UNKNOWN

FEED

CHES provides leadership in the areas of college student life and residential services, housing services, facilities, capital planning, dining services, conference services, early education services, and business and financial analysis for these areas. As a condition of employment, the final candidate who accepts a conditional offer of employment will be required to disclose if they have been subject to any final administrative or judicial decisions within the last seven years determining that they committed any misconduct; received notice of any allegations or are currently the subject of any administrative or disciplinary proceedings involving misconduct; have left a position after receiving notice of allegations or while under investigation in an administrative or disciplinary proceeding involving misconduct; or have filed an appeal of a finding of misconduct with a previous employer.

YEAR

University of California

Executive Chef, Culinary Development and Research

For the health and safety of our team members and residents, Oakmont Management Group may require team members to vaccinate, participate in daily screening, surveillance testing, and to wear face coverings and other personal protective equipment (PPE) to prevent the spread of the COVID-19 or other communicable diseases, per regulatory guidelines. Oakmont Management Group, based in Irvine, California, is a recognized leader in the senior living industry that manages a portfolio of communities under the Oakmont Senior Living and Ivy Living brands.

Oakmont Senior Living

Executive Chef

clearcompany

Reporting directly to the General Manager and Ownership, the Opening Executive Chef will lead back-of-house operations, focusing on exceptional quality, consistent recipe execution, systems management, cost control, and team development for a BOH team of 30+ employees including several Sous Chefs. Set within a 175-seat venue projecting $10 million in annual sales across 12 weekly services, this landmark concept captures the vibrant spirit of Southeast Asian cuisine elevated by classical French technique.

Madison Collective

SF, Silicon Valley | Opening Executive Chef | French-Vietnamese Fine Dining

Oakmont Management Group

With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients. Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country.

Compass Group North America

SR. EXECUTIVE CHEF

SR. EXECUTIVE CHEF - Gainesville, FL

Other Forms of Compensation: Morrison Healthcare, a Compass Healthcare company, is a leader in healthcare food and nutrition services company, serving more than 1,000 hospitals and healthcare systems across the country. With more than 31,000 associates nationwide, Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients.

SR EXECUTIVE CHEF

Full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program. You will not only be responsible for the quality and innovation of our catering menus but also oversee all daily operational and administrative tasks, from financial management to safety, ensuring culinary and operational excellence for every event.

Catering Executive Chef

Compass Group USA Inc

SR Executive Chef

ea_via_bold

SR. Executive Chef - Gainesville, FL

SR. Executive Chef

The Executive Chef - Oracle Park, the home of the San Francisco Giants, is a management position overseeing the culinary operations for all events held at Oracle Park, The Executive Chef is responsible for leading and developing the culinary staff and for developing and executing culinary solutions to meet customer needs and tastes. You could also showcase your skills in our exciting Aramark Culinary Excellence (ACE) competition, where top chefs battle it out preparing four-course menus for ACF Master Chefs.

We focus on enriching and nourishing the lives of millions all over the world, providing a wide range of services—food, facilities and uniforms—to a diverse group of clients in 19 countries. We serve world champion sports teams, Fortune 500 companies, state-of-the-art healthcare providers and the world’s leading educational institutions. And every day, we dream of ways to do it better through our commitment to innovation and our passion for excellent customer service.

Innovation inspired by you 
The better we know the people we serve, the greater the experiences we can develop. Whether it’s food service, facilities or uniforms, our proprietary programs allow us to understand the wants and needs of our audiences. 

Armed with that knowledge, our Service Stars spring into action, combining insights and ingenuity to deliver moments that make a difference. These innovations could be game-changing campus transformations. Or a simpler, quicker way for you to access condiments at the ballpark. In any case, our innovations help create experiences that make an impact.

Beyond great service 
Another key part of what makes us different is something we call service excellence.

To us, service excellence isn’t just about providing great customer service. It also means using time-tested practices and proven processes to get it right every day, everywhere, in everything that we do. And it's also about striking the perfect balance between doing something well over and over again and being responsive enough to the changing needs of clients and customers. It’s being open to the continuing cycle of innovation. Excellent, but never satisfied. Process-driven, but never locked in place.

We never stop thinking of new, better ways to get it right when our people impact the lives of clients and consumers every day.

Our people make all the difference—we make sure of it 
Our commitment to hiring, training and rewarding the right people ensures that our employees are more than just hard workers. They’re Service Stars, and that means they can be counted on to go above and beyond, every single day.

We understand that many times our people are literally the face of your business. That’s why all 270,000 Service Stars receive continual access to professional development and proprietary skills training. 

The bottom line is this: when you work with Aramark, you can be confident you’ll be collaborating with the right people with the right skills and the right attitude. That’s true whether it’s for strategic expertise, operational excellence or just serving a morning coffee. That’s our commitment as trusted partners and Service Stars. That’s the Aramark way.

Aramark

Executive Chef - Oracle Park

Lead comprehensive business optimization by reviewing and analyzing operations'' inventory practices, designating changes and monitoring implementation, systematically integrating with organizational quality, safety, storage, certifications, and waste management goals, ensuring facilities'' equipment is maintained and forecasting necessary replacements, overseeing and ensuring operations are controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control, and overseeing and reviewing forecasting and strategic budgeting. R&DE is a talented and diverse team of 1,200+ who comprise the following divisions: Student Housing Operations & Stanford Conferences; Stanford Dining and Hospitality & Auxiliaries; Maintenance Operations and Capital Projects; and a team of R&DE strategic business partners-Finance & Administration, Information Technology, Human Resources, and Strategic Communications and Marketing.

Stanford University

The Executive Chef is expected to develop Sous Chefs and culinary teams, maintain a strong presence in daily operations, solve problems proactively, plan ahead, and ensure the operation is organized, financially responsible, safe, and service-ready. The Executive Chef should demonstrate excellent culinary skills, hands-on leadership, ownership, accountability, self-motivation, strong organization, problem-solving, planning, teamwork, financial awareness, and the ability to operate effectively with limited direct supervision.

Own and drive RH's Hospitality vision, strategy, and financial performance by leading inventory control, labor and food cost optimization, and expense forecasting to ensure operational efficiency and business success. Elevate and refine service execution, conducting detailed line checks, ensuring flawless food preparation, and overseeing seamless expediting to maintain world-class Culinary experiences.

Progression within Career Band reflects acquisition of broad technical expertise, business and industry knowledge, and process and people leadership capabilities. Leads culinary quality, menu execution, and team performance while ensuring smooth delivery from the production kitchen to the client site.

Worldwide Leader in Food and Facilities Management for Over 50 Years

 
Sodexo was founded in 1966 by Pierre Bellon in Marseilles France and is still majority family owned today. For over 50 years, we have partnered with some of the world’s biggest companies, backed by employees in countries across the globe.

 
Everything we do is about improving people’s daily lives. We believe healthy school meals make kids do better. That relaxed patients recover faster. And organizations with engaged employees perform better. With our unique wide range of integrated services, this is what our On-site, Benefits and Rewards and Personal Home services do every day.

Sodexo SA

Executive Chef 2

ADAPTED_NOW

Responsibilities include all food production and menu development including that used for the restaurant, banquet functions and other outlets, while monitoring food purchase specifications and recipes, and providing the optimal service possible while operating within predetermined budgetary limitations. Recruit, hire, train, supervise, develop, schedule, coach and counsel culinary team members, to include but not limited to: Sous Chef, line cook, pantry cook, banquet cook, steward.

Crowne Plaza Palo Alto by IHG

Poached

You’ll partner closely with the Executive Chef to oversee restaurant dining, banquets, catering, room service, and special events while ensuring consistency, quality, efficiency, and exceptional guest experience across all culinary operations. As the Executive Sous Chef, you’ll play a key leadership role in delivering exceptional culinary experiences while helping lead the day-to-day operations of our kitchen teams.

Sonesta International Hotels Corporation

Executive Sous Chef

You'll partner closely with the Executive Chef to oversee restaurant dining, banquets, catering, room service, and special events while ensuring consistency, quality, efficiency, and exceptional guest experience across all culinary operations. As the Executive Sous Chef, you'll play a key leadership role in delivering exceptional culinary experiences while helping lead the day-to-day operations of our kitchen teams.

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Executive Chef, Culinary Development and Research University of California

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SR EXECUTIVE CHEF Compass Group North America

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SR. Executive Chef - Gainesville, FL Compass Group USA Inc

SR. Executive Chef Compass Group USA Inc

Executive Chef - Oracle Park Aramark

Executive Chef Stanford University

Executive Chef Compass Group North America

Executive Chef RH

Executive Chef 2 Sodexo SA

Executive Chef Crowne Plaza Palo Alto by IHG

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Executive Sous Chef Sonesta International Hotels Corporation

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