Sous Chef - Santa Clara University Compass Group North AmericaSous Chef - Santa Clara UniversitySanta Clara, CA$78,000–$80,000 / yearThey bring experience from high-end hospitality environments, excel at executing large and complex events, and are passionate about mentoring teams while delivering exceptional food experiences that reflect Santa Clara University's commitment to excellence and hospitality. As Sous Chef, you will play a key role in the daily operation of the culinary department, assisting with menu execution, staff leadership, catering production, food quality, and operational excellence.
Sous Chef Pepperdine University Compass Group North AmericaSous Chef Pepperdine UniversityMalibu, CA$75,000–$85,000 / 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.
Senior Sushi Sous Chef - Nvidia Compass Group North AmericaSenior Sushi Sous Chef - NvidiaSanta Clara, CA$90,000–$105,000 / yearAs the Senior Sushi Sous Chef at NVIDIA, you will play a key leadership role in delivering an elevated culinary experience within a fast-paced, innovation-driven corporate dining environment. This position is responsible for supporting the culinary leadership team in overseeing sushi production, daily kitchen operations, menu innovation, and premium hospitality execution.
Sous Chef (University of Penn) Compass Group North AmericaSous Chef (University of Penn)Philadelphia, PA$60,000–$65,000 / yearAs the leading foodservice and support services company, Compass Group USA is known for our great people, great service and our great results. We have over 284,000 US associates who work in award-winning restaurants, corporate cafes, hospitals, schools, arenas, museums, and more in all 50 states.
Sous Chef - ByteDance Compass Group North AmericaSous Chef - ByteDanceSAN JOSE, CA$75,000–$83,000 / yearThis role plays a key part in delivering high-quality food, ensuring consistency in recipes and presentation, and supporting catering, service execution, and new program initiatives. The Sous Chef supports the Executive Chef in overseeing daily culinary operations, including multi-station food production, menu execution, and team supervision.
Executive Chef Stanford UniversityExecutive ChefStanford, CA$105,000–$115,000 / yearLead comprehensive business optimization by reviewing and analyzing operations'' inventory practices, designating changes and monitoring implementation, systematically integrating with organizational quality, safety, storage, certifications, and waste management goals, ensuring facilities'' equipment is maintained and forecasting necessary replacements, overseeing and ensuring operations are controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control, and overseeing and reviewing forecasting and strategic budgeting. R&DE is a talented and diverse team of 1,200+ who comprise the following divisions: Student Housing Operations & Stanford Conferences; Stanford Dining and Hospitality & Auxiliaries; Maintenance Operations and Capital Projects; and a team of R&DE strategic business partners-Finance & Administration, Information Technology, Human Resources, and Strategic Communications and Marketing.
EXECUTIVE CHEF I Compass Group North AmericaEXECUTIVE CHEF ITampa, FLWith more than 31,000 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. Morrison has been serving some of the nation's largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience.
Sous Chef - Leesburg, VA Compass Group North AmericaSous Chef - Leesburg, VALeesburg, VAWith more than 31,000 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. Morrison has been serving some of the nation's largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience.
Sous Chef - Little Rock, AR Compass Group North AmericaSous Chef - Little Rock, ARLittle Rock, AR$60,000–$65,000 / yearWith more than 31,000 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. Morrison has been serving some of the nation's largest health systems for more than 70 years, and it leverages culinary, nutritional, and operational expertise to provide consistency and transform the healthcare experience.
REGIONAL CHEF (CORPORATE DINING) - CINCINNATI, OH Compass Group North AmericaREGIONAL CHEF (CORPORATE DINING) - CINCINNATI, OHCincinnati, OH$110,000–$120,000 / yearAs a member of Eurest's leadership and professional support team, you will help our 16,000 chefs, and in-unit associates excel as they deliver world-class meals in corporate cafes and executive dining rooms with on-site catering through vending innovations and more. As a Regional Chef supporting national accounts within the Eurest sector you are responsible to work with leadership team in planning, implementing and supporting new food concepts or programs.
Senior Sous Chef Compass Group North AmericaSenior Sous ChefSaint Paul, MN$68,000–$78,000 / yearComprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. You may be responsible for the supervision of hourly associates and working with the Executive Chef/Chef to develop new menus and assist with ordering.
Chef Legacy House of Park LaneChefFarmington, UT$19–$21 / hourFull timeABOUT LEGACY HOUSE OF PARK LANE / WESTERN STATES LODGING & MANAGEMENT Following a "personal touch" philosophy, we take the time to get to know our guests and residents and always look for ways to provide care beyond what is expected. Legacy House of Park Lane in Farmington, UT is calling all enthusiastic and hardworking food lovers to apply to join our assisted living culinary team as a full-time Chef!
Duke's Sous Chef Rivers CasinoDuke's Sous ChefSchenectady, NY$70,000–$85,000 / yearWorks with Manager Specialty Room Chef/Manager Marketplace on inventories, pricing, cost controls, requisitioning and issuing for food production. Ability to read, write speak and understand basic English in order to read recipes and communicate with other Team Members.
Sous Chef Marketplace (Qsr) Rivers CasinoSous Chef Marketplace (Qsr)Schenectady, NY$70,000–$85,000 / yearWorks with Manager Specialty Room Chef/Manager Marketplace on inventories, pricing, cost controls, requisitioning and issuing for food production. Ability to read, write speak and understand basic English in order to read recipes and communicate with other Team Members.
Sous Chef I Senior Living Communities CareersSous Chef IFort Mill, South CarolinaPrepare and oversee the preparation of hot and cold food items, including entrees, soups, salads, desserts, side dishes, accompaniments, and garnishes while maintaining consistency in quality and presentation. Supervise and provide direction to cooks, utility aides, and other culinary team members, ensuring quality performance, productivity, accountability, and adherence to established procedures.
Sous Chef Senior Living Communities CareersSous ChefWinston Salem, North CarolinaIf you love creating exceptional dining experiences but are ready to leave behind the late nights, stressful restaurant grind, and unpredictable schedules, senior living may be the career change you’ve been looking for. Minimum of five years of food preparation experience in a high-volume dining services venue with at least three years in a supervisory capacity; experience in a senior living environment preferred.
Kitchen Manager / Sous Chef, Lucky 32 Quaintance-Weaver Restaurants and HotelsKitchen Manager / Sous Chef, Lucky 32Cary, North CarolinaKitchen Manager / Sous Chef Location: Lucky 32 Southern Kitchen, Cary, North Carolina Hours: Full Time Lucky 32 is looking for a friendly and energetic Kitchen Manager to join their team of enthusiastic restaurant professionals who provide outstanding experiences to the guests they serve in a fast-paced environment. Responsible for ensuring that each shift is set up for success, runs smoothly (great cook times, delicious tasting dishes and great moral) and is broken down consistently following our systems.
Sous Chef Elevation Hotel and SpaSous ChefMt. Crested Butte, ColoradoFull timeHighgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean.
SR CAMPUS EXECUTIVE CHEF - University of Houston -Main Dining, Athletics & Clearlake- HOUSTON, TX Compass Group North AmericaSR CAMPUS EXECUTIVE CHEF - University of Houston -Main Dining, Athletics & Clearlake- HOUSTON, TXHouston, TX$125,000–$130,000 / yearThis top-tier culinary leadership role is ideal for a chef-educator who is passionate about developing culinary talent, building strong kitchen cultures, and advancing modern foodservice practices. You will oversee a large, complex dining operation while serving as a hands-on mentor and culinary coach to a diverse team of chefs, cooks, and emerging culinary professionals.
EXECUTIVE CHEF II - RESIDENTIAL DINING - FLORIDA ATLANTIC UNIVERSITY Compass Group North AmericaEXECUTIVE CHEF II - RESIDENTIAL DINING - FLORIDA ATLANTIC UNIVERSITYBoca Raton, FL$80,000–$85,000 / yearLead inventory of food and non-food supplies, maintaining compliance with established guidelines while ensuring necessary products are available when needed. Supervise and mentor chefs, cooks, and other team members on food preparation, safe handling, equipment operation, and sanitation practices.