Executive chef jobs in Baltimore, MD

Job Type: Full-Time Reports To: Assistant Culinary Director About the Franciscan Center: Founded in 1968 in north Baltimore's Old Goucher neighborhood, the Franciscan Center is an innovative hub serving the city's working poor, indigent, and homeless, helping them to realize their self-worth and dignity as people of God. The Center's three focus areas are nutrition, connection, and education. Staff and volunteers prepare scratch-made lunches (M-F) and dinners (T-W), manage an emergency food pantry, and help guests and clients secure identification, clothing, housing and employment--all the elements necessary to live a more self-sustaining life. In 2021, the Center founded the Dignity Plates Culinary Academy, a no-cost, 13-week training program to prepare city residents for careers in the restaurant and hospitality industry. That same year, Dignity Plates Catering, a social enterprise, was founded to provide employment and spread the good news about good food. Position Overview: We are seeking a passionate, experienced, and flexible Lead Cook to join our growing food service team at the Franciscan Center. This role provides multi-level operational and culinary support across a range of food service programs including K-12 schools, retail dining, contract catering, Food Rx meal programs, soup kitchens, and emergency and shelter meal services. Under the direction of the Assistant Culinary Director, the ideal candidate will assist in executing food production plans, training staff, filling operational gaps, and upholding high standards of quality, nutrition, and service across multiple sites. This is a unique opportunity for a mission-driven culinary servant leader to help nourish and uplift diverse communities. Key Responsibilities: Under the Direction of the Assistant Culinary Director: Execute daily food production and kitchen operations across K-12, catering, shelter, soup kitchen, and retail locations based on standard menus and recipes. Support preparation and packaging of Food Rx meals tailored to meet specific dietary and medical guidelines (e.g., diabetic, low-sodium, allergen-friendly). Assist in preparing shelter and soup kitchen meals that are nutritious, comforting, and dignified for individuals experiencing homelessness or food insecurity. Fill in across various program sites to provide staff coverage, support kitchen flow, and ensure smooth operations during staff absences or high-volume periods. Oversee meal prep and kitchen functions while ensuring compliance with health department regulations, food safety standards, and USDA / MSDE guidelines. Support the planning and execution of catering services, including food production, logistics, and event setup/tear-down. Maintain accurate inventory logs, monitor product usage, report ordering needs, and track waste in alignment with the Culinary Director's protocols. Promote a culture of teamwork, safety, respect, and service across all kitchens and meal sites. Adapt to evolving food program needs such as emergency feeding initiatives, seasonal shifts, or pilot programs for new community partnerships. Qualifications: Associate or bachelor's degree in culinary arts, Hospitality, or equivalent experience preferred. Minimum 5 years of experience in food service leadership across schools, community nutrition, retail, or catering settings. Previous experience in high volume production kitchen is critical Understanding of USDA and MSDE nutrition requirements for K-12 meal service. Knowledge of medical diets and meal modifications (Food Rx experience a plus). ServSafe or equivalent food safety certification (or ability to obtain upon hire). Must Have - Valid driver's license and reliable transportation for travel between sites. Skills and Attributes: Strong culinary production and kitchen operations skills, with the ability to execute high-volume meal prep efficiently and safely. Compassionate and service-oriented mindset; committed to dignity and respect in food service for all populations. Able to work effectively in fast-paced, mission-driven environments. Skilled in mentoring and training food service staff and volunteers. Proficient in food cost tracking, basic ordering systems, and inventory control. Adaptable and dependable; able to shift between multiple locations and service models as needed. Excellent communication, time management, and teamwork abilities. Work Conditions: This position requires frequent travel to various locations within Baltimore and surrounding areas. Must be able to stand for extended periods and lift up to 50 lbs. Flexibility to work early mornings, evenings, weekends, or holidays to meet program demands. Job Type: Full-time Benefits: 401(k) Dental insurance Health insurance Paid sick time Paid time off Vision insurance Work Location: In person

Washington, DC, USA Full-time Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time If creating special memories and being part of an exceptional guest experience appeals to you, you may be interested in joining the outstanding team of hospitality professionals at the Fairmont Washington, D.C. Located in Washington's fashionable West End, the 413-room hotel surrounds you with comfort and luxury and is the ideal environment to foster your career. Job Description Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: What's in it for you: Competitive Salary Paid Time Off Medical, Dental and Vision Insurance, 401K Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities Rate of Pay: $75,000-80,000 per annum with generous benefits Responsibilities: As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity. You will supervise your colleagues to ensure the highest level of production and the efficient execution of service. Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation. Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by practicing the same at all times. Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Chef informed of progress/challenges. Comply with and implement objectives, policies, standards and procedures set forth by the Executive Chef and Hotel Management. Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation. Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef, this includes quality checks and tasting all food prior to it being served. Ensure all kitchen Colleagues are aware of and adhere to standards and expectations. Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards. Ensure all EcoSure standard temperature logs are completed accurately. Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately. Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel. Maintain proper rotation of product in all chillers to minimize wastage/spoilage. Ensure the cleanliness and maintenance of all work areas, utensils, and equipment. Responsible for ensuring Kitchen operations are successful 7 days/week, including setting your colleagues up for success on your days off. Actively share ideas, opinions and suggestions in daily shift briefings. Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction. Continually strive to improve food preparation and presentations. Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures. Coordinate the production as it relates to banquet and restaurant functions. Conduct daily shift briefings to Colleagues. Assist in the development of new menu items. Follow payroll costs and productivity within budgeted guidelines. Provide training for new culinary colleagues. Other duties as assigned. Qualifications 3 years formal culinary school or equivalent experience. Minimum of 3 years in a leadership role of Sous chef in various stations throughout the kitchen. Extensive knowledge of all culinary departments and previous experience in all areas including pastries. The successful candidate must exhibit a passion for food, desire to achieve perfection and posses the ability to create the same sense of excitement from the colleagues. Must be an effective supervisor and trainer; administrative knowledge is an asset. Must keep abreast of culinary trends and continually seek to improve on all that is done within the kitchens. Current First Aid and Serve Safe training an asset. Ability to work well under pressure, adapt to change and perform with a high level of energy at all times. Must be a team player with a positive attitude Must be able to work a flexible schedule

Benefits: 401(k) 401(k) matching Bonus based on performance Competitive salary Health insurance Paid time off Position Objective: Harbor Point, Sartori, the distinguished sister restaurant of Verde Trattoria (******************* is seeking an exceptional Executive Chef to open this new location. The Executive Chef must possess a deep passion for Authentic Italian Cuisine. We want a dynamic leader that is creative and excels in a collaborative environment, bringing extensive menu experience and a vision that aligns with our commitment to delivering extraordinary food experience. As the Executive Chef, you will command all of the Back of the house operations, setting the bar high for financial management and food quality control. This is your chance to make a significant impact on our Culinary success and lead the team to unprecedented heights. Join us and become part of something remarkable. Essential Duties and Responsibilities: Culinary Excellence: • Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish. • Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability. • Ensure all dishes meet high standards for quality and presentation before they reach any guest. • Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement. Leadership and Staff Management: • Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel. • Foster a culture of respect, professionalism, and enthusiasm within the kitchen team. • Evaluate staff performance, provide regular feedback, and manage career progression opportunities for team members. • Work closely with Restaurant Leadership to align culinary operations with overarching business objectives. Operational Management: • Maintain effective cost control measures in food preparation and kitchen operations without compromising quality. • Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met. • Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality. • Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment. Communication and Coordination: • Serve as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution. • Communicate effectively with all levels of management to forecast needs and resolve challenges. • Collaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction. Regulatory Compliance: • Ensure compliance with all local, state, and federal labor and health codes. • Maintain certifications and ensure all kitchen staff are trained in food safety practices. • Regularly review and update kitchen practices to adhere to the latest sanitation standards. General Functions & Responsibilities: • Actively participate in menu planning and the introduction of new dishes. • Schedule and lead staff meetings, training sessions, and planning reviews. • Develop and enforce kitchen protocols to streamline operations and enhance staff performance. • Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms. Requirements: • Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred. • Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. • Strong problem-solving skills and the ability to manage complex kitchen operations. • Proficient in using computer systems and software necessary for kitchen management. • Flexible availability, including nights, weekends, and holidays, to meet the demands of the business. • Physical ability to perform job functions, including standing for long periods and handling heavy equipment. • Must possess a current food safety certification (e.g., SERVsafe or equivalent).• Able to read a P&L, experience with R365 and tech savvy is a plus. Compensation: $80,000.00 - $90,000.00 per year About Us Located in the popular neighborhood of Canton in Baltimore City, Verde is a casual, upscale, full-service trattoria specializing in authentic Neapolitan pizza and other Italian specialties. From an expansive list of traditional and creative wood-fired pizzas, pasta, delicious calzones, fresh salads, and homemade desserts, the classic flavors of Italy are offered throughout the menu, for dinner, lunch, and brunch. The bar features a variety of hand-selected domestic and imported wines, as well as an assortment of local and Italian craft beers and an award-winning cocktail program.

Who Are We: Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our Executive Chefs play a key role in delivering these core values to our guests every day! We are here to make good things happen for other people. Who we are looking for : We are currently seeking Executive Chef candidates who will dedicate themselves to this purpose by joining our exceptional team of culinary professionals in our Washington, DC location. Successful candidates must have a minimum of ten (10) years' previous experience leading high volume/high end kitchens. Truluck's is looking for culinary leaders with experience in preparing exceptional culinary products, coaching members of the culinary staff, cooking in high-volume/high-end environments, and building a culture of excitement and pride. The Executive Chef is responsible for the overall leadership of all culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven record of professionalism, accountability, and team commitment. We are looking for the best chefs in the DC area! If you think you have what it takes to lead our DC culinary team, please contact us today! We are looking forward to meeting you! Why us? At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible. Responsibilities Plan and direct food preparation and culinary activities. Execute Truluck's Menu at a high level. Leading and teaching recipe adherence. Estimate food requirements and food/labor costs. Supervise kitchen staff's activities. Arrange equipment purchases and repairs. Recruit and manage kitchen staff. Rectify problems arising or complaints. Give prepared plates the “final touch.” Perform administrative duties. Comply with nutrition and sanitation regulations and safety standards. Keep time and payroll records. Maintain a positive and professional approach with coworkers and guests. Skills Proven working experience as an executive chef (10 years preferred) Excellent record of kitchen leadership Ability to spot and resolve problems efficiently. Capable of delegating multiple tasks. Communication and leadership skills Keep up with cooking trends and best practices. Working knowledge of various computer software programs (MS Office, restaurant management software, R365, Aloha POS) Bachelor's degree in culinary arts or related certificate (preferred)

Apply today to join our management team. As our Executive Chef you are a protector of the realm. Punch Bowl Social is unique, special, disruptive, and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. What's in it for you: Medical, dental and vision insurance Health Savings Account option - including company HSA contribution Flexible Spending Accounts Employee Assistance Program Company provided Short Term Disability Insurance Company provided Long Term Disability Insurance Flexible Vacation Policy 401K Plan Voluntary benefits - LifeLock Protection, Pet Insurance, Accident and Critical Illness offerings Opportunities for Growth and Advancement Discounts on Food, Beverage and Activities Salary Range: $80,000 - $90,000 k per year Punch Bowl Social is unique, special, disruptive and together we must project and protect those attributes and continue to build on a solid foundation of hospitality and passion for culinary integrity and craft beverages. Your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: Positive attitude and passion for making people smile, and truly enjoy their experience Value for high quality food and beverage, and appreciation for the technique associated with production Sense of adventure and engaging energy Ability to communicate effectively with team members, both BOH and FOH, Management, and Community Passionate, engaged, energetic, entrepreneurial spirit with high critical thinking skills What you'll be doing: Ensuring that all food and products are consistently prepared and served according to the restaurants' recipes, portioning, cooking, and serving standards Stocking and maintaining sufficient levels of food products to assure a smooth service period by utilizing company systems such as prep lists, pars, and recipe yields Portioning food products prior to cooking according to standard portion sizes and recipe specifications Handling, storing, and rotating all products properly and in accordance with company standards Overseeing and delegating food prep assignments as needed Ensuring that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Ensuring that all products are ordered according to predetermined product specifications and received in correct unit count and condition, and deliveries are performed in accordance with the restaurant's receiving policies and procedures Controlling food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures Training kitchen personnel in cleanliness and sanitation practices Maintaining appropriate cleaning schedules for walls, hoods, other equipment and food storage areas. Checking and maintaining proper food holding and refrigeration temperature control points R&D support including: Recipe development (creating new recipes from scratch or adapting recipes from existing) Recipe standardization (creating recipes and documenting in such a way that they can be recreated across multiple locations with easy-to-follow instructions. Recipe costing (identifying an actual plate cost based on ingredients and prepped recipes). Requirements What we're looking for: 5+ years' experience in varied kitchen supervisor positions including Sous Chef 2+ years' experience working in a high-volume, scratch kitchen 6+ months experience managing budgets and culinary cost controls Working knowledge of company software including Microsoft Office, Hot Schedules and Aloha Ability to oversee a team of 10+ BOH staff Must be able to stand and exert fast-paced mobility for period up to six (6) hours in length Must have a good sense of balance, be able to bend and kneel and have the ability to lift boxes and equipment frequently weighing up to 25-50 pounds *** Must be 21 years old and over *** #HP This posting is expected to close by 12/30/2025 We are an Equal Opportunity Employer and do not discriminate in hiring or employment on the basis of race, color, creed, religion, sex, sexual orientation, national origin, citizenship status, ancestry, age, marital or veteran status, physical or mental disability, arrest record, genetic information or any other characteristic protected by applicable federal, state and local laws. Salary Description Salary Range: $80,000 - $90,000

Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-CM1 Pay Range USD $95,000.00 - USD $105,000.00 /Yr. At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-CM1

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Job Title: Executive Sous Chef Department: Culinary FLSA Status: EXEMPT Reports To: Executive Chef Job Summary: The Executive Sous Chef assists the Executive Chef with the efficient operation of food production areas. In conjunction with The Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio. Management-level Associates are expected to work as much of each workday as is necessary to complete their job responsibilities; for OEM Associates, overtime does apply and is calculated accordingly. Key Responsibilities: Approach all encounters with guests and employees in a friendly, service-oriented manner. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards). Maintain regular attendance in compliance with Aimbridge Hospitality standards, as required by scheduling which will vary according to the needs of the hotel. Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations. Comply with certification requirements as applicable for position to include Food Handlers, Alcohol Awareness, CPR and First Aid Maintain a friendly and warm demeanor at all times. Fulfill all supervisory duties of the hotel's kitchens. Ensure that all kitchen personnel fulfill their job functions appropriately. Create menus and food presentation. Address and resolve all customer problems in an efficient and effective manner. Perform spot checks for menu accuracy and taste. Minimize spoilage, waste and over production. Regularly review house counts, forecasts and VIP lists. Monitor all Banquet and Catering activity. Maintain all kitchen inventories. Prepare annual reviews of employees Assist in the achievement of departmental objectives and goals Expedite peak meal periods by maintaining a "hands on" approach. Works within monthly set food cost budget, adjust food requisitions and controls waste Monitors food outlets, buffets, stations and food displays for creativity, quality, cleanliness and food safety. Assures timely set up, schedules well trained cooks in all areas in proper uniform. Performs other activities as assigned Be familiar with all Aimbridge Hospitality policies and house rules as well as hospitality terminology. Employees must at all times be attentive, friendly, helpful and courteous to all guests, managers and all other employees. Ensure that plating standards and use records are posted according to Aimbridge Hospitality standards. Review food sales for accuracy daily. Plan employee menus and oversee Employee Break room. Oversee all outlets and banquet food display merchandising, including prop use and buffet decoration. Maintain an organized and comprehensive filing system with documentation of purchases, vouchering, schedules, forecasts, reports and tracking logs. Maintain required pars of all stock. Perform any other duties as requested by the General Manager. Required Skills, Experience and Knowledge: At least 5 years of progressive experience in a hotel or a related field, a 2-year college degree, and 3 or more years of related experience. Or a 4-year college degree and at least 1 to 2 years of related experience or a Culinary Degree with 1 to 2 years of progressive experience in a hotel or related field. Must be proficient in Windows Operating Systems, Company approved spreadsheets and word processing. Supervisory experience required Ability to work a flexible schedule Must be able to convey information and ideas clearly. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must work well in stressful, high pressure situations. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary. Must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests. Must be able to work with and understand financial information and data, and basic arithmetic functions. Must maintain composure and objectivity while under pressure. Working Conditions / Environment: The following outlines the work environment Associates will encounter while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job. Job Type: Full-Time Work Location: On-Site, In-Person Position Background Check Required: Yes Salary Range: $85,000 - $102,500 annually Benefits: 401(k) 401(k) matching Health Insurance Dental Insurance Vision Insurance Life Insurance Paid Time Off

Ted's Bulletin is a 6-unit neighborhood eatery bringing new creativity to American classics, open daily for all-day breakfast, lunch & dinner. Ted's is looking for great leaders who are poised for growth as we have four new locations opening in DC and Virginia over the next 18 months. Ted's is part of the Catalogue Company which operates Federalist Pig, Honeymoon Chicken, Sidekick Bakery, Ensemble digital kitchen and Kramers. The Executive Chef is the leader for the BOH and is responsible for producing best in class food in accordance with Ted's brand and standards. In addition, they will be responsible for delivering financial results to include, labor and food costs. They will ensure health and safety standards are being met, and they will train and develop the culinary team and maintain a positive culture. Job Duties: Direct and supervise kitchen employees while executing and maintaining Ted's standards Lead by example, work the line with staff at key times ensuring recipe adherence and standards are met Institute mechanisms to monitor food quality, food safety/sanitation and minimize waste and control inventory Hire, train and develop kitchen staff while promoting a positive work environment Actively coach and counsel employees to include documentation when appropriate Prepare an effective schedule to ensure staffing needs are met and labor costs controlled Conduct inventory and handle ordering of product Partner with vendors to ensure product arrives in a timely manner and is accounted for Achieve company profit standards for sales, costs, labor Participate in menu development, and recipe creation Responsible for proper food storage and food quality standards including consistency and presentation Ensure repair and maintenance needs are met and/or communicated to designated manager Understand and follow the food allergy procedure and special orders/restrictions Communicate repair and maintenance needs to designated manager/vendor Understand and follow the food allergy procedure and special orders/restrictions Evaluate guest feedback and ratings with GM and follow up with culinary team to ensure issues are resolved Other duties as assigned Qualifications: College Degree or certification in culinary field preferred 2+ years in kitchen management role Excellent working knowledge of sanitation standards Ability to understand and positively impact financials Proven ability to hire, train and lead a diverse workforce Ability to form relationships and communicate respectfully, and effectively with peers, leadership and workgroup. Must be able to work extended hours when business need necessitate Must be able to stand for extended periods of time and lift up to 100 pounds Benefits: Competitive Salary and bonus plan Medical, dental and vision insurance 401K Paid Time Off Paid Holiday (Thanksgiving and Christmas) Employee Shift Meal while at work Employee dining discount extended across all brands Health Savings Account Employer paid Life Insurance and Long-Term Disability Insurance Short Term Disability Insurance Employee Assistance Program

Role OverviewSodexo is currently seeking a dynamic Executive Chef to lead our culinary operations at Ingleside at Rock Creek in Washington, DC. Ingleside at Rock Creek is a culturally rich, not-for-profit Life Plan Community offering an engaged lifestyle with exceptional amenities, steps from the beautiful Rock Creek Park, a gem in our nation's capital. The Executive Chef will lead a culinary team of approximately 20 professionals, overseeing all aspects of food production, quality assurance, safety, and service across multiple dining venues. The ideal candidate is a culinary innovator and relationship builder-someone who thrives in a high-end environment, enjoys being in front of residents, and can balance operational excellence with personal engagement. Typical shift is 10:00am-7:00pm, Sunday - Thursday. What You'll DoImplement and standardize all culinary systems and procedures for residents: Catering, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark. Actively interact with residents, many of whom are former government officials, world travelers, and highly engaged community members. Build strong relationships by being visible, approachable, and responsive to resident feedback. FMS: monitoring, Audits, implementation and standardization for new menus;be responsible for Food and Physical Safety and annual training for all hourly associates;Gold Check audits: conduct audits, create action plans based on audit findings. Responsible for keeping and updating GC audit books;Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits;improve and standardize catering and banquet services, create menus based on client needs. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringproven experience as an Executive Chef or senior culinary leader in high-end hospitality, private clubs, or luxury residential settings;menu planning experience with the demonstrated ability to stay current with new culinary trends;strong leadership and communication skills with the ability to maintain the highest of standards and implements company policies;experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset;a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts;the ability to successfully lead, develop and train a team;proficient computer skills as well as exceptional organizational and customer services skills;Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits; and Culinary degree and/or a C. E. C. (Certified Executive Chef) is a plus. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. 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. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Executive Chefs are a critical ingredient in our client's restaurant management recipe. The Executive Chef is committed to leading the team, overseeing daily operations to produce high-quality, delicious food to standard, growing the brand, building on the culture of hospitality, and helping to operate a profitable restaurant. WHAT THE EXECUTIVE CHEF DOES: Responsible for interviewing, hiring, training, developing, and retaining qualified culinary employees Interact with, direct, and supervise kitchen employees on a daily basis in accordance with company standards Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery Assign and enforce operational goals for kitchen staff Identify, address, and document individual employee performance problems Understand, follow, and teach food allergy procedures and special orders/dietary restrictions Perform weekly inventory, ensuring that kitchen is well stocked Train and develop key employees for growth, advancement, and promotion Work with culinary team to develop and test new recipes Assign production duties to all kitchen staff Develop schedule for employees ensuring that the location is fully staffed for each shift and meeting labor targets Achieve food and labor costs Meet daily with appropriate Manager/Sous Chef(s)/team to coordinate and ensure production standards Become proficient in all stations within the kitchen Expedite food orders from kitchen stations to dining rooms Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines Foster an environment of hospitality in which all team members put the guest first in every situation Execute established food standards for overall guest satisfaction that meet or exceed company standards WHAT YOU NEED TO BE AN EXECUTIVE CHEF: Experience managing in high volume restaurants, with a minimum of five years preferred Strong understanding of restaurant operations Passion for hospitality Demonstrated ability to lead a team Capable of identifying problems and determining accurate solutions on each shift Fiscally responsible and experienced in achieving food and labor costs Love for all things food and beverage Be caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence Able to speak, read, write, and understand the primary language(s) used in the workplace Able to read and follow a recipe to standard Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures Capable of lifting up to 50 pounds, as needed Continuous bending, stooping, reaching, twisting, and use of hands and arms May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy

The Hotel Step inside a legendary revival at The Watergate Hotel, a luxurious urban resort located along the banks of the Potomac River. Here modern design blends with a storied past to redefine luxury. A place where travel and business are occasions worth celebrating, attention to every detail is the standard, and intrigue can be found just beyond every curve. Location The Watergate Hotel is centrally located in Washington, D.C., a city of political power, prestige, and elegance is culturally rich with theaters, museums, architectural splendors and unforgettable national memorials. The Watergate Hotel is situated within walking distance of the best the city has to offer. Strategic Intent The Chef de Cuisine will be responsible for the overall successful culinary operation of The Watergate Hotel's all day dining and specialty restaurants. Organizational Structure The Chef de Cuisine will report to the Executive Chef; s/he will direct and supervise assigned sous chefs and culinary line staff. General Duties and Responsibilities * Assist the Executive Chef in the set-up of the restaurant concept; assist with writing of pre-opening SOP's. * Actively participate in the talent selection for the culinary team during pre-opening and beyond. * Under the direction of the Executive Chef, create and assist in the menu creation for the all-day dining and specialty restaurants. * Control and be accountable for achieving both food & labor costs; manage expenses prudently. * Coordinate schedule for sous chefs; oversee and advise on line staff scheduling as needed; assist with and monitor payroll on a daily basis. * New trend research; assist in developing strategies for success (financial and otherwise) in collaboration with the Executive Chef to cultivate new menu items and procure ingredients that will keep the restaurant on the cutting edge of current trends in food. * Monitor all kitchen maintenance; ensure proper maintenance schedules are adhered to; report and liaison with engineering team to pro-actively identify and address issues with equipment. * Responsible for the daily communication of hotel information to sous chef and line staff; work closely with Restaurant General Manager to ensure flow of communication is open and all staff are properly informed on menu selections, ingredients and preparation techniques. * Responsible for the associate relations within his/her department including coaching, counseling, discipline; provides team with on-going feedback to ensure standards are exceeded time and again. * Manage inventories; liaison with purchasing to ensure proper pars and stock levels are maintained. * Manage workplace safety initiatives. * Provide ongoing training to culinary team; ensure all training initiatives are adhered to with timeliness and in accordance with company policies. * Work with the Restaurant General Manager to ensure a spirit of collaboration is evident in all matters with staff. * Manage outside vendor relationships to ensure quality and continuous availability of product is in place. Requirements: Successful candidates will possess the following experience and qualifications: * 5+ years sous chef experience in a luxury hotel and/or fine dining establishment are required. Those with direct related Chef de Cuisine experience will be favored. * Culinary degree is required; in lieu of a Culinary Degree, a combination of education and related experience will be taken into consideration. * Must be familiar with and have direct experience in menu development. * Prior experience in managing labor, payroll, and inventories all required. * Prior experience sourcing products and managing vendor relationships required. * Must be physically able to meet the demands of the job such as: stand/walk for extended periods while on shift; must be able to lift/carry/push/pull 35+ lbs.; must be able to easily work in varied conditions of heat and cold from time to time. * Must be able to work a very flexible schedule to include early mornings, late nights, weekends and holidays. * Must be fluent in English with excellent communication skills. * Computer proficiency is required (prior experience with MICROS, Time Saver, MS Office are all required). * Prior experience managing and leading a diverse team of culinary professionals is required. * Pre-opening experience is preferred. * Bi-lingual abilities preferred (in particular, fluency in Spanish is a plus). *

Full-time Description Responsible for proper preparation of meals with correct quantities and quality on shift and according to SFM standards. Kitchen Shift Leader - Supervises kitchen staff and assigns duties and menu preparation items to each. Maintains order, structure and professionalism of work environment. Responsible for ensuring food safety standards per the Tri-Service Food Code (TB MED 530, 531) standards are met and HACCP program is adhered to as it pertains to kitchen. Responsible for ensuring that company employee safety procedures and standards and OSHA standards are being met throughout facility. Maintain progressive cooking techniques throughout meal to ensure food served is fresh throughout meal period. Responsible for the quality of food prepared. Accurately determines subsistence requirements. Accurately maintains all required AFMIS records and reports required for Kitchen and Food Production. Request, receive, and account for subsistence items completely and in correct quantities. Prepares the production schedule with correct quantities and make necessary menu adjustments. Administers, and maintains On The Job training and apprenticeship training programs. Becomes manager on duty if necessary. Ensures Company cleanliness standards of kitchen on shift and proper post production clean-up and cleaning schedule completion of assigned items. Duties and Responsibilities Assist Executive Chef with ration orders and kitchen requisitions. Preparation of food products should be according to the daily menu's recipes, tasted for good quality / texture, not to be over salted, and properly cooked. All recipes must be strictly adhered to. Maintain Production Schedules as required. Food must be prepared and ready at prescribed timelines. Preparation of required meal items according to the daily menu and other required items. Check and record menu item temperatures for required ranges using DA Form 7800. Ensure menu items are properly cooked to proper internal temperatures and set out products for no sooner than 30 minutes and no later than 15 minutes before the meal service. Replenish food items on serving lines required during service. Greet and care for our customers while working on the serving lines. Monitoring serving lines during meal periods. Break down service areas after the meal period ends. Ensure all areas of the kitchen, food storage and serving areas are properly cleaned after meal period to include prep tables, floors, walls, service lines, and food service equipment. All staff members are also responsible for other duties or tasks that are assigned by the Assistant Managers or Supervisors, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility. Southern Foodservice Management's Culture We have a philosophy for each and every one on our service team to give something extra. A Southern Foodservice Management employee: Exhibits a positive, friendly and respectful attitude towards guests and other team members. Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE. Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills. Promotes a fun and efficient work environment, focusing on guest satisfaction. Requirements Physical Requirements Strength: Lift up to 40lbs Posture: Standing 80%, Walking 20% Movement of objects: Frequent Heavy lifting, Heavy Carrying, Pushing, Pulling, Climbing or Balancing: Occasional Stooping: Occasional Reaching: Frequent Handling: Frequent Talking/Hearing: Frequent Seeing: Frequent Temperature Variation: Frequent

Full-time Description Rod ‘N' Reel Resort is seeking a dynamic and experienced Chef de Cuisine to lead the culinary operations of our Rod ‘N' Reel restaurant and its seasonal outdoor venue, The Dock. The ideal candidate is a strategic culinary leader with a passion for coastal and seasonal cuisine, exceptional team management skills, and a proven track record in upscale or resort dining. Reporting to the Resort Executive Chef, this role plays a critical part in delivering an outstanding guest experience while ensuring operational excellence, innovation, and financial performance. Key Accountabilities: Culinary leadership and execution at Rod 'N' Reel restaurant and The Dock. Development and delivery of high-quality, innovative menus that align with the resort's culinary vision. Leadership and mentorship of the culinary team, fostering a culture of excellence. Operational oversight including food cost management, vendor relations, and compliance with health and safety standards. Collaboration with front-of-house management to ensure seamless, elevated guest experience. Core Responsibilities: Provide strategic direction and hands-on leadership for all culinary operations within Rod 'N' Reel restaurant and The Dock. Create and implement seasonal menus rooted in coastal flavors and local ingredients, in partnership with the Resort Executive Chef. Inspire, train, and manage the culinary team to uphold the highest standards of quality, efficiency, and professionalism. Maintain strict adherence to sanitation, food safety, and cleanliness protocols, ensuring compliance with all regulatory requirements. Monitor and control food and labor costs through effective planning, purchasing, and inventory management. Cultivate strong vendor relationships to source premium ingredients and ensure consistency in supply chain operations. Act as a culinary ambassador, engaging with guests and representing the resort at events and promotional activities. Qualifications: Minimum of 5 years of progressive culinary leadership experience in high-end restaurants, resorts, or boutique hotels. Culinary degree or equivalent combination of education and professional experience. Expertise in coastal, seasonal, and sustainable cuisine with a contemporary approach to menu development. Demonstrated success in managing high-volume kitchen operations with a focus on quality and guest satisfaction. Strong business acumen, including proficiency in budgeting, cost control, and operational planning. Excellent communication and interpersonal skills with the ability to lead, motivate, and mentor teams. Current ServSafe or equivalent food safety certification required. Physical Requirements The team member is required to lift, carry, push, pull, or move objects up to 10 pounds on a regular basis and up to 50 pounds occasionally, with assistance. Specific vision abilities required by this job include close vision, color vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus. Salary Description 80,000

Are you a chef who wants to escape the toxic kitchen workplace and work directly with private clients? Join the movement to fight against the processed junk-food giants in favour of powerful organic, home-cooked meals - the fuel that made humans into the most successful species on our planet. Become a Biochef at Biospan, where you'll create powerful, bespoke meals for private clients - working directly in their homes. Dive into a world of performance cooking and nutrition, handpicking the finest organic ingredients. You'll team up with nutrition experts, learn the art of nutritious meal prep, and directly see the life-changing effects your cooking has on clients. It's more than a job; you'll be changing people's live everyday. We are looking for a private chef to work to work with clients in Washington Dc. You'll be preparing healthy meals for single, couples, and families. At Biospan, you'll get hands-on training from our nutritional experts and head chef. Learn to craft custom nutrition-packed menus, select the finest organic produce, and cook meals that are as nutritious as they are flavourful. It's a masterclass in taking cooking to the next level. If you value nutrition, fitness, and natural living, we want you to apply. (The ideal candidate is trustworthy, organised, and always willing to go the extra mile.) Experience: 3 years minimum chef experience Private chef experience (preferred) Other requirements: Driving Licence (required) Background check (required) Insurance (required) Work Location: In person (in the clients home) How to apply: Please fill out the application form. It will take 1 to 2 minutes. We ask you questions about your experience, your location, and your work preferences. This way, we can contact you in the future when we have jobs in your area. Please fill out address questions properly (without adding extra notes), or your application may not be processed properly.

Job DescriptionCulinista chefs work in clients' homes, providing weekly meal prep service, gatherings of all kinds, and/or full and part time support. The most successful chefs on our platform are trained via culinary school and/or restaurant kitchens, have a combination of fine dining and private chef experience, have at least three years of professional kitchen experience, and are comfortable cooking in high-net worth households.

Job Description MISSION Our mission is to support strong children, strong families, and strong communities. VISION At Martha's Table, we believe that every Washingtonian deserves the opportunity to stay and thrive. ABOUT MARTHA'S TABLE At Martha's Table, we believe that every Washingtonian deserves the opportunity to thrive. For over forty years, we have worked to support strong children, strong families, and strong communities by increasing access to quality education, health and wellness, and family resources. Together, we are “One MT.” This means we work across all three of our locations to support our shared mission. In all that we do, we exemplify our four core values of respect, compassion, teamwork, and accountability. These values -- and our commitment to “white glove service” -- guide how we engage with the communities we stand alongside and how we work together as a team. When you come to Martha's Table -- as a guest or as a team member -- you are valued and you deserve our very best. In order to be the best version of MT, we are deeply committed to equitable practices. We apply the principles of diversity, equity, and inclusion in providing programming and services; in creating our Board; in partnerships and procurement; and in hiring, training, and advancing our team members. We invest in our team members' personal and professional goals through our “STEP” program, which includes tuition for continuing education, certifications, and professional development; funding to unlock financially held transcripts; and flexible leave options. POSITION OVERVIEW The Chef Manager will be an experienced, passionate, and highly organized professional responsible for leading recipe and menu development and overseeing the safe, efficient production of all meals prepared in-house at Martha's Table (MT). A primary responsibility of this role is managing MT's Children's Meals Program, which provides nutritious meals to students aged 6 weeks to 5 years enrolled in our high-quality Early Childhood Education center. The Chef Manager will oversee the day-to-day operations of the kitchen at The Commons and provide support and coverage as needed for kitchen operations at The Maycroft. This role includes ensuring that all meals for children and staff are fresh, high-quality, nutritious, and appealing, while meeting nutritional guidelines and budgetary requirements. The Chef Manager will lead with a strong focus on food safety, hygiene, teamwork, and continuous improvement. The position is based at Martha's Table at The Commons, with regular travel to The Maycroft to provide coverage and support as needed. POSITION DUTIES AND RESPONSIBILITIES Meal Planning and Culinary Operations Collaborates with the Director, Culinary Services on the development of innovative seasonal menus Leads the preparation of meals for MT's ECE program participants, with a specific focus on daily production of healthy and appealing children's meals that meet MT's quality standards and comply with all applicable regulations and nutritional guidelines. Design menus tailored to a client's tastes, dietary needs, and budget. This includes sourcing ingredients and managing food costs to ensure a profitable operation. Manages stock control, ordering, deliveries and rotation to minimize waste. Maintains accurate food production records; assists with tracking expenses Team Member Management, Development, & Support. Supervises and coaches kitchen team members, food entrepreneurs, contractors, and interns/volunteers. Provides leadership and coaching to team members to inspire commitment to organizational objectives and values. Supports team members to develop personal and professional goals in line with departmental and organizational goals and strategies. Tracks, evaluates, and conducts performance evaluations for team members in line with individual, departmental, and organizational goals. Maintains optimal staffing and scheduling while being responsive to organizational needs. Builds and manages relationships with service providers/contractors, community partners, and community members. Trains volunteers on kitchen safety, rules, and regulations. Cross-departmental collaboration & partnerships. Fosters teamwork and collaboration with team members for all Health & Wellness programs and across the organization. Collaborates with the Director of Healthy Foods, Director of Culinary Services, Community Nutritionist, and others on operational logistics for food nutrition activities, such as family cooking workshops or cooking demonstrations Conducts cooking demonstrations as needed. Food Safety & Hygiene management Ensures strict adherence to all food safety regulations Maintains high standards of cleanliness and hygiene in the kitchen areas Supervises, trains, and develops team members, community kitchen food entrepreneurs, and other kitchen users on equipment operations, food safety & sanitation practices, kitchen maintenance, policies, and procedures. Organization-Wide Responsibilities Attends and provides support as needed at MT events. Communicates MT's mission to program participants and neighbors, and represents MT at relevant conferences, meetings, kitchen and market tours, and other outreach events. Attends at least two MT anchor events annually. Performs other duties as assigned. EXPERIENCE, KNOWLEDGE, AND SKILLS REQUIREMENTS Extensive culinary/cooking skills with at least 5 years of experience including but not limited to: food safety, handling, storage, and sanitation, food prep, knife skills, and high-volume cooking. Supervisory skills: strong communication, systems development, team building, and conflict mediation skills. Demonstrated leader in creating positive experiences in customer service with a diverse range of clientele, volunteers, and donors. Knowledge of Child and Adult Care Food Program (CACFFCP) program guidelines and experience preparing meals in a child care center or school is highly preferred. Passion for the culinary arts field and for making a difference with respect to nutrition, while having a great knowledge of food accessibility and healthy food choices. Experience in kitchen management, including inventory, cost control, and staff supervision. Excellent communication and interpersonal skills to work with program participants, kitchen staff, volunteers, and vendor-partners Adaptability to various cooking settings and able to adjust to different kitchen environments, equipment, and client standards. Supervisory skills: strong communication, systems development, team building, and conflict mediation skills. Food safety and management: robust knowledge of food code and federal and local licensing processes. Understanding of various cooking methods, regions, ingredients, equipment and procedures. Partnership-building: skilled at managing relationships with service providers, community partners, community members, contractors, and food entrepreneurs Troubleshooting skills: ability to adapt, think broadly and creatively, and solve problems. Excellent time-management skills, with the ability to multitask and execute quickly under pressure. Excellent written and verbal communication skills. Exceptional organizational skills, attention to detail, and planning ability. Demonstrated leader in creating positive experiences in customer service with a diverse range of clientele, volunteers, and donors. Demonstrated commitment to MT's mission and core values of compassion, respect, teamwork, and accountability. Embodies and serves as a model for “The Martha's Table Experience” and our organization's core values Proficient in verbal/written Spanish, preferred but not required. Proficiency in multiple software applications including most Google Suite products. EDUCATION AND TRAINING REQUIREMENTS 2 year degree from an accredited university in Culinary Arts or related major. 5 + years experience in the culinary, food and beverage, or related professional area. ServSafe Food Safety Management Certification required. District of Columbia Food Protection Manager Certificate required. Valid driver license required. WORKING CONDITIONS While daily schedules may shift according to program needs, a typical shift is 7:00am-3:00pm, Monday-Friday. Ability to work a flexible schedule to aid MT programs, including holidays, weekends, and evenings. The team member may be required to travel between MT's NW and SE locations on a regular basis, including operation of MT vehicles in service of program delivery as necessary. While performing the duties of this job, the team member is frequently required to stand, walk, sit, use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop; kneel; talk or hear; taste or smell. Must be able to lift and/or move a minimum of 50 pounds. This role is primarily in a kitchen setting. COVID-19 Martha's Table requires all team members to have: 2 doses of either Pfizer or Moderna administered before April 18, 2023; 1 dose of Johnson & Johnson's Janssen administered before May 22, 2023; 2 doses of Novavax COVID-19 vaccine, Adjuvinated; or 1 updated dose of either Pfizer or Moderna administered after April 18, 2023 Martha's Table will consider waiving the vaccination requirement for: Candidates who object in good faith and in writing, pursuant to procedures established by the City Administrator or his/her designee, that the employee's vaccination would violate their sincerely held religious beliefs; and Candidates who have obtained and submitted written certification from a physician or other licensed health professional who may order an immunization, that being vaccinated for COVID-19 is medically inadvisable because of the employee's medical condition. Marha's Table is an Equal Opportunity Employer. Applicants who are unable to be vaccinated for religious or medical reasons should contact Human Resources (*******************) as soon as possible to engage in the interactive process and explore what, if any, reasonable accommodations Martha's Table is able to offer. This position requires the completion of a satisfactory background check. Martha's table is an Equal Opportunity Employer and is committed to providing employees with a work environment free of discrimination and harassment of any kind. Martha's table is committed to the principle of equal employment opportunities for all employees and applicants for the employment and prohibits discrimination and harassment of any type without regard to race, color, religion or belief, age, sex (including pregnancy), national, social or ethnic origin, disability status, HIV status, family medical history or genetics, protected veteran status, sexual orientation, gender identity and/or expression, marital, civil union or domestic partnership status, family or parental status or any other characteristic protected by federal state or local laws. This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Martha's table will not tolerate discrimination or harassment based on any of these characteristics. If you need assistance or an accommodation due to a disability, you may contact us at ************ or via e-mail at *******************.

We are looking for talented, experienced line cooks and sous chefs who have a passion for helping people. Friend That Cooks Personal Chefs is a company built on taking care of its clients by providing in-home custom healthy meals, and taking care of its chefs by offering weekday hours, excellent benefits and creative freedom. You'll work closely with families on their preferences, and often this turns into friendship with them. Work is Mon-Fri during the day (8 ish to 5 ish) and weekend hours are optional. You'll menu plan, shop, cook and clean up, leaving the client's fridge stocked with a week's worth of meals. Here is a breakdown of what to expect: ● Weekday hours ● Creative freedom, leading to a fast track of culinary growth ● GREAT benefits: Health, Dental, Vision, Life ● Paid time off that you control for sick, personal or vacation days ● Retirement benefit (company matched) for full and part time employees ● Maternity/Paternity Pay ● Automatic overtime for optional dinner parties and cooking lessons ● Referral bonus as much as $300 for clients and chefs ● Fuel reimbursements and Equipment Allowance What we're looking for in a candidate: a minimum of 5 years' experience cooking in scratch restaurant kitchens a culinary degree is preferred, but comparable experience can substitute a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes a passion for helping and serving others a reliable vehicle that you do not share a smart phone with a data plan and comfortable with technology responsible attitude and good communication skills Starting pay at $25.50/hour, automatic raise to $26.50/hour at full time Automatic overtime for parties and cooking lessons (part and full time) $7/hr bonus while training others for those we certify as trainers (part and full time) Pay for optional holiday parties 3x or more hourly rate (part and full time) Yearly raises (part and full time) Twice per year seasonal bonuses (part and full time) Tenure bonuses and raises at 3 and 5 year marks (part and full time) Frequent contests and bonus prizes (part and full time) Occasional tips (part and full time) Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time) Three additional paid holidays per year (part and full time) 401k with company contribution (part and full time) Company profit sharing via 401k match for 401k participants (part and full time) Heavily subsidized health, dental and vision insurance plan (full time) Paid parental leave (part and full time) Dependent care savings plan (part and full time) Equipment allowance (part and full time) Dining Benefit (part and full time) Gas reimbursements (part and full time) Generous referral rewards for referring chefs and clients (part and full time) Free uniforms (part and full time)

Who We Are Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our professional sous chefs help us deliver these core values to our guests and communities. We are here to make good things happen for other people . Who are you? We are currently seeking Professional Fine Dining Executive Sous Chef candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals in our DC location. Successful candidates will have a minimum of five (5) years' previous executive sous chef experience and experience in preparing culinary products, coaching members of the culinary staff and cooking in high-volume environments. The Executive Sous Chef assists the Chef in the overall leadership of the culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven history of professionalism, accountability, and team commitment. Why us? Truluck's puts their employees and quality first. At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible. Responsibilities Plan and direct food preparation and culinary activities. Execute Truluck's Menu at a high level. Leading and teaching recipe adherence. Estimate food requirements and food/labor costs. Supervise kitchen staff's activities. Arrange equipment purchases and repairs. Recruit and manage kitchen staff. Rectify problems arising or complaints. Give prepared plates the “final touch.” Perform administrative duties. Comply with nutrition and sanitation regulations and safety standards. Keep time and payroll records. Maintain a positive and professional approach with coworkers and guests. Skills Proven working experience as an executive sous chef (5-10 years preferred) Excellent record of kitchen leadership Ability to spot and resolve problems efficiently. Capable of delegating multiple tasks. Communication and leadership skills Keep up with cooking trends and best practices. Working knowledge of various computer software programs (MS Office, restaurant management software, R365, Aloha POS) Bachelor's degree in culinary arts or related certificate (preferred)