NewExecutive Sous Chef SodexoExecutive Sous ChefWASHINGTON, DC$20.37–$26.39What You Bring: has previous supervisory experience and the ability to work collaboratively; has food production experience with a strong background in safety and sanitation compliance; can demonstrate the ability to prioritize tasks and exhibit flexibility to take on additional responsibilities as needed; and. This upscale continuing care retirement community is located on 14-wooded and landscaped acres bordering Washington, DC's beautiful Rock Creek Park.
NewExecutive Chef 3 SodexoExecutive Chef 3WASHINGTON, DC$89,250–$115,500Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. Ingleside at Rock Creek is a culturally rich, not-for-profit Life Plan Community offering an engaged lifestyle with exceptional amenities, steps from the beautiful Rock Creek Park, a gem in our nation’s capital.
NewExecutive Chef 2 SodexoExecutive Chef 2ELLICOTT CITY, MD$70,975–$91,850Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. What You'll Do: Oversee the kitchen operations serving all dining venues; Train and mentor the culinary staff; Actively interact with residents, building relationships by being visible, approachable, and responsive to resident feedback.
NewExecutive Chef 1 (Catering) SodexoExecutive Chef 1 (Catering)WASHINGTON, DC$67,405–$87,230Minimum Functional Experience – 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. The focus of this role is catering and events, supporting everything from daily breakfast and lunch meetings to large‑scale conferences and executive events.
NewCampus Executive Chef SodexoCampus Executive ChefWashington, DC$103,445–$133,870Oversee concept development, menu design, and the implementation of new culinary concepts; Driving innovation and excellence in the university's dining program to meet the diverse needs and tastes of the student body and staff; Promote customer loyalty and brand image, diagnose customer needs, and recommend appropriate products or services; What We Offer: Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. What You Bring: High-volume, quality-focused culinary management experience, preferably within a campus dining setting; Exemplary communication skills with the ability to lead a large team; Strong organizational skills -detail-oriented and task-focused; able to manage conflicting priorities.
NewSenior Area Executive Chef SodexoSenior Area Executive ChefWASHINGTON, DC$110,075–$142,450Sodexo Corporate Services is seeking a dynamic and experienced Senior Area Executive Chef to lead our culinary program for the prestigious Fannie Mae enterprise across sites in Washington, DC, Reston, VA, and Plano, TX. As the most senior culinary leader on the Fannie Mae contract, you’ll be at the forefront of innovation, strategy, and execution—driving excellence across cafés, catering/conference services, and pantry operations.
NewExecutive Chef 4 SodexoExecutive Chef 4WASHINGTON, DC$103,445–$133,870Leadership, process improvement, culinary innovation and execution, financial management, culinary team development, client relationships, and a willingness to support and serve others with a “One Team” attitude are all attributes that will ensure success in this top culinary leadership role. Medstar Washington Hospital Center's patient-first philosophy combines care, compassion and clinical excellence with an emphasis on customer service in this 900 bed hospital.
NewChef Manager AramarkChef ManagerWashington, DC$85,000–$90,000BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential.
Executive Sous Chef - Washington, DC Farmers Restaurant Group, LLCExecutive Sous Chef - Washington, DCWashington, DC$85,000–$100,000 / yearWHAT OUR EXECUTIVE SOUS CHEFS DO: Assist the management team with interviewing, hiring, training, developing, and retaining qualified culinary employees. WHAT YOU NEED TO BE AN EXECUTIVE SOUS CHEF: Experience managing in high-volume restaurants, with a minimum of three years preferred.
Executive Sous Chef Clyde's Restaurant GroupExecutive Sous ChefWashington, DCFull timeOur 14 properties include Clyde's, Old Ebbitt Grill, The Hamilton, 1789 Restaurant, Fitzgerald's, The Tombs, Rye Street Tavern, Cordelia Fishbar, Hamilton Live, and Ebbitt House (opening Spring 2026). Directs and develops kitchen staff (Sous Chef, Line Cooks, Prep Cooks & Dishwashers) in food handling practices, food preparation and production, and delivery.
Executive Sous Chef - Gordon Ramsay Caesars Entertainment IncExecutive Sous Chef - Gordon RamsayBaltimore, MDThe Executive Sous Chef is responsible for all food preparation and supervises as well as participates in the production of foods for the dining rooms, banquets or related areas, supervising sous chefs, all cooks, helpers and kitchen runners. The Executive Sous Chef is also responsible for the quality of the service, training of the people, making all stocks, mother sauces, implementing new menus as needed, banquet menus, special events and all VIP parties.
Executive Sous Chef The Classic Catering PeopleExecutive Sous ChefOwings Mills, MD$75,000–$82,000 / yearThe Classic Catering People, a premier catering company in Owings Mills, Maryland, is looking for a talented and enthusiastic Executive Sous Chef to join our passionate kitchen family. In this role, you'll work closely with our Executive Chef, playing a key part in creating exquisite menus and leading our culinary brigade.
Executive Sous Chef Jose Andres GroupExecutive Sous ChefWashington, DCAbout José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Job Title: Executive Sous Chef Reports To: Chef de Cuisine / Executive Chef Department: Back of House - Culinary Employment Type: Salaried, Exempt.
Executive Sous Chef Bethesda Country ClubExecutive Sous 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 Executive Sous Chef plays a key leadership role in overseeing daily culinary operations while working alongside the team to deliver outstanding dining experiences.
Executive Sous Chef WP6 Restaurant Management Group LLCExecutive Sous ChefWashington, DC$95,000–$100,000 / yearPart timeSuccess in this role requires a chef who is technically strong, operationally sound, and committed to developing a team while maintaining a culture of accountability and excellence. This role is deeply hands-on, requiring a strong presence on the line, a sharp eye for detail, and the ability to lead a team through disciplined, consistent service.
Executive Sous Chef Rosewood Hotels and Resorts LLCExecutive Sous ChefWashington, DC$72,000–$77,000 / yearGeneral Skills: Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guests service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. Nestled in the heart of historic Georgetown, our property blends timeless elegance with modern luxury, and our passionate team is committed to delivering intuitive, heartfelt service that reflects the spirit of Relationship Hospitality.
Executive Chef - DMV Farmers Restaurant GroupExecutive Chef - DMVWashington, DC$100,000–$120,000 / yearWHAT OUR EXECUTIVE CHEFS DO: Responsible for interviewing, hiring, training, developing, and retaining qualified culinary employees. Develop schedule for employees ensuring that the location is fully staffed for each shift and meeting labor targets.
Executive Chef - Schlow Restaurant Group SCHLOW RESTAURANT GROUP LLCExecutive Chef - Schlow Restaurant GroupWashington, DC$95,000–$120,000 / yearThe concept will feature elevated American cuisine with strong seasonal influence, a dynamic bar program, private dining, and a vibrant dining room designed to become a true neighborhood anchor and destination. Schlow Restaurant Group, led by James Beard Award–winning Chef Michael Schlow, is preparing to open its Washington, DC flagship restaurant in Spring 2026.
Executive Sous Chef - Main Event Caterers Main Event CaterersExecutive Sous Chef - Main Event CaterersArlington, VAThe ideal candidate will be responsible for overseeing culinary operations, managing kitchen staff, and ensuring the highest quality of food production. Our team of professionals have a passion for creating memorable experiences with our artfully crafted, mouth-watering cuisine and our exceptional service.
Executive Sous Chef Lettuce Entertain You Enterprises IncExecutive Sous ChefWashington, DC$60,000–$90,000 / yearRun BOH shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen, dish and all other BOH teams. Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed.
Executive Sous Chef Joe's Seafood, Prime Steak & Stone CrabExecutive Sous ChefWashington, Washington, DC$60,000–$90,000 / yearRun BOH shifts and ensure effective and efficient BOH shifts and operations including food prep and cooking, ensure adequate inventory levels of food and supplies, and supervise the kitchen, dish and all other BOH teams. Work a variety of days and shifts (including early mornings, late nights and weekends) at multiple sites with or without overnight travel, as needed.
Executive Sous Chef (McDaniel College) AVI FoodsystemsExecutive Sous Chef (McDaniel College)Westminster, MDProviding comprehensive food services with a focus on the highest quality and freshest ingredients, impeccable service and total value is the reputation we have earned and live up to everyday. AVI Foodsystems is looking for an energetic and optimistic leader to fill the role of Catering Sous Chef at McDaniel College in Westminster, MD.
Executive Sous Chef - Premium All Inclusive Clubs - M&T Bank Stadium Compass Group North AmericaExecutive Sous Chef - Premium All Inclusive Clubs - M&T Bank StadiumBaltimore, MD$85,000–$95,000 / yearTwice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. The disruptor in defining the sports and entertainment hospitality experience, Levy is recognized as the market leader and most critically acclaimed hospitality company in its industry.
Executive Sous Chef - M&T Bank Stadium Premium All Inclusive Clubs Compass Group North AmericaExecutive Sous Chef - M&T Bank Stadium Premium All Inclusive ClubsBaltimore, MD$85,000–$95,000 / yearEnsures that high-quality food items are creatively prepared and presented in a cost-effective manner • Assists in all phases of planning, ordering inventory, and food preparation • Supports the management of cost controls and control expenditures for the account • Rolls out new culinary programs in conjunction with the marketing and culinary teams • Supervises co-workers to ensure the cleanliness, organization, and overall sanitation of the kitchen • Motivates, trains, develops, and directs the back of house employees preparing and cooking foods to accomplish the objectives of the operation • Performs other duties as assigned. Degree in Culinary Arts with additional specialized training • 3-5 years of relevant culinary experience • Mastery of a wide variety of kitchen positions and stations • Ability to think on their feet as well as create produce and serve on the fly • Knowledge of food cost and how it pertains to a kitchen • Must be experienced with computers, including Microsoft Office, Word, Excel, and Power Point, Outlook, E-mail, and the Internet • Excellent interpersonal, customer service, and oral/written communication skills.
Executive Sous Chef Compass Group North AmericaExecutive Sous ChefBALTIMORE, MD$75,000–$95,000 / yearTwice named one of the 10 most innovative companies in sports by Fast Company magazine and one of the top three Best Employers for Diversity in America by Forbes, Levy's diverse portfolio includes award-winning restaurants; iconic sports and entertainment venues, zoos and cultural institutions, theaters, and convention centers; as well as the Super Bowl, Grammy Awards, US Open Tennis Tournament, Kentucky Derby, and NHL, MLB, NBA, NFL, and MLS All-Star Games. As an Executive Sous Chef with Levy at the Baltimore Convention Center, it will be your primary responsibility to execute cuisine that exceeds guest expectations and provide strong leadership while delivering cost goals and living our Company vision and values.
Executive Chef AramarkExecutive ChefWashington, DC$98,000–$110,000 / yearThe Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources.
Executive Chef NexDine LLCExecutive ChefDCRemotePeople: • Responsible for people management to include, but not limited to, recruitment, hiring, termination, review process, and management of unit staff • Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food • Provide excellent customer service to include being attentive, approachable, greeting and thanking customers. Financial: • Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines • Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs • Responsible for inventory management • Submit financial reporting to the corporate office.
Executive Chef The Watergate HotelExecutive ChefWashington, DCThe Watergate Hotel is centrally located in Washington, D.C., a city of political power, prestige, and elegance is culturally rich with theaters, museums, architectural splendors and unforgettable national memorials. Meet with the Executive Steward to review equipment needs, banquet plate up assistance, cleaning schedule/project status, health/safety and sanitation follow up.
Executive Chef - Lockheed Martin Hotel & Conference Center AramarkExecutive Chef - Lockheed Martin Hotel & Conference CenterBethesda, MD$85,000–$90,000 / yearThe Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Reduce Waste: Work to continually increase the diversion of solid and organic waste by separating organic waste, recyclables and trash, placing each material into the proper container.
BENCH EXECUTIVE CHEF I Compass Group North AmericaBENCH EXECUTIVE CHEF IArlington, VA$80,000–$90,000 / yearMedical Dental Vision Life Insurance ADDisability Insurance Retirement Plan Flexible Time Off Paid Parental Leave Holiday Time Off varies by site state Personal Leave Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts FSAs. With more than 31000 associates nationwide Morrison uses the Power of Food to create personalized dining experiences for patients and in their cafés to advance the healing and healthful missions of its clients.
Executive Chef 2- Healthcare Sodexo SAExecutive Chef 2- HealthcareOlney, MDMedStar Montgomery Medical Center is a138 bed hospital, providing acute care services and serves as a community health resource with specialized areas like their Emergency Department which includes pediatric and crisis evaluation beds. Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.
Executive Chef Dig Inn Restaurant LLCExecutive ChefWashington, DCOur salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self.
Executive Chef Marriott International IncExecutive ChefArlington, VAStep into a defining culinary leadership role at The Westin Crystal City as we unveil a stunning transformation in April 2026-followed by the debut of Stillwater & Stone, our reimagined restaurant and lobby bar, launching May 2026. Self-motivated, results-oriented with a solid track record of building and leading high-performing teams.
NewExecutive Chef OccasionsExecutive ChefWashington, DC$90,000–$100,000 / yearIf you want to be a part of an exceptional team who values Excellence by setting the bar high, Integrity by living our values, Respect by valuing the contributions of every team member, Teamwork by supporting each other, and Innovation by keeping things exciting, please see our open position below. Job SummaryWorking as the Executive Chef, you will be responsible for overseeing kitchen operations for a luxury high volume catering company focused on off-premise events.
Executive Chef Taher IncExecutive ChefWashington, DCEssential Functions: Plan, organize, and supervise daily service and culinary operations-may include retail and catering services for assigned unit. You will guide your staff in delivering exceptional guest service, scratch cooking, food production, in addition to overseeing any catering events.
Multi-Unit District Executive Chef - Washington, DC Tatte Holdings, LLCMulti-Unit District Executive Chef - Washington, DCWashington, DCPart timeThe Multi-Unit District Executive Chef (DEC) supports 6–8 cafés by providing café management teams with the tools, training, and leadership necessary to ensure every savory kitchen team member delivers on Tatte’s commitment to uncompromising quality and craftsmanship. Successful District Executive Chefs are experienced multi-unit culinary leaders who thrive in fast-paced environments, develop high-performing teams, and drive operational excellence through coaching, accountability, and partnership.
Executive Chef Discovery Village Chevy ChaseExecutive ChefChevy Chase, MD$82,000–$85,000 / yearManages people effectively by taking responsibility for subordinates' activities; makes self available to staff; provides regular performance feedback; develops subordinates' skills and encourages growth; improves processes, products and services. Discovery Management Group leads one of the nation’s most purpose-driven and people-centered senior living organizations, managing and enhancing senior living communities across the United States.
NewExecutive Chef - Cece's CRP - Ceces Roland Park LLCExecutive Chef - Cece'sBaltimore, MDPart timeUsing the finest ingredients, the curated menu will offer guests elevated options that are simple, yet perfectly prepared for weekday lunches, dinner seven nights a week, as well as brunch and lunch on the weekends. Hospitality & Entertainment is leveraging its incredible hospitality expertise, deep community ties, and knowledge of the Roland Park community to create a unique upscale dining experience in North Baltimore at Cross Keys.
Executive Chef PRS Management IncExecutive ChefWashington$85,000–$95,000 / yearDrive Operational & Financial Performance – Collaborate with leadership to develop and manage departmental budgets, control costs, maintain proper staffing levels, and provide accurate financial record keeping. Collaborate & Innovate for Resident Satisfaction – Partner with the Dining Services Director, Registered Dietician, Corporate Culinary leadership, and outside agencies to enhance dining programs.
Executive Chef Compass Group North AmericaExecutive ChefWashington, DC$90,000–$100,000 / yearIf you want to be a part of an exceptional team who values Excellence by setting the bar high, Integrity by living our values, Respect by valuing the contributions of every team member, Teamwork by supporting each other, and Innovation by keeping things exciting, please see our open position below. We have grown in size but maintain a boutique approach to full-service catering with a focus on custom menus, creative décor, expert planning and gracious service.
Executive Chef Erickson Senior LivingExecutive ChefSilver Spring, MD$80,000–$90,000 / yearWe are seeking a talented and experienced Executive Chef to lead culinary operations across two distinct dining venues: Fireside Restaurant - A full-service fine dining restaurant delivering an elevated dinner experience. Riderwood helps people live better lives by fulfilling our promises of a vibrant lifestyle, financial stability, and focused health and well-being services for those who live and work with us.
Executive Chef Luxury Sunrise Senior Living LLCExecutive Chef LuxuryBethesda, MDKey responsibilities include: • Culinary Leadership: Direct and inspire the culinary team in the preparation and presentation of exceptional cuisine, ensuring consistency, creativity, and adherence to customer preferences and the restaurant's culinary identity. The Executive Chef serves as the visionary leader of the culinary program, overseeing all aspects of food production and presentation with a commitment to excellence, innovation, and refined hospitality.
Executive Chef Sunrise Senior LivingExecutive ChefBethesda, MDLeads overall food production, food presentation, menu development and planning, oversight and supervision of dining services team members and labor/labour management, purchasing, managing food cost and financial management. These responsibilities include but not limited to overseeing and leading the food production and food presentation operations, financial management and supervising, hiring, coaching dining services team members.
Executive Chef (Multi-Unit Culinary Leader) Good Company Doughnuts & CafeExecutive Chef (Multi-Unit Culinary Leader)Arlington, VAThe right culinary leadership will ensure quality and cost control while nurturing a high performing, winning culture. Team leaders are developed, Kitchen Managers capable of independent operations.
Senior Executive Chef Culinary Services Johns Hopkins HospitalSenior Executive Chef Culinary ServicesBaltimore, MDWe are committed to creating a welcoming and inclusive environment, where we embrace and celebrate our differences, where all employees feel valued, contribute to our mission of serving the community, and engage in equitable healthcare delivery and workforce practices. This position will focus on the deployment of innovative food and wellness solutions as well as culinary training to drive client and consumer satisfaction, client retention, new sales, and Segment profitability goals.
Executive Chef Sonesta Great Bay Beach Resort & CasinoExecutive ChefBaltimore, MDInteract with outside contacts: • Guests - to ensure their total satisfaction • Vendors - to order supplies and equipment • Health Department and other regulatory agencies - regarding safety matters and kitchen inspections • Other contacts as needed (professional organizations, community groups, local media). • Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to minimize waste and pilferage.
Executive Chef HHM HospitalityExecutive ChefArlington, VAEnsure each kitchen work area is stocked with specified tools, supplies,equipment and that recipe cards, production schedules, platingguides and photography are posted and current. Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching.
NewEXECUTIVE CHEF - The George Washington University - Washington, DC Chartwells HEEXECUTIVE CHEF - The George Washington University - Washington, DCWashington, DC$90,000–$110,000 / yearWe’re searching for an Executive Chef to oversee all kitchen operations at The George Washington University in Washington, DC, creating exceptional dining experiences that inspire students, faculty, and guests alike. https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_ChartwellsHED.pdf.
NewExecutive Chef Restaurant AssociatesExecutive ChefWashington, DC$85,000–$105,000 / yearYou’ll play a key role in delivering an exceptional guest experience, supporting innovation in food programs, and fostering a workplace where team members can learn, grow, and thrive. Become 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!
NewEXECUTIVE CHEF II - RESIDENTIAL DINING - UNIVERSITY OF MARYLAND BALTIMORE COUNTY Chartwells HEEXECUTIVE CHEF II - RESIDENTIAL DINING - UNIVERSITY OF MARYLAND BALTIMORE COUNTYBaltimore, MD$75,000–$90,000 / yearLead inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. This role entails supervising budgeting and food costing, ensuring client and customer satisfaction, and fostering employee training and growth.