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Chef De Partie Jobs overseas

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Executive Chef at bartaco
Charleston, South Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Inventory Management, Staff Training, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Team Management, Menu Execution, Hospitality, Problem Solving
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and strong leadership and communication skills. Flexibility to work evenings, weekends, and holidays, as well as the ability to lift up to 50 pounds, is required.
Experience Required
Minimum 2 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hyderabad, Telangana, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Leadership, Budgeting, Inventory Management, Sanitation Standards, Customer Service, Performance Management, Food Presentation, Purchasing
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or related field with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Municipalty of Irqah, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Purchasing, Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Culinary Expertise, Team Leadership, Haccp, Halal Food Preparation, Cost Analysis, Budget Management, Vendor Negotiation, Menu Development, P&L Responsibility, Kitchen Operations Management, Staff Training, Quality Control, Time Management, Problem Solving, Communication, Analytical Thinking
Specialization
Requires 8-10 years of professional culinary experience in high-volume or luxury hospitality settings. Must hold a culinary degree and HACCP certification, with proven expertise in budget management and team leadership.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
, South Sinai, Egypt - Full Time
Skills Needed
Culinary Expertise, Team Leadership, Haccp Protocols, Cost Analysis, Budget Management, Vendor Negotiation, Menu Development, P&L Responsibility, Kitchen Operations, Food Safety, Time Management, Problem Solving, Communication, Analytical Thinking, Resource Allocation, Quality Control
Specialization
Requires 8-10 years of professional culinary experience in high-volume or luxury hospitality settings. Must hold a culinary degree and a mandatory HACCP Food Safety Certification.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
Makassar, South Sulawesi, Indonesia - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Food Cost Control, Budgeting, Forecasting, Food Safety Compliance, Banqueting Operations, A La Carte Service, Strategic Planning, Staff Mentoring, Operational Management, Culinary Innovation
Specialization
Proven experience as an Executive Chef in a 4-star hotel with a strong background in menu development and financial acumen. Requires exceptional leadership skills and a hands-on approach to operational excellence.
Experience Required
Minimum 10 year(s)
Executive Chef at Napa on Providence
Charlotte, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Budget Management, Inventory Management, Staff Training, Food Safety, Sanitation Standards, Performance Management, Event Coordination, Guest Relations, Kitchen Operations, Recipe Development
Specialization
Candidates must have at least 5 years of experience as an Executive Chef, preferably in high-volume, upscale restaurants. Formal culinary or business education and ServSafe certification are preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Brookdale Senior Living Inc.
Kansas City, Missouri, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Safety, Sanitation Principles, Team Supervision, Customer Service, Food Preparation, Recipe Modification, Kitchen Management, Budgeting, Staff Training, Quality Control
Specialization
Requires an Associate's degree or equivalent with two to four years of related experience. Must be ServSafe certified and hold all necessary local and state food handling licenses.
Experience Required
Minimum 2 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Leadership, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Amman, Amman, Jordan - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Leadership, Operational Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef at JDM GOLF LLC
Phoenix, Arizona, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Costing, Quality Control, Food Safety Compliance, Event Planning, Catering Services, Budget Management, Vendor Management, Staff Training, Pos Systems, Microsoft Word, Microsoft Excel, Interpersonal Communication, Problem Solving
Specialization
Requires a culinary degree or approved apprentice program and a high school diploma or GED. Candidates must have 5 to 10 years of experience as an Executive Chef or Executive Sous Chef and a valid AZ Food Manager Certification.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Sarawak, Malaysia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Customer Service, Inventory Management, Performance Management, Food Presentation, Operational Leadership, Financial Performance
Specialization
Requires a high school diploma with 6 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at Trailborn Hotel Management LLC
Jackson, Wyoming, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Banquet Operations, Cost Control, Food Safety, Team Management, Inventory Management, Staff Training, Event Execution, Budgeting, Sanitation Standards, Dietary Accommodations
Specialization
Candidates should have at least 5 years of progressive culinary leadership experience in upscale restaurant and banquet environments. A culinary degree and ServSafe certification are preferred or required.
Experience Required
Minimum 5 year(s)
Executive Chef at The h.wood Group
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Kitchen Operations Management, Staff Training And Mentoring, Budget Management, Inventory Control, Food Safety Compliance, Cost Analysis, Labor Cost Control, Health Code Compliance, Vendor Management, Team Leadership
Specialization
Candidates should have 4-6 years of experience in a professional busy kitchen and a Serve Safe Certification. A culinary degree or certificate is preferred, along with the physical ability to handle demanding shifts and heavy lifting.
Experience Required
Minimum 5 year(s)
Executive Chef at Culinesse LLC
Davidson, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Menu Creation, Food Cost Control, Kitchen Management, Sanitation Practices, Catering Services, Staff Supervision, Plating And Presentation, Knife Skills, Inventory Management, Special Diet Preparation, Performance Reviews
Specialization
Candidates must have a high school diploma and at least four years of experience as an Executive Chef. Experience in contract food service and senior dining is strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Malé Atoll, Maldives - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Training & Mentoring
Specialization
Requires a high school diploma with 6 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Candidates must demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at Barclay House of Aiken
Baton Rouge, Louisiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Implementation, Staff Management, Inventory Management, Food Quality Control, Health And Sanitation Compliance, Hospitality Management, Customer Service, Budgeting, Scheduling, Regulatory Compliance, Pos Systems
Specialization
Requires an Associate's or Bachelor's degree in Culinary Arts or Hospitality along with ServSafe and Food Manager certifications. Candidates should have at least 2 years of experience in a lead cook role and preferred experience in staff management.
Experience Required
Minimum 2 year(s)
Executive Chef at Harbor Retirement Associates
Olney, Maryland, United States - Full Time
Skills Needed
Menu Planning, Inventory Management, Food Preparation, Staff Supervision, Haccp Compliance, Osha Regulations, Sanitation Standards, Nutritional Guidelines, Performance Appraisals, Budgeting, Microsoft Office, Outlook, Communication, Decision Making, Infection Control, Servant Leadership
Specialization
Candidates must have a high school diploma, a valid Certified Dietary Manager certification, and at least one year of experience in both cooking and management. Knowledge of HACCP, OSHA, and state food-handling regulations is required.
Experience Required
Minimum 2 year(s)
Executive Chef at The h.wood Group
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Menu Innovation, Staff Training And Mentoring, Budget Management, Inventory Control, Food Safety Compliance, Cost Analysis, Labor Cost Control, Health Code Compliance, Sop Development, Vendor Management
Specialization
Candidates should have 4-6 years of experience in a professional busy kitchen and a Serve Safe Certification. A culinary degree or certificate is preferred, along with the physical ability to handle demanding shifts and heavy lifting.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Kochi, kerala, India - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Haccp Compliance, Team Mentoring, Inventory Control, Supplier Relationship Management, Food Safety, Kitchen Operations, Sustainability Practices, Staff Training, Budgeting, Guest Experience Management, Strategic Planning, Quality Control, Resource Management
Specialization
Seeking a visionary culinary leader with strong operational expertise and a passion for storytelling through food. Must be a hands-on leader capable of driving excellence and managing high-performing teams in a luxury resort environment.
Experience Required
Minimum 10 year(s)
Executive Chef at bartaco
Charleston, South Carolina, United States -
Full Time

Start Date

Immediate

Expiry Date

11 Oct, 26

Salary

100000.0

Posted On

13 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Leadership, Kitchen Operations, Inventory Management, Staff Training, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Team Management, Menu Execution, Hospitality, Problem Solving

Industry

Restaurants

Description
Description At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for Chefs to create the bartaco experience and who live and breathe our touchstones. Our culture is defined by these values and guides how we work together to create the most incredible experiences for our guests. Pride: You take pride in your work and in contributing to something special Good People: You value teamwork, treat others with kindness, and build trust with those around you Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone’s day A brief look at what you’ll do as an Executive Chef at bartaco: As an Executive Chef at bartaco, you are the culinary leader responsible for ensuring the highest standards of food quality, consistency, and operational excellence. You will guide your team to execute our established culinary standards with precision, ensuring every dish meets bartaco's commitment to excellence. Your role is to maintain smooth kitchen operations, uphold our brand's standards, and drive guest satisfaction through impeccable food quality and service. This role requires a strong culinary leader with a passion for maintaining operational excellence, driving consistency, and ensuring that every dish reflects bartaco’s commitment to high standards and exceptional guest satisfaction. As an Executive Chef, you will be a key ambassador for bartaco's brand and culture, helping to create memorable dining experiences for our guests. Key responsibilities include: Leading the kitchen team by embodying bartaco’s core leadership principles and touchstones Oversee daily kitchen operations, ensuring seamless execution of service and operational standards Ensuring consistent execution of bartaco's culinary standards across every dish and service Maintaining deep knowledge of recipes and kitchen procedures to ensure operational consistency and quality Overseeing inventory management, analyzing AVT, ensuring proper ordering, tracking, analyzing AVT, proactive resolution of issues, and ensuring accountability Ensuring compliance with all health, safety, and company policies to maintain a safe and efficient kitchen environment Supporting the General Manager in optimizing kitchen operations and aligning team efforts toward delivering exceptional guest experiences Ensuring that the culinary team consistently meets the standards of taste, presentation, and quality that bartaco is known for Recruit, train, and develop a high-performing team, promoting teamwork, accountability, and a guest-obsessed mentality Manage and communicate effectively around rollouts, ensuring smooth execution and team readiness Ensure daily, informative, and inspiring pre-shifts occur, keeping the team aligned and motivated Demonstrate strong business acumen through managing financial performance, including budgeting, forecasting, cost control, and revenue growth Mentorship, coaching, and accountability—ensuring every role contributes to exceptional service and operational excellence Perks, Benefits + Rewards, just for you: A fun work environment! Career development and advancement opportunities Competitive pay Meal discounts when dining at bartaco Paid vacation time Gym and fitness center discounts Opportunity to learn multiple languages/language education Discounted virtual pet care Medical, dental, and vision insurance Mental Health and holistic wellness support 401K enrollment and matching Requirements Requirements: 3 years of restaurant experience as an Executive Chef A passion for hospitality and a commitment to delivering outstanding guest experiences Exceptional leadership and communication skills Experience mentoring and training hourly team members Attention to detail and problem-solving skills Flexibility to work evenings, weekends, and holidays Physical Skills: Bring an energetic hustle and positive attitude to every shift Able to tolerate long periods working on foot/standing up Able to lift and move objects up to 50 pounds
Responsibilities
The Executive Chef leads the kitchen team to ensure high standards of food quality, consistency, and operational excellence. Responsibilities include managing daily operations, overseeing inventory, and mentoring staff to deliver exceptional guest experiences.
Executive Chef at bartaco
Charleston, South Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Inventory Management, Staff Training, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Team Management, Menu Execution, Hospitality, Problem Solving
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and strong leadership and communication skills. Flexibility to work evenings, weekends, and holidays, as well as the ability to lift up to 50 pounds, is required.
Experience Required
Minimum 2 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hyderabad, Telangana, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Leadership, Budgeting, Inventory Management, Sanitation Standards, Customer Service, Performance Management, Food Presentation, Purchasing
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or related field with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Municipalty of Irqah, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Purchasing, Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Culinary Expertise, Team Leadership, Haccp, Halal Food Preparation, Cost Analysis, Budget Management, Vendor Negotiation, Menu Development, P&L Responsibility, Kitchen Operations Management, Staff Training, Quality Control, Time Management, Problem Solving, Communication, Analytical Thinking
Specialization
Requires 8-10 years of professional culinary experience in high-volume or luxury hospitality settings. Must hold a culinary degree and HACCP certification, with proven expertise in budget management and team leadership.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
, South Sinai, Egypt - Full Time
Skills Needed
Culinary Expertise, Team Leadership, Haccp Protocols, Cost Analysis, Budget Management, Vendor Negotiation, Menu Development, P&L Responsibility, Kitchen Operations, Food Safety, Time Management, Problem Solving, Communication, Analytical Thinking, Resource Allocation, Quality Control
Specialization
Requires 8-10 years of professional culinary experience in high-volume or luxury hospitality settings. Must hold a culinary degree and a mandatory HACCP Food Safety Certification.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
Makassar, South Sulawesi, Indonesia - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Food Cost Control, Budgeting, Forecasting, Food Safety Compliance, Banqueting Operations, A La Carte Service, Strategic Planning, Staff Mentoring, Operational Management, Culinary Innovation
Specialization
Proven experience as an Executive Chef in a 4-star hotel with a strong background in menu development and financial acumen. Requires exceptional leadership skills and a hands-on approach to operational excellence.
Experience Required
Minimum 10 year(s)
Executive Chef at Napa on Providence
Charlotte, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Budget Management, Inventory Management, Staff Training, Food Safety, Sanitation Standards, Performance Management, Event Coordination, Guest Relations, Kitchen Operations, Recipe Development
Specialization
Candidates must have at least 5 years of experience as an Executive Chef, preferably in high-volume, upscale restaurants. Formal culinary or business education and ServSafe certification are preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Brookdale Senior Living Inc.
Kansas City, Missouri, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Safety, Sanitation Principles, Team Supervision, Customer Service, Food Preparation, Recipe Modification, Kitchen Management, Budgeting, Staff Training, Quality Control
Specialization
Requires an Associate's degree or equivalent with two to four years of related experience. Must be ServSafe certified and hold all necessary local and state food handling licenses.
Experience Required
Minimum 2 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Makkah Al Mukarramah, Makkah Region, Saudi Arabia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Leadership, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Amman, Amman, Jordan - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Leadership, Operational Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef at JDM GOLF LLC
Phoenix, Arizona, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Costing, Quality Control, Food Safety Compliance, Event Planning, Catering Services, Budget Management, Vendor Management, Staff Training, Pos Systems, Microsoft Word, Microsoft Excel, Interpersonal Communication, Problem Solving
Specialization
Requires a culinary degree or approved apprentice program and a high school diploma or GED. Candidates must have 5 to 10 years of experience as an Executive Chef or Executive Sous Chef and a valid AZ Food Manager Certification.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Sarawak, Malaysia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Customer Service, Inventory Management, Performance Management, Food Presentation, Operational Leadership, Financial Performance
Specialization
Requires a high school diploma with 6 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at Trailborn Hotel Management LLC
Jackson, Wyoming, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Banquet Operations, Cost Control, Food Safety, Team Management, Inventory Management, Staff Training, Event Execution, Budgeting, Sanitation Standards, Dietary Accommodations
Specialization
Candidates should have at least 5 years of progressive culinary leadership experience in upscale restaurant and banquet environments. A culinary degree and ServSafe certification are preferred or required.
Experience Required
Minimum 5 year(s)
Executive Chef at The h.wood Group
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Kitchen Operations Management, Staff Training And Mentoring, Budget Management, Inventory Control, Food Safety Compliance, Cost Analysis, Labor Cost Control, Health Code Compliance, Vendor Management, Team Leadership
Specialization
Candidates should have 4-6 years of experience in a professional busy kitchen and a Serve Safe Certification. A culinary degree or certificate is preferred, along with the physical ability to handle demanding shifts and heavy lifting.
Experience Required
Minimum 5 year(s)
Executive Chef at Culinesse LLC
Davidson, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Menu Creation, Food Cost Control, Kitchen Management, Sanitation Practices, Catering Services, Staff Supervision, Plating And Presentation, Knife Skills, Inventory Management, Special Diet Preparation, Performance Reviews
Specialization
Candidates must have a high school diploma and at least four years of experience as an Executive Chef. Experience in contract food service and senior dining is strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Malé Atoll, Maldives - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Training & Mentoring
Specialization
Requires a high school diploma with 6 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Candidates must demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at Barclay House of Aiken
Baton Rouge, Louisiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Implementation, Staff Management, Inventory Management, Food Quality Control, Health And Sanitation Compliance, Hospitality Management, Customer Service, Budgeting, Scheduling, Regulatory Compliance, Pos Systems
Specialization
Requires an Associate's or Bachelor's degree in Culinary Arts or Hospitality along with ServSafe and Food Manager certifications. Candidates should have at least 2 years of experience in a lead cook role and preferred experience in staff management.
Experience Required
Minimum 2 year(s)
Executive Chef at Harbor Retirement Associates
Olney, Maryland, United States - Full Time
Skills Needed
Menu Planning, Inventory Management, Food Preparation, Staff Supervision, Haccp Compliance, Osha Regulations, Sanitation Standards, Nutritional Guidelines, Performance Appraisals, Budgeting, Microsoft Office, Outlook, Communication, Decision Making, Infection Control, Servant Leadership
Specialization
Candidates must have a high school diploma, a valid Certified Dietary Manager certification, and at least one year of experience in both cooking and management. Knowledge of HACCP, OSHA, and state food-handling regulations is required.
Experience Required
Minimum 2 year(s)
Executive Chef at The h.wood Group
New York, New York, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Menu Innovation, Staff Training And Mentoring, Budget Management, Inventory Control, Food Safety Compliance, Cost Analysis, Labor Cost Control, Health Code Compliance, Sop Development, Vendor Management
Specialization
Candidates should have 4-6 years of experience in a professional busy kitchen and a Serve Safe Certification. A culinary degree or certificate is preferred, along with the physical ability to handle demanding shifts and heavy lifting.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Kochi, kerala, India - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Haccp Compliance, Team Mentoring, Inventory Control, Supplier Relationship Management, Food Safety, Kitchen Operations, Sustainability Practices, Staff Training, Budgeting, Guest Experience Management, Strategic Planning, Quality Control, Resource Management
Specialization
Seeking a visionary culinary leader with strong operational expertise and a passion for storytelling through food. Must be a hands-on leader capable of driving excellence and managing high-performing teams in a luxury resort environment.
Experience Required
Minimum 10 year(s)