Commute Time
Date Posted
Title
Job Type
Benefits
Pay
5962 Sous Chef Food Manufacturing jobs in Washington,DC
New, Posted 5 hours ago
SV-Line Cook
Sixty Vines
Washington, DC 20011
OnsiteFlexible ScheduleHealth InsurancePaid Time Off
- SV-Line Cook
- Lift a minimum of 50 lbs
- Properly use a knife and other equipment required to execute necessary tasks
- Stand for long periods of time
- Must be able to read and understand tickets
- Must maintain a current Food Handler's Certification
Cook
Hyatt Hotels
Bethesda, MD 20811
Cook
Hyatt
Bethesda, MD 20811
Culinary Intern
Army National Guard
Arlington, VA 22201
New, Posted 5 hours ago
Cook
HHM Hotels
Bethesda, MD 20817
~ 25 min Onsite
- Previous culinary experience or equivalent training required
- Department of Health Sanitation certificate may be required
- High School diploma preferred
New, Posted 5 hours ago
Banquets Line Cook
Salamander DC
Washington, DC 20011
Onsite
- Ability to set up, maintain and breakdown buffet displays
- Ability to create appropriate buffet displays up to 5-6 feet in height
- Must possess basic computational ability
- Must be able to read and write to facilitate the communication process
- Ability to grasp, lift and carry up to 50 pounds
- Requires manual dexterity to use and operate all necessary equipment
- Ability to physically self-demonstrate culinary techniques
- Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally
- Proper usage and handling of various kitchen machinery
- Requires good communication skills, both verbal and written
- Must be able to exert well-paced ability in limited space
- Ability to create, build, handle, and dismantle displays up to 8 feet high
- Ability to physically handle knives, pots, mirrors, or other display items
- Must be able to speak, read, write and understand the primary language(s) used in the workplace
- Ability to read recipes and follow their instructions
- Must be 18 years of age or older
- Ability to perform cutting skills on work surfaces topped with cutting boards
- Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks
- Must be able to stand for a minimum of 8 hours per day
- High school or equivalent education required
- Minimum of 2+ years of line cook experience in comparable environment required
- Must be able to lift up to 30 lbs. on a regular and continuing basis
New, Posted 5 hours ago
Banquets Line Cook
Salamander Employer DC, LLC
Washington, DC 20011
Onsite
- Must possess basic computational ability
- Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same
- Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment
- Must be able to read and write to facilitate the communication process
- Requires manual dexterity to use and operate all necessary equipment
- Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen
- Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally
- Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings
- Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height
- Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices
- Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally
- Must be able to speak, read, write and understand the primary language(s) used in the workplace
- Ability to read recipes and follow their instructions
- Must be 18 years of age or older
- Must be able to stand for a minimum of 8 hours per day
- High school or equivalent education required
- Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis
- Minimum of 2+ years of line cook experience in comparable environment required
- Must be able to lift up to 30 lbs. on a regular and continuing basis
New, Posted 5 hours ago
Banquet Chef
The Line
Washington, DC 20011
$300 bonus
OnsiteHealth InsurancePaid Time OffRetirement Benefit
- Ability to lift up to 30lbs up to 50 times per shift
- Must possess strong leadership skills
- Lift and empty trashcans weighing up to 150lbs
- Ability to sit for one (1) hour, stand and/or walk, push, kneel, bend, balance, squat, reach and stretch for eight (8) hours per day
- At least three (3) years' culinary banquets and catering experience
- Excellent reading, writing and oral proficiency in the English Language
- Experience in high volume dining and fine dining background
- Banquet Chef
New, Posted 5 hours ago
Prep Cooks, Line Cooks, Dishwashers - Tatte Westbard
Tatte Bakery and Cafe
Bethesda, MD 20817
$18-$19.50/hr
~ 25 min OnsiteFlexible ScheduleHealth InsurancePaid Time OffRetirement Benefit
- Must be able to work 8+ hours a day on feet
- Must be able to lift, move, and carry 50+lbs
New, Posted 5 hours ago
Catering Chef
ARAMARK
Washington, DC 20011
OnsiteHealth InsurancePaid Time OffRetirement Benefit
- Requires at least 2 years of experience
- Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.
- Ability to stand for extended periods of time
What companies are hiring Sous Chef Food Manufacturing jobs in Washington,DC?
- Sixty Vines
- Hyatt Hotels
- Hyatt
- Army National Guard
- HHM Hotels
- Salamander DC
- Salamander Employer DC, LLC
- The Line
- Tatte Bakery and Cafe
- ARAMARK
- Sixty Vines
- Hyatt Hotels
- Hyatt
- Army National Guard
- HHM Hotels
- Salamander DC
- Salamander Employer DC, LLC
- The Line
- Tatte Bakery and Cafe
- ARAMARK
What is the hourly salary range for Sous Chef Food Manufacturing jobs in Washington,DC?
The hourly salary range is $18 - $19.5.
The hourly salary range is $18 - $19.5.
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