Executive Chef de Cuisine Job at Aramark (Yosemite National Park)

Chef de Cuisine - Cafe Q

The Chef de Cuisine is responsible for leading the restaurant kitchen culinary t...

Location

United States , Back Bay

Salary:

95000.00 - 110000.00 USD / Year

The 'Quin House

Expiration Date

Until further notice

Requirements

At least two to three (2-3) years of progressive experience in the direction and management of employees in a culinary environment
Startup/opening of hotels and restaurants experience preferred
Background in European/Mediterranean cuisine preferred
Advanced knowledge of culinary, baking and pastry techniques
Thorough knowledge of food preparation techniques and food hygiene practices
Service oriented style with professional presentations skills
Maintain high standards of personal appearance and grooming
Experience managing and developing teams
Results-driven leader who is fearless about execution, is creative, can champion a vision and roadmap, and is not afraid to dig into the details
A strong team player who supports their team and embraces ownership, accountability, and responsibility for the team’s work

Job Responsibility

Implement the culinary direction and leadership for the club’s restaurants, lounges and bars
Lead the restaurant kitchen culinary team in achieving the exceptional quality of food delivery while actively managing the financial goals of the kitchen operation
Monitor the performance, maintaining the kitchen facilities in accordance with The Quin service standards, ensuring high member satisfaction and an exceptional dining experience
Provide leadership to create a culture and work environment based upon respect
providing opportunities for staff to learn, grow and develop their abilities through training of employees and creating a positive, productive working environment
Coordinate the planning, organizing, training and leadership necessary to achieve stated responsibilities in food delivery, sales, costs, employee retention and member satisfaction
Implement food philosophy that align with organizational policies and goals
Assist in creating dynamic menus for areas of responsibilities that evolves and changes on a regular basis
Develop recipes and input into the recipe database
Monitor and analyze kitchen cost centers financial performance and contribution to club’s profitability

Fulltime

Executive Chef

Management position. Responsible for developing and executing culinary solutions...

Location

United States , Redlands

Salary:

95000.00 - 105000.00 USD / Year

Aramark

Expiration Date

Until further notice

Requirements

At least 4 years’ experience
1-3 years in a management role
2 year Culinary Associate degree or equivalent experience
Bachelor's degree (preferred)
A strong value system, unquestioned integrity, and good listening skills
Excellent communication skills

Job Responsibility

Develop and execute culinary solutions to meet customer needs and tastes
Oversee and manage culinary operations to meet production, presentation, and service standards
Apply culinary techniques to food preparation and manage the final presentation and service of food
Ensure dining operations comply with Harvest Table’s Executional Framework
Coach and develop Chef de Cuisine and Sous Chefs
Ensure high safety and sanitation standards
Manage culinary team to ensure quality in final presentation of food
Train and manage culinary and kitchen employees
Plan and execute team meetings and daily huddles
Complete and maintain all staff records

What we offer

Medical
Dental
Vision
Work/life resources
Retirement savings plans like 401(k)
Paid days off such as parental leave and disability coverage

Fulltime

Executive Sous Chef

Executive Sous Chef position at newly opened Munich Marriott City West, responsi...

Location

Germany , Munich

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

Several years of experience in a comparable role as Executive Sous Chef or currently a Chef de Cuisine ready for the next step
Solid knowledge of banquet production and/or catering business
Modern leadership style with strong track record in leading and motivating teams
Creativity and hands-on mindset with keen eye for culinary trends
Deep commitment to quality and excellence
Skilled communicator with solid German and English skills
Business acumen and organizational know-how
Confident, positive attitude and hands-on approach
Dedication to guests and performance excellence
Passion for sharing knowledge with team and apprentices

Job Responsibility

Manage and coordinate day-to-day operations of the kitchen
Support Executive Head Chef with administrative tasks
Responsible for over 20 event spaces ensuring functions for up to 700 guests run smoothly
Develop creative, innovative menus and costings in line with F&B concept
Evolve coffee break offerings into talking points
Increase productivity and efficiency while maintaining high quality standards
Collaborate with service team for seamless event execution
Oversee cleanliness, maintenance and HACCP compliance in kitchen
Order and manage food and inventory
Drive growth of kitchen team and mentor apprentices

What we offer

Above-tariff remuneration
Bonus program
Worldwide travel to 9000+ hotels at employee conditions (Explore Rate)
20% discount on culinary F&B offer in hotels
Corporate benefits with discounts for leisure activities and travel
20% extra pay for work on public holidays
Allowance for job ticket/Germany ticket
Extra day off for birthday
Christmas and vacation pay according to collective agreement
20% employer contribution to retirement provision

Fulltime

Sous Chef

Alinea is looking for a full-time Sous Chef to join our team! The Sous Chef play...

Location

United States

Salary:

Not provided

ALINEA

Expiration Date

Until further notice

Requirements

5 years+ as Chef de Partie and/or 2 years+ as Sous Chef
Demonstrate an exceptional dedication to work
Ability to work in a fast-paced, chef-driven environment
Capability to collaborate effectively within a team setting
Skill in receiving instructions effectively and adapting priorities promptly and effectively
Thinks clearly, quickly, and maintains composure during high pressure situations
Must be able to work on your feet for at least 8 hours
Must be able to move, pull or lift at least 35 pounds
Must be able to climb stairs multiple times per shift
Must be eligible to legally work in the United States

Job Responsibility

Manage daily kitchen operations
Capacity to instruct and manage each station with accuracy, consistency, and professionalism
Oversees daily inventory and ordering for all associates
Conducting inspections of all kitchen spaces and personnel to ensure adherence to health regulations
Assisting Chef de Cuisine & Executive Sous Chef with staff training and further education of Chef de Parties and Commis Chefs
Providing support to the Chef de Cuisine and Executive Sous Chef in organizing staff work schedules
Lead by example in a way that reflects the guidance you desire, setting a tone for a supportive and inclusive culture
Work under the guidance of our Executive Chef, Chef de Cuisine, Executive Sous Chef & other Alinea Group leadership
To craft an extensive array of dishes using both contemporary and traditional culinary methods
Performs duties on any designated station within the kitchen as directed by management

What we offer

Exempt salaried position
Major holidays off and paid
Medical, vision, dental and life benefits available on the 1st of the month following full-time employment paid by the company 100%
Paid time off
401(K) with a company match up to 4% of deferred earnings
CTA/Ventra discount available after 1 month of full-time employment
Employee Dining Discount, 20% to any Alinea Group restaurant
Referral Bonus Program Available

Fulltime

New

Chef de Cuisine

Inspired by the Sydney lifestyle and surrounded by some of the city’s most iconi...

Location

Australia , Sydney

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

Experienced Chef de Cuisine
Ability to lead a multi-venue operation
Ability to curate an Australian coastal–inspired food offering driven by local flavours, seasonal produce, and a strong sustainability mindset
Commitment to locally sourced produce, high standards, and genuine hospitality
Accountability for the overall success of daily kitchen operations across multiple outlets
Ability to balance culinary excellence with strong commercial outcomes
Ability to lead from the front — executing the vision, setting standards, developing people, and driving consistency
Ability to work closely with the Executive Chef and Executive Sous Chef
Ability to lead and oversee kitchen operations across a multi-venue environment
Ability to ensure consistent delivery of high-quality food across all outlets

Job Responsibility

Lead and oversee kitchen operations across a multi-venue environment, ensuring consistent delivery of high-quality food across all outlets
Execute the culinary vision with passion, precision, and a strong attention to detail while maintaining an approachable dining style
Personally perform key culinary tasks while leading shifts and setting the standard through hands-on leadership
Build and sustain a positive, professional kitchen culture founded on trust, respect, accountability, and pride
Drive ownership at all levels — holding yourself and others accountable for performance, behaviour, and results
Recognise strong performance, address issues early, and foster an environment where young talent can grow and succeed
Deliver exceptional guest satisfaction by maintaining daily quality standards and actively engaging with guests to gather feedback
Work collaboratively with internal stakeholders including Front Office, Food & Beverage, Finance, Marketing, Human Resources, and broader hotel leadership to support business objectives
Maintain a strong partnership with the Executive Chef and Executive Sous Chef to ensure alignment across all culinary operations
Support the planning and execution of culinary goals, including labour management, cost control, and productivity

What we offer

Exclusive associate discounts on food, beverage, and hotel accommodation across Marriott International properties for you, your family, and friends
Access to internationally recognised training programs, strategic development pathways, and long-term career opportunities within Marriott International
Genuine care for associates’ physical, emotional, and financial wellbeing through our Employee Assistance Program

Fulltime

Sous Chef

Join One of the Top Country Clubs in North America; Desert Mountain Club is Hiri...

Location

United States , North Scottsdale, Arizona

Salary:

Not provided

Desert Mountain Club

Expiration Date

Until further notice

Requirements

At least 5 years experience in a full service, fast-paced restaurant
Minimum of 2 years experience in a kitchen leadership role
Must have a valid driver’s license with no traffic violations within the last 3 years

Job Responsibility

Supervise, train, and coach a staff of culinarians and stewards ensuring all procedures are completed to department standards
Develop and embrace a positive, professional and energized culture for the employees
Assign and coordinate daily production and prep work for culinary staff
Maintain a strong emphasis on food quality and presentation ensuring consistency
Oversee the execution of events with the assistance of the banquets and catering team
Build and maintain great relationships with members
Oversee employee meal program
Monitor performance of assigned staff
Ensure fair and consistent departmental rules and practice
Assist Chef de Cuisine with scheduling kitchen staff

What we offer

Competitive pay
Time Off - PTO and Sick Pay
Annual Education Scholarship
Professional Development Scholarship
Tuition Reimbursement
Mentorship Program
Internships
Medical, dental, and vision coverage
Medical FSA and Dependent Care FSA
FREE onsite medical clinic to all employees & their dependents

Fulltime

Sous Chef

Join One of the Top Country Clubs in North America; Desert Mountain Club is Hiri...

Location

United States , North Scottsdale

Salary:

Not provided

Desert Mountain Club

Expiration Date

Until further notice

Requirements

At least 5 years experience in a full service, fast-paced restaurant
Minimum of 2 years experience in a kitchen leadership role
Must have a valid driver’s license with no traffic violations within the last 3 years

Job Responsibility

Supervise, train, and coach a staff of culinarians and stewards ensuring all procedures are completed to department standards
Develop and embrace a positive, professional and energized culture for the employees
Assign and coordinate daily production and prep work for culinary staff
Maintain a strong emphasis on food quality and presentation ensuring consistency
Oversee the execution of events with the assistance of the banquets and catering team
Build and maintain great relationships with members
Oversee employee meal program
Monitor performance of assigned staff
Ensure fair and consistent departmental rules and practice
Assist Chef de Cuisine with scheduling kitchen staff

What we offer

Competitive pay
Time Off - PTO and Sick Pay
Annual Education Scholarship
Professional Development Scholarship
Tuition Reimbursement
Mentorship Program
Internships
Medical, dental, and vision coverage
Medical FSA and Dependent Care FSA
FREE onsite medical clinic to all employees & their dependents

Fulltime

Chef Sushi

The Chef de Cuisine is responsible for supervising and managing a team of Sous-C...

Location

France , Megeve

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Two to five years previous experience in culinary leadership position
The ability to operate computer equipment and other food & beverage computer systems
You must possess the legal right to work in France at the time of application
Have fluency in French and English

Job Responsibility

Supervise and manage a team of Sous-Chefs, Chefs de Partie, Demi-Chefs de Partie, Commis de Cuisine, trainees and apprentices
Ensure the speed and quality of execution of orders placed in the dining room
Ensure that work is distributed evenly between the various positions
Supervise Sous-Chefs, Chefs de Partie, Demi Chefs de Partie, Commis, Trainees, Apprentices and Kitchen Helpers
Manage and supervise production at the various workstations and product storage
Implement and enforce technical specifications and the spirit of the kitchen
Participate in menu development

What we offer

Uniform supplied et laundered for operating staff
One meal per shift at our Employees’ Cafeteria
As a reward for loyalty, employees receive a bonus at the end of their second consecutive season (Winter-Winter, Summer-Winter, or Summer-Summer)
Enjoy a fully equipped living experience in one of the most sought-after resorts
In our Staff House, you can challenge your colleagues to a game of PlayStation, Switch or Baby foot, relax to the sound of the piano or acoustic guitar ... or work out in our gym
A dedicated shuttle service will not only take you to your workplace but can also show you the region's legendary sights
The room provided is either shared or single (for executive and night positions)
For those wishing to find their own accommodation, a monthly housing allowance will be provided
Enjoy exclusive discounts at our restaurants, as well as on your ski pass, access to the Mont Blanc Tunnel, the Saint-Gervais thermal baths, Ciné-Mont Blanc, and other local attractions
Bring the season to a close with our Staff Party

Fulltime

Executive Chef de Cuisine

Aramark

Location:
United States , Yosemite National Park

Category:
Gastronomy

Contract Type:
Employment contract

Salary:

Job Description:

Job Responsibility:

Requirements:

Additional Information:

Job Posted:
February 13, 2026

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