Falling Waters • 50 milesRemote · Hybrid · Onsite · Field · All Environments
Falling Waters • 50 milesRemote · Hybrid · Onsite · Field · All Environments
Falling Waters • 50 milesRemote · Hybrid · Onsite · Field · All Environments
Falling Waters • 50 milesRemote · Hybrid · Onsite · Field · All Environments
20 executive chef jobs at 13 companies in Falling Waters, WV
1w
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Executive Chef
Ashburn, Virginia, United States
$110k-$120k/yr OnsiteFull Time
3+ YOEHigh school diploma or equivalent; 3+ years as an Executive Chef; kitchen staff supervision, cost control, quality, sanitation, and budgeting expertise; valid county food handler’s and ServeSafe permits.
Aloha Point of Sale system
3mo
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F&B General - Executive Chef
Gettysburg, Pennsylvania, United States
OnsiteFull Time
Executive chef leadership in food and beverage, culinary expertise, menu development, and kitchen operations.
2w
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Executive Chef
Gaithersburg, Maryland, United States
$75k-$85k/yr OnsiteFull Time
5+ YOE5+ MgmtRequires 5+ years of culinary leadership, banquet and event operations experience, financial acumen, working culinary skills, team development experience, flexible availability, and ServSafe certification or ability to obtain it.
1d
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Executive Chef
Sterling, Virginia, United States
OnsiteFull Time
Extensive culinary experience in fine dining, banquets, catering, or luxury hospitality; kitchen leadership, menu planning, food safety, inventory control, and staff supervision required.
1w
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Executive Chef
Gaithersburg, Maryland, United States
$94k-$126k/yr OnsiteFull Time
4+ YOERequires a high school diploma/GED and 6 years of culinary or food and beverage experience, or a 2-year culinary or hotel management degree and 4 years of related experience.
Standard Operating Procedures (SOPs), Local Standard Operating Procedures (LSOPs)
5d
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Executive Chef
Gaithersburg or Washington or Reston
$85k-$105k/yr OnsiteFull Time
3+ YOERequires 3–5 years of culinary management in a high-volume full-service restaurant, food manager certification, leadership, menu rollout, cost control, purchasing, inventory, and scratch-cooking expertise.
3w
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Executive Chef 2
Dulles or Washington or Arlington
$78k-$100k/yr OnsiteFull Time
1+ YOE1+ MgmtProven culinary leadership in high-volume scratch kitchens, ServSafe and HACCP knowledge, 1-3 years management and related experience, associate or bachelor or equivalent experience, strong menu planning and computer skills.
1mo
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Executive Chef (1554568)
Poolesville, Maryland, United States
$110k-$125k/yr OnsiteFull Time
Experience leading culinary teams in high-volume hospitality or event-driven environments; strong menu development, food safety, cost and labor management, and team leadership skills.
2mo
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Executive Chef - Aventino's Italian Restaurant - Dulles International Airport
Dulles, Virginia, United States
OnsiteFull Time
2+ YOE5+ years progressive chef experience (or 2 years exec chef), strong financial acumen, team leadership, vendor management, menu development, ability to lift up to 50 lbs, flexible schedule including early mornings and weekends.
2mo
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Executive Chef (Shippensburg, PA, US, 17257)
Shippensburg, Pennsylvania, United States
OnsiteFull Time
4+ YOE2+ MgmtRequires culinary experience, management experience, culinary degree or equivalent, strong multitasking and communication skills.
2w
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Chef Manager
Westminster, Maryland, United States
OnsiteFull Time
3+ YOE3+ MgmtRequires 3+ years managing front- and back-of-house food service operations, executive chef training, catering and restaurant management experience, POS knowledge, menu implementation, recruiting, and team-building skills.
POS
1w
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Director Culinary Services-DCS
Hagerstown, Maryland, United States
$60k-$68k/yr OnsiteFull Time
Requires 7–10+ years of culinary leadership, 3–5+ years as a Director, Regional, or Executive Chef with P&L accountability, and experience managing large or multi-unit dining operations and teams.
Lean Six Sigma, HACCP, OSHA, CMS, HIPAA
1mo
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Cook/Line Prep Cook
Ashburn, Virginia, United States
$18-$22/hr OnsiteFull Time
High school diploma/GED; proven cooking or line cook experience preferred; knowledge of cooking methods, sanitation, and kitchen procedures; speed and accuracy; ability to follow Executive/Sous Chef instructions.
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