skillfactor-pipeline/data/gated/chef_relevant.json

[
 {
  "job_id": "6nT6pMWLktOm8j26AAAAAA==",
  "title": "Executive Chef - DMV",
  "employer": "Farmers Restaurant Group",
  "country": "us",
  "description": "EXECUTIVE CHEF - DMV\n\nOur 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.\n\nSalary Range: $100k - $120k\n\nWHAT OUR EXECUTIVE CHEFS DO:\n\n• Responsible for interviewing, hiring, training, developing, and retaining qualified culinary employees\n\n• Interact with, direct, and supervise kitchen employees on a daily basis in accordance with company standards\n\n• Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery\n\n• Assign and enforce operational goals for kitchen staff\n\n• Identify, address, and document individual employee performance problems\n\n• Understand, follow, and teach food allergy procedures and special orders/dietary restrictions\n\n• Perform weekly inventory, ensuring that kitchen is well stocked\n\n• Train and develop key employees for growth, advancement, and promotion\n\n• Work with culinary team to develop and test new recipes\n\n• Assign production duties to all kitchen staff\n\n• Develop schedule for employees ensuring that the location is fully staffed for each shift and meeting labor targets\n\n• Achieve food and labor costs\n\n• Meet daily with appropriate Manager/Sous Chef(s)/team to coordinate and ensure production standards\n\n• Become proficient in all stations within the kitchen\n\n• Expedite food orders from kitchen stations to dining rooms\n\n• Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines\n\n• Foster an environment of hospitality in which all team members put the guest first in every situation\n\n• Execute established food standards for overall guest satisfaction that meet or exceed company standards\n\nWHAT YOU NEED TO BE AN EXECUTIVE CHEF:\n\n• Experience managing in high volume restaurants, with a minimum of five years preferred\n\n• Strong understanding of restaurant operations\n\n• Passion for hospitality\n\n• Demonstrated ability to lead a team\n\n• Capable of identifying problems and determining accurate solutions on each shift\n\n• Fiscally responsible and experienced in achieving food and labor costs\n\n• Love for all things food and beverage\n\n• Be caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence\n\n• Able to speak, read, write, and understand the primary language(s) used in the workplace\n\n• Able to read and follow a recipe to standard\n\n• Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures\n\n• Capable of lifting up to 50 pounds, as needed\n\n• Continuous bending, stooping, reaching, twisting, and use of hands and arms\n\n• May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy"
 },
 {
  "job_id": "T3H72BJ5Be0OIP7PAAAAAA==",
  "title": "Executive Chef - Schlow Restaurant Group",
  "employer": "SCHLOW RESTAURANT GROUP LLC",
  "country": "us",
  "description": "Executive Chef - Now Hiring\n\nOpening Spring 2026\n\nSchlow Restaurant Group, led by James Beard Award–winning Chef Michael Schlow, is preparing to open its Washington, DC flagship restaurant in Spring 2026.\n\nFor more than two decades, Michael Schlow has been recognized nationally for delivering refined yet approachable cuisine rooted in technique, seasonality, and hospitality. The new DC flagship will reflect that legacy while setting a new standard for modern American dining in the city.\n\nThis restaurant will be a high-profile, design-forward space built for year-round energy. The concept will feature elevated American cuisine with strong seasonal influence, a dynamic bar program, private dining, and a vibrant dining room designed to become a true neighborhood anchor and destination.\n\nWe are seeking a driven, experienced Executive Chef to build and lead this kitchen from the ground up.\n\nThe Role\n\nThe Executive Chef will have full responsibility for kitchen leadership, food quality, staffing, systems development, financial performance, and daily execution. This is a foundational leadership role within Schlow Restaurant Group and the candidate will work directly with ownership and senior leadership on culinary direction, standards, goals, and objectives.\n\nThis position requires a hands-on culinary leader capable of operating at flagship level standards in a competitive DC market.\n\nLeadership & Culture\n\n• Build and maintain a positive, professional, high-accountability kitchen culture\n\n• Lead from the front with daily visible presence on the line\n\n• Train, mentor, and develop Sous Chefs and future leaders\n\n• Establish clear systems for prep, service, communication, and standards\n\n• Collaborate closely with the General Manager to align culinary execution with guest experience and financial performance\n\n• Contribute meaningfully to business strategy and long-term growth\n\nStaffing, Recruiting & Development\n\n• Recruit and hire a best-in-class opening team\n\n• Build a leadership bench that supports growth and scalability\n\n• Implement structured onboarding and training systems\n\n• Develop performance standards and conduct formal reviews\n\n• Create a kitchen environment that retains top talent in a competitive market\n\nCulinary Leadership & Execution\n\n• Lead all food preparation, presentation, and quality standards\n\n• Author seasonal menus and daily features aligned with the restaurant’s identity\n\n• Drive innovation while maintaining disciplined execution\n\n• Develop private dining and event menus\n\n• Ensure consistency at volume without compromising quality\n\nPurchasing & Systems\n\n• Establish and manage vendor relationships\n\n• Build disciplined ordering, receiving, and inventory systems\n\n• Monitor product quality and consistency\n\n• Implement efficient prep pars based on sales data\n\n• Maintain accurate inventory and cost tracking processes\n\nFinancial Performance\n\n• Manage food cost and kitchen labor to targeted benchmarks\n\n• Monitor daily labor and scheduling efficiency\n\n• Analyze food cost trends and adjust purchasing and prep systems accordingly\n\n• Participate in monthly P&L reviews and implement corrective action plans\n\n• Identify ongoing operational efficiencies without sacrificing standards\n\nQuality, Safety & Standards\n\n• Maintain uncompromising standards for taste, presentation, and technique\n\n• Ensure strict compliance with DC health and safety regulations\n\n• Oversee sanitation systems and preventive equipment maintenance\n\n• Create detailed recipe and portion controls to protect margins and brand integrity\n\nQualifications\n\n• 7+ years professional kitchen experience\n\n• 4+ years in an Executive Chef or senior leadership role\n\n• Experience opening or repositioning high-volume, quality-driven restaurants\n\n• Strong understanding of food cost, labor management, and P&L accountability\n\n• Proven ability to recruit, train, and retain strong culinary teams\n\n• High emotional intelligence and strong communication skills\n\n• Ability to perform in a flagship leadership role within a competitive DC dining market\n\nCompensation\n\n• Competitive base salary commensurate with experience\n\n• Performance-based incentive program tied to food cost, labor, and execution standards\n\n• Opportunity to lead the opening of a flagship restaurant within an established and respected restaurant group\n\n• Growth potential within Schlow Restaurant Group\n\nThis is a rare opportunity to define a kitchen culture from day one and build a flagship restaurant in Washington, DC under an award-winning culinary brand.\n\nQualified candidates should submit a resume and brief statement of culinary philosophy and leadership approach."
 },
 {
  "job_id": "jmqQ6VIe9LhijQHdAAAAAA==",
  "title": "Executive Chef - **New Restaurant** TEN TEN at One Washington Circle Tapestry by Hilton",
  "employer": "Concord Hospitality Enterprises",
  "country": "us",
  "description": "Great Opportunity to bring your culinary skills to Washington Circle.\n\nBeing a creative Chef at TEN TEN means you’ll be tempting the palettes of our guests with your attention to detail in presentation, quality, and safe serving.\n\nThe right candidate will be hands-on, organized, great computer skills, leadership abilities and have an attention to detail. They must possess the ability to quickly and authoritatively problem solve and delegate responsibilities to grow others. They must also be able to use their considerable experience as a resource to effectively coach and mentor others on the culinary side.\n\nWe are team players that work with our operations team to provide the best professional, competent and prompt service to our guests and our client partners.\n\n• A minimum of five years kitchen leadership\n• Full service / fine dining\n• Scratch kitchen background\n• Banquet experience\n• Strong admin / computer skills\n\nHere are some reasons our associates like working for us:\n\nWe offer competitive wages. Full-time associates are eligible to participate in a comprehensive benefit package, which includes medical/dental/vision plans, free life insurance, free short term disability, same day pay, LT disability options, 401K with match options, PTO, and career advancement opportunities.\n\nWhy Concord?\n\nOur culture is based on our five Cornerstones and they are what we consider our foundation: Quality, Integrity, Community, Profitability, and Fun. It’s important to us to provide a great work environment for our associates and we strive to hire the BEST associates in the market.\n\nOur “Associate First” culture supports and inspires personal development both within the workplace and beyond. Concord’s associates are what our company is built on, and we strive to recognize them for their hard work, dedication, and commitment to excellence. We value work life balance, diversity, and our commitment to provide the best customer service and quality accommodations in every market we exist\n\nIf you are seeking a position where you can grow and be a part of a fun team, this job may be your answer. We are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace."
 },
 {
  "job_id": "1heY1YJPvo5v0sh1AAAAAA==",
  "title": "Executive Chef (Multi-Unit Culinary Leader)",
  "employer": "Good Company Doughnuts & Cafe",
  "country": "us",
  "description": "Job Title: Executive Chef (Multi-Unit Culinary Leader)\nLocation: Northern Virginia + Washington, DC Area Cafes; Tysons Bakery\nJob Type: Full-Time | Performance-Based Compensation\nCompensation: $70,000–$90,000 base + bonus (OTE $80K–$110K)\n\nPosition Overview\n\nWe're looking for an Executive Chef to own culinary execution across multiple café locations and our commissary operation. This is not a “stay in the kitchen all day” role—this is a field leader, systems builder, and standards enforcer. You will be responsible for food quality, consistency, cost control, team development, and menu innovation across all units. You will work directly with ownership and Restaurant Managers to translate vision into scalable execution.\nBottom line: if it's coming out of the kitchen, you own it.\n\nCore Responsibilities\n\nMulti-Unit Culinary Leadership\n\nOversee all food production across cafés and commissary\n\nOversee all food production in support of Catering execution\n\nEnsure absolute consistency in recipes, presentation, and quality\n\nConduct regular site visits and audits (daily/weekly cadence)\n\nAct as the culinary standard-bearer across the organization\n\nOwn kitchen execution: you fill the gaps when neededGood Company Doughnuts & Café Ballston Café / National Landing Café\n\nSystems & Process Development\n\nBuild and document SOPs for all kitchen operations\n\nStandardize recipes, yields, prep processes, and plating\n\nImplement production systems that scale with growth\n\nPartner with operations to align kitchen flow with service demands\n\nFood Cost & Financial Performance\n\nOwn COGS targets (Restaurant 365 Accounting System & Inventory)\n\nManage purchasing, vendor relationships, and inventory standards\n\nDrive waste reduction and portion control discipline\n\nCollaborate with finance on margin optimization\n\nMenu Development & Innovation\n\nLead seasonal menu updates and product development\n\nCollaborate with Beverage and Pastry Directors to ensure menu alignment\n\nCollaborate with Marketing Team to facilitate promotions and content generation\n\nBalance creativity with operational simplicity and scalability\n\nMaintain brand integrity while evolving offerings\n\nSupport LTOs, catering menus, and retail product expansion\n\nCommissary & Production Oversight\n\nManage centralized production for food preparation items\n\nOptimize production planning and distribution to cafés\n\nEnsure food safety, labeling, and compliance standards\n\nImprove throughput without sacrificing quality\n\nTeam Leadership & Development\n\nHire, train, and develop kitchen leaders (Chefs, Kitchen Managers)\n\nBuild a culture of discipline, pride, and accountability\n\nImplement clear performance expectations and coaching systems\n\nCoordinate activities with senior leadership, Restaurant and Kitchen Management\n\nCommunicate professionally and in accordance with Company Team Norms\n\nIdentify and develop future leaders\n\nFood Safety & Compliance\n\nEnforce all health department and food safety standards are exceeded\n\nEnsure all Kitchen licensing and certifications are current\n\nLead audits, inspections, and corrective actions (BOH Quality Control Plan)\n\nEnsure staff adhere to Company policies\n\nMaintain production and waste records\n\nMaintain best-in-class cleanliness and organization\n\nWhat Success Looks Like\n\nGuests experience the same product, every time, at every location\n\nKitchens run clean, tight, and efficient—no chaos\n\nFood cost is controlled and predictable\n\nNew locations open smoothly with plug-and-play systems\n\nTeam leaders are developed, Kitchen Managers capable of independent operations\n\nInnovation happens via a managed process without breaking operations\n\nQualifications\n\n7–10+ years culinary leadership experience\n\nProven success in multi-unit and or commissary-driven concepts\n\nStrong background in high-volume production environments\n\nExperience and proficiency with Restaurant 365\n\nExperience with full-service, café, and fast-casual concepts preferred\n\nDemonstrated culinary excellence; you must be a great cook, not just a manager\n\nDeep understanding of food cost, labor efficiency, and kitchen systems\n\nDemonstrated ability to build and scale processes—not just execute them\n\nServSafe (or equivalent) certification required\n\nLeadership Profile\n\nOperator first – you understand the grind and respect it\n\nStandards-driven – you don't tolerate “close enough”\n\nBuilder – you create systems that last\n\nCoach – you develop people and the team\n\nCalm under pressure – no drama, just solutions; quiet professional\n\nOwnership mindset – you think like it's your business\n\nCompensation & Structure\n\nCompetitive base salary (applicant based): $70,000 - $90,000\n\nPerformance-based bonus tied to:\n\no Food cost targets\n\no Quality scores / audits\n\no Unit performance\n\nGrowth path to VP of Culinary / Culinary Director\n\nCompetitive benefits package (health, 401k, PTO etc.)\n\nWhy This Role Matters\n\nWe're scaling. Fast.\n\nThe right culinary leadership will ensure quality and cost control while nurturing a high performing, winning culture. This role is the backbone of operational excellence. You won't just run kitchens—you'll build the system that develops the team and enables Company growth"
 },
 {
  "job_id": "GCz2rZoTiy1Z9wgMAAAAAA==",
  "title": "Private Chef",
  "employer": "Domestic | Match",
  "country": "us",
  "description": "Overview\n\nPrivate Chef | Washington, DCThis position is only open to local DC-based candidates OR candidates living on the East Coast and willing to relocate.\n\nThis is a rare opportunity to join a quietly exceptional household culinary program. A discreet, established family based in Washington, DC is looking for a talented Private Chef to work within a close-knit culinary and hospitality team that takes its work - and its values - seriously.\n\nThis household runs on intention. Clean living isn't a trend here; it's a way of life. Everything that comes out of this kitchen is organic, thoughtfully sourced, and prepared with full consciousness of what goes into the body and the home. Zero plastic. Whole-home filtration. Relationships with farmers, butchers, and purveyors who share the same standards. If you've ever found yourself down a rabbit hole on EWG ratings, researching microplastic-free salts, or making bone broth just because it felt right, you already understand the ethos of this kitchen.\n\nThe cooking itself is equally compelling. The culinary style leans Italian, Mediterranean, and Californian, with a confident hand in protein-forward dishes that are executed simply and beautifully. The standard here is high, but the approach is grounded - ingredient-driven cooking where simplicity is intentional and execution is everything. Range matters here: the kitchen feeds everyone from a young child to health-focused adults with specific dietary preferences, and the ability to move fluidly across all of it is essential.\n\nYou will be working within an experienced culinary team, supported by a kitchen assistant and guided by a Lead Chef. The right person thrives with a high degree of independence in the kitchen, communicates clearly and consistently, and understands that being three steps ahead is not optional, it's the job. Menus are collaborative, documentation is thorough, and the handoff between shifts is treated with the same care as the food itself.\n\nIf you are someone who cooks with conviction, keeps a quiet and professional presence in a private home, and finds genuine meaning in feeding people well, this is a remarkable place to do that work.\n\nResponsibilities\n• Prepare daily meals across breakfast, lunch, and dinner with a focus on clean, protein-forward, seasonally driven cooking\n• Execute across a range of dietary preferences and protocols within the household, including gluten-free, low glycemic, and dairy-minimal preparations\n• Maintain a consistent foundation of staples - bone broths, meal prep, and packed meals as requested\n• Manage and direct the on-site kitchen assistant during your shift\n• Maintain meticulous documentation in the team's shared culinary system, including recipes, weekly handovers, and shift notes - no detail too small\n• Source and work with approved organic purveyors; uphold the household's strict standards around ingredients, packaging, and environmental consciousness\n• Participate in menu development in collaboration with the Lead Chef; contribute new ideas thoughtfully\n• Prepare for and support in-home dining events of up to 12 guests\n• Prepare daily to-go meals for the principal\n• Maintain a clean, organized, and zero-waste kitchen environment at all times\n• Be flexible to accommodate a schedule that varies based on the rhythm and needs of the household\n• Travel with the family if requested - up to 15-20%\n• Coordinate and communicate with the estates and hospitality teams frequently - polished communication (and tech) skills are critical\n\nQualifications\n• Culinary degree or equivalent professional training is strongly preferred\n• Minimum 5 years of experience in a high-level culinary environment; candidates with both restaurant and private household experience will be prioritized.\"\n• Deep fluency in farm to table cooking, Italian, Mediterranean, Thai, Coastal and California cuisine; comfort with plant-forward, protein-focused, and clean cooking philosophies.\n• Genuine alignment with organic, sustainable, and health-conscious cooking - this is a non-negotiable aspect of the role\n• Strong systems orientation: comfortable with documentation, Google Drive, Slack, and team communication protocols\n• Calm, collaborative, and ego-free; equally comfortable taking direction and working independently\n• Discreet and professional in a private home environment; understands the importance of a quiet, unobtrusive presence\n• Open to occasional travel; valid driver's license required\n• Based in the Washington, DC area or NYC (willing to relocate to DC)\n• Legally authorized to work in the US\n• Must be willing to undergo an extensive background check and have excellent employment references\n\nCompensation\n• $135,000++ base salary, commensurate with experience\n• Comprehensive benefits package\n• Performance reviews with opportunity for growth\n\nDM Estate Staffing is a domestic staffing firm headquartered in Silicon Valley, dedicated to connecting exceptional Private Service Professionals with private clients and family offices across the United States. Built over more than a decade on referrals and repeat clients, we have grown thoughtfully by doing one thing well: finding the right person for the right home.\n\nEvery member of our recruiting team has worked personally in the homes of prominent private clients, as estate managers, private chefs, household leaders, and more. That lived experience is what sets us apart. We don't just understand private service in theory; we've navigated its nuances, its demands, and its deeply personal nature from the inside. That perspective shapes every search we conduct and every candidate we represent.\n\nWe encourage you to regularly explore our job board and apply for any roles that align with your experience and aspirations. When your background aligns with what our clients are looking for, we will be in touch. We hope to have the opportunity to work with you soon."
 },
 {
  "job_id": "yqPCdZS7T5M6NNdYAAAAAA==",
  "title": "Multi-Unit District Executive Chef - Washington, DC",
  "employer": "Tatte Bakery & Cafe",
  "country": "us",
  "description": "Tatte began in 2007 in a home kitchen with a passion for baking and the belief that well-crafted food has the power to bring people together. That spirit continues to guide us today.\n\nWe are a design-forward bakery and café bringing together handcrafted food, exceptional coffee, warm hospitality, and beautiful spaces designed for gathering, connection, and everyday ritual.\n\nAt our core, we are craftspeople. Chefs, bakers, baristas, and café teams united by a shared passion for excellence. We believe even the smallest details matter, because every dish, every cup of coffee, and every interaction is an opportunity to brighten someone's day.\n\nWHY TATTE\n\nWe're looking for people who believe hospitality matters and share our mission: To Inspire, Care for, and Nurture Life. Every day.\n\nAt Tatte, we believe craft is more than a skill. It's a way of caring. It's found in the details: a perfectly prepared dish, a thoughtfully executed training moment, and a commitment to excellence in every café we support. We believe these small acts, repeated every day, have the power to make life a little richer and more meaningful.\n\nYou'll join a team that takes pride in its work, supports one another, and is committed to learning and growth. We hold ourselves to high standards while creating an environment where people can develop their talents, build meaningful careers, and make an impact.\n\nAs we continue to grow, so do the opportunities for our team. Whether you're exploring a new path or taking the next step in your career, you'll help create moments of inspiration, comfort, and connection for our guests each day.\n\nBecause while we serve exceptional food, coffee, and pastries, we hope to create something more enduring: places where people feel welcomed, cared for, and inspired to return again and again.\n\nTHE ROLE\n\nThe Multi-Unit District Executive Chef (DEC) supports 6–8 cafés by providing café management teams with the tools, training, and leadership necessary to ensure every savory kitchen team member delivers on Tatte’s commitment to uncompromising quality and craftsmanship.\n\nThe DEC continuously educates, trains, and supports café team members in understanding and adhering to food quality and safety standards, while mentoring kitchen leaders to grow and develop their teams and build a strong kitchen culture across savory operations.\n\nSuccessful District Executive Chefs are experienced multi-unit culinary leaders who thrive in fast-paced environments, develop high-performing teams, and drive operational excellence through coaching, accountability, and partnership.\n\nKey Responsibilities\n\n• Train café managers, supervisors, and hourly team members on food safety, sanitation, food quality, and professional development\n• Support building and training teams for New Café Openings (NCO)\n• Build trust through clear communication, coaching, and feedback\n• Partner with District Managers to select, develop, and manage kitchen leaders, including succession planning\n• Maintain food quality standards across savory operations and ensure adherence to recipe specifications\n• Oversee the rollout of new savory menu items\n• Implement and maintain all café kitchen systems and operational standards\n• Support food safety and sanitation procedures across all cafés\n• Assist kitchen leaders with inventory management, purchasing, storage, and waste reduction\n• Teach ServSafe, Food Handler, and other required certification classes\n• Ensure management team members maintain required licenses and certifications\n• Certify team members for Pro Team roles, Station Lead roles, and Manager-in-Training programs\n• Investigate food quality and food safety concerns within cafés\n• Partner with Culinary, Operations, and cross-functional leaders to improve food quality and operational standards\n• Other duties as assigned\n\nEssential Functions / Working Conditions\n\n• Ability to work a flexible schedule based on business needs, including days, nights, weekends, and holidays\n• Ability to work 10+ hour shifts and stand, sit, squat, or walk for extended periods of time\n• Ability to grasp, reach overhead, push, lift, and carry up to 50 pounds\n• Ability to travel regularly between multiple café locations\n\nRequired\n\nQUALIFICATIONS & EXPERIENCE\n\n• 2–4 years of District Executive Chef experience managing 4+ high-volume, full-service and/or polished fast-casual restaurants\n• Demonstrated success supporting guest service excellence and P&L management, including sales, inventory, labor, and operational reporting\n• Proven leadership experience selecting, developing, training, and coaching kitchen leaders and savory operations teams\n• Strong organizational, interpersonal, and problem-solving skills\n• Excellent verbal and written communication skills\n• Highly organized with strong attention to detail\n• High school diploma or equivalent\n\nPreferred\n\n• B.S. in Culinary Arts, Food Service Management, Hospitality Management, or related field, OR A.S. Degree/Culinary Certificate with relevant experience\n• Proficiency in Microsoft Office including Word, Excel, and Outlook\n• Experience with UKG/UltiPro, Toast POS, CrunchTime, and TeamworX\n• Current ServSafe, Allergen, and ChokeSaver certifications\n• Experience supporting New Café Openings (NCO)\n• Experience overseeing comparable or larger multi-unit operations\n• Established operational experience within the Tri-State market\n• Reliable transportation and ability to travel between locations\n\nOur Benefits & Perks\n\n• Competitive Pay: $105,000–$130,000 annually, depending on experience, plus bonus potential of up to 10%\n• Paid vacation and sick time\n• 401(k) with company match\n• Free employee assistance program services\n• Flexible schedule with no late nights\n• Health, dental, and vision insurance\n• Complimentary meals and drinks\n• Exciting career growth potential\n\nLearn more about us at tattebakery.com\n\nJoin us on our journey to create something special!\n\nPlease note that Tatte is an E Verify employer."
 },
 {
  "job_id": "gqHZ1zzRN-OyC_TRAAAAAA==",
  "title": "Regional Chef",
  "employer": "Taher, Inc",
  "country": "us",
  "description": "At Taher, it really is all about the food!\n\nOur Regional Chefs manage Business and Industry operations while connecting food and our clients. This highly visible role includes food execution, employee training, and educating students and faculty about culinary programs and food preparation. If you are passionate about preparing food that delights your customers and creating an excellent guest experience, consider joining the Taher team.\n\nEssential Functions:\n\n• Produce quality, creative food as it relates to the culinary world\n\n• Ensure all policies and procedures based on food sanitation, preparation, HACCP, and safety practices are being followed\n\n• On display cooking for clients and staff.\n\n• Understanding and setting up food displays and executing catering events\n\n• Teaching in small groups and training employees\n\n• Must lead by example\n\n• Willing to do any job to be involved with the staff to get the job done\n\n• Assist with marketing programs, promotions and menu development\n\n• Must be flexible, organized and able to independently manage tasks\n\n• Communicate with food service directors, chef council, district managers and other members of the operations team\n\n• Lead and train employees on corporate standards and programs\n\n• Foster collaboration across the organization to ensure overall success of company goals\n\n• Enforce Taher's Culinary Standards-Food4life philosophy, recipe adherence, menu development to maintain company standards on inventory and controlling waste and left over food\n\n• Take initiative to find creative and innovative ways to stay current, promote food items within regulations and food cost parameters\n\n• Key team member on the opening team for new business\n\n• Performs other related duties as assigned by leadership\n\nWe are proud to offer competitive benefits including:\n\n• Sick time and paid vacation\n\n• 401K\n\n• Long-Term Disability\n\n• Incentive and bonus Eligible\n\n• Competitive Compensation\n\n• Opportunities for Advancement\n\n• On the Bus Line\n\n• Free Daily Lunch\n\n• Employee Safety is a priority and we use Viral Sign Advanced Screening for Viruses\n\n• Employee Training and Development\n\nWho we are:\n\nFounded in 1981, Taher, Inc. is a leading foodservice management company that helps clients find solutions on how to serve their customers a healthy, nutritious, chef-driven, experience.\n\nWe focus on serving fresh food, expertly prepared by a team of chefs, monitored by a group of seasoned veterans, and delivered at a reasonable price.\n\nWe offer contract food services for schools, businesses, seniors, catering, micro-market, vending, and outdoor education; prepared meal services for retail locations; and baked goods. Taher is a Food Management Magazine Top 25 Food Service Contract Company.\n\nRequirements:\n\n• Professional Culinary Degree and/or prior relevant food service experience\n\n• Effective oral and written communication skills\n\n• Must be flexible, able to pivot, and adapt to change\n\n• Proficient computer skills in MS Office and other platforms\n\n• Enjoy working with people of all ages and understand excellence in \"service\"\n\n• Excellent time management, organization, and planning skills\n\n• High energy and ability to stand on feet for long periods of time in a fast-paced environment\n\n• Previous experience with control food and labor cost, demonstration cooking, and menu development\n\n• Successfully pass a criminal background check\n\nEOE/AA"
 },
 {
  "job_id": "Wa75_fZcukA7MyKSAAAAAA==",
  "title": "Exec Chef",
  "employer": "TPG Hotels Resorts and Marinas",
  "country": "us",
  "description": "Chef | Boutique Hotel\n\nResponsible for overseeing all culinary operations for the hotel restaurant, breakfast service, special events, and in-room dining. Creates high-quality menus, manages food preparation, maintains food safety standards, controls costs, and delivers exceptional dining experiences that align with the hotel's brand and guest expectations.\n\nKey Responsibilities:\n\n• Prepare and execute breakfast, lunch, dinner, banquet, and special event menus.\n\n• Ensure consistency, quality, and presentation of all food offerings.\n\n• Manage food purchasing, inventory, and vendor relationships.\n\n• Control food and labor costs while maintaining profitability.\n\n• Train, supervise, and develop kitchen staff.\n\n• Maintain compliance with health, sanitation, and food safety regulations.\n\n• Collaborate with hotel leadership on seasonal menus, promotions, and guest experiences.\n\n• Monitor kitchen operations, equipment maintenance, and cleanliness standards.\n\n• Respond to guest feedback and accommodate dietary restrictions and special requests.\n\nQualifications:\n\n• Previous experience as a Chef or Sous Chef in a hotel, restaurant, or luxury hospitality environment.\n\n• Strong knowledge of food preparation, menu development, and cost control.\n\n• Excellent leadership, communication, and organizational skills.\n\n• Ability to work flexible schedules, including weekends and holidays.\n\n• ServSafe Certification preferred.\n\nEqual Opportunity Employer\n\nThis employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor."
 },
 {
  "job_id": "I6YMBfsMnrCVaZzAAAAAAA==",
  "title": "Executive Chef 3",
  "employer": "Sodexo",
  "country": "us",
  "description": "Sign On Bonus Available\n\nSodexo is currently seeking a dynamic Executive Chef to lead our culinary operations at Ingleside at Rock Creek in Washington, DC. Ingleside at Rock Creek is a culturally rich, not-for-profit Life Plan Community offering an engaged lifestyle with exceptional amenities, steps from the beautiful Rock Creek Park, a gem in our nation’s capital.\n\nThe Executive Chef will lead a culinary team of approximately 20 professionals, overseeing all aspects of food production, quality assurance, safety, and service across multiple dining venues. The ideal candidate is a culinary innovator and relationship builder—someone who thrives in a high-end environment, enjoys being in front of residents, and can balance operational excellence with personal engagement. Typical shift is 10:00am-7:00pm, Sunday - Thursday.\n\nWhat You'll Do\n\n• Implement and standardize all culinary systems and procedures for residents: Catering, Mindful, garnishing, panning charts, production, puree standardization, FMS sheets, inventory control, HACCP, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Sodexo standards will be the benchmark.\n• Actively interact with residents, many of whom are former government officials, world travelers, and highly engaged community members.\n• Build strong relationships by being visible, approachable, and responsive to resident feedback.\n• FMS: monitoring, Audits, implementation and standardization for new menus;\n• be responsible for Food and Physical Safety and annual training for all hourly associates;\n• Gold Check audits: conduct audits, create action plans based on audit findings. Responsible for keeping and updating GC audit books;\n• Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits;\n• improve and standardize catering and banquet services, create menus based on client needs.\n\nWhat We Offer\n\nCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:\n\n• Medical, Dental, Vision Care and Wellness Programs\n• 401(k) Plan with Matching Contributions\n• Paid Time Off and Company Holidays\n• Career Growth Opportunities and Tuition Reimbursement\n\nMore extensive information is provided to new employees upon hire.\n\nWhat You Bring\n\n• proven experience as an Executive Chef or senior culinary leader in high-end hospitality, private clubs, or luxury residential settings;\n• menu planning experience with the demonstrated ability to stay current with new culinary trends;\n• strong leadership and communication skills with the ability to maintain the highest of standards and implements company policies;\n• experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset;\n• a strong understanding of forecasting, food cost management, purchasing, inventory and labor management concepts;\n• the ability to successfully lead, develop and train a team;\n• proficient computer skills as well as exceptional organizational and customer services skills;\n• Servsafe certified as well as working knowledge of HACCP and experience with Health and Safety audits; and\n• Culinary degree and/or a C.E.C. (Certified Executive Chef) is a plus.\n\nWho We Are\n\nAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.\n\nOur company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.\n\nQualifications & Requirements\n\nMinimum Education Requirement - Bachelor’s Degree or equivalent experience\n\nMinimum Management Experience - 3 Years\n\nMinimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc."
 },
 {
  "job_id": "qNiBFi8PwW3cNPMTAAAAAA==",
  "title": "Head Chef - Transformative School Kitchen Leader",
  "employer": "Red Rabbit",
  "country": "us",
  "description": "A prominent school food management company based in Washington, DC, specializing in providing high-quality and nutritious meals to students across various educational institutions, is currently seeking an experienced Head Chef to lead the culinary operations within a school cafeteria setting. This company prides itself on its commitment to food safety, healthy eating habits, and fostering a positive dining experience for children. As part of a fast-growing organization dedicated to enhancing school meal programs, the company emphasizes innovation, teamwork, and maintaining rigorous food standards. The environment is dynamic, community-focused, and centered around delivering excellence in food service and culinary management.\n\nThe Head Chef role is a leadership position integral to the successful operation of the cafeteria kitchen. The individual in this role will be responsible for overseeing all culinary activities, managing kitchen staff, and ensuring compliance with food safety regulations. This position demands a leader with a passion for culinary arts and a strong ability to manage operations efficiently while supporting a collaborative team environment. The Head Chef will design menus that meet nutritional guidelines, control inventory, optimize food quality, and provide continuous training to kitchen personnel. The role is also geared towards maintaining high standards of cleanliness and operational safety. This full-time position offers a competitive salary ranging from $50,000 to $60,000 annually. Additionally, the company provides several attractive benefits such as paid time off, comprehensive health insurance coverage, and opportunities for professional development to support career growth. This role is an excellent opportunity for culinary professionals who are eager to make a meaningful impact on the health and wellbeing of students through exceptional food service leadership."
 },
 {
  "job_id": "h-atacQdyNBFMJ3ZAAAAAA==",
  "title": "Cafe Head Chef - Downtown, DC",
  "employer": "Tatte Bakery & Cafe",
  "country": "us",
  "description": "Tatte began in 2007 in a home kitchen with a passion for baking and the belief that well-crafted food has the power to bring people together. That spirit continues to guide us today.\n\nWe are a design-forward bakery and café bringing together handcrafted food, exceptional coffee, warm hospitality, and beautiful spaces designed for gathering, connection, and everyday ritual.\n\nAt our core, we are craftspeople. Chefs, bakers, baristas, and café teams united by a shared passion for excellence. We believe even the smallest details matter, because every dish, every cup of coffee, and every interaction is an opportunity to brighten someone's day.\n\nWHY TATTE\n\nWe're looking for people who believe hospitality matters and share our mission: To Inspire, Care for, and Nurture Life. Every day.\n\nAt Tatte, we believe craft is more than a skill. It's a way of caring. It's found in the details: a perfectly prepared dish, a thoughtfully crafted guest experience, and a team committed to excellence. We believe these small acts, repeated every day, have the power to make life a little richer and more meaningful.\n\nYou'll join a team that takes pride in its work, supports one another, and is committed to learning and growth. We hold ourselves to high standards while creating an environment where people can develop their talents, build meaningful careers, and make an impact.\n\nAs we continue to grow, so do the opportunities for our team. Whether you're exploring a new path or taking the next step in your career, you'll help create moments of inspiration, comfort, and connection for our guests each day.\n\nBecause while we serve exceptional food, coffee, and pastries, we hope to create something more enduring: places where people feel welcomed, cared for, and inspired to return again and again.\n\nTHE ROLE\n\nThe Cafe Head Chef is responsible for overseeing all kitchen operations within the café and plays a critical role in the success and growth of the kitchen team. Cafe Head Chefs may supervise up to 25 team members, including Line Cooks, Prep Cooks, and Dishwashers. This role requires the ability to engage, inspire, and lead a strong team while maintaining operational excellence in a fast paced, high volume environment.\n\nOur Cafe Head Chefs work closely with both Front and Back of House teams to deliver exceptional food quality, consistency, and hospitality standards throughout the café.\n\nSuccessful Cafe Head Chefs are passionate about culinary excellence, thrive in fast paced kitchen environments, and are committed to developing strong teams while upholding Tatte’s standards for quality, execution, and guest experience.\n\nKey Responsibilities\n\n• Lead with professionalism, accountability, and strong kitchen leadership\n• Maintain high standards for food quality, consistency, cleanliness, and organization\n• Develop, coach, and support kitchen team members\n• Lead kitchen operations with efficiency and attention to detail\n• Uphold all food safety, sanitation, and operational standards\n• Live Tatte’s core values and help support our mission\n• Have flexibility to work a variety of shifts, including mornings, evenings, weekends, and holidays\n\nScope Of Responsibilities\n\n• Run kitchen production and service according to established operational guidelines\n• Follow and enforce recipe, portioning, and presentation standards\n• Complete and utilize daily production worksheets and waste logs while monitoring food quality\n• Train kitchen staff in food preparation, safe handling, equipment operation, food safety, and sanitation standards\n• Establish and maintain cleaning and maintenance schedules for kitchen equipment, storage, and work areas\n• Maintain inventory levels within established guidelines while ensuring product availability\n• Follow company safety and sanitation policies and procedures\n• Participate in meetings, trainings, and professional development programs as needed\n• Support implementation and execution of seasonal menu changes\n• Other duties as assigned\n\nEssential Functions / Working Conditions\n\n• Ability to work a flexible schedule based on business needs, including days, evenings, weekends, and holidays\n• Ability to work 10+ hour shifts and stand, sit, squat, or walk for extended periods of time\n• Ability to grasp, reach overhead, push, lift, and carry up to 50 pounds\n\nRequired\n\nQUALIFICATIONS & EXPERIENCE\n\n• Minimum 3–5 years of progressive culinary or kitchen management experience, depending on formal education or training\n• Proven passion for culinary excellence and exceeding guest expectations\n• Strong operational knowledge and understanding of systems, methods, and processes that contribute to successful kitchen execution\n• Excellent verbal and written communication skills\n• Highly organized with strong attention to detail\n• High school diploma or equivalent\n\nPreferred\n\n• Hospitality Education – A.O.S. Degree in Culinary Arts or Culinary Certificate with required experience\n• Proficiency in Microsoft Office including Word, Excel, and Outlook\n• Previous experience working with UKG/UltiPro, Toast POS, CrunchTime, and TeamworX\n• ServSafe, Allergen, and ChokeSaver certifications\n\nOur Benefits & Perks\n\n• Competitive Pay: $76,000–$96,000 annually, depending on experience\n• 401(k) with company match\n• Parking benefit when applicable\n• Free employee assistance program services\n• Flexible schedules with no late nights\n• Health, dental, and vision insurance\n• Paid sick and vacation time\n• Hands on and classroom style training\n• Free meals and drinks\n• Exciting potential for growth\n\nPlease note that we hire managers for the greater DC market, and while we strive to place them in cafés that are convenient to them, we do not guarantee placement at specific cafés.\n\nLearn more about us at tattebakery.com\n\nJoin us on our journey to create something special!\n\nPlease note that Tatte is an E Verify employer."
 },
 {
  "job_id": "FqHhVQdjeNYGnLIhAAAAAA==",
  "title": "Food Service Executive Chef",
  "employer": "Amentum",
  "country": "us",
  "description": "Amentum is seeking a Food Service Executive Chef for multiple OCONUS locations contingent upon award. The Food Service Chef - Executive leads the culinary team in delivering exceptional meal services, ensuring quality and variety in large-scale food operations.\n\nEssential Responsibilities\n\n• Plan and execute high-quality meal services, ensuring variety and nutritional value.\n\n• Lead and develop a team of culinary professionals.\n\n• Maintain compliance with Serve-Safe standards and other regulatory requirements.\n\n• Collaborate with the management team to enhance dining experiences.\n\nMinimum Position Knowledge, Skills, and Abilities Required\n\n• Associate’s Degree in Culinary Arts or equivalent experience, with significant experience in executive chef roles.\n\n• Proven experience in leading and developing food service teams.\n\n• Required clearances are site-driven, with an expectation of obtaining appropriate clearance within eight (8) months of contract award.\n\nWork Environment, Physical Demands, and Mental Demands\n\n• Work in a fast-paced kitchen environment.\n\n• Physical demands include standing for long periods and lifting up to 50 pounds.\n\n• Mental demands include creativity and the ability to manage stress effectively.\n\n• Other Responsibilities:\n\nSafety - Amentum enforces a safety culture whereby all employees have the responsibility for continuously developing and maintaining a safe work environment. As appropriate, each employee is responsible for completing all training requirements and fulfilling all self-aid/buddy aid responsibilities, participating in emergency response tasks, and serving on safety committees and teams.\n\nQuality - Quality is the foundation for the management of our business and the keystone to our goal of customer satisfaction. It is our policy to consistently provide services that meet customer expectations. Accordingly, each employee must conform to the Amentum Quality Policy and carry out job activities in compliance with applicable Amentum Quality System documents and customer contracts. Each employee must read and understand his/her Quality Management and Customer Satisfaction responsibilities.\n\nProcedure Compliance - Each employee must read, understand, and implement the general and specific operational, safety, quality, and environmental requirements of all plans, procedures, and policies pertaining to his/her job.\n\nAmentum is proud to be an Equal Opportunity Employer. Our hiring practices provide equal opportunity for employment without regard to race, sex, sexual orientation, pregnancy (including pregnancy, childbirth, breastfeeding, or medical conditions related to pregnancy, childbirth, or breastfeeding), age, ancestry, United States military or veteran status, color, religion, creed, marital or domestic partner status, medical condition, genetic information, national origin, citizenship status, low-income status, or mental or physical disability so long as the essential functions of the job can be performed with or without reasonable accommodation, or any other protected category under federal, state, or local law. Learn more about your rights under Federal laws and supplemental language at Labor Laws Posters."
 },
 {
  "job_id": "J-pe7piC76r5HDxfAAAAAA==",
  "title": "Executive Chef",
  "employer": "Erickson Senior Living",
  "country": "us",
  "description": "Location:\nRiderwood Village by Erickson Senior LivingWe are seeking a talented and experienced Executive Chef to lead culinary operations across two distinct dining venues:\n• Fireside Restaurant – A full-service fine dining restaurant delivering an elevated dinner experience\n• Potomac Café – A dynamic, all-day café offering deli selections and cook-to-order meals for breakfast, lunch, and dinner\nWe are looking for a strong hospitality leader with a proven track record of success who can help drive our innovative Signature Dining Programs. This role emphasizes from-scratch cooking, high-quality ingredients, and creative, chef-inspired menus that elevate the overall guest experience. Your leadership, vision, and commitment to excellence will play a key role in continuing to grow and refine our culinary offerings.\nWhat we offer:\n• Comprehensive medical, dental, and vision plans, with wellness reimbursements and telemedicine\n\n• Generous PTO, plus paid volunteer hours in accordance with applicable state law\n\n• 401(k) with a 3% company match for team members 18+\n\n• Onsite medical centers and health/well-being resources for team members and their families\n\n• Education assistance, certification reimbursement, and access to 6,000+ online courses\n\n• Exciting growth opportunities as we expand and open new communities\n\nCompensation:\n• Commensurate with experience from $80,000 - $90,000 annually, plus eligibility for annual bonus\n\nHow you will make an impact\n• Ensure efficient and high-quality food purchasing, preparation, and presentation within budget\n\n• Supervise all kitchen staff and oversee BOH systems, core menus, and recipe management\n\n• Maintain kitchen and equipment sanitation; conduct monthly internal sanitation audits\n\n• Ensure compliance with all federal and state food safety regulations (Health Dept./HAACP)\n\n• Partner with General Manager to address and resolve food production or presentation issues\n\n• Maintain high standards for food quality and plate presentation\n\n​\nWhat you will need\n• Minimum of 3 years Executive Chef experience.\n\n• Fine dining experience a plus.\n\n• Knowledge of ala carte and catering trends with focus on quality, production, sanitation, food cost controls and food presentation\n\n• Good knowledge of PC software and POS systems (Word, Excel, Outlook, Power Point).\n\nPlease note that specific state regulations and requirements may be applicable. These regulations take precedence over the requirements outlined in the job description.\nRiderwood is a beautiful 120-acre continuing care retirement community in Silver Spring, Maryland. We’re part of a growing national network of communities managed by Erickson Senior Living, one of the country’s largest and most respected providers of senior living and health care. Riderwood helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us. As part of our team, you'll enjoy flexibility and work-life balance to meet your personal and professional goals, and we are committed to providing you with opportunities to learn and grow.\nErickson Senior Living, its affiliates, and managed communities are Equal Opportunity Employers and are committed to providing a workplace free of unlawful discrimination and harassment on the basis of race, color, religion, sex, age, national origin, marital status, veteran status, mental or physical disability, sexual orientation, gender identity or expression, genetic information or any other category protected by federal, state or local law"
 },
 {
  "job_id": "7tx7eqJRpThgl4ljAAAAAA==",
  "title": "[HIRED] Private Chef Job ($60-$70/hr)",
  "employer": "White House Nannies",
  "country": "us",
  "description": "A wonderful new family in DC is looking to hire a professional and dedicated Private Chef to create healthy, flavorful, and nutritionally-balanced meals for their small family. The ideal candidate will be responsible for grocery shopping, meal planning, meal prep, and cooking meals that align with the family’s dietary preferences and needs. As the baby grows, the chef will also prepare healthy meals for the child."
 },
 {
  "job_id": "ex7bitJegXf1p5DDAAAAAA==",
  "title": "Chef/Sous Chef",
  "employer": "Peace Ventures World-Wide",
  "country": "us",
  "description": "Bammy's Modern Caribbean Restaurant located at the Navy Yards is seeking a passionate, skilled chef to create authentic Caribbean meals for our patrons. You will be responsible for planning our menu, ensuring that each dish is nutritious and cost-effective, and collaborating with a team of kitchen staff to deliver food that meets the highest quality standards.\n\nTo ensure success in your role here at Bammy's, you should be an excellent leader with great organizational skills and impeccable time management. Top candidates will also be creative individuals, capable of creating dishes that set us apart and keep people coming back for more.\n\nResponsibilities:\n\n• Ensuring that all food is of excellent quality and served in a timely manner.\n\n• Planning the menu, keeping in mind the budget, and availability of seasonal ingredients.\n\n• Overseeing all kitchen operations.\n\n• Coordinating kitchen staff, and assisting them as required.\n\n• Training staff to prepare and cook all the menu items.\n\n• Tracking inventory, placing orders.\n\n• Enforcing safety and sanitation standards in the kitchen.\n\n• Creating new recipes to keep the menu fresh.\n\n• Keeping up to date with industry trends.\n\n• Receiving feedback and making improvements where necessary.\n\nRequirements:\n\n• Culinary school degree/diploma (Preferred).\n\n• Strong Caribbean cooking skill set and background.\n\n• Advanced knowledge of the culinary arts.\n\n• Perfectionism in sanitation and quality control.\n\n• Portfolio of creative, unique dishes.\n\n• Expert multitasking ability.\n\n• Great leadership and interpersonal skills.\n\n• Ability to run stocktaking and place orders for resupply.\n\n• Exemplary work ethic in a high-pressure environment.\n\n• Passion and pride for delighting people with food."
 },
 {
  "job_id": "CAtxNUrHpml4gd11AAAAAA==",
  "title": "Executive Chef | Cantonese Cuisine JN -022026-171237",
  "employer": "Goodwin Recruiting",
  "country": "us",
  "description": "To Apply for this Job Click Here\n\nExecutive Chef | Cantonese Cuisine\n\nA well-respected, MICHELIN-recognized, Hong Kong-inspired restaurant in Washington, DC is seeking an experienced Executive Chef to lead culinary operations. Known for its creative interpretations of Hong Kong street food, dim sum, and classic Chinese cuisine, this is an exciting leadership opportunity for a chef with deep expertise in modern Chinese and Cantonese cuisine, strong operational discipline, and the ability to balance culinary creativity with financial performance.\n\nWhat We’re Looking For\n\n• Extensive experience in modern Chinese / Cantonese cuisine\n• Strong understanding of Hong Kong culinary traditions and techniques\n• Mandarin or Cantonese language skills strongly preferred\n• Experience living, training, or working in Hong Kong highly valued\n• Proven ability to lead and develop high-performing kitchen teams\n• Passion for dim sum, wok cookery, and family-style dining concepts\n• Ability to maintain consistency in a high-standards, hospitality-driven environment\n\nOperational & Leadership Expectations\n\n• Full ownership of kitchen operations, standards, and culinary direction\n• Strong command of P&L management, COGS control, labor management, and inventory systems\n• Menu development aligned with modern Hong Kong identity\n• Oversight of sourcing, vendor relationships, and cost optimization\n• Training and mentoring BOH leadership and culinary staff\n• Collaboration with ownership and leadership on strategic growth initiatives\n\nCompensation & Relocation\n\n• Competitive salary based on experience\n• Performance-based bonus potential\n• Healthcare, Vision, Dental (80% Employer Paid)\n• Relocation assistance available for qualified candidates (amount negotiable based on distance)\n• Opportunity to grow within a dynamic and expanding restaurant group\n\nJOB ID: 171237 #post\n\nRachel Vederman-Hubbard\n\nTo Apply for this Job Click Here\n\n, $80,000 - $110,000,"
 },
 {
  "job_id": "iIMZKK0MCGYAcBO2AAAAAA==",
  "title": "Junior Sous Chef",
  "employer": "Congressional Country Club",
  "country": "us",
  "description": "Are you ecstatic after a great meal?\nDo you eat with your eyes?\nDoes the thought of providing an amazing product to customers get you excited?\nAre you creative?\nCan you not get enough of Food Network?\n\nIf you answered yes to all the questions above, then you should know that the Congressional Country Club is seeking a Junior Sous Chef. Join our large resort/hotel-style culinary team. With multiple outlets, a pastry kitchen, and a banquet operation, your development and learning are never-ending. Congressional Country Club also seeks to develop and promote from within. Congressional Country Club is looking for Team Members who believe the impossible is possible. Driven to positively impact the organization continuously, and believe that as a team we accomplish more.\n\nWhat will be expected of you:\n• Consistently maintain high standards of quality, cost, eye appeal, and flavor of foods\n• Consult with dining service personnel during daily line-ups\n• Assist in food delivery, storage, and issuing of food items\n• Check mise en place before service time and inspect the presentation of food items to ensure that quality standards are met\n• Assist with the production of daily specials for restaurants\n• Make recommendations for maintenance, repair, and upkeep of the kitchen and its equipment\n• Ability to work all stations in the kitchen\n• Drive creative process in menu changes and specials\n• Basic food costing, scheduling, and ordering procedures\nHow we determine your qualifications:\n• Knowledge and experience in sautéing, broiler stations, modern cooking, and plate presentation techniques\n• 5 years experience as a cook in a hotel or resort, preferred\n• Strong communication skills, verbal and written\n• Minimum of 2 years in a lead line cook or other relevant roles\n• ServSafe\n• Able to work a flexible schedule including days, evenings, weekends, and holidays\nBenefits:\n• This is a Full-Time Position\n• Complimentary meals\n• Complimentary parking\n• Health, Dental & Vision Insurance (Available for Full and Part-Time Team Members)\n• FSA\n• 401K with match\n• Employee Discounts Golf, Tennis, Fitness Apparel/Items\n• Congressional offers competitive benefits focused on total well-being and dependent aid as we aim to help you achieve a healthy work and personal life.\nCongressional Country Club is an Equal Opportunity Employer (EOE).\n\nJob Posted by ApplicantPro\n\nSkills:\nCommunication Skills, Consulting, Cook Dishes, Dental Insurance, Fitness, Food Delivery, Food Flavor, Food Presentation, Food Services, Maintenance Services, Presentation/Verbal Skills, Quality Metrics, Restaurant, ServSafe Certification, Vision Plan, Writing Skills\n\nAbout the Company:\nCongressional Country Club"
 },
 {
  "job_id": "DeCIHJgEvj3c21yNAAAAAA==",
  "title": "Traveling Executive Chef",
  "employer": "Hhs",
  "country": "us",
  "description": "Location:\nCNS Startups\nPay Rate:\n\nWork Shift:\n\nJob Description\n\nReady to take your culinary leadership on the road? HHS is seeking a high-energy, adaptable Executive Chef. In this role, you will act as our \"Culinary Special Ops,\" traveling 100% of the time to healthcare facilities across the region to launch new business, fill critical leadership gaps, and elevate food quality standards.\n\nThis role supports our Compliance, Integration & Sourcing Team, which follows a 10-days-on, 4-days-off schedule and requires 100% travel to various healthcare facilities, providing critical leadership and supporting new business initiatives.\n\nSalary: $80,000 Base Salary + Comprehensive Benefits & Full Travel Support\nLocation: Remote / Field-Based (Must reside within 45 minutes of a major Eastern US airport hub)\nTravel: 100% Travel (Structured on a predictable 10-days-on, 4-days-off schedule)\nEnvironment: Healthcare Facilities, Post-Acute Rehab, and Senior Living Communities\nResponsibilities\n• Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles\n\n• Provide leadership that supports a team environment that fosters morale, passion, quality, and respect\n\n• Develop creative menus that are in sync with current market trends\n\n• Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction\n\n• Lead and manage team member recruiting, training, development, scheduling, and assignments\n\n• Execute, maintain, and monitor quality control systems to protect food integrity\n\n• Drive compliance with health, safety, and industry regulatory agencies\n\n• Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance\n\nSkills\n• Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking\n\n• Interpersonal Skills: Ability to interact with individuals at all levels of the organization\n\n• Communication: Effective written, spoken, and non-verbal communication as well as presentation skills\n\n• Customer Service: Service-oriented mentality with a focus on exceeding expectations\n\n• Professionalism: Maintain a positive and professional demeanor\n\n• Decision Making: Ability to quickly make sound decisions and judgments\n\n• Proactivity: Self-motivated with the ability to effectively prioritize projects and needs\n\n• Team Player: Willingness to collaborate and provide support where needed to achieve outcomes\n\n• Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings\n\n• Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment\n\nRequirements\n• Associate's or bachelor's degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living\n\n• Computer skills including word processing, spreadsheets, email, and ordering platforms\n\n• A passion for food, a desire to grow, and a work ethic that supports both\n\n• Must be willing to relocate for promotion opportunities\n\nNot Required But a Big Plus\n• Proficiency in languages other than English, especially Spanish\n\n• Familiarity with OSHA, The Joint Commission, and other regulatory requirements\n\n• Familiarity with HACCP procedures\n\nWhat We Offer\n• Paid time off (vacation and sick)\n\n• Medical, dental, and vision insurance\n\n• 401(k) with employer match\n\n• Employee Assistance Program (EAP)\n\n• Career development and ongoing training\n\nImportant to Know\n• Many healthcare facilities require employees to be fully vaccinated against COVID-19 or have an approved exemption in place.\n\n• Veterans and candidates with military experience are encouraged to apply.\n\n• HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion.\n\nWho is HHS\nHHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries.\n\nWe are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow."
 },
 {
  "job_id": "DJUTrP2bIfTT-wavAAAAAA==",
  "title": "Sous Chef - Washington, DC",
  "employer": "Farmers Restaurant Group",
  "country": "us",
  "description": "SOUS CHEF - DMV\n\nOur Sous Chefs are a vital part of our restaurant management team. They assist the Executive Chef to lead our entire culinary team. The Sous Chef is committed to leading our team, assisting in 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.\n\nSalary Range: $85k - $100k\n\nWHAT OUR SOUS CHEFS DO:\n\n• Assist the management team with interviewing, hiring, training, developing, and retaining qualified culinary employees\n\n• Identify, address, and document individual employee performance problems\n\n• Interact with, direct, and supervise culinary employees on a daily basis in accordance with company standards\n\n• Train and develop kitchen personnel in procedures, policies, and the safe operation of equipment, utensils, and machinery\n\n• Assign and enforce operational goals for kitchen staffs\n\n• Understand and follow our food allergy procedures and special orders/dietary restrictions\n\n• Assist in inventory counts and ensure accurate inventory\n\n• Assign production duties to all kitchen staff\n\n• Assist in scheduling employees\n\n• Meet daily with appropriate Manager/Chef to coordinate and ensure production standards\n\n• Train and develop key employees for growth, advancement, and promotion\n\n• Become proficient in all stations within the kitchen\n\n• Expedite food orders from kitchen stations to dining rooms\n\n• Model and ensure kitchen employees understand and adhere to sanitation and safety guidelines\n\nWHAT YOU NEED TO BE A SOUS CHEF:\n\n• Experience managing in high-volume restaurants, with a minimum of three years preferred\n\n• Strong understanding of restaurant operations\n\n• Passion for hospitality\n\n• Ability to lead a team\n\n• Capable of identifying problems and determining accurate solutions on each shift\n\n• Love for all things food and beverage\n\n• Caring, self-motivated, and exhibit an aptitude for leading, coaching, and driving excellence\n\n• Able to speak, read, write, and understand the primary language(s) used in the workplace\n\n• Able to read and follow a recipe\n\n• Ability to work on your feet for eight hours or more a day in a confined area with fluctuating temperatures\n\n• Capable of lifting up to 50 pounds, as needed\n\n• Continuous bending, stooping, reaching, twisting, and use of hands and arms\n\n• May be exposed to allergens such as nuts, seeds, soy, shellfish, and dairy"
 },
 {
  "job_id": "76rcG8MTtvI76YsxAAAAAA==",
  "title": "Cook/Chef",
  "employer": "Epic",
  "country": "us",
  "description": "Please note that this position is based on our campus in Madison, WI, and requires relocation to the area. We recruit nationally and provide financial relocation assistance.\n\nWork alongside other talented culinary professionals to compose and prepare scratch made dishes.\n\nAs part of having a truly Epic job, you will enjoy:\n\n• Competitive pay starting at $25.00/hour\n• Eligibility for annual raises and bonuses\n• Daytime Monday-Friday hours (typically 7am - 3pm)\n• Full benefits package: zero co-pay health insurance, dental, vision, generous paid time off, and more\n\nLearn more about our team at https://careers.epic.com/Jobs/Culinary.\n\nCreativity\n\nOur menus change daily, so we're always looking for new ideas. Whether it's a riff on an old favorite or something totally outside the box, we'll give it a shot. Epic is also committed to providing healthy, sustainable options for our guests, presenting the opportunity for our chefs to reinvent traditional dishes or come up with something brand new.\n\nVariety\n\nSince you'll be working on a new dish each day, there's no shortage of variety. Always wanted to try your hand at rolling sushi? Eager to explore the catering aspect of the culinary field? We've got that. You'll have the opportunity to move between venues over time allowing you to work with different people, equipment and ingredients on a regular basis. Catered events hosted at Epic are another great opportunity to flex different culinary muscles.\n\nOwnership\n\nWhile you'll have the support of your team, you'll also have a high level of autonomy from the outset. You're responsible for taking your dishes from start to finish each day and ensuring that what goes on the plate is delicious and beautiful.\n\nLive affordably in a city known for its rising tech talent.\n\nEpic is located just outside Madison, Wisconsin, the second fastest growing market for tech talent in the United States and home to the state capital and the University of Wisconsin. Madison, a city surrounded by water, has received accolades for being the greenest city in America (NerdWallet), the best city for renters (SmartAsset), the fittest city in America (Fitbit), and the third best metro in the US for young professionals (Forbes Advisor).\n\nMore than just important work.\n\nOur uniquely themed campus was designed to heighten your ability to get stuff done in your office, a conference room, or by the fireplace in a comfy chair. All meals are restaurant-quality but cost only a few dollars, and they’re prepared by a team comprised of kitchen talent from restaurants around the country. And, after five years here, you’ll earn a four-week sabbatical anywhere in the world. Staff have kayaked in Patagonia, attended a Beyoncé concert in Ireland, built a library in Tanzania, and run a marathon in Antarctica.\n\nWe offer comprehensive benefits to keep you healthy and happy as you grow in your life and career, and your merit-based compensation will reflect the impact your work has on the company and our customers. You'll also be eligible for annual raises and bonuses, as well as stock grants, which give you an even greater stake in the success of Epic and our customers. Healthcare is global, and building the best ideas from around the world into Epic software is a point of pride. As an Equal Opportunity Employer, we know that inclusive teams design software that supports the delivery of quality care for all patients, so diversity, equity, and inclusion are written into our principles. Please see our full non-discrimination statement at https://careers.epic.com/EEO.\n\n• 3+ years cooking in a professional kitchen and/or a Culinary Arts degree\n• Fine dining, large-volume experience is a plus\n• Eligible to work in the US without sponsorship\n• Live within 45 minutes of Epic's Campus in Verona, WI or be willing to relocate\n• COVID-19 vaccination"
 },
 {
  "job_id": "mEF5gVVDnVG82-6wAAAAAA==",
  "title": "[HIRED] Private Chef 3 days/week ($60-$70/hr)",
  "employer": "White House Nannies",
  "country": "us",
  "description": "A wonderful family in Chevy Chase is looking for an experienced and versatile chef to join their household! This role offers a flexible 30-hour workweek, cooking for two adults and two children. The ideal candidate is comfortable working in a fully staffed home and can prepare simple yet healthy meals. Responsibilities include weekly menu planning, grocery shopping, meal prep, and kitchen cleanup. This is an ASAP start for the right fit. If you’re a chef who loves creating nutritious and delicious meals in a warm family environment, apply to this job!"
 },
 {
  "job_id": "rSsFXR4w1BfXkJQXAAAAAA==",
  "title": "Event Chef",
  "employer": "Well Dunn Catering",
  "country": "us",
  "description": "Experienced Event Chefs\n\nWell Dunn Catering - Washington, DC.\n\nFull-Time and Part-Time.\n\n$25 -$35 per hour.\n\nAs one of DC's premier caterers, Well Dunn Catering is a leader in creating innovative, collaborative, and delicious events in the DMV area-from cocktail receptions to weddings, galas, and much more.\n\nAt the heart of our business is a diverse, knowledgeable staff who bring our events to life. As our business continues to grow, we are looking to grow our team of expertly-trained event chefs. And we hope you will join us!\n\nIn becoming a member of our event staff, we look for folks who possess the following characteristics:\n\n• Experience working as a catering chef.\n\n• Customer service skills.\n\n• Reliability.\n\n• Punctuality.\n\n• Collaborative.\n\n• Attention to detail.\n\n• A love for food service and an affinity for Well Dunn's mission.\n\nIf you are looking for a flexible part-time job to supplement your income, Well Dunn could be the place for you! Do you have experience in the hospitality industry? We'd love to talk to you!\n\nChef pay rates begin at $28 per hour, and we can offer more based on experience. Please attach a resume in your email that details your work experience and history."
 },
 {
  "job_id": "PFo8xx8jj9A344dhAAAAAA==",
  "title": "Food Production Chef",
  "employer": "Aramark",
  "country": "us",
  "description": "About Aramark:\nIn the workplace, Aramark is committed to fairness and ensuring that all employees have the same opportunities for growth and development.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.\nJob Description for Food Production Chef:\nBeing a Food Production Chef on our team will allow you to express your creativity and assist in making recipes come to life! Experimenting with various cuisines, flavours, and cooking techniques will immerse you in a world that extends beyond food production, surrounded by the greatest equipment and fresh products. Aramark has safety protocols and production requirements in place to support you in doing what you love because we care about your health.\nBenefits:\n• Comprehensive medical, dental, and vision insurance\n• Resources and Programs Geared Towards Balancing Work and Personal Commitments\n• Retirement saving instruments, including the 401(k), serve as tools for individuals to prepare for life after work\n• The benefits package encompasses compensated leave for occurrences like parental leave and disability insurance.\nResponsibilities:\n• Essential functions and responsibilities of the position may vary by Aramark location based on client requirements and business needs.\n• Cooks and prepare a variety of food according to production guidelines and standardized recipes\n• Sets up workstation with all needed ingredients and equipment\n• Prepares ingredients by measuring, weighing, mixing, chopping, trimming, and peeling food items\n• Safely uses a variety of utensils including knives\n• Operates equipment such as ovens, stoves, slicers, mixers, etc.\n• Bakes, roasts, broils, steams, and uses a variety of cooking methods on meat, vegetables, and other foods\n• Arranges, garnishes, and portions food according to established guidelines\n• Properly stores food by adhering to food safety policies and procedures\n• Cleans and sanitizes work areas, equipment, and utensils\n• Maintains excellent customer service and positive demeanor towards guests, customers, clients, co-workers, etc.\n• Adheres to Aramark safety policies and procedures including accurate food safety and sanitation\n• Ensures security of company assets\nQualifications:\n• Applicants must have experience in cooking or a comparable role to qualify for this position\n• Confirmed grasp of the basic principles of food preparation, various cooking techniques, and compliance with food safety regulations, which include accurate food handling, cleanliness, and storage procedures\n• Fulfilling the requirements for food safety certification is crucial\n• Illustrate expertise in basic math operations and numerical counting proficiency\n• Highlights proficiency in interpersonal communication skills, including both written and verbal communication\n• The physical requirements include tasks such as lifting, bending, pushing, pulling, and extended walking and standing.\nQ) What types of jobs does Aramark offer?\n\r A) Aramark offers a wide range of job opportunities in food services, facilities management, hospitality, and more. Positions vary from entry-level roles to managerial positions, catering to both full-time and part-time applicants.\n\r Q)How can I apply for a job at Aramark?\n\r A)You can apply for a job at Aramark through our online career portal. Simply search for available positions, create an account, and submit your application and resume directly through our website.\n\r Q)Does Aramark offer benefits to its employees?\n\r A)Yes, Aramark provides a comprehensive benefits package, including health insurance, retirement plans, paid time off, and employee discounts. Specific benefits vary by location and role.\n\r Q)What is the work environment like at Aramark?\n\r A)Aramark values a diverse and inclusive work environment. Employees are encouraged to collaborate and contribute to our mission of delivering exceptional service. The work environment may vary by location, but we foster a positive, team-oriented atmosphere focused on growth and development."
 },
 {
  "job_id": "VMDmn8WiET68zMGEAAAAAA==",
  "title": "Personal Chef — Bethesda",
  "employer": "365Taskers",
  "country": "us",
  "description": "Earn competitive pay as a personal chef in Bethesda. Flexible hours, weekly payouts, real customers. Background-checked professionals welcome. Apply in minutes on 365Taskers."
 },
 {
  "job_id": "ht_fOpUScaC43DeOAAAAAA==",
  "title": "Personal Chef - DC",
  "employer": "Friend that Cooks",
  "country": "us",
  "description": "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.\n\nYou’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.\n\nHere is a breakdown of what to expect:\n\n● Weekday hours\n\n● Creative freedom, leading to a fast track of culinary growth\n\n● GREAT benefits: Health, Dental, Vision, Life\n\n● Paid time off that you control for sick, personal or vacation days\n\n● Retirement benefit (company matched) for full and part time employees\n\n● Maternity/Paternity Pay\n\n● Automatic overtime for optional dinner parties and cooking lessons\n\n● Referral bonus as much as $300 for clients and chefs\n\n● Fuel reimbursements and Equipment Allowance\n\nPay & Benefits:\n• Starting pay at $26.01/hour, automatic raise to $27.01/hour at full time\n• Automatic overtime for parties and cooking lessons (part and full time)\n• $7/hr bonus while training others for those we certify as trainers (part and full time)\n• Pay for optional holiday parties 3x or more hourly rate (part and full time)\n• Yearly raises (part and full time)\n• Twice per year seasonal bonuses (part and full time)\n• Tenure bonuses and raises at 3 and 5 year marks (part and full time)\n• Frequent contests and bonus prizes (part and full time)\n• Occasional tips (part and full time)\n• Earn 7% of every hour worked for unrestricted flex pay for holidays, sick and personal days (part and full time)\n• Three additional paid holidays per year (part and full time)\n• 401k with company contribution (part and full time)\n• Company profit sharing via 401k match for 401k participants (part and full time)\n• Heavily subsidized health, dental and vision insurance plan (full time)\n• Paid parental leave (part and full time)\n• Dependent care savings plan (part and full time)\n• Equipment allowance (part and full time)\n• Dining Benefit (part and full time)\n• Gas reimbursements (part and full time)\n• Generous referral rewards for referring chefs and clients (part and full time)\n• Free uniforms (part and full time)\n\nRequirements:\n\nWhat we’re looking for in a candidate:\n• a minimum of 5 years’ experience cooking in scratch restaurant kitchens\n• a culinary degree is preferred, but comparable experience can substitute\n• a passion for food, a large repertoire of ethnic and classic dishes and self-motivation to learn new recipes\n• a passion for helping and serving others\n• a reliable vehicle that you do not share\n• a smart phone with a data plan and comfortable with technology\n• responsible attitude and good communication skills"
 },
 {
  "job_id": "mpXBJfdvr_nsL8KnAAAAAA==",
  "title": "Executive Chef Healthcare",
  "employer": "USK Technologies",
  "country": "us",
  "description": "Role Overview:\n• Client is seeking an experienced Executive Chef (Healthcare) at Hospital Center in Washington, DC for our top leadership role in culinary operations.\n• Hospital Centre’s patient-first philosophy combines care, compassion and clinical excellence with an emphasis on customer service in this 900-bed hospital.\n• Full Time with Compensation: 100,000 -110,000 with joining bonus\n\nPosition Summary:\n• Directs daily operations of food production, including menu planning, purchasing, ordering, inventory food preparation, post meal analysis and record keeping. Ensure employees have appropriate equipment, inventory, and resources to perform their jobs and meet goals and deadlines.\n• Establishes operating standards, implements and maintains Client and branded concepts standards, creates quality improvements and communicates them to employees.\n• Ensures compliance with all federal, state and local regulations as well as Client/client policies and procedures (e.g. HACCP, quality assurance, safety, operations, personnel, SoSafe and EcoSure).\n• Trains other chefs/staff on culinary skills through day to day trainings as well the use of Culinary Foundations trainings and standards, and serves as technical expert.\n• Maintains and develops client relationships and client satisfaction for all aspects of food production to ensure account retention.\n\nWhat You'll Do:\n• This position will be responsible for oversight of all culinary operations, ensuring excellence in front and back of the house operations in retail, patient services and catering operations. Leadership, process improvement, culinary innovation and execution, financial management, culinary team development, client relationships, and a willingness to support and serve others with a “One Team” attitude are all attributes that will ensure success in this top culinary leadership role.\n• Implement and standardize all culinary systems and procedures for hospital: Catering, Retail menus, garnishing, panning charts, production, puree standardization, inventory control, cleaning schedules, staffing plans, presentation and quality of food, kitchen cleanliness, safety, etc. Client standards will be the benchmark\n• Monitoring, Audits, implementation and standardization for new menus\n• Be responsible for Food and Physical Safety and annual training for all hourly associates\n• Continue sustainability program with the direction of Director of Culinary\n• Implement innovative and fresh ideas in retail, catering and patient services\n• Create interpersonal relationships with clients in hospital\n\nWhat You Bring:\n• A strong culinary background, with the demonstrated ability to stay current with new culinary trends\n• Excellent leadership and communication skills with the ability to maintain the highest of standards and implements company policies\n• Strong management skills and previous experience working in a high-volume facility\n• Creative and effective problem-solving and project management skills\n• Proficient computer skills as well as exceptional organizational and customer services skills\n\nMinimum Qualifications & Requirements:\n• Minimum Education Requirement - Bachelor’s Degree or equivalent experience\n• Minimum Management Experience - 5 years\n• Minimum Functional Experience - 3 years"
 },
 {
  "job_id": "24pEjl_QH3hx0vgyAAAAAA==",
  "title": "Banquet Chef for DC Based Hospitality Group",
  "employer": "Pirate Ventures",
  "country": "us",
  "description": "About Pirate Ventures\n\nAt Pirate Ventures, we live boldly and act differently. We're a crew built of dreamers that collaborate to Deliver the Unexpected, every day. We understand it is our call and responsibility to curate environments and experiences where people feel genuinely welcomed, safe, and acknowledged as part of our community. As Moment Makers, we produce immersive experiences where people feel recognized as human-first, allowing us to positively impact, empower, and collectively celebrate others. Along the way, we foster community by ensuring that we are fulfilling our core mission in all our interactions, be they with guests, our partners, and each other.\n\nKey Responsibilities:\n\n• Manage food preparation and daily service for our venues.\n\n• Maintain food quality and presentation in line with our standards.\n\n• Manage inventory, control food costs, and ensure timely event menu production.\n\n• Train and supervise kitchen staff, ensuring safety and efficiency.\n\nQualifications:\n\n• 4-5 years of culinary experience, with a focus on kitchen supervision and catering.\n\n• Strong leadership and time-management skills.\n\n• Knowledge of food safety regulations and experience in commissary operations.\n\n• Banquet Event Experience serving large groups a must\n\nWhy Join Us?\n\n• Play a key role in the culinary operations of our exciting venues.\n\n• Collaborate with a talented team in a creative and supportive environment.\n\n• Competitive salary and opportunities for advancement."
 },
 {
  "job_id": "miv_3A9RYW3IjYbWAAAAAA==",
  "title": "Executive Chef - Menu development and Production - Five star catering",
  "employer": "Hospitalio Recruitment",
  "country": "us",
  "description": "Executive Chef – R&D and Production\n\nAre you an Exec Chef or Exec Sous at a luxury hotel or Michelin-starred restaurant group looking to get your life back—without sacrificing your culinary standards?\n\nOur client is a highly established, premier catering and events company seeking an Executive Chef to lead their R&D and Production.\n\nReporting to the Culinary Director, this is a rare opportunity to produce fine-dining caliber cuisine at scale, all while enjoying a predictable daytime schedule, Sundays off, and all public holidays at home. If you thrive in a high-volume environment but have the palate, plating instincts, and pedigree of a five-star chef, our client wants you to help set their creative ceiling.\n\nWhy You’ll Love Working With Our Client\n\n• Unmatched Work-Life Balance: Normal daytime hours. Maximum 55-hour weeks during peak season, dropping to a relaxed 30–35 hours during the summer off-season.\n\n• Guaranteed Time Off: Sundays off, and all public holidays off.\n\n• Stability: Join a highly respected, established company with exceptionally low turnover and a strong, supportive team already in place.\n\nCompensation & Benefits\n\n• Base Salary: $110,000 – $160,000 (negotiable, commensurate with experience)\n\n• Bonus: 10% annual performance bonus\n\n• Relocation: Assistance available for the right candidate\n\n• Time Off: Generous paid vacation time\n\n• Health: Full medical and dental coverage\n\n• Retirement: 401(k) company retirement plan\n\nWhat You Will Do\n\nThis role blends high-level kitchen execution with a client-facing sales cycle. You will be instrumental in designing bespoke menus and leading their large-scale production.\n\n• High-Volume Production: Support the Culinary Director across all kitchen production for luxury events ranging from 50 to 1,000+ guests, flawlessly coordinating mise en place and logistics.\n\n• Menu R&D: Lead the research and development of new dishes, seasonal refinements, and bespoke menus within a New American framework.\n\n• Client Tastings: Step out of the kitchen to meet prospective clients, leading tastings and menu presentations in their dedicated on-site tasting kitchen.\n\n• Team Leadership: Manage, mentor, and develop a culinary brigade of 60–70 staff during peak season, upholding strict training and accountability standards.\n\n• Quality Control & Sourcing: Maintain rigorous benchmarks for ingredient sourcing, food safety, and plating consistency. Cultivate relationships with specialty purveyors to source premium ingredients.\n\nWho We Are Looking For\n\nPlease note: Due to the caliber of our client's events, only candidates with a proven track record in 5-Star Hotels or Michelin-starred environments will be considered.\n\n• Pedigree: Current or recent experience as an Executive Chef, Executive Sous Chef, or Chef de Cuisine at a luxury hotel (e.g., Ritz-Carlton, Four Seasons, Auberge) or a Michelin-starred restaurant.\n\n• Scale: Direct, verifiable experience overseeing large-scale banquet or catering production (events of 500+ guests). Banquet Chef or Catering Chef backgrounds are highly regarded.\n\n• Tenure: A highly stable employment history with strong, verifiable professional references.\n\n• Education: A culinary degree from an accredited institution is required.\n\n• Leadership & Polish: Demonstrated ability to manage a large brigade with clear communication and professionalism, coupled with the fine-dining sensibility needed to impress ultra-high-net-worth clients.\n\nPay: $11,000.00 - $160,000.00 per year\n\nBenefits:\n\n• 401(k)\n\n• Dental insurance\n\n• Health insurance\n\n• Paid time off\n\n• Relocation assistance\n\n• Vision insurance\n\nApplication Question(s):\n\n• This job is located near Arlington, VA, are you willing to commute and/or relocate to this area if hired? (relocation assistance provided)\n\n• Have you been an Executive Sous Chef or higher in a five star hotel with at least 250 bedrooms or a Michelin star restaurant?\n\n• Have you catered at least two events per year for more than 500 people\n\nWork Location: In person"
 },
 {
  "job_id": "qovV25Ra48SeumM0AAAAAA==",
  "title": "Head Chef",
  "employer": "Upper Crust Food Service",
  "country": "us",
  "description": "Proudly serving Sororities and Fraternities, Upper Crust Food Service is known for freshness, quality, variety, and excellent customer service. Upper Crust Food Service began with a vision to solve a problem that many Fraternity and Sorority houses face. That problem is a lack of consistency and professionalism in the kitchen. With a focus on great food and personal service, we've remained true to our roots. Today, the chefs of Upper Crust Food Service prepare tens of thousands of meals weekly for students across the country.\n\nAt Upper Crust Food Service, YOU are the crucial ingredient for providing fresh healthy Greek life food nationwide. Our Chefs enjoy a lifestyle that is unmatched in the hospitality industry with very few late nights and weekend hours.\n\nHead Chefs are responsible for creating, planning, and executing all fresh, from scratch weekly menus with input from the client and Management team. Direct all food preparation and staff in accordance with company's core values and culture. Manage and uphold the best sanitation practices in the kitchen. Maintain outstanding communication with management and customers. Consistently deliver outstanding products and customer service\n\nIf you are excited to create cool from-scratch food and make people happy every day, APPLY NOW. We're currently looking for a classically trained Chef who is driven by their love and passion for food.\n\nThis position is highly competitive, we are accepting resumes immediately.\n\nWhat's in it for you?\n\n• Very few late nights and weekend hours\n\n• Time off for most holidays\n\n• Paid vacations\n\n• A competitive 401K with company match\n\n• Health, dental, vision, and pet insurance\n\nDuties and Responsibilities:\n\n• Prepare, design, and execute menus\n\n•\n\n• Menu meetings with the chapter will be required.\n\n• Create high-quality meals with excellent presentation and flavor.\n\n• Send photos regularly of meal presentations to management\n\n• Maintain a clean and sanitary kitchen and dining room\n\n• Wash kitchen utensils, equipment and dishes.\n\n• Ensure the kitchen operates in a timely manner\n\n• Oversee and train kitchen staff, manage schedules, and assess performance with management's approval.\n\n• Order supplies in accordance with budgetary requirements and stock inventory\n\n• Enforce sanitation and food safety standards per state and local regulations.\n\n• Maintain a professional and positive attitude with coworkers and customers.\n\n• Assist in planning and executing special events as directed by management.\n\n• Communicate regularly with management via calls, emails, and texts.\n\n• Ensure compliance with all policies among staff.\n\nPlease note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.\n\nRequired Skills and Abilities:\n\n• Ability to work well as part of a team.\n\n• Understand, remember, and apply oral and/or written instructions\n\n• Deal with challenging customers in a professional manner\n\n• Demonstrate understanding and proficiency in various cooking methods, cuisines, ingredients, equipment, and procedures\n\n• Show understanding of and commit to a professional appearance and positive attitude\n\n• Maintain excellent record of kitchen and staff management\n\n• Exhibit accuracy and speed in handling emergency situations and providing solutions\n\n• Be familiar with the industry's best practices\n\nPreferred Education and Experience:\n\n• 3+ years in professional, high-volume food production or catering, or an equivalent combination of relevant education and/or experience\n\n• Ability to pass a background check\n\n• Culinary degree is a plus\n\n• Must hold a valid manager level sanitation certification or obtain one within 30 days of employment\n\nSpecial Demands:\n\n• The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors.\n\n• Capability to work in a kitchen environment that may involve exposure to extreme heat or cold.\n\n• Required to stand for long periods, up to 8+ hours, as well as walk, bend and stoop.\n\n• Must be able to lift and/or move objects up to 50 pounds.\n\n• Exposure to cleaning chemicals\n\nUpper Crust Food Service provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.\n\nThis policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.\n\nThe pay range for this role is:\n\n19 - 28 USD per hour (US High)"
 },
 {
  "job_id": "ZKv3Do0mbjou7FB1AAAAAA==",
  "title": "Pantry Chef",
  "employer": "Aramark",
  "country": "us",
  "description": "Job Description for Pantry Chef:\n\nAs a Pantry Chef on our team, you will help bring recipes to life while having the opportunity to flex your creativity! Surrounded by fresh ingredients and top-of-the-line equipment, you will be immersed in a culinary world that goes beyond food preparation,you will get to explore different cuisines, flavors, and cooking techniques. At Aramark, your health and safety are priorities, which is why we have clear production guidelines and safety procedures in place. Get ready to ignite your passion, develop your skills, and pursue what matters all while doing what you love.\n\nBenefits:\n\nAramark offers qualifying employees a comprehensive array of benefits, which might comprise:\n• Plans that encompass medical, dental, and vision insurance\n• The 401(k) retirement account is a mechanism through which individuals can save and invest for their retirement stage\n• Paid time off, like parental leave and disability benefits, are included in the company's compensation package\n• Assistance available for individuals seeking to balance work and personal life effectively\n\nJob Responsibilities:\n\nEssential functions and responsibilities could vary depending on the geographical location and business requirements.\n• Follow standardized recipes and guidelines to cook and serve various meals\n• Establish workstations by arranging essential ingredients and tools\n• Get ingredients ready through chopping, trimming, measuring, mixing, and more.\n• Safely operate a range of kitchen tools and appliances, including knives, ovens, stovetops, and mixers, to prevent accidents or injuries\n• Make meals by using methods such as baking, broiling, roasting, and steaming to cook various dishes\n• Follow established norms to layout, decorate, and serve food to meet presentation requirements\n• Observe all the necessary food safety protocols and ensure proper food storage\n• Keep kitchen areas, implements, and utensils sanitized and free from pathogens\n• Provide exceptional customer service while radiating a positive attitude\n• Abide by the safety and sanitation policies enforced by Aramark\n• Preserve the security of company holdings\n\nQualifications:\n• Former exposure to culinary tasks or a related cooking role\n• Firm grasp of the fundamentals of cooking techniques and principles of food preparation\n• Awareness of sanitation practices and food safety regulations is necessary\n• Obtain the essential certification for food safety, if not already secured\n• Elementary math and numerical counting proficiencies\n• Effective communication skills and a proficient aptitude for collaboration\n• A high school diploma or a comparable qualification is recommended but not obligatory.\n\nAbout Aramark:\n\nServing millions of individuals across 15 countries on a daily basis, Aramark is dedicated to providing food and facilities services with a focus on doing great things for each other, partners, communities, and the planet.\n\nAs an Equal Opportunity Employer, Aramark takes pride in its non-discriminatory policies and ensures that individuals are treated fairly and equally, irrespective of race, color, religion, national origin, gender, age, disability, or sexual orientation.\n\nQ) What types of jobs does Aramark offer?\n\nA) Aramark offers a wide range of job opportunities in food services, facilities management, hospitality, and more. Positions vary from entry-level roles to managerial positions, catering to both full-time and part-time applicants.\n\nQ)How can I apply for a job at Aramark?\n\nA)You can apply for a job at Aramark through our online career portal. Simply search for available positions, create an account, and submit your application and resume directly through our website.\n\nQ)Does Aramark offer benefits to its employees?\n\nA)Yes, Aramark provides a comprehensive benefits package, including health insurance, retirement plans, paid time off, and employee discounts. Specific benefits vary by location and role.\n\nQ)What is the work environment like at Aramark?\n\nA)Aramark values a diverse and inclusive work environment. Employees are encouraged to collaborate and contribute to our mission of delivering exceptional service. The work environment may vary by location, but we foster a positive, team-oriented atmosphere focused on growth and development."
 },
 {
  "job_id": "41Aco7FhLmjEZM2QAAAAAA==",
  "title": "Experienced Personal Chef",
  "employer": "Salt & Pepper Services",
  "country": "us",
  "description": "Personal Chef (Part-Time, Flexible Schedule)\n\nSalt and Pepper Services | DMV\n\nSalt and Pepper Services is hiring experienced chefs to prepare high-quality, customized meals for busy families in their homes. This is a flexible, part-time opportunity for chefs who enjoy working independently while delivering a premium, personalized experience.\n\nAbout the Role\n\nYou’ll shop for ingredients, cook multiple meals in a client’s kitchen, and package everything for easy reheating throughout the week. Our clients are families with demanding schedules who value healthy, delicious, ready-to-eat meals.\n\nThis role is ideal for chefs who are organized, personable, and confident working solo in a home environment.\n\nWhat You’ll Do\n\n• Travel to client homes in DC and Northern Virginia (mileage reimbursed)\n\n• Shop for ingredients and prepare multiple meals in one visit\n\n• Customize menus based on dietary needs and preferences\n\n• Package, label, and store meals for the week\n\n• Keep a clean, professional workspace in the client’s kitchen\n\n• Track grocery expenses using a simple mobile app\n\nWhat We’re Looking For\n\n• Solid cooking experience (professional kitchen or private chef work)\n\n• Comfortable working independently in clients’ homes\n\n• Reliable transportation and valid driver’s license\n\n• Strong organization and time management\n\n• Friendly, professional communication style\n\n• Valid ServSafe Certification\n\nNice to Have (Not Required)\n\n• Culinary training or extensive kitchen experience\n\n• Experience with meal prep, family-style cooking, or special diets\n\nDetails\n\n• Part-time, flexible scheduling\n\n• Preference for Monday/Tuesday availability\n\n• Work is completed in clients’ homes (no central kitchen)\n\n• Start date: Immediate\n\nIf you’re a skilled chef who enjoys creating great food and a great client experience, we’d love to hear from you.\n\nPay: From $30.00 per hour\n\nWork Location: In person"
 },
 {
  "job_id": "QFkOBotM3ewvsLblAAAAAA==",
  "title": "Executive Chef",
  "employer": "Ridgewells Catering",
  "country": "us",
  "description": "The Executive Chef is a key member of the Ridgewells leadership team, responsible for overseeing all culinary operations and maintaining the highest standards of food quality, creativity, and presentation. This individual will lead a talented team of chefs, kitchen staff, and culinary professionals to execute menus for high-profile events, weddings, corporate functions, and major sporting events, including national contracts.\n\nKey Responsibilities\n\nCulinary Leadership & Innovation\n\n• Develop and implement innovative, seasonal, and trend-forward menus tailored to a wide range of events and clientele.\n• Ensure culinary offerings reflect the Ridgewells brand—refined, elevated, and visually stunning.\n• Lead kitchen operations for major events, providing hands-on oversight from prep to final execution.\n\nTeam Management & Development\n\n• Recruit, train, and mentor the culinary team, fostering a high-performance and collaborative environment.\n• Schedule and coordinate staffing for daily production and large-scale events.\n• Promote a culture of continuous learning and excellence in kitchen standards.\n\nOperational Excellence\n\n• Ensure compliance with health, safety, and food sanitation standards (local, state, and federal).\n• Oversee inventory, purchasing, and cost control to maintain budgeted food and labor costs.\n• Collaborate with Operations, Event Planners, and Sales teams to ensure seamless execution of all events.\n\nClient & Event Collaboration\n\n• Participate in tastings, client meetings, and high-profile events to represent Ridgewells’ culinary vision.\n• Customize menus and experiences for premium clients, maintaining flexibility and creativity under pressure.\n\nQualifications\n\nEducation & Experience\n\n• Culinary degree from an accredited institution required; advanced certifications preferred.\n• Minimum 10 years of progressive culinary leadership experience, with at least 5 years in an Executive Chef or comparable senior role.\n• Experience in off-premise catering and large-scale event production highly preferred.\n\nSkills & Competencies\n\n• Exceptional culinary talent with a deep understanding of food trends, techniques, and presentation.\n• Proven leadership and team management skills in a high-volume, high-pressure environment.\n• Strong organizational and communication skills; ability to collaborate across departments.\n• Financial acumen in managing food and labor costs, purchasing, and inventory control.\n• Ability to work flexible hours, including evenings, weekends, and travel for major events.\n\nAbout Ridgewells Catering\n\nRidgewells Catering is a nationally recognized, award-winning catering company known for its exceptional culinary artistry, innovative event experiences, and dedication to excellence. As a leader in luxury and large-scale event catering for more than 90 years, Ridgewells prides itself on creativity, service, and delivering unforgettable moments for clients across the country.\n\nWHY JOIN RIDGEWELLS\n\n• Be part of a legacy brand with a commitment to innovation and excellence.\n• Lead culinary efforts for some of the country’s most prestigious events.\n• Work in a supportive, passionate, and professional environment that values creativity and growth.\n\nBenefits\n\n• Health insurance\n• Dental Insurance\n• Vision Insurance\n• Short and Long-Term Disability\n• Life insurance\n• Paid time off\n• 401K Retirement Plan"
 },
 {
  "job_id": "tCBWUec8_jYTElpBAAAAAA==",
  "title": "Exciting New Restuarant - Executive Chef",
  "employer": "Ted's Bulletin",
  "country": "us",
  "description": "Ted's Bulletin is a 6-unit neighborhood eatery bringing new creativity to American classics, open daily for all-day breakfast, lunch & dinner. Ted's is looking for great leaders who are poised for growth as we have four new locations opening in DC and Virginia over the next 18 months. Ted's is part of the Catalogue Company which operates Federalist Pig, Honeymoon Chicken, Sidekick Bakery, Ensemble digital kitchen and Kramers.\n\nThe 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.\n\nJob Duties:\n• Direct and supervise kitchen employees while executing and maintaining Ted's standards\n• Lead by example, work the line with staff at key times ensuring recipe adherence and standards are met\n• Institute mechanisms to monitor food quality, food safety/sanitation and minimize waste and control inventory\n• Hire, train and develop kitchen staff while promoting a positive work environment\n• Actively coach and counsel employees to include documentation when appropriate\n• Prepare an effective schedule to ensure staffing needs are met and labor costs controlled\n• Conduct inventory and handle ordering of product\n• Partner with vendors to ensure product arrives in a timely manner and is accounted for\n• Achieve company profit standards for sales, costs, labor\n• Participate in menu development, and recipe creation\n• Responsible for proper food storage and food quality standards including consistency and presentation\n• Ensure repair and maintenance needs are met and/or communicated to designated manager\n• Understand and follow the food allergy procedure and special orders/restrictions\n• Communicate repair and maintenance needs to designated manager/vendor\n• Understand and follow the food allergy procedure and special orders/restrictions\n• Evaluate guest feedback and ratings with GM and follow up with culinary team to ensure issues are resolved\n• Other duties as assigned\n\nQualifications:\n• College Degree or certification in culinary field preferred\n• 2+ years in kitchen management role\n• Excellent working knowledge of sanitation standards\n• Ability to understand and positively impact financials\n• Proven ability to hire, train and lead a diverse workforce\n• Ability to form relationships and communicate respectfully, and effectively with peers, leadership and workgroup.\n• Must be able to work extended hours when business need necessitate\n• Must be able to stand for extended periods of time and lift up to 100 pounds\n\nBenefits:\n• Competitive Salary and bonus plan\n• Medical, dental and vision insurance\n• 401K\n• Paid Time Off\n• Paid Holiday (Thanksgiving and Christmas)\n• Employee Shift Meal while at work\n• Employee dining discount extended across all brands\n• Health Savings Account\n• Employer paid Life Insurance and Long-Term Disability Insurance\n• Short Term Disability Insurance\n• Employee Assistance Program"
 },
 {
  "job_id": "AvU7-gex_ZrB8B0dAAAAAA==",
  "title": "Executive Chef",
  "employer": "Compass Group",
  "country": "us",
  "description": "Position Title: Executive Chef\n\nSalary: $110,000 - $125,000\n\nOther Forms of Compensation: Bonus Plan, Sign On Bonus, Relocation Package\n\nBecome part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A !\nJob Summary\n\nThe Crossvines isn’t just a restaurant, it’s a destination. Nestled in the scenic countryside of Poolesville, Maryland, this unique hospitality experience brings together a winery, event venue, and restaurant designed to celebrate food, community, and craftsmanship. Think expansive views, local partnerships, and a guest experience that feels both elevated and welcoming.\n\nAs Executive Chef, you’ll have the opportunity to shape the property's culinary identity, designing menus, building a team, and creating moments guests remember long after the meal ends. Supported by Restaurant Associates’ culture of innovation and excellence, you’ll have the resources of a premier hospitality organization while maintaining the creative freedom and ownership of an independent concept.\n\nFor chefs who want to lead, create, and build something meaningful, this is your kitchen.\n\nWhy Poolesville + The Crossvines\n\nPoolesville offers the best of both worlds: a charming, tight-knit community surrounded by farmland, wineries, and natural beauty, just a short drive from Washington, D.C. It’s a place where local sourcing isn’t a trend; it’s a way of life.\n\nAt The Crossvines, that connection to place comes alive through food, wine, and shared experiences. From intimate dinners to large-scale events, the property is designed to be a go-to destination, giving you a dynamic culinary canvas to bring ideas to life.\n\nKey Responsibilities\n• Shape and lead the culinary vision for The Crossvines, creating menus that are seasonal, approachable, and reflective of the region\n• Partner across culinary, beverage, and events teams to deliver seamless and memorable guest experiences\n• Build, mentor, and inspire a kitchen team where people feel supported, engaged, and excited to grow\n• Oversee day-to-day kitchen operations, ensuring consistency, quality, and thoughtful execution\n• Balance creativity with operational excellence, managing food cost, labor, and efficiency with intention\n• Maintain best-in-class food safety, sanitation, and workplace standards\n• Cultivate relationships with local farmers, producers, and purveyors to highlight regional ingredients\n• Contribute to special events, tastings, and programming that elevate the overall guest journey\n\nWhat We’re Looking For\n• Experience leading culinary teams in high-volume, hospitality-focused environments\n• A collaborative leadership style that prioritizes communication, trust, and development\n• Passion for seasonal cooking, menu innovation, and ingredient-driven cuisine\n• Comfort navigating both the creative and business sides of the kitchen\n• Adaptability in a dynamic, event-driven environment\n• A genuine focus on guest experience and continuous improvement\n• Experience in destination dining, wineries, event venues, or premium hospitality settings\n• Background working with local, sustainable, or farm-driven sourcing programs\n\nApply to Restaurant Associates today!\n\nRestaurant Associates is a member of Compass Group USA\n\nClick here to Learn More about the Compass Story\n\nCompass 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.\n\nQualified 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.\n\nCertain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/\n\nAssociates at Restaurant Associates are offered many fantastic benefits.\n• Medical\n• Dental\n• Vision\n• Life Insurance/ AD\n• Disability Insurance\n• Retirement Plan\n• Paid Time Off\n• Holiday Time Off (varies by site/state)\n• Associate Shopping Program\n• Health and Wellness Programs\n• Discount Marketplace\n• Identity Theft Protection\n• Pet Insurance\n• Commuter Benefits\n• Employee Assistance Program\n• Flexible Spending Accounts (FSAs)\n• Paid Parental Leave\n• Personal Leave\n\nApplications are accepted on an ongoing basis.\n\nRestaurant Associates maintains a drug-free workplace.\n\nAssociates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.\n\nhttps://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_RA.pdf\n\nReq ID: 1539788\n\nRestaurant Associates\n\nMichael Abbey\n\n[[req_classification]]"
 },
 {
  "job_id": "VojBfuTkwJlIhiIhAAAAAA==",
  "title": "Culinary Creator - Chef & Mixologist Open Call",
  "employer": "DC Urban Oasis",
  "country": "us",
  "description": "Open Call For Chefs and Mixologists\n\nWe’re excited to welcome emerging and established chefs and bartenders into our creative community. Our process is designed to ensure alignment, support, and a great collaborative fit—both in the kitchen, behind the bar, and beyond.\n\nWe host a range of curated experiences—from intimate supper clubs to interactive cocktail masterclasses to custom private events—and we're looking for the right talent to bring them to life.\n\nWe handle the business side, while you flex your creative vision.\n\nHere’s what the journey looks like…\n\n1. Online Application: Submit your background, style, and links to your work so we can get to know you. This helps us understand your vision, experience, and interest in collaborating.\n\n2. Intro Call: If your application feels like a strong fit, we’ll reach out to schedule a brief intro call to learn more about you, your culinary or mixology philosophy, and how you’d like to show up in the space. We will share more info about the opportunity.\n\n3. Reference Checks: We’ll reach out to 1–2 professional references to get a fuller picture of your work style and collaboration approach.\n\n4. Planning Document Shared: We’ll send you a document outlining what a typical engagement includes—timeline, expectations, compensation, and collaboration approach—so you can review the details up front.\n\n5. In-Person Meeting or Trial (Stage): If local, we’ll invite you for a casual in-person meet-up, attend a pop-up, shift, or service if you're working—or welcome you into our kitchen for a short trial. This helps us experience your creations and see how you work. If far away, we can arrange a virtual trial.\n\n6. Email Notification: Selected chefs and bartenders will receive a formal invitation to collaborate on an upcoming supper club or cocktail experience.\n\n7. Engagement Agreement Signed: Once confirmed, you’ll sign a short agreement covering mutual commitments and event expectations and submit a W9. Planning Meetings Begin: We’ll kick things off with 2–4 planning sessions (depending on timing) to build your menu or drink lineup, finalize logistics, and prepare for a powerful experience together."
 },
 {
  "job_id": "gnV2E6DshrZwOQ9oAAAAAA==",
  "title": "Executive Sous Chef",
  "employer": "University of Maryland",
  "country": "us",
  "description": "Job Description Summary\n\nOrganizational Summary Statement:\n\nThis position assists in the management of culinary and back of the house operations. Reporting to the Executive Chef, responsible for culinary operations in a high-volume kitchen open up to 14 hours per day with yearly revenues in excess of 30 million dollars. Assists with management of culinary and back of the house operations. Leads, trains, develops, supervises and motivates staff. Ensures food safety and oversees food preparation and service, menu and recipe development, and food and dining trends. Other duties as assigned.\n\nPhysical Demands:\n\nThis is an essential position and incumbent must report to work when the campus is closed due to weather or other emergency situations. Must be able to work a variable schedule including weekends, nights, evenings, and holidays. Annual leave will not be granted for specific periods including the weeks preceding and right after the start of each semester, Maryland Day, Family Weekend or special events including but not limited to OM. Must have the manual dexterity to operate equipment with or without accommodation. The University of Maryland is a non-smoking campus.\n\nMust be able to lift 40 pounds on a regular basis and up to 75 pounds occasionally and stand, walk and work on feet for long periods of time. Must be able to work in extreme weather, humidity and temperature conditions including regularly working between 40 degrees and 90 degrees for extended periods and from 15 below zero degrees to 40 degrees and from 90 degrees to 110 degrees for short periods of time.\n\nLicenses/Certifications:\n\nMust have and maintain Prince George’s County Maryland Certified Food Service Manager Certification within 90 days of hire. Must have driver’s license valid in Maryland with 5 points or less.\n\nMinimum Qualifications\n\nEducation: Bachelor’s degree from an accredited college or university.\n\nExperience: Three (3) years of culinary experience.\n\nOther: Additional work experience as defined above may be substituted on a year for year basis for up to four (4) years of the required education.\n\nKNOWLEDGE, SKILLS, & ABILITIES:\n\nKnowledge of culinary arts with a focus on hot food, grilling and sauteing, sauces, and garde-manger.\n\nKnowledge of the principles of food selection, ordering, preservation, preparation, service, and inventory control.\n\nSkill in oral and written communication.\n\nSkill in the use of Microsoft Office and Google Workspace products.\n\nAbility to interpret and apply policies, procedures, regulations, and laws.\n\nAbility to multitask while demonstrating a commitment to customer service.\n\nAdditional Job Details\n\nPreferences:\n\nACF CEC certification or equivalent is preferred.\n\nRequired Application Materials: Cover Letter and Resume\n\nBest Consideration Date: July 16, 2026\n\nPosting Close Date: N/A\n\nOpen Until Filled: Yes\n\nJob Risks\n\nNot Applicable to This Position\n\nFinancial Disclosure Required\n\nNo\n\nFor more information on Financial Disclosure, please visit Maryland's State Ethics Commission website.\n\nDepartment\n\nVPSA-DS-Yahentamitsi Diner\n\nWorker Sub-Type\n\nStaff Regular\n\nSalary Range\n\n$62,000-$74,400\n\nBenefits Summary\n\nFor more information on Regular Exempt benefits, select this link.\n\nBackground Checks\n\nOffers of employment are contingent on completion of a background check. Information reported by the background check will not automatically disqualify anyone from employment. Before any adverse decision, the finalist will have an opportunity to provide information to the University regarding disclosable background check information. The University reserves the right to rescind the offer of employment or otherwise decline or terminate employment if the information reported by the background check is deemed incompatible with the position, regardless of when the background check is completed.\n\nEmployment Eligibility\n\nThe successful candidate must complete employment eligibility verification (on Form I-9) by presenting documents that establish identity and work authorization within the timeframe required by federal immigration law, and where applicable, to demonstrate renewed employment authorization. Failure to complete employment eligibility verification or reverification within the timeframe set forth by law may result in suspension or termination of employment.\n\nEEO Statement\n\nThe University of Maryland, College Park is an Equal Opportunity Employer. All qualified applicants will receive equal consideration for employment. Please read the University’s Equal Employment Opportunity Statement of Policy.\n\nTitle IX Non-Discrimination Notice\n\nResources\n• Learn how military skills translate to civilian opportunities with O*Net Online"
 },
 {
  "job_id": "tVFtrK0oxXdllLi_AAAAAA==",
  "title": "Fine Dining Sous Chef",
  "employer": "WASHINGTON GOLF & COUNTRY CLUB",
  "country": "us",
  "description": "Description:\n\nAre you a passionate culinary professional ready to take the next step in your fine dining career? Washington Golf and Country Club — one of the region’s most prestigious private clubs — is looking for an ambitious Sous Chef to join our elite culinary team.\n\nIn this leadership role, you’ll bring creativity, precision, and energy to every plate. Working alongside the Executive Chef, you’ll oversee production for fine outlets, member dining, and private events — all while upholding the club’s long-standing tradition of culinary excellence.\n\nWhat You’ll Do:\n• Lead, inspire, and develop a talented kitchen team\n• Execute refined, high-quality cuisine with consistency and flair\n• Collaborate on seasonal menus, tastings, and special events\n• Maintain the highest standards in food safety, organization, and presentation\n• Help manage costs and drive operational excellence\n\nRequirements:\n\nWhat You Bring:\n• 3+ years of fine dining or luxury hospitality experience\n• Culinary degree or certification preferred\n• Proven leadership, communication, and organizational skills\n• A passion for creativity, teamwork, and delivering five-star experiences\n• VA Food Service Sanitation Certification (or ability to obtain)\n\nPhysical Demands and Work Environment\n• Must be able to stand, walk, squat, kneel, reach, bend, twist, crawl, climb, clean, and lift up to 40 pounds\n• Must be able to handle hot and cold interior and exterior conditions and exposure to dust, fumes and gases\n• Must be able to work in close proximity to moving machinery\n• Independent mobility\n\nPay Rate: $70-75K annual, commensurate with experience.\n\nEmployment Eligibility\n\nCandidates must be authorized to work in the United States at the time of hire and must be able to perform work without the need for employer sponsorship, now or in the future. Washington Golf and Country Club does not provide employment-based visa sponsorship.\n\nEqual Opportunity Employer\n\nWashington Golf and Country Club is an equal opportunity employer and is committed to creating an inclusive environment for all employees. We comply with all applicable federal, state, and local employment laws.\n\nAt WGCC, our team is the foundation of the member experience. We value professionalism, teamwork, and a service-first mindset, and we take pride in creating a welcoming environment for both our members and our employees.\n\nIf you’re driven by excellence and thrive in a fast-paced, high-end environment, we want to meet you. Join us and help shape the future of fine dining at Washington Golf and Country Club."
 },
 {
  "job_id": "c6QpZ1AA4AIovcU_AAAAAA==",
  "title": "Food Service Executive Chef",
  "employer": "Intrepidgs",
  "country": "us",
  "description": "As theFood Service Executive Chef,you will manage menu creation, all food preparations, kitchen cleaning and local national staff. Have a knowledge of diverse cooking techniques, i.e., Mexican, Italian etc. Prepare entrees and supervise preparation of side dishes and garnishments for all shifts. Cook or otherwise prepare food according to recipe. Cut, trim, and bone meats, poultry and fish for cooking. Estimate food consumption and requisition or purchase food items. Receive and examine food items and supplies to ensure quality and quantity meet established standards and specifications. Must be able to work within a budget and make menu changes to stay within targeted guidelines. Select and develop recipes based on type of food to be prepared and applying personal knowledge and experience in food preparation. Supervise personnel engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods. Portion cooked foods, or give instructions to workers as to size of portions and methods of garnishing\n\nEDUCATION & EXPERIENCE:\n• High School diploma or equivalent and completion of an accredited culinary course.\n• 5 to 7 years of related experience.\n• Private Sector Chefs highly desired.\n• Consideration will be given to relevant professional experience commensurate with assignment.\n• ServSafe Certification required\n\nKNOWLEDGE & SKILLS:\n• Full Knowledge of the job. Substantial acquaintance with and understanding of general aspects of the job with a broad understanding of the detailed aspects of the job.\n• Candidates will also need to be familiar with Microsoft Office and knowledgeable of MS Word and MS Excel.\n\nPHYSICAL DEMANDS/WORK ENVIRONMENT:\n• Must be able to lift 50lbs\n• Capable of working in austere environments/locations\n\nSECURITY CLEARANCE:Active Secret Required\n\nIntrepid Acquisition Holdings, LLC\n\nwww.intrepidgs.com\n\nIntrepid Acquisition Holdings, LLC. (IAH), is a leading provider of global-scale logistics, facilities management, and advanced professional and technical services. IAH provides a broad spectrum of services and solutions to U.S. and international government agencies, and organizations. As a world-class leader in providing seasoned program management, IAH leverages and integrates its capabilities to provide safe, innovative, and reliable solutions to meet customers' diverse and complex challenges.\n\nIntrepid Acquisition Holdings, LLC. (\"IAH\" and/or \"Company\") and its affiliates, including but not limited to IAP World Services, Inc., Readiness Management Support L.C., JPATS Logistics Services, LLC., and subsidiaries is an EOE, including disability/vets.\n\nAll qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran."
 },
 {
  "job_id": "9PbPDxIPsAMJnu3uAAAAAA==",
  "title": "Head Chef",
  "employer": "Cordero Hospitality",
  "country": "us",
  "description": "Job Overview\n\nWe are seeking a passionate and dynamic Head Chef to lead our culinary team and elevate our dining experience. As the creative force behind our kitchen, you will oversee all aspects of food preparation, menu development, and kitchen operations. Your leadership will inspire excellence in every dish served, ensuring exceptional quality, presentation, and customer satisfaction. This role offers an exciting opportunity to showcase your culinary expertise in a vibrant environment where innovation and teamwork thrive.\n\nDuties\n\n• Lead the kitchen team in preparing high-quality meals with precision and creativity, ensuring consistency across all dishes\n\n• Develop innovative menus that reflect current culinary trends while catering to diverse customer preferences\n\n• Oversee food safety standards and ensure compliance with health regulations at all times\n\n• Manage inventory, order supplies, and control food costs to maximize efficiency and minimize waste\n\n• Train staff on proper cooking techniques, knife skills, food handling, and safety procedures\n\n• Coordinate with front-of-house staff to ensure seamless food service and timely delivery of orders\n\n• Maintain a clean, organized, and safe kitchen environment that promotes productivity and safety\n\nSkills\n\n• Extensive experience in cooking, meal preparation, and food service within a restaurant or catering setting\n\n• Strong knife skills and proficiency in various cooking techniques\n\n• Knowledge of food safety regulations and best practices for food handling\n\n• Proven leadership skills with the ability to motivate and manage a diverse culinary team\n\n• Excellent communication skills to collaborate effectively with staff and suppliers\n\n• Ability to innovate menu items while maintaining quality standards\n\n• Familiarity with the food industry trends, catering operations, and large-scale food preparation\n\nJoin us as a Head Chef where your culinary talents will shine! Bring your passion for food, your leadership skills, and your commitment to excellence to create memorable dining experiences for our guests. We value energetic professionals eager to make a difference in a fast-paced environment that celebrates creativity and teamwork. Our kitchen team is majority Spanish speaking so bi-lingual is preferred.\n\nPay: $65,000.00 - $80,000.00 per year\n\nBenefits:\n\n• Dental insurance\n\n• Employee discount\n\n• Health insurance\n\n• Opportunities for advancement\n\n• Paid sick time\n\n• Paid time off\n\nWork Location: In person"
 },
 {
  "job_id": "Cu2AD9P7UZAX59pkAAAAAA==",
  "title": "Sous Chef",
  "employer": "Goodwin House",
  "country": "us",
  "description": "Celebrated as the #3 Top Workplace in the D.C. region for 2025 by The Washington Post since 2019, Goodwin Living is more than a team – it's a global family of individuals who represent more than 70 countries.\n• Embracing Diversity: Our strength is in our diverse team from over 65 countries, fostering an inclusive and vibrant culture that values every voice.\n• Growth and Opportunities: We bolster personal and professional development, offering myriad opportunities, from on-the-job training to mentorship programs and financial support, to help you reach your full potential.\n• Valuing Our Team Members: By prioritizing team member satisfaction, we create a fulfilling work environment with competitive benefits, work-life balance, and recognition programs, ensuring our team feels appreciated and valued.\n\nWho should apply?\nAre you a fine-dining sous chef ready for a new challenge? At Goodwin Living, we are building a culinary program centered on a la minute fine dining for our residents, and we are looking for passionate chefs to join our team. This is your chance to trade the unpredictable hours and grind of the restaurant world for a fulfilling career with purpose, growth, and work-life balance.\n\nThis position pays $62k-$68k\nYou should be available for midday shift\n\nYour mission: create joyful dining experiences\nElevate the menu: Leverage your fine-dining experience to prepare chef-inspired, cook to order dishes that delight our residents every day.\nEmbrace “a la minute” excellence: Maintain our high standard for quality, taste, and presentation, enhancing the daily lives of those you serve.\nCook for a purpose: move beyond serving patrons to serving elders, an experience that our current team members find deeply rewarding and meaningful.\nYour career: built for growth and balance\nPredictable hours: enjoy a schedule that allows for a healthier work-life balance, with most shifts ending by 9 PM.\nCareer advancement: Grow with us. We are committed to developing our team and offer clear paths for internal promotion, mentorship, and continued education.\nEnergy and Passion: an energetic and proactive attitude with a genuine passion for food and people.\n\nQualifications\n• High School graduate or equivalent required.\n• A minimum of 5 years of experience working as a line cook\n• At least three yeas supervisory experience preferred.\n• Fine Dining restaurant experience preferred\n• Holds current Serve Safe Food Service Sanitation Certificate.\n• Good communication skills required.\n\nA sampling of our many benefits!\n\nWe’ve got you covered with incredible benefits, whether you work full-time, part-time, or PRN (as needed). Here’s a glimpse of what we offer to Full-Time team members:\n• Paid Time Off\n• Health/Dental/Vision Insurance\n• DailyPay: Work and get paid the same day!\n• Tuition Assistance for Career Development\n• Student Loan Repayment Program\n• Financial assistance with U.S. Citizenship application or DACA Renewal\n• Tutoring for ESL, Citizenship Test & GED\n• Staff Emergency Grants\n• Retirement Plan- 401(k)\n• Free Meals, Access to a Fitness Center, Pool, and More\n\nAbout Goodwin Living\n\nAt Goodwin Living, we can all find work with purpose! As a nonprofit senior living and healthcare organization based in Alexandria, Virginia, we are driven by our mission: to support, honor and uplift the lives of older adults and those who care for them. Our commitment to our team members is written directly into that statement. We create an enriching and supportive work environment that has earned us Top Workplace recognition by The Washington Post since 2019 and, more recently, national recognition by USA Today. These honors reflect the culture our team members foster every day — one rooted in purpose, belonging, and growth.\n\nGoodwin Living is an Equal Opportunity Employer and an AARP Employer Pledge Signer. We take pride in our inclusive work culture that values diversity and fosters talent. With us, you are more than just a team member; you are part of a community committed to excellence and continuous learning."
 },
 {
  "job_id": "UvRBffWCREE66ZU9AAAAAA==",
  "title": "Pantry Chef",
  "employer": "Aramark",
  "country": "us",
  "description": "Job Description for Pantry Chef:\n\nAs a Pantry Chef on our team, you will help bring recipes to life while having the opportunity to flex your creativity! Surrounded by fresh ingredients and top-of-the-line equipment, you will be immersed in a culinary world that goes beyond food preparation,you will get to explore different cuisines, flavors, and cooking techniques. At Aramark, your health and safety are priorities, which is why we have clear production guidelines and safety procedures in place. Get ready to ignite your passion, develop your skills, and pursue what matters all while doing what you love.\n\nBenefits:\n\nAramark offers qualifying employees a comprehensive array of benefits, which might comprise:\n• Plans that encompass medical, dental, and vision insurance\n• The 401(k) retirement account is a mechanism through which individuals can save and invest for their retirement stage\n• Paid time off, like parental leave and disability benefits, are included in the company's compensation package\n• Assistance available for individuals seeking to balance work and personal life effectively\n\nJob Responsibilities:\n\nEssential functions and responsibilities could vary depending on the geographical location and business requirements.\n• Follow standardized recipes and guidelines to cook and serve various meals\n• Establish workstations by arranging essential ingredients and tools\n• Get ingredients ready through chopping, trimming, measuring, mixing, and more.\n• Safely operate a range of kitchen tools and appliances, including knives, ovens, stovetops, and mixers, to prevent accidents or injuries\n• Make meals by using methods such as baking, broiling, roasting, and steaming to cook various dishes\n• Follow established norms to layout, decorate, and serve food to meet presentation requirements\n• Observe all the necessary food safety protocols and ensure proper food storage\n• Keep kitchen areas, implements, and utensils sanitized and free from pathogens\n• Provide exceptional customer service while radiating a positive attitude\n• Abide by the safety and sanitation policies enforced by Aramark\n• Preserve the security of company holdings\n\nQualifications:\n• Former exposure to culinary tasks or a related cooking role\n• Firm grasp of the fundamentals of cooking techniques and principles of food preparation\n• Awareness of sanitation practices and food safety regulations is necessary\n• Obtain the essential certification for food safety, if not already secured\n• Elementary math and numerical counting proficiencies\n• Effective communication skills and a proficient aptitude for collaboration\n• A high school diploma or a comparable qualification is recommended but not obligatory.\n\nAbout Aramark:\n\nServing millions of individuals across 15 countries on a daily basis, Aramark is dedicated to providing food and facilities services with a focus on doing great things for each other, partners, communities, and the planet.\n\nAs an Equal Opportunity Employer, Aramark takes pride in its non-discriminatory policies and ensures that individuals are treated fairly and equally, irrespective of race, color, religion, national origin, gender, age, disability, or sexual orientation.\n\nQ) What types of jobs does Aramark offer?\n\nA) Aramark offers a wide range of job opportunities in food services, facilities management, hospitality, and more. Positions vary from entry-level roles to managerial positions, catering to both full-time and part-time applicants.\n\nQ)How can I apply for a job at Aramark?\n\nA)You can apply for a job at Aramark through our online career portal. Simply search for available positions, create an account, and submit your application and resume directly through our website.\n\nQ)Does Aramark offer benefits to its employees?\n\nA)Yes, Aramark provides a comprehensive benefits package, including health insurance, retirement plans, paid time off, and employee discounts. Specific benefits vary by location and role.\n\nQ)What is the work environment like at Aramark?\n\nA)Aramark values a diverse and inclusive work environment. Employees are encouraged to collaborate and contribute to our mission of delivering exceptional service. The work environment may vary by location, but we foster a positive, team-oriented atmosphere focused on growth and development."
 },
 {
  "job_id": "4OJ0d1i4Zg0MzchmAAAAAA==",
  "title": "Chef de Cuisine",
  "employer": "Extra Fancy",
  "country": "us",
  "description": "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 are doing it!\n\nWe are seeking a Chef de Cuisine to join our James Beard award winning team at one of our D.C Michelin starred restaurants: Rose’s Luxury, Little Pearl, and Pineapple and Pearls, and Extra Fancy, our international events company.\n\nSome Things to Know About Us:\n\nOur mission is “To make this the most enjoyable place to work in and the most enjoyable place to dine”. This is the reason we are here. This is why we do what we do.\n\nWe are big on communication and organization. We believe these are huge keys to success. The better we are able to communicate and organize ourselves, the more success we will have.\n\nWe are big on teaching and growth. We work hard to make sure everyone is constantly growing and learning. We want everyone who works with us to become a better cook, barista, chef, manager, guest liaison, and most importantly, leader.\n\nWe like having fun. While we take our jobs very seriously, we also do so lightheartedly. In other words, we love to hustle and get better everyday but we also love to do it while laughing and having fun at the same time. (And yes, that is possible).\n\nWe have awesome benefits for full-time employees\n\n• 100% Company-paid medical benefits\n\n• 100% Company-paid dental benefits\n\n• Average 45-50 hour work-week for salaried employees\n\n• Unlimited Paid Time-off Policy for salaried employees\n\n• Parental Leave Plan\n\n• 401K plan\n\n• Complimentary gym membership\n\n• Employee Assistance Program (covers mental health services, legal services, and additional support)\n\n• Life insurance\n\n• Critical illness insurance\n\n• Personal Financial Advisor services\n\n• Somm Certification Reimbursements\n\n• WMATA SmartBenefits program\n\n• Most major holidays off\n\n• Access to our Vision benefit program\n\n• Unlimited high fives!\n\nQualifications and skills:\n\nThe Chef De Cuisine 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 the sales and operations team. They must demonstrate and ensure their team embodies the RRG values. Their responsibilities are centered around the lifecycle of the employee, culinary execution, and the financial success of the business.\n\nThey are expected to always act as an advocate for the guest experience and to work collaboratively with the General Manager and Sales team. They will also model and uphold our highest standards of hospitality and company policies and culture, including leading the team in a humble, professional and responsible manner. They will be expected to use their passion and knowledge of food, to develop new menus.\n\nFood safety and financial acumen with staffing, purchasing, inventory, and cost control are critical components of this role. 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.\n\nResponsibilities include but are not limited to:\n\n• Lead all aspects of kitchen operations, food preparation, staff management, and service execution\n\n• Design and innovate menus that reflect the restaurant’s concept, culinary vision, seasonality, and quality standards\n\n• Ensure consistent execution and presentation of all dishes, maintaining the highest standards of taste, technique, and aesthetics\n\n• Collaborate with front-of-house leadership, ensuring seamless communication, proper pacing, and coordination for service\n\n• Control food costs and kitchen budgets, managing inventory, waste reduction and vendor relationships\n\n• Uphold all health, safety, and sanitation standards, ensuring compliance with local regulations and internal protocols\n\n• Supervise kitchen scheduling and labor management, ensuring efficiency and adequate coverage for prep and service\n\n• Lead by example during service, demonstrating exceptional culinary technique, leadership, and attention to detail\n\n• Continuously evaluate and improve kitchen operations, striving for excellence in quality, creativity, and consistency\n\nAdditional Qualifications:\n\n• 2 Years experience equivalent in a similarly sophisticated operation\n\n• Highly effective communicator through email, phone, video, and in-person\n\n• Up to date and passionate about culinary trends in the United States and abroad\n\n• Exudes excellence in hospitality for internal and external guests\n\n• Possess excellent strategic planning skills, with an emphasis on delivering, executing, and assessing action plans\n\n• Excel in time management, organizational and problem-solving skills\n\n• Ability to adapt and lead change\n\n• Ability to thrive in a fast-paced, entrepreneurial environment\n\n• Self-driven, results-oriented, and possesses a solid track record of leading high-caliber, upscale restaurants at a multi-unit level.\n\n• Work required shifts, AM or PM to ensure all tasks are finished on time as needed. Open or close as necessary.\n\n• Problem solve as issues arise i.e. equipment issues, food or service issues, prep issues.\n\nMore detail about Extra Fancy part of Rose's Restaurant Group"
 },
 {
  "job_id": "jHhoMo_QT7nDDghzAAAAAA==",
  "title": "Head Chef",
  "employer": "Bandh Darwaza",
  "country": "us",
  "description": "Bandh Darwaza is an innovative Indian-inspired speakeasy cocktail bar located in Columbia, known for its unique approach to blending ancient Indian ingredients and Ayurvedic inspiration with modern cocktail craft. This establishment prides itself on creating a captivating experience that celebrates the rich traditions of Indian spices, botanicals, and fermentation techniques, offering patrons thoughtfully designed cocktails and small plates that delight the senses. As a speakeasy, Bandh Darwaza maintains an air of exclusivity and discovery, inviting guests to explore flavors that are rare and compelling in the current food and beverage landscape.\n\nThe restaurant is not a traditional dining venue but rather a dynamic, fast-paced environment that emphasizes creativity, high flavor, and innovation in small-format dishes. The atmosphere is lively and energetic, appealing to a clientele that appreciates both the cultural depth of Indian cuisine and the modern craft cocktail movement. Located in a prime area with strong foot traffic and vibrant nightlife, Bandh Darwaza represents an exciting opportunity for culinary professionals eager to push boundaries and contribute to a growing brand.\n\nThe role of Indian Chef at Bandh Darwaza is pivotal to the establishment’s identity and success. The selected candidate will take creative leadership of the kitchen, developing a bold, shareable menu that complements the cocktail program seamlessly. The position demands not only a deep understanding of Indian cuisine—whether modern interpretations or regional traditions—but also the ability to innovate within the constraints of a small plates format that caters to a bar-centric service flow. Responsibilities include designing and executing dishes that enhance the cocktail experience, managing day-to-day kitchen operations including prep, service, and inventory, and maintaining impeccable standards of plating, consistency, and speed.\n\nMoreover, the Indian Chef will lead, train, and mentor kitchen staff, fostering a collaborative environment that encourages creativity and excellence. The role requires close collaboration with the bar team to develop pairings and update the menu seasonally, ensuring that the offerings remain fresh, exciting, and aligned with the establishment’s Ayurvedic and botanical inspirations. This role offers culinary professionals the chance to exercise creative freedom while working in a supportive, well-located environment with growth opportunities as the brand expands. This position is ideally suited to chefs passionate about innovation, flavor layering, and delivering exceptional dining experiences in a fast-paced, high-volume bar setting."
 },
 {
  "job_id": "qs96rq6eY5ngYap6AAAAAA==",
  "title": "Sous Chef",
  "employer": "Ridgewells Catering",
  "country": "us",
  "description": "The Sous Chef is responsible for managing the day-to-day food production for our high-volume operation, servicing a wide variety of high-end off-premise events and contract accounts.\n\nRESPONSIBILITIES: Other responsibilities include, but not limited to:\n\n• Manage a team to produce consistent, high-quality products, and maintain quality standards as per the Executive Chef\n• Ensure kitchen operations are organized, clean and efficient\n• Effectively manage employees to maximize productivity and meet established food preparation deadlines within budget\n• Assist in the development of new and innovative culinary concepts and participate in menu planning, working closely with the Executive Chef and Production Chef\n• Reviews daily/weekly production with Production Chef\n• Manages inventory and puts in daily order lists.\n• Train new kitchen employees and ensure the entire staff practices safe and sanitary food handling procedures per HAACP and ServSafe guidelines\n• Performs other duties associated with the position that are reasonably assigned to support the overall needs of the business.\n\nQualifications\n\n• A minimum of 2 years’ management experience required.\n• Culinary degree is a plus.\n• Proven record in managing high-end, high-volume kitchen operations; thrive under pressure in a fast-paced, high-energy environment\n• Strong organizational and communication skills; ability to prioritize, teach and delegate\n• Team player with a positive, helpful personality and strong employee-relation skills\n• Working knowledge of computer applications; experience using CaterXpert a plus\n• Management and leadership skills.\n• Multi-tasking and time-management skills, with the ability to prioritize tasks.\n• Highly organized and detail oriented.\n• Ability to work efficiently in a multi-tasking, time-sensitive, fast-paced environment\n• Strong leadership skills with a dedication to driving and achieving results\n\nBenefits\n\n• Health insurance\n• Dental Insurance\n• Vision Insurance\n• Short and Long-Term Disability\n• Life insurance\n• Paid time off\n• 401K Retirement Plan"
 },
 {
  "job_id": "Ily9RnThzt7UsgKyAAAAAA==",
  "title": "Chef de Cuisine",
  "employer": "Accor",
  "country": "gb",
  "description": "Company Description\n\nDELANO Dubai\n\nEnnismore, the fastest-growing lifestyle and leisure hospitality company, is bringing the iconic DELANO brand to the UAE for the first time. When DELANO South Beach arrived on the Miami scene in 1995, it introduced an entirely fresh take on 5-star luxury and marked the inception of lifestyle hospitality. DELANO was celebrated for its blend of timeless elegance, modern design, and vibrant energy; it became the social hub, bringing together the who’s who of the fashion and entertainment world. Guided by the same principles that propelled the original DELANO to icon status, DELANO Dubai will usher in a new era of sophisticated style and elevated service to the UAE.\n\nLocated on the pristine shores of Bluewaters Island, the DELANO Dubai resort will boast an array of luxury rooms and suites, four exceptional culinary and mixology experiences, an ocean front swimming pool and a wellness studio.\n\nJob Description\n\nAs a Chef de Cuisine at DELANO Dubai, you are responsible for leading a culinary brigade to deliver an elevated, refined yet relaxed dining experience. You will drive menu execution, uphold the highest quality standards, and ensure every dish reflects DELANO’s signature lifestyle luxury, creativity, and consistency in a fast-paced, guest-focused environment.\n• Culinary Leadership & Vision: Lead the kitchen with creativity and precision, ensuring the culinary direction reflects DELANO’s luxury lifestyle concept and brand identity\n• Menu Development & Innovation: Design and evolve menus with a focus on seasonality, quality ingredients, and modern presentation that elevates the guest dining experience\n• Quality & Consistency: Maintain exceptional standards across all dishes, ensuring consistency in taste, presentation, and portioning at all times\n• Kitchen Operations Management: Oversee day-to-day kitchen operations, ensuring smooth service flow, efficiency, and strong coordination across all sections\n• Team Leadership & Development: Inspire, train, and develop the kitchen team, fostering a high-performance culture built on collaboration, discipline, and pride in craft\n• Cost Control & Efficiency: Manage food costs, wastage, and inventory effectively while maintaining quality and supporting profitability targets\n• Food Safety & Hygiene Standards: Ensure full compliance with HACCP, hygiene, and safety regulations, maintaining a clean, organised, and audit-ready kitchen\n• Collaboration with Front of House: Work closely with service teams to ensure seamless communication and delivery of an exceptional guest experience\n• Guest-Centric Approach: Continuously align culinary output with guest expectations, feedback, and evolving luxury dining trends\n• Standards & Operational Excellence: Support the implementation and continuous improvement of kitchen SOPs and brand standards to ensure consistency, efficiency, and quality delivery.\n\nQualifications\n• Luxury Culinary Background: You have a strong track record as a Chef de Cuisine or Senior Sous Chef within luxury hotels, fine dining restaurants, or lifestyle-led hospitality environments, delivering consistently high culinary standards.\n• Culinary Excellence: You demonstrate exceptional culinary craft with a deep understanding of modern, seasonal, and elevated cuisine, ensuring every dish reflects quality, creativity, and consistency.\n• Kitchen Leadership: You lead by example, managing and inspiring kitchen teams with clarity, discipline, and approachability, ensuring high performance and strong team engagement.\n• Operational Strength: You are highly skilled in day-to-day kitchen operations, including hygiene standards, HACCP compliance, stock control, and maintaining seamless service execution.\n• Quality & Consistency: You ensure every dish leaving the kitchen meets exacting brand standards in presentation, taste, and timing across all service periods.\n• Cost & Efficiency Management: You understand food cost control, waste reduction, and effective use of ingredients while maintaining premium quality and guest satisfaction.\n• Guest-Centric Approach: You are attuned to luxury guest expectations, ensuring culinary delivery enhances the overall dining experience in a refined yet relaxed setting.\n• Collaboration: You work closely with front-of-house and wider culinary teams to ensure smooth communication and an aligned service flow.\n• Educational Background: A formal culinary qualification or international culinary training is preferred, with strong technical foundations.\n• Great Personality: At DELANO Dubai, personality and experience are equally valued. We celebrate individuality and authenticity—bringing your unique self, positive energy, and passion is essential. With the right attitude and that essential spark, we create truly memorable guest experiences together\n\nAdditional Information\n\nWhat awaits you...\n• The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand.\n• The ability to challenge the norm and work in an environment that is both creative and rewarding.\n• Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity.\n• A competitive package and plenty of development opportunities."
 },
 {
  "job_id": "UXKBSOQMgjcCPf_EAAAAAA==",
  "title": "Chef de Partie (Hot/Cold)",
  "employer": "Marriott",
  "country": "gb",
  "description": "POSITION SUMMARY\n\nPrepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.\n\nAssist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.\n\nPREFERRED QUALIFICATION\n\nEducation: Technical, Trade, or Vocational School Degree.\n\nRelated Work Experience: At least 3 years of related work experience.\n\nSupervisory Experience: No supervisory experience.\n\nLicense or Certification: None\n\nAt Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.\n\nWhen you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you."
 },
 {
  "job_id": "p4eFkNTPL55aHcCqAAAAAA==",
  "title": "Executive Chef",
  "employer": "Sexy Fish Dubai",
  "country": "gb",
  "description": "Sexy Fish Dubai is a luxurious dining and entertainment destination located in the heart of the vibrant DIFC scene. Inspired by its iconic London counterpart, Sexy Fish Dubai offers an exquisite fusion of innovative cocktails, world-class cuisine, and captivating ambiance. Our food takes its inspiration from Asian cuisine, with a focus on Japan – sushi, sashimi, tempura, and robata. The bar is known for offering the world's largest Japanese Whisky Collection and prides itself on unique service standards and cocktail knowledge. As we prepare to redefine Dubai's nightlife experience, we are seeking passionate and skilled individuals to join and be part of the one of the most anticipated Openings of 2024!\n\nWe are currently seeking a visionary and accomplished Executive Chef to lead our culinary team. As the Executive Chef, you will play a central role in shaping the culinary direction, overseeing kitchen operations, and contributing to the overall success of our establishment. If you have a passion for culinary arts, proven leadership skills, and a commitment to delivering outstanding dining experiences, we invite you to be a key influencer at our restaurant.\n\nKey Responsibilities:\n\n- Develop and execute the culinary vision, creating innovative and high-quality dishes.\n\n- Lead and inspire the culinary team, providing guidance and fostering a collaborative work environment.\n\n- Collaborate with the management team to develop seasonal menus and special offerings.\n\n- Monitor inventory levels, order supplies, and manage the freshness of ingredients.\n\n- Ensure efficient kitchen workflows and maintain a positive and efficient working environment.\n\nRequirements:\n\n- Proven experience as an Executive Chef or in a similar leadership role within the culinary industry.\n\n- Strong culinary skills and a track record of creating successful and creative menus.\n\n- Exceptional organisational, communication, and interpersonal skills.\n\n- Ability to work in a fast-paced environment and efficiently manage tasks.\n\n- Familiarity with inventory management and ordering processes.\n\nJoin our team and be a part of a distinguished establishment committed to delivering unparalleled hospitality.\n\nWe promote a working environment in which equal opportunity and diversity is recognised, valued, and encouraged."
 },
 {
  "job_id": "cKSHGd7UT-QPEQXFAAAAAA==",
  "title": "Commis Chef (I) at Holiday Inn & Science Park",
  "employer": "Holiday Inn",
  "country": "gb",
  "description": "About us\n\nTravel is a journey. At Holiday Inn, we help make it a joy.\n\nStarting with a warm, inviting welcome for all guests, whether traveling on business or for fun, enjoying a quick night, or relaxing for the week. We thrive on making our guest’s stays brighter, helping them create memories that will last a lifetime. Irresistible smiles are our specialty. We should know, we’ve been on our journey since 1952. So, if you can help us spread the joy of travel to all, we’d love to give you a warm welcome to the Holiday Inn® family.\n\nHoliday Inn & Suites Dubai Science Park, is looking for a dedicated Commis Chef (I) to join our amazing culinary team! Ideally located in the heart of Dubai Science Park, in the most sought after residential area of Dubai. Minutes away from mega malls, magnificent Jumeirah Beaches, world’s leading tourist attractions and Parks, auto drome and over 5 championship golf courses. Holiday Inn & Suites at Dubai Science Park includes 240 hotel rooms and suites and 84 one-bedroom apartments, anchor F&B offerings and an extensive 1026sqm cutting-edge meeting and events facilities.\n\nYour day to day\n\nA little taste of your day-to-day\n\n• Prepares all mise-en-place for day to day operation\n\n• Maintains a healthy and hygienic work area\n\n• Communicates politely and display courtesy to guests and internal customers\n\n• Support team with mise-en-place and storage pick ups\n\n• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information\n\n• Establishes and maintains effective employee working relationships\n\n• Attends and participates in daily briefings and other meetings as scheduled\n\n• Attends and participates in training sessions as scheduled\n\n• Prepares in advance food, beverage, material and equipment needed for the service\n\n• Cleans and re-sets his/her working area\n\n• Performs related duties and special projects as assigned\n\n• Implements the hotel and department regulations, policies and procedures including but not limited to:\n\n• house rules and regulation\n\n• health and safety\n\n• grooming\n\n• quality\n\n• hygiene and cleanliness\n\nWhat we need from you\n\n• Culinary School qualification\n\n• similar experience working in either a restaurant or a 4/5* hotel environment\n\n• Committed to serving food of the highest quality\n\nWhat you can expect from us:\n\nWe give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including a full uniform, impressive room discounts and some of the best training in the business.\n\nOur mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance. Always welcoming different backgrounds, experiences, and perspectives.\n\nIHG gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting well-being in your health, lifestyle, and workplace.\n\nSo, join us and you’ll become part of our ever-growing global family.\n\nDon't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today and let's #GoFurtherTogether.\n\nDon't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today."
 },
 {
  "job_id": "8RM0r6ytTPaeMX1DAAAAAA==",
  "title": "Executive chef",
  "employer": "Confidential",
  "country": "gb",
  "description": "### *WE ARE HIRING: EXECUTIVE CHEF* | *SMOKED MEAT FACTORY | Dubai, UAE* | *Salary: AED 18,000 - 25,000 + Bonus + Visa | *About Us* | Smoked Meat Factory is Dubai’s home for authentic Texas-style BBQ. We specialize in low & slow smoked brisket, beef ribs, and signature sides. We’re not just selling food — we’re building a brand. And now we need a leader to take us to the next level. | *The Role* | We are looking for a hands-on *Executive Chef* to own the kitchen and the brand. This is not a \"stand and watch\" job. You will cook, lead, create, and build. | *Your 3 Main Missions:* | 1. *Menu Development* | Innovate and evolve our BBQ menu. Create new smoked items, seasonal specials, sides, and sauces that keep customers coming back and increase average check. | 2. *SOP & Operations Development* | Upgrade and enforce all kitchen SOPs. From meat trimming, cooking process, portion control, to HACCP and food safety. Build systems that guarantee consistency across every shift. | 3. *Brand Development* | Be the face of our kitchen. Work with marketing on food photography, menu storytelling, new product launches, and PR events. Your food IS our marketing. | *What We Need From You:* | - *5+ Years experience* as Head Chef / Executive Chef in high-volume restaurants. | - *Proven leadership*: You’ve managed and trained a team of 10+ kitchen staff. | - *Menu Engineering*: Track record of creating profitable menus and controlling food cost. | - *Systems mind*: You know how to write SOPs, manage inventory, and maintain quality. | - *Creative + Commercial*: You can make amazing food AND make it profitable. | - *Food Safety*: Dubai Municipality Food Safety | - *Hands-on mentality*: You will be on the line, training the team daily, and leading by example. | *How to Apply* | To be considered, please send 2 things: | 1. *Your CV + Portfolio | 2. *60-second video* of you cooking and plating your signature dish | WhatsApp : +971555842553 | *Application Question - Must Answer:* | In 2 lines, what’s the #1 mistake restaurants make when cooking large cuts of meat? | Only shortlisted candidates will be contacted. | *Smoked Meat Factory*"
 },
 {
  "job_id": "_EO-U8WnoopwOrU3AAAAAA==",
  "title": "Private Chef — Dubai & UAE",
  "employer": "Irving Scott",
  "country": "gb",
  "description": "Exclusive private chef positions in Dubai and the UAE for UHNW families. Competitive salary with zero income tax, visa sponsorship, and luxury accommodation."
 },
 {
  "job_id": "OfGbvdlE3luA-d8OAAAAAA==",
  "title": "Private Chef - Kerala Cuisine",
  "employer": "JMM Meat Processing L.L.C.",
  "country": "gb",
  "description": "We are looking for an experienced and dependable Live-In Personal Chef to join a South Indian family household in Dubai Investment Park.\n\nThe role involves preparing healthy, nutritious, and flavourful daily meals for the family, with a strong understanding of South Indian food, non-vegetarian cooking, and diabetic-friendly meal preparation. The role also involves maintaining a clean, organised and well-stocked kitchen.\n\nKey Responsibilities\n\nMeal Preparation\n\n• Prepare daily breakfast, lunch, dinner and snacks for the family.\n\n• Cook a variety of South Indian, Indian and selected international dishes.\n\n• Prepare healthy, balanced and diabetic-friendly meals as required.\n\n• Plan menus in advance and bring variety to regular household meals.\n\n• Adapt dishes to the family’s preferences while maintaining nutritional balance.\n\nKitchen & Stock Management\n\n• Keep the kitchen, equipment and storage areas clean, organised and hygienic at all times.\n\n• Follow safe food handling, storage and preparation practices.\n\n• Monitor grocery and kitchen-stock requirements, ensuring essential items are available.\n\n• Check the freshness and quality of food items and minimise wastage.\n\n• Prepare grocery lists in advance and coordinate requirements with the household.\n\nCandidate Profile\n\n• Previous experience as a private chef, household cook or similar role.\n\n• Strong knowledge of South Indian cuisine and non-vegetarian food preparation.\n\n• Comfortable preparing healthy and diabetic-friendly meals.\n\n• High standards of cleanliness, personal hygiene and food safety.\n\n• Well-groomed, presentable, respectful and trustworthy.\n\n• Able to work independently, plan ahead and maintain an organised kitchen.\n\nPay: AED1,800.00 - AED3,000.00 per month\n\nApplication Question(s):\n\n• Please state the Emirate where you currently reside.\n\n• What is your current UAE visa status?\n\n• When would you be available to join?\n\n• What is your current total monthly package in AED?\n\nWork Location: In person"
 },
 {
  "job_id": "wVREocWene6GCuejAAAAAA==",
  "title": "Demi Chef de Partie - Cucina",
  "employer": "Marriott",
  "country": "gb",
  "description": "POSITION SUMMARY\n\nPrepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.\n\nAssist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.\n\nPREFERRED QUALIFICATION\n\nEducation: Technical, Trade, or Vocational School Degree.\n\nRelated Work Experience: At least 3 years of related work experience.\n\nSupervisory Experience: No supervisory experience.\n\nLicense or Certification: None\n\nAt Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.\n\nMarriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.\nJW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you."
 },
 {
  "job_id": "-uOXaSEQcfeCYlGIAAAAAA==",
  "title": "Home Chef/Private Chef job (M/F) in Ajman, UAE",
  "employer": "Morgan & Mallet",
  "country": "gb",
  "description": "An Emirati private client based in Ajman, UAE is seeking a highly experienced and dedicated Home Chef / Private Chef to join their household on a long-term basis.\n\nThe primary responsibility will be the daily preparation of high-quality, nutritious meals for the family, household staff, and guests, while ensuring excellent standards of hygiene, kitchen organization, and food safety at all times.\n\nThis role is best suited for a professional chef who is confident working independently in a private household environment and is committed to delivering consistent, healthy, and well-balanced meals tailored to family preferences and dietary requirements."
 },
 {
  "job_id": "xvNrbd3q8UtHicWhAAAAAA==",
  "title": "Corporate Chef",
  "employer": "Michelin Starred Group",
  "country": "gb",
  "description": "One of the leading, acclaimed, Michelin-starred independent restaurant groups in the U.S. is seeking a Corporate Chef! Looking for a Chef with a strong foundation of Michelin experience to support new openings, expansion plans, and execute high level event programming. Candidates should have great communication skills, high emotional intelligence and the ability to articulate with diverse groups.\n\nThe role requires ability to travel and based in San Francisco. Rare opportunity to be a prominent figure in a growing small Michelin starred group!\n\nCorporate Chef Responsibilities:\n• Continually innovating and designing new menu items, staying on top of market trends while also keeping a fresh eye on things that are not on the market\n• Collaborate with leadership on new concept openings and events\n• Lead the culinary planning and execution of high-profile events\n• Communicate effectively with leadership, clientele, and all team members\n• Post-opening, provide ongoing quality control, mentorship and leadership to chef team ensuring new concepts are meeting the standards of this esteemed group\n• Travel as needed for new openings, and events\n• Support the team on menu design, sourcing, culinary training, along with continual refinement as needed\n• Budget planning, forecast, and overall P&L guidance for new concepts\n• Lead any food safety & sanitation efforts for new projects\n\nCorporate Chef Preferred Requirements:\n• Chef-driven background in well recognized restaurants and 4+ years experience in recent Michelin-starred or James Beard award winning restaurants\n• Past 2 or 3 star Michelin experience highly preferred\n• 4+ years as an Executive Chef leading a highly respected kitchen or 1+ year in a multiunit Chef role such as a regional chef, culinary director or corporate chef\n• Ability to plan and execute large and small events, with exquisite attention to detail\n• Past opening experience\n• Any exposure to partnerships and/or licensees is a plus\n• High emotional intelligence, verbal and written communications skills, problem solving and presentation\n• Proven organizational skills, leadership and teaching skills\n\nCompensation / Benefits:\n• Base salary in the $120-$160k range\n• Bonus plan\n• Medical benefits\n• Flexible PTO\n• Relocation"
 },
 {
  "job_id": "DlIHpOfFY4VrzhaXAAAAAA==",
  "title": "Executive Chef",
  "employer": "Aramark",
  "country": "gb",
  "description": "Job Description\n\nThe Executive Chef is a management position overseeing chef managers as well as 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.\n\nCOMPENSATION: The salary range for this position is $85,000 to $95,000. 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.\n\nBENEFITS: 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.\n\nThere 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.\n\nJob Responsibilities\n• Ensures culinary production appropriately connects to the Executional Framework\n• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards\n• Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food\n• Train and manage culinary and kitchen employees to use best practice food production techniques\n• Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved\n• Reward and recognize employees\n• Plan and execute team meetings and daily huddles\n• Complete and maintain all staff records including training records, shift opening/closing checklists and performance data\n• Develop and maintain effective client and guest rapport for mutually beneficial business relationships\n• Interact directly with guests daily\n• Aggregate and communicate regional culinary and ingredient trends\n• Responsible for delivering food and labor targets\n• Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends\n• Ensure efficient execution and delivery of all culinary products in line with the daily menu\n• Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items\n• Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards\n• Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used\n• Full knowledge and implementation of the Food Framework\n• Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase\n• Ensure proper equipment operation and maintenance\n• Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations\n• Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour\n\nAt 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.  \n\nQualifications\n• Requires at least 4 years of culinary experience\n• At least 2 years in a management role preferred\n• Requires a culinary degree or equivalent experience\n• Ability to multi-task\n• Ability to simplify the agenda for the team\n• Requires advanced knowledge of the principles and practices within the food profession.\n• This includes experiential knowledge required for management of people and/or problems.\n• Requires oral, reading, and written communication skills\n\nEducation\n\nAbout Aramark\n\nOur Mission\n\nRooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.\n\nAt 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.\n\nAbout Aramark\n\nThe 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 http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter."
 },
 {
  "job_id": "rpigojTC962-LQrZAAAAAA==",
  "title": "Hotel Executive Chef",
  "employer": "World Equestrian Center",
  "country": "gb",
  "description": "The Hotel Executive Chef is a department head level position in the Food & Beverage Division, who collectively makes key operational management decisions in the F & B division. The position reports to the Director of F&B.\n\nCollaboration with key departments is crucial as the position works closely with Restaurant GM’s, Executive Chefs, Executive Pastry Chef and Director of Food & Beverage. The Hotel Executive Chef is in charge for all culinary operations in the hotel -Stirrups, , Emma’s Patisserie, In room Dining, Yellow Pony Pub & Garden and Horse to Water pool.\n• Perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, reaming calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervisor; maintain confidently of guest information and pertinent hotel data.\n• Select, train, evaluate, lead, motivate, coach, and discipline all employees in the culinary division to ensure that established cultural and core standards are met; daily activities and operation planning.\n• Assist in the planning and development of menus for the hotel, ensure the correct preparation and presentation of a consistent level for all food it3ems prepared through production and demonstration.\n• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control.\n• Ensure that sanitation standards as set forth by World Equestrian Center, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen.\n• Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality.\n• Communicate with employees and managers to ensure operation needs are met as well as attend regular operation meetings to ensure effective coordination and cooperation between departments.\n• Perform other tasks or projects as assigned by Sr. Director of F&B.\n• Assist in other kitchen outlets as required by the Sr. Director of F&B.\n\nThis job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an \"at will\" employment relationship.\n\nPhysical Requirements:\n\nThese physical demands represent the physical requirements necessary for an associate to successfully perform the essential functions of this position. Reasonable accommodation can be made to enable individuals with disabilities to perform the described essential functions of this position.\n• Associates may have to stand, walk, reach with arms and hands, climb or balance, and to stoop, kneel, crouch or crawl.\n\nQualifications, Education, Experience, Skills, and Abilities:\n• Requires good communication skills, both and verbal and written.\n• 5 to 7 years of luxury culinary experience. Preferably at Forbes 4- or 5-Star establishment or Michelin Star\n• Extensive knowledge of the kitchen, its services, facilities, and equipment.\n• Must be detail-oriented with outstanding organizational and communication skills.\n• Desire to continually enhance culinary experience.\n• Must possess excellent computational ability.\n• Must possess basic computer skills.\n• Must have excellent leadership capability and customer relations skills.\n• Must possess excellent teaching, coaching, and training skills.\n• Working knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations.\n• Must be able to perform duties in extreme temperatures.\n• Must be able to stand and walk for long periods of time.\n• Must be able to exert a well-paced ability to reach other departments of the conference center on a timely basis.\n• Must be able to lift to 50lbs, occasionally.\n• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.\n\nThe World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities.\n\nWe are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment."
 },
 {
  "job_id": "iFh1jgHvFFlNP2MgAAAAAA==",
  "title": "Chef, Executive Sous - Universal Horror Unleashed",
  "employer": "Universal Parks & Resorts",
  "country": "gb",
  "description": "Universal Horror Unleashed is a terrifyingly unique experience that will bring haunts to Las Vegas year-round. Located at Area 15 is the heart of horror – we would love to have you haunting alongside us! With the nature of this experience comes a unique working environment. You will find yourself working in dark environments around special effects including strobe lights, fog, artificial smells, and more. The working hours will be unique, typically spanning over late evenings/nights and weekends (holidays included). This position is eligible for company sponsored benefits, including medical, dental and vision insurance, 401(k), paid leave, and a variety of other discounts and perks.\n\r\nJOB SUMMARY:\n\r\nLeads multi-unit culinary operation of Universal Horror Unleashed, with an emphasis on upholding all local state regulations and compliance, safety, and highest food quality standards. Accountable for UHU’s culinary TSAT, GSAT and financials and must develop, train, and evaluate both hourly and exempt Team Members. Continually drives operational performance and execution, partners and collaborates with other departments to ensure best practices. Identify opportunities and driving improvements for both food and financial performance.\n\r\nJOB RESPONSIBILITIES:\n\r\n\r\n• Supervises food preparation and execution of menu items, ensuring the highest level of food quality according to menu specs. Ensures show quality standards are maintained at all times. Leads development of new and seasonal menu items that align with venue theme and company brand. Partners with front of house leadership to uphold standards and guarantee a successful operation.\n\r\n• Oversees daily practices of cleanliness and safe food practices and maintains a letter grade of \"A\" from the Southern Nevada Health District for food handling, food temperature, personal hygiene, and vermin control. Conducts daily walkthroughs in culinary. Works closely with direct reports to uphold standards of HACCP program.\n\r\n• Responsible for managing culinary labor, COG, monthly inventory, spoilage, and variances in accordance with predetermined forecasts and budget. Manages the order of food product and build appropriate par levels in line with sales projections. Ensures all food cost targets are met and minimize waste and variances.\n\r\n• Promotes a cooperative work environment, maximizing morale and productivity. Responsible for coaching and development of hourly and exempt direct reports, ensuring Team Members are properly trained and upholding policies and procedures. Serves as role model by maintaining a high degree of professionalism and upholding the UDX leadership competencies.\n\r\n• Understand and actively participate in Environmental, Health & Safety responsibilities by following established UDX policy, procedures, training, and team member involvement activities.\n\r\n• Perform other duties as assigned.\n\r\n\r\nSUPERVISORY RESPONSIBILITIES: Supervises an Exempt team.\n\r\nADDITIONAL INFORMATION: Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws.\n\r\nQUALIFICATIONS: 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, skills, and/or abilities (KSAs) required.\n\r\n\r\n• Must be able to work a flexible and varying schedule based on special events and business demands.\n\r\n• Ability to ideate, create and execute menu offerings at a high level.\n\r\n• Strong understanding of F&B financial concepts and menu costing.\n\r\n• Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.\n\r\n• Consistent attendance is a job requirement.\n\r\n• Required On-Site: This position is required to be performed full-time from an NBCUniversal-designated worksite.\n\r\n\r\nCERTIFICATIONS, LICENSES, REGISTRATIONS:\n\r\n\r\n• Professional Food Safety Manager Certification and local state certifications are required.\n\r\n\r\nEDUCATION:\n\r\n\r\n• Culinary degree or Chef’s Apprentice is preferred.\n\r\n\r\nEXPERIENCE:\n\r\n\r\n• 5+ years of culinary experience with 3+ years of supervisory experience; or equivalent combination of education and experience.\n\r\n\r\n\n\r\n\r\nYour talent, skills and experience will be rewarded with a competitive compensation package.\n\r\n\n\r\n\r\nUniversal is not accepting unsolicited assistance from search firms for this employment opportunity. All resumes submitted by search firms to any employee at Universal Destinations & Experiences via-email, the Internet or in any form and/or method without a valid written Statement of Work in place for this position from Universal Destinations & Experiences HR/Recruitment will be deemed the sole property of Universal Destinations & Experiences. No fee will be paid in the event the candidate is hired by Universal Destinations & Experiences as a result of the referral or through other means.\n\r\n\n\r\n\r\nUniversal Horror Unleashed. Here you can.\n\r\n\n\r\n\r\nUniversal Destinations & Experiences is an equal opportunity employer. Universal elements and all related indicia TM & © 2026 Universal Studios. All rights reserved. EOE"
 },
 {
  "job_id": "-GPX9mOJQ67t7wqIAAAAAA==",
  "title": "Senior Relief Chef",
  "employer": "Carvalho de Freitas e Ferreira Advogados Associados",
  "country": "gb",
  "description": "Description: Senior Relief ChefFull Time Benefits EligibleServing Metro Baltimore, DC, Northern Virginia & Durham, NCSalary: $72,800 - $83,200\n\nLove variety, leadership, and stepping in when teams need you most? This Senior Relief Chef Manager role is perfect for an experienced culinary leader who enjoys traveling, walking into new kitchens with confidence, and keeping standards high no matter the setting. You’ll support multiple sites across the region, lead and train teams, execute high-quality scratch cooking, and make an immediate impact—while enjoying full benefits, mileage reimbursement, and the opportunity to do meaningful, dynamic work every day.\n\nWe’re looking for an experienced and enthusiastic Senior Relief Chef Manager to support our clients and kitchens across multiple sites. If you love stepping into new environments, leading teams with confidence, and keeping standards high no matter where you are, this could be the perfect role for you. If you’re a talented chef who thrives on variety and enjoys helping teams shine, we’d love to hear from you. Apply today and bring your skills to a place where your flexibility and leadership truly make a difference.\n\nThe Senior Relief Chef Manager provides temporary coverage in a supervisory role to various Brock units to ensure smooth operations during staffing needs. Responsibilities may include menu development, ordering and receiving, food preparation, staff management, client relations, catering, and administrative tasks. Assignments may range from short-term (1–2 days) to extended periods (up to 2+ months), and original assignments can fluctuate during the day depending on business needs. Depending on unit requirements, you may temporarily assume roles such as cook, lead cook, sous chef, unit manager, or general manager.\n\nThis is a full – time management position requiring 100% travel with mileage reimbursement. Qualified candidates must have a valid driver’s license and their own vehicle. The purpose of this role is to serve the entire district assuming all responsibilities of a Chef Manager to include the management of staff, menu development, purchasing, receiving, daily administrative and marketing tasks, cash handling, customer service and catering.\n\nBrock & Company, Inc. is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients’ expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence.\n\nQualifications\n\n• Culinary degree or certification preferred\n• 5 - 8 years of experience in corporate dining or high-end catering.\n• 3 — 5 years of culinary staff training and development background\n• Experience with various culinary programs and a focus on scratch cooking\n• ServSafe Certification/Allergen Awareness certification required\n• Communicate clearly, professionally and effectively\n• Must be able to stand for extended periods of time.\n• Adhere to client and company protocols related to workplace safety and sanitation standards.\n• Lifting and moving of food, food containers and other non-food items weighing 35 pounds.\n• Must be able to travel 100% of the time\n• Must provide own transportation and possess valid driver’s license\n\nResponsibilities\n\n• Providing leadership and hands on support across various kitchen locations\n• Managing day to day kitchen operations, including food prep, service, and hygiene\n• Training, motivating, and guiding kitchen teams\n• Ensuring consistent quality and compliance with food safety standards\n• Stepping in during staff shortages, holidays, or busy periods\n• Bringing a positive, solutions focused attitude to every site you support\n• Produce highest quality scratch cooking with emphasis on current trends and international cuisines\n• Manage ordering, inventory, cash handling and reporting\n• Organize and execute all foods for service for all meal periods\n• Create positive team environment\n• Incorporate sustainable practices into daily activities\n• Implement and maintain HACCP standards\n• Keep a clean and safe work environment\n\nBenefits Available For Full-Time Employees\n\nMedical, Dental & Vision\n\nPaid Time Off\n\n401K Plan with Company Match\n\nLife & AD & D Insurance\n\nShort & Long-Term Disability\n\nEqual Opportunity Employer - M/F/D/V Benefits Eligible // Uniforms and Meals Provided\n\nPlease respond with resume or letter of intent.\n\nPM21"
 },
 {
  "job_id": "EVBSpwmh57W7I5T0AAAAAA==",
  "title": "Executive Chef",
  "employer": "Aramark",
  "country": "gb",
  "description": "Job Description\n\nThe Executive Chef is a management position overseeing chef managers as well as 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.\n\nJob Responsibilities\n• Ensures culinary production appropriately connects to the Executional Framework\n• Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards\n• Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food\n• Train and manage culinary and kitchen employees to use best practice food production techniques\n• Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved\n• Reward and recognize employees\n• Plan and execute team meetings and daily huddles\n• Complete and maintain all staff records including training records, shift opening/closing checklists and performance data\n• Develop and maintain effective client and guest rapport for mutually beneficial business relationships\n• Interact directly with guests daily\n• Aggregate and communicate regional culinary and ingredient trends\n• Responsible for delivering food and labor targets\n• Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends\n• Ensure efficient execution and delivery of all culinary products in line with the daily menu\n• Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items\n• Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards\n• Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used\n• Full knowledge and implementation of the Food Framework\n• Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase\n• Ensure proper equipment operation and maintenance\n• Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations\n• Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour\n\nAt 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.  \n\nQualifications\n• Requires at least 4 years of culinary experience\n• At least 2 years in a management role preferred\n• Requires a culinary degree or equivalent experience\n• Ability to multi-task\n• Ability to simplify the agenda for the team\n• Requires advanced knowledge of the principles and practices within the food profession.\n• This includes experiential knowledge required for management of people and/or problems.\n• Requires oral, reading, and written communication skills\n\nEducation\n\nAbout Aramark\n\nOur Mission\n\nRooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.\n\nAt 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.\n\nAbout Aramark\n\nThe 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 http://www.aramarkcareers.com or connect with us on Facebook, Instagram and Twitter."
 },
 {
  "job_id": "uf-7sm7N68jAQEKCAAAAAA==",
  "title": "Executive Sous Chef- Lansing Center",
  "employer": "Legends Global",
  "country": "gb",
  "description": "POSITION: Executive Sous Chef\n\nDEPARTMENT: Food and Beverage\n\nREPORTS TO: Director of Food & Beverage/Assistant General Manager\n\nFLSA STATUS: Salaried, Exempt\n\nLEGENDS GLOBAL\n\nLegends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach.\n\nOur network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component — feasibility & consulting, owner’s representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking — of world-class live events and venues.\n\nThe Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career.\n\nWinning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sound like a winning formula for you? Join us!\n\nTHE ROLE\n\nResponsible for managing/overseeing production, operation, and sanitation aspects of all culinary and stewarding operations throughout Facility. The Executive Sous Chef will report to the Director of Food and Beverage.\n\nEssential Dutes And Responsibilities\n\n• People and products focused hands-on management of day-to-day operations of all food outlet kitchens. Implements and enforces all departmental and organizational policies and procedures. Assure staff compliance with all standards, policies and procedures.\n• Managing associates utilizing Sous Chefs and Lead Cooks through planning and scheduling of work assignments and performance development. Administers corrective counseling process, training and development, appraisals, payroll accountability.\n• Plan innovative menus, maintaining financial responsibility for the menu mix. Analyze menu and food costs and the preparation of cost and quality efficient menus/specials. Prepare reports regarding food and menu analysis.\n• Prepare cost-saving annual budgets and ensure all fiscal responsibilities are met.\n• Oversees inventory management to ensure all outlets are adequately supplied at all times. Performs periodic inventory. Requisitioning and purchasing. Maintains effective vendor relationships.\n• Oversee the sanitation standards of all kitchens to assure compliance with local health department standards and company standards.\n• Direct interaction with high level clients\n• Be able to step in as the executive chef when needed.\n• Perform related duties as assigned by Management\n\nQualifications\n\nTo perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. 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.\n\nEducation And/Or Experience\n\n• The ideal team member will have a degree or certification from an accredited culinary arts institute, or apprenticeship certification from the American Culinary Federation.\n• At least three (3) to five (5) years of experience as an executive sous chef in a high-volume food industry.\n• Proven track record in improving kitchen efficiencies, quality, food and labor costs.\n• Must have excellent managerial, financial analysis, team building and communication skills/customer service.\n• Must have knowledge of kitchen sanitation, operation and maintenance of kitchen equipment.\n• Must be detail-oriented and extremely organized with the ability to learn new programs and procedures quickly.\n• Must be proficient in Microsoft Word, Excel, and PowerPoint.\n• Must be flexible to work extended hours due to business requirements including nights, weekends and holidays.\n• Must be open to providing incidental or short-term support to other facilities in the event of a business emergency.\n• Travel may be required.\n\nCompensation\n\nCompetitive salary, commensurate with experience, and a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401k plan.\n\nWORKING CONDITIONS\n\nLocation: On Site or Remote (Lansing Center Complex Lansing, Michigan)\n\nPHYSICAL DEMANDS\n\nThe 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.\n\nNOTE:\n\nThe essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.\n\nLegends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor."
 },
 {
  "job_id": "qrF3ZiKnxvrND43XAAAAAA==",
  "title": "Lead Line Cook / Sous Chef",
  "employer": "Stuart Boathouse",
  "country": "gb",
  "description": "Job Overview\n\nWe are seeking a skilled and motivated Lead Line Cook / Sous Chef to join our culinary team. This role is vital in ensuring the delivery of high-quality dishes and maintaining exceptional food safety standards. The ideal candidate will bring extensive culinary experience, leadership skills, and a passion for fine dining to our establishment. This position offers an exciting opportunity to contribute to a dynamic kitchen environment, supporting menu development and overseeing daily food preparation operations.\n\nDuties\n\n• Prepare and cook a variety of dishes with precision, consistency, and attention to detail.\n\n• Assist in menu planning and development, incorporating seasonal ingredients and customer preferences.\n\n• Supervise kitchen staff during service, ensuring efficient workflow and adherence to recipes and presentation standards.\n\n• Oversee food handling procedures, maintaining strict compliance with food safety regulations.\n\n• Manage inventory, order supplies, and ensure proper storage of ingredients.\n\n• Maintain cleanliness and organization of the kitchen area, including equipment sanitation.\n\n• Train and mentor junior kitchen staff on culinary techniques, safety protocols, and best practices.\n\n• Collaborate with front-of-house staff to ensure seamless service delivery.\n\n• Support catering events and special functions as needed, ensuring quality standards are met.\n\nSkills\n\n• Proven experience in dietary department or dietary aide roles is a plus.\n\n• Strong background in menu planning, food preparation, and cooking techniques.\n\n• Extensive restaurant experience with a focus on fine dining environments.\n\n• Proficiency in food handling, safety procedures, and sanitation standards.\n\n• Excellent knife skills and proficiency in meal preparation.\n\n• Knowledge of food industry trends, culinary techniques, and presentation skills.\n\n• Ability to lead a team effectively under pressure while maintaining high standards of quality and efficiency.\n\n• Experience in catering services and food service operations is desirable.\n\n• Strong organizational skills with attention to detail in food presentation and kitchen management. This role is perfect for a dedicated culinary professional looking to advance their career in a vibrant dining setting while contributing to an exceptional guest experience through expert food preparation and leadership.\n\nJob Types: Full-time, Part-time\n\nPay: $20.00 - $25.00 per hour\n\nWork Location: In person"
 },
 {
  "job_id": "e8HMd25a11njIEhEAAAAAA==",
  "title": "Sous Chef Jobs in Huntersville, NC",
  "employer": "Gecko Hospitality",
  "country": "gb",
  "description": "Sous Chef Jobs in Huntersville, NC\nUpscale Restaurant | Up to $65K\n\nLocation: Huntersville, NC (Lake Norman / North Charlotte Area)\nCompensation: Salary up to $65,000 (DOE)\nStatus: Immediate Opening\n\nSous Chef Job in Huntersville, NC - Upscale Dining Restaurant\n\nWe are hiring an experienced Sous Chef in Huntersville, NC for a high-volume, upscale dining restaurant in the Lake Norman / North Charlotte market.\n\nThis Sous Chef job in Huntersville, NC is ideal for a hands-on culinary leader who thrives in a fast-paced, high-performance kitchen and is passionate about elevated cuisine, team development, and operational excellence.\n\nIf you're searching for Sous Chef jobs in Huntersville, NC, upscale restaurant jobs near Charlotte, or looking to grow into an Executive Chef role, this is a strong opportunity with a respected and stable restaurant group.\n\nAbout the Sous Chef Role\n\nThis Sous Chef position in Huntersville, NC offers the opportunity to work in a chef-driven, upscale kitchen environment focused on quality, consistency, and execution.\n\nYou will:\n• Support the Executive Chef in leading kitchen operations\n• Drive culinary standards and team performance\n• Work with high-quality ingredients and elevated menus\nThis is a hands-on leadership role with a clear path to Executive Chef and senior culinary leadership.\n\nSous Chef Responsibilities • Support the Executive Chef in executing seasonal, chef-driven menus\n• Lead, train, and mentor kitchen staff to ensure consistency and performance\n• Manage inventory, ordering, and food cost controls\n• Maintain high standards in food quality, plating, and presentation\n• Ensure compliance with health, safety, and sanitation standards\n• Drive efficiency and execution in a high-volume, upscale kitchen\nSous Chef Qualifications • 3+ years of experience as a Sous Chef or in an upscale / fine dining kitchen\n• Proven ability to lead and develop high-performing culinary teams\n• Strong knowledge of scratch cooking, food cost management, and kitchen operations\n• Experience with seasonal menus and premium ingredients\n• Culinary degree preferred, but not required\n• Ability to thrive in a fast-paced, high-expectation environment\nCompensation & Growth • Base Salary: Up to $65,000 (DOE)\n• Clear path to Executive Chef and advanced culinary leadership roles\n• Structured, professional environment focused on development\n• Stable, respected restaurant organization\nWhy This Sous Chef Job in Huntersville, NC Stands Out • Upscale restaurant with strong culinary standards\n• Work with high-quality ingredients and elevated menus\n• Leadership team focused on mentorship and development\n• Balanced scheduling and professional kitchen culture\n• Long-term career growth in a respected concept\nSous Chef Jobs Near Huntersville, NC\n\nThis role is conveniently located for candidates in: • Huntersville\n• Cornelius\n• Davidson\n• Mooresville\n• North Charlotte\n\nApply for Sous Chef Jobs in Huntersville, NC\n\nIf you're a driven Sous Chef ready to grow your career in an upscale restaurant environment, apply today.\n\nApply Now or send your resume confidentially to: kimber@\n\nAll inquiries are strictly confidential.\n\nReferral Opportunity\n\nKnow a strong culinary leader? We welcome referrals for Sous Chef jobs in Huntersville, NC.\n\nSend recommendations to: kimber@"
 },
 {
  "job_id": "a5kQ9eb5FauyYOr8AAAAAA==",
  "title": "Sous Chef",
  "employer": "COREcruitment Ltd",
  "country": "gb",
  "description": "Sous Chef – Luxury Boutique Resort\n\nLocation: Bahamas\n\nCompensation: $45,000–$50,000 USD\n\nBenefits: Private accommodation provided, utilities covered, 3 meals per day while working, paid vacation, and additional resort benefits\n\nWe are recruiting on behalf of a luxury boutique resort in the Bahamas seeking an experienced Sous Chef to join the culinary leadership team. This opportunity is ideal for a hands-on culinary professional who thrives in a fast-paced hospitality environment and is passionate about delivering exceptional dining experiences within a luxury island setting.\n\nReporting directly to the Executive Head Chef, the successful candidate will play a key role in overseeing daily kitchen operations, supporting team development, maintaining culinary standards, and ensuring smooth execution across all service periods.\n\nKey Responsibilities\n• Support daily kitchen operations across breakfast, lunch, dinner, and special events\n• Lead service periods and actively work the line to ensure quality, consistency, and execution standards are maintained\n• Assist with inventory management, ordering, receiving, and storage of products\n• Monitor food costs and support waste reduction initiatives through efficient kitchen practices\n• Supervise, train, and develop line cooks and kitchen team members\n\nIdeal Candidate Profile\n• Previous Sous Chef experience within a luxury boutique hotel, resort, or high-end dining environment required\n• Boutique hotel experience is essential\n• Caribbean experience is strongly preferred\n• Strong culinary fundamentals with experience across multiple kitchen stations\n• Proven ability to lead kitchen teams during high-volume service periods\n• Strong organizational, communication, and problem-solving skills"
 }
]