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Executive Chef EL IL at Holbrook Life Management- Woods
Alpharetta, Georgia, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Financial Management, Budgeting, Food Safety, Sanitation, Menu Development, Inventory Control, Staff Training, Operations Management, Toast Pos, Regulatory Compliance, Strategic Planning, Team Building, Hospitality Management, Quality Control
Specialization
Candidates must hold an associate degree or higher in Culinary Arts and possess at least 5 years of supervisory experience in high-volume environments. Proficiency in financial management, food safety regulations, and POS systems is required to succeed in this leadership role.
Experience Required
Minimum 5 year(s)
Sous Chef - Seasonal at Sige Relais Chateaux
Nantucket, Massachusetts, United States - Full Time
Skills Needed
Fine Dining, Culinary Leadership, Menu Development, Recipe Testing, Inventory Management, Food Safety, Sanitation Compliance, Staff Training, Line Cooking, Team Supervision, Quality Control, Food Cost Management, Labor Cost Management, Product Rotation
Specialization
Candidates must have at least 2 years of experience as a Sous Chef or in a similar fine-dining or luxury hospitality role. Strong culinary technique, station proficiency, and a valid food handling certification are required.
Experience Required
Minimum 2 year(s)
Cheffe / Chef de projets construction PV at Mexens
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Contract Negotiation, Planning, Construction Supervision, Risk Prevention, Stakeholder Management, Solution Oriented, Leadership, Proactivity, Budget Management, Quality Control
Specialization
Requires an Engineering degree and at least 4 years of successful project management experience in renewable energy, construction, or industry. A valid driver's license (Permis B) is mandatory for travel across France.
Experience Required
Minimum 5 year(s)
Private school Boarding Chef/ Sous Chef at BaxterStorey Ireland Ltd
Thirsk, England, United Kingdom - Full Time
Skills Needed
Meal Preparation, Menu Design, Food Safety, Allergen Management, Team Leadership, Budget Management, Nutritional Planning, Mise En Place, Communication, Time Management
Specialization
Candidates should have experience as a Sous Chef or Chef de Partie, preferably within contract catering or independent education. A passion for fresh, seasonal food and a commitment to safeguarding children are essential.
Experience Required
Minimum 2 year(s)
Private school Boarding Chef/ Sous Chef at BaxterStorey Ireland Ltd
Thirsk, England, United Kingdom - Full Time
Skills Needed
Meal Preparation, Menu Design, Food Safety, Allergen Management, Team Leadership, Budget Management, Nutritional Planning, Mise En Place, Communication, Time Management
Specialization
Candidates should have experience as a Sous Chef or Chef de Partie, preferably within contract catering or independent education. A passion for fresh, seasonal food and a proactive approach to teamwork are essential.
Experience Required
Minimum 2 year(s)
Cheffe de secteur / Chef de secteur GMS at La Martiniquaise-Bardinet
Saint-Alban, Occitania, France - Full Time
Skills Needed
Sales Negotiation, Merchandising, Market Share Optimization, Competitive Intelligence, Relationship Management, Retail Sales, Promotional Planning, Crm Usage
Specialization
Candidates should be autonomous, rigorous, and possess strong negotiation skills and a valid driver's license. Ideally, a first experience in mass retail (GMS) sales or commercial negotiation is preferred.
Chef de Partie - Thai at Accor
Bangkok, , Thailand - Full Time
Skills Needed
Cold Kitchen Management, Food Preparation, Menu Development, Food Safety, Hygiene Regulations, Team Leadership, Mentoring, Stock Monitoring, Thai Cuisine, Culinary Arts
Specialization
Requires proven experience as a Chef de Partie in a premium hotel or restaurant with a strong focus on cold kitchen operations. Candidates should be fluent in English and Thai, with a preferred culinary degree or certification.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at Accor
, , Egypt - Full Time
Skills Needed
Menu Innovation, Pastry Artistry, Kitchen Management, Food Costing, Haccp Compliance, Team Leadership, Budget Management, Vendor Management, Sustainability Practices, Guest Engagement, Luxury Hospitality, Strategic Planning
Specialization
Requires 5-7 years of leadership experience in luxury pastry operations and a degree in Culinary Arts or Hospitality Management. Must possess strong business acumen, creative vision, and proficiency in English.
Experience Required
Minimum 5 year(s)
Executive Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Rajasthan, India - Full Time
Skills Needed
Pastry Preparation, Baking, Cake Decorating, Staff Supervision, Menu Development, Budget Management, Food Sanitation, Inventory Management, Customer Service, Culinary Arts, Team Leadership, Food Safety Compliance
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate creative baking talents and the ability to lead and develop a professional kitchen team.
Experience Required
Minimum 2 year(s)
EXECUTIVE PASTRY CHEF at High Watch Recovery
Kent, Connecticut, United States - Full Time
Skills Needed
Pastry Arts, Menu Development, Staff Training, Food Safety, Inventory Management, Cost Control, Baking, Culinary Strategy, Quality Control, Team Leadership, Time Management, Problem Solving, Sanitation, Budgeting, Recipe Standardization
Specialization
Candidates must have extensive experience in pastry arts with a proven track record in leadership or executive-level roles. A high school diploma is required, while formal education in Baking and Pastry Arts is preferred.
Experience Required
Minimum 5 year(s)
Executive Pastry Chef at Accor
Udaipur, Rajasthan, India - Full Time
Skills Needed
Pastry Production, Kitchen Operations Management, Menu Development, Haccp Compliance, Inventory Management, Cost Control, Staff Training, Vendor Management, Food Safety, Culinary Innovation, Budget Management, Leadership, Plating Standards, Recipe Documentation, Quality Assurance, Hospitality Management
Specialization
Requires a culinary degree in pastry arts and at least 8 years of progressive experience in pastry production and kitchen management. Must demonstrate expertise in advanced pastry techniques, HACCP protocols, and leadership within a luxury hospitality environment.
Experience Required
Minimum 10 year(s)
Senior Executive Chef at Senior Lifestyle
Brookhaven, Georgia, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Safety, Staff Supervision, Inventory Management, Budgeting, Cost Analysis, Event Catering, Batch Cooking, Scratch Cooking, Training, Scheduling, Food Preparation, Communication, Organization
Specialization
Requires at least 3 years of experience in a commercial kitchen environment and relevant food safety certifications. An associate degree in a culinary-related field is preferred, along with strong management and communication skills.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at Accor
Udaipur, Rajasthan, India - Full Time
Skills Needed
Pastry Production, Kitchen Operations Management, Menu Development, Haccp Compliance, Inventory Management, Cost Control, Staff Training, Vendor Management, Food Safety, Culinary Innovation, Leadership, Budget Management, Recipe Documentation, Plating Standards, Quality Assurance, Strategic Planning
Specialization
Requires a culinary degree in pastry arts and at least 8 years of progressive experience in pastry production and kitchen management. Candidates must demonstrate expertise in advanced pastry techniques and strong knowledge of HACCP and food safety protocols.
Experience Required
Minimum 10 year(s)
Executive Chef-Denver at Barcelona Wine Bar
Denver, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Staff Supervision, Inventory Management, Food Cost Control, Labor Cost Management, Culinary Leadership, Problem Solving, Communication, Delegation, Sanitation Compliance, Safety Standards, Hospitality, Computer Software Proficiency
Specialization
Candidates must have at least 8 years of experience, preferably in a high-volume restaurant setting. Strong leadership, communication, and kitchen management skills are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nacascolo, , Costa Rica - Full Time
Skills Needed
Pastry Arts, Baking, Cake Decorating, Staff Supervision, Menu Development, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Customer Service, Culinary Leadership, Training And Development
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Candidates must demonstrate leadership skills and expertise in pastry preparation and kitchen management.
Experience Required
Minimum 2 year(s)
Executive Chef - Lead at Monarch Communities
Livingston, New Jersey, United States - Full Time
Skills Needed
Culinary Arts, Staff Management, Budgeting, Food Safety, Haccp, Cost Control, Diet Therapy, Inventory Management, Microsoft Office, Regulatory Compliance, Menu Planning, Personnel Training
Specialization
Candidates should have a degree or certification in culinary arts or a related field and at least two years of culinary administration experience. ServSafe certification and proficiency in cost control and diet therapy are required.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Pastry Artistry, Menu Innovation, Kitchen Management, Food Costing, Team Leadership, Haccp Compliance, Budgeting, Vendor Management, Guest Engagement, Sustainability Practices, Luxury Hospitality, Operational Excellence
Specialization
Requires 5-7 years of leadership experience in luxury pastry operations and a degree in Culinary Arts or Hospitality Management. Must possess strong business acumen, creative vision, and proficiency in English.
Experience Required
Minimum 5 year(s)
Executive Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuah, Kedah, Malaysia - Full Time
Skills Needed
Pastry Preparation, Baking, Cake Decorating, Staff Supervision, Menu Development, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Customer Service, Coaching And Mentoring, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of professional experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation certifications.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at The Club at Mediterra Inc.
Naples, Florida, United States - Full Time
Skills Needed
Pastry Leadership, Bread Baking, Chocolate Work, Artistic Presentation, Menu Planning, Cost Control, Inventory Management, Team Mentoring, Modern Plating, Sanitation Standards, Budgeting, Vendor Management
Specialization
Requires 5+ years of progressive pastry leadership experience with a strong foundation in classic and modern techniques. A degree in pastry studies or ACF certification is preferred, along with the ability to work a flexible schedule.
Experience Required
Minimum 5 year(s)
Executive Pastry Chef at MSC Cruises
, , - Full Time
Skills Needed
Pastry Production, Culinary Leadership, Inventory Management, Budgeting, Food Safety, Staff Training, Menu Development, Quality Control, Operational Efficiency, Team Management, Mentorship, Hygiene Standards, Dessert Artistry, Maritime Operations
Specialization
Candidates must have extensive experience as an Executive Pastry Chef within the cruise industry and possess advanced culinary skills. A formal culinary qualification and a deep understanding of maritime food safety and management are required.
Experience Required
Minimum 10 year(s)
Executive Chef EL IL at Holbrook Life Management- Woods
Alpharetta, Georgia, United States -
Full Time

Start Date

Immediate

Expiry Date

16 Jul, 26

Salary

0.0

Posted On

17 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary leadership, Kitchen management, Financial management, Budgeting, Food safety, Sanitation, Menu development, Inventory control, Staff training, Operations management, Toast POS, Regulatory compliance, Strategic planning, Team building, Hospitality management, Quality control

Industry

Real Estate

Description
Description Executive Chef – Enriched Living / Inspired Living (EL/IL) Elite Culinary & Operational Leadership Profile The Executive Chef for Enriched Living and Inspired Living is a high-impact, strategic leader responsible for driving a best-in-class culinary program within assisted living and memory care. This role extends far beyond kitchen management—requiring a disciplined operator, a refined culinary professional, and a business-minded leader who can consistently deliver elevated dining experiences at scale. This position demands ownership of the entire culinary operation, including people, product, process, and profitability. The Executive Chef is expected to think and operate at a level comparable to top-tier hospitality environments, while adapting execution to the unique needs of senior living. Core Leadership Expectations Ownership Mentality Operates with full accountability for the success of the kitchen—no excuses, no gaps. Takes initiative, anticipates challenges, and drives solutions without the need for oversight. Culinary Excellence at Scale Delivers consistently high-level food quality across all services, balancing refined culinary technique with efficiency, consistency, and resident-focused nutrition. Understands how to execute elevated dining within the realities of healthcare environments. Business & Financial Acumen Thinks like an operator, not just a chef. Owns food cost, labor performance, inventory, and purchasing with precision. Builds and manages budgets and forecasts, identifies trends, and takes corrective action proactively to protect margins. Operational Discipline Establishes structured systems for ordering, prep, production, and service. Eliminates reactive behaviors such as emergency purchasing and disorganized production. Maintains a clean, organized, inspection-ready kitchen at all times. Talent Builder & Culture Driver Recruits, develops, and retains strong culinary talent. Creates a culture of accountability, professionalism, and continuous improvement. Addresses performance issues directly and promptly—no tolerance for complacency. Strategic & Multi-Unit Thinking Understands how decisions impact the broader organization. Contributes to program development, standardization, and long-term planning. Capable of supporting multi-community initiatives, rollouts, and best practice implementation. Innovation & Continuous Improvement Brings forward new ideas, menus, systems, and efficiencies. Challenges the status quo and looks for ways to elevate both the resident experience and operational performance. Resident-Centered Hospitality Ensures every resident interaction reflects dignity, personalization, and quality. Balances clinical dietary needs with hospitality-driven execution to create a meaningful dining experience. Key Responsibilities Lead all culinary operations for EL/IL, ensuring execution aligns with brand standards and resident expectations Build and manage a high-performing team through structured training, coaching, and accountability systems Oversee all food production, presentation, and service standards with consistency and precision Develop and execute menus that reflect both elevated culinary standards and dietary requirements Own inventory control, purchasing systems, and vendor relationships to ensure quality and cost efficiency Manage and deliver on all financial targets including food cost, labor, and overall budget performance Maintain strict adherence to food safety, sanitation, and regulatory compliance standards Ensure all kitchen environments, equipment, and storage areas meet best-in-class cleanliness and organization standards Collaborate with the General Manager and leadership team on budgeting, forecasting, and strategic initiatives Drive continuous improvement across all areas of the operation, including systems, processes, and team performance Ideal Candidate Profile Proven Executive Chef or high-level Sous Chef experience in a structured, high-volume environment Demonstrated success managing both culinary execution and financial performance Strong leadership presence with the ability to build, coach, and hold teams accountable Highly organized, systems-driven operator with attention to detail Experience in senior living, healthcare, or hospitality environments preferred—but must be adaptable to resident-focused service models ServSafe certified with a deep understanding of food safety and regulatory compliance Professional, composed, and solutions-oriented under pressure Requirements Position Requirements (Executive-Level Standards) Culinary Education (Required) Associate’s or higher degree in Culinary Arts required. Formal culinary training is non-negotiable and must be complemented by progressive leadership experience in high-volume, structured environments. Leadership Experience Minimum of 5+ years in a supervisory or Executive Chef–level role, with a proven track record of leading teams, driving accountability, and delivering consistent operational results. Advanced Culinary & Industry Knowledge Deep understanding of classical and modern cooking techniques, food production systems, nutrition, and large-scale food service operations. Ability to translate culinary knowledge into consistent, scalable execution. Business & Financial Acumen Demonstrated ability to manage food cost, labor, and inventory with precision. Experience with budgeting, forecasting, and performance analysis is required. Technology & Systems Proficiency Strong technical capability required, including proficiency with POS systems—Toast POS experience required. Must be comfortable leveraging systems to drive operational efficiency, reporting, and accountability. Professional Presence & Communication Highly effective communicator with the ability to engage residents, families, and team members with professionalism and confidence. Multi-lingual abilities are a plus. Operational Discipline & Organization Exceptionally organized, systems-driven, and detail-oriented. Capable of maintaining structured processes in high-volume, fast-paced environments without sacrificing quality. Leadership & Accountability Mindset Operates with a servant-leader mentality while holding firm standards. Leads by example, addresses performance issues directly, and builds a culture rooted in ownership and execution. Problem Solving & Adaptability Proactive, solutions-oriented thinker who can navigate challenges in real time while maintaining composure and operational control. Food Safety & Compliance ServSafe certification required (or obtained within a defined timeframe). Strong working knowledge of food safety, sanitation standards, and regulatory compliance. Pre-Employment Requirements Must be willing and able to successfully complete a drug screening and criminal background check.
Responsibilities
The Executive Chef is responsible for overseeing all culinary operations, including food production, financial performance, and staff management within senior living communities. They must ensure high-quality, resident-focused dining experiences while maintaining strict adherence to safety, sanitation, and budgetary standards.
Executive Chef EL IL at Holbrook Life Management- Woods
Alpharetta, Georgia, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Financial Management, Budgeting, Food Safety, Sanitation, Menu Development, Inventory Control, Staff Training, Operations Management, Toast Pos, Regulatory Compliance, Strategic Planning, Team Building, Hospitality Management, Quality Control
Specialization
Candidates must hold an associate degree or higher in Culinary Arts and possess at least 5 years of supervisory experience in high-volume environments. Proficiency in financial management, food safety regulations, and POS systems is required to succeed in this leadership role.
Experience Required
Minimum 5 year(s)
Sous Chef - Seasonal at Sige Relais Chateaux
Nantucket, Massachusetts, United States - Full Time
Skills Needed
Fine Dining, Culinary Leadership, Menu Development, Recipe Testing, Inventory Management, Food Safety, Sanitation Compliance, Staff Training, Line Cooking, Team Supervision, Quality Control, Food Cost Management, Labor Cost Management, Product Rotation
Specialization
Candidates must have at least 2 years of experience as a Sous Chef or in a similar fine-dining or luxury hospitality role. Strong culinary technique, station proficiency, and a valid food handling certification are required.
Experience Required
Minimum 2 year(s)
Cheffe / Chef de projets construction PV at Mexens
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Contract Negotiation, Planning, Construction Supervision, Risk Prevention, Stakeholder Management, Solution Oriented, Leadership, Proactivity, Budget Management, Quality Control
Specialization
Requires an Engineering degree and at least 4 years of successful project management experience in renewable energy, construction, or industry. A valid driver's license (Permis B) is mandatory for travel across France.
Experience Required
Minimum 5 year(s)
Private school Boarding Chef/ Sous Chef at BaxterStorey Ireland Ltd
Thirsk, England, United Kingdom - Full Time
Skills Needed
Meal Preparation, Menu Design, Food Safety, Allergen Management, Team Leadership, Budget Management, Nutritional Planning, Mise En Place, Communication, Time Management
Specialization
Candidates should have experience as a Sous Chef or Chef de Partie, preferably within contract catering or independent education. A passion for fresh, seasonal food and a commitment to safeguarding children are essential.
Experience Required
Minimum 2 year(s)
Private school Boarding Chef/ Sous Chef at BaxterStorey Ireland Ltd
Thirsk, England, United Kingdom - Full Time
Skills Needed
Meal Preparation, Menu Design, Food Safety, Allergen Management, Team Leadership, Budget Management, Nutritional Planning, Mise En Place, Communication, Time Management
Specialization
Candidates should have experience as a Sous Chef or Chef de Partie, preferably within contract catering or independent education. A passion for fresh, seasonal food and a proactive approach to teamwork are essential.
Experience Required
Minimum 2 year(s)
Cheffe de secteur / Chef de secteur GMS at La Martiniquaise-Bardinet
Saint-Alban, Occitania, France - Full Time
Skills Needed
Sales Negotiation, Merchandising, Market Share Optimization, Competitive Intelligence, Relationship Management, Retail Sales, Promotional Planning, Crm Usage
Specialization
Candidates should be autonomous, rigorous, and possess strong negotiation skills and a valid driver's license. Ideally, a first experience in mass retail (GMS) sales or commercial negotiation is preferred.
Chef de Partie - Thai at Accor
Bangkok, , Thailand - Full Time
Skills Needed
Cold Kitchen Management, Food Preparation, Menu Development, Food Safety, Hygiene Regulations, Team Leadership, Mentoring, Stock Monitoring, Thai Cuisine, Culinary Arts
Specialization
Requires proven experience as a Chef de Partie in a premium hotel or restaurant with a strong focus on cold kitchen operations. Candidates should be fluent in English and Thai, with a preferred culinary degree or certification.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at Accor
, , Egypt - Full Time
Skills Needed
Menu Innovation, Pastry Artistry, Kitchen Management, Food Costing, Haccp Compliance, Team Leadership, Budget Management, Vendor Management, Sustainability Practices, Guest Engagement, Luxury Hospitality, Strategic Planning
Specialization
Requires 5-7 years of leadership experience in luxury pastry operations and a degree in Culinary Arts or Hospitality Management. Must possess strong business acumen, creative vision, and proficiency in English.
Experience Required
Minimum 5 year(s)
Executive Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Rajasthan, India - Full Time
Skills Needed
Pastry Preparation, Baking, Cake Decorating, Staff Supervision, Menu Development, Budget Management, Food Sanitation, Inventory Management, Customer Service, Culinary Arts, Team Leadership, Food Safety Compliance
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate creative baking talents and the ability to lead and develop a professional kitchen team.
Experience Required
Minimum 2 year(s)
EXECUTIVE PASTRY CHEF at High Watch Recovery
Kent, Connecticut, United States - Full Time
Skills Needed
Pastry Arts, Menu Development, Staff Training, Food Safety, Inventory Management, Cost Control, Baking, Culinary Strategy, Quality Control, Team Leadership, Time Management, Problem Solving, Sanitation, Budgeting, Recipe Standardization
Specialization
Candidates must have extensive experience in pastry arts with a proven track record in leadership or executive-level roles. A high school diploma is required, while formal education in Baking and Pastry Arts is preferred.
Experience Required
Minimum 5 year(s)
Executive Pastry Chef at Accor
Udaipur, Rajasthan, India - Full Time
Skills Needed
Pastry Production, Kitchen Operations Management, Menu Development, Haccp Compliance, Inventory Management, Cost Control, Staff Training, Vendor Management, Food Safety, Culinary Innovation, Budget Management, Leadership, Plating Standards, Recipe Documentation, Quality Assurance, Hospitality Management
Specialization
Requires a culinary degree in pastry arts and at least 8 years of progressive experience in pastry production and kitchen management. Must demonstrate expertise in advanced pastry techniques, HACCP protocols, and leadership within a luxury hospitality environment.
Experience Required
Minimum 10 year(s)
Senior Executive Chef at Senior Lifestyle
Brookhaven, Georgia, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Safety, Staff Supervision, Inventory Management, Budgeting, Cost Analysis, Event Catering, Batch Cooking, Scratch Cooking, Training, Scheduling, Food Preparation, Communication, Organization
Specialization
Requires at least 3 years of experience in a commercial kitchen environment and relevant food safety certifications. An associate degree in a culinary-related field is preferred, along with strong management and communication skills.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at Accor
Udaipur, Rajasthan, India - Full Time
Skills Needed
Pastry Production, Kitchen Operations Management, Menu Development, Haccp Compliance, Inventory Management, Cost Control, Staff Training, Vendor Management, Food Safety, Culinary Innovation, Leadership, Budget Management, Recipe Documentation, Plating Standards, Quality Assurance, Strategic Planning
Specialization
Requires a culinary degree in pastry arts and at least 8 years of progressive experience in pastry production and kitchen management. Candidates must demonstrate expertise in advanced pastry techniques and strong knowledge of HACCP and food safety protocols.
Experience Required
Minimum 10 year(s)
Executive Chef-Denver at Barcelona Wine Bar
Denver, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Menu Planning, Staff Supervision, Inventory Management, Food Cost Control, Labor Cost Management, Culinary Leadership, Problem Solving, Communication, Delegation, Sanitation Compliance, Safety Standards, Hospitality, Computer Software Proficiency
Specialization
Candidates must have at least 8 years of experience, preferably in a high-volume restaurant setting. Strong leadership, communication, and kitchen management skills are essential for this role.
Experience Required
Minimum 5 year(s)
Executive Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nacascolo, , Costa Rica - Full Time
Skills Needed
Pastry Arts, Baking, Cake Decorating, Staff Supervision, Menu Development, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Customer Service, Culinary Leadership, Training And Development
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of experience. Candidates must demonstrate leadership skills and expertise in pastry preparation and kitchen management.
Experience Required
Minimum 2 year(s)
Executive Chef - Lead at Monarch Communities
Livingston, New Jersey, United States - Full Time
Skills Needed
Culinary Arts, Staff Management, Budgeting, Food Safety, Haccp, Cost Control, Diet Therapy, Inventory Management, Microsoft Office, Regulatory Compliance, Menu Planning, Personnel Training
Specialization
Candidates should have a degree or certification in culinary arts or a related field and at least two years of culinary administration experience. ServSafe certification and proficiency in cost control and diet therapy are required.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Pastry Artistry, Menu Innovation, Kitchen Management, Food Costing, Team Leadership, Haccp Compliance, Budgeting, Vendor Management, Guest Engagement, Sustainability Practices, Luxury Hospitality, Operational Excellence
Specialization
Requires 5-7 years of leadership experience in luxury pastry operations and a degree in Culinary Arts or Hospitality Management. Must possess strong business acumen, creative vision, and proficiency in English.
Experience Required
Minimum 5 year(s)
Executive Pastry Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuah, Kedah, Malaysia - Full Time
Skills Needed
Pastry Preparation, Baking, Cake Decorating, Staff Supervision, Menu Development, Budget Management, Food Safety, Sanitation Standards, Inventory Management, Customer Service, Coaching And Mentoring, Food Presentation
Specialization
Requires a high school diploma with 4 years of culinary experience or a 2-year culinary degree with 2 years of professional experience. Must possess strong leadership skills and the ability to maintain strict food handling and sanitation certifications.
Experience Required
Minimum 2 year(s)
Executive Pastry Chef at The Club at Mediterra Inc.
Naples, Florida, United States - Full Time
Skills Needed
Pastry Leadership, Bread Baking, Chocolate Work, Artistic Presentation, Menu Planning, Cost Control, Inventory Management, Team Mentoring, Modern Plating, Sanitation Standards, Budgeting, Vendor Management
Specialization
Requires 5+ years of progressive pastry leadership experience with a strong foundation in classic and modern techniques. A degree in pastry studies or ACF certification is preferred, along with the ability to work a flexible schedule.
Experience Required
Minimum 5 year(s)
Executive Pastry Chef at MSC Cruises
, , - Full Time
Skills Needed
Pastry Production, Culinary Leadership, Inventory Management, Budgeting, Food Safety, Staff Training, Menu Development, Quality Control, Operational Efficiency, Team Management, Mentorship, Hygiene Standards, Dessert Artistry, Maritime Operations
Specialization
Candidates must have extensive experience as an Executive Pastry Chef within the cruise industry and possess advanced culinary skills. A formal culinary qualification and a deep understanding of maritime food safety and management are required.
Experience Required
Minimum 10 year(s)