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Non-Exempt, Full-Time, 40 hours per week.Under the direction of the Chef de Cuisine, Sous Chef or Food Service Manager, the Cook B sets up, operates and closes Campus Dining facilities/kitchen.Prepares and cooks menu items to order for stations and catering, preparing multiple menu items in a timely

We know that a Chef?s job isn?t only about the food. It takes skills, dedication, patience, and the right opportunities. We?re looking for Chef Manager who can help us deliver the best customer service and food experiences. Reporting to the General Manager, you?ll take a hands-on approach in focusing on team development, culinary expertise, safety protocol, and client relations. Our Chef Manager will also play a key role in helping us meet budget requirements and execute company-delivered programs. Just like you, we?re passionate about everything we do, and we?ll make sure you have the right growth opportunities to reach the peak of your career. COMPENSATION: The Salaried rate for this position is $72,000.00 to $75,000.00. 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 all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. * Train and manage kitchen personnel and supervise/coordinate all related culinary activities * Estimate food consumption and requisition or purchase food * Select and develop recipes as well as standardize production recipes to ensure consistent quality * Establish presentation technique and quality standards, and plan and price menus * Ensure proper equipment operation/maintenance and ensure proper safety and sanitation in kitchen * Oversee special catering events and may also offer culinary instruction and/or demonstrates culinary techniques 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.?? * Requires 2-3 years of experience in a related position * Requires 2-3 years of post-high school education or equivalent experience * Culinary degree preferred * Requires advanced knowledge of the principles and practices within the food profession * Requires experiential knowledge of 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 ___.

Founded by Chef Travis Lett (Gjelina, Gjusta, MTN) and Chef Ian Robinson (Skippa, Toronto), RVR has quickly earned national acclaim for its innovative and fresh approach to simple Japanese pub fair. Minimum 3 years’ experience as a Sous Chef or Senior Line Cook in a chef-driven, ingredient-foc

Chef de Cuisine or Senior Sous Chef. Chef de Cuisine – Korean Cuisine. Chef de Cuisine specializing in Korean cuisine.

Executive Sous Chef — Genghis Cohen .Reports to: Executive Chef / General Manager.A Los Angeles institution since 1983, Genghis Cohen blends New York attitude with classic Chinese-American comfort and a modern cocktail culture.We’re in the midst of a new chapter—expanding and refin

Non-Exempt, Full Time, 40 hours per week.Under the direction of the Chef de Cuisine, Sous Chef or Food Service Manager, the Cook B sets up, operates and closes Campus Dining facilities/kitchen.Prepares and cooks menu items to order for stations and catering, preparing multiple menu items in a timely

Non-Exempt, Full Time, 40 hours per week.Under the direction of the Chef de Cuisine or Sous Chef, the Cook A-Lead plans, coordinates, prepares and maintains all ingredients, food items and equipment needed for the proper execution of stations, special events and catering.Directs activities of the ki

The Bakery Sous Chef is a hands-on leadership role responsible for overseeing all bakery operations and management of the bakery team and shift leads alongside our Bakery Pastry Chef. The Bakery Sous Chef works closely with the Bakery Pastry Chef and Ownership team and serves as a primary point of c

THIS ROLE REQUIRES RELOCATION TO SAN DIEGO, CA Top-tier independent group is expanding their events division and seeking an Executive Chef rooted in a strong off-site catering background! The ideal Chef is a creative and versatile individual who is passionate about executing events with an unparalleled level of precision and equally excited to create seasonal, market-driven, original culinary experiences. With a healthy team dynamic in place, the team is looking for a chef who is excited to collaborate and elevate their existing offerings, systems and SOPs. This a position with room for meaningful, tangible impact! Executive Chef Responsibilities: • Ensure all food is consistently executed to the high culinary standards expected, • Create fresh cuisine utilizing high-quality ingredients in close collaboration with leadership while keeping abreast of industry and market trends, • Directly responsible for overseeing the culinary operations of the production kitchen, catering program, and successful execution of off-site events, • Constructive, thoughtful leadership, mentorship, and coaching to facilitate a positive, respectful work environment, • Manage orders and inventory while maintaining costs of goods and services, • Ensure food safety and sanitation standards are met, including all health department guidelines Executive Chef Requirements: • 1 year experience as an Executive Chef or 3 years’ experience as a Chef de Cuisine, Executive Sous Chef, or Catering Chef, • Extensive offsite event experience - drop-off catering a plus!, • Ability to strategize for bulk preparation and high-volume events, using quality ingredients, • Extremely organized, efficient and detail oriented, • Creative, adaptable mindset and eager to take on new contracts and growth, • Excellent and highly effective leadership and communication skills with the ability to give and receive feedback on a regular basis, • Experience with administrative systems and technology: ordering, labor/food cost controls, and inventory, • Highest standards for cleanliness, health, and food safety, • Flexible to work nights, weekends and holidays THIS ROLE REQUIRES RELOCATION TO SAN DIEGO, CA Compensation Includes: • Base salary in the range of $115k-$130k, • Medical benefits, • Retirement plan, • PTO plan, • Small negotiable relocation assistance

Position Overview The Executive Chef is responsible for the overall culinary vision, execution, and leadership of a fine-dining steakhouse. This role oversees all kitchen operations, menu development, quality control, and financial performance while delivering an exceptional guest experience rooted in precision, consistency, and elevated service. The ideal candidate is a seasoned steakhouse chef with deep expertise in premium proteins, classic and contemporary techniques, and high-volume fine dining execution. Key Responsibilities Culinary Leadership & Concept Execution • Develop and execute a refined steakhouse menu featuring premium cuts, classic preparations, and modern enhancements, • Ensure consistent execution, presentation, and flavor standards across all services, • Maintain excellence in butchery, aging programs (wet/dry), and protein sourcing, • Oversee daily kitchen operations including service execution, prep, purchasing, and inventory control, • Ensure adherence to food safety, sanitation, and health regulations, • Maintain kitchen organization, cleanliness, and equipment standards, • Manage food cost, labor cost, and kitchen budgets, • Oversee vendor relationships, sourcing, and contract negotiations, • Recruit, train, mentor, and retain a high-performing culinary team, • Establish clear standards, accountability, and a culture of excellence, • Develop sous chefs and leadership bench strength, • Partner closely with the General Manager and FOH leadership to ensure seamless service, • Support wine and beverage pairing strategies, • Engage with guests, VIPs, and special events as appropriate, • 7–10+ years of progressive culinary leadership experience in fine-dining steakhouses or luxury restaurants, • Proven expertise in premium beef programs, butchery, and classic steakhouse techniques, • Strong leadership and organizational skills, • Demonstrated success managing food cost, labor, and kitchen profitability, • Extensive knowledge of food safety, sanitation, and HACCP standards, • Luxury hotel or resort steakhouse experience, • Experience with dry-aging programs and specialty cuts, • Michelin, Forbes, AAA, or equivalent fine-dining background, • Competitive executive salary, • Performance-based bonus potential, • Health, dental, and vision benefits, • Paid time off

Company Description We're opening a 22-25 seat coastal wine bar and dining concept in the heart of Seal Beach, CA. Intimate format. Curated wine program. A heavy emphasis on great food and beautiful charcuterie boards -- many of which will be built for to-go -- alongside seasonal small plates and a menu designed around what's fresh and what pairs well. This isn't a corporate rollout. It's an independent, owner-operated restaurant being built from the ground up, and we need the right chef to make the kitchen their own. Role Description This is a full-time Executive Chef / Kitchen Manager role based on-site in Seal Beach, CA, with flexibility for off-site work during menu development and sourcing. You'll be the first hire in this kitchen. Once you're on board, we'll build out the team around you -- a sous chef and prep staff -- but you'll have a voice in who joins your crew. That means you own the menu, the sourcing relationships, the plating standards, the food cost targets, and the kitchen culture from the start. You'll collaborate directly with ownership on concept direction, but the culinary vision is yours to build. This role is built for an experienced sous chef who's ready to step into their first EC position and make a menu their own. If you've been running someone else's kitchen and you're itching to build your own program, this is that opportunity. Here's the timeline: we get keys to the space around mid-May 2026 with minimal buildout needed since we're acquiring an existing restaurant. Friends and family test nights are targeted for June 3-4, with a soft open on June 10. We're moving fast and need someone who's energized by that pace, not intimidated by it. Day to day, you'll be responsible for menu development and seasonal rotations, designing and executing a standout charcuterie program (dine-in and to-go), prep and service execution, kitchen hiring and team leadership, food cost and inventory management, health department compliance, and vendor relationships. The format is small and the team will be lean, so this is a hands-on cooking role, not a clipboard job. What we offer Competitive salary (ask us), plus a share of tips and a performance bonus structure. Health benefits available. Full creative ownership of the menu. The chance to be the founding chef of a new concept in one of the best beach towns in Southern California. Your name on the work from day one. What we're looking for 3+ years of progressive kitchen experience, with meaningful time as a sous chef at a quality-driven restaurant. Strong experience with charcuterie and small plates is a major plus. You know how to run food cost, manage a small team, and keep a health department inspector happy. You cook because you love it, and you're ready to prove what you can do with your own kitchen. At some point in the process, we'll need to taste your food. A paid trail day is part of how we find the right fit -- it goes both ways. Must be based in Southern California. No relocation candidates. Formal culinary training is a plus but not required. We care about what you can cook, not where you went to school. How to apply Send a message with your background and, if you have one, a link to your Instagram or any photos of your food. A resume is fine but a conversation is better.

Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Employee Assistance Program, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • TAO Savings Marketplace ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Ensures the needs of the guests are accommodated., • Ensures the general cleanliness of the heart-of-house, and the entire venue., • Participate in interviewing, hiring, and training new applicants and team member development of all subordinates., • Responsible for the scheduling of assigned departments (where applicable)., • Participates in growth opportunities and team member development of all heart-of-house team members., • Ensures safety, quality, and recipe accuracy., • Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events., • Ensures Department of Health and company sanitation standards., • Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies., • Coaches and develops heart-of-house team members by setting clear guidelines and expectations., • Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances., • Ensures all team members are compliant with all heart-of-house standards and procedures., • Responsible for checking cover counts, BEOs, and/or Fire Sheets., • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings., • Proficient with all operational systems, which include payroll, inventory, and purchasing., • Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books., • Organize, develop and produce new recipes for potential new menu items and specials., • Ensures the completion of all opening and closing procedures as prescribed by the company., • Ensures expediting standards., • Communicates clearly and concisely with all team members during service., • Practical knowledge of the job duties of all supervised team members., • Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture., • Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings., • Learn by listening, observing other team members, and sharing knowledge while leading by example., • Portrays a positive and professional attitude., • Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments., • Works as part of a team and provides help and support to all fellow team members., • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue sous chef training EDUCATION/WORKING KNOWLEDGE: • Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is required., • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred., • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required., • Must be organized, self-motivated, and proactive with strong attention to detail., • Proficient with computers (Microsoft Products), POS, and HRIS technology. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions • Must have strong problem-solving skills, • Excellent written and verbal communication skills required, • Ability to work under pressure and meet deadlines, • Must have good positive energy throughout the day, • Must be able to read the computer monitors and print legibly, • Must be able to bend, kneel, sit, and/or stand for extended periods of time, • Must be able to move quickly through work and set the pace in the office, • Must be able to push and lift up to 50 lbs., • Small to Medium office environment, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • 5-25% Local Travel (United States), • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner, • Ability to maintain a high level of confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment

One of Los Angeles’ most acclaimed fine dining restaurants is seeking an exceptional Executive Sous Chef or highly accomplished Sous Chef to help lead dinner service in a Michelin-caliber, high-volume kitchen. This is a hands-on leadership role working directly with an award-winning chef/owner

Chef de Cuisine or strong Sous Chef) . We are seeking a disciplined, experienced Chef de Cuisine to lead the daily culinary operations of our café concept. This is a hands-on leadership role for a chef who values structure, accountability, consistency, and team development.

Sous Chef to join the team! We’re an upscale-casual Mexican seafood restaurant that specializes in seafood dishes inspired by the fresh ingredients from the Baja coast. Sous Chef availability must be fully open for five-day work week. Lead and support under Sous Chef with dinner and lunch serv

Join the team at Jon & Vinny’s, where passion for great food and genuine hospitality come together in a fast-paced, energetic environment! We’re looking for dedicated, team-oriented individuals who thrive in a dynamic setting and take pride in delivering exceptional guest experiences.Whe

Si! Mon is looking for a qualified Sous Chef to join our team. Work closely with the Chef de Cuisine to manage the daily operations of the kitchen,. Assist in the development of new menu items and specials, working with the Chef de.

Reports To: Sous Chef/Executive Chef . Follow guidance and direction from the Sous Chef and Executive Chef and be open to feedback.

Act as Chef-in-Charge in the absence of the Executive Chef. Supervise Sous Chefs, Line Cooks, and Prep Team. Minimum 2–4 years in a senior Sous Chef or leadership role.

Experience working as an Executive Sous Chef or Sous Chef preferred. Sous Chef to join the team! We’re a growing Mexican restaurant group based in Los Angeles currently with four concepts, and two new concepts opening by end of this year. Sous Chef is a full-time, in-person pos

We are looking for a skilled, motivated & detail-oriented sous chef that has experience operating in a high-volume upscale kitchen. Review any daily specials and offer feedback to Sous Chefs. Meet with Sous Chef to review schedules, assignments, anticipated business levels, changes and other informa

Work directly with the Chef and Sous Chefs. Seline is a fine dining restaurant, by James Beard award-winning Chef Dave Beran of Pasjoli and of the one-Michelin starred Dialogue.

Assisting the Executive Chef to provide direction for all day-to-day operations, including banquet functions and execution of timely food production for all catering/banquet functions.

All of our chefs are actively engaged and present in the kitchen for all of service. They are responsible for working closely with the hourly kitchen team to manage the production teams, maintain our service standards that focus on speed, efficiency and consistent food quality.

Support the Head Chef in planning, organizing, and directing daily kitchen operations across all outlets. Lead kitchen operations in the absence of the Head Chef, ensuring continuity and consistency. Manage kitchen labor, scheduling, and productivity to align with business needs.

Prepare and execute dishes according to the Executive Chef’s recipes and specifications, maintaining exceptional standards of taste and presentation. Supervise and mentor junior kitchen staff (Chef de Partie) working within your section. Carry out additional responsibilities from the Executive

With demonstrated skill, consistency, and leadership, the Pastry Cook position can progress toward Pastry Sous Chef or Pastry Chef, contributing to recipe development, menu design, and team mentorship across future Avondale Hospitality concepts. Casaléna is seeking a skilled and motivated Pas

The Chef de Cuisine position will be responsible for the following:. Oversee, execute, and publish 7Shifts scheduling in coordination with the Executive Sous Chef. Perform semi-annual reviews for back-of-house staff and Sous chef(s).

Sous Chef to join our team! Our restaurant is part of the DRG Restaurant Group, located in Westfield Century City and Various other locations. The Sous Chef is responsible for ensuring the highest quality food is served at all times. The Sous Chef handles all aspects the back of house and assists in

Sous Chef to assist with above responsibilities and provide support to Chef and Chef Owner. SOUS CHEF - 3+ years in a leadership capacity as a Sous Chef or 1 year as an Executive Sous Chef in acclaimed kitchens, ideally Michelin, World's 50 Best or James Beard level. Acclaimed Michelin-starred chef

As a Sous Chef, lead by example, fostering collaboration and excellence. Partner closely with our Chef de Cuisine to meet operational demands and execute requests with precision and flexibility. Bring a new viewpoint to our restaurant, and work with the Chef de Cuisine and Owners to improve the syst

SOP-driven kitchen as an Executive Chef or Head Chef OR 2-3 years as an Executive Sous Chef, Senior Sous Chef, CDC or Kitchen Manager in a similar kitchen. Chef de Cuisine - Successful Growing Group. Wildly popular Italian concept is bringing on board a Chef de Cuisine as they continue to grow.

Now Hiring: Line Cook, Prep Cook, Grill Master and Sous Chef. Line Cook and Prep Cook (Evening or Daytime). Organized and efficient, capable of managing and leading our line cooks during service, possibly running BOH expo.

The Sous Chef partners closely with the Executive Chef and Chef de Cuisine to oversee daily kitchen operations, lead and develop the culinary team, and ensure consistent execution at the highest level. This role is for a chef-leader who thrives in a high-profile, high-volume, and high-expectation en

As a Sous Chef at FARMSHOP Santa Monica, you will work closely with the Executive Chef to ensure the highest standards of culinary excellence and operational efficiency. Previous experience in a culinary role, with at least 3 years in a Sous Chef or similar position. Collaborate with the Executive C

Previous experience as a Sous Chef or Kitchen Supervisor preferred. Executive Chef in delivering high-quality food, consistency, and service. Support the Executive Chef in daily kitchen operations.

Assist the Chef in all aspects of kitchen operations, including the preparation of hot and cold foods, maintaining the highest food and sanitation standards, and running the kitchen in the Executive Chef’s absence. A bold and exciting work environment, where we have constantly changing menus,

Lead line cook duties will consist of assisting the executive chef and sous chef with.The successful candidate will play a key role in contributing to our guest satisfaction and acquisition goals.Set up and stocking stations with all necessary supplies.Cook menu items in cooperation with the rest of

Under the guidance of the Chef Partner, Director of Culinary Operations, & Chef de Cuisine, take on key responsibilities to ensure exceptional service, foster a high-performance culture among management and staff, and drive the success and profitability of Vespertine. In conjunction with C

To continue delivering an unparalleled dining experience, Chef Aitor Zabala is seeking passionate, talented individuals to join the team as executive sous chef . Assist Chef Aitor Zabala developing his vison and implementing the menus for the restaurant. Work closely with the chefs and be avail

At least 1 year experience in a Executive Sous Chef or Chef de Cuisine role required. All of our chefs are actively engaged and present in the kitchen for all of service.

Minimum one year of experience as a Junior Sous Chef/Sous Chef, or equivalent role at a restaurant comparable in volume and level of cuisine. Sous Chef at a restaurant comparable in volume and level of cuisine. Ability to successfully train new Sous Chefs on all role responsibilities .

Join the Team at Jon & Vinny’s Team as a Chef de Cuisine!. The Chef de Cuisine position will be responsible for the following:. Perform semi-annual reviews for back of house staff and Sous chef(s) .

Minimum 5 years of experience in a leadership kitchen role, such as Executive Chef or Executive Sous Chef. The Executive Chef at KYU is a pivotal leader, responsible for overseeing all aspects of the kitchen operations and ensuring the highest standards of culinary excellence. The Executive Chef wil

You will be supporting the CDC, Exec Sous and Sous chef when necessary. Sous Chef looking to excel in management and exercise that highly creative side. If you are a Sous Chef we'd be interested in considering you as well for a higher roll.

The Sous Chef II position will be responsible for the following: . Assist Lead Sous with maintaining and updating attendance log. Assist CDC and Lead Sous in all BOH ordering through Margin Edge with approved vendors and the commissary kitchen.

Lolo Wine Bar is looking for a Sous Chef. Support upper management with Lolo AM/PM line duties and act as the lead under chef. Support the Chef in training, mentoring, developing, and managing the kitchen staff.

The Sous Chef I position will be responsible for the following: .