Culinary Leader Executive Sous Chef & Menu Innovator
NextGen Hospitality Solutions
Orange, CA
Food Service
$96k - $105k / year
Chef De Cuisine (Executive Sous Chef) - Orange Hill, Orange, CA
Orange Hill Restaurant
Placentia, CA
New
Food Service
$10 / hour
Chef De Cuisine (Executive Sous Chef) - Orange Hill, Orange, CA
Specialty Restaurants
Orange, CA
New
Food Service
$110k - $120k / year
Executive Sous Chef Lead Kitchen & Culinary Innovation
Lawrys Restaurants
Newport Beach, CA
Food Service
$75k - $80k / year
Club Kitchen Leader: Executive Sous Chef
ClubCorp
Seal Beach, CA
Food Service
Parkwide Executive Sous Chef & Banquets Lead
Six Flags
Buena Park, CA
Food Service
Executive Sous Chef: Lead Culinary Ops & Cost Control
Compass Group
Duarte, CA
Food Service
Executive Banquet Sous Chef: Fine-Dining Leader
Specialty Restaurants
Monterey Park, CA
New
Food Service
Executive Sous Chef: Lead Kitchen & Menu Innovation
Water Grill South Coast Plaza
Costa Mesa, CA
Food Service
Health Insurance
$80k - $100k / year
Onsite Executive Sous Chef - Luxury Residential Dining
Sodexo Group
Newport Beach, CA
Food Service
Executive Sous Chef: Park Food Operations & Catering Lead
Canada's Wonderland
Buena Park, CA
New
Food Service
Executive Sous Chef Park Operations, Menu & Budget Lead
Knott's Berry Farm
Buena Park, CA
Food Service
Executive Sous Chef: Lead Creative Kitchen & Cost Control
Compass Group
Bradbury, CA
New
Food Service
Regional Executive Chef - West Coast (Remote)
Sodexo Live!
🌎 Remote
New
Remote
Food Service
$160k - $175k / year
Remote Executive Chef & Clinical Kitchen Lead
Latent AI
🌎 Remote
New
Remote
Food Service
Health Insurance
$85k - $100k / year
Remote Executive Chef - Senior Living Dining
NexDine
🌎 Remote
New
Remote
Food Service
Job Description
Working as an Executive Chef in Brea, CA
There are 1,622 Executive Chef opportunities available in Brea, 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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