Sous chef jobs in District of Columbia - 129 jobs

Ten Five Hospitality is excited to announce the launch of a new restaurant and lounge concept in Georgetown. We are seeking dynamic, experienced professionals to join our team as we create an elevated dining experience. Ideal candidates will have a strong background in fine dining service & a passion for delivering exceptional hospitality. Position Summary The Chef de Cuisine manages and oversees operations in the kitchen as well as the kitchen staff. This role plans the menu, liaises with suppliers, and controls the budget, and ensures the quality of kitchen operations. Duties & Responsibilities Plan and direct food preparation and culinary activities. Modify menus or create new ones that meet quality standards. Works closely with Partners & Chef Partners on continued menu development. Manage the purchasing and quality of food items to ensure accuracy and freshness. Possesses knowledge of operational systems, which includes payroll, inventory and purchasing. Coaches and develops back-of-house employees by setting clear guidelines and expectations. Manage weekly food cost & inventories and employee payroll budgets. Meet or exceed budget expectations through controlling P&L items. Monitors recipe accuracy, enforcing the use of proper weights and measures. Ensure all food meets the highest quality standards and is served on time. Arrange equipment purchases and repairs. Handle and store food products correctly (FIFO). Ensures Department of Health and company sanitation standards Ensures the general cleanliness of the heart-of-house, and the entire venue. Maximizing efficiency technology system(s) (i.e., Micros, Microsoft Office/Excel). Will partner with General Manager to assist with employee hiring, training & development, scheduling of the BOH team. Being a proactive, creative leader with high standards to help identify and create new organizational tools to drive efficiency and service the ultimate standard bearer. Possess practical knowledge of the job duties of all supervised employees. Being an effective communicator to the team and to restaurant leadership and ownership. All other duties assigned. Physical Requirements Must be able to stand and exert well-paced mobility for extended periods. Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks. Must be able to bend or lift 50 pounds or more. Exposure to hot kitchen elements or cleaning materials. Skills/ Experience At least two (2) years' experience in a full service, fine dining, high volume restaurant. Exceptional communication skills Ability to focus and multitask and work well under pressure. Strong knowledge of culinary products and technique. Must be organized, self-motivated, and proactive with a strong attention to detail. Ability to work a flexible schedule including evenings, weekends, and holidays when required.

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)

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

About Us IHG Hotels & Resorts is one of the largest hotel companies in the world and one of the world's leading hotel and resort companies with a family of 19 brands. Our purpose - True Hospitality for Good - comes to life in every one of our collections. With luxury and lifestyle, we are taking it to new heights. Five visionary brands - InterContinental, Regent Hotels, Six Senses, Vignette Collection and Kimpton Hotels - make up our luxury collection. Individually, they are icons. Together, they bring unforgettable and unparalleled experiences to travelers in over 430 hotels and resorts in 100 countries around the world. Having recently added a host of incredible properties to our portfolio, we now stand as one of the world's leading luxury operators. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests unforgettable and unparalleled experiences. About the hotel The Willard InterContinental Washington, DC is one of the most iconic hotels in the Nation's Capital. Since 1818, the Willard InterContinental Hotel has played host to the world's social and political elite. Often referred to as the ‘Residence of Presidents', The Willard has welcomed U.S. presidents, foreign dignitaries and celebrities, as well as has been the site of many historic moments in U.S. history. Located in the heart of the nation's capital on Pennsylvania Avenue, the Willard continues to be the hotel of choice for heads of state and leaders of the world's business, cultural, social and political sectors. About the Banquet Chef position We believe every meal tells a story. So, we're searching for a Banquet Chef with a passion for inspired and delicious menus, organized and spotless kitchens, storerooms, equipment and serving items as well as the timely delivery of banquet food & beverage. Behind the scenes, you'll ensure quality, maintain high standards of cleanliness and keep the kitchen running smoothly. A little taste of your day-to-day Every day is different, but you'll mostly: Manage all Banquet Kitchen operations, including food preparation, cooking, and presentation. Supervise and train kitchen staff, ensuring adherence to culinary standards and safety regulations. Ensure compliance with health and safety regulations, including HACCP and local food safety laws. Monitor food quality and consistency across all stations. Collaborate on menu planning, recipe development, and seasonal offerings. Manage inventory, ordering, and cost control to maintain budgetary goals. Lead by example in maintaining a clean, organized, and efficient kitchen environment. What we need from you Culinary degree or equivalent professional experience. Minimum of 5 years of progressive kitchen experience, with at least 2 years in a supervisory role. Strong leadership and team management skills. Excellent knowledge of culinary techniques, food safety, and kitchen operations. Ability to work in a fast-paced, high-pressure environment. Strong organizational and communication skills. Proficiency in kitchen management software is a plus. What you can expect from us We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life - including impressive room discounts and some of the best training in the business. The salary range for this role is $80,000.00 to $95,000.00. This is the lowest to highest pay scale we in good faith believe we would pay for this role at the time of this posting. This rate is only applicable for jobs to be performed in Washington, DC. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee's pay position within the pay range will be based on several factors including, but limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs. We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401k, and many other benefits to eligible employees. You can apply for this role through the link below (or through the internal career site if you are a current employee). Note: No amount of pay is considered wages or compensation until earned, vested, and determinable. The amount and availability of any bonus, commission, or any other form of compensation that are allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company's sole discretion, consistent with the law. Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance by always welcoming different backgrounds, experiences, and perspectives. IHG Hotels & Resorts gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well - both inside and outside of work - and through our my Wellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. So, join us and you'll become part of our ever-growing global family. At IHG Hotels & Resorts, we've made a promise. As one of the world's leading hotel groups, we're here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognised and respected - wherever they are in the world. Want to be part of the journey? As the world's first and most global luxury hotel brand, InterContinental Hotels & Resorts has pioneered international travel since the 1940s and we are passionate about sharing our renowned international know-how and cultural wisdom in truly impressive surroundings. We all take great pride in being genuine ambassadors of the InterContinental ️ brand and to be part of the brand you will have a thirst for travel, a passion for culture and an appreciation for diversity. We create inspiring experiences for those seeking a richer perspective on the world. If you'd like to embrace a world of opportunities, we'd like to welcome you to the world's most international luxury hotel brand. Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.

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). *

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

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Assisting in Leading Kitchen Operations for Property • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Job Details Italian favorite ALTA STRADA has moved and is hiring a skilled and passionate EXECUTIVE CHEF to join our team!!! We are seeking enthusiastic and experienced Executive Chef to join our dynamic team at our newest location of Alta Strada, just off Embassy Row. Our brand is known for its exceptional service, inviting ambiance, and exquisite menu that showcases authentic Italian flavors paired with an extensive selection of wines and handcrafted cocktails. We are looking for like-minded individuals who enjoy taking care of their colleagues as much as they do taking care of their guests. What We're Looking For: Passion for Hospitality: A genuine love for taking care of guests and ensuring their dining experience is memorable. Wine & Cocktail Knowledge: A strong understanding of wines, cocktails, and pairings to confidently make recommendations. Skillful Culinary Talent: A solid base of culinary knowledge to communicate our menu offerings effectively. Team Player: Thrives in a collaborative environment and contributes to a positive team dynamic. Professionalism: Maintains a polished and professional demeanor while delivering exceptional service. Responsibilities: In partnership with the General Manager, lead the Back of the House team and provide exceptional experiences to our guests. Maintain cost of goods and labor percentages within budget. Ensure food quality consistently meets and exceeds expectations. Collaborate with team members to ensure smooth service flow. Uphold our restaurant's standards of quality and professionalism. What We Offer: Competitive compensation. A full suite of benefits for full time employees A supportive and engaging work environment. Opportunities for growth and development within our team. A chance to work with a passionate and knowledgeable group of professionals. If you're someone who thrives in a guest-focused, fast-paced setting and has a passion for exceptional food and drinks, we'd love to hear from you! Apply today and join us in delivering unforgettable dining experiences. Compensation Details Compensation: Salary (Based on Experience) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Dining Discounts Required Skills Passion for hospitality Wine & Cocktail knowledge Working Culinary Knowledge Skillful Culinary Talent Team Player Professionalism Customer Service Menu and Drink Pairing Suggestions View all jobs at this company

Job Description Pay Grade: [[pay Grade_obj]] Salary: 80000.00 - 95000.00 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies - Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry's future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary Job Summary: Working as an Executive Chef, you are responsible for overseeing all culinary functions for a dining account. You will manage and lead a team of associates and oversee all safety and sanitation as it pertains to the account. Additionally, as part of the culinary team, you will be responsible for the following: Key Responsibilities: Manages cost controls and controls expenditures for the account Plans and creates all menus Purchases and manages inventory Rolls out new culinary programs in conjunction with marketing and culinary team Preferred Qualifications: Culinary degree preferred Three to five years of culinary management experience High volume production and catering experience is essential Previous experience managing cost controls Desire to learn and grow with a top notch foodservice company Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1478007 CCL Hospitality Group LYN PELLEGRINI [[req_classification]]

Job Description 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

Job DescriptionDescription: Job Title: Executive Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary Employment Type: Salaried, Exempt Location: Nashville, TN About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Executive Sous Chef is the kitchen's second-in-command and daily operator. This role ensures consistent quality and speed during every service, develops and coaches the culinary team, upholds food safety and sanitation, manages prep and inventory accuracy, and drives COGS and labor discipline-stepping in for the Chef de Cuisine/Executive Chef as needed while embodying JAG standards. Key Responsibilities Culinary Leadership & Standards Lead line checks and pre-service tastings; calibrate stations for seasoning, temps, texture, and plating. Uphold and refine standardized recipes/SOPs; maintain version control and communicate changes clearly. Conduct ongoing skills coaching (knife work, butchery, sauces, fire management, expo discipline). Service Execution & Expo Own the pass during assigned services: manage ticket flow, coursing, window times, and quality control. Communicate 86s/low pars and pacing to FOH leaders in real time; drive immediate recovery on remakes. Jump on the line during peaks to protect ticket times and standards. Menu, Features & R&D Partner with Chef on seasonal menus, specials, and tastings; ensure mise en place and training precede launch. Provide data-informed feedback on menu mix, prep yields, and guest preferences. People Leadership, Training & Culture Recruit, onboard, and develop cooks and stewards; build a strong bench for each station. Deliver timely coaching and documented feedback; support fair, consistent performance management. Foster an inclusive, respectful, learning-focused kitchen that recognizes great work. Food Safety, Sanitation & Compliance Enforce DOH/HACCP: cooling logs, hot/cold holding, allergen/cross-contact protocols, hygiene standards. Maintain cleaning schedules, equipment care, and safe chemical/PPE use; prepare for inspections. Inventory, COGS & Procurement Own inventory accuracy and waste logs; verify receiving quality/temperatures and proper storage by zone. Build pars and order to forecast; control portions and yields to meet COGS targets. Partner with vendors on quality, pricing, and substitutions; escalate shortages with solutions. Labor Planning & Scheduling Create schedules to volume and skill mix; manage in-shift deployment and breaks to plan. Cross-train team to ensure coverage and growth opportunities. Equipment, Facilities & R&M Ensure safe operation and daily care of equipment; filter fryers and clean hoods/filters per schedule. Submit/track work orders; tag out unsafe equipment and communicate timelines. Events, Banquets & Openings (as applicable) Execute BEOs, PDR, and off-site activations to standard, on time and to cost. Lead opening tasks: hiring support, training, tastings, prep builds, and 30/60/90 stabilization. Administration & Communication Maintain manager logs, production sheets, waste reports, temp/cooling logs, and audit checklists. Partner cross-functionally with FOH, Beverage, HR, Finance, and Marketing to align on priorities. Requirements: Required Qualifications 5-7+ years of professional kitchen experience with 2-3+ years as Sous/Executive Sous in upscale/casual-fine or fine dining. Advanced station mastery (grill, sauté, fry, garde manger) and strong expo leadership. Proven success in inventory accuracy, yield management, and COGS control, basic P&L literacy. Deep knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain). Clear, respectful communicator and coach; calm, organized decision-maker under pressure. Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort. Schedule flexibility (nights, weekends, holidays). Working Conditions & Physical Requirements Stand and move for extended periods (up to 8+ hours); frequent bending/reaching. Lift/carry/push/pull up to 35-50 lbs. Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use. Slip-resistant footwear required. In Return, We Offer You Competitive compensation and performance-based bonus opportunities Comprehensive health & wellness benefits Retirement savings plans Employee dining discounts Professional growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Role Overview Location: Washington, DCAt The Good Eating Company, we believe food should be more than just fuel-it should be an experience worth discovering and sharing. We bring the food people love to the places they work, making corporate dining simply delicious. About the RoleAs an Executive Chef with Sodexo and The Good Eating Company, you'll be at the forefront of culinary excellence, curating upscale hospitality experiences that delight our discerning clientele. This is a hands-on, innovative role where you'll champion fresh, local ingredients and lead the growth of our culinary program in partnership with our client. We are obsessed with scratch cooking, local products, and being best in class. We're seeking a strong culinary leader with a proven commitment to innovation, teamwork, and collaboration-someone who can inspire excellence and elevate workplace dining into something extraordinary. What You'll Do Lead with creativity and vision to design menus that showcase fresh, local ingredients Inspire and mentor your culinary team to deliver exceptional hospitality every day Collaborate with clients and colleagues to grow and evolve the culinary program Champion sustainability and innovation in food sourcing, preparation, and presentation Ensure operational excellence in kitchen management, safety, and quality standards 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 Bring Culinary Mastery: Deep knowledge of cooking techniques, flavor profiles, and menu development, with a passion for scratch cooking and local sourcing. Creative Vision: Ability to design innovative, enticing menus that reflect food trends while honoring diverse dietary needs. Leadership Presence: Proven experience leading and inspiring culinary teams, fostering collaboration, and building a culture of excellence. Operational Expertise: Strong skills in kitchen management, food safety, compliance, and cost control to ensure smooth, efficient operations. Client Partnership: Confidence in working directly with clients to align culinary offerings with their vision and expectations. Hospitality Heart: A genuine love for food and service, with a commitment to creating memorable dining experiences. Adaptability & Resilience: Comfort in fast-paced, evolving environments, with the ability to pivot and innovate under pressure. Sustainability Mindset: Dedication to responsible sourcing and practices that support community and environmental goals. 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 - 5 years Minimum Functional Experience - 3 years

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 *******************.

Job DescriptionDescription: 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

Serve as a point of contact for all HOH staff, vendors, and services Work with FOH and HOH managers to maintain high quality of product and experience for guests Ability to open and close the restaurant ensuring all employees complete tasks in an efficient manner Develop exciting menus seasonally including recipes and costing Create special event and catering menus and help lead the catering efforts Responsible for sourcing outstanding local ingredients where possible including proteins and vegetables Maintain properly costed out recipes for all menus and maintain food costs no more than 1.5 points above budgeted food cost Lead by example; work the line with the staff at key times, recruit and teach culinary organization and help build a cost efficient and productive culinary team which is in line with budget Analyze financial documents including Investor Reports, P&L Details, and Balance Sheet Lead, coach and motivate Sous Chefs to help them prepare for their next step in their career path Responsible for ensuring all Sous Chefs complete tasks and assignments Liaison between management, hourly staff and SRG key personnel Español: Servir como punto de contacto para todo el personal, proveedores y servicios de BOH Trabajar con los gerentes de FOH y BOH para mantener unaaltacalidad deproductoy experiencia para los invitados Capacidad para abrir y cerrar el restaurante asegurando que todos los empleados completen las tareas de manera eficiente Desarrollemenúsemocionantes según la temporada, incluidas recetas y costos Crearmenúsespeciales para eventos y catering y ayudar a los liderar los esfuerzos de catering Responsable de obtener ingredientes locales sobresalientes donde sea posible, incluyendoproteínasy vegetales Mantenga las recetas de todos losmenúscon un costo adecuado ymantengaloscostos de alimentos nomásde 1.5 puntos por encima del costo de alimentos presupuestado Liderar con el ejemplo; trabaje lalíneaconelcon el personal en los momentos clave, reclute y enseñe organización culinaria y ayudea construir un equipo culinario rentable y productivo Analice documentos financieros, incluidos informes de inversores, detalles depérdidasy ganancias y balance Dirigir, entrenar y motivar a los SousChefs para ayudarlos a prepararse para elpróximopaso en su carrera Responsable de asegurar que todos los SousChefs completen tareas yproyectos Enlace entre la gerencia, el personal por hora y el personal clave de SRG

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 $26.14/hour, automatic raise to $27.14/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 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)

Job Description 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).