Chef Jobs in Ashburn, VA

Welcome to ilili, the premier institution of Lebanese food culture and hospitality values in the US. Executive Chef and Owner Philippe Massoud has built ilili's reputation as a culinary go-to destination for elevated Lebanese cuisine. ilili's restaurants are a vibrant and bustling meeting place where the refinement of neighborhoods meets the generosity of Lebanese hospitality. ilili DC, located at The Wharf, is seeking an experienced Chef to join the team! As an Executive Sous Chef at ilili, you will be working alongside the Executive Chef in planning, organizing, and leading the Kitchen team daily. Must be a dedicated professional with a passion for delivering culinary excellence! Key Responsibilities: • Assists the Chef de Cuisine with overall kitchen operations including prep kitchen, management of cooks and stewards, expediting prepared foods, staff meal, kitchen sanitation/organization, ordering, and equipment maintenance • Maintains fast, accurate service, positive guest relations, and ensures products are consistent with company and brand quality standards • Assists as requested in recruiting, interviewing, and hiring team members; conducting performance appraisals, taking disciplinary action, motivating and training staff • Sources, orders and controls perishable and non-perishable inventory for kitchen • Understands and applies business analytics software to understand sales trends for menu planning, inventory control, menu costing, pricing adjustments, and menu decisions • Oversees all BOH operations in the absence of the Chef de Cuisine, including expediting food for full lunch and dinner services as needed • Physical requirements: Must be able to work in a fast-paced kitchen. Must be able to exert physical effort to lift, pull, and push items up to 50 lbs. Also requires standing/walking/reaching/bending throughout shifts Ideal Experience: 5+ yrs management experience Fast paced, Fine Dining experience highly preferred Strong communication (verbal and written) in English required, conversational Spanish highly preferred Must be familiar with inventory and costing software programs (i.e. ChefTec, Compeat). Understanding of DC health department codes and conduct Weekends, nights, and holiday availability is a must! Proven record of developing strong BOH teams As a Member of our team you can expect: Competitive salary + bonus incentives Health & Wellness Benefits Paid Time Off (PTO) to enjoy time away Transportation Benefits Quarterly Dining Credit and Dining Discounts The support to grow your skillset and your career ilili Restaurant is an equal opportunity employer. Qualified applicants are considered on the basis of their ability and job related qualifications and without discrimination based on race, creed, color, religion, sex, national origin, marital status, sexual orientation, age, disability or any other classification prescribed under applicable federal, state or local law.

THE METROPOLITAN CLUB OF THE CITY OF WASHINGTON EXECUTIVE PASTRY CHEF History: Since its founding in 1863, at the height of the Civil War, by six Treasury Department officials, it has pursued its primary goal of furthering "literary, mutual improvement, and social purposes." Today, more than 150 years after its founding, the Club continues to attract distinguished members from around the world. The Metropolitan Club's proximity to the White House and other icons of the nation's capital has made it a destination for many local, national and international leaders, including nearly every U.S. President since Abraham Lincoln. Its location and dedication to a tradition of social civility provide members with a haven from the bustle of Washington's professional life, while offering amenities associates with contemporary urban living. The Clubhouse, which opened in 1908, is listed on the National Register of Historic Places and is a District of Columbia historic landmark. The establishment of the Club's Preservation Foundation in 1997 assures the perpetual protection of our historic building. Club facilities are impressive offering various private and member dining venues for a la carte dining; business meetings and hosting distinguished events. Position Specific: The Metropolitan Club and their talented Executive Chef Vincent Horville, are looking for an Executive Pastry Chef to set the standard for pastry/baking and maintain high quality and consistent member services. Club foodservice is scratch production, blending traditional and progressive offerings. The Executive Pastry Chef is a genuine craftsperson who understands the need for everything to be the ‘best possible' - that a simple fresh roll is equally as important as a Wedding Cake. He/she should have a complete understanding of scratch baking and pastry production with proven knowledge of volume banquet production and detailed a la carte dessert service. Ideal Candidate Profile: The position requires a strong organized leader who is committed to excellence in all matters. The right individual will be self-motivated, able to build a cohesive pastry team, possess a modern approach to team building and menu planning and continually offer unique and distinctive pastry experience. Candidate Qualifications: Responsible for planning, staffing, and execution of all items prepared in the pastry and bake shop. Check daily functions and ensure that all items are ordered, accounted for, and produced on schedule. The Executive Pastry chef should be an empathetic leader with drive and strong organizational skills. Must be a team player and able to accept constructive criticism and work collaboratively with team members. Fashion table and pastry decorations, such as statuaries and ornaments, from sugar paste and icings. Work closely, communicate, and share information efficiently and daily with Executive Chef. Attend committee meetings as directed. Knowledgeable in contemporary Plated Desserts and in "Old Fashion Desserts” with a skill-set in Wedding Cakes, Breads, Cookies and Petit Fours. Develop, recommend, and produce daily/weekly dessert features along with custom designing private events and club produced banquet offerings. The Pastry Chef will work on the budget with Executive Chef forecasting any changes in the bakeshop and any capital wants or needs for the coming year. The Executive Chef, Executive Sous and the Pastry Chef have to be visible at peak periods in the Dining room and at events. Must have prior private-club experience or experience in a multi-unit operation of exceptional luxury. Strongly preferred to have a long tenure in all past pastry positions

Fresh Baguette is a fast-growing, artisanal bakery known for its high-quality standards and modern atmosphere. The company was founded in Bethesda, MD in 2013, to bring fresh, made-from-scratch organic breads, pastries, sweets, and croissant items inspired by bakeries in France to the DMV area. We have expanded to seven retail locations, two production bakeries, and a thriving wholesale business. We serve coffee shops, restaurants, hotels, and grocery stores with fresh products every day, 365 days a year. Our mission is to offer our customers unique moments of indulgence that are delicious to every sense. We are passionate about quality and take great pride in everything we do. This value is evident in everything we do, from the smell of scratch-made artisanal croissants and organic bread baking fresh throughout the day to the beauty of hand-crafted pastries, delicious coffee, and savory creations delivered in a warm and inviting atmosphere. Fresh Baguette is looking for a talented and passionate Pastry Sous Chef for its Rockville production center (804 Hungerford Drive Rockville, MD 20850). Fresh Baguette is seeking an experienced and passionate Pastry Sous Chef who thrives in a high-volume commercial production kitchen. As part of a team that celebrates French pastry artistry, you will supervise and coordinate the daily operations of the production to ensure excellence in the preparation and presentation of a wide variety of pastries and desserts, all while maintaining the highest culinary and safety standards. You would be responsible for preparing, producing and baking all pastries and desserts for the bakery to deliver outstanding guest experiences and financial profitability. Products are made using French pastry techniques varying from clairs, tarts, macarons, canels, mousses, ganaches, meringues, and more. If you are energetic, driven, and passionate about the art of pastry, with a strong work ethic and the ability to maintain a high level of focus and productivity in a fast-paced, dynamic environment, we want to hear from you! As a Pastry Sous Chef you will: Lead, supervise, and motivate a team of pastry cooks and sweets bakers to achieve daily production goals under the Pastry Chef in a high-volume, high-pressure production environment.Be an expert with kitchen equipment such as industrial mixers, blenders, ovens and cookers.Follow clear written procedures when handling recipes.Food Safety and Sanitation: Ensure compliance with food safety and sanitation regulations.Implement and enforce proper hygiene practices, including ingredient handling, storage, and disposal.Maintain cleanliness and organization in the bakery area.Ensure the proper execution of French pastry techniques and recipes.Oversee the preparation, baking, and presentation of a variety of pastry items, including clairs, tarts, macarons, mousses, and more.Monitor kitchen equipment and ensure maintenance and cleanliness of all tools.Collaborate with the Executive and Pastry Chef to implement and test new recipes and techniques.Train new pastry cooks and sweets bakers in proper techniques, safety, and sanitation protocols.Uphold the highest standards of food safety and sanitation in the kitchen to ensure compliance with food safety and sanitation regulations. Benefits: In addition to a competitive salary ($55,000-$65,000/year), we offer a robust benefits package, including health and dental insurance after 90 days, a 401K plan with matching contributions, monthly wellness reimbursements, and an employee discount program. You"ll also enjoy a consistent work schedule with no late-night shifts, making it a great opportunity for those seeking a better work-life balance in the culinary field. Fresh Baguette is committed to nurturing talent from within, with growth opportunities available for those who demonstrate leadership and passion for the pastry arts. As a Pastry Sous Chef, you'll have the chance to collaborate with top chefs and develop your skills in a professional, high-volume kitchen setting. We believe in promoting from within and offer exciting career development opportunities as the company grows. Compensation: $55,000-$65,000/year Paid Time OffHealth and Dental Insurance after 90 days40% Employee DiscountStable hours and consistent work schedule Paid TrainingNo late nights 401K and 401K MatchFree Lunch Anniversary Gift Card Monthly Wellness ReimbursementExciting growth potential Hours: Open flexibility to work Monday-Sunday between 6:00 AM - 6:00 PM5 days a week8-10+ hour shift Early mornings, evenings, weekends, and holidays as required Work Environment: The Pastry Sous Chef will work in a high-volume, fast-paced commercial production bakery environment. You'll be exposed to both hot and cold temperatures and will need to be hands on and work closely with team members to meet the daily pastry production demands. The role will involve standing for long periods, repetitive tasks, and maintaining focus while adhering to strict food safety and sanitation regulations. This position requires strong teamwork, flexibility, and the ability to thrive under pressure. High-volume, fast-paced commercial production bakery environment Exposure to hot and cold temperatures and loud noises Involves standing for long periods, repetitive tasks, and physical endurance to meet production demands Large industrial equipment and machinery Must be able to lift 50 pounds.Must be able to stand and exert well-paced mobility for up to 8 hours in length Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity Qualifications: A passion for pastry arts and a commitment to excellence Must be energetic and driven Creativity and an eye for detail in dessert presentation and design People skills to be able to support and lead a team of pastry cooks Knowledge of French pastry culinary fundamentals is required Ability to demonstrate culinary techniques, i.e., cutting, cooking principles, safety, and sanitation practices.Strong organizational skills and the ability to multitask in a fast-paced environment Ability to work with computers Must be able to work effectively in a stressful environment, communicate with others, and accept constructive criticism from supervisors Excellent problem-solving skills.Strong communication and interpersonal skills, fostering effective collaboration and teamwork.Being attentive to details.Have the ability to work in fast-paced in a dynamic environment.Flexibility to work in a changing environment as the company continues to grow Proactive in addressing challenges in production, ingredient shortages, or staff issues.Embody Fresh Baguette's core values: Respect, Integrity, Committed, Team Players, Reliable, and Customer Oriented Required: Must have a minimum of 4+ years hands-on experience in a high-volume pastry or bakery production or hospitality kitchen environment Proven skillset in French pastry arts is required, e.g., chocolatier, clairs, tarts, macarons, cannel, mousses, ganaches, meringues, etc.2+ years of experience in a lead, supervisor, or assistant manager role in a fast-paced high-volume commercial bakery or kitchen Experience working with industrial mixers and conventional ovens Expertise in French pastry fundamentals Capable of working long hours and coming in for coverage when needed High school or equivalent education Training in a culinary institute Located in the US at the time of application with current authorization to work in the USReliable transportation to work Intermediate to Native/Bilingual proficiency in English Preferred: Experience in a 4-star hotel, 4-star fine-dining restaurant, bib gourmand or Michelin star kitchen Experience training in the pastry or bakery field Associate or Bachelor degree in baking and pastry arts If you"re a passionate, experienced pastry professional with leadership experience and a love for French pastry, we want to hear from you! Apply today to join our team at Fresh Baguette and take the next step in your culinary career. PI6bcace38b2fc-29***********8 RequiredPreferredJob Industries Food & Restaurant

Great American Restaurants has an award-winning collection of 15 restaurants and 3 bakeries in Northern Virginia and Maryland offering fantastic cuisine and plenty of fun. We have been named a Top Workplace by The Washington Post, consistently ranking in the top employers in the area for more than 10 years. The dedication of our people is what sets our company apart, offering the best hospitality to our guests and each other every day. Sous Chefs/Kitchen Managers are responsible for ensuring outstanding food quality and recipe adherence through the management of our passionate line cooks, prep cooks, and dishwashers, and Kitchen Supervisors. Benefits: · Competitive base salary · Quarterly bonuses earned through achieving results in hospitality and operations · 3 weeks Paid Time Off (PTO) plus 2 four-day work weeks per year · Enjoy Thanksgiving and Christmas off · Medical, Vision, and Dental Insurance · 401(K) with generous employer match · Dining Card · Gym & Educational Reimbursement · Intense training program and ongoing professional development experiences · Incentive trips earned through performance Desired Skills and Experience: · 2-5 years working in casual, high volume restaurants · Strong understanding of restaurant operations · Ability to lead a team · Hospitality or Culinary degree preferred

Are you ecstatic after a great meal? Do you eat with your eyes? Does the thought of providing an amazing product to customers get you excited? Are you creative? Can you not get enough of Food Network? If 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. What will be expected of you: * Consistently maintain high standards of quality, cost, eye appeal, and flavor of foods * Consult with dining service personnel during daily line-ups * Assist in food delivery, storage, and issuing of food items * Check mise en place before service time and inspect the presentation of food items to ensure that quality standards are met * Assist with the production of daily specials for restaurants * Make recommendations for maintenance, repair, and upkeep of the kitchen and its equipment * Ability to work all stations in the kitchen * Drive creative process in menu changes and specials * Basic food costing, scheduling, and ordering procedures How we determine your qualifications: * Knowledge and experience in sautéing, broiler stations, modern cooking, and plate presentation techniques * 5 years experience as a cook in a hotel or resort, preferred * Strong communication skills, verbal and written * Minimum of 2 years in a lead line cook or other relevant roles * ServSafe * Able to work a flexible schedule including days, evenings, weekends, and holidays Benefits: * This is a Full-Time Position * Complimentary meals * Complimentary parking * Health, Dental & Vision Insurance (Available for Full and Part-Time Team Members) * FSA * 401K with match * Employee Discounts Golf, Tennis, Fitness Apparel/Items * 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. Congressional Country Club is an Equal Opportunity Employer (EOE).

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Executive Sous Chef at Belmont Country Club | Championship Golf in Ashburn, VA Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. Elevate the culinary experience by focusing on food quality and upholding presentation standards. Manage financial cost controls and culinary operations. Stay current with market trends and sourcing of the best available seasonal products. Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. Degree in Culinary Arts or equivalent experience. Food & Safety certifications. Effective leadership, communication, and training skills. Knowledge of special diets (preferred). Proficient with POS, Microsoft Office products, and social media. Experience with private events, banquets, and a la carte. Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

Returning UsersLog Back In Do you have a craving for a new culinary career in a beautiful premier high-profile account with an opportunity to express your creative side? Sodexo Corporate Services is seeking a Senior Manager, Area Support (Culinary) for the International Monetary Fund, a large high-profile account located in Washington, DC! This is an opportunity for individuals who thrive in a fast-paced environment. About the location International Monetary Fund (IMF) is an organization of 189 countries, working to foster global monetary cooperation, secure financial stability, facilitate international trade, promote high employment and sustainable economic growth, and reduce poverty around the world. Created in 1945, the IMF is governed by and accountable to 189 countries that make up its near-global membership. Sodexo has partnered with IMF for over 15 years. The current food landscape includes 2 cafes, 2 coffee bars, sit-down restaurant open from 11am to 2pm and catering operations of 3 million dollars. 80% of our catering is special events. The Sr. Manager Area Support (Culinary) person will create and drive the culinary strategy for the business, elevating our culinary program to the next level. Heavy focus on international cuisine, plant-based food options and sustainability. The Sr. Manager will also have a focus on bringing culinary cohesiveness between the retail café and catering departments. Will manage and develop training programs for culinary staff. Incentives This position offers a traditional Business and Industry Monday through Friday schedule What You'll Do * Creating innovative menus for the business and specialty menus with our clients * Knowledge of sustainability have experience with purchasing, menu planning and development to include cycle menus. * Manage a team of 2 Executive Chefs and 30 indirect hourly employees. * Responsible for financials to include Food and Labor cost. * Overall responsibility for preparation and presentation of food to exceed our clients' standards. * Overseeing the food safety program * Have an eye for high end restaurant quality food and high level of organization. * Be well versed in international cuisine, health and wellness, and gourmet catering cuisines * Computer skills and basic accounting skills are required. What We Offer Compensation 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: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * Well versed knowledge of cuisines * Ability to lead and coach the culinary team * Ability to control cost * Executive presence * Presentation skills * Innovation and creativity Who We Are At 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. Our 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. Qualifications & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Implements the Eddie Merlot's mission and vision by directing and maintaining a safe and profitable kitchen operation. Manages the preparation and delivery of exceptionally high quality food for restaurant guests, banquets, and events. Assists with leadership, staffing and daily food production while ensuring the adherence of safety and sanitation guidelines. Ensures that all recipes, food preparation processes, and presentations meet Eddie Merlot's standards for outstanding freshness, quality, consistency, and guest service. Leads the development of kitchen team members to ensure cross-training and growth opportunities are available and ongoing. The Sous Chef is an active member of the restaurant leadership team and partners with Chefs from other locations. Role and Responsibilities Directs and participates in food production operations. Leads, directs, coaches and teaches all kitchen and food production team members. Assists with recruiting, hiring, and training team members, using approved company training materials and certified coaches. Communicates job expectations and standards, review job performance, coach and hold team members accountable. Focus on team member training and skill development. Prepares daily production list and direct the food production activities for meals, banquets, and special events in accordance with established recipes, preparation and cooking procedures, timing, portion control, and quality and presentation standards. Ensures that line levels are representative of forecasted sales. Conducts daily line checks using approved line check sheets ensuring proper hold temperatures, line levels, portion sizes, quality, freshness and flavor profiles meet company standards. Directs and participate in the food preparation activities for meals, banquets, and special events in accordance with established recipes, production procedures, timing, portion control, and quality and presentation standards Ensures that applicable health and consumer protection regulations regarding food preparation, handling, storage, and safety are followed at all times. Meet state, federal, and local laws and regulations related to employee safety, OSHA, food safety, and sanitation. Keep kitchen exceptionally clean and well-organized. Assists the Chef in preparing the annual budget for food, equipment, supplies, and labor. Monitors sales, food and labor cost, and related financial data on a regular basis and adjust to meet financial metrics. Performs administrative and reporting tasks related to cost control. Places food and supply orders. Receive product by verifying quantities, invoice prices, and merchandise quality. Process invoices as directed. Assists with creating work schedules using company labor schedule software and managing staffing levels within budgeted labor cost. Ensures all kitchen equipment is safe and operationally ready by following standard procedures for cleaning, preventive maintenance, and related documentation. Develops specific training and growth plans for team members expressing interest in future growth opportunities within the organization. Enhances dining experience by tableside visits and partnering with dining room managers. Serve as a positive, professional representative of the company at all times, both in the restaurant and within the community. Set an example for customer service and make sure team members understand Eddie Merlot's objectives for exceptional food quality and hospitality. Actively participates as part of the corporate and restaurant leadership teams by staying informed of goals and objectives, participating in planning sessions and projects, and partnering with chefs at other locations. Works with the Sales Manager to develop, cost and execute menus for banquets, private dining functions, and special events. Facilitates daily pre-shift meetings keeping team members informed of company and restaurant goals and objectives. Keep a log of important information. Creates a cohesive team within the kitchen, maintain a weekly training or skill development focus, encourage two-way communication, find creative ways to reward and recognize team members, and promote communication between BOH and FOH. Fosters an environment of appreciation and recognition. Performs related duties and projects as assigned.

Executive Sous Chef at Belmont Country Club | Championship Golf in Ashburn, VA Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: * Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. * Elevate the culinary experience by focusing on food quality and upholding presentation standards. * Manage financial cost controls and culinary operations. * Stay current with market trends and sourcing of the best available seasonal products. * Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. * Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: * Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. * Degree in Culinary Arts or equivalent experience. * Food & Safety certifications. * Effective leadership, communication, and training skills. * Knowledge of special diets (preferred). * Proficient with POS, Microsoft Office products, and social media. * Experience with private events, banquets, and a la carte. Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

We are seeking a Sous Chef to join our team! You will thrive in a fast-paced environment and dedicate time to expanding our clientele base to establish the restaurant's brand and reputation. Full benefits $70K + salary range Opportunity to advance to Exec Chef Premium brand, upscale, steakhouse Boutique restaurant group, not a national chain PTO Vacation 5 Day work week Responsibilities: Oversee day-to-day culinary operations Coordinate food and kitchenware orders Check freshness and quality of ingredients Assist in the development of menu items Standardize recipes and plate presentations Work with management to create a memorable experience for guests Qualifications: Previous experience in culinary arts, cooking, or other related fields Knowledge of cost and labor systems Passion for food and cooking techniques Strong leadership qualities Ability to thrive in a fast-paced environment Please send an original, professional resume to Presented by Tom Bull with Gecko Hospitality Resumes are treated with confidentiality

Hana Group is a multinational company leading sales in pan-Asian cuisine sold in grocery retailers and commerce marketplaces. The company has tailored brands providing custom collaborations to our partners and to our consumers. Through our distribution company, we are able to deliver on our mission of sustainable sourcing with ingredients that make our food healthy, delicious, and affordable. We aim to CARE about the quality of our service, to ACT to deliver new concepts for finding pan-Asian cuisine, to DARE to deliver sushi and more in new ways to our consumers, and to TRUST in our ability to follow through on customer expectations. We participate in E-Verify and we are an Equal Opportunity Employer. Job Description Summary: The Sushi Chef II position is a highly trained and experienced role in our organization. Identified as an expert in the art of sushi, you will be a master of knife skills, fundamentals of rolling sushi, and food safety. The Sushi Chef II's responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish, and maintaining a clean and safe work environment. To be successful as a Sushi Chef II, you should ensure that all ingredients used in dishes are of the highest quality. You will minimize waste and costs through proper utilization of resources and handling of food and equipment. Ultimately, an exceptional sushi chef should work well under pressure and maintain restaurant quality standards during assigned work hours. You will lead by example at the sushi bar ensuring necessary preparation, smooth operations, and excellent customer service, engaging the customer. Key Competencies: People Skills, Expert Culinary Skills, Product Knowledge, Quality and Food Safety, Profit Knowledge and Waste Control Duties and Responsibilities: Expert in cutting, slicing and filleting different types of fish and vegetables Adhering to training guide/manual specs, creating rolls based upon guidelines provided to each kiosk Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety Maintaining a clean work environment in order to prevent food contamination Reporting any problems with kitchen equipment to the manager on duty Sterilizing all utensils, instruments, and equipment used in sushi preparation before every use Creating an expectation for a clean work environment in order to prevent food contamination Expert understanding of food waste and costs and how it impacts the goals of the kiosk inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the STL when quality is sub-standard Greeting and communicating with customers to ensure that they feel valued as our customer This job posting describes the general duties and responsibilities for the position. Other duties may be assigned as needed. Qualifications Requirements: Minimum of two years in the food service industry; sushi rolling experience required Ability to read, write, and communicate in English Excellent knife skills - experienced in cutting large fish for sashimi & nigiri and prepping vegetables for common sushi rolls & garnish Valid food handler's license, with sound knowledge of food safety regulations The ability to stand for long periods of time The ability to work under pressure with sound judgment Encompass the company mission and core values Demonstrated professionalism in front of the customers and respect for co-workers and workplace at all times Additional Information Hana Group North America is an Equal Opportunity Employer

JOIN OUR NEW RESTAURANT TEAM! SOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude. Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency. Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry. Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized. Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service. Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks. Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift. Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift. Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders. Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance. Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards. Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. YOU HAVE: 1+ year leadership experience in a culinary environment. The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. Food Safety Certification. A desire to create exceptional employee & guest experiences. An eye for detail and solving challenges. Excellent communication skills, both verbal and written. The willingness to roll up your sleeves and pitch in wherever necessary. A desire for growth in our brigade. WORK PERKS: Aside from the standard fare (competitive pay) we also offer: Opportunities for GROWTH in a TEAM environment Competitive Pay & potential to earn tips Paid Time Off 401K programming Parental leave Thanksgiving, Christmas and other Holidays Off Flexible Scheduling: Part Time and Full Time Hours Complimentary DIG lunch everyday Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: ****************************** NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

JOIN OUR NEW RESTAURANT TEAM! SOUS CHEF [Restaurant Shift Leader] $18 - $21 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: As a Sous Chef, you will support our Restaurant Leaders to drive culinary and hospitality excellence in our scratch-based kitchen. With a genuine love for cooking delicious food, you will work to master every DIG station by consistently executing recipes, processes, and procedures and training actively to elevate the knowledge of the whole restaurant. Our Chefs-In-Training look to you for guidance because you invest in their growth, lead during peak service, resolve guest concerns and serve as a vital resource on culinary & systems best practices. You will take initiative as a leader & role model in the kitchen by participating in pre- shifts, shift management, and training & will be held accountable to ensuring tasks across the restaurant are completed on time and to standard. The Sous Chef role is an hourly position and a great opportunity to learn the business and grow with DIG! YOU WILL: Elevate and motivate Chef's-in-Training by modeling culinary expertise, warm hospitality, and a great attitude. Train fellow teammates on each station, following station diagrams, pars & station prep to ensure consistency. Demonstrate mastery of every station by consistently executing all seasonal menu offerings according to the recipes, procedures, and standards of The Pantry. Manage prep lists, waste logs and participate in food inventory while staying in close contact with your Chef de Cuisine to ensure your walk-in is fully-stocked and organized. Learn all restaurant ordering systems [Food, paper etc] to support the CDC in maintaining appropriate pars needed for service. Run and execute successful restaurant shift management by writing a smart deployment, delegating work appropriately to the team and following scheduled deployment and breaks. Successfully open and close the restaurant using the checklists and thorough communication with the previous days leaders to best prepare for a steady shift. Participate in team building through interview shadowing, contributing to the Chef's table agenda, providing feedback to CITs, and leading preshift. Operate the expeditor / computer station to ensure that food presentation and order accuracy is met for all walk-in, pick-up and delivery orders. Troubleshoot and create solutions regarding guest concerns, digital ordering, and equipment maintenance. Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards. Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. YOU HAVE: 1+ year leadership experience in a culinary environment. The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. Food Safety Certification. A desire to create exceptional employee & guest experiences. An eye for detail and solving challenges. Excellent communication skills, both verbal and written. The willingness to roll up your sleeves and pitch in wherever necessary. A desire for growth in our brigade. WORK PERKS: Aside from the standard fare (competitive pay) we also offer: Opportunities for GROWTH in a TEAM environment Competitive Pay & potential to earn tips Paid Time Off 401K programming Parental leave Thanksgiving, Christmas and other Holidays Off Flexible Scheduling: Part Time and Full Time Hours Complimentary DIG lunch everyday Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: ****************************** NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Full-Time, Exempt General Description: George Washington's Mount Vernon is seeking a dedicated and motivated Executive Catering Chef to spearhead the rapid growth of our banquets and special events department. With oversight from the Food and Beverage Director, the Catering Chef will oversee the food quality and presentation of the robust catering business. The chef will work in a split kitchen, sharing space with the Executive Chef and line staff. Compensation: Starting at $70,000/year Essential Duties: * A knowledge of costing, scheduling, and time management is essential to being successful in the position. * Work with the Food and Beverage Director and Executive Chef to ensure that the budgeted food cost is met every month and that the menus are properly costed. * Create and develop purchasing guidelines by working with suppliers to determine the best buying practices and product mix. * Implement a sound inventory control program that ensures an accurate inventory every month with an emphasis on minimizing product waste and tracking market factors. * Develop menus that stay current with changing industry trends but still allow our guests to feel they are tasting foods from the historical past. * Create and implement strict guidelines for food preparation, recipe standards, and plate presentation for catering shifts. * Ensure that the main kitchen, prep kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations. * Train and supervise kitchen personnel to ensure all policies, standards and food recipes are adhered to and followed. Create a rotating training schedule for those team members who wish to learn different stations in the kitchen. * Create and maintain a schedule that maximizes the current staff and allows flexibility during fluctuations in business. * Work directly with the catering team to ensure every guest's culinary experience is unique and follows the Food and Beverage Mission Statement: "A culinary experience George Washington would be proud of". * Work directly with other Mount Vernon departments to ensure our guests can have a unique farm-to-table experience while visiting. * Identify new culinary techniques and presentations. * Assist kitchen staff with food prep and recipe creation. * Knowledge of principles and processes for providing customer and personal services including customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. Qualifications and Education Requirements: * Minimum of 5 years as a Chef with hands-on catering and banquet experience * Previous experience with managing food and labor costs * Must be able to meet timelines and handle stressful situations in a fast-paced environment * Weekends, evenings, and holidays are required * Must be organized, detail-oriented, and flexible * English is the primary language spoken in the kitchen, but proficiency with verbal communication in Spanish is desirable * Must be able to lift, drag, or push at least 30lbs, bend, stretch, twist, crouch, squat, or reach with body, arms, and/or legs * Must be able to stand/walk for extended periods of time on varying surfaces Additional Notes: The use of Word, Excel, POS systems, Email, and timekeeping/HRIS systems is essential to this job function; proficiency with these programs is required. Benefits: * 403(b) Retirement plan with employer matching * Employee recognition at 5 years of service * Monthly employee events * Employee referral program * On-site Library * Discount on Public Event Tickets * Discount in the Mount Vernon Shops * Discount at the Mount Vernon Inn and Food Court Pavilion * Free parking * Health, Vision, and Dental insurance * Short Term Disability, Long Term Disability, and Life Insurance * Paid leave for Sick Time, Vacation and Holidays * Flexible spending account for medical care Mount Vernon is dedicated to creating an inclusive environment for all employees. As an Equal Opportunity Employer, we are committed to building and retaining a team that represents a variety of skills, experiences and perspectives. All employment decisions are based on business needs, job requirements, performance, and qualifications without regard to race, religion or belief, national or ethnic origin, gender/sex (including pregnancy), age, physical, mental or sensory disability, sexual orientation, gender identity and/or expression, marital or domestic partnership status, veteran and military status, family or parental status, or any other status protected under federal, state, or local law. Mount Vernon will not tolerate discrimination or harassment based on any of these characteristics.

Hard Rock International (HRI) is one of the most globally recognized companies with venues in over 70 countries spanning 265 locations that include owned/licensed or managed Rock Shops, Live Performance Venues and Cafes. HRI also launched a joint venture named Hard Rock Digital in 2020, an online sportsbook, retail sportsbook and internet gaming platform. Beginning with an Eric Clapton guitar, Hard Rock owns the world's largest and most valuable collection of authentic music memorabilia at more than 86,000 pieces, which are displayed at its locations around the globe. In 2022, Hard Rock Hotels was honored as the number one brand in Outstanding Guest Satisfaction for the second year in a row among Upper Upscale Hotels in J.D. Power's North America Hotel Guest Satisfaction Study. This designation is the fourth consecutive year the iconic brand has been among top brands in this category. HRI is the first privately-owned gaming company designated U.S. Best Managed Company by Deloitte Private and The Wall Street Journal for the second year. Hard Rock was also honored as one of Forbes' Best Employers for Women, Diversity and New Grads and a Top Large Employer in the Travel & Leisure, Gaming, and Entertainment Industry. In 2021, Hard Rock Hotels & Casinos received first place ranking in the Casino Gaming Executive Satisfaction Survey conducted by Bristol Associates Inc. and Spectrum Gaming Group for six of the last seven years. For more information on Hard Rock International, visit **************** or shop.hardrock.com. Responsibilities The Executive Chef is responsible for the overall operations for the back of house and kitchen area of the cafe. In addition, the Executive Chef will ensure that Hard Rock culinary standards are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. Also, the Executive Chef supports the cafe's senior leadership in upholding all brand standards and core values while meeting or exceeding Hard Rocks business objectives. * Demonstrate financial comprehension of Cafe's budget and P&L. * Effectively control costs of food and related purchases in alignment with budgeted expectations. * Manage staff schedules in accordance with the cafe's budget and forecast models. * Maintain the highest standards of brand, local health, safety, and food preparation hygiene requirements. * Support the team in consistent execution of all systems and processes to consistently deliver all products and services to brand standards. * Support senior management in building a highly functional hourly team who share a common vision and values surrounding the overall success of the Cafe. * Develop kitchen team in all aspects of kitchen execution from 100% recipe adherence to banquet service. * Foster an environment of customer service in which all team members put the guest first in every situation. * Execute established food standards for overall guest satisfaction that meet or exceed brand standards. * Ensure the highest levels of hygiene and food handling practices to deliver optimal quality of product to guests. * Attract and retain the most exceptionally talented culinary talent available in the market and place them in positions that leverage their skills and expertise for maximum impact. * Clearly define goals and expectations for Heart of House hourly team members using performance review tools and hold your people accountable for successful performance. * Support staff development and advancement along well-defined career paths. * Manage a diverse team ensuring a balanced and proactive approach to increasing individual potential across the team * Serve as a Culinary Learning Coach developing, implementing, and executing learning & development programs for all Heart of House employees in order to drive continuous improvement and employee * Possess a self-motivated approach to his/her own personal and professional This job description reflects the position's essential functions; it does not encompass all of the tasks that may be assigned. Qualifications EXPERIENCE, EDUCATION, AND CERTIFICATIONS * Minimum 15 years of experience in the hospitality industry inclusive of restaurant culinary operations. * Possess all local food management and safety certifications. SKILLS * Ability to learn and bring "out of the box" ideas to their team. * Genuine enthusiasm and aptitude for food. * Excellent verbal and written communication skills. * High level of business acumen and common sense. * Demonstrates strong problem solving skills through ability to diagnose and implement solutions. * Must possess strong communication and listening skills, excellent speaking, reading and writing. * Comprehend and use technical or professional language, either written or spoken, to communicate complex ideas. * Ability to effectively pitch and present information in one-on-one and group situations to media, customers, clients, partners and other employees of the organization. * Multiple language abilities a plus, fluency in English required. PHYSICAL DEMANDS * Ability to move throughout the corporate office and cafes during visits (standing, walking, kneeling, bending) for extended periods of time. * Ability to sit for extended periods of time. * Ability to make repeating movements of the arms, hands, and wrists. * Ability to express or exchange ideas verbally and perceive sound by ear. * Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders. * Ability to occasionally, regularly, frequently move objects (lift, push, pull, balance, carry) up to 10 pounds. * Ability to turn or twist body parts in a circular motion. * Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment. * Ability to travel via auto or airplane for long periods of time. ADDITIONAL REQUIREMENTS * N/A Additional Details Closing: Hard Rock International is an equal opportunity employer. We live our motto LOVE ALL - SERVE ALL, and strive to foster an inclusive workplace culture for every team member. Hard Rock welcomes and encourages applications from people with disabilities. Consistent with the Americans with Disabilities Act (ADA), it is the policy of Hard Rock to provide reasonable accommodation when requested by a qualified applicant or employee with a disability, unless such accommodation would cause an undue hardship. The policy regarding requests for reasonable accommodation applies to all aspects of employment, including the application process. If reasonable accommodation is needed, please contact a member of our Human Resources team. Disclaimer While this is intended to be an accurate reflection of the current job, management reserves the right to revise the current job or to require that other or different tasks be performed when circumstances change, (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

Lead the Culinary Experience at the Global Leader in Vibe Dining! Why Join Our Team? * Industry-Leading Compensation Package * Up to 25% of the base salary in performance-based bonus potential * $16K annually in monthly kicker bonus potential * Comprehensive Benefits Package * Medical, Dental, and Vision Insurance * Group Life and Disability Insurance * Group Accident, Hospital Indemnity, and Critical Illness Insurance * Traditional and Roth 401(k) Plan * Exclusive Perks & Growth Opportunities * Employee Dining Discounts and/or Complimentary Onsite Meals * Career Development & Limitless Growth Opportunities * If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. * Paid Time Off * Employee Assistance Program (EAP) * Commuter and Dependent Care Benefits What You'll Do As the Executive Chef for THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring an exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise. Key Responsibilities * Culinary Leadership & Execution * Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation * Execute all line positions when needed and support the kitchen team during peak hours * Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials * Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency * Expedite orders efficiently while maintaining smooth kitchen workflow * Team Leadership & Development * Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork * Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching * Create and oversee weekly employee schedules, ensuring optimal staffing levels * Hold monthly kitchen meetings to address team goals, performance, and feedback * Operational & Financial Management * Manage food costs, payroll, and inventory, ensuring profitability without compromising quality * Work closely with the purchasing team to ensure the availability of top-quality ingredients * Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines * Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies * Guest Engagement & Brand Representation * Act as a culinary ambassador for TOG, engaging with guests and VIPs to enhance the dining experience * Collaborate with the Events & Marketing team to create seasonal menu updates and special event offers * Representing TOG in media appearances, community events, and restaurant promotions What We're Looking For * 8+ years of leadership experience in high-volume, full-service dining (steakhouse or upscale dining preferred) * Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting * Expertise in kitchen operations, food cost management, and financial accountability * Strong culinary creativity and menu development skills * Exceptional leadership, problem-solving, and communication abilities * Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary * SERV Safe certification and comprehensive food safety knowledge * Experience with restaurant POS and inventory systems Why THE ONE GROUP is Your Next Career Move This is more than a job-it's a career opportunity with limitless potential in an expanding global brand. If you're ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!

Returning UsersLog Back In In places where people care about food, we create culinary experiences worth discovering and sharing. We bring the food people love to the places they work, making corporate dining simply delicious. Sodexo's Good Eating Company, you'll be at the forefront of culinary excellence, curating upscale hospitality experiences that delight our discerning clientele. This is a hands-on, innovative role that will focus on fresh ingredients to growing the culinary program with our client. We are obsessed with local products, scratch cooking, great food and being best in class. Sodexo Corporate Services/The Good Eating Company is looking for a Senior Area Executive Chef to join our team at one of high-profile tech accounts in Washington DC! The current food landscape consists of a cafe that serves Breakfast and Lunch, Micro-Kitchens and Catering Operations. In this food operation the food is free to all the employees. The Senior Area Executive Chef will be the Lead on site at our DC location and have an oversight for an additional 3 locations in the DC area. The Senior Area Executive Chef will have a team of 1 Sous Chef and another 24 hourly employees. The Senior Area Executive Chef must have a mindset with proven commitment to innovation, teamwork, and collaboration to help us achieve our vision. The food we make shapes our culture, builds our communities, and connects us all. We want to inspire the best shared food experiences through innovative, sustainable solutions. Incentives M-F Schedule with some evenings and no weekends What You'll Do * Purchasing * Menu Creation/Development * Overseeing all logistics * Catering production * Leading and developing a team * Client interaction * Supporting 3 additional locations and working with the Executive Chef at those locations. What We Offer Compensation 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: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * Strong culinary background * Creativity and Innovation * Knowledge of multiple cuisines * Strong financial acumen * Ability to cultivate and motivate the culinary staff * Strong communication skills * Detailed oriented * Able to shift priorities when needed * Eye for high end restaurant quality food Who We Are At 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. Our 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. Qualifications & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 5 years Minimum Functional Experience - 3 years Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Executive Sous Chef at Belmont Country Club | Championship Golf in Ashburn, VA Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Executive Sous Chef is an individual who is a strategic business leader who is responsible for supervising the daily kitchen operations of the Club. They will maintain a high standard of excellence while promoting a People First Culture. Day-to-Day: Work closely with the Executive Chef to manage, develop, train, and inspire the culinary team. Elevate the culinary experience by focusing on food quality and upholding presentation standards. Manage financial cost controls and culinary operations. Stay current with market trends and sourcing of the best available seasonal products. Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures while complying with legal regulations. Recruits, selects and develops talent while maintaining a positive and inclusive work environment. About You: Minimum 3 years experience at Executive Sous Chef level in a Golf Club / Resort / Hotel / Restaurant. Degree in Culinary Arts or equivalent experience. Food & Safety certifications. Effective leadership, communication, and training skills. Knowledge of special diets (preferred). Proficient with POS, Microsoft Office products, and social media. Experience with private events, banquets, and a la carte. Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.