Sous chef jobs in Frederick, MD - 222 jobs

Not Your Average Joe's is hiring an Executive Chef! As our Executive Chef, you'll never be bored. You'll be responsible for making sure our kitchen runs smoothly. We offer: Competitive compensation - [annual salary and bonus etc] Insurance benefits Bonus opportunities A great work atmosphere Paid Time Off Meals every shift Duties/Responsibilities: Ensuring that our kitchen is fully and appropriately staffed at all times Trains, councels, and coaches staff Ensures all training materials, development and schedules are being followed Clearly communicating with all Team Members Ensures a harassment-free environment for all Team Members Manages and makes adjusments to labor on a shift-to-shift basis while ensuring we don't harm the Guest experience Achieves budgeted sales and profit goasl Maintaining operational excellence so our kitchen is running efficiently and effectively Ensuring that all laws, regulations, and guidelines are being followed Creating a restaurant atmosphere that both patrons and employees enjoy Various other tasks as needed

Job Description Salary Range Commensurate w/Experience: $75k-$95k / year (plus, monthly profit share) Benefits: • FLEXIBLE SCHEDULES • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH • UP TO 17 DAYS OF PTO • 401K MATCH • INSURANCE AFTER 60 DAYS • WINE COUNTRY TRIPS • FREE ACCESS TO MENTAL HEALTH SERVICES Where great food, wine, and company come together to create unforgettable moments! As "the winemaker's restaurant," we deliver wine country inspired-cuisine paired perfectly with 60 wines on our sustainable tap system. We invite you to be transported to the greatest wine regions around the globe with pours and pairings tailored to your palette. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app (****************** WnMF) and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! This role requires a hands-on approach. The Executive Chef for Sixty Vines will serve as a working Chef, responsible for training and developing their team daily. They will play a key role in implementing new recipes and ensuring adherence to existing ones. The Executive Chef will be the primary point of contact and leader in maintaining high food quality standards, and cost controls, and leading the culinary team. Responsibilities • Partnering with the General Manager and Director of Culinary, executing, and driving the culinary direction through a deep understanding of the brand DNA of Sixty Vines • Ownership of the food menu including food cost and team to execute it. • Deployment of new menu items and menu rollouts regulatory and compliance requisites. • Product quality and execution of new menu items • Continuing education and research in food techniques to remain sharp and proactive, ahead of the curve. • Develop the foundation of the Sixty Vines culinary future through training and development of the next generation of Chefs. • Influence the individual restaurants through hands-on training and collaboration. Hold the culinary team to a high level of accountability for results. • Provide leadership in the areas of culinary safety, sanitation, and product education. Profile • 3-5 years of the following: culinary management, responsibility for menu rollouts & implementation of kitchen systems • A reputation as a leader, motivator, and manager with proven ability to successfully develop and lead teams. • The ability to learn quickly and collaborate with others. • Strong understanding of restaurant systems • High level of personal motivation/ambition and enthusiasm/energy, an entrepreneurial sensibility, high energy with a focus on detail • Live within reasonable driving distance to one of our current restaurants We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify. Equal Opportunity Employer

Staples Grocery Company-in Leesburg, VA is looking for one executive chef to join team. We are located in Lucketts, Va. This is a new concept, slated to open in March 2026. A neighborhood grocery, dine in and take-out, coffee shop, cocktail bar. Responsibilities Train and develop chefs to company standards Create new dishes and menus in accordance with business needs Anticipate ingredient needs and arrange re-stock accordingly Ensure a productive kitchen flow that upholds business standards Qualifications Experience working as a sous chef or chef High familiarity with kitchen equipment, processes, and health and safety guidelines Able to delegate tasks effectively and assist when needed Adaptable to high traffic and kitchen volume We are looking forward to receiving your application. Thank you.

Replies within 24 hours Benefits: 401(k) 401(k) matching Competitive salary Dental insurance Health insurance Paid time off Vision insurance Executive Sous Chef Our Mission To nourish DC's workplaces without compromise. Corporate catering is our specialty. Whether you are planning a small office lunch or larger corporate event, our culinary innovations and stewardship set a landmark precedent for workplace catering with integrity. We are currently seeking an Executive Sous Chef to join our dynamic culinary leadership team. This role is ideal for a highly skilled and detail-oriented chef who thrives in a fast-paced, creative, and collaborative environment. This is NOT your traditional Executive Sous Chef schedule. These hours are more consistent and predictable; almost always "morning shift". Key Responsibilities Lead and manage kitchen operations in coordination with the Executive Chef Oversee prep, production, plating, and execution for all catered events Ensure culinary excellence, consistency, and presentation standards are met Supervise and train kitchen staff to maintain high standards of food safety, sanitation, and teamwork Assist with seasonal menu development, costing, and sourcing premium ingredients Maintain inventory levels, control food costs, and manage vendor relationships Act as the kitchen leader in the Executive Chef's absence, ensuring smooth execution of all services Qualifications 5+ years of culinary leadership experience, ideally in catering Degree or certification from a recognized culinary school preferred Proven expertise in upscale, event-driven cuisine and high-volume execution Exceptional leadership, organizational, and time management skills Deep knowledge of food safety protocols and kitchen compliance Flexible schedule, including availability for weekends and extended hours as needed Creative, solution-oriented, and thrives under pressure What We Offer Competitive salary and performance-based bonuses Opportunities for creative input in menu design and seasonal planning A collaborative, high-end work environment focused on innovation and growth Professional development opportunities Benefits Medical Insurance Dental Insurance Vision Insurance 401(k) 401(k) matching Free parking Free lunch provided Monday-Friday Vacation leave Compensation: $75,000.00 - $90,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Crafting Memorable Experiences with Creativity and Elegance At Main Event Caterers, we bring your vision to life by fulfilling your distinct needs with excitement, unparalleled creativity, and the freshest quality ingredients. From intimate gatherings to grand celebrations, we infuse every event with flawless elegance and a passion for perfection. Name the milestone, envision the mood you want to create, and dream big about the experience you wish to share with your guests. Then relax. And relax some more, as Main Event Caterers takes care of every detail, ensuring your unique event unfolds seamlessly, leaving you free to savor every moment. Behind each event is our team of highly professional servers, bartenders, and staff who bring unparalleled dedication and expertise to every occasion. We employ only the best, ensuring that your guests receive exceptional service throughout. If you're interested in joining our top-tier team or exploring the job opportunities we offer, we invite you to check out our current openings.

About Us Join our award-winning family at the Hyatt Regency Dulles, where taking care of our people is the foundation for our success. We are proud to share our 99.22% associate satisfaction score. We offer a fun and supportive work environment, outstanding training and development and advancement opportunities, competitive pay and benefits, free parking, and Hyatt's and HEI hotel's discount programs. We embrace diversity in the workplace and create an inclusive environment for all. We plan fun and engaging monthly activities, an abundance of awards & recognition programs, annual picnic and holiday practices, and a yearly- appreciation week for each department. Our Team is a 4x Convention South Reader's Choice Award Winner, and a 2024 TripAdvisor Travelers' Choice Award Winner. Twice quarterly recognized Hyatt Elite Performer Hotel for Hyatt America's Regency Portfolio in 2024. We show care for our Team and Guests with our achieved GBAC STAR Facility Accreditation in 2021 for cleaning and disinfecting to a higher standard. Our newly renovated hotel is minutes from Dulles International Airport in Herndon, Virginia, featuring 316 suite-style guest rooms and a 30,000-square-foot LEED-certified, IACC conference center. We would love to talk to you about your next career move! Don't meet every single requirement of this job? At HEI we are dedicated to building a diverse and inclusive workplace, so if you're excited about this role but your experience doesn't align perfectly with every qualification in the job description, we encourage you to still send in your information. You may be the perfect candidate for this or for other roles within our organization! We value U.S. military experience and invite all qualified military candidates to apply. Overview Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Essential Duties and Responsibilities Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all HEI Franchise standards. Manage Human Resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the associates while providing a safe work environment; interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication vehicles, recommend discipline and termination, as appropriate. Schedule and manage the maintenance/sanitation of the kitchen, equipment, and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met/exceeded while quality is maintained/improved. Promote the Accident Prevention Program to minimize liabilities and related expenses. Assist the Executive Chef in the creation, costing and implementation of seasonal and special menus. Should assume the responsibilities of the Executive Chef in his/her absence. Comply with attendance rules and be available to work on a regular basis. Perform any other job-related duties as assigned. Qualifications and Skills Two+ years of post high school education, culinary education is desirable. Five+ years of employment in a related position. Hotel experience preferred. Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Knowledge of hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning. Leadership skills to motivate and develop staff and to ensure accomplishment of goals. Ability to work effectively under time constraints and deadlines. Effective verbal and written communication skills. Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc. Compensation Tipped/Service Charge Eligible? No Discretionary Performance Bonus Eligible? No Benefits HEI Hotels and Resorts is committed to providing a comprehensive benefit program that offers you choices for your physical, mental and financial wellness, creating value in your most important investment - you! For your physical and mental wellness we offer competitive Medical and Dental programs through Anthem Blue Cross Blue Shield as well as Vision insurance programs through EyeMed. Our Vacation, Sick and Holiday programs are available for you to rejuvenate with time off. HEI also provides pet insurance through the ASPCA. For your financial wellness, HEI provides a wide array of coverage, including Supplemental, Spousal and Child Life insurance as well as Short and Long-Term Disability plans. Our 401(k) Savings Plan with matching funds, and discounts through our 'YouDecide' and Hotel Room Discount programs provide additional incentives for choosing HEI as the employer of your future. Specific details and eligibility of these programs vary by location and employment status. HEI Hotels and Resorts is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

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 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 Assist the Executive Chef in the 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 Assist in overseeing 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 2 years of Culinary Management experience 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 Graduate of an accredited culinary program is a plus EOE #LI-AW1 Pay Range USD $75,000.00 - USD $85,000.00 /Yr. At least 2 years of Culinary Management experience 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 Graduate of an accredited culinary program is a plus EOE #LI-AW1

Hai Hospitality (Uchi, Uchiko, and Uchiba) is accepting applications for an experienced Executive Sous/ Sous Chef. If you're searching for your next opportunity and want to join a growing, award-winning organization, we invite you to apply. We at Uchi Restaurants pride ourselves on our vibrant culture; a culture of craft, continuing education, career advancement, and a whole lot of fun! Uchi Washington D.C. is coming soon! We are currently accepting applications for candidates who can temporarily relocate to one of our existing markets to train with us (lodging included). Training available in Austin, TX (preferred), Houston, TX, Dallas, TX, Miami, FL, Denver, CO, Scottsdale, AZ, West Hollywood, CA. What you'll do in this role: Motivate, mentor and develop a culinary team comprised of cooks and chefs Manage the overall culinary standards in a high volume/high standard scratch kitchen Assist and float through all kitchen stations Cook great food in a modern kitchen Ordering/scheduling/inventory and various other admin duties We're looking for individuals who are: Experienced in high-volume kitchen management Passionate : Must love good food and creating innovative hospitality experiences Practiced in delivering constructive feedback Enthusiastic and celebrational in their team's successes Possess a strong work ethic Why You'll Love Working With Us Medical / Dental / Vision / Accident insurance options available Employee Assistance Program with mental health services available Employer Matched 401k Savings plan Opportunity to grow -- we promote from within almost exclusively Dining discounts Spouse / Children / Family contributions towards medical premiums Maternity & Paternity Leave Paid Vacation benefits Cell phone stipend Basic Qualifications Must be able to effectively communicate with guests and other employees Detect and identify safety issues, and comply with safety guidelines and standards Lift and carry trays, dishes, equipment, and goods up to 50 lbs, stock inventory, and perform restocking duties Must have the ability to stand and walk for extended periods Bend, stoop, and reach to access various areas and items Ability to work in a fast-paced, high-pressure environment Ability to work in a variety of temperatures, both hot and cold Lift, push, or pull objects such as tables and chairs to reconfigure seating arrangements Ability to use kitchen equipment safely and efficiently, such as ovens, grills, and knives Maintain a neat and organized workspace, including proper storage of supplies and cleaning of surfaces Move quickly and efficiently to respond to customer needs Ability to work in close proximity to coworkers in a crowded kitchen or serving area Tolerate exposure to potential allergens and food odors Maintain a professional and hygienic appearance, including proper uniform and personal grooming Understand directives and communicate effectively with Leadership and coworkers Reasonable accommodations may be made to enable qualified individuals with a disability to perform the essential functions The Hai Experience Hai Hospitality is a multi-concept, emerging restaurant group based in Austin, Texas. Our restaurant concepts include Uchi, Uchiko, Uchiba, and Loro. It's about hospitality and giving back. Our employees take pride in their work ethic, their craft, and their creativity. Feel proud of where you work, help create an experience for our guests, and work with cool people. Our Arizona and Florida locations participate in E-Verify. For more information below, please follow the links below: If you have the right to work, don't let anyone take it away : E-verify.gov E-Verify Participation Poster Hai Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Hai Hospitality (Uchi, Uchiko, and Uchiba) is accepting applications for an experienced Executive Sous/ Sous Chef. If you're searching for your next opportunity and want to join a growing, award-winning organization, we invite you to apply. We at Uchi Restaurants pride ourselves on our vibrant culture; a culture of craft, continuing education, career advancement, and a whole lot of fun! Uchi Washington D.C. is coming soon! We are currently accepting applications for candidates who can temporarily relocate to one of our existing markets to train with us (lodging included). Training available in Austin, TX (preferred), Houston, TX, Dallas, TX, Miami, FL, Denver, CO, Scottsdale, AZ, West Hollywood, CA. What you'll do in this role: Motivate, mentor and develop a culinary team comprised of cooks and chefs Manage the overall culinary standards in a high volume/high standard scratch kitchen Assist and float through all kitchen stations Cook great food in a modern kitchen Ordering/scheduling/inventory and various other admin duties We're looking for individuals who are: Experienced in high-volume kitchen management Passionate : Must love good food and creating innovative hospitality experiences Practiced in delivering constructive feedback Enthusiastic and celebrational in their team's successes Possess a strong work ethic Why You'll Love Working With Us Medical / Dental / Vision / Accident insurance options available Employee Assistance Program with mental health services available Employer Matched 401k Savings plan Opportunity to grow -- we promote from within almost exclusively Dining discounts Spouse / Children / Family contributions towards medical premiums Maternity & Paternity Leave Paid Vacation benefits Cell phone stipend Basic Qualifications Must be able to effectively communicate with guests and other employees Detect and identify safety issues, and comply with safety guidelines and standards Lift and carry trays, dishes, equipment, and goods up to 50 lbs, stock inventory, and perform restocking duties Must have the ability to stand and walk for extended periods Bend, stoop, and reach to access various areas and items Ability to work in a fast-paced, high-pressure environment Ability to work in a variety of temperatures, both hot and cold Lift, push, or pull objects such as tables and chairs to reconfigure seating arrangements Ability to use kitchen equipment safely and efficiently, such as ovens, grills, and knives Maintain a neat and organized workspace, including proper storage of supplies and cleaning of surfaces Move quickly and efficiently to respond to customer needs Ability to work in close proximity to coworkers in a crowded kitchen or serving area Tolerate exposure to potential allergens and food odors Maintain a professional and hygienic appearance, including proper uniform and personal grooming Understand directives and communicate effectively with Leadership and coworkers Reasonable accommodations may be made to enable qualified individuals with a disability to perform the essential functions The Hai Experience Hai Hospitality is a multi-concept, emerging restaurant group based in Austin, Texas. Our restaurant concepts include Uchi, Uchiko, Uchiba, and Loro. It's about hospitality and giving back. Our employees take pride in their work ethic, their craft, and their creativity. Feel proud of where you work, help create an experience for our guests, and work with cool people. Our Arizona and Florida locations participate in E-Verify. For more information below, please follow the links below: If you have the right to work, don't let anyone take it away : E-verify.gov E-Verify Participation Poster Hai Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Job Description Executive Chef - Fast-Growing, High-Energy Concept Are you a culinary leader with a passion for great food and building powerhouse teams? We're searching for an Executive Chef to take the helm in our kitchen, drive excellence, and help shape the future of our growing brand. What's in it for you: Competitive pay + health benefits PTO + employee discounts (6) paid holidays Annual 2k dining allowance Huge growth potential with a thriving brand An elevated, team-focused culture What you'll do: Lead all kitchen operations with creativity, precision, and consistency Recruit, train, and mentor BOH staff to perform at their best Uphold the highest standards of food quality, presentation, and safety Manage inventory, ordering, and food cost controls Collaborate with leadership to develop menus and drive innovation Create an energized, positive kitchen culture where teamwork thrives What we're looking for: 3-5+ years in a senior culinary leadership role (Executive Chef, CDC, Multi-unit Chef, etc.) Proven success leading high-volume kitchens Strong management and coaching skills with a hands-on leadership style Deep passion for food, creativity, and delivering unforgettable dining experiences Flexible schedule (nights, weekends, holidays) As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward.

Sardis is looking for an additional Executive Chef to handle quality control over 14 units. Sardis Executive chef will be primarily responsible for overseeing the daily operations of 15 restaurants, 14 kitchen managers. They will review food and beverage purchases, develop and standardize recipes, maintain safety and sanitation in the kitchen, maintain equipment, design food presentation aesthetics, plan and prepare special menu items, choose menu designs and determine menu prices. They may also be in charge of interviewing, hiring and training new kitchen personnel. Responsibilities Coordinate and direct food preparation and culinary activities Plan and execute new menu rollouts in a systematic approach Assist in planning, organizing and executing new restaurant openings with regards to kitchen layout and design, opening inventory and tracking and selecting and training kitchen staff Determining the best presentation of food, ensuring quality of each meal Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations Work outside of the kitchen in developing new recipes, planning menus Hires + Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Maintaining of inventories and following food budgets Comply with nutrition and sanitation regulations and safety standards Reports to the COO or senior executive management Why work with us? We offer great benefits to our team members including: PTO- Paid Time Off Free meals Health Insurance contribution Holiday Pay Weekly Pay Sardi's is an equal opportunity employer and does not discriminate against any applicant or employee because of race, color, religion, sex, national origin, disability, age, or military or veteran status in accordance with federal law. In addition, Sardi's complies with applicable state and local laws governing non discrimination in employment in every jurisdiction in which it maintains facilities. Sardi's also provides reasonable accommodation to qualified individuals with disabilities in accordance with applicable laws. Disclaimer - Sardi's values diversity among our team members and the unique perspective this brings to the Company Disclaimer - It is unlawful in Maryland to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this provision is guilty of a misdemeanor and subject to a fine not exceeding $100.

We are looking for a creative and proficient Executive Chef in all aspects of food preparation, Executive Chef. You will be “the chief” and maintain complete control of the kitchen for all off-site catering events Responsible for all food production including banquet functions and other outlets. Develop menus, food purchase specifications, and recipes. Supervise staff. Develop and monitor the food and labor budget for the department. Maintain the highest professional food quality and sanitation standards. Job Duties: Assist in planning and executing all functions of the Food & Beverage department to meet the daily needs of the operation mainly on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality Prepare, assign and delegate responsibilities for the operation of the various outlets, restaurants and banquet Implement effective controls of food, beverage and labor costs to ensure efficient operation and expenditures stay within budget limitations Ensure compliance with all policies and procedures that relate to F & B, as well as local, state and federal laws and regulations Ensure safety of team members and cleanliness of facility and equipment Monitor inventory of food, beverages and supplies to ensure we are meeting par requirements in all areas Assist in conducting monthly inventories Keeping store rooms and refrigerator and freezer organized Assist in ordering and receiving necessary food products, beverages and supplies Ensures on a daily basis that the kitchen is staffed appropriately, the kitchen is clean, inventory levels are appropriate, and equipment is working properly Includes cooking, scheduling, forecasting, and F&B cost calculations Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards Always provides the highest quality of customer service to the customers, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Evaluates products to assure that quality, price and related goods are consistently met. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect techniques, equipment and terminology. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training and professional development opportunities for all kitchen staff. Ensures that representatives from the kitchen attend service lineups and meetings. Periodically visits dining area when it is open to welcome members. Support safe work habits and a safe working environment at all times. Performs other duties as directed.

Benefits: 401(k) 401(k) matching Bonus based on performance Competitive salary Dental insurance Free uniforms Health insurance Paid time off Training & development Vision insurance Wellness resources Company: The Goodstone Inn & Restaurant Job Title: Executive Chef Department: Culinary Job Location: Middleburg, VA Reports To: General Manager Goodstone Inn & Restaurant, an award-winning fine-dining destination and boutique inn in Northern Virginia, seeks an exceptionally talented, highly motivated, and creative Executive Chef with a true passion for food, hospitality, and service at the five-star level. The ideal candidate will have a genuine appreciation for contemporary American cuisine crafted with the freshest local ingredients and 35 years of experience as an Executive Chef in fine-dining establishments with a high-end check average. As part of the Goodstone Team, we are committed to inspiring and instilling a passion for excellence while providing opportunities for professional growth in a collaborative, service-driven environment. The Executive Chef will train and manage kitchen personnel and supervise and coordinate all related culinary activities, including special catering events, such as corporate meals and wedding functions. Essential Requirements: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Essential Duties and Responsibilities Lead, train, and manage the culinary team, maintaining a culture of excellence and creativity. Oversee all kitchen operations, including breakfast, brunch, lunch, dinner, holiday, and special event service. Develop and implement menus that highlight seasonal, farm-to-table ingredients. Supervise and coordinate all related culinary activities, including weddings, corporate events, and special catering functions. Ensure the highest level of quality, consistency, and presentation across all dishes. Manage food inventory, purchasing, and cost control while maintaining budget and profit and loss (P&L) accountability. Maintain compliance with all sanitation, health, and safety regulations; conduct daily inspections. Hire, train, motivate, and evaluate culinary staff to foster a cohesive and high-performing team. Oversee staff scheduling and ensure coverage for all service periods and events. Prepare food products from scratch and execute recipes using both modern and classical techniques. Maintain equipment and ensure a clean, safe, and efficient work environment. Collaborate with leadership on menu design, event planning, and overall culinary direction. Manage special dietary requests and guest preferences with professionalism and care. Model impeccable personal hygiene and professionalism at all times. Preferred Education and Experience: Minimum of 2 years of culinary education (Bachelors degree preferred) Minimum of 5 years of culinary experience and three years of senior-level culinary management experience Proven leadership track record with the ability to hire, train, and motivate staff Proficient knowledge of human resources management Excellent communication skills Experience in purchasing and inventory control Experience in menu preparation, food costing, and quality control Knowledge of kitchen equipment and safety procedures ServSafe certified preferred (EC must become certified within one year from acceptance of position) Supervisory Responsibility: This position oversees all department employees and is responsible for their performance management and hiring. Work Environment: This role operates in a professional hospitality setting and routinely uses standard kitchen and office equipment. While performing the duties of this job, the employee is regularly required to stand for long periods, walk, climb stairs, use hands and arms for handling and reaching, and communicate effectively. The employee must occasionally lift and move up to 50 pounds. Job Type: Full-time: Must be able to work a varied schedule, including AM, Mid, PM shifts, weekdays, weekends, holidays, and special events Additional Duties: This job description is not intended to be a comprehensive listing of all activities, duties, or responsibilities. Duties and responsibilities are subject to change at any time, with or without notice. Affirmative Action/EEO statement Goodstone Inn & Restaurant is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Goodstone Inn & Restaurant is proud to be a drug-free workplace. As a condition of employment, screening tests for alcohol and illegal drugs may be performed on applicants and employees.

Job Description Salary: Other Forms of Compensation: At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary Do you enjoy crafting and implementing innovative culinary solutions to customers? We are currently seeking a Residential Dining Executive Chef II for Ikes at George Mason University in Fairfax, VA! You will be an instrumental culinarian within our residential dining programs. As a leader in our dining programs, you'll spearhead menu development and preparation, infusing creativity, and precision into every dish. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth. With Chartwells rapid growth trajectory, there's immense potential for you to advance expertly and make an immediate impact in our culinary landscape! ** RELOCATION ASSISTANCE AVAILABLE WITH THIS POSITION! ** Key Responsibilities: Plan regular and modified menus according to established guidelines, follows standardized recipes, portioning and presentation standards. Complete and apply daily production worksheets and waste log sheets. Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices. Ensure the implementation of culinary standards, including recipe compliance and food quality. Lead inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Enforce federal, state, and local health and sanitation regulations and department procedures. Follow federal, state, and local health and sanitation regulations and department procedures, as evidenced through audits conducted by local health departments and third-party entities. Forecast annual food and labor costs and supervise actual financial results. Foster strong client relationships to align our programs with their objectives, driving happiness and retention. Perform other duties as assigned to support the efficient functioning of dining service operations. Qualifications: A.S. degree or equivalent experience. Three or more years of progressive culinary or kitchen management experience, depending on formal degree or training. Experience in high-volume, hands-on foodservice operations. Must be experienced with computers. ServSafe Certified. Embark on a dynamic career journey with us, where innovation and creativity thrive, and your contributions make a tangible impact on campus life! Join our team and be part of crafting outstanding dining experiences at George Mason University! Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story 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. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid 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 or copy/paste the link below for paid time off benefits information. ********************************************************************************************** Req ID: 1496330 Chartwells HE SHARON MCNEELEY [[req_classification]]

Founded in 1989, SOSi is among the largest private, founder-owned technology and services integrators in the defense and government services industry. We deliver tailored solutions, tested leadership, and trusted results to enable national security missions worldwide. Job Description Overview *** This position is contingent upon contract award *** SOS International LLC (SOSi) is seeking a Food Service Chef-Executive to provide support for a Facilities and Life Support Contract performed at an overseas location. Essential Job Duties Experience leading and developing a food service team. Provide complete, high quality meal service. Have overall ability and willingness to work in a challenging food services environment. Responsible for maintaining Serve-Safe standards. Qualifications Minimum Requirements Active in scope Secret security clearance. Must have either: An associate's degree in culinary arts, with a minimum of five (5) years' non-supervisory experience in the food service industry AND have minimum five (5) years of Executive Chef experience in large food service operations providing cafeteria style or multi-entree operations or minimum of five (5) years non-supervisory experience in the food service industry AND have a minimum of seven (7) years of Executive Chef experience in a large food service operation providing cafeteria style or multi-entree operations. Preferred Qualifications Experience working in the Food Service industry. Additional Information Work Environment Must reside at an overseas location. Long hours, exposure to harsh weather and other hazardous conditions. Wearing of location appropriate PPE and clothing when in the field is required. Working at SOSi All interested individuals will receive consideration and will not be discriminated against for any reason.

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

Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while 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. Supervises 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). 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 Leading Kitchen Operations for Property • Leads kitchen management team. • 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.

Executive Kitchen Manager Pay Range: $85,000 - $90,000 Accountable for the quality, consistency and production of all cuisines within the property. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Blends culinary creative talent, business acumen, teaching skills and a hospitality mindset to drive business results while building a high-performing team. Responsibilities: * Responsible for all areas of inventory, preparation, presentation, safety and sanitation in one or more kitchens. * Support an environment committed to outstanding Guest Experiences; participate in meetings (1:1, pre-shift meetings) with staff to maintain guest focus at all times. * Manage performance of direct reports and all staff members; hold others accountable to IPIC standards and expectations; provide timely, supportive coaching when needed. Support staff understanding of IPIC priorities and expectations. * Manage restaurant operations with comprehensive, detailed approach to food and beverage quality, safety, building maintenance, repairs, and sanitation/cleanliness. * Make hiring decisions for hourly kitchen staff; identify talent and make recommendations for internal promotions to Supervisor/Manager roles. * Provide information and reports on labor, supplies, inventory, and food and beverage costs to Sr. General Manager as required. Requirements & Qualifications: * 5 years of experience as executive chef or executive kitchen manager in large, complex operations with strong focus on food and beverage program, hospitality, and brand management. Progressive growth from hands-on, front-line roles to leadership preferred. * Track record of success with bias for action, high energy level and desire to succeed. * 5 years' experience mentoring team members on menu planning, controlling food cost, controlling labor costs and maintaining safety and sanitation. * Contributing to goals for financial, hospitality and people measures. * Understanding and knowledge of safety, sanitation and food handling procedures. * Strong F&B experience and computer skills are required. Leadership Requirements: * Demonstrate judgment, decision making, and conflict resolution skills with guests, staff, and peers. * Utilizes strong interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example -- must be comfortable must be comfortable interacting with guests, visiting chefs, vendors, winemakers, etc. * Identifies the developmental needs of others by coaching, mentoring, and participating in training staff on menu items including ingredients, preparation methods and unique tastes. * Demonstrate teambuilding by communicating a common purpose, empowering team members to contribute their best and recruiting candidates with a variety of skills and styles. * Qualified to demonstrate proper preparation/cooking techniques for junior staff in need of hands-on instruction; firm but fair in providing feedback and communicating expectations.

Executive Kitchen Manager Pay Range: $85,000 - $90,000 Accountable for the quality, consistency and production of all cuisines within the property. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Blends culinary creative talent, business acumen, teaching skills and a hospitality mindset to drive business results while building a high-performing team. Responsibilities: Responsible for all areas of inventory, preparation, presentation, safety and sanitation in one or more kitchens. Support an environment committed to outstanding Guest Experiences; participate in meetings (1:1, pre-shift meetings) with staff to maintain guest focus at all times. Manage performance of direct reports and all staff members; hold others accountable to IPIC standards and expectations; provide timely, supportive coaching when needed. Support staff understanding of IPIC priorities and expectations. Manage restaurant operations with comprehensive, detailed approach to food and beverage quality, safety, building maintenance, repairs, and sanitation/cleanliness. Make hiring decisions for hourly kitchen staff; identify talent and make recommendations for internal promotions to Supervisor/Manager roles. Provide information and reports on labor, supplies, inventory, and food and beverage costs to Sr. General Manager as required.

Join Our Team! Are you an Executive Chef with a passion for made-from-scratch food, premium ingredients, and delivering upscale casual dining experiences that prioritize both quality and hospitality? Are you looking for more than just a job-something meaningful, where you can grow and thrive? Look no further. We're seeking a talented and motivated Executive Chef to lead our kitchen and be a vital part of our outstanding team and culture. At Burtons Grill, we're committed to excellence-not just in the food we serve, but in the environment we create for our guests and team. We take pride in: A scratch kitchen using wholesome, premium ingredients Industry-leading protocols for food allergies and dietary restrictions, including a robust gluten-free menu A culture rooted in growth, creativity, and inclusion We serve contemporary American cuisine, prepared from scratch with wholesome, premium ingredients. There's something on our menu for everyone - from juicy burgers and bountiful salads to tender steaks, fresh seafood, and more. We're quality-obsessed when it comes to our food, and we're just as passionate about our hospitality. Our dedication to making Burtons accessible to everyone is inherent in all we do. We're well-known for our extensive protocols for safely serving guests with food allergies and dietary restrictions, and for our gluten-free menu. We believe happy, fulfilled teams create extraordinary guest experiences-and we work hard to ensure both. With New England roots, legendary service, and a chef-inspired menu, we've become a favorite destination for loyal guests up and down the East Coast. Our team is committed to upholding the values of our founders and delivering exceptional service and quality every day. What You'll Do: You'll lead our culinary operations with creativity, passion, and precision. Guide, mentor, and develop a talented kitchen team Uphold our commitment to food quality, safety, and consistency Collaborate on seasonal menus that keep our guests excited and coming back Be supported by a company that invests in your success and growth What You'd Bring: Proven experience as an Executive Chef in a high-volume, upscale kitchen ($5M+ in annual sales) A strong passion for elevated, made-from-scratch cuisine Inspirational leadership skills and a commitment to team development Strong communication, organization, and BOH operational expertise A positive, inclusive, and solutions-focused mindset What We Offer: A supportive, growth-oriented work culture Competitive salary and comprehensive benefits package A passionate team dedicated to culinary excellence The opportunity to build a meaningful, fulfilling career-not just a job We Value Diversity & Inclusion We believe a diverse team makes us stronger. We're proud to be an Equal Opportunity Employer, and we do not discriminate based on race, religion, color, national origin, sex, sexual orientation, gender identity, disability, age, veteran status, or any other factor unrelated to merit. Ready to lead with purpose and passion? Apply today and discover why this just might be the best job you've ever had. Requirements Minimum 2 years of Executive Chef or Kitchen Manager experience in an upscale, polished casual, or fine dining restaurant with annual sales of $5M+ Strong leadership skills and a solid understanding of back-of-house day-to-day restaurant operations Strong knowledge of back-of-house operations, including inventory, food safety, and kitchen leadership Proven ability to lead, motivate, and develop high-performing teams Passion for hospitality, quality, and delivering an exceptional front-of-house guest experience Availability to work 10-hour shifts, including weekends and holidays ServSafe Certification Allergy Certification Salary Description $75,000 - $90,000 per year