Remote Sous Chef: Lead Menu Creation & Kitchen Ops
Unavailable
🌎 Remote
Remote
Food Service
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Remote Sous Chef Rotational 3-on/3-off in Alaska Kitchen
NANA Management Services
🌎 Remote
Remote
Food Service
Diversity Leader
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Executive Sous Chef
Auberge Collection
Newport, RI
New
Food Service
Dental Insurance
Vision Insurance
Education
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Executive Chef
D.C. Global Talent
Newport, RI
Food Service
$105k - $120k / year
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Executive Chef
Burtons Grill & Bar
Mansfield, MA
New
Food Service
$75k - $90k / year
‌
Executive Chef
Burtons Grill
Mansfield, MA
New
Food Service
‌
Executive Chef - Upscale Fine Dining
Gecko Hospitality
Providence, RI
Food Service
Dental Insurance
Vision Insurance
$85k - $100k / year
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Sous Chef
Roman Catholic Diocese of Providence
Warwick, RI
New
Food Service
$68k - $70k / year
‌
Catering Executive Chef
Gecko Hospitality
Providence, RI
New
Food Service
‌
EXECUTIVE CHEF
Public Kitchen and Bar
Providence, RI
Food Service
Health Insurance
Dental Insurance
Vision Insurance
$100 / hour
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EXECUTIVE CHEF
Locanda
Saunderstown, RI
New
Food Service
Health Insurance
Dental Insurance
Vision Insurance
$100k / year
‌
Fine Dining Executive Chef
New Day Executive Search
Newport, RI
Food Service
Dental Insurance
Vision Insurance
$105k - $120k / year
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Executive Chef Banquets & Catering
Highgate Hotels LP
Providence, RI
Food Service
Health Insurance
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SR. EXECUTIVE CHEF - Gainesville, FL
Compass Group, North America
Providence, RI
Food Service
Parental Leave
$100k - $125k / year
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Executive Chef - Banquets & Catering
The Westin Las Vegas Hotel, Casino & Spa
Providence, RI
New
Food Service
Health Insurance
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Restaurant- Hospitality Recruiter / Growing Company / Unlimited Income
Superior Talent Source
🌎 Remote
New
Part-Time
Remote
Food Service
Flexible Schedule
Job Description
Working as an Executive Chef in Warwick, RI
There are 598 Executive Chef opportunities available in Warwick, RI 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.