The Sous Chef at the Sheraton Pentagon City in Arlington, overseeing the kitchen staff, is responsible for the procurement, production, preparation, and presentation of all food for the hotel. This role involves managing daily operations, ensuring quality and consistency, maintaining a safe and sanitary work environment, and controlling labor and food costs. The position requires a blend of culinary knowledge, leadership skills, and the ability to work effectively under pressure.

Sous Chef OEM

Sous Chef

As the Sous Chef at Flik Hospitality Group, you will be responsible for the successful operation of the Culinary Department for a facility. This includes supervising, preparing, and cooking various food items, developing daily menu items, and potentially supervising hourly associates. You will work closely with the Executive Chef to develop new menus, assist with ordering, and execute catering events. This role offers an exciting opportunity for a Culinary professional looking to grow their career in a dynamic environment.

CHEF, SOUS - Nestle - Arlington VA

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 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

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 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

Chef de Cuisine

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 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

Elior North America is seeking a skilled and experienced sous chef for their Constellation team in Washington, DC. The role involves supervising and participating in the preparation, seasoning, and cooking of food items served on premise at the cafe, as well as assisting with catered events and pre-orders. The sous chef will also be responsible for planning menus, developing recipes, maintaining production and sanitation standards, and ensuring the highest level of customer service.

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.

The Sous Chef at Georgetown University oversees kitchen operations by supporting and training Line Cooks and other Kitchen Staff. This role involves managing kitchen production and employees, cooking food orders efficiently, preparing food items according to production and quality standards, and maintaining a safe sanitary work environment. The Sous Chef plays a key role in ensuring sufficient inventory, recording deliveries, dealing with discrepancies, and assisting with storage. They are highly knowledgeable about kitchen equipment and are expected to serve as an example for other cooks.

Sous Chef - Georgetown University

The Sous Chef at Marriott's Gaylord National Resort & Convention Center is responsible for the overall success of the daily kitchen operations, including leading the staff, managing all food-related functions, and ensuring high-quality products and guest satisfaction. This role involves supervising all kitchen areas, guiding and developing staff, and maintaining sanitation and food standards.

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 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 Cook Supervisor at Unidine directly supervises food-service associates in accordance with policies, procedures, and applicable laws. This role involves training employees, managing work assignments, ensuring food quality and safety, and maintaining equipment and storage areas. The position offers a fun work environment, growth opportunities, and a comprehensive benefits package.

COOK SUPERVISOR (FULL TIME)

Cook Supervisor

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Sous Chef Jobs in Marlboro Village, MD Hiring Now

Sous Chef OEM

CHEF, SOUS - Nestle - Arlington VA

Executive Sous Chef - Northwest Stadium

Cook

Senior Sous Chef - Conrad Washington DC

Chef De Cuisine, Capital One Landing

Culinary Supervisor - Northwest Stadium

Executive Chef

Sous Chef

Sous Chef

Sous Chef - Georgetown University

Sous Chef

Culinary Professional

Pastry Sous Chef

COOK SUPERVISOR (FULL TIME)