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 Culinary Services Manager at Healthcare Services Group, Inc. is responsible for managing the food service program at a single site, ensuring food quality standards, inventory levels, food safety guidelines, and customer service expectations are met. This role involves leadership, support, and guidance, including training staff, maintaining records, and ensuring quality dining services. The position requires a positive attitude, the ability to follow instructions, and perform routine tasks without injury.

Culinary Services Manager

As the Sous Chef at Morrison Healthcare in Jacksonville, FL, you will be responsible for the successful operation of the Culinary Department in an acute care setting. This role involves assisting in the supervision, preparation, and cooking of various food items, developing daily menu items and their preparation and garnishment, and potentially supervising hourly associates. This position offers an exciting opportunity for an energetic, entrepreneurial Culinary professional to work with the Executive Chef to develop new menus and assist with ordering.

SOUS CHEF- JACKSONVILLE, FL

Sous Chef

M Brothers at Mayo, a new upscale-casual restaurant at Mayo Clinic's Southside campus, is seeking an experienced Sous Chef to partner with the executive chef in leading and inspiring the kitchen team, ensuring all food meets the highest quality standards, and contributing to the restaurant's growth and culture of hospitality. The role involves managing kitchen operations, developing team members, maintaining food quality and safety, and balancing inventory and costs.

Graspa Group is seeking a Sous Chef for their established South Florida Hospitality Group in Jacksonville, focusing on high energy casual dining. The role involves running day-to-day kitchen operations, assisting the Head Chef in menu planning and food preparation, and managing kitchen staff. The ideal candidate will have a passion for cooking, a proven record of financial excellence in a restaurant group, and a commitment to training and developing junior chefs.

As the Sous Chef at Morrison Healthcare in Jacksonville, FL, you will be responsible for the successful operation of the Culinary Department in an acute care setting. 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 an energetic, entrepreneurial Culinary professional.

Whiskey Cake is seeking an experienced Sous Chef to join their team in Jacksonville. The role involves managing kitchen operations, ensuring food quality, managing inventory, and training staff. The ideal candidate will have a strong background in high-volume, scratch-made cooking and possess high energy, self-motivation, and a commitment to authentic hospitality.

Matthew's, a top fine dining restaurant in Jacksonville, is seeking a Sous Chef to join their team. The role involves working alongside the Chef de Cuisine in an open kitchen, ensuring menu items are cooked, plated, and presented according to specifications. This position offers a great opportunity for professional development in the hospitality industry, with a focus on locally sourced ingredients and creative cuisine.

The Executive Chef is responsible for overseeing all culinary activities within the restaurant, including kitchen operations, training personnel, menu planning, product purchasing, and managing the culinary budget. This role requires strategic thinking, business acumen, and leadership skills to ensure high-quality food preparation and service, while also managing the department's employees and ensuring adherence to health and safety standards.

Executive Chef

The Sous Chef at The French Pantry in St. Augustine will assist the Chef de Cuisine in managing the kitchen operations, ensuring high standards of quality, consistency, and cleanliness. This role involves supporting kitchen operations, leading the kitchen staff, managing inventory and quality control, and maintaining the kitchen environment. The ideal candidate is a culinary professional with a passion for French cuisine and modern American techniques, capable of thriving in a fast-paced, high-end environment.

Sous Chef (St. Augustine) New Multi-Unit Concept

Delaware North Sportservice is seeking an Assistant Catering Manager for EverBank Stadium in Jacksonville, Florida. This role involves developing and executing sales and marketing plans, creating exceptional events for internal and external guests, and ensuring unforgettable game day experiences. Ideal candidates will have catering sales and operations experience, looking to grow their career in an NFL stadium environment.

Assistant Catering Manager, EverBank Stadium

Assistant Catering Manager

The Executive Chef at The King and Prince Beach & Golf Resort is a key member of the food service management team, responsible for hiring, supervising, and scheduling the kitchen staff for both the Banquet Kitchen and ECHO. This role involves significant input on menus and aims to continue and improve the resort's tradition of excellence in food service. The ideal candidate should have a culinary degree or equivalent work experience and be able to work nights and weekends.

The sous chef at bartaco is responsible for ensuring the quality and taste of the food served to guests, as well as delivering a high-quality guest experience and displaying outstanding hospitality. This role involves coaching, training, and developing the kitchen team to meet the high standards of bartaco, working closely with the executive chef, and performing daily compliance checks among other duties.

The Chef de Cuisine at The French Pantry in St. Augustine will oversee all kitchen operations, focusing on French cuisine with both classic and modern techniques. This role involves menu management, leadership and team management, budget and inventory management, operational excellence, and quality control. The ideal candidate will have a strong background in French cuisine, leadership skills, and experience in managing food budgets and inventory.

French Pantry Chef de Cuisine (New Multi-Unit Concept)

Chef de Cuisine

The Food Services Attendant at the Mayport Galley performs a variety of tasks in a busy military dining facility, including cleaning and maintaining the dining area, beverage and salad bar, scullery, pot wash, and restrooms. This role requires excellent customer service skills, teamwork, and adherence to departmental policies and procedures.

Food Services Attendant- Mayport Galley- PT

Food Services Attendant

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Sous Chef Concessions Jobs in Jacksonville, FL Hiring Now

System Corporate Chef

Culinary Services Manager

SOUS CHEF- JACKSONVILLE, FL

Sous Chef

Sous Chef

SOUS CHEF- JACKSONVILLE, FL

Sous Chef

Sous Chef

Executive Chef

Sous Chef (St. Augustine) New Multi-Unit Concept

Assistant Catering Manager, EverBank Stadium

Executive Chef

Sous Chef

French Pantry Chef de Cuisine (New Multi-Unit Concept)

Food Services Attendant- Mayport Galley- PT