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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 TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Miri, Sarawak, Malaysia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Purchasing, Operational Excellence
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 sanitation and safety standards.
Experience Required
Minimum 5 year(s)
Executive Chef at ISS
San Francisco, California, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Food Safety, Haccp Compliance, Kitchen Operations, Budget Management, Staff Training, Inventory Management, Catering Management, Procurement, Team Leadership, Customer Service, Quality Assurance, Workplace Safety, Net Menu Software
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 ability to obtain SERV Safe certification is required.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
George Town, Penang, 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, 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 safety and sanitation standards.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Land Title
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Operations Oversight, Menu Creation, Food Preparation Coordination, Staff Training, Scheduling, Supervision, Performance Evaluation, Budget Management, Cost Control, Purchasing, Inventory Management, Health Code Compliance, Safety Standards Adherence, Interpersonal Communication, Project Management, Creative Thinking
Specialization
Candidates must be highly organized, self-directed, and possess exceptional interpersonal and communication skills, along with strong analytical and critical thinking abilities for strategy and collaboration. A minimum of two years of culinary managerial experience is required, preferably supplemented by business experience, alongside the necessary training or education to function as a highly skilled professional cook.
Experience Required
Minimum 2 year(s)
Executive Chef at Brainforce
Paphos, Paphos, Cyprus - Full Time
Skills Needed
Culinary Operations Management, Menu Development, Mediterranean Cuisine, Asian Cuisine, Team Leadership, Staff Mentorship, Haccp Standards, Food Safety, Inventory Control, Procurement, Budget Management, Cost Effective Management, Food Preparation, Food Presentation, Communication Skills
Specialization
Candidates must have at least 5 years of experience as an Executive Chef or Head Chef in a 5-star luxury hotel or high-end restaurant. Proficiency in Mediterranean and Asian gastronomy, strong leadership abilities, and knowledge of HACCP standards are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Blossom Valley by Cogir
Potomac, Maryland, United States - Full Time
Skills Needed
Menu Development, Food Procurement, Budget Management, Staff Supervision, Inventory Control, Regulatory Compliance, Meal Preparation, Culinary Leadership, Kitchen Sanitation, Event Planning, Performance Review, Communication Skills
Specialization
Candidates should have at least 5 years of food preparation experience and 3 years of progressive management experience as an Executive Chef. A culinary degree and Serve Safe Manager certification are preferred or required.
Experience Required
Minimum 5 year(s)
Breakfast Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Breakfast Service, Buffet Operations, Live Cooking Stations, Food Presentation, Haccp Compliance, Stock Control, Kitchen Operations, French Mediterranean Cuisine, Food Safety, Time Management, Team Collaboration
Specialization
Proven experience as a Breakfast Chef with the ability to lead busy services and live cooking stations. Must have valid Australian working rights and flexibility to work early morning shifts, weekends, and public holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Settlers Hospitality
Hawley, Pennsylvania, United States - Full Time
Skills Needed
Culinary Arts, Restaurant Management, Menu Development, P&L Management, Staff Training, Food Safety, Inventory Management, Event Planning, Budgeting, Leadership, Fine Dining, Scheduling, Customer Service, Procurement, Quality Control, Communication
Specialization
Requires a minimum of 5 years of culinary leadership experience and a ServSafe Manager certification. A culinary degree or certificate is preferred, along with the ability to work a flexible schedule including weekends and holidays.
Experience Required
Minimum 5 year(s)
Qualified Chef at JBS Australia
, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Service Delivery, Food Safety, Hygiene Compliance, Menu Planning, Stock Rotation, Cost Control, Kitchen Organization, Portion Control, Communication, Teamwork, Time Management
Specialization
Candidates must be a trade qualified Chef with a Certificate III in Commercial Cookery or equivalent. Experience in fast-paced, high-volume kitchens and the ability to work early morning shifts Monday to Friday is required.
Experience Required
Minimum 2 year(s)
Lead Sous Chef at Life Enriching Communities
Cincinnati, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Food Preparation, Quality Control, Haccp Compliance, Inventory Management, Staff Training, Food Safety, Sanitation Guidelines, Customer Service, Organizational Skills
Specialization
Requires a High School Diploma, Culinary Arts training, and Serv Safe Certification. Candidates must have at least 3 years of supervisory culinary experience in senior living, healthcare, or hospitality settings.
Experience Required
Minimum 2 year(s)
Executive Chef at IHG Career
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Management, Budgeting, Stock Control, Supplier Relationships, Food Safety, Haccp, Whs Standards, Team Mentoring, Event Management, Kitchen Operations, Financial Acumen, Forecasting, Staff Development
Specialization
Candidates must have proven experience as an Executive Chef or Head Chef, with hotel industry experience being highly advantageous. Strong leadership, financial acumen, and a deep understanding of kitchen operations and food safety are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at IHG Career
Dhahran, Eastern Province, Saudi Arabia - Full Time
Skills Needed
Culinary Leadership, Pre Opening Strategy, Concept Development, Banqueting, Cost Control, Menu Engineering, Haccp Compliance, Hygiene Standards, Team Management, Operational Efficiency, Luxury Hospitality, Event Management
Specialization
Requires proven experience as an Executive Chef in luxury hotels or high-end catering environments with a strong background in large-scale events. Candidates should possess strong leadership skills, commercial awareness, and experience in pre-opening or rebranding projects.
Experience Required
Minimum 10 year(s)
Executive Chef at American Golf
Pomona, California, United States - Full Time
Skills Needed
Kitchen Operations, Menu Development, Cost Control, Team Leadership, Inventory Management, Vendor Relations, Food Safety, Budget Management, Staff Training, Culinary Techniques
Specialization
Candidates must have proven experience as an Executive Chef in high-volume environments and hold a Food Handler Certification. A culinary school degree is preferred along with strong skills in budget management and team leadership.
Experience Required
Minimum 5 year(s)
Executive Chef at Optalis
West Hollywood, California, 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, Staff Scheduling, 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 Blossom Valley by Cogir
Chandler, Arizona, United States - Full Time
Skills Needed
Menu Development, Food Procurement, Budget Management, Staff Supervision, Inventory Control, Regulatory Compliance, Meal Preparation, Kitchen Sanitation, Event Planning, Team Building, Communication, Culinary Arts
Specialization
Candidates should have at least 5 years of food preparation experience and 3 years of progressive management experience as an Executive Chef. A culinary degree and Serve Safe Manager certification are preferred or required.
Experience Required
Minimum 5 year(s)
Preschool Chef at Little Sunshine Academy
Colorado Springs, Colorado, United States - Full Time
Skills Needed
Meal Planning, Nutritional Preparation, Communication Skills, Organization Skills, Problem Solving, Teamwork, Relationship Building, Dietary Management
Specialization
Applicants must have a positive work ethic, a passion for working with children, and the ability to work full-time. Physical requirements include the ability to lift up to 35 lbs approximately 100 times per shift.
Executive Chef at Hawkers Asian Street Food
Bethesda, Maryland, United States - Full Time
Skills Needed
Culinary Management, Food Procurement, Inventory Management, Staff Training, Food Safety, Sanitation Standards, Recipe Adherence, Budgeting, Leadership, Quality Control, Osha Compliance, Haccp Compliance
Specialization
Requires five years of executive chef experience in a full-service, upscale restaurant concept. Candidates must be proficient in food safety standards and possess the ability to lead, train, and develop a kitchen team.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Hobart, Tasmania, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Creation, Team Mentoring, Operational Management, Cost Control, Procurement, Food Safety, Haccp Compliance, Whs Compliance, Italian Cuisine Expertise, Seasonal Menu Design, Financial Acumen, Team Development, Service Execution, Innovation
Specialization
Candidates must be dynamic, influential culinary leaders with a minimum of five years' experience as an Executive or Head Chef in a premium setting, possessing deep expertise in Italian culinary traditions and modern techniques. Essential qualifications include strong financial acumen, a passion for local ingredients, and exceptional leadership and communication skills.
Experience Required
Minimum 5 year(s)
Chef- Services at Civeo Career Site
Hamilton, Ontario, Canada - Full Time
Skills Needed
Kitchen Management, Team Leadership, Menu Planning, Budgeting, Inventory Management, Customer Service, Food Safety, Payroll Management, Microsoft Office, Problem Solving, Communication, Analytical Skills
Specialization
Requires an Inter-provincial Red Seal Cook designation, valid Food Safety certification, and Standard First Aid. Candidates need 3-6 years of supervisory experience and the ability to work in a unionized environment.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Sarawak, Malaysia -
Full Time

Start Date

Immediate

Expiry Date

16 Sep, 26

Salary

0.0

Posted On

18 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Customer Service, Inventory Management, Performance Management, Food Presentation, Operational Leadership, Financial Performance

Industry

Hospitality

Description
JOB SUMMARY   Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing).   CANDIDATE PROFILE   Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area.   CORE WORK ACTIVITIES   Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff.   Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards.   Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.   Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.   Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.   Additional Responsibilities  • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems.     At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.   JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global  team, and become the best version of you.

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Responsibilities
Accountable for the overall success of daily kitchen operations, including leading the culinary team and managing all food-related functions. Ensures high-quality product consistency, sanitation standards, and maximizes financial performance across all food preparation areas.
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 TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Miri, Sarawak, Malaysia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Purchasing, Operational Excellence
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 sanitation and safety standards.
Experience Required
Minimum 5 year(s)
Executive Chef at ISS
San Francisco, California, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Food Safety, Haccp Compliance, Kitchen Operations, Budget Management, Staff Training, Inventory Management, Catering Management, Procurement, Team Leadership, Customer Service, Quality Assurance, Workplace Safety, Net Menu Software
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 ability to obtain SERV Safe certification is required.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
George Town, Penang, 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, 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 safety and sanitation standards.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Land Title
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Operations Oversight, Menu Creation, Food Preparation Coordination, Staff Training, Scheduling, Supervision, Performance Evaluation, Budget Management, Cost Control, Purchasing, Inventory Management, Health Code Compliance, Safety Standards Adherence, Interpersonal Communication, Project Management, Creative Thinking
Specialization
Candidates must be highly organized, self-directed, and possess exceptional interpersonal and communication skills, along with strong analytical and critical thinking abilities for strategy and collaboration. A minimum of two years of culinary managerial experience is required, preferably supplemented by business experience, alongside the necessary training or education to function as a highly skilled professional cook.
Experience Required
Minimum 2 year(s)
Executive Chef at Brainforce
Paphos, Paphos, Cyprus - Full Time
Skills Needed
Culinary Operations Management, Menu Development, Mediterranean Cuisine, Asian Cuisine, Team Leadership, Staff Mentorship, Haccp Standards, Food Safety, Inventory Control, Procurement, Budget Management, Cost Effective Management, Food Preparation, Food Presentation, Communication Skills
Specialization
Candidates must have at least 5 years of experience as an Executive Chef or Head Chef in a 5-star luxury hotel or high-end restaurant. Proficiency in Mediterranean and Asian gastronomy, strong leadership abilities, and knowledge of HACCP standards are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Blossom Valley by Cogir
Potomac, Maryland, United States - Full Time
Skills Needed
Menu Development, Food Procurement, Budget Management, Staff Supervision, Inventory Control, Regulatory Compliance, Meal Preparation, Culinary Leadership, Kitchen Sanitation, Event Planning, Performance Review, Communication Skills
Specialization
Candidates should have at least 5 years of food preparation experience and 3 years of progressive management experience as an Executive Chef. A culinary degree and Serve Safe Manager certification are preferred or required.
Experience Required
Minimum 5 year(s)
Breakfast Chef at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
Breakfast Service, Buffet Operations, Live Cooking Stations, Food Presentation, Haccp Compliance, Stock Control, Kitchen Operations, French Mediterranean Cuisine, Food Safety, Time Management, Team Collaboration
Specialization
Proven experience as a Breakfast Chef with the ability to lead busy services and live cooking stations. Must have valid Australian working rights and flexibility to work early morning shifts, weekends, and public holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Settlers Hospitality
Hawley, Pennsylvania, United States - Full Time
Skills Needed
Culinary Arts, Restaurant Management, Menu Development, P&L Management, Staff Training, Food Safety, Inventory Management, Event Planning, Budgeting, Leadership, Fine Dining, Scheduling, Customer Service, Procurement, Quality Control, Communication
Specialization
Requires a minimum of 5 years of culinary leadership experience and a ServSafe Manager certification. A culinary degree or certificate is preferred, along with the ability to work a flexible schedule including weekends and holidays.
Experience Required
Minimum 5 year(s)
Qualified Chef at JBS Australia
, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Service Delivery, Food Safety, Hygiene Compliance, Menu Planning, Stock Rotation, Cost Control, Kitchen Organization, Portion Control, Communication, Teamwork, Time Management
Specialization
Candidates must be a trade qualified Chef with a Certificate III in Commercial Cookery or equivalent. Experience in fast-paced, high-volume kitchens and the ability to work early morning shifts Monday to Friday is required.
Experience Required
Minimum 2 year(s)
Lead Sous Chef at Life Enriching Communities
Cincinnati, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Food Preparation, Quality Control, Haccp Compliance, Inventory Management, Staff Training, Food Safety, Sanitation Guidelines, Customer Service, Organizational Skills
Specialization
Requires a High School Diploma, Culinary Arts training, and Serv Safe Certification. Candidates must have at least 3 years of supervisory culinary experience in senior living, healthcare, or hospitality settings.
Experience Required
Minimum 2 year(s)
Executive Chef at IHG Career
Sydney, New South Wales, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Management, Budgeting, Stock Control, Supplier Relationships, Food Safety, Haccp, Whs Standards, Team Mentoring, Event Management, Kitchen Operations, Financial Acumen, Forecasting, Staff Development
Specialization
Candidates must have proven experience as an Executive Chef or Head Chef, with hotel industry experience being highly advantageous. Strong leadership, financial acumen, and a deep understanding of kitchen operations and food safety are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at IHG Career
Dhahran, Eastern Province, Saudi Arabia - Full Time
Skills Needed
Culinary Leadership, Pre Opening Strategy, Concept Development, Banqueting, Cost Control, Menu Engineering, Haccp Compliance, Hygiene Standards, Team Management, Operational Efficiency, Luxury Hospitality, Event Management
Specialization
Requires proven experience as an Executive Chef in luxury hotels or high-end catering environments with a strong background in large-scale events. Candidates should possess strong leadership skills, commercial awareness, and experience in pre-opening or rebranding projects.
Experience Required
Minimum 10 year(s)
Executive Chef at American Golf
Pomona, California, United States - Full Time
Skills Needed
Kitchen Operations, Menu Development, Cost Control, Team Leadership, Inventory Management, Vendor Relations, Food Safety, Budget Management, Staff Training, Culinary Techniques
Specialization
Candidates must have proven experience as an Executive Chef in high-volume environments and hold a Food Handler Certification. A culinary school degree is preferred along with strong skills in budget management and team leadership.
Experience Required
Minimum 5 year(s)
Executive Chef at Optalis
West Hollywood, California, 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, Staff Scheduling, 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 Blossom Valley by Cogir
Chandler, Arizona, United States - Full Time
Skills Needed
Menu Development, Food Procurement, Budget Management, Staff Supervision, Inventory Control, Regulatory Compliance, Meal Preparation, Kitchen Sanitation, Event Planning, Team Building, Communication, Culinary Arts
Specialization
Candidates should have at least 5 years of food preparation experience and 3 years of progressive management experience as an Executive Chef. A culinary degree and Serve Safe Manager certification are preferred or required.
Experience Required
Minimum 5 year(s)
Preschool Chef at Little Sunshine Academy
Colorado Springs, Colorado, United States - Full Time
Skills Needed
Meal Planning, Nutritional Preparation, Communication Skills, Organization Skills, Problem Solving, Teamwork, Relationship Building, Dietary Management
Specialization
Applicants must have a positive work ethic, a passion for working with children, and the ability to work full-time. Physical requirements include the ability to lift up to 35 lbs approximately 100 times per shift.
Executive Chef at Hawkers Asian Street Food
Bethesda, Maryland, United States - Full Time
Skills Needed
Culinary Management, Food Procurement, Inventory Management, Staff Training, Food Safety, Sanitation Standards, Recipe Adherence, Budgeting, Leadership, Quality Control, Osha Compliance, Haccp Compliance
Specialization
Requires five years of executive chef experience in a full-service, upscale restaurant concept. Candidates must be proficient in food safety standards and possess the ability to lead, train, and develop a kitchen team.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Hobart, Tasmania, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Creation, Team Mentoring, Operational Management, Cost Control, Procurement, Food Safety, Haccp Compliance, Whs Compliance, Italian Cuisine Expertise, Seasonal Menu Design, Financial Acumen, Team Development, Service Execution, Innovation
Specialization
Candidates must be dynamic, influential culinary leaders with a minimum of five years' experience as an Executive or Head Chef in a premium setting, possessing deep expertise in Italian culinary traditions and modern techniques. Essential qualifications include strong financial acumen, a passion for local ingredients, and exceptional leadership and communication skills.
Experience Required
Minimum 5 year(s)
Chef- Services at Civeo Career Site
Hamilton, Ontario, Canada - Full Time
Skills Needed
Kitchen Management, Team Leadership, Menu Planning, Budgeting, Inventory Management, Customer Service, Food Safety, Payroll Management, Microsoft Office, Problem Solving, Communication, Analytical Skills
Specialization
Requires an Inter-provincial Red Seal Cook designation, valid Food Safety certification, and Standard First Aid. Candidates need 3-6 years of supervisory experience and the ability to work in a unionized environment.
Experience Required
Minimum 5 year(s)