Executive Chef - Gourmet

You will own kitchen operations at a high-volume Bon Appetit account, driving food quality, sanitation, and cost control. You will lead a team of culinary staff, set menus, and ensure compliance with health and safety standards. This role puts creative freedom in your hands, backed by a company that values culinary trends over corporate recipes. You will make an immediate impact through hands-on leadership and operational excellence.

Sous Chef at Goucher College owns kitchen production and service for a high-volume campus dining operation. You'll coordinate cooks, enforce food safety protocols, and step in for the Executive Chef when needed. The role demands 3+ years of culinary experience and open availability including nights. You'll join a team that cooks from scratch with fresh, local ingredients across 1,000+ cafés nationwide. This position offers free meals, parking, and uniforms plus paid time off and holidays.

Executive Catering Chef owns kitchen operations at the University of Utah, directing meal production for on-campus dining across 300+ colleges. You will lead a culinary team, manage menus, and uphold ServSafe standards in a high-volume, food-forward environment. Reporting to senior leadership, you will drive food quality, sanitation, and cost controls. This role stands out with its focus on re-inventing campus dining through innovative, tech-infused spaces.

Own the daily kitchen operations at Emory University, delivering 3,000+ meals per day across residential dining, retail, and catering. You'll partner with the Executive Chef to drive culinary innovation and maintain food quality, using fresh ingredients and seasonal menus. With 5+ years of progressive culinary leadership, you will coach a team of 20+ hourly associates, manage budgets, and ensure HACCP compliance. This role offers creative freedom in a non-standardized, restaurant-style environment, with direct impact on campus dining culture.

You will own the culinary operation for a senior living community in New York, delivering 100% resident satisfaction through ServSafe-certified food safety and high-quality meal presentation. You lead the kitchen team, manage budgets, and drive menu innovation using local seasonal ingredients. This role blends hands-on cooking with strategic financial oversight. You get to build community through daily dining experiences with a supportive hospitality brand.

The Senior Sous Chef leads daily culinary operations at Harvard Business School in Boston, MA. This role ensures high-quality food production while executing premier catering and special events. The ideal candidate thrives in a fast-paced hospitality environment and focuses on culinary excellence and team development.