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

As the Senior Chef Manager at Flik Hospitality Group, you will be responsible for overseeing both back and front of house operations for the food service departments. This includes maintaining a quality culinary program, managing financial reporting, menu development, inventory, purchasing, labor and food cost controls, and ensuring sanitation standards and personnel management. You will also participate in employee meetings, training programs, and safety and sanitation programs.

CHEF MGR, SR - Leidos - San Diego

Senior Chef Manager

Sodexo is seeking a Sous Chef for Sharp Grossmont in La Mesa, California. This role involves monitoring and audits for new menus, ensuring food and physical safety, procurement with vendors, implementing culinary trends, and creating client relationships. The ideal candidate will have a strong culinary background, high-end catering and dining experience, and the ability to lead a culinary team.

Sous Chef

Aimbridge Hospitality is seeking a highly creative and talented Executive Chef for The Hotel La Jolla, a Curio Collection by Hilton. The role involves supervising and assisting in the preparation of all food items, ensuring cleanliness, sanitation, and safety in the kitchen, and planning meals. The position requires at least 5 years of progressive experience in a hotel or a related field, proficiency in Windows operating systems, and supervisory experience. The Executive Chef will also be responsible for maintaining food costs within budget guidelines, conducting monthly department meetings, and ensuring compliance with brand and company training standards.

Executive Chef - Sea & Sky at Hotel La Jolla

Executive 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. This role is key in creating legendary experiences for guests by working in multiple stations including Chip, Shake, Grill, Southwest, and Expo. The position offers access to benefits such as flexible schedule, free shift meals, continuous learning opportunities, and more.

Kitchen Team Member/Cook

CONAM Management Corporation is seeking a Senior Executive Assistant to join their team at the corporate office in San Diego, CA. This role involves managing the CEO's calendar, arranging travel plans, preparing correspondence, and ensuring the CEO is prepared for all scheduled events. The position requires a bachelor's degree and at least 5 years of experience supporting a CEO. The salary range is $100,000 - $125,000.

Sr Executive Assistant

Senior Executive Assistant

The Sous Chef at Aimbridge Hospitality works closely with the Executive Chef to plan and direct food preparation in kitchens. This management-level position involves working under minimal supervision, handling complex issues, and providing leadership coaching and mentoring to a subordinate group. The role requires proficiency in Windows Operating Systems, company-approved spreadsheets, and word processing, as well as the ability to work a flexible schedule.

Sous Chef OEM

The Hotel del Coronado, a Curio Collection by Hilton, is seeking a talented Chef de Cuisine to lead the culinary production of a designated kitchen. This role involves leading daily culinary production, performing general management duties, and creating new menus and food items. The ideal candidate will have at least 2-3 years of chef experience in a high-volume restaurant, with prior hotel and union management experience being a plus.

Chef de Cuisine, Sun Deck - Hotel del Coronado, a Curio Collection by Hilton

Chef de Cuisine

The Sous Chef at Sycuan assists the Resort Chef in developing and implementing menus, managing kitchen operations, and overseeing kitchen staff. This role involves maintaining efficient kitchen operations, preparing and cooking food for guest consumption, assisting in training cooks and kitchen staff, ensuring safe and sanitary kitchen conditions, and assisting with catering events. In the absence of the Resort Chef, the Sous Chef takes on all responsibilities of the Chef.

Sous Chef-Singing Hills

The Chef de Cuisine at Spanish Peaks Mountain Club is responsible for the daily operations of the kitchen, managing all food preparation Associates, and ensuring high food quality and guest satisfaction. This role is crucial in motivating and directing the culinary team and works closely with the Executive Chef on menu development and standardization. The position requires a culinary school graduate or related training, with a minimum of three years' experience in a comparable hotel environment.

Crescent Hotels & Resorts is seeking an Executive Chef for Hotel Republic San Diego, Autograph Collection. This role involves using advanced culinary expertise, menu planning, kitchen management, strong leadership, and communication skills to manage budgets, inventory, and supplier relationships. The Executive Chef will ensure high-quality standards and a safe and efficient kitchen environment.

Sodexo Live! is seeking a Chef Manager for the Sapphire Lounge by The Club in the San Diego International Airport. This role involves culinary supervisory and leadership skills, hands-on food production, menu compliance, inventory management, and ensuring food safety and sanitation standards. The successful candidate will be responsible for a luxury airport lounge's food operations, reporting to the Food and Beverage Director.

Chef Manager

ASM Global is seeking an experienced and passionate Executive Chef for Premier Food Services, Inc at the Del Mar Fairgrounds and Racetrack. The role involves overseeing all aspects of the kitchen, including menu development, food preparation, and staff management, while maintaining the highest standards of food safety and quality. The ideal candidate will be a visionary leader with a strong background in high-volume food service operations and a proven track record of delivering exceptional dining experiences.

Executive Chef(E)

As an Executive Chef at Eurest, you will oversee all culinary functions for a dining account, managing and leading a team of associates. Your responsibilities include ensuring safety and sanitation standards, managing cost controls, creating menus, managing inventory, and rolling out new culinary programs in conjunction with the marketing and culinary team.

EXECUTIVE CHEF

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

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Senior Area Executive Chef Jobs in San Diego, CA Hiring Now