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

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 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

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

Aramark is seeking a Sous Chef for the William F. Bolger Center, focusing on team development, culinary expertise, safety protocol, and client relations. The role involves training and managing kitchen personnel, estimating food consumption, selecting and developing recipes, and ensuring quality standards and safety in the kitchen. The Chef Manager will also play a key role in meeting budget requirements and executing company-delivered programs.

Sous Chef - William F. Bolger Center

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

As a Sous Chef at InterContinental Washington DC - The Wharf, you will be part of a global luxury hotel brand that pioneered international travel. You will be an ambassador of the InterContinental brand, passionate about travel, culture, and diversity. This role involves creating inspiring experiences for guests seeking a richer perspective on the world.

Sous Chef - InterContinental Washington DC - The Wharf

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 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

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 Cook at Sunrise Senior Living is responsible for the proper, timely, and safe preparation and service of food according to established recipes, while adhering to all food safety and sanitation requirements. This role involves managing all food production in the absence of the Dining Services Coordinator, ensuring high standards for food taste and quality, and maintaining a safe and orderly kitchen. The Cook also performs various cleaning and maintenance duties, and is expected to actively participate in team goals and contribute to the overall engagement programs for both residents and team members.

Cook

As a Sous Chef at Tatte Bakery & Cafe, you will oversee all kitchen operations, ensuring the success and growth of your kitchen team. This role involves supervising up to 25 employees, maintaining high standards of food quality and safety, and leading the team in a fast-paced, high-volume environment. A passion for excellent food and genuine hospitality is essential.

Sous Chef - Washington, DC

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 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

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