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Chef De Partie Jobs overseas

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Executive Chef at American Cruise Lines
Arlington, Oregon, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Team Management, Inventory Management, Portion Control, Waste Reduction, Sanitation Standards, Communication, Training, Problem Solving, Adaptability, High Volume Cooking, Staff Coaching
Specialization
Candidates must have 6–8+ years of experience in full-service culinary environments and possess strong leadership and communication skills. A ServSafe Manager Certification and a TWIC (Transportation Worker Identification Credential) are required for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at Domes Resorts & Reserves
Sciez, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Menu Planning, Cost Control, Inventory Management, Leadership, Problem Solving, Crisis Management, Creativity, Organizational Skills, Relationship Building, Food Safety, Sanitation Regulations, Staff Training, Budgeting, Sustainable Sourcing, Ms Office, English Language
Specialization
Candidates must have 10 years of experience in luxury hospitality, including at least one year in a similar leadership role, and hold a HACCP certification. A culinary degree and proficiency in English and MS Office are also required.
Experience Required
Minimum 10 year(s)
Executive Chef at Domes Resorts & Reserves
, South Aegean, Greece - Full Time
Skills Needed
Menu Planning, Cost Control, Inventory Management, Leadership, Problem Solving, Crisis Management, Creativity, Organizational Skills, Relationship Building, Food Safety, Sanitation Regulations, Staff Training, Budget Management, Sustainable Sourcing, Haccp, Ms Office
Specialization
Candidates need a culinary degree, HACCP certification, and at least 10 years of experience in luxury hospitality, including one year in a similar leadership role. Proficiency in English and MS Office is required, along with strong skills in menu design and cost control.
Experience Required
Minimum 10 year(s)
Executive Chef at Domes Resorts & Reserves
Chania, Region of Crete, Greece - Full Time
Skills Needed
Menu Planning, Cost Control, Inventory Management, Leadership, Problem Solving, Crisis Management, Creativity, Organizational Skills, Relationship Building, Food Safety, Sanitation Regulations, Staff Training, Budgeting, Sustainable Sourcing, Haccp
Specialization
Candidates should possess a culinary degree, HACCP certification, and at least 10 years of experience in luxury hospitality. Proficiency in English and MS Office, along with strong leadership and financial acumen, is required.
Experience Required
Minimum 10 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, Dietary Management, Guest Relations, Hospitality Management, Kitchen Supervision
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 Acts Retirement-Life Communities
Easton, Maryland, United States - Full Time
Skills Needed
Menu Building, Food Production Management, Recipe Creation, Budget Management, Food Safety Regulations, Staff Recruitment, Employee Engagement, Inventory Ordering, Scheduling, Culinary Arts
Specialization
Requires a minimum of ten years of experience in full-service restaurant, catering, healthcare, or hospitality environments. A degree in Culinary Arts is preferred along with in-depth knowledge of food industry trends and safety regulations.
Experience Required
Minimum 10 year(s)
Executive Chef at BallenIsles Country Club
Fort Myers, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Budget Management, Staff Recruitment, Food Production, Sanitation Standards, Team Motivation, Inventory Control, Recipe Development, Hospitality Management, Conflict Resolution, Safety Compliance, Communication, Training And Development, Financial Reporting, Quality Control
Specialization
Candidates must have at least five years of hospitality managerial experience, preferably in an upscale environment like a private golf club or resort. A bachelor's degree or equivalent combination of education and experience is required, along with proven skills in budgeting, menu planning, and staff training.
Experience Required
Minimum 5 year(s)
Executive Chef at BallenIsles Country Club
, Florida, United States - Full Time
Skills Needed
Culinary Strategy, Menu Planning, Vendor Management, Food Production, Staff Training, Inventory Management, Budgeting, Guest Satisfaction, Catering, Sanitation Compliance, Staff Supervision, Recipe Development
Specialization
Requires one to three years of experience or an equivalent combination of education and experience. Experience in multi-unit restaurants or banquets is considered helpful.
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
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budgeting, Purchasing, Inventory Management, Quality Control, Customer Service, Performance Management, Training And Development, Conflict Resolution, Food Presentation, Financial Performance, Team Building
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. The role requires strong leadership, communication skills, and extensive knowledge of food preparation and safety standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Cliff House Maine
York, Maine, United States - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Recipe Development, Item Costing, Quality Assurance, Product Sourcing, Food & Beverage Operations, Team Building, Training, Budget Control, Sanitation Standards, Concept Development
Specialization
Candidates must have prior experience as an Executive Chef with a background in 4 or 5 star standards. Strong communication skills and a proven ability to create and implement successful new culinary concepts are required.
Experience Required
Minimum 10 year(s)
Executive Chef at Trailborn Hotel Management LLC
Jackson, Wyoming, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Control, Food Safety, Team Management, Inventory Management, Banquet Operations, Staff Training, Profitability Analysis, Quality Assurance, Event Planning, Sanitation Standards, Budgeting, Culinary Operations, Performance Management
Specialization
Candidates must have at least 5 years of progressive culinary leadership experience in upscale restaurant and banquet settings. A culinary degree or professional certification and a valid food safety certification are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Auberge Collection
Highland Park, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Cost Control, Kitchen Management, Team Building, Fine Dining, Luxury Hotel Operations, Sourcing, Budgeting, Brand Representation, Staff Mentorship, European Culinary Technique, Texas Hospitality, Pre Opening Management, Operational Excellence, Guest Experience Design
Specialization
Requires a graduate of a leading culinary institution with over 10 years of progressive leadership experience in luxury hotels or destination restaurants. Must possess strong financial acumen and a deep understanding of both European techniques and regional Texas influences.
Experience Required
Minimum 10 year(s)
Executive Chef at Radisson Hotel Group
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Kitchen Management, Technical Cooking Skills, Budget Management, Inventory Management, Creative Problem Solving, Verbal Communication, Leadership, Menu Development, Guest Satisfaction
Specialization
Candidates must have proven experience managing a kitchen team and possess excellent technical cooking skills. A culinary education degree and strong communication abilities are required.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Westport, Connecticut, 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 Skills, 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 staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Brock & Company Inc
West Hartford, Connecticut, United States - Full Time
Skills Needed
Menu Development, Culinary Leadership, Kitchen Management, Food Safety, Budget Management, Catering, Staff Training, Inventory Management, Customer Service, Ms Office, Allergen Awareness, Food Production
Specialization
Candidates should have a culinary degree or certification and 8-10 years of related experience. Required certifications include ServSafe and Allergen Awareness, along with strong leadership and organizational skills.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, , India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budget Management, Quality Control, Team Leadership, Customer Service, Purchasing, Inventory Management, Performance Management, Coaching, Food Preparation, Hospitality Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and maintain brand standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Monarch Communities
Selbyville, Delaware, United States - Full Time
Skills Needed
Culinary Arts, Food Management, Cost Control, Diet Therapy, Staff Supervision, Regulatory Compliance, Haccp, Food Safety, Inventory Management, Budgeting, Microsoft Office, Time Management, Problem Solving, Decision Making, Menu Planning, Sanitation
Specialization
Candidates must have a college degree or certification in culinary arts, hospitality, nutrition, or business, along with at least two years of culinary administration experience. A ServSafe certification is required, as well as proficiency in Microsoft Office and experience in cost control and diet therapy.
Experience Required
Minimum 2 year(s)
Executive Chef at Brock & Company Inc
Baltimore, Maryland, United States - Full Time
Skills Needed
Creativity, Leadership, Menu Development, Purchasing, Receiving, Food Production, Customer Service, Catering, Budget Management, Labor Cost Control, Inventory Management, Cash Handling, Training, Food Safety, Sanitation, Ms Office
Specialization
Ideal candidates should possess a culinary degree or certification, along with eight to ten years of comparable experience in the food profession. Required competencies include expertise in food safety, budget management, employee training, strong leadership, communication, organizational skills, and proficiency in MS Office.
Experience Required
Minimum 5 year(s)
Executive Chef at American Cruise Lines
Sandy, Utah, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Sanitation Standards, Staff Training, Communication, Problem Solving, Time Management, Adaptability, Professionalism
Specialization
Candidates must have 6-8+ years of experience in full-service culinary settings and possess strong leadership and communication skills. A ServSafe Manager Certification and a TWIC (Transportation Worker Identification Credential) are required for this role.
Experience Required
Minimum 10 year(s)
Executive Chef at Resolute Road Hospitality
Missoula, Montana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Production, Budget Management, Inventory Control, Food Safety Compliance, Team Training, Staff Scheduling, Cost Control, Guest Satisfaction, Sanitation Standards, Recruitment, Problem Solving, Communication, Organizational Skills, Adaptability
Specialization
Requires 10-15 years of leadership culinary experience, including at least 8 years as a Head or Main Chef. Must possess a Food Handlers Card and have a proven track record in managing large teams and diverse culinary styles.
Experience Required
Minimum 10 year(s)
Executive Chef at American Cruise Lines
Arlington, Oregon, United States -
Full Time

Start Date

Immediate

Expiry Date

09 Jul, 26

Salary

0.0

Posted On

10 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary leadership, Menu planning, Food safety, Team management, Inventory management, Portion control, Waste reduction, Sanitation standards, Communication, Training, Problem solving, Adaptability, High-volume cooking, Staff coaching

Industry

Leisure;Travel & Tourism

Description
Executive Chef American Cruise Lines is the largest U.S. cruise line, dedicated to providing immersive travel, exceptional service, and world-class cuisine while sharing America’s story on the finest ships in America. We offer over 50 itineraries across America's breathtaking waterways, including New England, the Southeast, the Mississippi River, the Pacific Northwest, Alaska, Great Lakes, and more. We believe every meal should be a memorable event. That’s why we’re searching for talented, driven Executive Chefs to join our shipboard team for the 2026 cruising season. If you're ready to lead a high-performing galley crew, craft regionally inspired dishes, and provide exceptional guest service, all while traveling the country, this is the opportunity of a lifetime. As Executive Chef, you’ll be responsible for delivering an unforgettable culinary experience—planning, preparing, and presenting elevated cuisine that reflects the flavors of each region we visit. You’ll mentor and lead your team with professionalism and passion, ensuring every dish meets our high standards of taste and presentation. We're seeking chefs who are not only technically skilled but also natural leaders who thrive in fast-paced, team-oriented environments. This is a dynamic, rewarding role for those who want to reach beyond the four walls of a traditional kitchen. At American Cruise Lines, we are driven by our values—Optimism, Commitment, Patriotism, and Merit. These values shape our culture, our service, and our people, guiding us as we work together to Share America’s Story on the Finest American Ships. Responsibilities: * Leading all meal preparation for both guests and crew onboard. * Executing regionally inspired menus using fresh, local ingredients. * Coaching and managing a galley team of 6-10 in a hands-on environment. * Ensuring kitchen operations meet FDA, sanitation, and safety standards. * Overseeing food inventory, portion control, and waste reduction. * Adapting quickly to last-minute changes while maintaining a calm, can-do approach. * Providing an unforgettable dining experience for every guest. Qualifications:  * 6–8+ years’ experience in full-service resorts, hotels, country clubs, or banquet settings. * ServSafe Manager Certification strongly preferred. * Strong leadership, communication, and training abilities. * Proven knowledge of FDA food safety standards and kitchen best practices. * Ability to manage multiple priorities under pressure. * A hands-on, collaborative, and detail-oriented approach to kitchen leadership. * Must pass a pre-employment drug test and background check. * TWIC (Transportation Worker Identification Credential) is required. * Ability to perform the essential functions of the job with or without accommodation.  Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship / 1 to 2 weeks off. * This is a full-time, exempt position. Essential Functions: * Ships experience forces from wind, waves, and currents, prompting them to exhibit six distinct motions known as ship motions. The six motions are surge, sway, heave, roll, pitch, and yaw. This position requires the ability to live and satisfactorily perform job duties in an environment that is subject to constant motion. * Ability to speak, read, and understand basic cooking recipes and adhere to directions. * Ability to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Ability to work around 12 hours per day.  * Ability to assist in the event of an on-board emergency by quickly climbing up a ladder, opening, and passing through a 20” diameter hatch. * Ability to stand for your entire shift. * Ability to frequently lift up to 20 lbs. and occasionally lift up to 50 lbs. * Ability to frequently bend, squat and reach.   * Ability to live and work on board a vessel for extended periods of time. * Ability to use stairs frequently. Compensation and Benefits: * Competitive daily rate. * Health, dental, vision, and 401(k) with match. * Covered Expenses: American Cruise Lines provides travel, room and board, uniforms, and training. Applicant Acknowledgment By proceeding to apply for the above position, I acknowledge that I have read and understand the description of the job position for which I am applying, I agree that it accurately reflects the essential functions of the position, and I represent that I can complete the essential functions of the position.   Equal Opportunity Employer American Cruise Lines is committed to providing equal employment opportunities for all employees and applicants. ‎American Cruise Lines bases all employment decisions on business needs, job requirements, and individual ‎qualifications without regard to protected characteristics, including, but not limited to, race, color, religion, sex (including pregnancy), national origin and citizenship, age (40 and over), disability (including perceived disability), generic information, military service, or any other protected characteristic under applicable federal, state, or local law. ‎This policy applies to all aspects of employment and employment decisions, including, but not limited to, ‎hiring, selection, job assignment, training, compensation, promotion, discipline, termination, and access ‎to benefits.‎   *Jobs sites across the nation. **This job description is not intended to be a comprehensive list of the duties and responsibilities of the position and such duties and responsibilities may change without notice.
Responsibilities
The Executive Chef is responsible for leading the galley team in planning, preparing, and presenting high-quality, regionally inspired cuisine for guests and crew. They must ensure all kitchen operations adhere to strict FDA, sanitation, and safety standards while managing inventory and food costs.
Executive Chef at American Cruise Lines
Arlington, Oregon, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Team Management, Inventory Management, Portion Control, Waste Reduction, Sanitation Standards, Communication, Training, Problem Solving, Adaptability, High Volume Cooking, Staff Coaching
Specialization
Candidates must have 6–8+ years of experience in full-service culinary environments and possess strong leadership and communication skills. A ServSafe Manager Certification and a TWIC (Transportation Worker Identification Credential) are required for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at Domes Resorts & Reserves
Sciez, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Menu Planning, Cost Control, Inventory Management, Leadership, Problem Solving, Crisis Management, Creativity, Organizational Skills, Relationship Building, Food Safety, Sanitation Regulations, Staff Training, Budgeting, Sustainable Sourcing, Ms Office, English Language
Specialization
Candidates must have 10 years of experience in luxury hospitality, including at least one year in a similar leadership role, and hold a HACCP certification. A culinary degree and proficiency in English and MS Office are also required.
Experience Required
Minimum 10 year(s)
Executive Chef at Domes Resorts & Reserves
, South Aegean, Greece - Full Time
Skills Needed
Menu Planning, Cost Control, Inventory Management, Leadership, Problem Solving, Crisis Management, Creativity, Organizational Skills, Relationship Building, Food Safety, Sanitation Regulations, Staff Training, Budget Management, Sustainable Sourcing, Haccp, Ms Office
Specialization
Candidates need a culinary degree, HACCP certification, and at least 10 years of experience in luxury hospitality, including one year in a similar leadership role. Proficiency in English and MS Office is required, along with strong skills in menu design and cost control.
Experience Required
Minimum 10 year(s)
Executive Chef at Domes Resorts & Reserves
Chania, Region of Crete, Greece - Full Time
Skills Needed
Menu Planning, Cost Control, Inventory Management, Leadership, Problem Solving, Crisis Management, Creativity, Organizational Skills, Relationship Building, Food Safety, Sanitation Regulations, Staff Training, Budgeting, Sustainable Sourcing, Haccp
Specialization
Candidates should possess a culinary degree, HACCP certification, and at least 10 years of experience in luxury hospitality. Proficiency in English and MS Office, along with strong leadership and financial acumen, is required.
Experience Required
Minimum 10 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, Dietary Management, Guest Relations, Hospitality Management, Kitchen Supervision
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 Acts Retirement-Life Communities
Easton, Maryland, United States - Full Time
Skills Needed
Menu Building, Food Production Management, Recipe Creation, Budget Management, Food Safety Regulations, Staff Recruitment, Employee Engagement, Inventory Ordering, Scheduling, Culinary Arts
Specialization
Requires a minimum of ten years of experience in full-service restaurant, catering, healthcare, or hospitality environments. A degree in Culinary Arts is preferred along with in-depth knowledge of food industry trends and safety regulations.
Experience Required
Minimum 10 year(s)
Executive Chef at BallenIsles Country Club
Fort Myers, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Budget Management, Staff Recruitment, Food Production, Sanitation Standards, Team Motivation, Inventory Control, Recipe Development, Hospitality Management, Conflict Resolution, Safety Compliance, Communication, Training And Development, Financial Reporting, Quality Control
Specialization
Candidates must have at least five years of hospitality managerial experience, preferably in an upscale environment like a private golf club or resort. A bachelor's degree or equivalent combination of education and experience is required, along with proven skills in budgeting, menu planning, and staff training.
Experience Required
Minimum 5 year(s)
Executive Chef at BallenIsles Country Club
, Florida, United States - Full Time
Skills Needed
Culinary Strategy, Menu Planning, Vendor Management, Food Production, Staff Training, Inventory Management, Budgeting, Guest Satisfaction, Catering, Sanitation Compliance, Staff Supervision, Recipe Development
Specialization
Requires one to three years of experience or an equivalent combination of education and experience. Experience in multi-unit restaurants or banquets is considered helpful.
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
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budgeting, Purchasing, Inventory Management, Quality Control, Customer Service, Performance Management, Training And Development, Conflict Resolution, Food Presentation, Financial Performance, Team Building
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. The role requires strong leadership, communication skills, and extensive knowledge of food preparation and safety standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Cliff House Maine
York, Maine, United States - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Recipe Development, Item Costing, Quality Assurance, Product Sourcing, Food & Beverage Operations, Team Building, Training, Budget Control, Sanitation Standards, Concept Development
Specialization
Candidates must have prior experience as an Executive Chef with a background in 4 or 5 star standards. Strong communication skills and a proven ability to create and implement successful new culinary concepts are required.
Experience Required
Minimum 10 year(s)
Executive Chef at Trailborn Hotel Management LLC
Jackson, Wyoming, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Control, Food Safety, Team Management, Inventory Management, Banquet Operations, Staff Training, Profitability Analysis, Quality Assurance, Event Planning, Sanitation Standards, Budgeting, Culinary Operations, Performance Management
Specialization
Candidates must have at least 5 years of progressive culinary leadership experience in upscale restaurant and banquet settings. A culinary degree or professional certification and a valid food safety certification are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Auberge Collection
Highland Park, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Cost Control, Kitchen Management, Team Building, Fine Dining, Luxury Hotel Operations, Sourcing, Budgeting, Brand Representation, Staff Mentorship, European Culinary Technique, Texas Hospitality, Pre Opening Management, Operational Excellence, Guest Experience Design
Specialization
Requires a graduate of a leading culinary institution with over 10 years of progressive leadership experience in luxury hotels or destination restaurants. Must possess strong financial acumen and a deep understanding of both European techniques and regional Texas influences.
Experience Required
Minimum 10 year(s)
Executive Chef at Radisson Hotel Group
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Kitchen Management, Technical Cooking Skills, Budget Management, Inventory Management, Creative Problem Solving, Verbal Communication, Leadership, Menu Development, Guest Satisfaction
Specialization
Candidates must have proven experience managing a kitchen team and possess excellent technical cooking skills. A culinary education degree and strong communication abilities are required.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Westport, Connecticut, 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 Skills, 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 staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Brock & Company Inc
West Hartford, Connecticut, United States - Full Time
Skills Needed
Menu Development, Culinary Leadership, Kitchen Management, Food Safety, Budget Management, Catering, Staff Training, Inventory Management, Customer Service, Ms Office, Allergen Awareness, Food Production
Specialization
Candidates should have a culinary degree or certification and 8-10 years of related experience. Required certifications include ServSafe and Allergen Awareness, along with strong leadership and organizational skills.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, , India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budget Management, Quality Control, Team Leadership, Customer Service, Purchasing, Inventory Management, Performance Management, Coaching, Food Preparation, Hospitality Management
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and maintain brand standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Monarch Communities
Selbyville, Delaware, United States - Full Time
Skills Needed
Culinary Arts, Food Management, Cost Control, Diet Therapy, Staff Supervision, Regulatory Compliance, Haccp, Food Safety, Inventory Management, Budgeting, Microsoft Office, Time Management, Problem Solving, Decision Making, Menu Planning, Sanitation
Specialization
Candidates must have a college degree or certification in culinary arts, hospitality, nutrition, or business, along with at least two years of culinary administration experience. A ServSafe certification is required, as well as proficiency in Microsoft Office and experience in cost control and diet therapy.
Experience Required
Minimum 2 year(s)
Executive Chef at Brock & Company Inc
Baltimore, Maryland, United States - Full Time
Skills Needed
Creativity, Leadership, Menu Development, Purchasing, Receiving, Food Production, Customer Service, Catering, Budget Management, Labor Cost Control, Inventory Management, Cash Handling, Training, Food Safety, Sanitation, Ms Office
Specialization
Ideal candidates should possess a culinary degree or certification, along with eight to ten years of comparable experience in the food profession. Required competencies include expertise in food safety, budget management, employee training, strong leadership, communication, organizational skills, and proficiency in MS Office.
Experience Required
Minimum 5 year(s)
Executive Chef at American Cruise Lines
Sandy, Utah, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Sanitation Standards, Staff Training, Communication, Problem Solving, Time Management, Adaptability, Professionalism
Specialization
Candidates must have 6-8+ years of experience in full-service culinary settings and possess strong leadership and communication skills. A ServSafe Manager Certification and a TWIC (Transportation Worker Identification Credential) are required for this role.
Experience Required
Minimum 10 year(s)
Executive Chef at Resolute Road Hospitality
Missoula, Montana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Production, Budget Management, Inventory Control, Food Safety Compliance, Team Training, Staff Scheduling, Cost Control, Guest Satisfaction, Sanitation Standards, Recruitment, Problem Solving, Communication, Organizational Skills, Adaptability
Specialization
Requires 10-15 years of leadership culinary experience, including at least 8 years as a Head or Main Chef. Must possess a Food Handlers Card and have a proven track record in managing large teams and diverse culinary styles.
Experience Required
Minimum 10 year(s)