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 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 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

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

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

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

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

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

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 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 an Executive Chef at Flik Hospitality Group, you will oversee all culinary functions for a dining account, managing and leading a team of associates. Your responsibilities include overseeing safety and sanitation, managing cost controls, creating menus, managing inventory, and rolling out new culinary programs in conjunction with the marketing and culinary team.

EXECUTIVE CHEF - Leidos - Reston VA

Executive Chef

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