Chef Jobs in Newington, VA

Schedule: Full time Availability: Morning, Afternoon, Evening (Includes Weekends). Shifts start as early as 6am Age Requirement: Must be 18 years or older Pay: $19 - $19.50 / hour Job ID:R0240620 we are a food market where you make the difference At Wegmans, we're on a mission to help people live healthier, better lives through exceptional food. So, when you bring your culinary talents and passion for food to Wegmans, you're joining a team of difference-makers. Our promise to our customers is simple: Every Day You Get Our Best. And because it all starts with you, we'll make sure you have the support you need to grow personally, express your individuality, and create change in your community. how you'll make the difference Our Line Cooks are essential in our mission to help people live healthier, better lives through exceptional food. In this role, you'll continue to develop and grow your culinary skills in our Wegmans kitchens. You'll learn from the best as you prepare menu items utilized throughout the kitchen, including prepackaged meals and our fresh, hot food bars. No two days are the same in our fast-moving kitchens, and each day you'll have the opportunity to make our customers' day as you help prepare the items they need to make great meals easy. As you continue to learn, grow, and fuel your passion for food, you'll find the possibilities at Wegmans are endless. what will you do? Provide incredible customer service by effectively handling a variety of tasks including consistently preparing ingredients to be used by the culinary team and creating high quality meals Follow proper recipes, knife skills, and cooking techniques when prepping ingredients and a variety of menu items to produce a consistent final outcome Effectively multitask and balance prep work while ensuring meals are prepared in a timely manner at the highest standard of quality Understand how products look/taste at peak of perfection, ensure use core recipes and techniques to provide a consistent and quality outcome Assist in ordering and inventory processes, utilizing ordering guides to help control inventory and shrink Required Qualifications 1 or more years' experience working in a production kitchen Experience with prep work Preferred Qualifications Associate's or Bachelor's in Culinary Arts Prep Cook/Pantry/Apprentice Experience Line cook experience At Wegmans, we've long believed we can achieve our goals only if we first fulfill the needs of our people. Putting our people first and offering competitive pay and a variety of benefits & perks is just the start of what it means to work at Wegmans. Whether through premium pay for working overtime, on Sundays or on recognized holidays, offering industry-leading health care coverage and wellness programs to support physical, financial, and emotional well-being, or paid time off (PTO) to help you balance work and life, we've got something for everyone. And because we care about the wellbeing and success of every person, we recognize each person has their own unique scheduling needs. We're proud to offer flexibility in scheduling so our employees can prioritize what is most important to them. Our large, high-volume stores and 24x7 operations allow for personalized schedules that balance an employee's individual needs with the needs of our business and each department. Comprehensive benefits* Paid time off (PTO) to help you balance your personal and work life Higher premium pay rates for working overtime, on Sundays, or on a recognized holiday Health care benefits that provide a high level of coverage at a low cost to you Retirement plan with both a profit-sharing and 401(k) match A generous scholarship program to help employees meet their educational goals LiveWell Employee & Family program to support your emotional, work-life and financial wellness Exclusive discounts on electronics, entertainment, gym memberships, travel and more! And more! ***Certain eligibility requirements must be satisfied and offerings may differ based upon area or the company and/or position. For 25 years in a row, our employees have put us on the FORTUNE magazine's list of the 100 Best Companies to Work For . Discover what it means to work for a family-owned, mission-driven, values-based company that believes in caring, respect, empowerment, high standards and making a difference in the community. Because with a family-like atmosphere of shared support, leaders who have your best interest at heart and growth as part of everything we do, Wegmans is the place for you to do what you love-and love what you do.

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

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

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.

Hospitality Confidential is pleased to present an Executive Chef opportunity at a waterfront destination on Chesapeake Bay, offering a mix of relaxation, dining, and entertainment options. Located in Chesapeake Beach, Maryland, it features amenities like a fitness center, seasonal outdoor pool, and on-site game room, which make it a versatile choice for leisure and business guests. The Executive Chef will be responsible for kitchen operations including menu planning, food preparation, kitchen sanitation and the training of the culinary team. This position will develop the menu for the reopening of the resort's restaurant in 2025 and establish standards and policies for the resort commissary kitchen. The Executive Chef works well under pressure, is organized, flexible, self-motivated and is willing to work long hours. Qualifications Minimum five years direct kitchen management experience. Culinary school background is a plus. Previous restaurant opening experience preferred. Experience with restaurant commissary structure preferred. Experience with Toast. Ability to communicate effectively in English. Ability to speak and understand Spanish is a plus. Key Skills High level organizational skills with multi-tasking capabilities. Ability to adapt to changing priorities and manage workloads with minimum direction. High attention to detail and follow through. Dependable, reliable, and highly motivated. Excellent customer service skills. Core Responsibilities Research, develop, and test potential recipes for menu enhancements, to include identifying, sourcing and evaluating new ingredients and equipment as required and testing/refining real-world application (e.g., appropriate cooking techniques, presentation etc.). Stay abreast of culinary trends and best practices to drive informed menu decisions. Create, standardize, and maintain menu recipe documentation at restaurant-level. Assist in coordinating system updates, purchasing activities and logistics to support the menu(s), including establishing and maintaining ordering guidelines for all restaurant locations. Plan, organize, and execute menu food demonstrations and hands-on training sessions. Oversee all aspects of menu development for daily features and weekly specials for restaurants and events. Collaborate with F&B Director and Sales Director to submit menu items based on taste, appearance, ease of execution, cost and brand alignment. Actively monitor food execution. Continuously coach the Back of House (BOH) team to ensure adherence to recipe and proper preparation and plating technique. Continuously gather and review feedback from the field regarding quality issues or inconsistencies. Analyze problems to identify root causes and take necessary action to rectify. Maintain full and properly trained BOH team members to operate the restaurant effectively. Manage BOH administrative procedures, to include team members files, health department reports, schedules, production sheets/pars, ordering pars, and inventory procedures. Maintain strict adherence to proper food safety and sanitation procedures. Ensure a safe working environment in the BOH to reduce the risk of injury and accidents. Manage all BOH systems within the resort restaurants. Facilitate complete and ongoing communication among key stakeholders for all operational issues, concerns, or changes. Drive restaurant profitability through effective financial management. Continuously evaluate purchasing practices and usage levels of ingredients to ensure the restaurant is operating in a cost-effective manner without any compromise to quality standards. Monitor daily operation for improper food handling and other causes of unnecessary waste. Lead action to correct. Maintain detailed records of products purchased and used for menu research and development so accurate projections and daily requisitions can be made. Manage the hiring, supervision and development of team members. Ensure all training materials, schedules and guidelines required for BOH team members training are being followed. Build a culture of transparency and trust in the restaurants through ongoing, direct communication and open two-way feedback. Monitor team member morale and take action to correct breakdowns in team member satisfaction and engagement at the restaurant level. Physical Requirements Able to work 10-hour plus shifts Able to stand, sit or walk for extended periods of time Able to grasp, lift and/or carry up to 50 lbs. as needed Finger/hand dexterity to operate kitchen machinery and knives Able to withstand changes in temperature, steam and heat Able to work in a confined area Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also, to distinguish product, taste, texture, temperature, presentation and preparation Compensation & Benefits: $140k-$175k base salary Medical, Dental, and Vision insurance coverage extending to spouse and/or dependents Life Insurance, Short-Term and Long-Term Disability 401k with 100% of your contribution up to 3% of earnings and 50% matching contribution for up to an additional 2% of earnings 2 weeks PTO and Sick Days Relocation Assistance Discounts on food, merchandise, and recreational rentals Our client is proud to be an Equal Opportunity Employer. They do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

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.

Job Details Flight Club DC - Washington, DC $80,000.00 - $90,000.00 Salary/year Description TITLE: Executive Chef DEPARTMENT: Management POSITION TYPE: Full Time REPORTING TO: General Manager FLSA STATUS: Exempt The world's first social darts experience, Flight Club was founded in London in 2015 to usher this once pub-like pastime into the 21st century. With a focus on craft cocktails and elevated eats, Flight Club fuses premium cuisine and curated cocktails with its signature, technology-driven social darts experience to create a truly unique entertainment environment. State of Play Hospitality brought the concept to the U.S. Flight Club continues to surprise and delight with its ability to bring friends together in a unique, upscale social environment. To date, over 7 million people have tried their hand, and over 550 million darts have been thrown. Position Purpose: The Executive Chef plays a pivotal role in the culinary operations of the establishment, ensuring that every dish served reflects the highest standards of quality and taste. As a leader in the kitchen, this individual is responsible for overseeing all culinary aspects of the business, maintaining adherence to company standards, and delivering an exceptional dining experience to guests. The Head Chef leads by example, fosters a culture of excellence, and contributes to the overall success and growth of the venue. Our Mission Is At State of Play, our mission is to create moments of joy and connection through the power of play. Our Values Are: We Take the Initiative: Actions speak louder than words. We're resourceful, proactive and creative. There are no limits to what we can achieve if we reach out, speak up and make it happen. We're Thoughtful: We think about the bigger picture. We default to listening and encouraging different views to our own. By being deliberate and considerate, team members will enjoy working with us and we will make better decisions. We Strive for Excellence: We try to bring the best version of ourselves into work every day. Quality matters. Executing with precision and pace will help both other team members and the business succeed. We Celebrate the Wins: Let's enjoy the journey. Life is full of ups and downs so we make time to toast collective and individual successes. Nothing feels better than winning as a team. Qualifications Responsibilities: Deliver Results: Develop and execute culinary strategies to achieve operational goals and uphold company standards Lead and manage the kitchen team to ensure the consistent delivery of high-quality food items Proactively seek feedback from guests and team members to continuously improve food quality and service Manage kitchen budget, monitor expenses, and contribute to the achievement of financial goals Own the Problem: Implement and enforce food safety and sanitation standards to comply with regulations and ensure guest safety Oversee equipment maintenance and kitchen cleanliness to uphold hygiene standards Maintains all required checklists and policies Test & Learn: Collaborate with the General Manager to plan and execute local community marketing initiatives Train and mentor kitchen staff, fostering a collaborative and high-performing team environment Be Respectful of Company Resources: Maintains inventory levels to ensure freshness and cost-effectiveness Requirements & Minimum Qualifications: 5 years of experience as an Executive Chef Catering experience required Proficiency in culinary techniques and menu development Knowledge of kitchen operations, including inventory management and food safety protocols Familiarity with MS Office Suite (Outlook, Word, Excel) Food hygiene, alcohol, and allergen certification maintained throughout employment Flexibility to work various shifts, including weekends and holidays Excellent communication skills, both verbal and written Results-oriented with a proactive approach to leadership Ability to stand and work in a fast-paced environment for extended periods Ability to lift over 50 lbs. if necessary Legally authorized to work in the US The Company reserves the right in its absolute discretion to add to your duties or amend this job description at any time. In addition to the above duties, you will carry out such other duties as the Company reasonably directs from time to time. Equal Opportunity Statement: Flight Club Darts is proud to be an equal opportunity employer. It is our policy to provide equal employment opportunities to all qualified applicants and employees without regard to their actual or perceived race, color, religion, sex, sexual orientation, marital or civil union status, age, national origin, disability, pregnancy, childbirth or related medical condition, citizenship, veteran status, genetic information, gender, gender identity or expression, or any other basis prohibited by law.

Executive Chef The City Club of Washington | Washington, DC | Invited 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: Our Executive Chefs provide culinary leadership for all operations of the kitchen. They have a strong passion for excellence and deliver high-quality food, create new recipes, and offer attentive service to members and guests while directing their kitchen staff. Day-to-Day: * Lead, train, develop and inspire the culinary team. * Elevate the culinary experience by focusing on food quality and upholding presentation standards. * Create edgy and innovative new menu items based on current food trends and club events. * Manage financial cost controls and culinary operations. * Build magic moments and maintain positive member & guest experiences. About You * Minimum 3 years of experience at Executive Chef level in a Golf Club / Resort / Hotel / Restaurant. * Degree in Culinary Arts or equivalent experience. * Food & Safety certifications. * Knowledge of special diets (preferred). * Proficient with POS (Micros preferred), Microsoft Office products, and social media. * Experience with private events, banquets, and a la carte. * Bilingual- Spanish (preferred). Compensation Package: Competitive Salary Range $85k to $90k; 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.

Ted's Bulletin is a 6-unit neighborhood eatery bringing new creativity to American classics, open daily for all-day breakfast, lunch & dinner. Ted's is looking for great leaders who are poised for growth as we have four new locations opening in DC and Virginia over the next 18 months. Ted's is part of the Catalogue Company which operates Federalist Pig, Honeymoon Chicken, Sidekick Bakery, Ensemble digital kitchen and Kramers. The Executive Chef is the leader for the BOH and is responsible for producing best in class food in accordance with Ted's brand and standards. In addition, they will be responsible for delivering financial results to include, labor and food costs. They will ensure health and safety standards are being met, and they will train and develop the culinary team and maintain a positive culture. Job Duties: * Direct and supervise kitchen employees while executing and maintaining Ted's standards * Lead by example, work the line with staff at key times ensuring recipe adherence and standards are met * Institute mechanisms to monitor food quality, food safety/sanitation and minimize waste and control inventory * Hire, train and develop kitchen staff while promoting a positive work environment * Actively coach and counsel employees to include documentation when appropriate * Prepare an effective schedule to ensure staffing needs are met and labor costs controlled * Conduct inventory and handle ordering of product * Partner with vendors to ensure product arrives in a timely manner and is accounted for * Achieve company profit standards for sales, costs, labor * Participate in menu development, and recipe creation * Responsible for proper food storage and food quality standards including consistency and presentation * Ensure repair and maintenance needs are met and/or communicated to designated manager * Understand and follow the food allergy procedure and special orders/restrictions * Communicate repair and maintenance needs to designated manager/vendor * Understand and follow the food allergy procedure and special orders/restrictions * Evaluate guest feedback and ratings with GM and follow up with culinary team to ensure issues are resolved * Other duties as assigned Qualifications: * College Degree or certification in culinary field preferred * 2+ years in kitchen management role * Excellent working knowledge of sanitation standards * Ability to understand and positively impact financials * Proven ability to hire, train and lead a diverse workforce * Ability to form relationships and communicate respectfully, and effectively with peers, leadership and workgroup. * Must be able to work extended hours when business need necessitate * Must be able to stand for extended periods of time and lift up to 100 pounds Benefits: * Competitive Salary and bonus plan * Medical, dental and vision insurance * 401K * Paid Time Off * Paid Holiday (Thanksgiving and Christmas) * Employee Shift Meal while at work * Employee dining discount extended across all brands * Health Savings Account * Employer paid Life Insurance and Long-Term Disability Insurance * Short Term Disability Insurance * Employee Assistance Program

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!

We are looking for a creative and proficient Executive Chef in all aspects of food preparation, Executive Chef. You will be “the chief” and maintain complete control of the kitchen for all off-site catering events Responsible for all food production including banquet functions and other outlets. Develop menus, food purchase specifications, and recipes. Supervise staff. Develop and monitor the food and labor budget for the department. Maintain the highest professional food quality and sanitation standards. Job Duties: Assist in planning and executing all functions of the Food & Beverage department to meet the daily needs of the operation mainly on back of the house operations including: staff supervision, inventory controls and food/labor cost, and product quality Prepare, assign and delegate responsibilities for the operation of the various outlets, restaurants and banquet Implement effective controls of food, beverage and labor costs to ensure efficient operation and expenditures stay within budget limitations Ensure compliance with all policies and procedures that relate to F & B, as well as local, state and federal laws and regulations Ensure safety of team members and cleanliness of facility and equipment Monitor inventory of food, beverages and supplies to ensure we are meeting par requirements in all areas Assist in conducting monthly inventories Keeping store rooms and refrigerator and freezer organized Assist in ordering and receiving necessary food products, beverages and supplies Ensures on a daily basis that the kitchen is staffed appropriately, the kitchen is clean, inventory levels are appropriate, and equipment is working properly Includes cooking, scheduling, forecasting, and F&B cost calculations Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards Always provides the highest quality of customer service to the customers, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Evaluates products to assure that quality, price and related goods are consistently met. Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect techniques, equipment and terminology. Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provides training and professional development opportunities for all kitchen staff. Ensures that representatives from the kitchen attend service lineups and meetings. Periodically visits dining area when it is open to welcome members. Support safe work habits and a safe working environment at all times. Performs other duties as directed.

Sardis is looking for an additional Executive Chef to handle quality control over 14 units. Sardis Executive chef will be primarily responsible for overseeing the daily operations of 15 restaurants, 14 kitchen managers. They will review food and beverage purchases, develop and standardize recipes, maintain safety and sanitation in the kitchen, maintain equipment, design food presentation aesthetics, plan and prepare special menu items, choose menu designs and determine menu prices. They may also be in charge of interviewing, hiring and training new kitchen personnel. Responsibilities Coordinate and direct food preparation and culinary activities Plan and execute new menu rollouts in a systematic approach Assist in planning, organizing and executing new restaurant openings with regards to kitchen layout and design, opening inventory and tracking and selecting and training kitchen staff Determining the best presentation of food, ensuring quality of each meal Ensure that the kitchen and surrounding areas are sanitized and clean in accordance with company standards and health code regulations Work outside of the kitchen in developing new recipes, planning menus Hires + Trains kitchen staff in food preparation, safe handling, operation of equipment, food safety and sanitation based on Company and regulatory standards Maintaining of inventories and following food budgets Comply with nutrition and sanitation regulations and safety standards Reports to the COO or senior executive management Why work with us? We offer great benefits to our team members including: PTO- Paid Time Off Free meals Health Insurance contribution Holiday Pay Weekly Pay Sardi's is an equal opportunity employer and does not discriminate against any applicant or employee because of race, color, religion, sex, national origin, disability, age, or military or veteran status in accordance with federal law. In addition, Sardi's complies with applicable state and local laws governing non discrimination in employment in every jurisdiction in which it maintains facilities. Sardi's also provides reasonable accommodation to qualified individuals with disabilities in accordance with applicable laws. Disclaimer - Sardi's values diversity among our team members and the unique perspective this brings to the Company Disclaimer - It is unlawful in Maryland to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this provision is guilty of a misdemeanor and subject to a fine not exceeding $100.

Serve as a point of contact for all HOH staff, vendors, and services Work with FOH and HOH managers to maintain high quality of product and experience for guests Ability to open and close the restaurant ensuring all employees complete tasks in an efficient manner Develop exciting menus seasonally including recipes and costing Create special event and catering menus and help lead the catering efforts Responsible for sourcing outstanding local ingredients where possible including proteins and vegetables Maintain properly costed out recipes for all menus and maintain food costs no more than 1.5 points above budgeted food cost Lead by example; work the line with the staff at key times, recruit and teach culinary organization and help build a cost efficient and productive culinary team which is in line with budget Analyze financial documents including Investor Reports, P&L Details, and Balance Sheet Lead, coach and motivate Sous Chefs to help them prepare for their next step in their career path Responsible for ensuring all Sous Chefs complete tasks and assignments Liaison between management, hourly staff and SRG key personnel Español: Servir como punto de contacto para todo el personal, proveedores y servicios de BOH Trabajar con los gerentes de FOH y BOH para mantener unaaltacalidad deproductoy experiencia para los invitados Capacidad para abrir y cerrar el restaurante asegurando que todos los empleados completen las tareas de manera eficiente Desarrollemenúsemocionantes según la temporada, incluidas recetas y costos Crearmenúsespeciales para eventos y catering y ayudar a los liderar los esfuerzos de catering Responsable de obtener ingredientes locales sobresalientes donde sea posible, incluyendoproteínasy vegetales Mantenga las recetas de todos losmenúscon un costo adecuado ymantengaloscostos de alimentos nomásde 1.5 puntos por encima del costo de alimentos presupuestado Liderar con el ejemplo; trabaje lalíneaconelcon el personal en los momentos clave, reclute y enseñe organización culinaria y ayudea construir un equipo culinario rentable y productivo Analice documentos financieros, incluidos informes de inversores, detalles depérdidasy ganancias y balance Dirigir, entrenar y motivar a los SousChefs para ayudarlos a prepararse para elpróximopaso en su carrera Responsable de asegurar que todos los SousChefs completen tareas yproyectos Enlace entre la gerencia, el personal por hora y el personal clave de SRG

Executive Catering Chef 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!

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.