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Chef De Partie Jobs overseas

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Executive Chef at RH Restoration Hardware
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Financial Management, Inventory Control, Labor Cost Optimization, Staff Mentorship, Food Safety Compliance, Strategic Planning, Microsoft Excel, Foodager, Knife Techniques, High Volume Operations, Resource Planning, Recruitment, Operational Excellence, Expense Forecasting, Service Execution
Specialization
Requires over 5 years of culinary leadership experience in high-volume, full-service restaurants. Must possess advanced culinary expertise and proficiency in financial management and inventory software.
Experience Required
Minimum 5 year(s)
Executive Chef at Inn & Spa at Loretto
Santa Fe, New Mexico, United States - Full Time
Skills Needed
Culinary Leadership, Menu Design, Banquet Operations, Budgeting, Cost Control, Inventory Management, Food Safety, Sanitation, Staff Scheduling, Strategic Planning, Vendor Management, Culinary Innovation, Team Development, Quality Assurance, Time Management, Communication
Specialization
Candidates must have at least 5 years of progressive culinary leadership experience, preferably in a luxury hotel or resort setting. A culinary degree or equivalent professional training is preferred, and a ServSafe certification is required.
Experience Required
Minimum 5 year(s)
Executive Chef at Landry's, LLC.
Fort Worth, Texas, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Conflict Resolution, Leadership, Communication, Osha Compliance, Fine Dining Operations, Budget Planning
Specialization
Requires at least 5 years of culinary management experience, including 2 years as an Executive Chef in a fine dining environment. Candidates must demonstrate strong leadership skills and a proven track record in managing BOH operations and costs.
Experience Required
Minimum 5 year(s)
Executive Chef at Barcelona Wine Bar
Cambridge, Massachusetts, United States - Full Time
Skills Needed
Kitchen Management, Menu Creation, Staff Supervision, Inventory Management, Cost Control, Portion Control, Recruitment, Sanitation Regulations, Leadership, Communication, Problem Solving, Delegation, Computer Software Proficiency
Specialization
Candidates must have 8 years of experience, with high-volume restaurant experience being a plus. The role requires the physical ability to stand for long periods and lift up to 45 pounds.
Experience Required
Minimum 5 year(s)
Executive Chef at Ignite Medical Resort McHenry
Norman, Oklahoma, United States - Full Time
Skills Needed
Menu Planning, Inventory Monitoring, Staff Scheduling, Product Ordering, Guest Relations, Dietary Management, Kitchen Supervision, Hospitality Management
Specialization
Candidates must hold a Certified Dietary Manager certification. They are required to have experience in inventory monitoring and staff supervision within a hospitality or healthcare setting.
Experience Required
Minimum 5 year(s)
Executive Chef at Ignite Medical Resort McHenry
Shelby, North Carolina, United States - Full Time
Skills Needed
Menu Planning, Inventory Monitoring, Staff Scheduling, Product Ordering, Guest Relations, Dietary Management, Kitchen Supervision, Hospitality Management
Specialization
Candidates must hold a Certified Dietary Manager certification. They are required to have experience in scheduling, inventory monitoring, and menu adjustment.
Experience Required
Minimum 5 year(s)
Executive Chef at Detroit Foundation Hotel
Detroit, Michigan, United States - Full Time
Skills Needed
Menu Planning, Culinary Operations, Financial Strategy, Cost Control, Team Leadership, Mentoring, Staff Recruitment, Inventory Management, Food Safety, Operational Metrics, P&L Management, Communication, Fine Dining, Event Management, Culinary Technique
Specialization
Candidates must have a minimum of five years of experience as an Executive Chef, preferably with a background in hotels, fine dining, and event management. Proficiency in Microsoft Office, strong financial acumen, and the ability to work in a fast-paced, physically demanding environment are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Minor International
Surat Thani, Surat Thani, Thailand - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Cost Control, Team Leadership, Haccp, Inventory Management, Staff Training, Budgeting, International Cuisine, Local Cuisine, People Management, Problem Solving, English Communication, Quality Control, Kitchen Administration, Sanitation Standards
Specialization
Proven experience as an Executive Chef or Senior Sous Chef in a luxury hotel or resort is required. Candidates must possess strong leadership skills, expertise in international and local cuisines, and a solid understanding of food cost control.
Experience Required
Minimum 10 year(s)
Executive Chef at Spire Hospitality
Park Ridge, New Jersey, United States - Full Time
Skills Needed
Menu Design, Culinary Leadership, Staff Training, Food Safety, Inventory Management, Budget Alignment, Guest Relations, Event Planning, Production Oversight, Quality Control
Specialization
Candidates must have prior experience as an Executive Chef with a minimum of three years of culinary schooling. The role requires the ability to obtain necessary government licenses and flexibility to work nights, weekends, and holidays.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mussoorie, Uttarakhand, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budget Management, Food Cost Control, Team Development, Customer Service, Quality Control, Purchasing, Inventory Management, Performance Management, Training And Coaching, Conflict Resolution, Communication
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts with 4 years of experience. Strong leadership, financial management, and deep knowledge of food safety and culinary techniques are required.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - 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, Resource Planning
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
Ubud, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budget Management, Kitchen Operations, Team Leadership, Guest Relations, Food Preparation, Purchasing, Performance Management, Quality Control, Inventory Management, Conflict Resolution, Communication
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Khánh Hòa, An Giang Province, Vietnam - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership, Resource 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 handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - 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/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 American Cruise Lines
Cascade Locks, Oregon, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Staff Training, Communication, Problem Solving, Sanitation Standards, Galley Operations
Specialization
Candidates must have 6–8+ years of experience in full-service hospitality settings and possess strong leadership and culinary skills. A ServSafe Manager Certification is preferred, and a TWIC card is required for this shipboard role.
Experience Required
Minimum 5 year(s)
Executive Chef at Monarch Communities
Rehoboth Beach, Delaware, United States - Full Time
Skills Needed
Staffing, Planning, Organizing, Policy Implementation, Record Keeping, Inventory Management, Regulatory Compliance, Budget Development, Expense Approval, Team Building, Food Safety, Haccp, Cost Control, Diet Therapy, Computer Proficiency, Time Management
Specialization
Candidates must possess a college degree or certification, preferably in culinary arts or hospitality, along with a minimum of two years of culinary services administration experience, preferably in Senior Living. A ServSafe certification and experience in cost control, food management, and diet therapy are required.
Experience Required
Minimum 2 year(s)
Executive Chef at bartaco
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Food Quality, Consistency, Operational Excellence, Team Guidance, Inventory Management, Health And Safety Compliance, Guest Satisfaction, Recruitment, Training, Team Development, Financial Management, Budgeting, Forecasting, Cost Control, Mentorship
Specialization
Candidates must possess at least three years of experience as an Executive Chef, coupled with a strong passion for hospitality and delivering outstanding guest experiences. Essential requirements include exceptional leadership and communication skills, experience mentoring staff, attention to detail, and flexibility to work varied hours including evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at RL Communities
Northville, Michigan, United States - Full Time
Skills Needed
Culinary Preparation, Team Supervision, Food Safety, Menu Creation, Inventory Management, Vendor Relations, Staff Training, Scheduling, Microsoft Excel, Microsoft Outlook, Communication, Resident Relations, Servsafe Management, Leadership, Plating, Sanitation
Specialization
Candidates must be at least 21 years old with proven leadership experience in culinary preparation and team supervision, along with basic proficiency in Microsoft Excel and Outlook. A high school diploma or GED is required, and obtaining ServSafe Manager certification is mandatory shortly after hiring.
Experience Required
Minimum 5 year(s)
Executive Chef at ISS
Los Angeles, California, United States - Full Time
Skills Needed
Culinary Management, Food Safety, Haccp, Menu Planning, Budget Management, Team Leadership, Inventory Management, Procurement, Staff Training, Catering Operations, Kitchen Organization, Workplace Safety, Netmenu, Customer Service
Specialization
The ideal candidate should have experience in operating a successful restaurant or corporate dining facility and possess strong leadership skills. A culinary degree is preferred, and the candidate must be or become SERV Safe certified.
Experience Required
Minimum 5 year(s)
Executive Chef at Virgin Hotels Central Services LLC
New Orleans, Louisiana, United States - Full Time
Skills Needed
Team Player, Communication, Leadership, Time Management, Problem Solving, Creativity, Guest Interaction, Training, Organization, Culinary Skills, Conflict Resolution, Adaptability, Presentation Skills, Customer Service, Food Safety, Inventory Management
Specialization
Candidates should have 5-7 years of experience as an Executive Chef in a hotel setting, with a preference for bilingual candidates. A Food Service Handler Card and TIPS certification are required, along with proficiency in MS Office applications.
Experience Required
Minimum 5 year(s)
Executive Chef at RH Restoration Hardware
Raleigh, North Carolina, United States -
Full Time

Start Date

Immediate

Expiry Date

14 Aug, 26

Salary

115000.0

Posted On

16 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Leadership, Financial Management, Inventory Control, Labor Cost Optimization, Staff Mentorship, Food Safety Compliance, Strategic Planning, Microsoft Excel, Foodager, Knife Techniques, High-Volume Operations, Resource Planning, Recruitment, Operational Excellence, Expense Forecasting, Service Execution

Industry

Design Services

Description
With over 20 Hospitality experiences worldwide, RH Hospitality continues to expand our distinguished portfolio of Restaurants within our Design Galleries globally. Our goal is to blur the line between home and hospitality, creating an integrated experience that engages our guests and immerses them in the RH lifestyle. RH is seeking an experienced and visionary Executive Chef to lead our Culinary Team. In this role, you will be responsible for shaping and executing our vision, overseeing every aspect of Culinary operations, and ensuring an uncompromising commitment to quality and hospitality. As Executive Chef, you will set the strategic direction, cultivate and develop exceptional talent, and drive operational excellence through refined systems and processes. You will inspire and empower your team to create extraordinary guest experiences while optimizing performance, innovation, and efficiency. As a key leader within RH Hospitality, you will collaborate cross-functionally to enhance the success of our business and reinforce our culture. YOUR RESPONSIBILITIES  * Lead and develop Culinary Team Members through structured training, mentorship, and in-the-moment coaching and guidance to uphold RH’s Culinary standards and support their professional growth * Define and lead the strategic direction of the kitchen team, overseeing recruitment, hiring and onboarding by building a high-performing team aligned with RH’s vision * Own and drive RH’s Hospitality vision, strategy, and financial performance by leading inventory control, labor and food cost optimization, and expense forecasting to ensure operational efficiency and business success * Collaborate with Senior Leadership to contribute to daily, monthly, quarterly, and annual revenue and expense planning, ensuring alignment with company objectives * Elevate and refine service execution, conducting detailed line checks, ensuring flawless food preparation, and overseeing seamless expediting to maintain world-class Culinary experiences * Mentor and empower the Kitchen Leadership team, fostering a culture of accountability, innovation and continuous growth * Ensure strict adherence to quality and safety standards across all hospitality areas, guaranteeing regulatory compliance and operational excellence  * Document key updates and insights to ensure alignment, enhance team performance, and support ongoing operational excellence OUR REQUIREMENTS  * 5+ years experience in Culinary and hospitality leadership positions in a high-volume, full-service restaurant * Proven ability to manage financial performance, including labor and food costs, inventory controls, and strategic resource planning * Expertise in computer systems including Microsoft Excel, Foodager (or other inventory management system) and email communication   * Advanced Culinary expertise, including mastery of knife techniques and execution of high-level cooking standards * Proven ability to work autonomously while making strategic decisions and collaborating effectively across all levels of leadership OUR PHYSICAL REQUIREMENTS  * Frequently lift and move up to 55 lbs using appropriate equipment and techniques * Comfortable standing and walking for extended periods * Commitment to proper safety and sanitation practices in a commercial kitchen environment RH is an equal opportunity employer and does not discriminate against any applicant on the basis of race, color, religion, national origin, gender, marital status, age, disability, sexual orientation, military/veteran status, or any other status protected by federal or state law or local ordinance. At RH, we are committed to promoting pay equity. Rate of pay is determined based on each individual's experience, qualifications, and the geographic location of the role.
Responsibilities
Lead and develop the culinary team while overseeing all kitchen operations to ensure high quality and hospitality standards. Drive financial performance through inventory control, labor optimization, and strategic revenue planning.
Executive Chef at RH Restoration Hardware
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Financial Management, Inventory Control, Labor Cost Optimization, Staff Mentorship, Food Safety Compliance, Strategic Planning, Microsoft Excel, Foodager, Knife Techniques, High Volume Operations, Resource Planning, Recruitment, Operational Excellence, Expense Forecasting, Service Execution
Specialization
Requires over 5 years of culinary leadership experience in high-volume, full-service restaurants. Must possess advanced culinary expertise and proficiency in financial management and inventory software.
Experience Required
Minimum 5 year(s)
Executive Chef at Inn & Spa at Loretto
Santa Fe, New Mexico, United States - Full Time
Skills Needed
Culinary Leadership, Menu Design, Banquet Operations, Budgeting, Cost Control, Inventory Management, Food Safety, Sanitation, Staff Scheduling, Strategic Planning, Vendor Management, Culinary Innovation, Team Development, Quality Assurance, Time Management, Communication
Specialization
Candidates must have at least 5 years of progressive culinary leadership experience, preferably in a luxury hotel or resort setting. A culinary degree or equivalent professional training is preferred, and a ServSafe certification is required.
Experience Required
Minimum 5 year(s)
Executive Chef at Landry's, LLC.
Fort Worth, Texas, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Conflict Resolution, Leadership, Communication, Osha Compliance, Fine Dining Operations, Budget Planning
Specialization
Requires at least 5 years of culinary management experience, including 2 years as an Executive Chef in a fine dining environment. Candidates must demonstrate strong leadership skills and a proven track record in managing BOH operations and costs.
Experience Required
Minimum 5 year(s)
Executive Chef at Barcelona Wine Bar
Cambridge, Massachusetts, United States - Full Time
Skills Needed
Kitchen Management, Menu Creation, Staff Supervision, Inventory Management, Cost Control, Portion Control, Recruitment, Sanitation Regulations, Leadership, Communication, Problem Solving, Delegation, Computer Software Proficiency
Specialization
Candidates must have 8 years of experience, with high-volume restaurant experience being a plus. The role requires the physical ability to stand for long periods and lift up to 45 pounds.
Experience Required
Minimum 5 year(s)
Executive Chef at Ignite Medical Resort McHenry
Norman, Oklahoma, United States - Full Time
Skills Needed
Menu Planning, Inventory Monitoring, Staff Scheduling, Product Ordering, Guest Relations, Dietary Management, Kitchen Supervision, Hospitality Management
Specialization
Candidates must hold a Certified Dietary Manager certification. They are required to have experience in inventory monitoring and staff supervision within a hospitality or healthcare setting.
Experience Required
Minimum 5 year(s)
Executive Chef at Ignite Medical Resort McHenry
Shelby, North Carolina, United States - Full Time
Skills Needed
Menu Planning, Inventory Monitoring, Staff Scheduling, Product Ordering, Guest Relations, Dietary Management, Kitchen Supervision, Hospitality Management
Specialization
Candidates must hold a Certified Dietary Manager certification. They are required to have experience in scheduling, inventory monitoring, and menu adjustment.
Experience Required
Minimum 5 year(s)
Executive Chef at Detroit Foundation Hotel
Detroit, Michigan, United States - Full Time
Skills Needed
Menu Planning, Culinary Operations, Financial Strategy, Cost Control, Team Leadership, Mentoring, Staff Recruitment, Inventory Management, Food Safety, Operational Metrics, P&L Management, Communication, Fine Dining, Event Management, Culinary Technique
Specialization
Candidates must have a minimum of five years of experience as an Executive Chef, preferably with a background in hotels, fine dining, and event management. Proficiency in Microsoft Office, strong financial acumen, and the ability to work in a fast-paced, physically demanding environment are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Minor International
Surat Thani, Surat Thani, Thailand - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Cost Control, Team Leadership, Haccp, Inventory Management, Staff Training, Budgeting, International Cuisine, Local Cuisine, People Management, Problem Solving, English Communication, Quality Control, Kitchen Administration, Sanitation Standards
Specialization
Proven experience as an Executive Chef or Senior Sous Chef in a luxury hotel or resort is required. Candidates must possess strong leadership skills, expertise in international and local cuisines, and a solid understanding of food cost control.
Experience Required
Minimum 10 year(s)
Executive Chef at Spire Hospitality
Park Ridge, New Jersey, United States - Full Time
Skills Needed
Menu Design, Culinary Leadership, Staff Training, Food Safety, Inventory Management, Budget Alignment, Guest Relations, Event Planning, Production Oversight, Quality Control
Specialization
Candidates must have prior experience as an Executive Chef with a minimum of three years of culinary schooling. The role requires the ability to obtain necessary government licenses and flexibility to work nights, weekends, and holidays.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mussoorie, Uttarakhand, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budget Management, Food Cost Control, Team Development, Customer Service, Quality Control, Purchasing, Inventory Management, Performance Management, Training And Coaching, Conflict Resolution, Communication
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts with 4 years of experience. Strong leadership, financial management, and deep knowledge of food safety and culinary techniques are required.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Special capital Region of Jakarta, Java, Indonesia - 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, Resource Planning
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
Ubud, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budget Management, Kitchen Operations, Team Leadership, Guest Relations, Food Preparation, Purchasing, Performance Management, Quality Control, Inventory Management, Conflict Resolution, Communication
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Khánh Hòa, An Giang Province, Vietnam - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership, Resource 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 handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - 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/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 American Cruise Lines
Cascade Locks, Oregon, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Staff Training, Communication, Problem Solving, Sanitation Standards, Galley Operations
Specialization
Candidates must have 6–8+ years of experience in full-service hospitality settings and possess strong leadership and culinary skills. A ServSafe Manager Certification is preferred, and a TWIC card is required for this shipboard role.
Experience Required
Minimum 5 year(s)
Executive Chef at Monarch Communities
Rehoboth Beach, Delaware, United States - Full Time
Skills Needed
Staffing, Planning, Organizing, Policy Implementation, Record Keeping, Inventory Management, Regulatory Compliance, Budget Development, Expense Approval, Team Building, Food Safety, Haccp, Cost Control, Diet Therapy, Computer Proficiency, Time Management
Specialization
Candidates must possess a college degree or certification, preferably in culinary arts or hospitality, along with a minimum of two years of culinary services administration experience, preferably in Senior Living. A ServSafe certification and experience in cost control, food management, and diet therapy are required.
Experience Required
Minimum 2 year(s)
Executive Chef at bartaco
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Food Quality, Consistency, Operational Excellence, Team Guidance, Inventory Management, Health And Safety Compliance, Guest Satisfaction, Recruitment, Training, Team Development, Financial Management, Budgeting, Forecasting, Cost Control, Mentorship
Specialization
Candidates must possess at least three years of experience as an Executive Chef, coupled with a strong passion for hospitality and delivering outstanding guest experiences. Essential requirements include exceptional leadership and communication skills, experience mentoring staff, attention to detail, and flexibility to work varied hours including evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at RL Communities
Northville, Michigan, United States - Full Time
Skills Needed
Culinary Preparation, Team Supervision, Food Safety, Menu Creation, Inventory Management, Vendor Relations, Staff Training, Scheduling, Microsoft Excel, Microsoft Outlook, Communication, Resident Relations, Servsafe Management, Leadership, Plating, Sanitation
Specialization
Candidates must be at least 21 years old with proven leadership experience in culinary preparation and team supervision, along with basic proficiency in Microsoft Excel and Outlook. A high school diploma or GED is required, and obtaining ServSafe Manager certification is mandatory shortly after hiring.
Experience Required
Minimum 5 year(s)
Executive Chef at ISS
Los Angeles, California, United States - Full Time
Skills Needed
Culinary Management, Food Safety, Haccp, Menu Planning, Budget Management, Team Leadership, Inventory Management, Procurement, Staff Training, Catering Operations, Kitchen Organization, Workplace Safety, Netmenu, Customer Service
Specialization
The ideal candidate should have experience in operating a successful restaurant or corporate dining facility and possess strong leadership skills. A culinary degree is preferred, and the candidate must be or become SERV Safe certified.
Experience Required
Minimum 5 year(s)
Executive Chef at Virgin Hotels Central Services LLC
New Orleans, Louisiana, United States - Full Time
Skills Needed
Team Player, Communication, Leadership, Time Management, Problem Solving, Creativity, Guest Interaction, Training, Organization, Culinary Skills, Conflict Resolution, Adaptability, Presentation Skills, Customer Service, Food Safety, Inventory Management
Specialization
Candidates should have 5-7 years of experience as an Executive Chef in a hotel setting, with a preference for bilingual candidates. A Food Service Handler Card and TIPS certification are required, along with proficiency in MS Office applications.
Experience Required
Minimum 5 year(s)