REGIONAL EXECUTIVE CHEF, ACUTE CARE HOSPITALS Compass Group North AmericaREGIONAL EXECUTIVE CHEF, ACUTE CARE HOSPITALSNovi, MIAs the Regional Chef, you will support culinary operations across a regional portfolio of acute care hospitals and is responsible for driving culinary excellence, operational consistency, and financial performance across all assigned accounts. Strong written and verbal communication skills with the ability to engage effectively at all levels (executive leadership, clients, managers, and frontline associates).
Casa Gianna Chef de Partie Gale HotelsCasa Gianna Chef de PartieMiami, FLThe Chef de Partie is responsible for supporting the Executive Chef and Sous Chef with recipe and menu development as needed, execution of a la carte dining, and duties relating to staffing of the kitchen and dining room. While performing the duties of this job, the employee is required to frequently inspect inside and outside areas of the property location and may be exposed to ongoing construction and various weather conditions.
Opening Executive Chef Pacific Hospitality GroupOpening Executive ChefPhoenix, AZMinimum 8-10 years of culinary leadership experience in full-service hotels or luxury hospitalityDemonstrated mastery of banquet and large-scale culinary operations within a hotel environmentPrior experience participating in or leading new hotel or major restaurant openingsStrong knowledge of Southwest or regionally inspired cuisine preferred, with flexibility for global influencesCulinary degree or equivalent professional training preferred. Oversee all banquet and catering culinary operations, from large-scale events to high-end social functionsDesign banquet menus that balance creativity, efficiency, cost control, and scalabilityEnsure flawless execution of high-volume events while maintaining food quality and consistencyPartner with sales and events teams to support revenue growth and guest satisfaction.
Executive Chef EOS Hospitality LLCExecutive ChefFL5+ years of progressive culinary leadership experience, with a minimum of 2-5 years as Executive Chef or Executive Sous Chef in a resort or full-service hotel environment. Oversee all food-related operations including banquets, room service, restaurants, pool/beach dining, and special events.
Sous Chef, CityWalk Food Universal Parks & ResortsSous Chef, CityWalk FoodUniversal City, CA$68,640–$75,000 / yearWe produce and distribute premier filmed entertainment and programming through our powerhouse film and television studios, including Universal Pictures, DreamWorks Animation, and Focus Features, and the four global television studios under the Universal Studio Group banner, and operate industry-leading theme parks and experiences around the world through Universal Destinations & Experiences, including Universal Orlando Resort, home to Universal Epic Universe, and Universal Studios Hollywood. Desired Characteristics: Proven track record and experience in the development and implementation of strong training programs and tools developed to reduce employee attrition and create internal culture of development for staff.
Sous Chef, Gigi Rigolatto Accor SASous Chef, Gigi RigolattoMiami Beach, FLJOB OVERVIEW: Under the general guidance of the Executive Sous Chef, the Sous Chef is responsible for coordinating, supervising and directing all aspects of the restaurant's food production, while maintaining profitable Food and Beverage operations and high quality products and service levels. Comprising 170 rooms and distinct food and beverage concepts, the hotel will preserve its iconic walk-in pool and, in addition, unveil a new pool on an amenity deck, offering breathtaking views of the ocean.
The Revere Room - Sous Chef Rosewood Hotels and Resorts LLCThe Revere Room - Sous ChefBoston, MA$70,000–$74,000 / 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. Ability to maintain good coordination; ability to transport cases of received goods to the workstations; ability to transport pots and pans of food from storage/prep areas to the serving line; ability to work an 8-12 hour shift, 5-7 days per week noisy and sometimes close conditions.
Sous Chef CARPE VINUM LLCSous ChefSalisbury, NCFull timeThe ideal candidate is experienced, creative, and a strong leader and should be fully capable of assuming the lead role in times of the Executive chef's absence. In this role, you will work closely with the Executive Chef to create innovative menus and prepare delicious meals.
SOUS CHEF - Stevens Institute of Technology - Hoboken, NJ Compass Group North AmericaSOUS CHEF - Stevens Institute of Technology - Hoboken, NJHoboken, NJ$55,000–$60,000 / yearTwice named the Fastest Growing Brand by Nation's Restaurant News, at Gourmet Dining & Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
SOUS CHEF - The George Washington University - Washington, DC Compass Group North AmericaSOUS CHEF - The George Washington University - Washington, DCWASHINGTON, DC$70,000–$75,000 / yearComprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
NewSous Chef Hotel GenevieveSous ChefLouisville, Kentucky$25–$27 / hourMinimum 2 years’ of high volume kitchen management; catering/banquet experience, management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counselling as well as documentation; experience with documenting and enforcing food safety procedures and workplace safety procedures, as well as purchasing, receiving and inventory control. For example: If responsible for Kitchen or Food & Beverage staff, ensure that any hotel employees that will use a knife to prepare food (servers, bartenders, etc.) are properly trained in safe knife use.
Sous Chef New York, NY Compass Group North AmericaSous Chef New York, NYNew York, NY$65,000–$70,000 / yearBut we don't stop at just foodservice - we take it to the next level by offering cutting-edge nutrition education programs that empower students to make smart, healthy choices daily. Flik Independent School Dining has been leading the way in transforming private and independent school foodservice across 300 communities for over four decades.
Senior Campus Sous Chef - Union College Compass Group North AmericaSenior Campus Sous Chef - Union CollegeSchenectady, NY$85,000–$90,000 / yearThe ideal candidate is a passionate culinary professional who thrives in a fast-paced, high-volume environment, enjoys mentoring teams, and is committed to creating memorable dining experiences for students, faculty, staff, and guests. 3+ years of progressive culinary leadership experience in high-volume dining, higher education, hospitality, corporate dining, or a similar foodservice environment.
Sous Chef - Pitmaster / BBQ Techniques desired! - Charlotte Compass Group North AmericaSous Chef - Pitmaster / BBQ Techniques desired! - CharlotteCHARLOTTE, NCComprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_FlikHospitality.pdf .
BANQUET SOUS CHEF - Coca-Cola - Atlanta GA Compass Group North AmericaBANQUET SOUS CHEF - Coca-Cola - Atlanta GAAtlanta, GAComprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_FlikHospitality.pdf .
SNR SOUS CHEF Compass Group North AmericaSNR SOUS CHEFFREMONT, CA$76,000–$76,500 / yearCulinArt Group operates over 250 onsite corporate, higher education, private school, healthcare and destination recreation/leisure dining facilities in 18 states, including cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
Sous Chef The Rusty Pelican MiamiSous ChefKey Biscayne, FLFull timeRepeating motions that may include the wrists, hands and/or fingersFrequent use of hand to finger motions, handle or feel objects, reach with hands and armsConstant bending, stooping and turning, etc. Our restaurant features a fresh, coastal-inspired menu highlighting the best in locally sourced seafood, premium steaks, and globally influenced small plates-perfect for sharing.
SOUS CHEF - Rutgers University - Piscataway, NJ Compass Group North AmericaSOUS CHEF - Rutgers University - Piscataway, NJPiscataway, NJ$85,000–$90,000 / yearTwice named the Fastest Growing Brand by Nation's Restaurant News, at Gourmet Dining & Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation.
SOUS CHEF - HOFSTRA UNIVERSITY Compass Group North AmericaSOUS CHEF - HOFSTRA UNIVERSITYHempstead, NY$66,300–$70,000 / yearComprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Must be experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet.
CATERING SOUS CHEF Compass Group North AmericaCATERING SOUS CHEFChicago, IL$80,000–$85,000 / yearComprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_FlikHospitality.pdf .