Regional Culinary Manager, East Region - Collegiate Hospitality AramarkRegional Culinary Manager, East Region - Collegiate HospitalityArlington, VA$90,000–$105,000 / yearThe Regional Culinary Manager is responsible for elevating culinary performance across the region by developing talent, driving operational excellence, improving financial outcomes, supporting growth initiatives, and ensuring every guest receives a consistently exceptional dining experience. Reporting directly to the Regional Culinary Director (RCD), the RCM serves as a strategic and operational partner, ensuring the successful execution of regional culinary priorities while building the next generation of culinary leadership.
NewExecutive Chef / Exec Sous Chef / Sous Chef Knead HDExecutive Chef / Exec Sous Chef / Sous ChefNational Harbor, MDAre you ready to join a team that puts the guest first and believes in providing the highest-level of food and beverage in high-volume, energetic restaurants? If you are passionate about extraordinary cuisine, craft cocktails, breath-taking ambience and a dynamic work environment, we would like to hear from you!
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 Summer 2026). This restaurant is a high-volume, from-scratch American kitchen serving 750+ covers a day, is attached to Hamilton Live, one of the city's largest live music venues.
Executive Sous Chef Jose Andres GroupExecutive Sous ChefWashington, DCJosé Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Partner with Chef on seasonal menus, specials, and tastings; ensure mise en place and training precede launch.
NewExecutive Chef Hyatt Hotels CorpExecutive ChefVAShare Executive Chef on LinkedIn Tweet Executive Chef Share Executive Chef on Facebook Share Executive Chef via Email. Minimum 2 years work experience as Executive Chef, or Executive Sous chef in larger operation.
Executive Sous Chef Ginger CoveExecutive Sous ChefAnnapolis, MDEssential Functions: Oversees the proper process of storing, labeling, and dating of food items according to policy; maintains established food rotations in storage in order to minimize spoilage and waste. Assists with training employees; plans, assigns and directs work; appraises performance; rewards and disciplines associates; addresses Resident opportunities as needed.
Executive Sous Chef - Hilton Alexandria Old Town Hilton Worldwide Holdings IncExecutive Sous Chef - Hilton Alexandria Old TownAlexandria, VAAs an Executive Sous Chef, you're not just assisting in the direction and administration of all hotel culinary operations - you're spreading the light and warmth of hospitality by delivering memorable experiences that make the stay for every guest. Enhance menu offerings: Partner with the Executive Chef and Food and Beverage Director to develop and execute menu selections for special banquets and events, incorporating current food trends and regional flavors.
EXECUTIVE SOUS CHEF - IAD Capital One Lounge Compass Group North AmericaEXECUTIVE SOUS CHEF - IAD Capital One LoungeVA$75,000–$83,500 / yearCandidates must be flexible and available to work varying schedules, including early mornings, evenings, weekends, and holidays, as needed to support operational and business requirements. Working as the Executive Sous Chef, you will be responsible for assisting in the successful operation of the Culinary Department for the Capital One Lounge at IAD Airport.
Executive Chef Hospitalio RecruitmentExecutive ChefWashingtonA premier gaming and entertainment destination in the Pacific Northwest is seeking a dynamic and experienced Executive Chef to lead culinary operations across multiple high-volume outlets. The Executive Chef will oversee several owned and operated dining venues, including full-service restaurants, lounges, and in-room dining services.
Executive Chef P.F. Chang'sExecutive ChefFairfax, Virginia$89,000–$109,000 / yearMust possess a valid driver’s license to perform occasional duties such as providing shift coverage, meeting liquor license requirements (depending on the state), delivering large catering orders (which may include operating a rental truck), making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations to support operations. Referral Program : Earn a $250 referral bonus for Team Member positions and $500 for restaurant management positions through our employee referral program (for locations other than home location).
Executive Sous Chef - IAD Capital One Lounge Compass Group USA IncExecutive Sous Chef - IAD Capital One LoungeDulles, VA$75,000–$83,500 / yearCandidates must be flexible and available to work varying schedules, including early mornings, evenings, weekends, and holidays, as needed to support operational and business requirements. Working as the Executive Sous Chef, you will be responsible for assisting in the successful operation of the Culinary Department for the Capital One Lounge at IAD Airport.
Executive Sous Chef at Bourbon Steak Four Seasons Hotels and ResortsExecutive Sous Chef at Bourbon SteakWashington, DC$85,000–$100,000 / yearThe Executive Sous Chef will support the Executive Chef in providing leadership and management for the Bourbon Steak Kitchen department by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the department, division and Hotel. Four Seasons Hotel Washington, DC is a timeless luxury experience where the tenured staff leverage a legacy of intuitive hospitality for high-profile guests, including global leaders and captains of industry.
NewExecutive Sous Chef Compass Group North AmericaExecutive Sous ChefWashington, DC$100,000–$115,000 / 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. This leadership position will work with the Executive Chef and the culinary team, along with the catering team to bring exceptional high quality and creativity to exceed the guests' expectations.
NewExecutive Chef of the Art and Soul Restaurant YOTEL LimitedExecutive Chef of the Art and Soul RestaurantWashington, DC$110,000–$120,000 / yearAssists in the maintaining of daily, weekly and monthly budgets regarding food, operating items and labor (including but not limited to): Planning or participating in the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and execution of menus. Oversees and actively participates in activities within all 'back of the house' areas (including but not limited to): Assigning work tasks, coordinating and overseeing activities of kitchen personnel and service personnel to ensure prompt and courteous service to guests.
NewExecutive Sous Chef Compass Group USA IncExecutive Sous ChefWashington, DC$100,000–$115,000 / 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. This leadership position will work with the Executive Chef and the culinary team, along with the catering team to bring exceptional high quality and creativity to exceed the guests' expectations.
NewExecutive Sous Chef Corner Table RestaurantsExecutive Sous ChefWashington, District of ColumbiaWhether 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.
EXECUTIVE SOUS CHEF Compass Group North AmericaEXECUTIVE SOUS CHEFArlington, VA$80,000–$85,000 / yearThe Executive Sous Chef will be responsible for supporting the Executive Chef in overseeing kitchen operations at the DCA Centurion Lounge while maintaining a safe and sanitary work environment for the staff. Motivates, trains, develops and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors.
Catering Executive Sous Chef (Hourly) (Full Time) Compass Group USA IncCatering Executive Sous Chef (Hourly) (Full Time)Washington, DC$35–$40 / 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). Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements.
Executive Chef of the Art and Soul Restaurant YotelExecutive Chef of the Art and Soul RestaurantWashington, District of ColumbiaAssists in the maintaining of daily, weekly and monthly budgets regarding food, operating items and labor (including but not limited to): Planning or participating in the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and execution of menus. Oversees and actively participates in activities within all ‘back of the house’ areas (including but not limited to): Assigning work tasks, coordinating and overseeing activities of kitchen personnel and service personnel to ensure prompt and courteous service to guests.