Sous Chef Bethesda Country Club IncSous ChefBethesda, MDThis position balances operational leadership with hands-on kitchen execution and partners closely with the Executive Chef and Food & Beverage leadership team to ensure excellence across all dining venues and events. The Sous Chef plays a key leadership role in overseeing daily culinary operations while working alongside the team to deliver outstanding dining experiences.
Sous Chef Oceanaire Seafood RoomSous ChefWashington, District of Columbia$65,000–$75,000 / yearFull timeLocated in the vibrant Penn Quarter neighborhood, Oceanaire is renowned for its commitment to fresh, sustainably sourced seafood, exceptional guest experiences, and innovative cuisine. This is an exciting opportunity to work alongside talented culinary leaders in a polished, high-volume restaurant where quality, creativity, and professionalism are at the heart of everything we do.
Pastry Chef Line HotelsPastry ChefWashington, DC$90,000–$100,000 / yearCollaborate closely with the Executive Chef, culinary leadership, Food and Beverage leadership, banquet and catering teams, and other departments to plan and execute special events and high-volume functions. We therefore encourage applications from all genders, races, religions, ages, and sexual orientations, as well as parents, veterans, people living with disabilities, and any other groups that could bring diverse perspectives to our business.
Executive Sous Chef Sodexo SAExecutive Sous ChefVA$67,405–$87,230 / yearSodexo"s Airline Lounge Segment has an exciting opportunity for a seasoned Sous Chef / Kitchen Manager to join the elite team of professionals who will operate the Virgin Atlantic Clubhouse at Dulles International Airport in Dulles, VA. Progression within Career Band reflects acquisition of broad technical expertise, business and industry knowledge, and process and people leadership capabilities.
NewSous Chef NexdineSous ChefOak Hill, Virginia$20–$22 / hourWork Environment This job operates in a kitchen environment whereby employees may be exposed to and/or required to operate equipment, including but not limited to, an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef’s knives. NEXDINE Hospitality’s family of brands provides dining, hospitality, fitness center and facility management services to businesses, independent schools, higher education, senior living, and hospitals nationwide.
Sous Chef (Full Time) Compass Group USA IncSous Chef (Full Time)Baltimore, MD$23–$24 / hourBecome part of Restaurant Associates, the industry's leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Abides by all Company policies and procedures including but not limited to: The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer.
Sous Chef (Res Dining) (Full Time) Compass Group USA IncSous Chef (Res Dining) (Full Time)Washington, DC$30–$35 / hourBecause this position requires you to perform services in an educational facility, there may be periods when the Company does not require you to perform work (such as winter and summer breaks when food service needs decline or cease). Requirement: Prior experience in culinary supervisory and/or Sous Chef roles, and high-volume food service production.
NewSous Chef - Truong Tien - Maryland Live! Casino and Hotel MarylandSous Chef - Truong Tien - MarylandHanover, MarylandManages and schedules staffing levels to maintain budgeted level of employment and coverage to assure a positive gaming experience for guests to Maryland Live Casino. Ability to handle multi-tasking heavy work-exerting up to 50 pounds of force occasionally, and up to 30 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
Sous Chef Sunrise Senior Living ServicesSous ChefBethesda, Maryland$25.45–$31.85 / hourSous Chef – Lead Kitchen Operations and Deliver High-Quality Dining Experiences Sous Chef | Kitchen Manager | Culinary | Food Service | Dining Services | Food Safety | Hospitality. And when combined with the support, benefits, and growth opportunities we offer, the result is a career that PositivelyShines with everything you need to reach your goals – at work and in your life.
Sous Chef Chart HouseSous ChefAnnapolis, Maryland$75,000–$85,000 / yearFull timeStrong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality. Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up.
Sous Chef Darden Restaurants IncSous ChefNorth Bethesda, MD$60,000–$78,000 / yearn \nOur Yardies need a ringleader.\n \nWe've got a specific vibe over here at Yard House (great food, classic rock, good beer\u2014and loads of it) thanks in no small part to our Sous Chefs leading the charge. They oversee the day-to-day operations of their restaurants, making good on our promise to consistently deliver high quality, great tasting food to our Guests, and to create workplaces our Team Members are stoked to call their own.\n
Pastry Chef LINE DCPastry ChefWashington, DCFull timeCollaborate closely with the Executive Chef, culinary leadership, Food and Beverage leadership, banquet and catering teams, and other departments to plan and execute special events and high-volume functions. We therefore encourage applications from all genders, races, religions, ages, and sexual orientations, as well as parents, veterans, people living with disabilities, and any other groups that could bring diverse perspectives to our business.
Sous Chef Landry's IncSous ChefAnnapolis, MD$75,000–$85,000 / yearBenefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Assist in overseeing weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations Qualifications At least 2 years of Culinary Management experience in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic Graduate of an accredited culinary program is a plus EOE #LI-AW1 Pay Range USD $75,000.00 - USD $85,000.00 /Yr. Overview Chart House Prime Annapolis, MD Sous Chef Chart House Prime Annapolis is seeking a talented Sous Chef to join the culinary team at our premier waterfront destination overlooking the Chesapeake Bay.
NewSous Chef The Momofuku GroupSous ChefWashington, DCWe offer competitive pay and a comprehensive benefits package, including vision/dental/medical, and gym and commuter discounts, plus more after required wait periods. The restaurant has a bar, noodle bar, main dining room, and private dining room.
Balducci's Sous Chef -Mclean, VA Albertsons Company Inc.Balducci's Sous Chef -Mclean, VAMclean, VAYou will get to show off your superpowers in the kitchen whether you are cooking up a meal on the stove, on the grill, in the pizza oven, or with any of our kitchen utensils and tools. At the center of all of this, you maintain an atmosphere of customer engagement with an emphasis on providing fast and friendly customer service.
NewChef | Jiffy Lube Live Legends GlobalChef | Jiffy Lube LiveBristow, VirginiaProfessional training through a culinary education or working in a fast-paced high-volume fine dining restaurant/catering facility, full service casual dining preferred. Ability to set up and prepare all food items; opening and closing duties; replenishment and rotation of stock as directed by the General Manager- Concessions and Regional Executive Chef.
Pastry Sous Chef Compass Group North AmericaPastry Sous ChefWashington, DC$80,000–$85,000 / yearFounded in 2005 as Hudson Yards Catering, Union Square Events is a culinary and operations leader in the hospitality industry, partnering with a diverse portfolio of best-in-class clients. For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com.
Chef de Cuisine Montage Hotels & Resorts LLCChef de CuisineWashington, DCThe pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position. Oversee menu development with Executive Chef, culinary innovation, and food presentation, ensuring offerings are creative, on-trend, and aligned with guest preferences.
Pastry Chef The LinePastry ChefWashington, DCCollaborate closely with the Executive Chef, culinary leadership, Food and Beverage leadership, banquet and catering teams, and other departments to plan and execute special events and high-volume functions. We therefore encourage applications from all genders, races, religions, ages, and sexual orientations, as well as parents, veterans, people living with disabilities, and any other groups that could bring diverse perspectives to our business.
NewExecutive Sous Chef The SmithExecutive Sous ChefWashington, DC$90,000–$110,000 / yearFull timeWhether it's date night, drinks on the town, a big birthday bash, a working lunch, a boozy brunch, or an I-don't-want-to-cook-tonight night, we've got you covered. We create and promote a culture that advocates for the equality of everyone, and it is our mission to continually maintain an environment where all our team members and guests belong, are respected, and thrive while being their best authentic selves.