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As a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. Ability to stand for extended periods in a fast-paced kitchen environment, lift up to 50 lbs., and perform physical tasks including bending, kneeling, and equipment operation.

YEAR

Compass Group USA Inc

Catering Sous Chef - Redmond, WA

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Directs daily operations of food production, including menu planning, purchasing, ordering, inventory and food preparation to ensure employees have appropriate equipment, inventory and resources to perform their jobs and meet goals and deadlines. There are numerous factors taken into consideration in determining the actual offered rate of pay, including but not limited to: job-related qualifications, experience, skills, education, geographic location, and consideration of internal and external equity.

Covenant Living

Executive Chef

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FULL_TIME

Since 2016, our talented chefs have brought their innovative vision to life by serving hand-breaded, antibiotic-free, made-to-order chicken. We care deeply about both our customers and our staff, encouraging every team member to learn, grow, and take on new challenges.

HOUR

Starbird

Chef

Talent Acquisition

Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all Banquets, Restaurant, and Bar associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the F&B program; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities. Be a subject matter expert in Beverage service, as well as understanding the history of the cuisine most closely related to the hotel food & beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge.

Aparium Hotel Group

Chef de Bar (Beverage Manager)

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This role includes a broad range of culinary, operational, and leadership duties: Assist in managing daily food production for residential dining, catering, and special events. This role is responsible for assisting with food production, staff supervision, quality control, and ensuring a safe and efficient kitchen environment.

UCFS

Sous Chef

From taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world's most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the "Exhilaration of Discovery". As Chef de Partie aboard a Lindblad Expeditions vessel, you'll take a key role in the preparation of high-quality meals - with a special focus on cooking daily crew meals that are nourishing, balanced, and executed with care.

Lindblad Expeditions Holdings Inc.

Chef De Partie

From taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world’s most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the “Exhilaration of Discovery”. Target base salary for this role based on experience and vessel and reflects the total daily compensation: Breakdown of the total compensation range: $175- $189 base daily rate + $50 guaranteed tip Employment is contingent on the following: - In compliance with U.S. Coast Guard Regulations, 46 CFR Parts 4, 5, and 16, you will be required to undergo the following drug tests: post-offer prior to start date, random, reasonable cause, and serious marine incident per US Federal guidelines.

Lindblad Expeditions

Pastry Chef

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From taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world’s most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the “Exhilaration of Discovery”. ABOUT THE ROLE As Chef de Partie aboard a Lindblad Expeditions vessel, you’ll take a key role in the preparation of high-quality meals — with a special focus on cooking daily crew meals that are nourishing, balanced, and executed with care.

From taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world's most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the "Exhilaration of Discovery". Food Stores: Assists in loading, handling and proper storage of food and related items to maintain inventory at appropriate stocking levels and to ensure proper rotation of perishable and non-perishable food items.

From taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world's most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the "Exhilaration of Discovery". We are committed to building a community of different genders, races, ages, sexual orientations, chosen identities, and countries of origin where every person brings their whole self to work and whose skills, talents, and abilities are valued.

Pantry Chef

From taking the first citizen explorers to Antarctica in 1966, opening the Galapagos and Easter Island to tourism in 1967, leading the first tourist expedition through the Northwest Passage in 1984, and launching our innovative partnership with National Geographic in 2004, we're now taking almost 30,000 guests a year to some of the world’s most remote and pristine locations on our fleet of 20 ships, and are committed to ensuring our guests experience the “Exhilaration of Discovery”. We are committed to building a community of different genders, races, ages, sexual orientations, chosen identities, and countries of origin where every person brings their whole self to work and whose skills, talents, and abilities are valued.

Coach their team to achieve desired results and development of the staff by leading by example, teaching specific leadership traits, and being aware of and developing those natural leaders in each group. Responsible for ordering, product specifications, quality of food products and end of month inventory; maintain controls for reducing and tracking waste.

Snoqualmie Casino

Sous Chef Sno Cafe & Deli

Leadership development of the staff by leading by example, teaching specific leadership traits, and being aware of and developing those natural leaders in each group. The Sous has the responsibility to determine production needs, facilitate production, delegate appropriate tasks to the lead cooks and oversee these tasks to conclusion.

Sous Chef 12 Moons Asian Bistro

As the Sous Chef, you will play a key leadership role in overseeing daily kitchen operations, ensuring exceptional food quality, developing and mentoring culinary team members, and executing a best-in-class food program. FLIK, a division of Compass Group - USA, is seeking an accomplished Sous Chef to help lead the culinary operation within the American Express Centurion Lounge at Seattle-Tacoma International Airport (SEA).

Compass Group North America

SOUS CHEF - AMEX Centurion Lounge - SEA-TAC Airport

Preferred Qualifications: Culinary Experience: A minimum of 2 years of kitchen supervisory experience or applicable culinary leadership experience within a similar volume, high-quality food service establishment. This position requires an understanding of diverse culinary techniques, an unyielding passion for crafting exceptional dishes, and a strong ability to mentor and inspire a high-performing kitchen team.

This role also plays a key part in system implementation, plate costing, inventory oversight, and compliance with products, vendors, and food management systems. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate.

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

Venue/Stadium Chef

An employee’s pay position within the pay range will be based on several factors including, but limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs. At Marin, we believe every plate is a chance to create a ridiculously personal experience for our guests — and it takes a sharp, steady hand in the kitchen to make that happen, shift after shift, whether it's a busy dinner service or a full banquet floor.

InnVest

PART_TIME

Duties include training new employees, cooking for events, banquets and on the line and demonstrates excellent communications skills while delegating food orders and duties to staff. All applicants must obtain a Class III A license as required by the Puyallup Tribal Gaming Regulatory Office and the Washington State Gaming Commission.

Puyallup Tribal Gaming Enterprises, Inc.

The Chef de Cuisine is responsible for overseeing the daily culinary operations of assigned kitchens and food service outlets at T-Mobile Park, home of the Seattle Mariners. The Chef de Cuisine plays a key role in supporting kitchen leadership and delivering high-quality culinary experiences in a fast-paced, high-volume environment.

Chef de Cuisine

About Elior Independent School Dining: Elior Independent School Dining partners with schools to create thoughtful, student-focused dining experiences that go beyond the plate. With a strong focus on well-being and community, we provide expert service, culinary creativity, and a personal touch that supports students' growth and success.

Chef Jobs in Seattle, WA

Catering Sous Chef - Redmond, WA Compass Group USA Inc

Executive Chef Covenant Living

Chef Starbird

Chef de Bar (Beverage Manager) Aparium Hotel Group

Sous Chef UCFS

Chef De Partie Lindblad Expeditions Holdings Inc.

Pastry Chef Lindblad Expeditions

Chef De Partie Lindblad Expeditions

Pastry Chef Lindblad Expeditions Holdings Inc.

Pantry Chef Lindblad Expeditions Holdings Inc.

Pantry Chef Lindblad Expeditions

Sous Chef Sno Cafe & Deli Snoqualmie Casino

Sous Chef 12 Moons Asian Bistro Snoqualmie Casino

SOUS CHEF - AMEX Centurion Lounge - SEA-TAC Airport Compass Group North America

Sous Chef Compass Group North America

Venue/Stadium Chef Sodexo SA

Sous Chef InnVest

Sous Chef Puyallup Tribal Gaming Enterprises, Inc.

Chef de Cuisine Sodexo SA

Unit Chef (No Nights, No Weekends) Elior

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