The Executive Chef at Marriott is responsible for overseeing the daily kitchen operations, ensuring high-quality food products and services, and leading the kitchen management team. This role involves managing all food-related functions, including food preparation areas and support areas, to maintain guest and employee satisfaction while maximizing financial performance. The Executive Chef also plays a key role in staff development, sanitation, and food standards compliance.

Executive Chef

Join the esteemed culinary team at Restaurant Associates as a Catering Sous Chef at the World Bank IFC Building. This role involves assisting in the ordering, production, and presentation of catering menu items for various events, as well as crafting custom menus. The position offers a balanced lifestyle with a Monday-Friday schedule, occasional evening and weekend shifts, and the opportunity to showcase culinary creativity in a vibrant international setting.

Sous Chef

Aerotek is hiring Cooks to work in a safe and secure environment, offering full benefits including medical, dental, vision, and 401k. The role involves preparing high-quality food items according to standardized recipes, serving meals, maintaining kitchen cleanliness, and operating kitchen equipment. No previous experience is required, making it an opportunity for reliable individuals ready to return to work.

Cook

The Cook at Healthcare Services Group, Inc. is responsible for preparing and serving food, including texture modified and therapeutic diets, following facility menus and applicable standards, guidelines, and regulations. This role involves ensuring quality dining services, assisting in receiving, storage, preparation, serving, sanitation, and cleaning procedures, and supporting the Dietary Aide and other employees as needed. The position emphasizes safety, punctuality, customer and resident experience, and requires the ability to perform routine, repetitive tasks.

The Executive Chef at Marriott's Gaylord National Resort & Convention Center is responsible for overseeing the daily kitchen operations, ensuring high-quality food products and services, and leading the kitchen management team. This role involves managing all food-related functions, including food preparation areas and support areas, and ensuring compliance with sanitation and food standards. The Executive Chef also plays a key role in staff development, goal setting, and maintaining culinary standards.

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 across multiple stations including Chip, Shake, Grill, Southwest, and Expo. This role is key in creating legendary experiences for guests by working in a high-energy environment and accessing continuous learning opportunities.

Kitchen Team Member/Cook

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 Specialty Chef at The Ritz-Carlton Tysons Corner is responsible for the quality, consistency, and production of the specialty restaurant kitchen. This role involves leading the staff, managing all food-related functions, coordinating menus, purchasing, and food preparation. The chef ensures sanitation and food standards are met, develops and trains the team, and works towards improving guest and employee satisfaction while maintaining the operating budget.

Specialty Chef

The Senior Sous Chef at The Ritz-Carlton Pentagon City is responsible for overseeing the daily kitchen operations, ensuring the quality and consistency of the food products, and leading the kitchen staff. This role involves a mix of culinary tasks, management responsibilities, and customer service to maintain high standards of guest satisfaction while managing the kitchen budget and staff development.

Senior Sous Chef

The Restaurant Chef de Cuisine at The Willard InterContinental Washington is responsible for creating memorable dining experiences through high-quality meals and maintaining kitchen operations. This role involves directing daily kitchen activities, coaching a team, and addressing guest feedback. The ideal candidate will have a degree or certificate in culinary arts, 5 years of experience as a culinary professional, and at least two years in a supervisory capacity.

Restaurant Chef de Cuisine - The Willard InterContinental Washington

Restaurant Chef de Cuisine

Sodexo is seeking a Chef Manager for a Corporate Services account in Rockville, MD, part of a Global strategic account portfolio. This role involves managing the main cafeteria as a commissary kitchen, overseeing retail, catering, and micro market services. The ideal candidate will have strong culinary skills, financial acumen, multi-site experience, and catering experience. This position offers a salary range of $65,000-$70,000 annually, based on experience.

Chef Manager

As the Executive Chef at Flik Hospitality Group, you will oversee kitchen operations while maintaining a safe and sanitary work environment for the staff. You will be responsible for 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 role offers an exciting opportunity for an energetic and entrepreneurial Culinary professional.

EXECUTIVE CHEF I - Commissary Kitchen - Chantilly VA

Executive Chef I

As the Executive Banquet Sous Chef at InterContinental Washington D.C. - The Wharf, you will supervise kitchen employees and entry-level Culinary Staff in the preparation and cooking of various food items, their garnishment and presentation, and be responsible for menu planning and development and cost control. Your primary duty is professional chef work and supervision of other culinary employees, promoting teamwork and quality service through daily communication and coordination with other departments.

Executive Banquet Sous Chef - InterContinental Washington D.C - The Wharf

Executive Banquet Sous Chef

The Senior Executive Chef at The George Washington University in Washington, DC, is a leadership role focused on crafting and implementing innovative culinary solutions, managing budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. This position offers significant professional growth opportunities within Chartwells Higher Education, a company known for re-inventing the on-campus dining experience.

SR EXECUTIVE CHEF - The George Washington University, DC

Senior Executive Chef

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Sous Chef Jobs in Kings Park West, VA Hiring Now

Executive Chef

Sous Chef

Cook

Cook

Executive Chef

Kitchen Team Member/Cook

Junior Sous Chef

Specialty Chef

Senior Sous Chef

Restaurant Chef de Cuisine - The Willard InterContinental Washington

Chef Manager

EXECUTIVE CHEF I - Commissary Kitchen - Chantilly VA

Executive Banquet Sous Chef - InterContinental Washington D.C - The Wharf

SR EXECUTIVE CHEF - The George Washington University, DC

Kitchen Team Member/Cook