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Chef De Partie Jobs overseas

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Executive Chef at Three Oaks Senior Dining LLC
Bethlehem, Pennsylvania, United States - Full Time
Skills Needed
Sanitation Practices, Food Cost Control, Team Supervision, Menu Development, Financial Analysis, Customer Satisfaction, Culinary Techniques, Staff Training, Inventory Management, Production Planning, Leadership, Time Management, Professionalism, Attention To Detail, Knife Skills, Servsafe Certification
Specialization
Candidates must possess either a high school diploma with 8 years of related experience or a 2-year Culinary/4-year Hospitality degree with 4+ years of experience, along with a valid ServSafe certification. The role requires the ability to work nights, weekends, and holidays, and proficiency in Microsoft Office and Google Docs is necessary.
Experience Required
Minimum 5 year(s)
Executive Chef at RL Communities
Northville, Michigan, United States - Full Time
Skills Needed
Culinary Preparation, Team Supervision, Food Safety, Menu Creation, Inventory Management, Vendor Relations, Staff Training, Scheduling, Microsoft Excel, Microsoft Outlook, Communication, Resident Relations, Servsafe Management, Leadership, Plating, Sanitation
Specialization
Candidates must be at least 21 years old with proven leadership experience in culinary preparation and team supervision, along with basic proficiency in Microsoft Excel and Outlook. A high school diploma or GED is required, and obtaining ServSafe Manager certification is mandatory shortly after hiring.
Experience Required
Minimum 5 year(s)
Executive Chef at The Clyde Hotel
Albuquerque, New Mexico, United States - Full Time
Skills Needed
Financial Acumen, Menu Development, Culinary Standards, Team Leadership, Mentoring, Food Cost Management, Vendor Collaboration, Operational Analysis, Guest Satisfaction, Health Standards Compliance, Safety Awareness, Creativity, Attention To Detail, Communication Skills, Collaboration Skills, Professionalism
Specialization
Candidates should have a culinary degree or equivalent experience, along with five to seven years of culinary leadership experience. Strong financial acumen and the ability to manage a team are essential.
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 Settlers Hospitality
Hawley, Pennsylvania, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Supervision, Menu Creation, Financial Management, Cost Control, Staff Training, Sanitation Standards, Purchasing, Event Planning, Recruitment, Servsafe Manager, Time Management, Problem Solving, Food Quality, P&L Responsibility, Guest Interaction
Specialization
Candidates should possess a minimum of 5 years of proven culinary experience in a leadership or management role, preferably with fine dining experience, and demonstrate an advanced understanding of culinary arts and restaurant management. Essential qualifications include ServSafe Manager certification (or ability to obtain within 30 days), strong time management skills, and a dedication to serving world-class food with high hospitality standards.
Experience Required
Minimum 5 year(s)
Chef - Live in at Greene King
Farnham Common, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Presentation, Hygiene Maintenance, Safety Regulations, Team Communication, Working Under Pressure, Teamwork, Learning New Skills
Specialization
Candidates must possess a passion for creating tasty, well-presented meals and demonstrate the ability to work effectively under pressure in a busy kitchen environment. A willingness to learn new skills and assist in various kitchen areas is also expected.
Executive Chef at THREE BROTHERS WINERY & ESTATES LLC
City of Geneva, New York, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Staff Leadership, Food Quality Control, Food Safety, Presentation, Teamwork, Cost Control, Budgeting, Inventory Management, Training, Sanitation, Communication, Organization, Problem Solving
Specialization
Candidates must have proven experience as an Executive Chef or in a similar role for over 3 years, with a culinary degree or equivalent certification being highly desirable. Strong leadership, team management, and excellent knowledge of culinary techniques and trends are essential requirements.
Experience Required
Minimum 2 year(s)
Breakfast Chef at Accor
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Food Presentation, Menu Development, Leadership, Food Safety, Time Management, Verbal Communication, Culinary Arts, Cooking Techniques, Team Collaboration
Specialization
Candidates must have a minimum of 2 years of experience in a similar role, preferably in a 5-star or upscale establishment. You must also demonstrate creativity, strong food safety knowledge, and effective communication skills.
Experience Required
Minimum 2 year(s)
Restaurangchef at O'Learys
Halmstad, , Sweden - Full Time
Skills Needed
Leadership, Staff Management, Sales Management, Customer Service, Recruitment, Staff Training, Scheduling, Staffing, Operational Management, Stress Management, Communication, Problem Solving, Team Development, Quality Assurance
Specialization
Candidates must have experience in the restaurant industry, preferably in a leadership role with personnel responsibility. A high school education is required, along with fluency in Swedish and proficiency in English.
Experience Required
Minimum 2 year(s)
Executive Chef at American Cruise Lines
Memphis, Tennessee, 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, Adaptability, High Volume Cooking, Regional Cuisine, Galley Operations
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 10 year(s)
Executive Chef at American Cruise Lines
Chattanooga, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Sanitation Standards, Communication, Training, Problem Solving, Adaptability, Professionalism, Galley Operations
Specialization
Candidates must have 6-8+ years of experience in full-service hospitality settings and possess strong leadership and culinary skills. A TWIC credential is required, and candidates must be able to live and work onboard a vessel for extended periods.
Experience Required
Minimum 10 year(s)
Executive Chef at American Cruise Lines
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Staff Training, Communication, Crisis Management, Sanitation Standards, Regional Cuisine Preparation
Specialization
Candidates must have 6–8+ years of experience in full-service hospitality settings and possess strong leadership and culinary skills. A ServSafe Manager Certification and a TWIC (Transportation Worker Identification Credential) are required for this role.
Experience Required
Minimum 10 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 TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bengaluru, karnataka, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Control, Leadership, Communication, Problem Solving, Food Presentation
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Baku, , Azerbaijan - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budgeting, Purchasing, Quality Control, Guest Satisfaction, Performance Management, Training And Development, Inventory Management, Team Building, Conflict Resolution, Communication Skills
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and financial management skills are required to oversee kitchen staff and operations.
Experience Required
Minimum 5 year(s)
Executive Chef at Postino WineCafe
Phoenix, Arizona, United States - Full Time
Skills Needed
Financial Management, Product Quality Control, Cleanliness Standards, Resource Efficiency, Delegation, Team Development, Inventory Management, Food Safety, Financial Accuracy, Mentoring, Leadership Development, Staffing, Accountability Documentation, Professional Communication
Specialization
Successful candidates must deliver an outstanding and memorable food experience, effectively delegate tasks, adhere strictly to recipe and cleanliness standards, and maintain financial accuracy regarding sales, expenses, and inventory. A minimum of one year of full-service restaurant Kitchen Manager experience or 3-5 years of industry management experience is required, along with a State Food Handler's Management Certification.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Lucknow, Uttar Pradesh, India - Full Time
Skills Needed
Manpower Planning, Staff Training, Managerial Skills, Production Methods, Recruitment, Staff Selection, Performance Appraisal, Wastage Monitoring, Quality Control, Food Product Development, Hygiene Standards, Accident Reporting, Health Regulation Compliance, Delegation, Culinary Trends, Kitchen Processes
Specialization
Candidates must possess proven working experience as an Executive Chef, preferably in a luxury atmosphere, demonstrating efficiency in problem-solving and mastery in delegating multiple tasks. Essential qualifications include strong communication and leadership skills, being up-to-date with culinary trends, understanding relevant computer programs, and holding credentials in health and safety training or a degree in Culinary Science.
Experience Required
Minimum 5 year(s)
Executive Chef at Culinesse LLC
Davidson, North Carolina, United States - Full Time
Skills Needed
Leadership, Innovation, High Volume Food Service, Catering, Food Preparation, Menu Creation, Supervision, Cost Control, Sanitation Practices, Plating, Garnishing Techniques, Knife Skills, Inventory Management, Prioritization, Training, Procedural Changes
Specialization
Candidates must possess a high school diploma or equivalent and have four or more years of related work experience as an Executive Chef. Strong preference is given to those with experience in Contract Food Service and Senior Dining, along with the ability to work nights, weekends, and holidays.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Nanyuki, Laikipia County, Kenya - Full Time
Skills Needed
Culinary Operations, Menu Preparation, Budget Management, Food Cost Control, Haccp Compliance, Leadership, Training, Inventory Management, Guest Experience, Quality Improvement, Farm To Table Concepts, Sanitation, Team Engagement, Customer Service, Creativity, Planning
Specialization
Candidates should have a minimum of 5 years’ experience as an Executive Chef in a 5-star luxury property, with excellent planning and organizational skills. A creative approach to high-quality food production and strong leadership abilities are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at The Henry
Denver, Colorado, United States - Full Time
Skills Needed
High Volume Restaurant Management, Business Operations, Financial Management, Scheduling, Planning, Guest Experience, Food Quality, Restaurant Cleanliness, Pos Systems, Opentable, Coaching, Team Leadership, Continuous Improvement
Specialization
Candidates must have over 5 years of high-volume restaurant management experience. They should demonstrate an understanding of business operations and possess skills in managing a restaurant team effectively.
Experience Required
Minimum 5 year(s)
Executive Chef at Three Oaks Senior Dining LLC
Bethlehem, Pennsylvania, United States -
Full Time

Start Date

Immediate

Expiry Date

03 Jun, 26

Salary

0.0

Posted On

05 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Sanitation Practices, Food Cost Control, Team Supervision, Menu Development, Financial Analysis, Customer Satisfaction, Culinary Techniques, Staff Training, Inventory Management, Production Planning, Leadership, Time Management, Professionalism, Attention To Detail, Knife Skills, ServSafe Certification

Industry

Description
Description About Three Oaks Senior Dining, LLC Three Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve. Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency—in sourcing, preparation, communication, and pricing—are the foundation of everything we do. At Three Oaks, we recognize that food is more than a meal. It’s a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life. About the Role Are you a collaborative, forward-thinking leader with a passion for hospitality and innovation? Do you thrive in a dynamic environment where personal connection, high standards, and meaningful service are essential? We’re looking for team members who lead with integrity, inspire excellence, and are driven to elevate the dining experience in senior living. Ideal candidates bring a strong background in operations, team development, and customer satisfaction, along with the ability to adapt and find creative solutions in a fast-paced setting. This is a highly collaborative role that requires the ability to manage multiple priorities, work across departments, and engage with diverse stakeholders—all while delivering exceptional experiences to residents and guests alike. Responsibilities Assure proper sanitation practices are followed by cleaning and sanitizing workstations and equipment. Must follow all Three Oaks, client and regulatory and safety rules and procedures and provide trainings (sanitation, allergy trainings, etc.) as needed; Assure smooth kitchen operation by coordinating with related food and beverage departments; Control food costs by maintaining accurate records of all food ingredients used; Works with the leadership team to understand financial information including: sales reports, meal counts, etc. to achieve fiscal responsibility while driving resident satisfaction. Meet with the Resident Food Council to understand needs, requests, etc. to create new menus and see to their proper development and implementation; Work with Corporate Chef to create specials, menu efficiencies across the community as well as a costing strategy Supervise other cooks, on a one-to-one basis, instructing and guiding them in their jobs; Direct supervision of day-to-day operation of all kitchen functions; Ensure preparation, plating and presentation standards are maintained; Orient employees to the department and providing training on job responsibilities; Hold daily shift meetings and weekly in-service meetings: Provide all recipes for production sheets and ensure compliance to those recipes Provide kitchen staff with daily production sheets that have recipes attached; Review BEO’s weekly and assign prep and other duties on the production sheets; Prioritize and assign work, and conduct performance reviews; Recommend and implement procedural or production changes; May prepare food and serve customers at an a la carte station. Provides the highest quality of service to customers at all times; Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use; Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment; Reports all accidents and injuries in a timely manner; Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques; Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets; Enters Menu Cycles, Special Menus, all recipes, and production into the menu management platform or other production program in use; Teaches and trains all staff members production system and production program as needed for their respective role; Advanced knife skills required; Uses production software to enter pre- and post-production data software; Will take inventory weekly, and enter inventory into the production; Will perform other duties and responsibilities as assigned. Competencies Presents self in a highly professional manner to others and understands that honesty and ethics are essential; Ability to monitor or assess the performance of yourself, other individuals, or organization to make improvements or take corrective action; Ability to motivate, develop, and direct people as they work and identify best people for the job; Ability to manage one's own time and the time of others; Willingness to be open to learning and growing; Maturity of judgment and behavior; Maintains high standards for work areas and appearance; Maintains a positive attitude; Ability to communicate with clients, co-workers and other departments with professionalism and respect; Holds all staff to the same standards of professionalism (ie; no cursing in the kitchen) Requires complete knowledge of kitchen equipment; Physical Requirements: Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses; Significant walking or other means of mobility; Ability to work in a standing position for long periods of time (up to 8 hours); Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. Dependability: Job requires being reliable, responsible, and dependable, and fulfilling obligations. Stress Tolerance: Job requires accepting criticism and dealing calmly and effectively with high-stress situations. Leadership: Job requires a willingness to lead, take charge, and offer opinions and direction. Self-Control: Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail: Job requires being careful about detail and thorough in completing work tasks. Requirements A high school diploma or equivalent with 8 years related work experience A 2 year Culinary Degree or 4 year Hospitality degree with Four (4) or more years of related work experience; Valid ServSafe certification Must comply with any dress code requirements; Must be able to work nights, weekends and some holidays; Must have working knowledge of Microsoft Office and Google Docs. Must be able to type twenty words per minute.
Responsibilities
The Executive Chef is responsible for overseeing all kitchen operations, ensuring adherence to sanitation and safety procedures, and managing food costs through accurate record-keeping. This role involves supervising kitchen staff, developing menus based on resident feedback, and maintaining high standards for food preparation and presentation.
Executive Chef at Three Oaks Senior Dining LLC
Bethlehem, Pennsylvania, United States - Full Time
Skills Needed
Sanitation Practices, Food Cost Control, Team Supervision, Menu Development, Financial Analysis, Customer Satisfaction, Culinary Techniques, Staff Training, Inventory Management, Production Planning, Leadership, Time Management, Professionalism, Attention To Detail, Knife Skills, Servsafe Certification
Specialization
Candidates must possess either a high school diploma with 8 years of related experience or a 2-year Culinary/4-year Hospitality degree with 4+ years of experience, along with a valid ServSafe certification. The role requires the ability to work nights, weekends, and holidays, and proficiency in Microsoft Office and Google Docs is necessary.
Experience Required
Minimum 5 year(s)
Executive Chef at RL Communities
Northville, Michigan, United States - Full Time
Skills Needed
Culinary Preparation, Team Supervision, Food Safety, Menu Creation, Inventory Management, Vendor Relations, Staff Training, Scheduling, Microsoft Excel, Microsoft Outlook, Communication, Resident Relations, Servsafe Management, Leadership, Plating, Sanitation
Specialization
Candidates must be at least 21 years old with proven leadership experience in culinary preparation and team supervision, along with basic proficiency in Microsoft Excel and Outlook. A high school diploma or GED is required, and obtaining ServSafe Manager certification is mandatory shortly after hiring.
Experience Required
Minimum 5 year(s)
Executive Chef at The Clyde Hotel
Albuquerque, New Mexico, United States - Full Time
Skills Needed
Financial Acumen, Menu Development, Culinary Standards, Team Leadership, Mentoring, Food Cost Management, Vendor Collaboration, Operational Analysis, Guest Satisfaction, Health Standards Compliance, Safety Awareness, Creativity, Attention To Detail, Communication Skills, Collaboration Skills, Professionalism
Specialization
Candidates should have a culinary degree or equivalent experience, along with five to seven years of culinary leadership experience. Strong financial acumen and the ability to manage a team are essential.
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 Settlers Hospitality
Hawley, Pennsylvania, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Supervision, Menu Creation, Financial Management, Cost Control, Staff Training, Sanitation Standards, Purchasing, Event Planning, Recruitment, Servsafe Manager, Time Management, Problem Solving, Food Quality, P&L Responsibility, Guest Interaction
Specialization
Candidates should possess a minimum of 5 years of proven culinary experience in a leadership or management role, preferably with fine dining experience, and demonstrate an advanced understanding of culinary arts and restaurant management. Essential qualifications include ServSafe Manager certification (or ability to obtain within 30 days), strong time management skills, and a dedication to serving world-class food with high hospitality standards.
Experience Required
Minimum 5 year(s)
Chef - Live in at Greene King
Farnham Common, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Cooking, Presentation, Hygiene Maintenance, Safety Regulations, Team Communication, Working Under Pressure, Teamwork, Learning New Skills
Specialization
Candidates must possess a passion for creating tasty, well-presented meals and demonstrate the ability to work effectively under pressure in a busy kitchen environment. A willingness to learn new skills and assist in various kitchen areas is also expected.
Executive Chef at THREE BROTHERS WINERY & ESTATES LLC
City of Geneva, New York, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Kitchen Management, Staff Leadership, Food Quality Control, Food Safety, Presentation, Teamwork, Cost Control, Budgeting, Inventory Management, Training, Sanitation, Communication, Organization, Problem Solving
Specialization
Candidates must have proven experience as an Executive Chef or in a similar role for over 3 years, with a culinary degree or equivalent certification being highly desirable. Strong leadership, team management, and excellent knowledge of culinary techniques and trends are essential requirements.
Experience Required
Minimum 2 year(s)
Breakfast Chef at Accor
Queenstown, Otago, New Zealand - Full Time
Skills Needed
Food Presentation, Menu Development, Leadership, Food Safety, Time Management, Verbal Communication, Culinary Arts, Cooking Techniques, Team Collaboration
Specialization
Candidates must have a minimum of 2 years of experience in a similar role, preferably in a 5-star or upscale establishment. You must also demonstrate creativity, strong food safety knowledge, and effective communication skills.
Experience Required
Minimum 2 year(s)
Restaurangchef at O'Learys
Halmstad, , Sweden - Full Time
Skills Needed
Leadership, Staff Management, Sales Management, Customer Service, Recruitment, Staff Training, Scheduling, Staffing, Operational Management, Stress Management, Communication, Problem Solving, Team Development, Quality Assurance
Specialization
Candidates must have experience in the restaurant industry, preferably in a leadership role with personnel responsibility. A high school education is required, along with fluency in Swedish and proficiency in English.
Experience Required
Minimum 2 year(s)
Executive Chef at American Cruise Lines
Memphis, Tennessee, 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, Adaptability, High Volume Cooking, Regional Cuisine, Galley Operations
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 10 year(s)
Executive Chef at American Cruise Lines
Chattanooga, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Sanitation Standards, Communication, Training, Problem Solving, Adaptability, Professionalism, Galley Operations
Specialization
Candidates must have 6-8+ years of experience in full-service hospitality settings and possess strong leadership and culinary skills. A TWIC credential is required, and candidates must be able to live and work onboard a vessel for extended periods.
Experience Required
Minimum 10 year(s)
Executive Chef at American Cruise Lines
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Staff Training, Communication, Crisis Management, Sanitation Standards, Regional Cuisine Preparation
Specialization
Candidates must have 6–8+ years of experience in full-service hospitality settings and possess strong leadership and culinary skills. A ServSafe Manager Certification and a TWIC (Transportation Worker Identification Credential) are required for this role.
Experience Required
Minimum 10 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 TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bengaluru, karnataka, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Purchasing, Inventory Management, Guest Relations, Performance Management, Training And Development, Quality Control, Leadership, Communication, Problem Solving, Food Presentation
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and food safety knowledge are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Baku, , Azerbaijan - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budgeting, Purchasing, Quality Control, Guest Satisfaction, Performance Management, Training And Development, Inventory Management, Team Building, Conflict Resolution, Communication Skills
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or hospitality industry. Strong leadership, communication, and financial management skills are required to oversee kitchen staff and operations.
Experience Required
Minimum 5 year(s)
Executive Chef at Postino WineCafe
Phoenix, Arizona, United States - Full Time
Skills Needed
Financial Management, Product Quality Control, Cleanliness Standards, Resource Efficiency, Delegation, Team Development, Inventory Management, Food Safety, Financial Accuracy, Mentoring, Leadership Development, Staffing, Accountability Documentation, Professional Communication
Specialization
Successful candidates must deliver an outstanding and memorable food experience, effectively delegate tasks, adhere strictly to recipe and cleanliness standards, and maintain financial accuracy regarding sales, expenses, and inventory. A minimum of one year of full-service restaurant Kitchen Manager experience or 3-5 years of industry management experience is required, along with a State Food Handler's Management Certification.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Lucknow, Uttar Pradesh, India - Full Time
Skills Needed
Manpower Planning, Staff Training, Managerial Skills, Production Methods, Recruitment, Staff Selection, Performance Appraisal, Wastage Monitoring, Quality Control, Food Product Development, Hygiene Standards, Accident Reporting, Health Regulation Compliance, Delegation, Culinary Trends, Kitchen Processes
Specialization
Candidates must possess proven working experience as an Executive Chef, preferably in a luxury atmosphere, demonstrating efficiency in problem-solving and mastery in delegating multiple tasks. Essential qualifications include strong communication and leadership skills, being up-to-date with culinary trends, understanding relevant computer programs, and holding credentials in health and safety training or a degree in Culinary Science.
Experience Required
Minimum 5 year(s)
Executive Chef at Culinesse LLC
Davidson, North Carolina, United States - Full Time
Skills Needed
Leadership, Innovation, High Volume Food Service, Catering, Food Preparation, Menu Creation, Supervision, Cost Control, Sanitation Practices, Plating, Garnishing Techniques, Knife Skills, Inventory Management, Prioritization, Training, Procedural Changes
Specialization
Candidates must possess a high school diploma or equivalent and have four or more years of related work experience as an Executive Chef. Strong preference is given to those with experience in Contract Food Service and Senior Dining, along with the ability to work nights, weekends, and holidays.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Nanyuki, Laikipia County, Kenya - Full Time
Skills Needed
Culinary Operations, Menu Preparation, Budget Management, Food Cost Control, Haccp Compliance, Leadership, Training, Inventory Management, Guest Experience, Quality Improvement, Farm To Table Concepts, Sanitation, Team Engagement, Customer Service, Creativity, Planning
Specialization
Candidates should have a minimum of 5 years’ experience as an Executive Chef in a 5-star luxury property, with excellent planning and organizational skills. A creative approach to high-quality food production and strong leadership abilities are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at The Henry
Denver, Colorado, United States - Full Time
Skills Needed
High Volume Restaurant Management, Business Operations, Financial Management, Scheduling, Planning, Guest Experience, Food Quality, Restaurant Cleanliness, Pos Systems, Opentable, Coaching, Team Leadership, Continuous Improvement
Specialization
Candidates must have over 5 years of high-volume restaurant management experience. They should demonstrate an understanding of business operations and possess skills in managing a restaurant team effectively.
Experience Required
Minimum 5 year(s)