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Executive Chef / Culinary Director at NewVista Behavioral Health
, , United States - Full Time
Skills Needed
Menu Planning, Kitchen Management, Food Preparation, Inventory Management, Cost Control, Staff Leadership, Staff Training, Food Safety Compliance, Sanitation Standards, Dietary Restrictions, Nutritional Planning, Vendor Relations, Budget Management, Communication Skills, Organizational Skills
Specialization
Candidates should have proven experience in a professional kitchen leadership role and a strong understanding of nutrition and dietary requirements. A culinary degree or equivalent professional experience is preferred.
Experience Required
Minimum 2 year(s)
Executive Chef - Limelight Mammoth at Aspen Skiing Company
Mammoth Lakes, California, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Kitchen Operations, Budget Management, Staff Scheduling, Food Safety, Inventory Management, Team Leadership, Haccp Standards, Cost Control, Banquet Catering, Vendor Relations, Microsoft Office, Kitchen Management Software, Staff Training, Culinary Techniques
Specialization
Requires at least 5 years of progressive culinary experience, including 4 years in management with 2 years as a Sous Chef in a luxury or multi-outlet setting. A culinary degree or equivalent is preferred.
Experience Required
Minimum 5 year(s)
Executive Chef - Limelight Mammoth at Aspen Skiing Company
Mammoth Lakes, California, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Budget Management, Kitchen Operations, Staff Training, Food Safety, Haccp Standards, Inventory Management, Vendor Relations, Labor Cost Control, Banquet Catering, Microsoft Office, Leadership, Problem Solving, Time Management, Culinary Techniques
Specialization
Requires 5 years of progressive culinary experience, including 4 years in management with at least 2 years as a Sous Chef in a luxury hotel or multi-outlet setting. A culinary degree or equivalent is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef | Delonix Hotel Karawang at AYANA Hospitality
Karawang, West Java, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Engineering, Leadership, Food Safety, Operational Strategy, P&L Management, Creative Cuisine, Haccp, Performance Improvement, High Volume Restaurant Operations
Specialization
Requires an Indonesian citizen with at least 2 years of culinary management experience in high-volume restaurants. A 2-year degree in Culinary Arts or Hotel Management is required, with a Bachelor's degree preferred.
Experience Required
Minimum 2 year(s)
Oberkellner | Chef de Rang (m/w/d) at HR Dpt.
Berlin, , Germany - Full Time
Skills Needed
Team Coordination, Shift Planning, Guest Relations, Daily Accounting, German Language, English Language, Hospitality Management, Service Standards
Specialization
Requires completed vocational training or relevant professional experience in gastronomy. Candidates must be passionate hosts with good German and English skills and availability to work evenings and weekends.
Experience Required
Minimum 2 year(s)
Chef de Partie (Banquets/Songbird) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Perth, Western Australia, Australia - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Buffet Management, A La Carte Menu Production, Plating, Food Safety, Recipe Compliance, Staff Coordination
Specialization
Requires a minimum Certificate 3 in Cookery and a nationally recognised Food Safety Certification for Supervisors. Candidates must have unrestricted working rights for Australia.
Experience Required
Minimum 2 year(s)
Assistant(e) chef(fe) de Réception at Barrière
Le Touquet-Paris-Plage, Hauts-de-France, France - Full Time
Skills Needed
Customer Service, Team Leadership, Billing Compliance, Conflict Resolution, Organization, Interdepartmental Communication, Opera Reservation System, English Proficiency, Hospitality Management
Specialization
Candidates should have a hospitality education background, such as a BTS or equivalent. Excellent interpersonal skills, organizational abilities, and proficiency in the Opera reservation system are highly valued.
Experience Required
Minimum 2 year(s)
Sous Chef - TAO Restaurant Chicago at Tao Group Hospitality
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Menu Planning, Inventory Management, Staff Training, Food Safety Compliance, Budgeting, Problem Solving, Microsoft Office, Pos Systems, Recipe Development, Scheduling, Expediting, Communication, High Volume Kitchen Operations, Quality Control
Specialization
Requires 2-3 years of culinary supervisory experience in a high-volume setting and proficiency with operational systems. An associate degree in Culinary Arts is preferred along with strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie - Garde Manger at Accor
Jaipur, Rajasthan, India - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Inventory Management, Food Safety, Sanitation Standards, Fifo System, Culinary Arts, Team Collaboration, Staff Training
Specialization
Requires a passion for food and previous experience working in a fast-paced kitchen environment. Must be able to follow recipes accurately and adhere to health and safety regulations.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Continental at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ghaziabad, Uttar Pradesh, India - Full Time
Skills Needed
Food Preparation, Continental Cuisine, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Inventory Monitoring, Staff Training, Quality Control, Cold Food Preparation, Menu Planning, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Garde Manger at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Chandigarh, Chandigarh, India - Full Time
Skills Needed
Food Preparation, Garde Manger, Kitchen Management, Recipe Adherence, Food Safety, Quality Control, Portion Control, Staff Training, Inventory Management, Cold Food Preparation, Temperature Regulation, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef(fe) de Partie - La Source CDD at Relais & Châteaux Park-Hotel Egerner Höfe
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
French Cuisine, Seasonal Products, Kitchen Organization, Teamwork, Precision, Discipline, Food Preparation, Service Coordination
Specialization
Confirmed experience as a Chef de Partie with a strong interest in French cuisine and seasonal products. Must demonstrate high levels of organization, precision, and the ability to work effectively within a team.
Experience Required
Minimum 2 year(s)
Chef de Partie - Nikura Restaurant at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ho Chi Minh City, , Vietnam - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Safety, Quality Control, Inventory Management, Team Leadership, Communication, Time Management, Culinary Techniques, Food Safety Standards, Staff Training, Guest Service
Specialization
Requires at least 3 years of related culinary experience and a technical, trade, or vocational school degree. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie (Mimi Kakushi) at Accor
Parikia, Aegean, Greece - Full Time
Skills Needed
Culinary Techniques, International Cuisine, Food Safety, Haccp Compliance, Kitchen Operations, Mise En Place, Portion Control, Team Leadership, Stock Management, Food Cost Control, Japanese Cuisine, Fine Dining, Communication, Teamwork, Organization, Attention To Detail
Specialization
Candidates must hold a diploma or degree in Culinary arts and possess 3–5 years of experience in high-end or luxury restaurant environments. Proficiency in English and eligibility to work in an EU country are mandatory requirements.
Experience Required
Minimum 2 year(s)
Chef(fe) de Partie - La Source CDI at Relais & Châteaux Park-Hotel Egerner Höfe
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Arts, French Cuisine, Food Preparation, Teamwork, Organization, Precision, Discipline, Seasonal Cooking
Specialization
Requires confirmed experience as a Chef de Partie with strong organizational skills and discipline. Candidates must demonstrate a passion for French cuisine and seasonal ingredients.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - South Indian at Accor
Ahmedabad, gujarat, India - Full Time
Skills Needed
South Indian Cuisine, Food Preparation, Menu Improvement, Team Collaboration, Pressure Management, Guest Feedback Management, Buffet Management, A La Carte Service
Specialization
Candidates must be able to work cohesively within a team and perform effectively under pressure in a fast-paced environment. Relevant culinary experience and the ability to maintain consistency in food preparation are required.
Experience Required
Minimum 2 year(s)
Chef(fe) de partie cuisine (H/F/X) at Accor
Paris, Ile-of-France, France - Full Time
Skills Needed
Menu Development, Food Preparation, Recipe Execution, Plating, Team Management, Hygiene And Safety Standards, Sustainable Procurement, Teamwork, Organization, Product Knowledge
Specialization
Candidates should possess a CAP or Bac Pro in cuisine and have some professional experience in the field. Key requirements include strong organizational skills, knowledge of culinary products, and the ability to transmit know-how to a team.
Experience Required
Minimum 2 year(s)
Chef de partie pâtisserie (H/F/NB) at Accor
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Pastry Preparation, Team Supervision, Food Safety Standards, Inventory Management, Kitchen Organization, Culinary Techniques, Time Management, Teamwork, Quality Control, Hygiene Compliance
Specialization
The ideal candidate is organized, rigorous, and capable of managing a team effectively in a fast-paced environment. You must have proven culinary experience and a strong commitment to maintaining hygiene and quality standards.
Experience Required
Minimum 2 year(s)
Chef de Partie - The Kitchen Table at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, Bangkok, Thailand - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Collaboration, Guest Service, Communication, Time Management, Culinary Standards, Food Safety, Equipment Maintenance
Specialization
Requires at least 3 years of related work experience and a technical, trade, or vocational school degree. Candidates must be able to perform physical kitchen tasks and adhere to strict safety and quality policies.
Experience Required
Minimum 2 year(s)
Demi Chef - Sheraton Kota Kinabalu at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kota Kinabalu, Sabah, Malaysia - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Inventory Monitoring, Cold Food Preparation, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Executive Chef / Culinary Director at NewVista Behavioral Health
, , United States -
Full Time

Start Date

Immediate

Expiry Date

05 Jul, 26

Salary

70000.0

Posted On

06 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Menu planning, Kitchen management, Food preparation, Inventory management, Cost control, Staff leadership, Staff training, Food safety compliance, Sanitation standards, Dietary restrictions, Nutritional planning, Vendor relations, Budget management, Communication skills, Organizational skills

Industry

Hospitals and Health Care

Description
Job Address: 4770 Larimer Pkwy Johnstown, CO 80534 Executive Chef Location: 4770 Larimer Parkway, Johnstown, Colorado Schedule: Full-Time Pay: $50k-$70k About SierraVista At SierraVista, we are dedicated to inspiring hope and providing holistic care for individuals facing acute psychiatric conditions and substance use disorders. Nutrition and dining play an essential role in our patients’ recovery and overall well-being. We are seeking a creative and passionate Executive Chef to lead our culinary team, ensuring nutritious, flavorful, and comforting meals for our patients and staff. Position Overview As Executive Chef, you will oversee all culinary operations, from menu planning to food preparation and kitchen management. You will lead, mentor, and inspire a team of culinary professionals, creating meals that nourish both body and spirit while maintaining the highest standards of quality, safety, and compliance. Key Responsibilities Develop and implement seasonal menus that meet dietary, nutritional, and cultural needs of patients and staff. Manage kitchen operations, including food preparation, inventory, ordering, and cost control. Lead, train, and mentor culinary staff, fostering teamwork, growth, and accountability. Ensure compliance with food safety, sanitation, and health regulations. Collaborate with clinical and administrative teams to accommodate special diets and therapeutic nutrition plans. Maintain high standards of quality, presentation, and consistency in all meals served. Manage budget, purchasing, and vendor relationships effectively. Qualifications Proven experience as an Executive Chef or similar leadership role in a professional kitchen. Culinary degree or equivalent experience preferred. Strong knowledge of nutrition, dietary restrictions, and culinary best practices. Excellent leadership, communication, and organizational skills. Ability to manage multiple priorities in a fast-paced environment. Why Join SierraVista? Competitive salary and comprehensive benefits (Medical, Dental, Vision, Life Insurance + 401(k) with company match). Paid Time Off and Paid Holidays. Opportunities for professional growth and culinary creativity. Be part of a mission-driven team that makes a meaningful impact on patients’ lives. Employee Assistance Program for personal and professional support. Apply Today Bring your culinary expertise and leadership skills to a team that values creativity, compassion, and the power of good food in supporting recovery and well-being. Join SierraVista and make a difference every day through your craft. NewVista Behavioral Health is a forward-thinking development and operating company of behavioral health hospitals, substance abuse rehabilitation centers, behavioral health providers and transport operators, as well as outpatient telehealth solutions. The NewVista mission is to inspire hope and deliver holistic care in a contemporary and healing environment. One that is conducive to providing the life skills needed to regain stability and independence, utilizing a passionate and highly-trained team of professionals.
Responsibilities
The Executive Chef will oversee all culinary operations, including menu development, kitchen management, and food preparation to ensure high-quality, nutritious meals. They are responsible for leading and mentoring the culinary team while maintaining strict compliance with food safety and health regulations.
Executive Chef / Culinary Director at NewVista Behavioral Health
, , United States - Full Time
Skills Needed
Menu Planning, Kitchen Management, Food Preparation, Inventory Management, Cost Control, Staff Leadership, Staff Training, Food Safety Compliance, Sanitation Standards, Dietary Restrictions, Nutritional Planning, Vendor Relations, Budget Management, Communication Skills, Organizational Skills
Specialization
Candidates should have proven experience in a professional kitchen leadership role and a strong understanding of nutrition and dietary requirements. A culinary degree or equivalent professional experience is preferred.
Experience Required
Minimum 2 year(s)
Executive Chef - Limelight Mammoth at Aspen Skiing Company
Mammoth Lakes, California, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Kitchen Operations, Budget Management, Staff Scheduling, Food Safety, Inventory Management, Team Leadership, Haccp Standards, Cost Control, Banquet Catering, Vendor Relations, Microsoft Office, Kitchen Management Software, Staff Training, Culinary Techniques
Specialization
Requires at least 5 years of progressive culinary experience, including 4 years in management with 2 years as a Sous Chef in a luxury or multi-outlet setting. A culinary degree or equivalent is preferred.
Experience Required
Minimum 5 year(s)
Executive Chef - Limelight Mammoth at Aspen Skiing Company
Mammoth Lakes, California, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Budget Management, Kitchen Operations, Staff Training, Food Safety, Haccp Standards, Inventory Management, Vendor Relations, Labor Cost Control, Banquet Catering, Microsoft Office, Leadership, Problem Solving, Time Management, Culinary Techniques
Specialization
Requires 5 years of progressive culinary experience, including 4 years in management with at least 2 years as a Sous Chef in a luxury hotel or multi-outlet setting. A culinary degree or equivalent is preferred.
Experience Required
Minimum 5 year(s)
Sous Chef | Delonix Hotel Karawang at AYANA Hospitality
Karawang, West Java, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Engineering, Leadership, Food Safety, Operational Strategy, P&L Management, Creative Cuisine, Haccp, Performance Improvement, High Volume Restaurant Operations
Specialization
Requires an Indonesian citizen with at least 2 years of culinary management experience in high-volume restaurants. A 2-year degree in Culinary Arts or Hotel Management is required, with a Bachelor's degree preferred.
Experience Required
Minimum 2 year(s)
Oberkellner | Chef de Rang (m/w/d) at HR Dpt.
Berlin, , Germany - Full Time
Skills Needed
Team Coordination, Shift Planning, Guest Relations, Daily Accounting, German Language, English Language, Hospitality Management, Service Standards
Specialization
Requires completed vocational training or relevant professional experience in gastronomy. Candidates must be passionate hosts with good German and English skills and availability to work evenings and weekends.
Experience Required
Minimum 2 year(s)
Chef de Partie (Banquets/Songbird) at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Perth, Western Australia, Australia - Full Time
Skills Needed
Food Preparation, Kitchen Supervision, Buffet Management, A La Carte Menu Production, Plating, Food Safety, Recipe Compliance, Staff Coordination
Specialization
Requires a minimum Certificate 3 in Cookery and a nationally recognised Food Safety Certification for Supervisors. Candidates must have unrestricted working rights for Australia.
Experience Required
Minimum 2 year(s)
Assistant(e) chef(fe) de Réception at Barrière
Le Touquet-Paris-Plage, Hauts-de-France, France - Full Time
Skills Needed
Customer Service, Team Leadership, Billing Compliance, Conflict Resolution, Organization, Interdepartmental Communication, Opera Reservation System, English Proficiency, Hospitality Management
Specialization
Candidates should have a hospitality education background, such as a BTS or equivalent. Excellent interpersonal skills, organizational abilities, and proficiency in the Opera reservation system are highly valued.
Experience Required
Minimum 2 year(s)
Sous Chef - TAO Restaurant Chicago at Tao Group Hospitality
Chicago, Illinois, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Menu Planning, Inventory Management, Staff Training, Food Safety Compliance, Budgeting, Problem Solving, Microsoft Office, Pos Systems, Recipe Development, Scheduling, Expediting, Communication, High Volume Kitchen Operations, Quality Control
Specialization
Requires 2-3 years of culinary supervisory experience in a high-volume setting and proficiency with operational systems. An associate degree in Culinary Arts is preferred along with strong leadership and organizational skills.
Experience Required
Minimum 2 year(s)
Demi Chef De Partie - Garde Manger at Accor
Jaipur, Rajasthan, India - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Inventory Management, Food Safety, Sanitation Standards, Fifo System, Culinary Arts, Team Collaboration, Staff Training
Specialization
Requires a passion for food and previous experience working in a fast-paced kitchen environment. Must be able to follow recipes accurately and adhere to health and safety regulations.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Continental at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ghaziabad, Uttar Pradesh, India - Full Time
Skills Needed
Food Preparation, Continental Cuisine, Kitchen Management, Recipe Adherence, Food Safety, Portion Control, Inventory Monitoring, Staff Training, Quality Control, Cold Food Preparation, Menu Planning, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - Garde Manger at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Chandigarh, Chandigarh, India - Full Time
Skills Needed
Food Preparation, Garde Manger, Kitchen Management, Recipe Adherence, Food Safety, Quality Control, Portion Control, Staff Training, Inventory Management, Cold Food Preparation, Temperature Regulation, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef(fe) de Partie - La Source CDD at Relais & Châteaux Park-Hotel Egerner Höfe
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
French Cuisine, Seasonal Products, Kitchen Organization, Teamwork, Precision, Discipline, Food Preparation, Service Coordination
Specialization
Confirmed experience as a Chef de Partie with a strong interest in French cuisine and seasonal products. Must demonstrate high levels of organization, precision, and the ability to work effectively within a team.
Experience Required
Minimum 2 year(s)
Chef de Partie - Nikura Restaurant at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ho Chi Minh City, , Vietnam - Full Time
Skills Needed
Food Preparation, Menu Planning, Kitchen Safety, Quality Control, Inventory Management, Team Leadership, Communication, Time Management, Culinary Techniques, Food Safety Standards, Staff Training, Guest Service
Specialization
Requires at least 3 years of related culinary experience and a technical, trade, or vocational school degree. Candidates must be able to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie (Mimi Kakushi) at Accor
Parikia, Aegean, Greece - Full Time
Skills Needed
Culinary Techniques, International Cuisine, Food Safety, Haccp Compliance, Kitchen Operations, Mise En Place, Portion Control, Team Leadership, Stock Management, Food Cost Control, Japanese Cuisine, Fine Dining, Communication, Teamwork, Organization, Attention To Detail
Specialization
Candidates must hold a diploma or degree in Culinary arts and possess 3–5 years of experience in high-end or luxury restaurant environments. Proficiency in English and eligibility to work in an EU country are mandatory requirements.
Experience Required
Minimum 2 year(s)
Chef(fe) de Partie - La Source CDI at Relais & Châteaux Park-Hotel Egerner Höfe
Aix-en-Provence, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Culinary Arts, French Cuisine, Food Preparation, Teamwork, Organization, Precision, Discipline, Seasonal Cooking
Specialization
Requires confirmed experience as a Chef de Partie with strong organizational skills and discipline. Candidates must demonstrate a passion for French cuisine and seasonal ingredients.
Experience Required
Minimum 2 year(s)
Demi Chef de Partie - South Indian at Accor
Ahmedabad, gujarat, India - Full Time
Skills Needed
South Indian Cuisine, Food Preparation, Menu Improvement, Team Collaboration, Pressure Management, Guest Feedback Management, Buffet Management, A La Carte Service
Specialization
Candidates must be able to work cohesively within a team and perform effectively under pressure in a fast-paced environment. Relevant culinary experience and the ability to maintain consistency in food preparation are required.
Experience Required
Minimum 2 year(s)
Chef(fe) de partie cuisine (H/F/X) at Accor
Paris, Ile-of-France, France - Full Time
Skills Needed
Menu Development, Food Preparation, Recipe Execution, Plating, Team Management, Hygiene And Safety Standards, Sustainable Procurement, Teamwork, Organization, Product Knowledge
Specialization
Candidates should possess a CAP or Bac Pro in cuisine and have some professional experience in the field. Key requirements include strong organizational skills, knowledge of culinary products, and the ability to transmit know-how to a team.
Experience Required
Minimum 2 year(s)
Chef de partie pâtisserie (H/F/NB) at Accor
Nice, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Pastry Preparation, Team Supervision, Food Safety Standards, Inventory Management, Kitchen Organization, Culinary Techniques, Time Management, Teamwork, Quality Control, Hygiene Compliance
Specialization
The ideal candidate is organized, rigorous, and capable of managing a team effectively in a fast-paced environment. You must have proven culinary experience and a strong commitment to maintaining hygiene and quality standards.
Experience Required
Minimum 2 year(s)
Chef de Partie - The Kitchen Table at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Bangkok, Bangkok, Thailand - Full Time
Skills Needed
Food Preparation, Menu Planning, Quality Control, Kitchen Safety, Inventory Management, Team Collaboration, Guest Service, Communication, Time Management, Culinary Standards, Food Safety, Equipment Maintenance
Specialization
Requires at least 3 years of related work experience and a technical, trade, or vocational school degree. Candidates must be able to perform physical kitchen tasks and adhere to strict safety and quality policies.
Experience Required
Minimum 2 year(s)
Demi Chef - Sheraton Kota Kinabalu at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kota Kinabalu, Sabah, Malaysia - Full Time
Skills Needed
Food Preparation, Kitchen Management, Recipe Adherence, Quality Control, Food Safety, Portion Control, Staff Training, Inventory Monitoring, Cold Food Preparation, Guest Service
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)