Culinary Production Jobs

The Executive Sous Chef role at The Elser Hotel & Residences in Downtown Miami supports the culinary team in managing all aspects of food production and F&B operations for a luxury 49-story property. Key responsibilities include supervising kitchen staff, enforcing sanitation and safety standards, controlling food and labor costs, and collaborating with the Executive Chef on menu development. The position offers the opportunity to work within a globally recognized hospitality portfolio known for innovation and asset management. This role appeals to culinary professionals seeking a dynamic environment with a focus on high-quality service, operational excellence, and career growth within a prestigious brand.

The Associate Manager role within the Culinary Development team supports product innovation and execution for the Jimmy John's brand. Key responsibilities include conducting organoleptic evaluations, managing test kitchen inventory, and coordinating complex product showings for internal stakeholders and external focus groups. The position also involves translating culinary briefs into new menu items, collaborating with cross-functional teams on commercialization, and researching industry trends. This opportunity appeals to food enthusiasts seeking a dynamic environment where culinary strategy drives brand growth. The role offers a collaborative culture focused on high-quality ingredients and includes approximately 20% travel for supplier visits and industry events.

The Senior Director of Culinary Innovation serves as the Executive Chef for Portillo's, leading enterprise-wide menu strategy to balance the brand's iconic heritage with forward-thinking growth. Key responsibilities include developing a multi-year innovation roadmap, driving product development through consumer insights and trend analysis, and managing the end-to-end stage-gate process from concept ideation to system-wide launch. The role requires close collaboration with Marketing, Operations, and Supply Chain teams to ensure new items meet quality, financial, and operational standards. This position offers the appeal of shaping the future of a beloved Chicago-based brand within a culture rooted in family, greatness, and energy. The hybrid work arrangement requires four days on-site at the Aurora test kitchen with occasional travel for market tests and supplier collaboration.

The Executive Chef I role at Ann's Choice by Erickson Senior Living leads culinary operations within a vibrant continuing care retirement community. The position involves overseeing all food production aspects, from purchasing and menu planning to kitchen sanitation and staff supervision, while ensuring compliance with food safety regulations. Key responsibilities include managing recipe systems, maintaining high standards for food quality and presentation, and building meaningful connections with residents through dining engagement. This opportunity appeals to culinary professionals seeking a supportive culture rooted in diversity and inclusion, with access to extensive growth resources, education assistance, and a comprehensive benefits package. The role offers a collaborative environment within a respected national network, emphasizing work-life balance and the chance to enhance the quality of life for seniors.

The Executive Chef 3 role serves as the culinary leader for Sodexo Corporate Services at the Mass General Brigham Headquarters in Somerville, MA. This position drives the creative vision for a dynamic corporate dining program featuring a bustling café, coffee bar, micro-market, and extensive catering services. Key responsibilities include developing seasonal menus, managing high-volume production, overseeing inventory and cost controls, and hands-on leadership of an eight-person culinary team. The role is appealing for its unique balance of creative menu development and operational management within a supportive, inclusive culture. It offers a standard Monday through Friday schedule with rare weekend requirements, providing a stable work-life arrangement for a chef passionate about modern corporate dining.

The role involves leading culinary operations as a Kitchen Manager or Executive Chef for The Club ATL at Hartsfield-Jackson International Airport. The position focuses on managing upscale food production, overseeing inventory and purchasing, and ensuring strict compliance with Sodexo culinary and safety standards. Key responsibilities include developing innovative menus, forecasting food costs, and mentoring team members to maintain high-quality service. This opportunity appeals to candidates seeking a dynamic environment within a premier travel oasis, offering strong career growth, tuition reimbursement, and a culture that values diversity and employee well-being. The role requires flexibility to work various shifts including nights and weekends.

The Director Culinary Services role leads kitchen and dining operations within a senior living community, focusing on creating a supportive environment where residents thrive. Key responsibilities include managing culinary staff, overseeing daily food production and safety compliance, and collaborating with residents to design appealing menus. The position also involves budget management, vendor relations, and executing special dining events. This opportunity is appealing for its supportive culture, strong benefits package including health insurance and retirement matching, and clear pathways for career advancement. The role is based on-site at a community location and may include occasional driving for vendor or event coordination.

This full-time Cook position is based at Carillon Senior Living, a long-standing community in Lubbock dedicated to serving active older adults. The role involves preparing all food items according to standardized recipes while strictly adhering to nutritional guidelines and food safety standards. Key responsibilities include maintaining kitchen cleanliness, assisting with meal service, and periodically evaluating food quality to ensure resident satisfaction. The position offers a supportive environment with opportunities for professional growth, comprehensive training, and a collaborative team culture focused on hospitality. The work arrangement requires physical stamina for standing and lifting in a commercial kitchen setting.

The Chef Manager role leads the culinary operations for a prestigious Aramark food service location, focusing on delivering high-quality dining experiences. Key responsibilities include managing daily kitchen workflows, supervising and training staff on safety and culinary standards, and developing innovative menus that meet diverse dietary needs while controlling costs. The position appeals to culinary professionals seeking a dynamic environment where they can utilize their leadership skills to drive operational excellence and guest satisfaction. The role requires a creative mindset for menu design and the ability to thrive in a fast-paced setting, with a strong emphasis on maintaining strict health and sanitation protocols.

The Cook 1 role is an entry-level position within the culinary team, operating under the guidance of the Sous Chef to uphold food preparation and presentation standards. Key responsibilities include preparing ingredients, cooking various dishes using standardized recipes, managing food waste, and maintaining a safe, sanitary kitchen environment. This full-time opportunity offers a collaborative atmosphere for individuals with at least six months of culinary experience or relevant education. The position features a structured schedule with weekends as primary workdays and includes access to earned wage options.

The Executive Chef 2 role at Sodexo serves Gonzaga University in Spokane, WA, leading culinary operations within a showcase account dedicated to sustainability and student well-being. Key responsibilities include managing food purchasing, inventory, and cost analysis while ensuring strict adherence to safety and quality standards. The position involves developing team members, implementing culinary innovations, and collaborating with senior client leadership on catering and special events. This opportunity appeals to candidates seeking a dynamic environment where they can positively influence campus life through healthy food solutions. The role offers a supportive culture that values diversity, career growth, and professional development, with a focus on creating memorable experiences for students and staff.

This on-site Chef de Cuisine role at FC Dallas in Frisco, Texas, oversees all culinary operations for the venue's high-volume restaurants under the direction of the Executive Chef. Key responsibilities include executing established menus, managing staff scheduling and training, ensuring strict adherence to HACCP safety and sanitation protocols, and coordinating with other departments to maintain operational efficiency. The position appeals to culinary leaders seeking to contribute to a renowned hospitality team that delivers exceptional dining experiences beyond game days. The role offers the opportunity to work within a collaborative environment focused on creative cuisine and guest satisfaction, requiring flexibility to work extended hours including nights and weekends.

The Executive Chef role leads all culinary operations for the Lincoln Marriott Cornhusker Hotel, managing multiple dining outlets and large-scale banquet functions within the Marcus Hotels & Resorts family. Key responsibilities include overseeing kitchen production, designing seasonal menus, controlling food and labor costs, and developing a high-performance culinary team. The position offers the appeal of working in a historic, elegant property with a strong culture of service and teamwork, providing opportunities for career growth across the company's portfolio. The role is based on-site in Nebraska's capital city and includes flexible scheduling, comprehensive benefits, and a supportive environment for professional development.

The Executive Chef 1 role at Sodexo Corporate Services involves leading culinary operations for the FIS client in Brown Deer, Wisconsin. The position requires managing all front and back-of-house activities, including menu planning, food production, inventory control, and catering services. Key responsibilities include overseeing a team of four hourly employees, monitoring food and labor costs, ensuring HACCP compliance, and maintaining high standards of food quality and safety. The role offers a Monday through Friday schedule with no evenings or weekends, providing a balanced work-life arrangement. It is appealing for its focus on culinary innovation, opportunities for career growth, and a supportive culture that values diversity, inclusion, and employee well-being.

The Executive Sous Chef role supports culinary operations within the American Airport Admirals and Flagship lounges at Miami International Airport. The position involves supervising a team of culinarians, ensuring strict adherence to food safety and quality standards, and managing inventory systems. Key responsibilities include developing innovative menus, mentoring staff, and maintaining high-volume service excellence. The role appeals to culinary leaders seeking a dynamic environment with a focus on creating memorable passenger experiences. The position offers opportunities for career growth, comprehensive benefits, and a collaborative culture that values diversity and inclusion. Bilingual candidates with Spanish proficiency are preferred. The work arrangement is based at the airport location.

This Senior Area Executive Chef role within Sodexo Corporate Services supports a talent community for high-profile corporate accounts in Washington DC. The position involves overseeing diverse food service operations including corporate cafés, micro-markets, and high-end catering programs. Key responsibilities include designing innovative menus, leading and mentoring culinary teams, and managing inventory and kitchen operations to ensure efficiency. The opportunity appeals to ambitious chefs seeking creative freedom to shape dining concepts and drive sustainability initiatives within a dynamic, innovation-driven culture. The role offers significant career growth potential across multiple client sites and supports a flexible schedule with standard business hours.

The Transportation Dispatcher role at gategroup involves coordinating driver movements to and from aircraft to support in-flight culinary operations. Key responsibilities include dispatching drivers efficiently, tracking and logging arrival and departure times, preparing boarding documentation, and compiling passenger count reports. This position appeals to candidates seeking a collaborative team environment focused on hospitality, excellence, and respect. The role offers a comprehensive benefits package including health insurance, retirement matching, and free meals, while providing opportunities for professional growth within a diverse organization. The work arrangement requires on-site presence at airport locations, with schedules that may vary to include weekends, holidays, and overtime.

This full-time Sous Chef role operates within Sodexo's Airline Lounge segment at the Alaska Airlines Lounge in Portland, Oregon. The position focuses on managing upscale food production, overseeing purchasing and inventory, and ensuring strict compliance with culinary standards and food safety protocols. Key responsibilities include leading team development, forecasting production needs, and maintaining high-quality menu execution in a high-volume airport environment. The role appeals to culinary professionals seeking a dynamic setting with a collaborative culture that values innovation and employee growth. Benefits include comprehensive health coverage, retirement matching, and paid time off starting immediately. Candidates must be able to pass a TSA background check and obtain an airport badge.

The Transportation Dispatcher role supports gategroup's in-flight catering operations by coordinating driver movements to and from aircraft. Key responsibilities include dispatching drivers efficiently, tracking and logging arrival and departure times, preparing boarding documentation, and compiling passenger count reports. The position appeals to candidates seeking a team-oriented environment that values excellence, passion, and respect, with opportunities to contribute to making travel experiences better. The role requires physical stamina for lifting up to 50 pounds and working in varied weather conditions, while offering a comprehensive benefits package including health insurance, retirement matching, and free meals.

This full-time Account Manager role supports flight kitchen operations at Miami International Airport, serving as the primary liaison between airline clients and the Gate Gourmet team. The position involves managing customer expectations, overseeing inventory and billing accuracy, and coordinating special events to ensure service quality. Key responsibilities include conducting routine audits, resolving operational issues, and maintaining detailed communication between the client and internal departments. The role appeals to those seeking a dynamic environment within a hospitality-focused culture that values excellence, passion, and respect. While based on-site, the position includes occasional travel. The team offers a supportive atmosphere with comprehensive benefits and opportunities for professional growth in a fast-paced setting.

The Associate Veterinarian role at Hillsboro Veterinary Clinic involves delivering high-quality medical care and leading a supportive veterinary team within the WellHaven network. Key responsibilities include performing surgery, dentistry, and anesthesia, maintaining accurate medical records, and providing exceptional client communication while adhering to safety and ethical standards. This position is appealing due to its strong emphasis on work-life balance, offering full-time benefits for 30-hour weeks, generous paid time off, and a flexible continuing education allowance. The clinic fosters a collaborative culture that prioritizes personal growth and community connection, situated in a vibrant location near Portland with easy access to outdoor adventures. The role is performed onsite at the hospital.

The Kitchen Manager role at the Row NYC hotel in Manhattan involves coordinating and supervising all daily back-of-house kitchen operations for a large-scale hospitality property. Key responsibilities include leading kitchen staff, ensuring strict adherence to food safety and sanitation standards, managing inventory and labor costs, and maintaining high-quality food execution across all service periods. This position appeals to candidates seeking a dynamic environment within a globally recognized hospitality company, offering opportunities to work in a premier Times Square location with a focus on operational excellence and team development.