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The Executive Chef is a Lead culinary person responsible for supervising all culinary operations for a location. This management position is responsibled for overseeing Salaried and hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. 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. COMPENSATION: The hourly rate or salary range for this position is $98,000 to $110,000. 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 ______. ? 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. • 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 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 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 ___, ___ and ___.

Cook Supervisor Job Reference Number: 38068 Employment Type: Full-Time, Onsite Segment: Corrections Brand: Summit Location: Upper Marlboro, Maryland (US-MD) We are looking to bring an experienced cook supervisor to our correctional facility kitchen team in Upper Marlboro, MD. As a cook supervisor, you will have the opportunity to coordinate and supervise the work of employees to ensure efficiency and adherence to established standards in a fast-paced, dynamic environment. • At least one years’ prior culinary experience in a quality and high volume establishment with an emphasis on scratch cooking., • Complete knowledge of proper culinary methods, techniques and standards., • Excellent attention to detail and the ability to perform multiple tasks at once., • The ideal candidate must have high-level product knowledge, provide friendly and helpful customer service and be able to multi-task in a fast-paced environment., • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees), • Paid Time Off #boost About Summit: Focused on serving correctional institutions, Summit ensures that incarcerated people across the United States have access to delicious, healthy food at each meal. Working with Summit, you will have the opportunity to aid in this process and provide inmates with vital social interaction at mealtimes. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Cook Supervisor Job Reference Number: 38068 Employment Type: Full-Time, Onsite Segment: Corrections Brand: Summit Location: Upper Marlboro, Maryland (US-MD) We are looking to bring an experienced cook supervisor to our correctional facility kitchen team in Upper Marlboro, MD. As a cook supervisor, you will have the opportunity to coordinate and supervise the work of employees to ensure efficiency and adherence to established standards in a fast-paced, dynamic environment. • At least one years’ prior culinary experience in a quality and high volume establishment with an emphasis on scratch cooking., • Complete knowledge of proper culinary methods, techniques and standards., • Excellent attention to detail and the ability to perform multiple tasks at once., • The ideal candidate must have high-level product knowledge, provide friendly and helpful customer service and be able to multi-task in a fast-paced environment., • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees), • Paid Time Off #boost About Summit: Focused on serving correctional institutions, Summit ensures that incarcerated people across the United States have access to delicious, healthy food at each meal. Working with Summit, you will have the opportunity to aid in this process and provide inmates with vital social interaction at mealtimes. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

About Us: Overview: If you're a foodie who loves to mix it up in the kitchen then look no further! Responsibilities: • You will use your creativity and passion for delicious food to deliver an enhanced dining experience for residents, family members, guests and associates!, • Staying healthy is important so you'll utilize an array of healthy, high-end ingredients to optimize nutrition., • You're happy to accommodate specific dietary needs and special requests. Salary range: USD $19.00 - USD $21.75 /Hr. Compensation Disclosure: $19.00-$21.75/hour The salary range mentioned above reflects the potential pay for this role and does not include bonuses or additional incentives (if applicable), nor does it include the value of our benefit program. Offers will consider factors like experience, qualifications, location, community size (if relevant), certifications/training, etc. Brightview regularly reviews and adjusts compensation ranges. Qualifications: • You're a foodie at heart who enjoys sharing your mouthwatering culinary masterpieces with residents!, • Because you have excellent communication skills and are organized, you can work in a fast-paced environment., • We know that everyone that enjoys Dining at our community will be safe because of your knowledge of proper food handling, storage, and safety protocols and regulations. 1. Dedicated to Excellence: We lead the industry with a passion for delivering top-notch services and groundbreaking care., 2. Embracing Community: Join a supportive and inclusive environment that prioritizes your professional growth, development and advancement., 3. Impactful Work: Make a meaningful difference in the lives of our seniors, contributing to their joy and well-being every day., 4. Comprehensive Benefits: Enjoy competitive salaries, health, vision and dental insurance options, retirement plans, tuition reimbursement, employee assistance programs and many more benefits that prioritize your well-being., 5. A Place to Flourish: Embrace diversity, foster innovation, and access the tools and resources for personal and professional growth. Join our vibrant team at Brightview Senior Living and be valued as an integral part of our community. Equal Opportunity Employer At Brightview, we believe that diversity of thought, experience, perspective, and backgrounds makes us stronger. We welcome and celebrate all that makes us unique and we choose not to discriminate on the basis of race, color, creed, religion, sex, pregnancy, age, marital status, national origin, citizenship status, military status, physical or mental disability, sexual orientation, genetic information or any other characteristic protected by law or not related to the specific requirements of a particular role. We are, by choice and without question, an equal opportunity employer. For Massachusetts Applicants: It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.

Passion for natural foods and the mission of Whole Foods Market. Whole Foods Market offers "Whole Benefits". A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change.

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change.Our purpose is to nourish people and the planet.That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to peopl

Terra’s Ice Cream, Coffee & Sweets in Vienna, VA is seeking a passionate baker to join our team at our 100% gluten-free bakery and dessert café.We specialize in scratch-made desserts, baked goods, and ice cream using high-quality ingredients.Responsibilities include batching and baking

Hotel AKA Alexandria is seeking talented Line Cooks to join our team and become an integral part of our culinary journey. Ensure that food is prepared according to recipes and plate presentation guidelines. At least 2 years of previous cook experience preferred.

Chefs will help drive restaurant operations. Sous Chefs must be committed to supporting an inclusive, innovative, and collaborative culture.

Be able to work in a standing position for long periods of time.

Lead Line Cook / Junior Sous Chef. Under the leadership of Chef Rob Rubba, our Michelin starred restaurant is redefining fine dining through sustainability, hyper local sourcing, and an ever evolving seasonal menu.

RAD is a wood-fired, scratch kitchen built around a Southern-inspired “meat and three” concept, featuring 100% wood-smoked barbecue, seasonal sides, weekday breakfast and coffee, weekend brunch, and daily specials that put a modern, seasonal twist on classic Southern fare.

Imperfecto, a Michelin Star restaurant awarded, is looking for a .Line Cook to join our team.Initially, the candidate would start as a Line Cook, with the goal of eventually growing to a Sous Chef position.Minimum of 4-5 years of culinary experience in a fine dining or upsca

Rose’s Restaurant Group is seeking creative, passionate, and talented individuals to join our super awesome team.We are in the “making people happy” business, we just happen to serve great food and offer next-level hospitality.We work hard, make people happy, and have fun while we

Throughout the afternoon and evening, the restaurant serves chef-driven salads, made-to-order sandwiches, seasonal sides, and comforting dinner dishes like its famous Roast Chicken. The Cafe Chef leads with a spirit of excellence, care, and hospitality, ensuring consistent, high-quality execution of

Our ideal candidate will be hospitality-focused with a background in kitchens. A minimum of one year of kitchen experience is required for this position.

Under the guidance of two award-winning chefs- Long Shot Hospitality chef Kyle Bailey and Texas native and. The Sous Chef will support the Executive Chef in managing kitchen operations, leading the team, and ensuring exceptional food quality and consistency in a high-volume, upscale environment. Str

We’re looking for a creative, driven chef with a strong culinary foundation, charcuterie experience, and a proven track record in kitchen leadership, team development, and financial performance. Strong leadership support and advancement opportunities. This is a high-profile role with the oppor

Maintains good working relationships with coworkers, customers, administrators and managers.

An Opportunity to Work with Authentic Brazilian Cuisine in an Open-Kitchen Setting. Follow recipes and kitchen procedures to ensure high-quality, consistent food production. Work seamlessly with the kitchen team to ensure smooth service during high-volume shifts.

We are hiring immediately for full time and part time .Inova Mount Vernon Hospital - 2501 Parker's Lane, Alexandria, VA 22306.Note: online applications accepted only.Full time and part time schedules; days may vary.Full time, 6:30 am to 2:30 pm, and part time, 2:30 pm to 7:30 pm.Prior cooking a

Prior experience as a Chef de Cuisine a big plus - Minimum of 6 years of progressive culinary experience as a Sous Chef, Executive Sous Chef in well-rated, industry leading kitchen.

We are seeking a highly motivated, results-driven Chef de Cuisine to lead culinary execution for. The Chef de Cuisine is responsible for leading all back-of-house operations, culinary execution, and kitchen team development. Lead and mentor sous chefs and kitchen leadership, building a culture of ac

Rose’s Restaurant Group is seeking creative, passionate, and talented individuals to join our super awesome team.We are in the “making people happy” business, we just happen to serve great food and offer next-level hospitality.We work hard, make people happy, and have fun while we

To be successful in this position, the Chef De Cuisine must have excellent attention to detail, display a sense of urgency and demonstrate strong organizational and communication skills. Lead by example during service, demonstrating exceptional culinary technique, leadership, and attention to detail

Learn and develop maximum proficiency with the various stations as assigned by Chefs, which includes preparing and cleaning stations properly, preparing station for following shift, stocking stations adequately for service, and communicating actively with Chefs and colleagues to facilitate smooth an

Medical, Dental, and Vision Benefits Coverage for Full-time Employees.

We are seeking a Chef de Partie to join our James Beard award winning team at one of our D. We want everyone who works with us to become a better cook, barista, chef, manager, guest liaison, and most importantly, leader. They will be dependable, motivated to learn, committed to working as a team mem

Assist the Chef with overseeing, monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Chef’s absence to ensure that kitchen staff has proper direction. Taking charge of Kitchen opening and/or closing and other

Years as a kitchen leader in a highly rated, quality focused restaurant kitchen preferred. Support oversight of all daily kitchen operations, from conceptual menu development to execution. Maintains an obsessively clean, organized, and efficient kitchen operation always.

Sous Chef • Washington, DC, USA, • Full-time, • Job-Category: Culinary, • Job Type: Permanent If creating special memories and being part of an exceptional guest experience appeals to you, you may be interested in joining the outstanding team of hospitality professionals at the Fairmont Washington, D.C. Located in Washington's fashionable West End, the 413-room hotel surrounds you with comfort and luxury and is the ideal environment to foster your career. Job Description Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following: What’s in it for you: • Competitive Salary, • Paid Time Off, • Medical, Dental and Vision Insurance, 401K, • Employee benefit card offering discounted rates in Accor worldwide, • Learning programs through our Academies, • Opportunity to develop your talent and grow within your property and across the world! Responsibilities: • As Sous Chef, you are a leader/supervisor of the team. You are highly organized and can proactively delegate, prioritize and assign duties to cook positions to ensure a consistently high level of productivity., • You will supervise your colleagues to ensure the highest level of production and the efficient execution of service., • Demonstrate a positive and proactive approach with colleagues to ensure a high level of motivation resulting in a cohesive team and efficient operation., • Lead and inspire colleagues to reach their full potential through thorough training, follow up and setting the standards of excellence by practicing the same at all times., • Assist in goal development and follow up of departmental initiatives, budget reviews, and maintenance needs while keeping the Executive Chef informed of progress/challenges., • Comply with and implement objectives, policies, standards and procedures set forth by the Executive Chef and Hotel Management., • Have full knowledge of all menu items, syllabus, daily features and promotions as it applies to your operation., • Ensure all food items are prepared according to the recipes and standards specified by the Executive Sous Chef, this includes quality checks and tasting all food prior to it being served., • Ensure all kitchen Colleagues are aware of and adhere to standards and expectations., • Communicate, monitor and delegate EcoSure and Servesafe standards to ensure all production and behaviors are in line with our standards. Ensure all EcoSure standard temperature logs are completed accurately., • Support a safe working environment by ensuring that all colleagues are working safely and equipment deficiencies are reported immediately., • Promote the health and safety program through example as well as enforcing the standards set by the Executive Chef and the Hotel., • Maintain proper rotation of product in all chillers to minimize wastage/spoilage., • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment., • Responsible for ensuring Kitchen operations are successful 7 days/week, including setting your colleagues up for success on your days off., • Actively share ideas, opinions and suggestions in daily shift briefings., • Seek all opportunities to increase revenues through decreasing kitchen expenses and practicing standards for productivity without compromising Guest satisfaction., • Continually strive to improve food preparation and presentations., • Sustainability Commitment - Ensure our kitchens follow the set recycling, compost and landfill procedures., • Coordinate the production as it relates to banquet and restaurant functions., • Conduct daily shift briefings to Colleagues., • Assist in the development of new menu items., • Follow payroll costs and productivity within budgeted guidelines., • Provide training for new culinary colleagues., • Other duties as assigned. Qualifications • 3 years formal culinary school or equivalent experience., • Minimum of 3 years in a leadership role of Sous chef in various stations throughout the kitchen., • Extensive knowledge of all culinary departments and previous experience in all areas including pastries., • The successful candidate must exhibit a passion for food, desire to achieve perfection and posses the ability to create the same sense of excitement from the colleagues., • Must be an effective supervisor and trainer; administrative knowledge is an asset., • Must keep abreast of culinary trends and continually seek to improve on all that is done within the kitchens., • Current First Aid and Serve Safe training an asset., • Ability to work well under pressure, adapt to change and perform with a high level of energy at all times., • Must be a team player with a positive attitude, • Must be able to work a flexible schedule, • Ability to stand and walk for extended periods, • Frequent lifting and carrying up to 50 lbs Note: Customization may be included for any specific local or legislative requirements, such as work permits Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

SWEETBITES IS HIRING! Our small hip bakery is looking to add a part-time morning baker! We make everything from scratch from scones and biscuits to cakes and quiche. Some standard items are required to be prepared daily but there is room to be creative! This is a great flexible opportunity for someone who can follow the daily schedule and be self-directed. JOB DESCRIPTION Monday to Friday the daily schedule of baking standard breakfast pastries and desserts is generally completed in 5-6 hours. Occasionally we have special order cakes and holiday desserts. Opportunity to be creative with weekly specials. Standard breakfast items need to be completed by 7:30 am, then the remaining desserts are prepared. Daily items may include: biscuits, muffins, scones, cinnamon buns, quiche, galettes, cookies, bars, layer cakes, cupcakes. Experience in a professional kitchen or bakery setting and/or production bakery experience is required. Your tasks will include, but not be limited to: • Scaling/mixing/baking/finishing of desserts, pastries, cakes, cookies and other baked items needed to stock the pastry cases on a daily basis;, • Preparing special orders/deliveries;, • Taking inventory;, • Assisting with menu planning and new recipe development;, • Keeping your station and equipment cleaned & sanitary. QUALIFICATIONS • Culinary training or certification in pastry, • Proficiency in Baking and Culinary Skills, with the ability to craft pastries, cakes, and desserts, • Experience in Bakery operations and Food Preparation techniques, • Strong attention to detail and consistency, • Ability to adhere to food safety and cleanliness standards, • Creative mindset with a passion for pastry design and presentation, • Prior professional experience in a bakery or café environment, • Ability to work early mornings SALARY Hourly rate begins at $20/hr

Purpose: Assist the Executive Chef in leading the Back of House team at the restaurant level, setting the standard for excellence every day. Inspire and support kitchen operations to consistently deliver Alexandria Restaurant Partners’ (ARP) signature quality — upholding our systems, procedures, principles, mission, and culture. Key Accountabilities • Manage adherence to ARP’s quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements., • Work alongside the Executive Chef to achieve desired results., • Actively develop Sous Chefs and hold all Sous Chefs accountable for developing hourly Back of the House staff to support the organization’s talent pipeline and drive growth., • Coach and mentor by providing well-rounded training programs with opportunities to cross-train positions., • Experienced in hiring the best candidates for each position., • Hands-on management style, with the ability to effectively manage and motivate a diverse team by clearly communicating objectives and expectations., • Certified and well-versed in sanitation controls with the ability to audit., • Well-developed conflict resolution skills and strong interpersonal skills., • Impacts restaurant profitability through effective financial management., • Represent, support, and protect the ARP brand. Take ownership, handle stress/failure, and adapt. Key Qualifications & Attributes: • Minimum 3-5 years of progressive kitchen leadership in an upscale, high-volume full-service restaurant., • Experience with scratch cooking, • Strong coaching and mentoring approach, with a track record of building a talent pipeline and promoting from within., • Adept at creating a culture of accountability, empowerment, and service excellence., • Effectively manages all aspects of daily kitchen operations, including labor management, inventory control, purchasing, and scheduling., • Knowledgeable of health, safety, and compliance regulations for upscale dining environments., • Proficient in budgeting, forecasting, and P&L management., • Energetic, polished, articulate, and professional demeanor., • Excellent written and verbal communication skills. Able to interact effectively with ownership, vendors, and staff., • Strong conflict-resolution and problem-solving abilities., • Dynamic, emotionally intelligent leader with a people-first mindset., • Leads with humility, confidence, and integrity., • Strong sense of urgency, attention to detail, and pride in execution., • Grace under pressure. How We Will Reward You People are the core of our company. That’s why our benefits include: • Monthly profit-sharing bonus, • 401K with a 4% match, no vesting, • Paid time off - Vacation, sick time, and floating holidays, • Health Insurance, • Basic insurance plan is free, • Higher-tier independent plans are 80% covered, • Family Plans are 50% covered, • Vision and dental insurance, • Other insurance policies – Critical Illness, Injury Prevention, and Accident Prevention, • Life Insurance (self, spouse, children), • Daily "family meals" before lunch and dinner service, where we feed the entire staff to show our appreciation!, • Complimentary dining privileges at any ARP locations, • Opportunity for personal and professional growth

Our Executive Chefs are a critical ingredient in our restaurant management recipe. They develop and lead our culinary team. The Executive Chef is committed to leading our team, overseeing daily operations to produce high-quality, delicious food to standard, growing our brand, building on our culture of hospitality, and helping to operate a profitable restaurant. As a member of management at Farmers Restaurant Group, you will enjoy a career path that challenges you as a leader and facilitates career growth and development. Salary Range: $100k - $120k ENEFITS & PERKS: • Competitive pay, • Health insurance plans available for as low as $130 per month after 90 days of employment, • Dental and vision plans, • Paid time off, • Discounted shift meal and generous dining discount, • Company sponsored 401k, • 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 with resources for legal, financial, and life needs WHAT OUR EXECUTIVE CHEFS DO: • Responsible for interviewing, hiring, training, developing, and retaining qualified culinary employees, • Interact with, direct, and supervise kitchen employees on a daily basis in accordance with company standards, • Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery, • Assign and enforce operational goals for kitchen staff, • Identify, address, and document individual employee performance problems, • Understand, follow, and teach food allergy procedures and special orders/dietary restrictions, • Perform weekly inventory, ensuring that kitchen is well stocked, • Train and develop key employees for growth, advancement, and promotion, • Work with culinary team to develop and test new recipes, • Assign production duties to all kitchen staff, • Develop schedule for employees ensuring that the location is fully staffed for each shift and meeting labor targets, • Achieve food and labor costs, • Meet daily with appropriate Manager/Sous Chef(s)/team to coordinate and ensure production standards, • Become proficient in all stations within the kitchen, • Expedite food orders from kitchen stations to dining rooms, • Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines, • Foster an environment of hospitality in which all team members put the guest first in every situation, • Execute established food standards for overall guest satisfaction that meet or exceed company standards WHAT YOU NEED TO BE AN EXECUTIVE CHEF: • Experience managing in high volume restaurants, with a minimum of five years preferred, • Strong understanding of restaurant operations, • Passion for hospitality, • Demonstrated ability to lead a team, • Capable of identifying problems and determining accurate solutions on each shift, • Fiscally responsible and experienced in achieving food and labor costs, • Love for all things food and beverage, • Be caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence, • Able to speak, read, write, and understand the primary language(s) used in the workplace, • Able to read and follow a recipe to standard, • Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures, • Capable of lifting up to 50 pounds, as needed, • Continuous bending, stooping, reaching, twisting, and use of hands and arms, • May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy

The company was founded in Bethesda, MD in 2013, to bring fresh, made-from-scratch organic breads, pastries, sweets, and croissant items inspired by bakeries in France to the DMV area.We have expanded to seven retail locations, two production bakeries, and a thriving wholesale business.We serve

The company was founded in Bethesda, MD in 2013, to bring fresh, made-from-scratch organic breads, pastries, sweets, and croissant items inspired by bakeries in France to the DMV area.We have expanded to seven retail locations, two production bakeries, and a thriving wholesale business.We serve

Esquire, Eater DC's Restaurant of the Year. Previous experience cooking in a fine dining restaurant .

We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected und

Support the Sous Chef and Head Chef in daily kitchen operations, including prep, service, and staff supervision. Sous Chef to join our James Beard award winning team at one of our D. We want everyone who works with us to become a better cook, barista, chef, manager, guest liaison, and most important

Minimum of 2 years of progressive culinary/kitchen management experience in high volume, fast-paced, culinarily driven kitchens. And if you just love the smells, sounds, and flavors of an Italian-inspired kitchen (and beverage program!), then you belong here.

Maintain cleanliness and organization of kitchen workspaces, prep areas, and storage. Our ideal candidate will be culinary-focused with a minimum of two years of kitchen experience in upscale restaurant operations and someone who, most importantly, has a real passion for making people happy. Support

The ideal candidate will assist the Executive Chef in overseeing kitchen operations, expediting orders to maintain top-notch taste and presentation, and stepping in as the Head Chef when necessary to provide clear direction to the team. Utilize kitchen knives and equipment such as grills, ovens, ste

Rooster & Owl is currently looking to add an entry to advanced level line cook to our team.We are a small family run business that focuses on cooking great food and cultivating a great culture.We have garnered plenty of accolades from the Michelin Guide, Washington Post, Eater DC, James Be

Join One of the Best Bar Teams in Washington, DC.Service Bar DC is looking for additional help on our bar prep team.We are looking for 2-3 shifts a week for 10-15 total hours in the mornings.The position will work alongside our bar prep lead to learn advanced bar technique for cocktail bar prep

We offer flexible working hours, with primary shifts between 2:00 AM - 10:30 AM.Previous experience is Mandatory!.If you're excited to be part of a dynamic and welcoming environment, we would love to hear from you!.With a projected 1,000 cafes in the United States by 2030, Paris Baguette is one of t

Works alongside the CDC and Executive Sous Chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Ensures cleanliness of the kitchen area. Exposure to hot kitchen elements or cleani

We want everyone who works with us to become a better cook, barista, chef, manager, guest liaison, and most importantly, leader. The Head Chef is the cultural and business leader of the culinary operations and is responsible for managing the day-to-day while serving as an ambassador and liaison with

Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures. Cook and prepare a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads, and