportunities for professional development within a stable company.

The Executive Sous Chef at Santa Anita Park is responsible for overseeing all operations in the kitchen and utility areas, working closely with the Executive Chef. This role involves teaching and guiding kitchen employees to produce quality, cost-efficient meals while upholding strict standards and health codes, managing inventory, and ensuring the kitchen operates efficiently with little to no supervision.

Butler Hospitality is seeking an Executive Chef to manage kitchen staff and resolve kitchen issues swiftly. The role involves overseeing the delivery of food supplies, preparing special dishes, and supervising overall kitchen operations during dinner service. The ideal candidate will ensure high-quality, cost-effective dishes are delivered promptly, while also being creative, service-oriented, and level-headed.

Executive Chef-Los Angeles, CA

Executive Chef

As the Executive Sous Chef at Maybourne Beverly Hills Hotel, you will lead and inspire the kitchen brigade to ensure each dish reflects the hotel's luxury and sophistication. You will work closely with the Executive Chef to manage daily kitchen operations, mentor junior chefs, and maintain high standards of food quality, presentation, and service.

A notable restaurant group is seeking an Executive Sous Chef for the opening team of their casual, high-volume steakhouse in Mid City, Los Angeles. The role involves leading the culinary team, upholding culinary standards, and contributing to a chef-driven restaurant that focuses on wood-grilled steaks and seafood with a creative approach to California greens. The ideal candidate will be a positive role model, passionate about product, and skilled in team building.

Los Angeles | Executive Sous Chef | Steakhouse | Opening

The Executive Sous Chef at 555 East is responsible for leading the kitchen operations, including ordering, troubleshooting, and developing the kitchen staff. This role involves maintaining high-quality products, kitchen systems, and financial well-being of the back of the house. The position offers a competitive salary, benefits, and opportunities for professional development within a stable company with a proven track record.

We are seeking a creative and versatile Corporate Executive Chef to lead the culinary direction for our ~25 high-volume restaurants. This role requires experience across a broad range of cuisines and dietary preferences, from classic fine dining to modern health-conscious trends. Experience in Asian and Mediterranean cuisine is essential. The ideal candidate should be adept at developing unique, elevated menus that appeal to diverse markets and thrive on working closely with kitchen teams while ensuring the highest standards of quality and consistency across locations.

Corporate Executive Chef

The Executive Chef at 555 East American Steakhouse will lead the kitchen operations, including ordering, troubleshooting, and developing the kitchen crew. This role is integral to maintaining the high quality of product and kitchen systems, as well as the financial well-being of the back of the house. The Executive Chef will partner with the General Manager and be a key member of the leadership team, offering a competitive salary, comprehensive benefits, and opportunities for professional growth.

Executive Chef/Chef

The Sous Chef at Knott's Berry Farm assists the Executive Chef and Executive Sous Chef in the daily operations of the Central Kitchen, including safety and sanitation, production and presentation of goods, par levels, and quality product. They oversee the activities of the Central Kitchen staff in the absence of the Executive Chef or Executive Sous Chef, assist with inventory counts and purchasing, and ensure cost control. The role involves hands-on work, leadership, and training of kitchen personnel.

SOUS CHEF

Sous Chef

The Sous Chef at Elephante is responsible for supervising the daily activities of the back-of-house operations and employees in accordance with department policies and procedures. This role involves ensuring guest satisfaction, maintaining cleanliness, participating in hiring and training, managing safety and quality standards, and overseeing all back-of-house operations including catering, take-out, delivery, and events. The Sous Chef also plays a key role in employee development, compliance with laws and regulations, and maintaining kitchen equipment.

Sous Chefs at 8451 MELROSE EATERY LLC support the Executive Chef in all aspects of restaurant operations, with a primary focus on training and supporting the kitchen staff. They are responsible for overseeing the production, preparation, and plating of the entire menu, ensuring compliance with food quality and financial standards, health regulations, safety standards, and company policies.

Sample Company is seeking a Sous Chef to join their team in the metro area. The role involves managing all kitchen activities, including food preparation and production, and training kitchen staff to ensure efficient, cost-effective operation and profitability of food production. The ideal candidate will also assume the role of Executive Chef in their absence and ensure adherence to food quality and sanitation standards.

Senior Sous Chef

The Senior Executive Chef at ARAMARK is responsible for supervising kitchen personnel, coordinating all culinary activities, and ensuring consistent quality and safety standards. This role involves training kitchen staff, estimating food consumption, developing recipes, and maintaining equipment and sanitation. The position offers a salary range of $78,000 to $105,000, depending on various factors including skills, experience, and market conditions.

Senior Executive Chef

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