Sous Chef - Janelia Research Campus AramarkSous Chef - Janelia Research CampusAshburn, VA$24–$27 / hourBENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Basic computer knowledge, including proficiency in Microsoft Office (Word and Excel), email, and kitchen or inventory management software.
Sous Chef - WTC Guest ServicesSous Chef - WTCWarrenton, VirginiaGuest Services takes great care and pride in providing best-in-class services across a wide variety of client sites including luxury communities, hotels, resorts, government and business dining facilities, full-service restaurants, state and national parks, outdoor recreation, boathouses, marinas, museums, conference centers, senior living communities, health care systems, school and university dining facilities, and specialty retail stores. Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English.
Assistant Head Chef No Nights Weekends Washington D.C. Red Rabbit LLCAssistant Head Chef No Nights Weekends Washington D.C.Washington, DC$23–$25 / hourPreparing meals for hundreds of kids, providing support to the kitchen team, and stepping in to lead aspects of daily production, this role serves as a great training ground for candidates interested in leading a large commissary kitchen. Founded in 2005, Red Rabbit is a Black-owned, MWBE Certified, K-12 school food management company that believes choosing to feed children diverse and nutritious food is an act of social justice.
District Chef SLA Management IncDistrict ChefWashington, DCThis role blends creativity with impact, giving you the chance to mentor cooks, shape food programs, and bring bold, nutritious flavors to students every day. As a District Chef, you?ll design menus, lead culinary training, and elevate school food across an entire region.
Food Service CoordinatorCafe Chef In School No NightsWeekendsHolidays - Washington DC Red Rabbit LLCFood Service CoordinatorCafe Chef In School No NightsWeekendsHolidays - Washington DCWashington, DCRed Rabbit is a Black-owned School Food Management Company that works with hundreds of schools, districts, and food banks to uplift communities of color throughout the North East and Mid-Atlantic Regions. Our professionally trained chefs work in commissaries and onsite in school cafeterias, preparing scratch-made, culturally relevant meals that reflect the heritage and lived experiences of the students we serve.
Resident Chef (Sur La Table) CSC GenerationResident Chef (Sur La Table)Alexandria, VAPosition Overview As a Resident Chef at Sur La Table, you play a key role in the success of the store by leading high-performing culinary teams that inspire customers throughout every stage of their culinary experience. Performance is measured by key KPIs such as second-class sign-ups, retail product sales, individual sales volume, average transaction value, customer conversion rates, and guest feedback through Google reviews.
Chef Instructor, Pastry (Sur La Table) CSC GenerationChef Instructor, Pastry (Sur La Table)Alexandria, VAPart timeThe Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it.
Chef Instructor, Savory (Sur La Table) CSC GenerationChef Instructor, Savory (Sur La Table)Arlington, VAPart timeThe Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it.
Cafe Chef Daily Provisions Enterprises LLCCafe ChefWashington, DCPart timePartner with Front of House and Back of House team members to enforce systems, routines, and checklists the Daily Provisions way as well as deliver excellent guest experiences across all channels, including in-restaurant dining, third-party delivery, and catering. Born in 2017 from the kitchen of Danny Meyer’s Union Square Cafe in New York City, Daily Provisions is a growing collection of all-day neighborhood cafes with restaurant roots.
Cafe Chef (DC, Maryland, Virginia) Daily Provisions Enterprises LLCCafe Chef (DC, Maryland, Virginia)Washington, DCPart timePartner with Front of House and Back of House team members to enforce systems, routines, and checklists the Daily Provisions way as well as deliver excellent guest experiences across all channels, including in-restaurant dining, third-party delivery, and catering. Born in 2017 from the kitchen of Danny Meyer’s Union Square Cafe in New York City, Daily Provisions is a growing collection of all-day neighborhood cafes with restaurant roots.
Chef Instructor, Pastry (Sur La Table) CSC Generation Enterprise IncChef Instructor, Pastry (Sur La Table)North Bethesda, MD$20–$21.28 / hourThe Chef Instructor, Pastry plays a key role in inspiring a love for baking while driving sales of bakeware, mixers, and decorating tools through hands-on pastry classes and engaging culinary instruction. With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it.
Banquet Chef Windows Catering CompanyBanquet ChefAlexandria, VirginiaCollaborate with the Event Captain to review kitchen location, event timeline, kitchen staff assignments, and special requests. Maintain a professional appearance and wear the full chef uniform: black pants, chef jacket, and chef hat.
Chef Instructor, Savory (Sur La Table) CSC Generation Enterprise IncChef Instructor, Savory (Sur La Table)North Bethesda, MD$20–$21.28 / hourThe Chef Instructor, Savory plays a key role in inspiring a love for cooking while driving sales of cookware, cutlery, and kitchen tools through hands-on savory classes and engaging culinary instruction. With over 58 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it.
Resident Chef (Sur La Table) CSC Generation Enterprise IncResident Chef (Sur La Table)North Bethesda, MDPerformance is measured by key KPIs such as second-class sign-ups, retail product sales, individual sales volume, average transaction value, customer conversion rates, and guest feedback through Google reviews. As a Resident Chef at Sur La Table, you play a key role in the success of the store by leading high-performing culinary teams that inspire customers throughout every stage of their culinary experience.
Catering Sous Chef NORTHERN VIRGINIA REGIONAL PARK AUTHORITYCatering Sous ChefVienna, VAThe Catering Sous Chef is responsible for assisting in the planning and implementation of a high quality, upscale corporate, wedding and social event catering plan at designated facilities with a focus on ensuring profitability and consistent food preparation within catering operation. Possession of or ability to obtain necessary licenses or certifications, including but not limited to ServSafe and TIPs Alcohol certifications.
Sushi Chef - Uchi Washington DC Hai HospitalitySushi Chef - Uchi Washington DCDistrict of ColumbiaOur award-winning restaurant concepts include Uchi, Uchiko, Uchiba, and Loro in Austin, Texas; Uchi, Uchiko, and Loro Houston; Uchi, Uchiba, Uchiko, and Loro Dallas; and Uchi in Denver, Miami, LA, and Scottsdale. A delicate balance of elevated food and impeccable service, Uchi offers non-traditional Japanese cuisine with signature tastings, sushi, and a seasonal omakase — creating an experience that is both unexpected and unforgettable.
Food Service Teacher - School Chef Primrose SchoolsFood Service Teacher - School ChefVA$20–$25 / hourAs the Food Service Teacher at the Primrose School of Aldie, you'll prepare delicious, nutritious food that helps fuel children as they explore, play and develop a lifelong love of learning. If you're looking for more than a daycare and youre passionate about providing the highest quality care to help children develop and grow during their first five years, consider a career with us.
Sous Chef The Indigo RoadSous ChefAlexandria, VAWhat we will ask of you: Set the tone for guest experience by influencing and leading a positive, collaborative, and fun team environment where everyone is treated with respect and kindness. Create and carry out strategic business objectives that mitigate risk and maximize profit across; recruitment, finance, legal and restaurant operations (FOH/BOH).
Food Service Teacher /School Chef Primrose SchoolsFood Service Teacher /School ChefFairfax, VAAs the Food Service Teacher at Primrose School of Fairfax, you'll prepare delicious, nutritious food that helps fuel children as they explore, play and develop a lifelong love of learning. If you're looking for more than a daycare and youre passionate about providing the highest quality care to help children develop and grow during their first five years, consider a career with us.
Sous Chef BarTacoSous ChefAshburn, VA$65,000–$75,000 / yearA brief look at what you'll do as a Sous Chef at bartaco: Our Sous Chefs are responsible for the daily leadership and operations of the kitchen, by providing professional leadership, coaching, development, and direction to the culinary team by ensuring that all recipes, food preparations, and presentations meet the restaurant's specifications and commitment to quality. You are a driver of innovation and change, constantly looking for ways to improve processes and elevate the guest and team experience.