52 lead chef jobs at 32 companies in Greenbelt, MD
1d
Save
Mark Applied
Hide
Lead Chef
Chantilly, Virginia, United States
$22-$26/hr OnsiteFull Time
3+ YOEServeSafe Manager certification, 3+ years of food preparation or cooking experience, valid driver's license, and eligibility for company insurance coverage; mental health experience or education preferred.
1d
Save
Mark Applied
Hide
Lead Chef
Chantilly, Virginia, United States
$22-$26/hr OnsiteFull Time
3+ YOEServe Safe Manager certification, 3+ years of food preparation or cooking experience, valid driver's license, and eligibility for company vehicle insurance; mental health experience or education preferred.
401k
2d
Save
Mark Applied
Hide
Executive Chef
Washington, D.C., District of Columbia, United States
$96k-$110k/yr OnsiteFull Time
2+ YOERequires 2+ years as an Executive Chef in a comparable fast-paced environment, culinary management experience, financial acumen, budgeting and inventory skills, and the ability to lead diverse teams.
ClassPass
1w
Save
Mark Applied
Hide
Executive Sous Chef
Washington, District of Columbia, United States
$60k-$90k/yr OnsiteFull Time
4+ YOE4+ years Executive Sous Chef experience in full-service restaurants and ability to lead and manage kitchen staff.
3w
Save
Mark Applied
Hide
Sous Chef
Great Falls, Virginia, United States
$68k-$73k/yr OnsiteFull Time
2+ YOE2+ years as a lead line cook or prior sous chef, high school diploma/GED, food safety certification recommended, ability to lift 50 lbs, culinary degree preferred.
1w
Save
Mark Applied
Hide
Executive Chef
Arlington, Virginia, United States
$75k-$90k/yr OnsiteFull Time
3+ YOE3+ MgmtServSafe certification, 3+ years as an executive chef, 3–5 years of management experience, extensive culinary knowledge, Microsoft applications proficiency, and ability to lead kitchen teams in high-volume settings.
Toast POS, XtraChef, Microsoft applications, Microsoft Excel, Microsoft Word, Microsoft PowerPoint, Microsoft Outlook, oven, deep fryer, mixer, grill, steamer, calculator, dishwasher, chef knives, computer, photocopier
1mo
Save
Mark Applied
Hide
Sous Chef
North Bethesda, Maryland, United States
$55k-$75k/yr OnsiteFull Time
2+ YOE2+ years sous chef experience, ability to lead and manage kitchen staff, oversee food prep, ordering, inventory and food-cost control; ability to lift up to 50 lbs and work varied shifts.
1mo
Save
Mark Applied
Hide
Outlet Sous Chef
Washington, District of Columbia, United States
OnsiteFull Time
Culinary experience to prepare and design food orders, uphold food safety and brand standards, lead and train hourly kitchen staff, fill in for Executive Chef, and support operational objectives.
3d
Save
Mark Applied
Hide
Executive Sous Chef
Washington, District of Columbia, United States
$70k-$90k/yr OnsiteFull Time
4+ YOERequires 4+ years of executive sous chef experience in a full-service restaurant and the ability to lead and manage kitchen staff.
1w
Save
Mark Applied
Hide
Executive Sous Chef
Washington, District of Columbia, United States
$60k-$90k/yr OnsiteFull Time
4+ YOEMinimum 4 years executive sous chef experience, ability to lead kitchen staff, manage ordering/inventory and control food and labor costs, work varied shifts, and perform physical kitchen tasks.
3w
Save
Mark Applied
Hide
Executive Chef
Washington, District of Columbia, United States
$85k-$105k/yr OnsiteFull Time
Experience leading high-volume culinary operations, menu design, budget and inventory management, food safety knowledge, culinary degree or equivalent experience, strong leadership and communication skills.
1mo
Save
Mark Applied
Hide
Sous Chef - Milk & Honey
Springfield, Virginia, United States
OnsiteFull Time
Experience in high-class dining and as a sous chef, ability to lead kitchen operations, lift up to 50 lbs, stand long shifts, communicate in noisy kitchens, and work evenings/weekends/holidays; 50–55 hours/week expected.
1w
Save
Mark Applied
Hide
Senior Sous Chef, Banquets - Waldorf Astoria Washington DC
Washington, District of Columbia, United States
$80k-$85k/yr OnsiteFull Time
3+ YOE3-5 years banquet chef experience, experience leading unionized teams and high-volume production; hands-on culinary leadership and operational oversight.
3mo
Save
Mark Applied
Hide
Sous Chef
Washington, District of Columbia, United States
OnsiteFull Time
3+ YOE3–5+ years kitchen experience with 1–2+ years in lead role; HACCP/food safety; strong coaching; flexible schedule.
KDS, POS, Google Workspace, HACCP
4w
Save
Mark Applied
Hide
Executive Chef
Washington, District of Columbia, United States
$111k-$142k/yr OnsiteFull Time
4+ YOEProven culinary leadership with 4+ years experience (or 6+ without degree); ability to lead kitchen operations, manage food cost, ensure sanitation and train staff.
1w
Save
Mark Applied
Hide
Sous Chef
Washington, District of Columbia, United States
$30/hr OnsiteFull Time
Lead kitchen shifts, maintain food safety, train staff, lift 50+ lb, pass background check for airport badge, reliable transportation, availability for weekends/evenings/holidays, Food Handlers certification.
2w
Save
Mark Applied
Hide
Cafe Head Chef - Maryland
Rockville or Bethesda or Bethesda or Annapolis
$76k-$96k/yr OnsiteFull Time
3+ YOE3+ years culinary/kitchen management experience, high school diploma, ability to lead teams, food safety and sanitation knowledge, strong communication and organizational skills.
2mo
Save
Mark Applied
Hide
Junior Sous Chef
Bethesda, Maryland, United States
$24/hr OnsiteFull Time
2+ YOE5 years cook experience (hotel/resort preferred); 2+ years lead line cook; ServSafe; able to work flexible schedule including days, evenings, weekends, holidays; strong communication.
1mo
Save
Mark Applied
Hide
Sous Chef (VA, Ashburn)
Ashburn, Virginia, United States
OnsiteFull Time
Leading kitchen operations, ensuring food safety and quality, managing cost control, scheduling, ordering, and developing kitchen staff; strong coaching and communication skills.
3mo
Save
Mark Applied
Hide
Sous Chef - Maggiano's-Annapolis
Annapolis, Maryland, United States
OnsiteFull Time
2+ YOE2+ Mgmt2+ years of management in a full-service restaurant; strong command of Italian-American cuisine; lead and train kitchen staff; food safety knowledge; flexible evenings, weekends, and holidays.