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 Culinary Services Manager at Healthcare Services Group, Inc. is responsible for managing the food service program at a single site, ensuring food quality standards, inventory levels, food safety guidelines, and customer service expectations are met. This role involves leadership, support, and guidance, including training staff, maintaining records, and ensuring quality dining services. The position requires a positive attitude, the ability to follow instructions, and perform routine tasks without injury.

Culinary Services Manager

The Region Director CHEF'STORE at US Foods, Inc. is a remote role based in the West Region, including states such as California, Washington, Oregon, Idaho, Nevada, Montana, and Utah, and must be on a Pacific time zone. This position involves partnering with the Cash and Carry leadership team on growth strategies and operational efficiencies, coaching and correcting management personnel, evaluating, hiring, and training management personnel, and ensuring operational excellence within budget. The role requires regular overnight travel and interaction with employees at all levels and external stakeholders.

Region Director - CHEF'STORE (West Region)

Region Director - CHEF'STORE

The Executive Chef is responsible for overseeing all culinary activities within the restaurant, including kitchen operations, training personnel, menu planning, product purchasing, and managing the culinary budget. This role requires strategic thinking, business acumen, and leadership skills to ensure high-quality food preparation and service, while also managing the department's employees and ensuring adherence to health and safety standards.

Executive Chef

The Kitchen Manager at Healthcare Services Group, Inc. is responsible for managing the food service program at a single site, ensuring food quality standards, inventory levels, food safety guidelines, and customer service expectations are met. This role involves leadership, support, and guidance, including training staff, maintaining records, and ensuring quality dining services. The position requires a positive attitude, the ability to follow instructions, and perform routine tasks without injury.

Kitchen Manager

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 Food Service Director at Healthcare Services Group, Inc. is responsible for managing the food service program at a single site, ensuring food quality standards, inventory levels, food safety guidelines, and customer service expectations are met. This role involves leadership, support, and guidance, including training staff, maintaining records, and ensuring quality dining services. The position requires a positive attitude, the ability to follow instructions, and perform routine tasks without injury.

Food Service Director

The Executive Chef at The King and Prince Beach & Golf Resort is a key member of the food service management team, responsible for hiring, supervising, and scheduling the kitchen staff for both the Banquet Kitchen and ECHO. This role involves significant input on menus and aims to continue and improve the resort's tradition of excellence in food service. The ideal candidate should have a culinary degree or equivalent work experience and be able to work nights and weekends.

As the Executive Chef at Morrison Healthcare, you will oversee kitchen operations while maintaining a safe and sanitary work environment. This role involves preparing or directing the preparation of meals in accordance with corporate programs and guidelines, training kitchen staff, and ensuring compliance with health and sanitation regulations. This position offers an exciting opportunity for a Culinary professional in an acute care setting in Jacksonville, FL.

EXECUTIVE CHEF I- JACKSONVILLE, FL

Executive Chef I

As the Sous Chef at Morrison Healthcare in Jacksonville, FL, you will be responsible for the successful operation of the Culinary Department in an acute care setting. This role involves assisting in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment, and potentially supervising hourly associates. This position offers an exciting opportunity for an energetic, entrepreneurial Culinary professional to work with the Executive Chef to develop new menus and assist with ordering.

SOUS CHEF- JACKSONVILLE, FL

Sous Chef

As the Executive Chef at Morrison Healthcare in Jacksonville, FL, you will oversee kitchen operations while maintaining a safe and sanitary work environment for staff. This role involves preparing or directing the preparation of meals in accordance with corporate programs and guidelines, training kitchen staff, and ensuring compliance with health and sanitation regulations. This is an opportunity for an energetic, entrepreneurial Culinary professional in an acute care setting.

M Brothers at Mayo, a new upscale-casual restaurant at Mayo Clinic's Southside campus, is seeking an experienced Sous Chef to partner with the executive chef in leading and inspiring the kitchen team, ensuring all food meets the highest quality standards, and contributing to the restaurant's growth and culture of hospitality. The role involves managing kitchen operations, developing team members, maintaining food quality and safety, and balancing inventory and costs.

Graspa Group is seeking a Sous Chef for their established South Florida Hospitality Group in Jacksonville, focusing on high energy casual dining. The role involves running day-to-day kitchen operations, assisting the Head Chef in menu planning and food preparation, and managing kitchen staff. The ideal candidate will have a passion for cooking, a proven record of financial excellence in a restaurant group, and a commitment to training and developing junior chefs.

The Culinary Lead at CAVA is responsible for ensuring food quality and safety, leading and developing the grill and prep teams, and assisting with food and beverage management. This role requires a hands-on approach, attention to detail, and the ability to coach and develop team members. The ideal candidate will embody CAVA's core values of positivity, transparency, humility, fanaticism, and thoughtfulness.

Culinary Lead

Whiskey Cake Jacksonville, LLC is seeking an experienced Executive Chef to lead the kitchen operations, execute the culinary direction, and drive menu innovation. The role involves partnership with the General Manager and Director of Culinary to ensure high-quality, locally sourced food and beverages, and the development of the next generation of chefs. The position offers a flexible schedule, immediate access to PTO, 401k match, and insurance benefits, among others.

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Head Chef de Cuisine Jobs in Jacksonville, FL Hiring Now

System Corporate Chef

Culinary Services Manager

Region Director - CHEF'STORE (West Region)

Executive Chef

Kitchen Manager

Cook

Food Service Director

Executive Chef

EXECUTIVE CHEF I- JACKSONVILLE, FL

SOUS CHEF- JACKSONVILLE, FL

EXECUTIVE CHEF I- JACKSONVILLE, FL

Sous Chef

Sous Chef

Culinary Lead

Executive Chef