Executive Sous Chef: Lead High-Impact Kitchen & Events
Sonesta Hotels International Corporation in
Milpitas, CA
New
Food Service
‌
Executive Sous Chef: Lead Creative, High-Volume Kitchens
Sonesta Hotels International
Milpitas, CA
New
Food Service
‌
Executive Chef
SpaceXAI
Palo Alto, CA
New
Food Service
Dental Insurance
Vision Insurance
$100k - $165k / year
‌
Executive Chef
Pantera Capital
Palo Alto, CA
New
Food Service
Dental Insurance
Vision Insurance
$100k - $165k / year
‌
Executive Chef
Radiate Hospitality
Palo Alto, CA
New
Food Service
Health Insurance
‌
Executive Chef - High-Volume Healthcare Kitchens (Remote)
Compass Group USA
🌎 Remote
New
Remote
Food Service
‌
Executive Chef Lead High-Volume Teams at Remote Sites
Aramark
🌎 Remote
New
Remote
Hourly
Food Service
‌
Executive Sous Chef
Xai
Palo Alto, CA
Food Service
Dental Insurance
Vision Insurance
$100k - $165k / year
‌
Executive Sous Chef
sonesta
San Jose, CA
New
Food Service
Dental Insurance
Vision Insurance
Parental Leave
$75k - $80k / year
‌
Executive Sous Chef
King's Seafood
San Jose, CA
New
Food Service
401(k)
Health Insurance
Dental Insurance
Vision Insurance
$65k - $80k / year
‌
Executive Chef
Location900 Stanford Shopping Center
Palo Alto, CA
New
Food Service
Dental Insurance
Vision Insurance
$98k - $118k / year
‌
Executive Chef
P.F. Chang's
Palo Alto, CA
New
Food Service
Dental Insurance
Vision Insurance
$98k - $118k / year
‌
Executive Chef
Quince &
Palo Alto, CA
New
Food Service
Dental Insurance
Vision Insurance
‌
Executive Chef
Xai
Palo Alto, CA
Food Service
Dental Insurance
Vision Insurance
$100k - $165k / year
‌
Executive Chef
Radiate Hotels
Palo Alto, CA
Food Service
Health Insurance
‌
Remote Executive Chef - High-Volume Culinary Leader
Aramark
🌎 Remote
Remote
Hourly
Food Service
Job Description
Working as an Executive Chef in Milpitas, CA
There are 2,135 Executive Chef opportunities available in Milpitas, CA all with unique requirements.
An Executive Chef is a culinary leader in a restaurant organization. They are the steward of all culinary activities in their respective restaurant and do so by defining clear objectives and providing superior leadership and direction to a team of cooks, chefs, sous chefs, dining room managers/captains, food service managers, bakers, and bartenders as well as outside vendors.
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