UNKNOWN

ADAPTED_NOW

YEAR

Led by Larry McGuire, Tom Moorman, and Liz Lambert, MML Hospitality owns and operates a collection of acclaimed restaurants, hotels, and retail concepts across the country. Clark s Oyster Bar is a neighborhood seafood restaurant known for fresh oysters, exceptional seafood, signature burgers, and warm, energetic hospitality.

Clark's Menlo Park

Sous Chef

Poached

FEED

In this role, you'll help lead a dynamic catering program, designing menus that range from elevated TEXAS classics to modern, chef-driven experiences for GAME DAY suites, community events and campus functions. You'll have the creative freedom to put your signature on every plate while staying sharp on execution-managing food costs, building efficient systems, and leading a team that takes pride in every detail.

Compass Group North America

EXECUTIVE CHEF -CATERING PREMIUM ATHLETICS- UTRGV -EDINBURG, TX

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CATERING EXECUTIVE CHEF - Premium Athletics- UTRGV -EDINBURG, TX

In this role, you'll support the Executive Chef in directing all kitchen operations within the convention center, ensuring consistent delivery of high-quality food and service. As the Executive Sous Chef, you will provide hands on guidance within a small but dynamic culinary operation-overseeing menu planning, program execution, and staff development.

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 Sous Chef - SL

Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Marriott International is the largest global hospitality company with 30 hotel brands represented in over 6,000 properties in 122 countries and growing. 

Whether you are a seasoned hospitality professional or just beginning your career, Marriott has endless opportunities for you to explore.
To search all jobs or learn more about <a href="http://www.careers.marriott.com/" target="_blank">Marriott careers</a> 

Marriott International is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture.
Marriott International does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws.

Marriott International Inc

Executive Chef - Residences

FULL_TIME

The Sous Chef is a key member of our culinary leadership team, responsible for supervising daily kitchen operations while ensuring exceptional food quality, consistency, and presentation across all dining outlets. The ideal candidate is a passionate culinary professional who thrives in a fast-paced resort environment and enjoys leading a team dedicated to delivering exceptional dining experiences.

The Westin Jekyll Island

Sous Chef - Westin Jekyll Island Beach Resort

Talent Acquisition

Eat'n Park Hospitality Group represents a diverse family of brands that span more than a dozen states across more than 150 locations and with nearly 10,000 team members. Our enduring commitment to our Core Values and our shared purpose, “to Create a Smile,” guide and fuel our growth as a group and as individuals.

HOUR

We are a division of Eat’n Park Hospitality Group, which has been making guests smile since serving our first meal more than 60 years ago. Our distinguished chefs and culinarians are passionate about their trade, preparing each meal with healthy, natural ingredients and locally-sourced food.
Delicious meals are complemented by our commitment to excellence, decades of personalized service experience, and transparency reflective of our partners’ individual culture.
With people support centers in Pittsburgh and the Lehigh Valley, Parkhurst delivers authentic culinary experiences to more than 54 client locations in Pennsylvania, Maryland, Ohio, Virginia, West Virginia, and Delaware.

Parkhurst Dining

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Ensures all kitchens provide nutritious, safe, eye-appealing, properly flavored food while maintaining a safe and sanitary work environment. Duties/Responsibilities: Directs the day-to-day operation of the kitchen to ensure the best possible service is provided to all guests and team members.

River Cree Resort & Casino

Admiral''s Room Chef

Ensures all kitchens provide nutritious, safe, eye-appealing, properly flavored food while maintaining a safe and sanitary work environment. Directs the day-to-day operation of the kitchen to ensure the best possible service is provided to all guests and team members.

Rivers Casino Careers

Admiral's Room Chef

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The Sous Chef is responsible for supporting the Executive Chef in all aspects of culinary operations, including food production, food safety, team leadership, training, labor management, inventory control, and guest satisfaction. So, no matter what youre pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential.

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

Requires frequent standing, walking, reaching and handling of culinary equipment; work in active kitchen environments with heat, cold and food preparation activities. Use required personal protective equipment (PPE) correctly, participate in training and promptly report damaged, defective or missing PPE and unsafe equipment.

Hilton Worldwide Holdings Inc

Pastry Chef -NoMad Detroit

Staff and operations management : Supervise, train, and evaluate kitchen staff; ensure fair and consistent administration of policies; manage schedules and staffing levels. Communication and collaboration : Communicate with the front-of-house staff to ensure efficient service; work with suppliers and vendors; collaborate with the executive chef on goals and improvements.

Valor Hospitality Partners

Perch Sous Chef

Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries. HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service.

Sous Chef - Relocation Assistance Available

Appcast Exclusive 1

The Sous Chef Manager assists the Chef de Cuisine (CDC) in managing the production of high-quality, authentic Italian dishes in one of Eataly’s exciting, high-volume, open kitchen restaurants. It is also Eataly’s policy to comply with all applicable federal, state and local laws regarding consideration of unemployment status, salary history, credit/bankruptcy history and criminal background/conviction history in making hiring decisions.

Eataly North America

Sous Chef Manager - PIPA Restaurant

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Under Policy 100.3.1 Immunization Policy for Covered Individuals, if employment will commence during Flu Season, Rutgers University may require certain prospective employees to provide proof that they are vaccinated against Seasonal Influenza for the current Flu Season, unless the University has granted the individual a medical or religious exemption. The position reports to the Dining Services Unit Manager, depending on unit assignment, supervises food production for student board, cash operation, special events, and catering, ensuring that all food is produced in a timely manner to meet needs, and is presented in an attractive and appealing style.

Rutgers The State University of New Jersey

Chef Manager I

In this leadership role, you will be responsible for designing creative and engaging dining offerings, including daily featured selections, monthly fine-dining menus, holiday meals, and a monthly five-course tasting experience. Success in this role requires a hands-on leader who can build, develop, and retain a high-performing culinary team, foster a positive and accountable culture, and inspire team members to consistently exceed resident expectations.

Immanuel

Full-time Executive Chef

[AW]-iCims

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

Working collaboratively with Food & Beverage leadership and other departments, the Executive Chef fosters a high-performing culinary team while supporting the organization's commitment to hospitality, community, and financial sustainability. The Executive Chef serves as the senior culinary leader for International House Berkeley, overseeing culinary operations across Residential Dining, Catering & Events, and food production supporting Edmonds’ café.

International House at UC Berkeley

Executive Chef

This is for the chef who has studied what the world's most celebrated boutique hotels did to their dining programs, who understands that a great restaurant can be the heartbeat of a lifestyle brand, and who has been waiting for the chance to build something extraordinary from scratch, with the full backing and infrastructure of Pyramid Global Hospitality's 230+ property portfolio. The chefs who built the most iconic hotel restaurants in the world, the ones who made guests choose a hotel because of the food, who turned dining rooms into cultural landmarks, who proved that a hotel restaurant can stand shoulder-to-shoulder with the best independents in any city, they all started with a moment like this one.

Chef Manager Jobs in the United States

Sous Chef Clark's Menlo Park

EXECUTIVE CHEF -CATERING PREMIUM ATHLETICS- UTRGV -EDINBURG, TX Compass Group North America

CATERING EXECUTIVE CHEF - Premium Athletics- UTRGV -EDINBURG, TX Compass Group North America

Executive Sous Chef - SL Sodexo SA

Executive Chef - Residences Marriott International Inc

Sous Chef - Westin Jekyll Island Beach Resort The Westin Jekyll Island

Sous Chef Parkhurst Dining

Admiral''s Room Chef River Cree Resort & Casino

Admiral's Room Chef Rivers Casino Careers

Sous Chef Aramark

Pastry Chef -NoMad Detroit Hilton Worldwide Holdings Inc

Perch Sous Chef Valor Hospitality Partners

Sous Chef Valor Hospitality Partners

Sous Chef - Relocation Assistance Available HHS

Sous Chef Manager - PIPA Restaurant Eataly North America

Chef Manager I Rutgers The State University of New Jersey

Full-time Executive Chef Immanuel

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

Executive Chef International House at UC Berkeley

Executive Chef Pyramid Global Hospitality

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