Chefs Warehouse Jobs in Usa

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

The Warehouse Manager works alongside the warehouse team, providing leadership, guidance, and operational support to ensure maximum productivity and efficiency. This role is responsible for overseeing daily receiving and warehouse operations, maintaining inventory accuracy, reinforcing safety standards, and ensuring compliance with food safety and quality regulations. The Warehouse Manager partners closely with the Warehouse and Receiving Managers as well as cross-functional departments to maintain smooth and compliant warehouse operations.

Warehouse Operations

• Lead and manage daily warehouse shift operations including receiving, staging, transfers, loading/unloading, and shipping.
• Oversee the receiving crew and warehouse staff during shift operations to ensure productivity and workflow efficiency.
• Ensure inventory accuracy and system transaction integrity within warehouse systems.
• Complete required documentation and ensure inventory records are properly maintained.
• Monitor labor allocation and operational performance to meet company standards.
• Conduct cycle counts and oversee investigations of inventory discrepancies.
• Oversee the order fulfillment process to meet customer and company requirements.
• Communicate operational updates and key information to staff and management via email, phone, and in person.

Team Leadership & Development

• Provide daily leadership, coaching, and support to warehouse staff.
• Manage team performance and hold employees accountable for productivity, attendance, and adherence to procedures.
• Train, coach, and develop warehouse team members.
• Participate in onboarding and track training progress for new employees.

Safety, Quality & Compliance

• Reinforce safety as a core value and ensure all safety policies and procedures are followed.
• Adhere to and enforce GMP, HACCP, SQF, and food safety/quality standards.
• Ensure warehouse staff follows all company, quality, and governmental processes and procedures.
• Report any conditions or practices that may affect employee safety or food safety/quality.
• Participate in safety meetings and required trainings.
• Ensure proper PPE is worn including hair nets, face masks, and lab coats.

Process Improvement & Audits

• Perform internal audits and support external audit readiness.
• Create and implement warehouse processes and procedures.
• Follow up on and close preventive and corrective action requests.
• Support continuous improvement initiatives within warehouse operations.
• Escalate operational risks and recommend corrective actions when necessary.

Warehouse Maintenance & Equipment

• Maintain warehouse sanitation and housekeeping standards.
• Manage and document the Monthly Cleaning Schedule (MCS).
• Ensure P.I.T. equipment checklists are completed and submitted monthly.
• Oversee proper operation of warehouse equipment including forklifts and pallet jacks.

Requirements

• High school diploma or GED required.
• 3–5 years of warehouse experience, preferably within a CPG or food manufacturing environment.
• 1–3 years of leadership or management experience with 15+ direct reports.
• Strong communication and interpersonal skills with the ability to collaborate cross-functionally.
• Experience with WMS and ERP systems.
• Ability to operate sit-down and stand-up forklifts and rider pallet jacks.
• Proficiency in Microsoft Office (Excel, Word, etc.).
• Ability to read and interpret safety rules, procedure manuals, and operational documents.
• Ability to work both independently and within a team environment.
• Bilingual (English/Spanish) preferred.

Physical Requirements & Work Environment

• Ability to occasionally lift up to 50 pounds.
• Frequent standing, walking, sitting, and repetitive hand movement.
• Occasional bending and stooping.
• Exposure to varying temperature and humidity conditions within a warehouse environment.

Benefits& Compensation

Competitive salary with performance-based bonus opportunities

Health, dental, and vision insurance

401(k) retirement plan

Company-paid life insurance

Paid parental leave (including paternity leave)

Paid time off and company holidays

Career growth and advancement opportunities

Comprehensive benefits package designed to support employees and their families

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

Delaware North Sportservice is hiring an Executive Sous Chef to join our team at Busch Stadium in Saint Louis, Missouri. As Executive Sous Chef, you will be responsible for managing high-volume kitchen operations for The Cardinal Club and special events and catering, ensuring exceptional food quality, presentation, cost control and budget management. This role requires a dynamic hands on leader who can manage, inspire, and develop the kitchen team, collaborate with other departments, and maintain an organized, efficient, and sanitary workspace. If you have a commitment to culinary excellence, creativity, and dedication to an elevated guest experience, we encourage you to apply.

Minimum Anticipated Maximum Base Salary: $56,900 - $76,800 / year

In addition to base salary, we offer an annual bonus plan based on company and individual performance, or a role-based, uncapped sales incentive plan. The advertised pay range represents what we believe at the time of this job posting, that we would be willing to pay for this position. Only in special circumstances, where a candidate has education, training, or experience that far exceeds the requirements for the position, would we consider paying higher than the stated range. Information on our comprehensive benefits package can be found at we offer

At Delaware North, we care about our team members' personal and professional journeys. These are just some of the benefits we offer:

• Medical, dental, and vision insurance
• 401(k) with up to 4% company match
• Annual performance bonus based on level, as well as individual, company, and location performance
• Paid vacation days and holidays
• Paid parental bonding leave
• Tuition and/or professional certification reimbursement
• Generous friends-and-family discounts at many of our hotels and resorts

• Assist the Executive Chef with daily supervision and hands on with production of all operations and events, ensuring adherence to recipe standards and high-quality food preparation
• Showcase culinary expertise and refined cooking technique, style, and taste
• Hire, train, and mentor team members, creating a cohesive work environment
• Oversee budget management, monitor food and labor costs, manage staffing levels, and ensure efficient inventory control, ordering, and receiving processes
• Collaborate with the Executive Chef and culinary team in menu design and recipe development
• Maintain a safe, sanitary, and organized kitchen that complies with state and local health department regulations and company policies

• Minimum of 3 years of previous culinary management experience in a quality high-volume food and beverage operation
• Exceptional skills in high-volume cooking, food presentation, and precise recipe adherence, with the ability to lead, coach, and motivate a diverse team
• Knowledge of best practices for monitoring food and labor cost, menu development, costing, ordering, inventory, and food safety and sanitation
• Proficient computer skills, including Word and Excel
• Ability to obtain ServSafe, Food Safety Handler, and Training for Intervention Procedures certifications
• Capacity to work a flexible schedule to accommodate business levels

Days
Evenings
Holidays
Weekends
Events

Delaware North operates concessions, premium dining, retail, and restaurants at Busch Stadium, home of the St. Louis Cardinals, and has been the hospitality partner since 1953. Our culinary team creates menu items for all tastes from ballpark staples and St. Louis classics to fine dining and signature dishes.

Our business is all about people, and that includes you. At Delaware North, youre not just part of a team youre part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success.

Who says you cant love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether youre interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, were invested in helping you achieve your career goals.

Together, were shaping the future of hospitality come grow with us!

Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status.

• Other

We are looking to add a skilled, experienced Event Chef to our Wined & Dined team in the Northern Virginia + DC-Metro area.

As an Event Chef, you will have the opportunity to participate in a variety of on-site private events ranging from coursed/plated sit-down dinners to larger-scale cocktail parties

Enjoy weekly competitive pay, flexible schedules & growth opportunities (part and full time positions are also available)

Job Overview

·      Ensuring that event has all items needed onsite for menu and execution

·      Participating in food preparation and service

·      Ensuring that kitchen staff adheres to all safety and sanitation policies, procedures, and regulations

·      Working alongside the service team to ensure high-level customer service through menu presentation, guest interaction and hospitality tailored to each event

Skills we are looking for:

·      At least two years’ relevant experience in catering, restaurant fine-dining and/or private or personal chef work

·      Superior knowledge of food preparation and kitchen safety. 

·      Excellent leadership skills. 

·      Strong Communication Skills

·      Ability to Work Independently

·      Time Management Skills

·      Attention to Detail

·      Customer Service Orientation

·      Adaptability to Changing Environments

·      Team Collaboration

·      Creativity in Menu Design, Plating and Food Styling

Requirements:

·      English speaking is a must 

·      Preference for Friday through Monday availability

·      Be open to work outside of traditional business hours. As a culinary service based business, our work often occurs in the evenings, nights, weekends, and occasional holidays. You will be offered flexible working days to accommodate for this.

·      Carrying, lifting, and transport of food and equipment to and from event sites and as needed

·      Have your own form of transportation (for commuting and transporting materials)

·      Ability to travel throughout the Washington DC-Metro area. In-person responsibilities will occur at various event locations, storage sites, stores and vendor locations, across the Washington DC metro area

·      Hours: varied, hourly and/or event-based

·      Compensation starting at $35/hour for contractor employment with a minimum of 6 hours guaranteed per event + travel. Kitchen production hours and rate based on experience and availability

To Apply: Please submit your resume via email to

Executive Chef – Events & Hospitality

The Alliance | Full-Time

The Alliance is seeking an experienced Executive Chef to lead culinary experiences for a wide range of events and gatherings. This role is ideal for a chef who enjoys creating elevated food experiences across multiple formats, from intimate private meals to large leadership events.

Events include private executive dinners, leadership retreats, luncheons, and catered events, with service styles ranging from aesthetically designed buffet lunches to plated fine dining experiences. The role may also support tailgates and special events, requiring creativity, flexibility, and strong execution.

Key Responsibilities

* ⁠Plan and prepare high-quality meals for executive and corporate events

* Design menus for a variety of formats including buffets, plated meals, and catered gatherings

* Execute private dining experiences for small groups as well as larger leadership events

* Maintain exceptional food presentation and culinary standards

* Coordinate kitchen operations and event meal preparation

* Ensure consistency, organization, and high-level hospitality across all events

Qualifications

* Professional culinary experience required

* Chef and catering experience strongly preferred

* Experience executing both fine dining and high-quality buffet service

* Ability to manage multiple event styles and guest sizes

* Strong attention to presentation and detail

* Ability to thrive in a fast-paced event environment

• This is a full-time position based at Alliance headquarters, supporting a dynamic calendar of internal and leadership events.

Position Summary

The Pastry Chef leads the pastry department, creating high-quality, innovative desserts, breads, and pastries for a luxury hotel or resort. This role oversees all pastry production, presentation, and departmental operations while maintaining the highest culinary and service standards.

The ideal candidate is a creative and experienced pastry professional with strong leadership skills and a passion for luxury hospitality.

Key Responsibilities

Culinary Leadership & Creativity

• Develop and execute seasonal dessert menus, specialty pastries, breads, and plated desserts
• Maintain consistency, quality, and presentation standards in all pastry production
• Introduce innovative desserts that reflect the property’s brand and luxury positioning
• Collaborate with Executive Chef and culinary team on menu planning and special events

Department Operations & Management

• Supervise, train, and mentor pastry cooks and assistants
• Oversee production schedules, inventory management, and ordering of pastry ingredients and supplies
• Maintain kitchen cleanliness, equipment maintenance, and proper storage standards
• Ensure compliance with food safety and sanitation regulations

Guest Experience & Special Projects

• Design desserts and pastries for banquets, weddings, VIP events, and in-room dining
• Participate in tastings and chef collaborations for special events
• Maintain high guest satisfaction by ensuring creative and precise dessert execution

Financial & Administrative Responsibilities

• Manage pastry department budget, labor, and cost controls
• Monitor food cost, portion control, and waste management
• Collaborate with Executive Chef on purchasing, supplier relations, and seasonal ingredient sourcing

Required Qualifications

• 5+ years of professional pastry experience, with 2+ years in a supervisory or leadership role
• Experience in luxury hotels, resorts, or high-end restaurants
• Expertise in classic and contemporary pastry techniques, baking, and chocolate work
• Strong leadership, communication, and organizational skills
• Knowledge of food safety standards, sanitation, and kitchen operations

Preferred Qualifications

• Culinary degree or pastry certification
• Experience with high-volume production and luxury banquet events
• Knowledge of plated dessert artistry, sugar work, and chocolate tempering
• Experience in resort, hotel, or high-end hospitality environments

Compensation & Benefits

• Competitive salary
• Health, dental, and vision benefits
• Paid time off and holidays
• Professional development and growth opportunities