Chefman Chef, IQ Jobs in Usa

Location: Downtown San Diego

Employment Type: Part-time (2 Days ONLY)

Reports To: Head Chef

Pay: $25.00 per hour CASH

Hours: Sunday 10:00AM-6:00PM, Monday 5:30AM-2:30PM

DO NOT APPLY WITHOUT RELEVANT EXPERIENCE. See requirements below. 

About Us:

Macro Meal Prep San Diego is a fast-growing meal prep company committed to providing healthy, chef-crafted meals to busy individuals and families. We pride ourselves on quality, consistency, and innovation, and we’re looking for a passionate and detail-oriented Prep Supervisor to help lead our kitchen team and scale our operations.

Job Summary:

The Prep Lead is responsible for supporting the Head Chef in the weekly operations of the kitchen. You’ll help lead food preparation and packaging for large-scale production, ensure consistency in food quality, and maintain strict food safety and sanitation standards. The ideal candidate has a passion for healthy food, thrives in a fast-paced environment, and can balance creativity with structure.

Key Responsibilities:

-Assist the Head Chef in planning weekly meal prep menus and testing new recipes.

- Oversee daily kitchen operations and prep line.

- Manage and train kitchen staff, ensuring all food is prepared and portioned to spec.

- Monitor production timelines to ensure efficient meal prep and packaging

- Enforce food safety, cleanliness, and sanitation procedures in accordance with health codes.

- Assist in quality control – from taste to presentation to packaging.

- Support special dietary accommodations and allergen management.

- Fill in for the Head Chef as needed

Requirements: 

-DO NOT APPLY WITHOUT KITCHEN SUPERVISORY OR MANAGEMENT EXPERIENCE. 

- Speed and Sense of Urgency is a MUST.

- 2+ years of experience as a Sous Chef, Kitchen Supervisor, Kitchen Manager or similar role in high-volume kitchens a MUST.

- Experience in meal prep or catering operations preferred.

- Strong understanding of food safety, kitchen organization, and batch cooking.

- Leadership and team management skills.

- Excellent time management and multitasking abilities.

- Culinary degree or equivalent experience is a plus.

- ServSafe Food Manager certification preferred.

Perks:

Consistent schedule 

Opportunities for growth and leadership

Free meals, paid breaks and employee meal discounts

• Collaborative and supportive team environment

General Summary

In this fast-paced, high-energy environment where great guest service is essential, how do we ensure all of our Restaurant guests are happy with our service? As an Executive Sous Chef, Production, you will lead by identifying and assigning work to Food and Beverage Back of House team members, demonstrate top-notch leadership skills, and ensure guest satisfaction. While carrying out the job duties listed below, you will contribute to our continued success by demonstrating unsurpassed guest service, a high level of integrity and ethical standards, and personal and professional dedication to our mission, vision, and values.

Principal Duties and Responsibilities (*Essential Functions)

1. *Oversee the culinary operations of assigned restaurant venues and kitchens, working closely with the Senior Executive Sous Chef and venue Chefs on food selection, quality, and service to ensure maximum guest satisfaction. Enforce food quality standards and training procedures across assigned venues and kitchens.
2. *Carry out managerial responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include but are not limited to interviewing, hiring, and training team members; scheduling and motivating team members; planning, assigning, and directing work; appraising performance; rewarding and disciplining team members; addressing complaints; resolving problems; and teaching culinary academy classes.
3. *Assist Senior Executive Sous Chef to develop and adjust strategic plans; increase productivity, quality, and customer-service standards; and identify and resolve problems.
4. *Lead the development of innovative new menus, recipes, and concepts for assigned venues. Present unique dishes, monitor menu content, and evaluate cost ramifications of menu changes.
5. *Assist in developing and maintaining budgets to include assisting each venue to operate within established budgetary guidelines, evaluating financial reports, and adjusting operations as needed to achieve financial goals. Assist assigned venues and kitchens in managing food and labor costs to ensure maximum efficiency, reduce waste, and control inventory and expenses.
6. *Ensure all back of house work areas are safe, sanitary, and organized, including but not limited to monitoring cleanliness, administering internal safety programs, and working with external vendors.
7. *Work closely with Purchasing and external vendors to obtain the best quality in pricing and product. Conduct cost analysis and execute product cuttings in coordination with Purchasing.
8. Coordinate with leadership to drive the professional development of culinary team members in assigned venues and kitchens.
9. Conduct regular meetings with assigned venue Chefs. Support all assigned venues and kitchens and provide the proper tools to ensure a successful operation.
10. Assist Food and Beverage management and other venues in developing concepts for and executing events.
11. Establish, update, and ensure full compliance with departmental Internal Controls, policies, procedures, and regulations.
12. Perform other duties as assigned.

Job Qualifications

1. The ability to demonstrate advanced cooking skills is required.
2. A high school diploma or equivalent and 7 years of progressively responsible, related experience in a high volume, multi-venue establishment of similar size are required. A Bachelor’s degree in a related field can take the place of 2 years of experience or an Associate’s degree in a related field can take the place of 1 year of experience.
3. Three years of managerial experience are required.
4. American Culinary Federation certification at the Certified Chef de Cuisine (CCC) level preferred.
5. The ability to successfully achieve ServSafe certification within 90 days.
6. Office skills must include the ability to use standard office equipment and knowledge of Microsoft Office.
7. The ability to maintain discretion in handling confidential information.
8. The ability to interact with and understand the interests of stakeholders at all levels, as well as the impact of those interests on PH&C and its goals. The ability to communicate effectively before groups of guests or team members of the organization.
9. The ability to work irregular hours and extended shifts including late nights, early mornings, weekends, and holidays.
10. While performing the duties of this job, the team member is required to talk, hear, stand, walk, climb, balance, stoop, kneel, crouch, and move for prolonged periods of time in a physically demanding, fast-paced environment. The team member is frequently required to use hands to handle or feel objects, tools, or controls, and reach with hands and arms. The team member must be able to operate a personal computer. The team member may occasionally be required to lift or move objects up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, distance vision, peripheral vision, depth perception, and the ability to adjust focus.

Working Conditions

The noise level is usually moderate to loud. When on the casino floor, the noise level increases. The facility is not smoke free. While performing the duties of this job, the team member will work near moving parts and extreme noise, such as kitchen equipment, and will be required to work in a hot environment, such as over and near ovens, cooktops, and open flames, and in a cold environment, such as in freezer/production prep kitchen areas. The team member will be exposed to, handle, and work with foods that are commonly classified as allergens, including but not limited to peanuts, tree nuts, eggs, soy, dairy products, seafood, shellfish, and gluten.

Disclaimer

The above statements are intended to describe the general nature and level of work being performed by people assigned to this job. They are not intended to be an exhaustive list of all qualifications, responsibilities, duties, and skills required.

Join us as Sous Chef at the first full-service hotel in Sioux Falls - Canopy by Hilton Sioux Falls Downtown! Overlooking the river, we're in the Steel District next to historic Falls Park and Levitt Outdoor Amphitheater. Our hotel features 21,865 sq. ft. of event space, a delectable Italian restaurant with patio, and a specialty coffee bar.

The ideal candidate will possess:

• 2 years of kitchen leadership experience
• A team focused spirit
• Previous banquet culinary experience
• Ambition to grow within the culinary space

A Sous Chef is responsible for assisting with the direction and oversight of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability.

What will I be doing?

As Sous Chef, you would be responsible for assisting with the direction and oversight of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, a Sous Chef would be responsible for performing the following tasks to the highest standards:

• Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
• Create and implement menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed
• Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards
• Assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward

What are we looking for?

Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values:

• Hospitality - We're passionate about delivering exceptional guest experiences.
• Integrity - We do the right thing, all the time.
• Leadership - We're leaders in our industry and in our communities.
• Teamwork - We're team players in everything we do.
• Ownership - We're the owners of our actions and decisions.
• Now - We operate with a sense of urgency and discipline.

In addition, we look for the demonstration of the following key attributes:

• Quality
• Productivity
• Dependability
• Customer Focus
• Adaptability

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And our amazing Team Members are at the heart of it all!

The Benefits Hilton is proud to have an award-winning workplace culture ranking # 1 Best Place to Work in the World and #1 Best Workplaces for Women List - 5th Year In a Row.

We support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits such as:

• Access to your pay when you need it through DailyPay
• Health insurance
• Career growth and development
• Team Member Resource Groups
• Recognition and rewards programs
• Go Hilton travel discount program
• Best-in-Class Paid Time Off (PTO)
• Supportive parental leave
• Employee stock purchase program (ESPP) - purchase Hilton shares at 15% discount

• Debt-free education: Access to a wide variety of educational credentials (ex. college degrees, high school completion, English-language learning, digital

#LI-AC1

Upscale Japanese Restaurant Concept

The Sushi Executive Chef will oversee the sushi program and broader kitchen operations while helping grow and refine a signature omakase experience.

This leader will manage the culinary team, maintain exceptional standards for quality and authenticity, and collaborate with leadership to build a standout dining destination.

Responsibilities

• Lead all sushi and kitchen operations
• Design and execute an authentic Japanese sushi and omakase program
• Oversee and develop a culinary team including:
• Kitchen Manager
• Sous Chef
• Sushi Sous Chef
• Kitchen staff
• Ensure high standards of food quality, presentation, and consistency
• Manage food cost, inventory, and vendor relationships
• Train and mentor the culinary team
• Partner with front-of-house leadership to deliver exceptional guest experiences
• Contribute to the growth and success of the restaurant’s culinary program

Schedule

• Tuesday – Saturday
• Dinner service only

Benefits & Perks

• Comprehensive health insurance coverage for employee and dependents
• 401K with company match
• Paid time off
• Dining discounts within the restaurant group
• Performance-based incentives tied to the growth of the omakase program

Relocation Support

Relocation assistance may be available for highly qualified candidates, including temporary housing and transition support.

Ideal Candidate

• Experienced Japanese Sushi Chef / Executive Chef
• Strong background in authentic sushi and omakase programs
• Proven leadership experience managing culinary teams
• Deep knowledge of traditional Japanese techniques and premium seafood sourcing
• Passion for craftsmanship, hospitality, and guest experience

Location

Louisville, Kentucky – New Lou District

A rapidly growing culinary destination with an energetic restaurant scene, creative neighborhoods, and a vibrant downtown culture.

Senior Executive Chef Opportunity | Gainesville, FL

Morrison Healthcare is hiring a Senior Executive Chef to lead culinary operations at one of our premier healthcare accounts in Gainesville, Florida.

This is a high-impact leadership role overseeing a large culinary team and driving food quality, innovation, and operational excellence across patient dining, retail, and catering.

Salary: $125K – $130K

Relocation Assistance Available (for candidates outside the area)

We’re looking for a chef who thrives in high-volume environments and enjoys mentoring teams, elevating food programs, and delivering restaurant-quality dining in a healthcare setting.

If you have experience as an Executive Chef in healthcare, hotels, universities, or large-scale foodservice, I’d love to connect.

Message me directly or apply below to learn more.

#ExecutiveChef

#SeniorExecutiveChef

#ChefJobs

#CulinaryLeadership

#HealthcareFoodservice

#HospitalityCareers

#MorrisonHealthcare

#GainesvilleFL

Upscale Head Chef - Core menu execution

Are you an upscale and professional Head Chef focused on exceptional guest service and delicious food? This is an exciting opportunity to join a respected restaurant group that values high-quality products and a positive dining experience. If you are ready to make a difference for every guest, we encourage you to apply!

Upscale Head Chef Benefits & Compensation

• Competitive salary plus monthly bonus program.
• Exceptional training program to enhance your skills.
• Achievable growth potential within the organization.
• Must be able to travel for training opportunities.

Upscale Head Chef Requirements & Qualifications

• Minimum 3 years in a restaurant leadership position.
• Experience in a full-service upscale casual or fine dining environment.
• Proven track record in a higher volume restaurant with sales exceeding $4 million.
• Self-starter with a positive attitude and a people-first mentality.
• Banquet/Events experience is a plus

Upscale Head Chef Day-to-Day Responsibilities

• Lead and motivate a team to deliver outstanding culinary experiences.
• Ensure high standards of food quality and presentation.
• Maintain a positive and engaging work environment for all staff.
• Take pride in developing team members and fostering their growth.

We are seeking an experienced pastry chef manager to join our campus dining team. This position will oversee pastries, baked goods, and dessert production for the catering department and all the dining facilities on campus. This is an amazing team with a strong positive culture.

Production Pastry Chef Manager Responsibilities:

• Assist the unit manager in overseeing food production operations, with a focus on bakery systems
• Supervise and support daily activities of a team of 12 to 15 members, including union staff, student employees, and student managers
• Provide coaching, training, and development to ensure consistent performance and adherence to standards
• Ensure the preparation and execution of high-quality food in alignment with established menus
• Monitor service efficiency and contribute to a positive, customer-focused dining experience
• Identify and implement opportunities for cost savings and operational improvements

Production Pastry Chef Manager Requirements:

• Associate's degree or higher in food service or related field preferred
• Baking/Pastry Certificate or formal training and experience required
• 2+ years progressive experience managing a similar food service operation
• Experience in a high-volume food service establishment preferred

Production Pastry Chef Manager Benefits:

• Competitive base salary
• Generous benefits and PTO
• Exceptional company culture

Great organization and opportunity. Please email your resume to Greg Eisenhart or call 321-217-1826.

We are seeking a SOUS CHEF who has the desire and ability to lead a high-volume kitchen, has an eye for detail, loves coaching and people development! We are passionate about creating memorable experiences and we foster a respectful and fun collaborative work environment with career growth opportunities. If you are seeking an opportunity to grow in your career in the state of Georgia and you fit the qualifications below, we'd love to speak with you!

Sous Chef Benefits:

Base salary ranges between $60,000.00 - $75,000.00

• Stability, training, and growth potential
• Health insurance, 401k (match)
• Great benefits package plus bonus
• Relocation assistance
• Vacation, personal days, sick days
• Short and Long-Term Disability
• Education allowance / tuition reimbursement
• Career growth opportunities

Sous Chef Requirements:

• 5+ years of experience as a Sous Chef in a private club, resort or luxury hotel
• Good tenure in previous roles
• Experience managing a high-volume kitchen
• Proficient with butchering and creating menus on a seasonal basis
• Highly motivated to learn and grow with strong attention to detail

Sous Chef Expectations:

• Responsible for the highest level of food quality, presentation and menu development
• Good communicator, always suggesting ideas and solutions
• Ability to work shoulder to shoulder with the team
• Must have excellent time-management skills and be a critical thinker

Salary range: $60,000-$75,000 plus relocation assistance and a great benefits package

Sous Chef - Fine Dining French Restaurant

Salary: $70,000 to $85,000

We’re working with a refined, fine dining restaurant to find a talented Sous Chef to join the kitchen leadership team.

This is a great opportunity for a chef who is passionate about classic technique, precision, and elevated execution. The menu is rooted in French cuisine, with a strong focus on seasonality, quality ingredients, and attention to detail.

What You’ll Be Doing

• Supporting the Executive Chef in daily kitchen operations
• Leading service and ensuring consistency, quality, and presentation
• Training, mentoring, and developing the BOH team
• Upholding high standards in food safety, cleanliness, and organization
• Assisting with menu development, costing, and ordering
• Maintaining smooth execution in a high-expectation, service-driven environment

What We’re Looking For

• Proven experience in fine dining kitchens (required)
• Strong background in French cuisine or similar European styles
• Solid foundation in classical techniques and attention to detail
• Experience leading teams during service in a structured kitchen
• Passion for quality ingredients, plating, and guest experience
• Calm, composed, and organized under pressure

Sous Chef – Elevated Mexican Concept

This is a great opportunity to join an exciting elevated Mexican concept in Nashville - think bold flavors, refined technique, and high standards come together in a fast-paced, energetic kitchen.

We’re looking for a Sous Chef who can bring strong leadership, creativity, and attention to detail, while supporting a team that’s passionate about delivering standout food and consistent execution. You’ll be joining an established concept at a large hospitality group!

What You’ll Do:

• Support the Executive Chef in leading day-to-day kitchen operations
• Drive quality, consistency, and presentation across all dishes
• Lead, train, and develop BOH team members
• Manage prep, service, ordering, and inventory controls
• Ensure food safety, cleanliness, and kitchen organization standards are always met
• Contribute to menu development and seasonal features

What We’re Looking For:

• Proven years in a Sous Chef role
• Experience in elevated Mexican, Latin, or similar cuisine
• Background in high-volume, quality-driven kitchens
• Strong leadership skills with a hands-on approach
• Solid understanding of food cost, prep systems, and kitchen operations