Aramark is seeking a passionate and skilled Chef de Cuisine to lead our culinary team and elevate our dining experience. The ideal candidate will be a creative culinary professional with a strong background in kitchen management, menu development, and staff training. This role involves training and leading kitchen personnel, supervising culinary activities, estimating food consumption, developing recipes, and ensuring safety and sanitation standards in the kitchen.

Chef de Cuisine

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.

Sous Chef

As a Sous Chef I at Queens University, you will assist in managing the food program, overseeing culinary functions such as planning, ordering, inventory, and food preparation. This role involves adhering to the client's culture and guidelines, Health Department regulations, and the company's standards for food quality, freshness, and presentation. You will also motivate, train, develop, and direct the back of house associates to ensure customer satisfaction and operational success.

SOUS CHEF

Sous Chef I

As a Sous Chef at Topgolf, you will supervise the team to provide best-in-class culinary experiences, coach and develop the team, delegate tasks, and ensure adherence to Topgolf's Core Values. You will also be responsible for monitoring inventory, maintaining food and labor costs, selecting and developing recipes, standardizing production recipes, and ensuring kitchen safety and sanitation.

The Cook I position at Senior Living Communities is an entry-level role in culinary arts, designed for individuals with basic kitchen knowledge or those looking to start their career in the kitchen. This role involves working in the main and satellite kitchens, adhering to food sanitation guidelines, and executing various egg dishes and sandwiches. The position requires collaboration with the front and back of the house team, adherence to safety and food handling protocols, and participation in training and planning meetings.

Cook I - Full Time

Cook I

The Sous Chef position at Truist Field, under the Levy Sector of Compass Group, North America, is a leadership role within the culinary team, responsible for coaching and motivating team members to deliver the best food and guest experience. The role involves proactive coaching, driving improvement in operations, monitoring quality and sanitation standards, and overseeing kitchen management procedures.

SOUS CHEF AT TRUIST FIELD

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 Chef de Cuisine at ARAMARK is the lead culinary professional responsible for supervising all culinary operations at a location. This role involves training and leading kitchen personnel, coordinating culinary activities, estimating food consumption, developing recipes, and ensuring food safety and sanitation standards. The Chef de Cuisine also plays a key role in overseeing special catering events and may offer culinary instruction.

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 The Ritz-Carlton Charlotte is responsible for the overall success of the daily kitchen operations, exhibiting culinary talents by performing tasks while leading the staff and managing all food-related functions. This role aims to continually improve guest and employee satisfaction while maintaining the operating budget, supervising all kitchen areas to ensure a consistent, high-quality product is produced, and guiding and developing staff including direct reports. The position requires ensuring sanitation and food standards are achieved.

The Chef position at Eurest, a division of Compass Group, North America, involves directing, coordinating, and evaluating kitchen, food production, and food-service associates. This role supervises and participates in food preparation, cooking, and serving activities, ensuring all food handling, sanitation, and customer service standards are met. The Chef also supervises hourly kitchen associates, tracks food use and consumption, maintains sanitation of equipment, and helps select and develop recipes and menus.

CHEF (FULL TIME)

Chef

The Assistant Sous Chef at Dogwood Restaurant, The Westin Charlotte, is a management position focused on achieving daily kitchen objectives. This role involves leading staff, assisting in food production, purchasing, and kitchen sanitation, and ensuring guest and employee satisfaction while maintaining the operating budget.

Assistant Sous Chef - Dogwood Restaurant - The Westin Charlotte

Assistant Sous Chef

The Prepared Foods Cook at Whole Foods Market is responsible for the proper food preparation and maintenance of the cold case, fresh pack, salad, and hot bars. This role ensures food quality and presentation, performs duties related to stocking and sanitation, and supports the company's core values and goals. All positions must be performed in accordance with team and store Standard Operating Procedures and strive to promote national, regional, and store programs and initiatives.

Prepared Foods Cook / Food Production

Prepared Foods Cook

As a Sous Chef II at Eurest, you will assist with the overall success of the food program and oversee culinary functions. This includes assisting in all phases of planning, ordering, inventory, and food preparation, adhering to client guidelines, Health Department regulations, and company standards. You will also motivate, train, develop, and direct back of house associates to ensure customer and client satisfaction.

Sous Chef II

Erickson Living is seeking a Sous Chef for Windsor Run, a continuing care retirement community in Matthews, North Carolina. The role involves managing daily kitchen production, food preparation, and supervising culinary and utility staff. The successful candidate will contribute to the Signature Dining program, embracing scratch cooking and chef-inspired culinary creations.

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Sous Chef I Jobs in Wesley Chapel, NC Hiring Now

Chef de Cuisine

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Chef de Cuisine

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CHEF (FULL TIME)

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