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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. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs.

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

Chef Manager- Patriots Point

Chef Manager-The College of William & Mary

The Sous Chef is responsible for supporting the Executive Chef in the overall leadership, organization, and execution of kitchen operations. Cook and execute menu items during service, including grilling, sautéing, frying, baking, and pizza preparation.

Iron Hill Brewery & Restaurant - Rightlane LLC

Sous Chef - Iron Hill Brewery & Restaurant

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You'll partner closely with the Executive Chef to execute seasonal menus, special events, and new culinary initiatives while fostering a culture of accountability, teamwork, and continuous improvement. This is an exciting opportunity for a passionate culinary leader who thrives in a fast-paced environment, enjoys developing people, and is committed to delivering exceptional food with consistency and creativity.

Pacific Hospitality Group

Restaurant Chef – Crush Ultra Lounge

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FULL_TIME

With beautifully appointed, extraordinarily spacious guestrooms and spectacular suites, including 84 newly renovated rooms and Fairmont Gold Lounge, Fairmont Chicago, Millennium Park offers a superior and distinctive array of amenities and services, including seasonal pop-ups and luxury event space. Rising gracefully above Millennium Park and Chicago's impressive lakefront, Fairmont Chicago, Millennium Park is a leader in Food & Beverage in the city, with the newly launched partnership with Richard Sandoval Hospitality for our multi-million dollar pan Latin restaurant and tequila bar, Toro.

YEAR

FAIRMONT

Executive Chef, Toro

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Minimum 8-10 years of culinary leadership experience in full-service hotels or luxury hospitalityDemonstrated mastery of banquet and large-scale culinary operations within a hotel environmentPrior experience participating in or leading new hotel or major restaurant openingsStrong knowledge of Southwest or regionally inspired cuisine preferred, with flexibility for global influencesCulinary degree or equivalent professional training preferred. Oversee all banquet and catering culinary operations, from large-scale events to high-end social functionsDesign banquet menus that balance creativity, efficiency, cost control, and scalabilityEnsure flawless execution of high-volume events while maintaining food quality and consistencyPartner with sales and events teams to support revenue growth and guest satisfaction.

Opening Executive Chef

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With beautifully appointed, extraordinarily spacious guestrooms and spectacular suites, including 84 newly renovated rooms and Fairmont Gold Lounge, Fairmont Chicago, Millennium Park offers a superior and distinctive array of amenities and services, including seasonal pop-ups and luxury event space. Rising gracefully above Millennium Park and Chicago''s impressive lakefront, Fairmont Chicago, Millennium Park is a leader in Food & Beverage in the city, with the newly launched partnership with Richard Sandoval Hospitality for our multi-million dollar pan Latin restaurant and tequila bar, Toro.

Accor SA

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Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups.

B Hospitality Corp

Hotel Executive Chef

OTHER

This is your chance to lead a team of hardworking individuals and help build something unique with a restaurant group in its early stages and become more than just another number on someone's clipboard. If you are a motivated culinary leader eager to bring your passion and expertise to Todds Creole Kitchen, apply now and become a vital part of our team!

Todds Creole Kitchen

Executive Chef

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Schedule and coordinate the work of chefs, cooks, and other kitchen employees to ensure that food preparation is economically and technically correct; manage labor within budgeted labor cost goals. This role offers the opportunity to plan and supervise dining activities, provide technical guidance, and ensure the highest quality service for residents, employees, and guests.

The Aspenwood Company

Working as the Sous Chef, you will play a critical leadership role in the successful operation of the Culinary Department, supporting the delivery of exceptional dining experiences for students, faculty, staff, and campus guests. The Sous Chef is responsible for assisting with the supervision, preparation, and presentation of a wide variety of menu offerings across residential dining, retail venues, catering services, and special campus events.

Compass Group USA Inc

Sous Chef Camber

Sous Chef Pacific University

This role is ideal for a hands-on culinary professional who enjoys mentoring teams, supporting innovation, and creating memorable dining experiences in a fast-paced, community-focused environment. As the Senior Campus Sous Chef at Union College, you will play an integral role in shaping the daily dining experience for students, faculty, staff, and guests.

Senior Campus Sous Chef

Legal Sea Foods is seeking an experienced Executive Sous Chef who can lead a busy kitchen, develop strong teams, and deliver consistent execution during every service. We're looking for a chef with deep a la carte kitchen experience, strong seafood skills, and a record of managing people and costs in a high-volume restaurant.

Legal Sea Foods was born in 1950 when George Berkowitz opened a fish market in the Inman Square neighborhood of Cambridge, Massachusetts. He opened it adjacent to his father Harry&rsquo;s grocery store Legal Cash Market where customers were given &ldquo;Legal Stamps&rdquo; (forerunners of S&amp;H green stamps) with their purchases. It&rsquo;s here that the &ldquo;Legal&rdquo; name became synonymous with quality and freshness. In 1968, the Berkowitz family opened its first seafood restaurant, right next to the fish market. The fish was simply prepared, either broiled or fried, and served on paper plates at communal picnic tables.&nbsp; Despite the low-key trappings, the food was second to none and word quickly spread. &nbsp;This early success led to further expansion and now, six decades later with restaurants along the Eastern Seaboard, the family philosophy endures: &nbsp;Legal Sea Foods is a fish company in the restaurant business.
George's son, Roger, has been at the helm since 1992 and has expanded the business into new markets while maintaining the company's focus on its proud tradition and core values. &nbsp;So when we say, "If it isn't fresh, it isn't Legal!," we renew a commitment that has sustained us for over a half-century.
We are "fanatics for freshness"&reg; and quality - so much so, that we built our own state-of-the-art fish processing plant and food safety laboratory.&nbsp;&nbsp;
We impose the very highest standards for quality, sanitation and safety at every step &ndash; from purchase, to processing, to shipping and finally to preparation in our restaurants. &nbsp;And we&rsquo;ve been doing this for years. Back in the 1990s, the FDA partnered with us in establishing the seafood inspection program known as Hazard Analysis Critical Control Point (HACCP).
Our controls in place at our Quality Control Center enable us to follow our fish from pier to plate. &nbsp;In other words, we can trace the fish you ordered back to the waters in which it was caught.
It&rsquo;s not a fish tale, but a tale of fish 60 years in the making&hellip;of a family-owned seafood market that spawned a restaurant company.

Legal Sea Foods LLC

Exec Sous Chef- Greater Boston

Exec Sous Chef Greater Boston - Legal Sea Foods

CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, performing arts centers, restaurants, and special event venues. Required to produce the highest quality of food products according to banquet event orders while maintaining associated costs at a level to ensure reasonable profit.

Compass Group North America

Executive Catering Sous Chef

Advises and guides the utilization of departmental computer-based menu and production management systems to forecast and prepare unit orders, outside orders, production lists, cooks worksheets, inventory tracking, and recipe costing. This role has direct responsibility for providing foods and beverages that meet nutrient, appearance, freshness, variety, and ample choice expectations while ensuring adherence to cost containment measures and realized patient and customer expectation.

Intermountain Health

Chef de Cuisine

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. Join Eurest, a division of Compass Group USA, the leader in business and industry dining, and bring your culinary expertise to one of the most dynamic and fast-paced hospitality environments as the Executive Chef at the exclusive Delta Sky Club at LAX Airport.

Executive Chef II- Delta Sky Club - LAX

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. As the Healthcare Executive Chef, you will lead the culinary operation and oversee all food production, menu development, purchasing, and culinary programming for a high-profile hospital in Vero Beach, FL.

Healthcare Executive Chef

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. For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com.

Chef Manager Jobs in the United States

Chef Manager- Patriots Point Aramark

Chef Manager-The College of William & Mary Aramark

Sous Chef - Iron Hill Brewery & Restaurant Iron Hill Brewery & Restaurant - Rightlane LLC

Restaurant Chef – Crush Ultra Lounge Pacific Hospitality Group

Executive Chef, Toro FAIRMONT

Opening Executive Chef Pacific Hospitality Group

Executive Chef, Toro Accor SA

Hotel Executive Chef B Hospitality Corp

Executive Chef Todds Creole Kitchen

Executive Chef The Aspenwood Company

Sous Chef Camber Compass Group USA Inc

Sous Chef Pacific University Compass Group USA Inc

Senior Campus Sous Chef Compass Group USA Inc

Exec Sous Chef- Greater Boston Legal Sea Foods LLC

Exec Sous Chef Greater Boston - Legal Sea Foods Legal Sea Foods LLC

Executive Catering Sous Chef Compass Group North America

Chef de Cuisine Intermountain Health

Executive Chef II- Delta Sky Club - LAX Compass Group USA Inc

Healthcare Executive Chef Compass Group USA Inc

Campus Executive Chef- Cambridge, MA Compass Group USA Inc

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