The Sous Chef at Graduate Princeton is responsible for ensuring the quality, consistency, and presentation of all meals coming from the kitchen. This role involves training staff, maintaining food quality standards, controlling food and labor costs, and maximizing guest satisfaction. The Sous Chef works closely with other F&B managers, coordinates loss prevention in kitchen areas, and ensures compliance with health department sanitation laws.

Sous Chef

The Sous Chef 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 involves ensuring quality dining services, assisting in receiving, storage, preparation, serving, sanitation, and cleaning procedures, and supporting the Dining Services Director in their absence. The position emphasizes safety, punctuality, customer and resident experience, and requires compliance with COVID-19 vaccination policies and state or county laws.

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 Sous Chef at CulinArt 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 part-time 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 cleanliness. The position offers a range of benefits, including a retirement plan, health and wellness programs, and discounts on various services.

SOUS CHEF (PART TIME)

Rydal Park & Waters, a premier Life Plan Community located in Jenkintown, is seeking a Cook to prepare food items ensuring high standards of quality and quantity to meet the needs of the residents. This role involves handling food in accordance with sanitary standards and recognized food preparation standards. The position requires every-other weekend availability.

Cook

The Sous Chef at CulinArt 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 part-time position 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.

The Executive Chef 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 involves ensuring quality dining services, assisting in receiving, storage, preparation, serving, sanitation, and cleaning procedures, and supporting the Dining Services Director in their absence. The position emphasizes safety, punctuality, customer and resident experience, and requires compliance with COVID-19 vaccination policies and state or county laws.

Executive Chef

The Culinary Professional 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 cleanliness. The position requires a positive attitude, the ability to follow instructions, and perform routine tasks without supervision.

Culinary Professional

The Sous Chef at CulinArt assists the Executive Chef in preparing and cooking foods, coordinates activities of cooks and other food-service associates, and assumes responsibility in the absence of the Executive Chef. This full-time position is based at LaSalle College High School in Glenside, PA, with a schedule that includes rotating weekends. Previous culinary experience is required.

SOUS CHEF (FULL TIME)

The Sous Chef at Firebirds of Moorestown partners with the Executive Chef to provide direction and training to team members, oversee back of house operations, and manage food production for the restaurant and FIREBAR. Responsibilities include butchering, portion control, supervising certified butchering team members, scheduling, ordering, inventory, and maintaining a clean and organized kitchen.

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 Aramark, you will be responsible for bringing recipes to life through food preparation, experimenting with different cuisines, flavors, and cooking styles. This role involves a variety of tasks including cooking, preparing ingredients, operating kitchen equipment, and ensuring food safety and sanitation. You will be immersed in a world that goes beyond food preparation, surrounded by fresh ingredients and the best equipment, while adhering to Aramark's safety policies and procedures.

As a Sous Chef I at Restaurant Associates, you will assist with the overall success of the food program and oversee culinary functions. Responsibilities include assisting in planning, ordering, inventory, and food preparation, adhering to client guidelines and Health Department regulations, and motivating and training back of house associates. This role requires a minimum of 2 years of culinary experience and offers a range of benefits.

Sous Chef- NFL Cafe

Sous Chef I

The Sous Chef at CulinArt assists the Executive Chef in preparing and cooking foods, coordinates activities of cooks and other food-service associates, and assumes responsibility for the kitchen and food-service associates 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.

Gecko Hospitality is seeking an Executive Sous Chef for a popular Mexican restaurant in Philadelphia. This role involves working closely under the Chef/Owner on menu development, participating in the cooking process, developing innovative specials and menu items, and contributing to pop-up events. The ideal candidate will have experience with Latin or Mexican cuisine, be ready to work hands-on, and have a long-term commitment. The position offers a salary range of $65,000-75,000, annual bonuses, health and dental benefits, and a work schedule aimed at preventing employee burnout.

Executive Sous Chef | Private Mexican Restaurant | Salary up to $75k

Executive Sous Chef

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Sous Chef Jobs in Yardley, PA Hiring Now

Sous Chef

Sous Chef

System Corporate Chef

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Cook

SOUS CHEF (PART TIME)

Executive Chef

Culinary Professional

SOUS CHEF (FULL TIME)

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Cook

Cook

Sous Chef- NFL Cafe

SOUS CHEF (FULL TIME)

Executive Sous Chef | Private Mexican Restaurant | Salary up to $75k