Sous chef jobs in Sterling, VA - 403 jobs

Our Catering Sous Chef is a highly skilled, hands-on culinary leader who serves as the operational backbone of the catering kitchen, bringing the Executive Chef's vision to life through precise execution, organization, and leadership. This role is responsible for translating menus and concepts into consistent, high-quality food production across a wide range of events. Working closely with the Executive Chef and kitchen team, the Catering Sous Chef ensures prep, production, and execution run smoothly, efficiently, and on schedule. Success in this role requires strong culinary expertise, a calm and solutions-oriented approach, and the ability to lead teams in a fast-paced, high-volume catering environment. WHAT OUR SOUS CHEF DOES: Support the executive chef in overseeing all kitchen and food production operations Supervise and coordinate kitchen staff, including prep cooks and station attendants Manage food preparation to ensure quality, consistency, and timely execution for events Lead the kitchen in the executive chef's absence Ensure compliance with food safety, sanitation, and quality standards Monitor portion control, waste reduction, and cost efficiency Help manage receiving and proper storage of ingredients Assist with menu development, tastings, and recipe standardization Train staff on recipes, procedures, and equipment use Troubleshoot operational issues during prep Support scheduling, prep lists, and production planning Assist with execution of full-service catering events as needed All other duties as assigned WHAT YOU NEED TO BE A SOUS CHEF: Professional culinary training or equivalent hands-on experience; experience with high volume production or catering 3-7 years of kitchen experience, including leadership or supervisory roles Knowledge of food safety, sanitation, and HACCP standards Able to speak, read, write, and understand the primary language(s) used in the workplace Ability to speak Spanish preferred, but not required Able to read and follow a recipe Ability to scale recipes and manage production timelines 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 Strong organizational, communication and interpersonal skills Attention to detail, problem solver, team player Familiarity with catering software and/or ability and willingness to learn new platforms WHAT WE OFFER: Competitive pay Health insurance plans available for as low as $150 per month after 30 days of employment Dental and vision plans Paid time off $300 dining credit per month for Farmers Restaurant Group Paid pregnancy and parental leave Voluntary benefits: short-term disability and accident insurance Free access to company massage therapist Discounted gym & yoga membership Free mental health therapy through our partner ComPsych, where employees and their immediate family members receive confidential sessions available virtually or in-person Training and career growth opportunities Free Employee Assistance Program

Schedule: Full-Time | Primarily mornings, with some afternoons, nights, and weekends Reports To: Executive Chef Purple Onion Catering is seeking an Executive Sous Chef to join our senior culinary leadership team. This is a hands-on, accountability-driven role focused on food quality, team development, training, and execution of high-end catered events. The Executive Sous Chef acts as a culture carrier and leader on the floor, supporting the Executive Chef and stepping in fully when needed. This position is ideal for a self-starter who takes ownership, seeks answers independently, trains with intention, and leads calmly under pressure. Key Responsibilities Lead, mentor, and train the culinary team with a strong focus on accountability and standards Be hands-on during prep days: tasting food, correcting seasoning, and coaching technique Maintain consistency, quality, and execution across prep and events Act as Executive Chef in their absence, including leadership, decision-making, and communication Oversee event execution from prep through departure, ensuring accuracy and on-time readiness Promote a respectful, professional, team-oriented kitchen culture Ensure compliance with food safety, sanitation, and health department standards Identify efficiencies, reduce waste, and support cost-conscious decision-making Qualifications 4+ years in a professional kitchen 2+ years in catering, events, or banquet-style production Proven experience training, leading, and holding teams accountable Strong communication and organizational skills Ability to work early mornings, nights, weekends, and off-site events Reliable transportation; valid driver's license preferred Ability to lift up to 50 lbs and stand for extended periods Bilingual a plus, not required Compensation & Benefits Salary starting at $70,000+ (DOE) plus bonus PTO, sick pay, and six paid holidays Staff meals on shifts over 8 hours Leadership development and growth opportunities Required One-Page Written Prompt (Choose ONE) Along with your resume and references, submit one page responding to one of the following prompts. Be specific and honest. We are looking for insight into how you approach leadership, accountability, training, and culture. Prompt Option 1 - Accountability Under Pressure Describe a time when a team member or group consistently failed to meet standards. How did you address the issue, what actions did you take to correct it, and what was the outcome? What did you learn about accountability as a leader? Prompt Option 2 - Motivating with Intention & Culture Tell us about a time when morale, engagement, or performance was lacking on a team you led. How did you motivate the team and lead with intention? What does kitchen culture mean to you, and how did your actions shape or improve it? Prompt Option 3 - Leading in Absence of Authority Share an example of when you had to step into a leadership role unexpectedly or without formal authority. How did you earn trust, make decisions, and ensure standards were upheld? How to Apply: Please email the following to *****************************: Resume One-page written response (choose one prompt above) Three professional references Only complete applications will be considered. Job Type: Full-time Pay: $70,000.00 - $85,000.00 per year Benefits: 401(k) matching Dental insurance Food provided Health insurance Paid time off Relocation assistance Vision insurance Work Location: In person

Hotel AKA Alexandria is seeking talented Sous Chef to join the culinary team! The Sous Chef will support the AKA brand culinary efforts to create, organize, implement, and manage the banquets and events of the Food & Beverage department and actively participate in all food production in these areas, with particular emphasis on team member management. RESPONSIBILITIES: Participates in production of all food items necessary for operation. Assist Brand Culinary Leadership to plan and direct all functions of the Food & Beverage department to meet the daily needs of the operation and AKA Standards. Visually inspects, selects and uses only the freshest produce, meat, fish, and other ingredients in the preparation of food products, and adheres to sanitation and food handling expectations. Assigns in detail, specific duties to all banquet kitchen colleagues; monitors these tasks and team member schedules, including developing new products of banquet menus. Responsible for scheduling and labor management for all banquet kitchen team members. Regularly review, evaluate, and respond to customer satisfaction and/or dissatisfaction of banquets/events; recommend new operating standards to when applicable. Train, supervise, develop, discipline, counsel and evaluate kitchen team members according to hotel and AKA Standards. Involved in recruiting and interviewing kitchen team members. Involved in communications to FOH team members pre-service meetings and audit pre-service line checks daily. Participates in monthly inventory of all dry goods, produce, proteins, etc. Attend mandatory meetings and contribute to these meetings in a professionally effective manner; regularly communicate with all colleagues. Participate in community public relations for the hotel. Utilize computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure departmental profitability. Keep work area clean and organized. Ensures staff is compliant with uniform and grooming standards. Complete other duties as assigned by Brand Culinary Leadership or other superiors. Demonstrate positive leadership characteristics and act as a role model for staff members. REQUIRED QUALIFICATIONS: High School graduate required. College degree preferred. At least five (5) years relevant experience in a senior Sous Chef or Lead Chef role in a full-service chef-driven restaurant. Previous hotel experience is a plus. Food handler certification required and CPR Certification is beneficial. Ability to read, listen and communicate effectively in English both verbally and in writing in order to prepare official memorandum and correspondence as well as provide clear and meaningful instructions, guidance and counseling to all colleagues. Advanced knowledge of food and beverage operations including foods, beverages, supervisory practices and philosophy, service techniques, kitchen operation and guest interaction. Ability to multi-task Ability to work under pressure in a fast-paced kitchen environment. Our Team Members enjoy very generous PTO; Health; Dental; Vision and 401(k) benefit plans. We recognize and promote top performers because we know that our success is due to your achievements . AKA Hotels + Hotel Residences is a family owned and operated company, we consider our Team Members the most important asset. With over 100 years of history and experience behind us we're always looking for Team Members ready to join our family. Grow with us! Hotel AKA Alexandria & AKA Hotels+Hotel Residences: Hotel AKA Alexandria brings a new level of style and sophistication to Old Town, a charming historic destination known for its boutique shopping, art galleries, and waterfront restaurants. Designed by world-renowned architect and designer Piero Lissoni, this tranquil urban retreat enhances your stay in Alexandria, Virginia - just 20 minutes from Washington, D.C. and a short 10-minute drive from Ronald Reagan Washington National Airport. AKA balances the style and hospitality of an intimate hotel with the space and comfort of an elegantly appointed luxury apartment. Specializing in short and long term stays, AKA stands for exclusive locations, contemporary design and exceptional business, fitness and lifestyle services.

Are you a total foodie? Can you handle the heat? Do you want the opportunity to provide world class service? If you answered yes, please know that Cosmos Club is seeking a Full-Time Banquet Chef to further provide true hospitality to our distinguished members and guests. Cosmos Club is looking for team members who believe in the impact of kindness and the power of teamwork. We strive to provide our members and guests with an atmosphere of warmth, dignity, and elegance, another place they can call home. If you would like to be a part of our mission, check out the position below! JOB DESCRIPTION Summary: Our Banquet Chef will be responsible for the ordering, preparation and execution of all food for our banquet events. Through superior leadership, our Chef will direct their team to exceed all member and guest expectations. Primary Functions: Plans, organizes, and oversees all banquet food production Develops staff to enhance individual and team performance Creates and implements standardized recipes and procedures to uphold consistency and advance training initiatives Collaborates with the Chef to develop banquet and special event menus that evolve with the seasons Must be able to lift, carry, push, and pull food trays and tables weighing up to 50 pounds, with or without reasonable accommodation. This job add is not a comprehensive list of duties, responsibilities, or tasks that may be required for this position. Employees will have many opportunities other than those listed. Questions regarding the essential functions of the position may be addressed at the time of contact. Qualifying Experience and Education: At least 5 years of culinary banquet experience Culinary degree is preferred but not required Basic computer skills (Word, typing, printing) Ability to express creativity and expertise through food selection, preparation, and presentation Benefits: Full-time position 401k benefits included Great Healthcare including Medical, Dental, and Vision Benefits Life Insurance AD&D with short- and long-term disability Expertly crafted shift meals Rate of pay will commensurate with experience Generous paid time off policy and holiday pay Opportunities to participate in company picnics, educations, contests, and more!

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

Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as an Executive Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! ESSENTIAL DUTIES: Get a glimpse of all you'll experience as an Executive Chef EMBRACE THE MENU: Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS: Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED: Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO: Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM: Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff. Develop key staff including sous chefs and lead cooks. COMMIT TO QUALITY: Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN: Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. Any critical issues? Report them to the General Manager WHO YOU ARE: You're an experienced Executive Chef with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 5+ Years of Kitchen Management / Executive Chef Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue required Extensive experience in banquet style events Experience managing and developing teams required Current ServSafe certification is required ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment center environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. #JB-L1 Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: ************************************

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:** 1325866BR **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.

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 Responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and develop menus, maintaining approved food costs and labor costs. General Duties and Responsibilities · Maintain complete knowledge of and ensure associate compliance with all departmental/hotel policies and procedures. · Interview, hire, train, recommend performance evaluations, resolve problems, provide open communication and recommend discipline and/or termination when appropriate. · Establish the day's priorities and assign production and preparation tasks for staff to execute. · Review daily menu specials and offer feedback to Sous Chefs. · Review banquet event orders and make note of any changes. · Communicate both verbally and in writing to provide clear direction to staff. · Take physical inventory of specified food items for daily inventory. · Requisition the day's supplies and ensure that they are received and stored correctly. Communicate needs with Purchasing and Storeroom personnel. Ensure quality of products received. · Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up. · Ensure that staff report to work as scheduled; document any late or absent employees. · Ensure that each kitchen work area is stocked with specified tools, supplies and equipment to meet the business demand. · Ensure that recipe cards, production schedules, plating guides, photographs are current and posted. · Ensure that all staff prepares menu items following recipes and yield guides, according to department standards. · Monitor performance of staff and ensure all procedures are completed to the department standards; rectify deficiencies with respective personnel. · Observe guest reactions and confer with service staff to ensure guest satisfaction. · Conduct frequent walk through of each kitchen area and direct respective personnel to correct any deficiencies. Ensure that quality and details are being maintained. · Develop new menu items, test and write recipes. · Assist Catering department with developing special menus for functions; meet with clients as requested. · Review sales and food cost daily; resolve any discrepancies with the Controller. · Ensure that excess items are utilized efficiently. · Oversee and direct training of new hires in specified phases of the kitchen operation. Maintain an on-going training program for existing staff. Reevaluate positions in the kitchen and make changes wherever necessary. · Interview and hire new personnel according to hotel policies and standards. · Prepare weekly work schedules for all kitchen personnel in accordance with staffing guidelines and forecasted labor costs. Adjust schedules throughout the week to meet business demands. Prepare daily/weekly payroll reports. · Comply with attendance rules and be available to work on a regular basis. · Perform any other job related duties as assigned. Experience and Requirements Must have the ability to communicate in English. Self-starting personality with an even disposition. Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to “pitch-in” and help co-workers with their job duties and be a team player. Ability to transport cases of received goods to the work stations; pots and pans of food from storage/prep areas to the serving line. Ability to work with all products and food ingredients involved. Ability to operate, clean and maintain all equipment required in job functions. Ability to plan and develop menus and recipes. Ability to apply basic supervisory skills to plan, organize, direct, coach, train and discipline, as necessary. Ability to ensure security of kitchen access, products and hotel property. Ability to operate with stress, time constraints, physical activity and continuous walking. Finger/hand dexterity in order to operate food machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule. Each of the items listed is considered an essential function of the position. However, the duties, responsibilities and requirements presented in this job description are intended to be broad based and high level and should not be construed as an exhaustive list of all roles or responsibilities for the position. The Company reserves the right to alter the duties and responsibilities of the position.

Coordinates activities of and directs training of chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. Essential Duties and Responsibilities include the following. Other duties may be assigned. Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items Directs food apportionment policy to control costs Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in prescribed manner Tests cooked foods by tasting and smelling them Devises special dishes and develops recipes Familiarizes newly hired chefs and cooks with practices of kitchen and oversees training of cook apprentices Establishes and enforces nutrition and sanitation standards for restaurant Achieves budget goals given for weekly food and labor costs as directed from corporate office Attends required trainings and meetings Delivers an exceptional experience through outstanding hospitality and food service to the guests Supervisory Responsibilities This job has supervisory responsibilities. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Competencies To perform the job successfully, an individual should demonstrate the following competencies: Analytical - Designs work flows and procedures Continuous Learning - Strives to continuously build knowledge and skills Job Knowledge - Keeps abreast of current developments; uses resources effectively Use of Technology - Demonstrates required skills Design - Demonstrates attention to detail Problem Solving - Identifies and resolves problems in a timely manner Customer Service - Responds promptly to customer needs; meets commitments Communications - Expresses ideas and thoughts verbally; expresses ideas and thoughts in written form; exhibits good listening and comprehension; keeps others adequately informed Teamwork - Contributes to building a positive team spirit; able to build morale and group commitments to goals and objectives; supports everyone's efforts to succeed Performance Coaching - Defines responsibilities and expectations; sets goals and objectives; gives performance feedback; motivates for increased results; recognizes contributions; encourages training and development Team Leadership - Fosters team cooperation; defines team roles and responsibilities; supports group problem solving; ensures progress toward goals; acknowledges team accomplishments Delegation - Delegates work assignments; sets expectations and monitors delegated activities Leadership - Exhibits confidence in self and others; inspires and motivates others to perform well; effectively influences actions and opinions of others; accepts feedback from others; gives appropriate recognition to others Managing People - Provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services Quality Management - Looks for ways to improve and promote quality; demonstrates accuracy and thoroughness Business Acumen - Demonstrates knowledge of market and competition Recruitment & Staffing - Analyzes and forecasts staffing needs; makes quality hiring decisions Cost Consciousness - Works within approved budget; develops and implements cost saving measures Ethics - Works with integrity and principles Organizational Support - Follows policies and procedures Personal Appearance - Dresses appropriately for position Attendance/Punctuality - Is consistently at work and on time Dependability - Follows instructions, responds to management direction Planning/Organizing - Uses time efficiently; organizes or schedules other people and their tasks Quality - Demonstrates accuracy and thoroughness; looks for ways to improve and promote quality Safety and Security - Observes safety and security procedures Education and/or Experience Two years minimum related experience in a full service restaurant Language Skills Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Certificates, Licenses, Registrations Specific City and State Food Safety Certificate requirements will be requested prior to hire. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Executive Sous Chef Café Monett KNEAD Hospitality + Design McLean, Virginia KNEAD Hospitality + Design is seeking a driven and experienced Executive Sous Chef to support the opening and daily culinary operations of Café Monett, a brand-new restaurant located in downtown McLean and integrated within the McLean Project for the Arts campus. Café Monett is designed as a community-focused café and restaurant that connects food, culture, and the arts. The concept features seasonal, approachable cuisine executed with refined technique, serving artists, patrons, families, and the surrounding neighborhood throughout the day. As Executive Sous Chef, you will work directly alongside the Executive Chef to help open the restaurant, build the culinary team, and maintain high standards of execution, organization, and hospitality. This is a hands-on leadership role ideal for a chef who thrives in fast-paced environments, enjoys mentoring teams, and takes pride in operational excellence. Key Responsibilities • Support the Executive Chef in all culinary operations for Café Monett, including daily service, prep, and kitchen systems across all dayparts. • Act as the primary leader in the kitchen during service, ensuring food quality, consistency, and speed of execution. • Assist in hiring, training, and developing the opening culinary team while fostering a positive, accountable kitchen culture. • Oversee BOH operations including scheduling support, inventory control, ordering, and cost awareness. • Ensure strict adherence to food safety, sanitation, and health department standards. • Help execute menu rollouts, seasonal updates, and special programming tied to gallery openings and community events. • Maintain clear communication with FOH leadership to support seamless service and guest satisfaction. • Step in for the Executive Chef as needed and provide leadership continuity. Qualifications • Minimum 4 years of progressive culinary experience, including at least 1 to 2 years in a Sous Chef or senior kitchen leadership role. • Experience with new restaurant openings or kitchen buildouts strongly preferred. • Background in seasonal, café-style, or modern European inspired cuisine a plus. • Strong leadership skills with a proven ability to train, motivate, and retain teams. • Solid understanding of kitchen organization, prep systems, and food cost fundamentals. • Culinary degree or equivalent professional experience preferred. Compensation and Benefits • Competitive salary commensurate with experience • Performance-based bonus opportunity • Medical, dental, and vision insurance • Generous paid time off • Dining privileges across all KNEAD Hospitality + Design restaurants • Ongoing professional development and growth opportunities About KNEAD Hospitality + Design Founded by hospitality professionals Jason Berry and Michael Reginbogin, KNEAD Hospitality + Design operates some of the region's most respected restaurants, known for thoughtful design, ingredient-driven cuisine, and strong culinary leadership. Café Monett represents a new and exciting collaboration between food and the arts, rooted in community and creativity. If you are a motivated culinary leader ready to help open a new restaurant and grow with an established hospitality group, we encourage you to apply. Apply now at *************** Instagram: @kneadhd Job Type: Full-time Salary: Competitive

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]]

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

Popular DC barbecue restaurant Federalist Pig is opening a NEW location and is seeking a highly skilled and motivated Executive Chef to join our culinary team. We pride ourselves on delivering an exceptional dining experience through high-quality, flavorful dishes in a fast-paced, professional environment. If you have a passion for precision grilling and thrive under pressure we want you! The Role We are looking for a highly skilled and experienced Executive Chef to oversee all back-of-house operations. This pivotal leadership role requires a blend of culinary creativity, strong leadership, and business management skills to maintain our high standards and ensure profitability. The ideal candidate will be a confident, effective, and efficient leader who can motivate and mentor a team in a fast-paced, high-volume environment. Key Responsibilities Culinary Vision & Menu Development: Design and update innovative, seasonal menus that showcase the finest ingredients, with a focus on premium steakhouse offerings. Kitchen Management & Operations: Oversee all daily kitchen operations, ensuring efficiency, consistency, and flawless execution of dishes during service. Quality Control & Sanitation: Uphold the highest standards of cleanliness, organization, food safety, and sanitation in compliance with all local health regulations. Team Leadership & Development: Hire, train, schedule, and mentor all kitchen staff (Sous Chefs, Line Cooks, etc.), fostering a positive, professional, and collaborative work environment. Financial & Inventory Management: Manage food costs, inventory control, ordering from approved vendors, and collaborate with management on budgeting and financial planning. Guest Experience: Work with the front-of-house team to address guest feedback and ensure an extraordinary dining experience, even potentially presenting signature cuts tableside. Qualifications & Skills Experience: A minimum of 2-4 years of progressive culinary experience in a high-volume steakhouse leadership role (Executive Chef or Executive Sous Chef). Expertise: Advanced knowledge of food preparation, flavor pairings, plating presentation, and BOH systems (ordering, inventory software). Leadership: Demonstrated ability to lead, inspire, and build a cohesive team, thriving under pressure with excellent problem-solving skills. Education/Certifications: A culinary degree or relevant certification is preferred. ServSafe or other food safety certifications are required. Physical Demands: Ability to work in a standing position for long periods, reach, bend, stoop, and frequently lift up to 50 pounds. Availability: Must have a flexible schedule, including availability for nights, weekends, and holidays.

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 $26.01/hour, automatic raise to $27.01/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)

Purple Onion Catering Company Washington, DC Area Full-Time | Mostly mornings, some afternoons, nights & weekends Purple Onion Catering Company is an award-winning, full-service catering company built on the core values of Kindness, Care, and Elevate. We are seeking a Pastry Chef to oversee our pastry program, lead and train team members, and execute high-quality desserts for events, tastings, and menus. This role is ideal for a pastry professional who leads by example, values accountability, and is passionate about building a strong kitchen culture. Key Responsibilities Lead and manage the pastry section with a calm, respectful, and accountable leadership style Prepare, bake, finish, pack, and execute all desserts and pastries for events and tastings Train and mentor culinary team members on pastry techniques, execution, and presentation Help create, test, and refine dessert menus and new concepts Maintain high standards for food quality, cleanliness, and organization Support off-site events as needed and assist with complex or custom productions Collaborate closely with the Executive Chef and kitchen leadership Uphold food safety, sanitation, and health department standards at all times Minimize waste and support efficient production through proper planning and organization Qualifications 3+ years of experience in a professional kitchen 1+ year of catering, banquet, or high-volume production experience Strong pastry fundamentals (scaling, mixing, baking, decorating, finishing) Proven ability to train and lead others with intention and accountability Reliable transportation; valid driver's license preferred Ability to lift up to 50 lbs and stand for extended periods Comfortable working early mornings, nights, weekends, and holidays as needed Bilingual a plus, but not required Compensation & Benefits Competitive salary starting at $60,000 DOE Paid time off, sick pay, and six paid holidays Leadership development opportunities Staff meals on shifts over 8 hours Supportive, growth-focused culinary team Application Instructions (Required) Please email the following to *****************************: Your resume Two professional references A one-page written response to one of the prompts below Applications without the written response will not be considered. Choose one prompt and respond in no more than one page. Culture & Leadership What does a healthy kitchen culture mean to you as a pastry chef? Share an example of how you've actively contributed to or improved culture while still holding your team accountable for performance. Accountability Under Pressure Tell us about a situation where a pastry-related mistake or breakdown occurred before an event or service. How did you address it with your team, and what systems or training did you put in place to prevent it from happening again? Job Type: Full-time Pay: $60,000.00 - $70,000.00 per year Benefits: 401(k) matching Dental insurance Food provided Health insurance Paid time off Relocation assistance Vision insurance Work Location: In person

This Executive Chef role is one that affords a significant career step and an opportunity to grow into your potential in managing teams and a substantial dining room and catering operations! It will oversee the team of sous chefs as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes! This is a high-end senior living community with 1,200 residents on 13 acres in beautiful Gaithersburg, MD. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. Events and frequent caterings are also part of the weekly flow on this property. High-end catering, culinary creativity and solid communication skills are a must, for this Executive Chef role with a team of 20 in this client-facing and resident-facing role. "Following cities: Rockville, Bethesda, North Bethesda, Germantown, Urbana, Damascus, and Olney". COMPENSATION: The salary range for this position is $80,000 to $85,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Responsibilities Ensures culinary production appropriately connects to the Executional Framework Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food Train and manage culinary and kitchen employees to use best practice food production techniques Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved Reward and recognize employees Plan and execute team meetings and daily huddles Complete and maintain all staff records including training records, shift opening/closing checklists and performance data Develop and maintain effective client and guest rapport for mutually beneficial business relationships Interact directly with guests daily Aggregate and communicate regional culinary and ingredient trends Responsible for delivering food and labor targets Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends Ensure efficient execution and delivery of all culinary products in line with the daily menu Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used Full knowledge and implementation of the Food Framework Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase Ensure proper equipment operation and maintenance Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications * Requires at least 4 years of culinary experience * At least 2 years in a management role preferred * Requires a culinary degree or equivalent experience * Ability to multi-task * Ability to simplify the agenda for the team * Requires advanced knowledge of the principles and practices within the food profession. * This includes experiential knowledge required for management of people and/or problems. * Requires oral, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Washington DC

Hotel AKA Alexandria is seeking talented Executive Chef to lead the culinary team! The Executive Chef will support the AKA brand culinary efforts to create, organize, implement, and manage the activities of the Food & Beverage department and actively participate in all food production in these areas, with particular emphasis on team member management. RESPONSIBILITIES: Participates in production of all food items necessary for operation. Assist Brand Culinary Leadership to plan and direct all functions of the Food & Beverage department to meet the daily needs of the operation and AKA Standards. Visually inspects, selects and uses only the freshest produce, meat, fish, and other ingredients in the preparation of food products, and adheres to sanitation and food handling expectations. Assigns in detail, specific duties to all kitchen colleagues; monitors these tasks and team member schedules, including developing new products f menus on a rotating basis. Responsible for scheduling and labor management for all kitchen team members. Regularly review, evaluate, and respond to customer satisfaction and/or dissatisfaction of the individual outlets; recommend new operating standards to when applicable. Train, supervise, develop, discipline, counsel and evaluate kitchen team members according to hotel and AKA Standards. Involved in recruiting and interviewing kitchen team members. Involved in seasonal menu planning and updates as well as communications to FOH team members pre-service meetings and audit pre-service line checks daily. Participates in monthly inventory of all dry goods, produce, proteins, etc. Attend mandatory meetings and contribute to these meetings in a professionally effective manner; regularly communicate with all colleagues. Participate in community public relations for the hotel. Utilize computer equipment to analyze forecast, cost, and revenue reports and make decisions based on that information to ensure departmental profitability. Keep work area clean and organized. Ensures staff is compliant with uniform and grooming standards. Complete other duties as assigned by Brand Culinary Leadership or other superiors. Demonstrate positive leadership characteristics and act as a role model for staff members. REQUIRED QUALIFICATIONS: High School graduate required. College degree preferred. At least five (5) years relevant experience in a senior Sous Chef or Lead Chef role in a full-service chef-driven restaurant. Previous hotel experience is a plus. Food handler certification required and CPR Certification is beneficial. Ability to read, listen and communicate effectively in English both verbally and in writing in order to prepare official memorandum and correspondence as well as provide clear and meaningful instructions, guidance and counseling to all colleagues. Advanced knowledge of food and beverage operations including foods, beverages, supervisory practices and philosophy, service techniques, kitchen operation and guest interaction. Ability to multi-task Ability to work under pressure in a fast-paced kitchen environment. Our Team Members enjoy very generous PTO; Health; Dental; Vision and 401(k) benefit plans. We recognize and promote top performers because we know that our success is due to your achievements. AKA Hotels + Hotel Residences is a family owned and operated company, we consider our Team Members the most important asset. With over 100 years of history and experience behind us we're always looking for Team Members ready to join our family. Grow with us! Hotel AKA Alexandria & AKA Hotels+Hotel Residences: Hotel AKA Alexandria brings a new level of style and sophistication to Old Town, a charming historic destination known for its boutique shopping, art galleries, and waterfront restaurants. Designed by world-renowned architect and designer Piero Lissoni, this tranquil urban retreat enhances your stay in Alexandria, Virginia - just 20 minutes from Washington, D.C. and a short 10-minute drive from Ronald Reagan Washington National Airport. AKA balances the style and hospitality of an intimate hotel with the space and comfort of an elegantly appointed luxury apartment. Specializing in short and long term stays, AKA stands for exclusive locations, contemporary design and exceptional business, fitness and lifestyle services.