The Chef de Cuisine at Aramark is the lead culinary person responsible for supervising all culinary operations for a location. This role involves training and leading kitchen personnel, supervising culinary activities, estimating food consumption, developing recipes, and ensuring quality standards and safety in the kitchen. The Chef de Cuisine also oversees special catering events and may offer culinary instruction.

Chef de Cuisine

As a Junior Cook at Sodexo, you will be part of a team that values you for who you are, allowing you to act with purpose and have a positive impact through your everyday actions. This role involves preparing and creating nutritious dishes, ensuring customer service is at the heart of everything you do. You will have the opportunity to grow within the company, with access to ongoing training and development programs.

Junior Cook

As a Senior Sous Chef at Conrad Washington DC, you will assist in the direction and administration of the planning, preparation, production, and control of all culinary operations. This role involves leading and developing team members, ensuring compliance with health, safety, and sanitation standards, and creating innovative menu selections. The ideal candidate will have at least three years of culinary leadership experience in both Banquets and Restaurant operations.

Senior Sous Chef - Conrad Washington DC

Senior Sous Chef

The Executive Sous Chef at Northwest Stadium, under the Levy Sector of Compass Group, North America, 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, as well as managing cost controls and supervising kitchen staff.

Executive Sous Chef - Northwest Stadium

Executive Sous Chef

The Sous Chef at Embassy Suites by Hilton Washington DC Convention Center is responsible for assisting with the direction and oversight of all culinary operations, including the preparation and production of hotel meals, food quality and presentation, compliance with safety and sanitation standards, and team member productivity and performance. This role supports Brickstones Kitchen & Bar, Team Member Cafeteria, and banquet operations and reports to the Executive Sous Chef.

Sous Chef - Embassy Suites by Hilton Washington DC Convention Center

Sous Chef

The Junior Sous Chef at Rooftop Kitchen at City Ridge, part of Mina Group, is a key member of the kitchen team, responsible for assisting in the execution of menus, maintaining culinary standards, and mentoring peers. This role is ideal for a motivated culinary professional with a passion for food, a guest-first mentality, and a desire to learn and grow within the organization.

Junior Sous Chef

The Executive Sous Chef at Hilton McLean Tysons Corner is responsible for assisting in the direction and administration of the planning, preparation, production, and control of all culinary operations. This role involves a strong focus on banquet operations, luxury hotel experience, and maintaining high standards of food quality and presentation. The ideal candidate will have a passion for culinary excellence, a strong banquet background, and the ability to balance heavy volume while leading a team towards outstanding guest service and financial profitability.

Executive Sous Chef, Banquets - Hilton McLean Tysons Corner

Executive Sous Chef, Banquets

The Culinary Supervisor at Northwest Stadium, under the Levy Sector of Compass Group, North America, is responsible for directly supervising food-service associates in accordance with policies, procedures, and applicable laws. This role involves training employees, managing purchasing requirements to minimize waste, ensuring proper food quality and safety, operating and cleaning equipment, and engaging with customers to receive feedback.

Culinary Supervisor - Northwest Stadium

Culinary Supervisor

The Sous Chef at Spanish Peaks Mountain Club is responsible for the daily operations of the kitchen, managing all other food preparation Associates, and ensuring the kitchen operates efficiently and effectively. This role is crucial in maintaining high standards of food quality and guest satisfaction, as well as assisting in menu development and maintaining inventory. The Sous Chef reports directly to the Executive Chef and plays a key role in motivating and guiding the culinary team.

Boqueria Restaurant is seeking a talented Sous Chef to lead a high-functioning kitchen team, manage food and labor costs, ensure compliance with DOH standards, and execute culinary tasks to the highest standards. The ideal candidate is a passionate, driven leader with a strong understanding of food handling practices, operational decisions, and team management. This role offers the opportunity to be part of a growing upscale restaurant group with a strong company culture.

Restaurant Sous Chef

The Senior Cook position at Morrison Healthcare involves 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. The position is based at Inova Mount Vernon Hospital and offers a full-time schedule with alternating weekends required.

SENIOR COOK (FULL TIME)

Senior Cook

The Pastry Sous Chef at Spanish Peaks Mountain Club is responsible for the daily operations of the kitchen, managing all other food preparation Associates, and driving the motivation and productivity of the culinary team. This role involves scheduling kitchen staff, tracking inventory, recruiting and monitoring staff performance, maintaining food quality, and assisting in menu development. The position reports to the Executive Chef and plays a key role in ensuring guest satisfaction and kitchen operations.

Pastry Sous Chef

The Chef de Cuisine at Capital One Landing, overseeing kitchen operations in partnership with Jose Andres Group, is responsible for maintaining a safe and sanitary work environment, preparing meals in accordance with corporate programs and guidelines, and ensuring high-quality food items are creatively prepared and presented in a cost-effective manner. This role involves compliance with sanitation, safety, and production requirements, motivating and training back of house employees, and supporting cost controls.

Chef De Cuisine, Capital One Landing

The Executive 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, standardizing production recipes, maintaining quality standards, and overseeing safety and sanitation in the kitchen. The Executive Chef will also communicate and partner with upper management, the Home Office Leadership, and vendors.

Executive Chef

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Junior Sous Chef Jobs in BETHESDA, MD Hiring Now

Chef de Cuisine

Junior Cook

Senior Sous Chef - Conrad Washington DC

Executive Sous Chef - Northwest Stadium

Sous Chef - Embassy Suites by Hilton Washington DC Convention Center

Junior Sous Chef

Junior Cook

Executive Sous Chef, Banquets - Hilton McLean Tysons Corner

Culinary Supervisor - Northwest Stadium

Sous Chef

Restaurant Sous Chef

SENIOR COOK (FULL TIME)

Pastry Sous Chef

Chef De Cuisine, Capital One Landing

Executive Chef