UNKNOWN

FEED

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in culinary, food and beverage, or related professional area.

YEAR

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 Pastry Chef

Appcast Exclusive 1

ADAPTED_NOW

The Gage, a celebrated Chicago restaurant featuring innovative cuisine and curated beverages with stunning Millennium Park views, is seeking a talented Pastry Sous Chef to support and lead our pastry program. Health & Wellness: Medical, prescription, dental, vision, health savings account (HSA), employee assistance program (EAP), accident, critical illness, hospital indemnity, pet insurance benefits, transportation benefits and eligibility to participate in discounted parking rate program.

The Gage

Pastry Sous Chef

Poached

HOUR

Aubergine is looking for individuals who take pride in their craft, value teamwork, and are committed to creating an exceptional dining experience through precision, creativity, and hospitality. Aubergine, a distinguished two-Michelin-star restaurant in Carmel-by-the-Sea , is seeking a talented and motivated Pastry Chef de Partie to join our pastry team.

Aubergine

Pastry Chef de Partie

Job Description Job Description The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food.

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 - Shippensburg University

Capital Markets Placement_feed

Partner with Human Resources to address employee relations issues; identify appropriate training and/or coaching opportunities and follow-up to ensure effective, legally compliant, and consistent resolutions are reached. Responsible in assisting Executive Chef in hitting all budgeting goals by maintaining proper inventory, pricing, portioning and shelf-life levels.

Trillium - Canton

Sous Chef

Working closely with leadership and clients, this individual will curate distinctive food experiences that reflect current culinary trends, seasonal ingredients, and the unique expectations of an upscale clientele. Success in this role requires a passion for culinary innovation, expertise in fine dining and luxury hospitality, strong financial acumen, and a commitment to delivering memorable experiences through exceptional food and hospitality.

Executive Chef (Fine Dining)

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

Reporting to the Culinary Director, the Banquet Sous Chef works closely with the Director of Banquets, Events team, Executive Pastry Chef, Stewarding, and other culinary leaders to coordinate menus, staffing, production, dietary accommodations, and service timelines. Our concepts at Sitio El Tropicano include Barberry, a seasonally driven all-day restaurant; Flamingo Bar, a cocktail bar celebrating Texas spirits; Prado Provisions, a grab-and-go café; and Bar Nado, serving handrolls, bento boxes, and frozen drinks poolside.

Sitio Food & Beverage

Banquet Sous Chef - Sítio El Tropicano | Emmer & Rye Hospitality Group

J-Vers Cloud

Our team values professionalism, integrity, and continuous growth, always pushing ourselves to refine our craft, stretch or compound our skillset and deliver a dining experience that is thoughtful, intentional, skillful, never complacent and fun. Kitchen Management and Team leadership: Supervise and coordinate the entire kitchen team, including sous chefs, line cooks, and kitchen assistants.

Gander and Ryegrass

Chef de Cuisine

The job You run the kitchen day to day and report to Chef Peter Henry, our Director of Culinary Operations & Executive Chef. So the kitchen cooks whole animals, runs its own fermentation and preservation program, and doesn't throw much away.

Scratch & Co.

Chef de Cuisine – Whole-Animal & Fermentation Kitchen

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

Fat Fowl is a contemporary Caribbean restaurant bringing bold Caribbean flavors, seasonal ingredients, hospitality, and modern culinary techniques together in an energetic open-kitchen environment. The ideal candidates are someone who wants to continue developing their culinary skills and has the potential to grow into a Sous Chef or larger leadership role.

Fat Fowl

Line Cook/ Chef de Partie

Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced. ? BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.

Sous Chef - Fordham Lincoln Center

Station assignments covering large areas with long walking distances, Work areas could have high volumes, diverse clientele, noise, music, minimal and/or bright lighting, and variation of climate control. Creates and ensures a fun-filled, entertaining, and exciting environment where the flawless delivery and execution of service excellence is paramount.

Delaware Park Casino & Racing

Outlet Sous Chef

Senior Sous Chef

The Role: As Chef de Cuisine/Kitchen Manager, you will: Run kitchen operations and Cook along side the executive chef using seasonal, premium ingredients. You understand that great food doesn't need xanthan gum or sous vide it needs skill, respect for ingredients, and passion.

Gonzales Bistro

Chef de Cuisine/Kitchen Manager

Seasonal Sous Chef (NE)

Appcast PX 2

Need: 3+ years leading a kitchen (head chef, chef de cuisine, executive sous chef or kitchen manager), high-volume experience, ordering/inventory/costing, and a City of Chicago Food Service Sanitation Manager Certificate or willingness to earn one within 30 days (Chalet pays). You'll work a line station about 40 of roughly 50 weekly hours, lead and schedule the crew, and own ordering, inventory, recipe costing, menu development (new entrees, specials, private event menus) and food safety.

Chalet

Head Chef (Kitchen Manager)

This individual helps create an environment where excellence, teamwork, and servant leadership thrive, ensuring every meal reflects the hospitality and mission of Eagle Sky Camps. The Sous Chef serves as the operational leader of the kitchen, partnering closely with the DFS to ensure the successful execution of all daily food service operations.

Eagle Sky of The Ozarks Christian Challenge Camps

FULL_TIME

Partner with Front of House and Back of House team members to enforce systems, routines, and checklists the Daily Provisions way as well as deliver excellent guest experiences across all channels, including in-restaurant dining, third-party delivery, and catering. Ensure all team members are appropriately trained to execute station properly, partnering with the Cafe Chef to make sure that all new hires are adequately trained before beginning their new role.

Executive Chef Jobs in the United States

Executive Pastry Chef Marriott International, Inc

Pastry Sous Chef The Gage

Pastry Chef de Partie Aubergine

Executive Chef - Shippensburg University Aramark

Sous Chef Trillium - Canton

Executive Chef (Fine Dining) Aramark

Sous Chef - Relocation Assistance Available HHS

Banquet Sous Chef - Sítio El Tropicano | Emmer & Rye Hospitality Group Sitio Food & Beverage

Chef de Cuisine Gander and Ryegrass

Chef de Cuisine – Whole-Animal & Fermentation Kitchen Scratch & Co.

Sous Chef Marriott International, Inc

Line Cook/ Chef de Partie Fat Fowl

Sous Chef - Fordham Lincoln Center Aramark

Outlet Sous Chef Delaware Park Casino & Racing

Senior Sous Chef Marriott International, Inc

Chef de Cuisine/Kitchen Manager Gonzales Bistro

Seasonal Sous Chef (NE) Marriott International, Inc

Head Chef (Kitchen Manager) Chalet

Sous Chef Eagle Sky of The Ozarks Christian Challenge Camps

Cafe Sous Chef Daily Provisions

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