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Chef De Partie Jobs overseas

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Executive Chef at Landry's, LLC.
West Palm Beach, Florida, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Controls, Food Cost Management, Labor Cost Management, Product Quality, Communication, Leadership, Conflict Resolution, Sanitation Procedures, Osha Regulations
Specialization
Candidates must have at least 5 years of culinary management experience, including 2 years as an Executive Chef in an upscale dining establishment. Strong knowledge of back of house operations and excellent communication and leadership skills are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Monarch Communities
City of New Rochelle, New York, United States - Full Time
Skills Needed
Culinary Arts, Staff Management, Budgeting, Food Safety, Menu Planning, Inventory Management, Regulatory Compliance, Cost Control, Diet Therapy, Microsoft Office, Time Management, Problem Solving, Haccp, Staff Training, Hospitality Management, Resident Relations
Specialization
Candidates should have a degree or certification in culinary arts or a related field and at least two years of culinary administration experience, preferably in senior living. ServSafe certification and proficiency in cost control and Microsoft Office are required.
Experience Required
Minimum 2 year(s)
Executive Chef at American Golf
Albuquerque, New Mexico, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Control, Team Development, Inventory Management, Food Safety, Sanitation Compliance, Vendor Relations, Budget Management, Staff Training, High Volume Kitchen Operations, Culinary Techniques, Communication, Organizational Skills
Specialization
Candidates must have proven experience as an Executive Chef or senior kitchen leader in a high-volume environment. A Food Handler Certification is required, and a culinary school degree or diploma is preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Camelback Hospitality PE LLC
Paradise Valley, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Control, Budgeting, Staff Mentorship, Food Safety, Inventory Management, Vendor Partnerships, Luxury Hospitality, Operational Planning, Financial Acumen, Team Building, Quality Assurance, Banquets, Catering, Fine Dining
Specialization
Candidates must have at least 5 years of progressive culinary leadership experience in a luxury resort or high-end dining environment. A Culinary Arts degree and a current Food Handler Certification are required for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at Healthcare Services Group, Inc.
, Virginia, United States - Full Time
Skills Needed
Staff Supervision, Food Quality Standards, Inventory Management, Food Safety Guidelines, Customer Service, Record Keeping, Training, Quality Control, In Servicing, Dietary Aide Functions, Communication, Safety Adherence, Infection Control, Punctuality, Empathy, Computer Skills
Specialization
A high school diploma or equivalent is required, though specialized training in food service management and nutrition is desirable, along with two years of experience in quantity food production/service and personnel supervision. Candidates must possess basic computer skills, required sanitation/safety certification based on location, and the physical ability to lift up to 50 pounds and stand for extended periods.
Experience Required
Minimum 2 year(s)
Executive Chef at The Watermark at the Pearl
Portland, Oregon, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Fine Dining, Catering, Microsoft Office, Regulatory Compliance, Healthcare Food Service, High Volume Food Service, Food Safety, Staff Supervision
Specialization
Candidates must have at least four years of progressive culinary and management experience, along with a two-year culinary degree or equivalent. Essential certifications include an Oregon Food Handlers Card, ServSafe certification, and an OLCC Servers Permit.
Experience Required
Minimum 2 year(s)
Executive Chef at Three Oaks Senior Dining LLC
Chesterfield, Missouri, United States - Full Time
Skills Needed
Culinary Operations, Team Leadership, Menu Development, Food Safety, Sanitation Management, Inventory Management, Cost Control, Staff Training, Advanced Knife Skills, Production Planning, Customer Service, Financial Reporting, Recipe Development, Time Management, Professional Communication
Specialization
Candidates must have a high school diploma with 8 years of experience or a culinary/hospitality degree with at least 4 years of experience. A valid ServSafe certification and proficiency in Microsoft Office and Google Docs are required.
Experience Required
Minimum 5 year(s)
Executive Chef at RH Restoration Hardware
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Strategic Planning, Financial Performance Management, Inventory Control, Labor Cost Optimization, Food Cost Management, Team Development, Mentorship, Knife Techniques, Operational Excellence, Regulatory Compliance, Microsoft Excel, Foodager, Expense Forecasting, Service Execution
Specialization
Candidates must have at least 5 years of culinary leadership experience in high-volume, full-service restaurants. Proficiency in financial management, inventory systems, and advanced culinary techniques is required, along with the ability to perform physical tasks in a commercial kitchen.
Experience Required
Minimum 5 year(s)
Executive Chef at AVO TACO
Metairie, Louisiana, United States - Full Time
Skills Needed
Kitchen Management, Leadership, Team Building, Culinary Excellence, Inventory Management, Budgeting, Sanitation Standards, Operational Excellence, Staff Training, Profit Tracking, Time Management, Communication, Organizational Skills, Menu Innovation, Compliance, Servsafe
Specialization
Candidates must have a minimum of 3 years of experience in a high-volume kitchen management role with proven leadership abilities. Strong organizational skills, attention to detail, and the ability to perform physical kitchen duties are required.
Experience Required
Minimum 2 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kosgoda, Southern Province, Sri Lanka - 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
, Rajasthan, India - 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/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 HCW Hospitality
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Team Building, P&L Management, Food Safety, Quality Control, Staff Training, Kitchen Operations, Seasonal Sourcing, International Cuisine, Mentorship, Strategic Planning, Operational Excellence, Hospitality Management, Budgeting
Specialization
Candidates must have progressive executive-level culinary leadership experience in upscale or experiential restaurant environments. A strong background in international flavors, team management, and operational financial oversight is required.
Experience Required
Minimum 10 year(s)
Executive Chef at Double Tree by Hilton and Haley & Bear
Bozeman, Montana, United States - Full Time
Skills Needed
Menu Development, Kitchen Operations, Inventory Management, Food Safety, Sanitation, Quality Control, Budgeting, Strategic Planning, Staff Training, Leadership, Microsoft Office, Culinary Techniques, Communication Skills, Organizational Skills
Specialization
Candidates must have at least 3 years of experience as an Executive Chef or Head Chef and 2 years of banquet experience. Proficiency in Microsoft Office and strong leadership skills are required, with a culinary degree preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at Three Oaks Senior Dining LLC
Lewisburg, Pennsylvania, United States - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Staff Supervision, Food Cost Control, Menu Development, Sanitation Compliance, Inventory Management, Production Scheduling, Training And Development, Advanced Knife Skills, Recipe Compliance, Financial Reporting, Customer Service, Leadership, Time Management, Microsoft Office
Specialization
Candidates must have a high school diploma with 8 years of experience or a 2-4 year degree in Culinary Arts or Hospitality with at least 4 years of experience. A valid ServSafe certification and proficiency in Microsoft Office and Google Docs are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Meriwether Godsey, Inc.
Ambler, Pennsylvania, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Food Production, Catering Management, Haccp Standards, Budget Analysis, Vendor Management, Team Leadership, Food Safety, Sanitation, Project Management, Sustainable Practices, Financial Planning, Client Relations, Staff Development
Specialization
Candidates must have an Associate’s Degree or at least five years of related food service experience, including high-end catering and multi-unit management. Strong leadership, communication, and project management skills are required, with a preference for ServSafe Food Protection Manager Certification.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Compass Group
Kansas City, Missouri, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Safety, Sanitation, Catering, Inventory Management, Staff Training, Cost Control, Microsoft Office, Batch Cooking, High Volume Foodservice, Quality Control
Specialization
Requires an associate degree or equivalent experience with three to five years of progressive culinary management experience. Candidates should be ServSafe certified and proficient in Microsoft Office with a strong background in high-volume foodservice.
Experience Required
Minimum 2 year(s)
Executive Chef at bartaco
Nashville, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Acumen, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication, Guest Satisfaction, Quality Control
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. Required skills include exceptional leadership, the ability to mentor hourly team members, and flexibility to work weekends and holidays.
Experience Required
Minimum 2 year(s)
EXECUTIVE CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Management, Budgeting, Projections, Labor Management, Kitchen Management, Sanitation Standards, Food Production
Specialization
Requires 3+ years of kitchen management experience and proven culinary skills. Must possess a Maricopa County Food Handlers Card and be able to work 50 hours per week.
Experience Required
Minimum 2 year(s)
Executive Chef at Auberge Collection
Park City, Utah, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Labor Cost Control, Staff Training, Inventory Management, Luxury Hospitality, Financial Reporting, Strategic Planning, Public Relations, Team Management, Operational Coordination
Specialization
Requires over 8 years of experience in a luxury hotel or high-end restaurant group. A Bachelor's degree in Culinary Arts, Hotel Management, or a related field is preferred.
Experience Required
Minimum 10 year(s)
Executive Chef at Nexus at Geneva
Portland, Maine, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Labor Management, Kitchen Operations, Banquet Planning, Food Safety, Vendor Management, Staff Training, Inventory Management, Sanitation Standards, Budgeting
Specialization
Requires 3-5 years of senior culinary leadership experience in hospitality or full-service dining. A Food Safety Certification is required, and experience with Hilton brand standards is preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at Landry's, LLC.
West Palm Beach, Florida, United States -
Full Time

Start Date

Immediate

Expiry Date

01 Jul, 26

Salary

0.0

Posted On

02 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Management, Staff Supervision, Inventory Controls, Food Cost Management, Labor Cost Management, Product Quality, Communication, Leadership, Conflict Resolution, Sanitation Procedures, OSHA Regulations

Industry

Hospitality

Description
Overview Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid time off Monthly discretionary bonus potential Responsibilities Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up Achieve or exceed budgeted labor and other cost centers through proper planning and execution Oversee weekly and monthly inventories, and ordering of food and supplies Maintain sanitation procedures and organization of work area adhering to all OSHA regulations. Qualifications At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality Strong communication, leadership, and conflict resolution skills Stable and progressive work history; Strong work ethic EOE #LI-AW1
Responsibilities
The Executive Chef ensures excellence in guest satisfaction through a hands-on management style and oversees all back of house staff in an upscale dining kitchen. Responsibilities include managing labor costs, inventory, and maintaining sanitation procedures.
Executive Chef at Landry's, LLC.
West Palm Beach, Florida, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Controls, Food Cost Management, Labor Cost Management, Product Quality, Communication, Leadership, Conflict Resolution, Sanitation Procedures, Osha Regulations
Specialization
Candidates must have at least 5 years of culinary management experience, including 2 years as an Executive Chef in an upscale dining establishment. Strong knowledge of back of house operations and excellent communication and leadership skills are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Monarch Communities
City of New Rochelle, New York, United States - Full Time
Skills Needed
Culinary Arts, Staff Management, Budgeting, Food Safety, Menu Planning, Inventory Management, Regulatory Compliance, Cost Control, Diet Therapy, Microsoft Office, Time Management, Problem Solving, Haccp, Staff Training, Hospitality Management, Resident Relations
Specialization
Candidates should have a degree or certification in culinary arts or a related field and at least two years of culinary administration experience, preferably in senior living. ServSafe certification and proficiency in cost control and Microsoft Office are required.
Experience Required
Minimum 2 year(s)
Executive Chef at American Golf
Albuquerque, New Mexico, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Control, Team Development, Inventory Management, Food Safety, Sanitation Compliance, Vendor Relations, Budget Management, Staff Training, High Volume Kitchen Operations, Culinary Techniques, Communication, Organizational Skills
Specialization
Candidates must have proven experience as an Executive Chef or senior kitchen leader in a high-volume environment. A Food Handler Certification is required, and a culinary school degree or diploma is preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Camelback Hospitality PE LLC
Paradise Valley, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Control, Budgeting, Staff Mentorship, Food Safety, Inventory Management, Vendor Partnerships, Luxury Hospitality, Operational Planning, Financial Acumen, Team Building, Quality Assurance, Banquets, Catering, Fine Dining
Specialization
Candidates must have at least 5 years of progressive culinary leadership experience in a luxury resort or high-end dining environment. A Culinary Arts degree and a current Food Handler Certification are required for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at Healthcare Services Group, Inc.
, Virginia, United States - Full Time
Skills Needed
Staff Supervision, Food Quality Standards, Inventory Management, Food Safety Guidelines, Customer Service, Record Keeping, Training, Quality Control, In Servicing, Dietary Aide Functions, Communication, Safety Adherence, Infection Control, Punctuality, Empathy, Computer Skills
Specialization
A high school diploma or equivalent is required, though specialized training in food service management and nutrition is desirable, along with two years of experience in quantity food production/service and personnel supervision. Candidates must possess basic computer skills, required sanitation/safety certification based on location, and the physical ability to lift up to 50 pounds and stand for extended periods.
Experience Required
Minimum 2 year(s)
Executive Chef at The Watermark at the Pearl
Portland, Oregon, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Fine Dining, Catering, Microsoft Office, Regulatory Compliance, Healthcare Food Service, High Volume Food Service, Food Safety, Staff Supervision
Specialization
Candidates must have at least four years of progressive culinary and management experience, along with a two-year culinary degree or equivalent. Essential certifications include an Oregon Food Handlers Card, ServSafe certification, and an OLCC Servers Permit.
Experience Required
Minimum 2 year(s)
Executive Chef at Three Oaks Senior Dining LLC
Chesterfield, Missouri, United States - Full Time
Skills Needed
Culinary Operations, Team Leadership, Menu Development, Food Safety, Sanitation Management, Inventory Management, Cost Control, Staff Training, Advanced Knife Skills, Production Planning, Customer Service, Financial Reporting, Recipe Development, Time Management, Professional Communication
Specialization
Candidates must have a high school diploma with 8 years of experience or a culinary/hospitality degree with at least 4 years of experience. A valid ServSafe certification and proficiency in Microsoft Office and Google Docs are required.
Experience Required
Minimum 5 year(s)
Executive Chef at RH Restoration Hardware
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Strategic Planning, Financial Performance Management, Inventory Control, Labor Cost Optimization, Food Cost Management, Team Development, Mentorship, Knife Techniques, Operational Excellence, Regulatory Compliance, Microsoft Excel, Foodager, Expense Forecasting, Service Execution
Specialization
Candidates must have at least 5 years of culinary leadership experience in high-volume, full-service restaurants. Proficiency in financial management, inventory systems, and advanced culinary techniques is required, along with the ability to perform physical tasks in a commercial kitchen.
Experience Required
Minimum 5 year(s)
Executive Chef at AVO TACO
Metairie, Louisiana, United States - Full Time
Skills Needed
Kitchen Management, Leadership, Team Building, Culinary Excellence, Inventory Management, Budgeting, Sanitation Standards, Operational Excellence, Staff Training, Profit Tracking, Time Management, Communication, Organizational Skills, Menu Innovation, Compliance, Servsafe
Specialization
Candidates must have a minimum of 3 years of experience in a high-volume kitchen management role with proven leadership abilities. Strong organizational skills, attention to detail, and the ability to perform physical kitchen duties are required.
Experience Required
Minimum 2 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kosgoda, Southern Province, Sri Lanka - 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
, Rajasthan, India - 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/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 HCW Hospitality
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Team Building, P&L Management, Food Safety, Quality Control, Staff Training, Kitchen Operations, Seasonal Sourcing, International Cuisine, Mentorship, Strategic Planning, Operational Excellence, Hospitality Management, Budgeting
Specialization
Candidates must have progressive executive-level culinary leadership experience in upscale or experiential restaurant environments. A strong background in international flavors, team management, and operational financial oversight is required.
Experience Required
Minimum 10 year(s)
Executive Chef at Double Tree by Hilton and Haley & Bear
Bozeman, Montana, United States - Full Time
Skills Needed
Menu Development, Kitchen Operations, Inventory Management, Food Safety, Sanitation, Quality Control, Budgeting, Strategic Planning, Staff Training, Leadership, Microsoft Office, Culinary Techniques, Communication Skills, Organizational Skills
Specialization
Candidates must have at least 3 years of experience as an Executive Chef or Head Chef and 2 years of banquet experience. Proficiency in Microsoft Office and strong leadership skills are required, with a culinary degree preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at Three Oaks Senior Dining LLC
Lewisburg, Pennsylvania, United States - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Staff Supervision, Food Cost Control, Menu Development, Sanitation Compliance, Inventory Management, Production Scheduling, Training And Development, Advanced Knife Skills, Recipe Compliance, Financial Reporting, Customer Service, Leadership, Time Management, Microsoft Office
Specialization
Candidates must have a high school diploma with 8 years of experience or a 2-4 year degree in Culinary Arts or Hospitality with at least 4 years of experience. A valid ServSafe certification and proficiency in Microsoft Office and Google Docs are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Meriwether Godsey, Inc.
Ambler, Pennsylvania, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Food Production, Catering Management, Haccp Standards, Budget Analysis, Vendor Management, Team Leadership, Food Safety, Sanitation, Project Management, Sustainable Practices, Financial Planning, Client Relations, Staff Development
Specialization
Candidates must have an Associate’s Degree or at least five years of related food service experience, including high-end catering and multi-unit management. Strong leadership, communication, and project management skills are required, with a preference for ServSafe Food Protection Manager Certification.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Compass Group
Kansas City, Missouri, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Food Safety, Sanitation, Catering, Inventory Management, Staff Training, Cost Control, Microsoft Office, Batch Cooking, High Volume Foodservice, Quality Control
Specialization
Requires an associate degree or equivalent experience with three to five years of progressive culinary management experience. Candidates should be ServSafe certified and proficient in Microsoft Office with a strong background in high-volume foodservice.
Experience Required
Minimum 2 year(s)
Executive Chef at bartaco
Nashville, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Acumen, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication, Guest Satisfaction, Quality Control
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. Required skills include exceptional leadership, the ability to mentor hourly team members, and flexibility to work weekends and holidays.
Experience Required
Minimum 2 year(s)
EXECUTIVE CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Management, Budgeting, Projections, Labor Management, Kitchen Management, Sanitation Standards, Food Production
Specialization
Requires 3+ years of kitchen management experience and proven culinary skills. Must possess a Maricopa County Food Handlers Card and be able to work 50 hours per week.
Experience Required
Minimum 2 year(s)
Executive Chef at Auberge Collection
Park City, Utah, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Labor Cost Control, Staff Training, Inventory Management, Luxury Hospitality, Financial Reporting, Strategic Planning, Public Relations, Team Management, Operational Coordination
Specialization
Requires over 8 years of experience in a luxury hotel or high-end restaurant group. A Bachelor's degree in Culinary Arts, Hotel Management, or a related field is preferred.
Experience Required
Minimum 10 year(s)
Executive Chef at Nexus at Geneva
Portland, Maine, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Labor Management, Kitchen Operations, Banquet Planning, Food Safety, Vendor Management, Staff Training, Inventory Management, Sanitation Standards, Budgeting
Specialization
Requires 3-5 years of senior culinary leadership experience in hospitality or full-service dining. A Food Safety Certification is required, and experience with Hilton brand standards is preferred.
Experience Required
Minimum 2 year(s)