Chef Manager

As a Chef Manager at WSH Group, you will lead a dynamic culinary team, ensuring exceptional meal quality and service. Your expertise will guide menu development, manage kitchen operations, and uphold health and safety standards. This role is perfect for passionate culinary professionals eager to make a significant impact in the food service industry.

Summerset Group seeks a Chef Manager to lead the kitchen at its Richmond location. This position oversees daily kitchen operations, ensuring residents receive high-quality meals and attentive service. Key responsibilities Plan menus and create recipes that reflect residents’ needs and preferences Train, supervise, and support kitchen staff Maintain strict food safety and hygiene standards Foster a positive team culture through hands-on leadership Requirements Proven experience managing kitchen operations Strong culinary skills with attention to detail Ability to motivate and develop team members Dedication to food safety and quality service

Join our dedicated team at CCG Business Solutions LLC as a Kitchen Manager/Chef specializing in preschool nutrition! We are seeking a passionate culinary professional who is enthusiastic about creating healthy and delicious meals for young children. This role will involve menu planning, food preparation, and ensuring that all meals meet dietary and nutritional standards. The ideal candidate will have experience in a kitchen environment, particularly in child-focused settings, and possess a commitment to food safety and hygiene.

Join Hanagroup as our Morning Shift Sushi Chef Manager, where you will lead a passionate team dedicated to delivering exceptional sushi experiences to our customers. You will be responsible for managing kitchen operations, training staff in sushi preparation, and ensuring quality standards are met. Your expertise will guide our team in creating delicious dishes while maintaining a clean and safe kitchen environment.

Join the Hanagroup as a Sushi Chef Manager specializing in morning shifts only! We are seeking a passionate culinary professional who thrives in a fast-paced environment and has a keen eye for detail. In this role, you will lead our sushi kiosk, ensuring exceptional quality and presentation of all sushi dishes while managing kitchen operations efficiently.

Constance Le Chaland is seeking a Chef de Cuisine to guide its kitchen team. This position centers on leading daily kitchen operations and shaping the restaurant’s culinary direction. Key responsibilities Direct all aspects of kitchen operations, from preparation to plating Develop and refine menus that showcase both creativity and quality Maintain strict food safety and hygiene standards throughout the kitchen Mentor and support junior culinary staff as they build their skills The Chef de Cuisine role offers the chance to influence the guest dining experience while upholding Constance Hospitality Management’s standards for excellence.

Join our dynamic team as a Hibachi Chef, where culinary artistry meets entertainment! We are seeking a talented Hibachi Chef with a passion for cooking and engaging with guests. This part-time position requires flexibility to work on weekends and offers the chance to showcase your hibachi skills in a fast-paced environment.

Join our dynamic team at distro as we seek a passionate and energetic individual for the pivotal role of Head Chef & General Manager. This unique position merges culinary artistry with operational expertise, overseeing the complete management of two exciting concepts: KoHo and Wu-Tang Kitchen.Key Responsibilities:Culinary Leadership & Menu Innovation: Craft and implement inventive menus that reflect our brand ethos; standardize recipes and portion sizes; ensure top-notch food quality and presentation; maintain impeccable kitchen cleanliness; collaborate on seasonal offerings and creative innovations.Operations & General Management: Oversee daily front-of-house (FOH) and back-of-house (BOH) operations, ensuring strict adherence to standard operating procedures (SOP) and high service standards; lead new store openings; uphold food safety, sanitation, OSHA, and airport regulations; monitor performance metrics including food costs, labor, inventory, and supply chain efficiency.People Leadership & Team Culture: Attract, onboard, and train a talented team; cultivate a culture of excellence and hospitality; conduct performance evaluations and recognition programs; mentor team members for leadership growth.Financial & Strategic Management: Responsible for maximizing revenue and profitability; engage in financial forecasting, budgeting, and strategic planning; leverage POS and reporting tools for informed decision-making; identify opportunities for cost control and operational efficiencies.Qualifications:Ability to inspire and develop diverse teams.Exceptional culinary creativity combined with strong execution skills.Proven operational expertise in restaurant management.Financial acumen to effectively manage budgets and profitability.Guest-focused with a dedication to outstanding service.Adaptive and data-informed decision-making abilities.Commitment to compliance with food safety and labor standards.Education & Experience:Bachelor’s degree in Culinary Arts, Hospitality Management, or a related field (Required).ServSafe Certification (Required).A minimum of 5 years of experience in a Head Chef and General Manager capacity.Demonstrated success in menu development, kitchen operations, and management.Familiarity with PCL statements, budgeting, and cost control.Preferred: Experience in opening restaurants or managing growth.Bonus: Experience in airport or multi-concept dining settings.

Role overview Constance Hospitality Management is hiring an Arabic Sous Chef for Constance Le Chaland. The position centers on preparing and presenting dishes inspired by Arabic culinary traditions. Close collaboration with the Head Chef is essential to create memorable dining experiences that showcase authentic flavors and elegant presentation. Main responsibilities Assist the Head Chef with menu planning, contributing creative ideas and expertise in Arabic cuisine. Supervise and guide kitchen staff to maintain smooth service operations. Maintain high standards for food quality, hygiene, and safety throughout the kitchen. Requirements Experience working with Arabic culinary techniques and recipes. Strong leadership and team management abilities. Enthusiasm for cooking and careful attention to detail in every dish.

Area Manager - Sous Chef Factor, a brand under the HelloFresh umbrella, is in search of a dedicated and skilled Sous Chef to manage daily kitchen operations. This pivotal role is essential in ensuring that all culinary creations adhere to the highest standards of quality while complying with company protocols and standard operating procedures. Your Responsibilities Include: Training, mentoring, and developing hourly kitchen team members to enhance their skills. Overseeing the maintenance and security of kitchen facilities, including equipment and inventory management. Implementing energy conservation strategies within the kitchen environment. Ensuring compliance with state and federal health and safety regulations. Maintaining rigorous standards for food storage, rotation, quality, and presentation. Striking a balance between quality, productivity, cost-efficiency, safety, and team morale to drive positive outcomes. Collaborating with various departments to drive continuous improvement initiatives across the facility. Monitoring departmental performance metrics and providing regular updates to the Chef de Cuisine. Adjusting departmental priorities as necessary to address operational challenges. Conducting accident investigations and reporting findings to management as needed. You Are: A capable trainer who can guide a diverse group of kitchen staff while effectively managing an active kitchen environment. A proactive problem solver with a results-oriented mindset. Skilled in communicating tactfully and diplomatically with staff. Adept at multitasking, including recipe development tracking and productivity management. Proficient in computer use for inputting and managing information. Receptive to guidance and capable of conveying information clearly to team members. Comfortable working in environments with varying temperatures (30º - 70º). Minimum Qualifications Include: A High School Diploma or GED, or equivalent work experience. American Culinary Federation chef certification is preferred. 1-3 years of experience in a commissary kitchen or high-volume food service environment. Proficiency in Microsoft Office and Google Suite applications. Fluency in English; bilingual in Spanish is a plus. What We Offer: Competitive salary and opportunities for career advancement. A collaborative and supportive work environment. Health and wellness programs. Employee discounts on meals and products.

Join our dynamic team at Senior Lifestyle as a Senior Executive Chef in Atlanta, where you'll have the opportunity to lead and inspire our culinary department. This full-time position is perfect for a passionate culinary leader who is dedicated to creating exceptional dining experiences for our residents.In this role, you will oversee the kitchen operations, innovate menu offerings, and ensure that all culinary standards are met. Collaborating with our dining staff, you will maintain a high level of food quality and presentation while adhering to safety and sanitation regulations.

**Now Offering DailyPay**OverviewAs a Sous Chef at Otterbein, you will play a vital role in overseeing daily kitchen operations and guiding our talented kitchen staff. We are looking for a dedicated individual who can execute responsibilities in alignment with our organizational policies, procedures, and all applicable laws.This is a full-time position with working hours from 11:30 AM to 7:30 PM, including every other weekend.ResponsibilitiesDeliver outstanding customer service consistently.Supervise kitchen staff activities, ensuring food production and presentation meet our high standards.Assess and evaluate the performance of kitchen staff.Train and guide staff on proper procedures and policies.Ensure all opening and closing procedures are thoroughly completed.Contribute to menu development.Manage cost control and budgeting effectively.Engage in recipe development.Create staff schedules.Exhibit exemplary leadership skills.Utilize creativity and take initiative in kitchen operations.Handle ordering and inventory management.Maintain knowledge of federal, state, and local food safety regulations.QualificationsProficient in the use and maintenance of various kitchen equipment. Familiarity with Microsoft Office, Outlook, and Excel is essential. Proven record of managing a kitchen and staff effectively.Education: A degree in Culinary Science or a related culinary certificate is preferred.Licensure: ServSafe certification is required.Experience: A minimum of 2 to 5 years of culinary experience in long-term care or a similar setting is preferred.

Join the vibrant culinary team at AccorHotels as a Sous Chef in the heart of San Francisco. In this pivotal role, you will work closely with the Executive Chef to create exquisite dishes that delight our guests. Your passion for food and commitment to excellence will help elevate our dining experience.

Role overview The Sous Chef at NBCUniversal Media, LLC plays a key part in supporting kitchen operations at Universal City. This position focuses on maintaining high standards for food quality, safety, and presentation. Working alongside the culinary team, the Sous Chef helps create memorable dining experiences for guests. What you will do Assist with daily kitchen operations and food preparation Maintain food safety and sanitation standards Support the team in delivering attractive, high-quality dishes Offer creative input to improve the menu and guest experience

Dexterra seeks an Executive Chef in Boise to lead the kitchen team and shape the dining experience. This position manages menu creation, oversees daily kitchen operations, and enforces food safety standards. Key Responsibilities Design and refresh menus to highlight quality and creativity Direct kitchen staff, organize schedules, and coordinate workflow Uphold rigorous food safety and sanitation practices Monitor every dish to ensure it aligns with Dexterra’s quality standards Requirements Proven experience in culinary leadership roles Dedication to food quality and safety Background in menu planning and managing kitchen operations

About Us:Established in 1891 by a visionary group of volunteers, The Trustees of Reservations is recognized as Massachusetts' foremost conservation and preservation organization. We work tirelessly to protect and maintain properties of exceptional scenic, historic, and ecological significance for public enjoyment. Our mission is to ensure that these cherished places are preserved for future generations, having safeguarded over 50,000 acres, including more than 120 public reservations. Supported entirely by our visitors, supporters, and volunteers, we invite you to discover more about our work at www.thetrustees.org.Job Posting Details:Salary: $61,250 - $78,750New hires typically start between $61,250 - $71,750Hours per week: 40Classification: Full-Time ExemptLocation: Powisset Farm, Dover, MARole Overview:As the Culinary Manager and Chef Instructor at Powisset Farm, you will play a pivotal role in how visitors connect with the land through food. Your primary responsibility will be to transform the farm's agricultural mission into rich culinary experiences that highlight seasonal ingredients. Through engaging cooking classes, retail food production, and private events, you will enhance visitor engagement, reinforce our farm-to-table identity, and contribute to our revenue goals. Every culinary interaction you facilitate will reflect the quality and sustainability central to The Trustees' mission.Key Responsibilities:Design and lead interactive cooking classes tailored for adults, families, and children, emphasizing seasonal and locally sourced ingredients.Create curriculum, lesson plans, and seasonal menus that align with our farm's production and community engagement objectives.Develop and refine recipes for our retail offerings and culinary programs.Oversee kitchen operations, ensuring quality and safety standards are maintained.Support public and private events, enhancing our outreach and educational efforts.

msg entertainment holdings LLC is hiring a Junior Sous Chef to support its culinary team in New York City. This role plays a key part in daily kitchen operations and helps uphold high standards for both food quality and presentation. Role overview The Junior Sous Chef works closely with the executive chef to manage kitchen activities. This includes supervising food preparation, ensuring dishes are plated correctly, and maintaining a clean, organized workspace. There is also an opportunity to contribute new ideas to menu development. Main responsibilities Assist in managing kitchen operations with the executive chef Supervise food preparation and plating Help develop menus and suggest new dishes Work with the team to keep the kitchen clean and organized Requirements Professional kitchen experience Strong attention to detail and focus on food quality Ability to work well with chefs and kitchen staff Comfortable in a busy, high-energy kitchen

Join our prestigious culinary team as a Sous Chef at Relais & Châteaux, where excellence meets passion in a world-class dining experience. As a vital member of our kitchen brigade, you will assist in managing daily kitchen operations, ensuring the highest standards of food quality and presentation. Your creativity will shine as you collaborate with our Executive Chef to create innovative menus that delight our guests.The ideal candidate will have a strong culinary background, a passion for seasonal ingredients, and the ability to lead and inspire a team. If you thrive in a fast-paced environment and are eager to advance your culinary career, we invite you to apply!

**Now Offering DailyPay**OverviewAs a Sous Chef at Otterbein, you will play a pivotal role in managing the daily operations of our kitchen. This position involves overseeing the kitchen staff and ensuring that our culinary standards meet the organization's policies, procedures, and applicable laws. The ideal candidate will be passionate about food and committed to delivering exceptional dining experiences.This is a Full-Time position from 11:30 AM to 7:30 PM, with required availability every other weekend.ResponsibilitiesDeliver outstanding customer service consistently.Supervise kitchen staff activities and ensure quality food production and presentation.Evaluate and monitor staff performance regularly.Train and guide staff on proper kitchen procedures and policies.Ensure all opening and closing procedures are executed flawlessly.Contribute to menu development and innovation.Manage food costs and budget effectively.Develop and refine recipes.Schedule staff to optimize operations.Exhibit strong leadership and mentorship skills.Encourage creativity and innovation within the team.Manage inventory and ordering processes.Possess a thorough understanding of food safety regulations at federal, state, and local levels.QualificationsProficient in the use and maintenance of various kitchen equipment. Familiarity with Microsoft Office Suite, including Outlook and Excel. Proven track record in kitchen and staff management.Education: A degree in Culinary Science or a related field is preferred.Licensure: ServSafe certification is required.Experience: 2 to 5 years of culinary experience in a long-term care or similar environment is highly desirable.

Sous Chef Factor, a brand under the HelloFresh umbrella, is in search of a dedicated and experienced Sous Chef to lead our daily kitchen operations. In this role, you will ensure that all food produced adheres to the highest quality standards while complying with our Standard Operating Procedures (SOPs) and company practices. Your Responsibilities: Train, coach, and develop a team of hourly kitchen staff. Ensure the security and maintenance of kitchen equipment and manage food and supply inventories. Implement energy conservation practices in the kitchen. Guarantee compliance with state and federal health and safety regulations. Uphold standards for food storage, rotation, quality, and presentation. Balance quality, productivity, cost, safety, and employee morale to achieve optimal results. Collaborate with other departments to enhance processes and contribute to plant-wide initiatives. Monitor departmental performance metrics, including visual controls, and report progress to the Chef de Cuisine. Adapt departmental priorities as required by changing circumstances. Conduct accident investigations and appropriately notify management. Qualifications: Proven ability to train and manage a diverse group of employees in a fast-paced kitchen environment. Strong problem-solving skills. Results-oriented mindset. Effective communication skills, demonstrating tact and diplomacy. Adept at multitasking, including recipe development tracking and productivity maintenance. Proficient in computer usage for data entry and management. Capability to follow directions and convey information clearly to staff. Comfortable working in varying temperature environments (30º - 70º). Minimum Requirements: High School Diploma or GED, or equivalent work experience. Preferred: Certification from the American Culinary Federation. 1-3+ years of experience in a commissary kitchen or high-volume food preparation environment. Fluency in Microsoft Office and Google Suite applications. Ability to read, write, and communicate effectively in English; bilingual in Spanish is a plus.