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Executive Chef – Multi-Unit Track at Tanninger
Quincy, Illinois, United States - Full Time
Skills Needed
Culinary Leadership, Financial Discipline, Menu Development, Food Cost Control, Inventory Management, Team Development, Catering Management, Operations Management, Quality Control, Staff Training, Strategic Planning, Health Department Compliance, Revenue Growth, Kitchen Management, Event Planning
Specialization
Candidates must have at least 5 years of culinary leadership experience in high-volume or fine dining environments with proven financial and operational discipline. Strong leadership skills, the ability to relocate to Quincy, Illinois, and a strategic mindset for multi-unit growth are required.
Experience Required
Minimum 5 year(s)
Executive Chef – Multi-Unit Track at Tanninger
Quincy, Illinois, United States - Full Time
Skills Needed
Culinary Leadership, Financial Discipline, Menu Development, Inventory Management, Food Safety, Sanitation Compliance, Team Development, Revenue Growth, Catering Management, Operational Accountability, Cost Control, Strategic Planning, Staff Training, Quality Control, Event Management
Specialization
Candidates must have at least 5 years of culinary leadership experience in high-volume or fine dining environments. Strong financial acumen, team-building skills, and the ability to relocate to Quincy, Illinois are required.
Experience Required
Minimum 5 year(s)
Executive Chef – Multi-Unit Track at Tanninger
St. Louis, Missouri, United States - Full Time
Skills Needed
Culinary Leadership, Financial Discipline, Menu Development, Food Cost Control, Inventory Management, Team Development, Catering Management, Quality Control, Sop Implementation, Revenue Growth, Staff Training, Health Department Compliance, Event Planning, Strategic Planning
Specialization
Candidates must have at least 5 years of culinary leadership experience in high-volume or fine dining environments with proven financial discipline. A strong background in team development, catering operations, and a willingness to relocate to Quincy, Illinois, are required.
Experience Required
Minimum 5 year(s)
Chef de secteur - Bordeaux - H/F at Iliad - Free
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Mobile Telephony, B2b Sales, Prospecting, Account Management, Market Analysis, Competitive Intelligence, Sales Negotiation, Business Development, Customer Loyalty, Field Sales
Specialization
The ideal candidate has significant experience in commercial roles, particularly with local businesses, and a deep understanding of the mobile telephony market. A valid driver's license is mandatory for this field-based position.
Experience Required
Minimum 2 year(s)
Chef de projet infrastructure H/F at Consort Group
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Linux, Systems Infrastructure, Networking, Cloud Environments, Project Management, Agile, Scrum, Devops, Leadership, Communication, Organization, Analytical Skills
Specialization
Candidates should have at least 5 years of experience in demanding environments and a passion for managing high-stakes infrastructure projects. Familiarity with Linux, cloud environments, and project management methodologies is essential.
Experience Required
Minimum 5 year(s)
Hot Bar Chef (part-time position) at Hunger Mountain Cooperative Inc
Montpelier, Vermont, United States - Full Time
Skills Needed
Recipe Development, Food Presentation, Kitchen Coordination, Staff Training, Food Labeling, Inventory Management, Customer Service, Record Keeping, Safety Compliance, Sanitation, Food Rotation, Equipment Safety, Organization, Attention To Detail, Manual Dexterity, Teamwork
Specialization
Candidates must have experience cooking for deli, restaurants, or catering, possess strong organizational skills, and the ability to consistently recreate recipes. Essential physical requirements include the ability to lift up to 50 lbs and stand for long periods, along with knowledge of natural foods and adherence to all safety policies.
Specialty Chef - Pide / Lahmacun at Accor
Lusail, Al-Daayen, Qatar - Full Time
Skills Needed
Dough Preparation, Baking Techniques, Turkish Cuisine, Lahmacun Preparation, Pide Preparation, Oven Operation, Food Safety, Haccp Compliance, Mise En Place, Portion Control, Waste Minimization, Menu Development, Team Guidance, Quality Control
Specialization
Candidates must possess proven experience as a Pide or Lahmacun Chef, ideally within Turkish or Middle Eastern cuisine, demonstrating strong knowledge of traditional baking techniques. Essential requirements include experience with dough processes, understanding food safety standards, and the ability to perform effectively in a high-pressure kitchen environment.
Experience Required
Minimum 2 year(s)
Chef de Partie (Staff Cafeteria) at Courtyard by Marriott Harlingen
Doha, , Qatar - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Safety Procedures, Time Management, Portion Control, Menu Planning, Training, Customer Service, Problem Solving, Attention To Detail, Professionalism, Adaptability, Creativity
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Sushi Chef Manager (New Opening) at Hana Group
Godalming, England, United Kingdom - Full Time
Skills Needed
Food Safety, Health And Safety, Team Leadership, Multitasking, Customer Service, Initiative, Flexibility, Quality Control, Sustainability, Planning, Communication, Problem Solving, Attention To Detail, Time Management, Cooking, Food Preparation
Specialization
Candidates should have experience in leading teams and a good understanding of food safety regulations. They must be enthusiastic, flexible, and able to work in a fast-paced environment while maintaining high standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine (Italian Kitchen) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Nha Trang, Khanh Hoa, Vietnam - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Purchasing, Staffing, Food Preparation, Sanitation Standards, Team Training, Supervision, Inventory Control, Plating, Guest Relations, Budget Management, Human Resources, Problem Solving, Communication
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key duties involve developing new culinary applications, supervising kitchen operations, leading teams, and managing daily operations to meet financial goals.
Experience Required
Minimum 2 year(s)
Caterlink - Assistant Chef / Cook at BaxterStorey
Chesterfield, England, United Kingdom - Full Time
Skills Needed
Cooking, Food Quality, Presentation, Service Delivery, Customer Service, Food Safety, Health And Safety, Bookwork, Planning, Preparing Meals, Organised, Hard Working, Passionate
Specialization
The ideal candidate is an organized, hard-working, and passionate individual looking for a temporary contract to provide nutritionally balanced and tasty food to students. Applicants must be committed to maintaining high food quality, presentation, service efficiency, and strict food safety standards.
Chef de Rang - Breakfast (m/f/d) at Accor
Vienna, , Austria - Full Time
Skills Needed
Breakfast Service, Hospitality, Customer Service, Team Coordination, Training And Onboarding, Communication, Time Management, Attention To Detail, Food And Beverage Knowledge
Specialization
You should have completed training in hospitality or possess relevant experience in the service industry. A passion for breakfast service, a positive attitude, and the ability to guide and motivate apprentices are essential for this role.
CHEF DE SECTEUR - NORMANDIE (H/F) at Groupement Les Mousquetaires
Percy-en-Normandie, Normandy, France - Full Time
Skills Needed
Sales Development, Account Management, Merchandising, Negotiation, Crm Reporting, Market Analysis, Client Acquisition, Strategic Planning, Retail Management, Communication, Adaptability, Proactivity, Listening Skills, Sales Methodology
Specialization
Candidates must hold a degree in Business or Commerce (Bac+2 to Bac+5) with relevant commercial experience. Proficiency in sales techniques, strong interpersonal skills, and the ability to manage retail performance metrics are essential.
Experience Required
Minimum 2 year(s)
Commis Chef | Atelier by Sofitel at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
French Hospitality, Time Management, Hygiene Maintenance, Cross Contamination Prevention, Teamwork, Cooking Methods, Plating, Recipe Adherence, Brand Standards Compliance, Menu Preparation Assistance, Food Safety Standards, Haccp, Attention To Detail, Feedback Openness
Specialization
Candidates must possess a qualification in Commercial Cookery and 1-2 years of experience within a 5-star or fine dining setting, demonstrating a commitment to exceptional hygiene and quality. Essential requirements include the ability to work rotating rosters, sound knowledge of food safety standards (HACCP), and a genuine passion for gastronomy.
CHEF, SOUS -MARYLAND HEIGHTS, MO at Compass Group
Maryland Heights, Missouri, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Cost Control, Catering, Food Safety, Sanitation, Batch Cooking, Microsoft Office, Staff Supervision, Food Production, Quality Control, Institutional Cooking, Menu Development, Inventory Management
Specialization
Candidates should have progressive culinary or kitchen management experience and a strong understanding of food safety and cost controls. An associate degree or equivalent experience is preferred, along with proficiency in Microsoft Office.
Experience Required
Minimum 2 year(s)
Chef(fe) de partie Cuisine H/F/X at Accor
Saint-Ouen-l'Aumône, Ile-de-France, France - Full Time
Skills Needed
Culinary Preparation, Kitchen Equipment Management, Recipe Execution, Team Leadership, Hygiene And Safety Standards, Sustainable Procurement, Staff Training, Teamwork, Product Knowledge
Specialization
Candidates should possess a professional culinary qualification such as a CAP or Bac Pro in cooking. Significant experience in a professional kitchen or catering environment is required, along with strong organizational and teamwork skills.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - Seafood Market at Residence Inn by Marriott Bothell
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Problem Solving, Training, Scheduling, Inventory Management, Customer Service, Cooking, Decorative Food Displays, Quality Control, Motivation, Coaching, Safety Procedures
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A Technical, Trade, or Vocational School Degree is preferred.
Experience Required
Minimum 5 year(s)
Chef / Cheffe de projet études ferroviaire (CEP) - Signalisation at Artelia
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Project Management, Signalisation, Engineering, Data Analysis, Risk Management, Communication, Planning, Technical Coordination, Contract Management, Quality Assurance, Cost Optimization, Team Leadership, Problem Solving, Adaptability, Client Relations, Satisfaction Surveys
Specialization
Candidates should have a degree in engineering or a Master's in relevant fields, along with at least 3 years of project management experience, preferably in railway or complex systems. Proficiency in planning tools and a good understanding of project management methodologies are essential.
Experience Required
Minimum 2 year(s)
Cheffe / Chef de Projet Environnement, Ecologie et Biodiversité at Artelia
Toulouse, Occitania, France - Full Time
Skills Needed
Strategic Thinking, Technical Skills, Project Management, Ecology, Biodiversity, Environmental Regulations, Ecological Engineering, Hydroecology, Ecosystem Services, Nature Based Solutions, Client Interaction, Team Collaboration, Problem Solving, Adaptability, Curiosity, Communication
Specialization
Candidates should have a master's degree in environmental engineering with a specialization in ecology and biodiversity, along with a minimum of 5 years of relevant experience. A solid understanding of environmental regulations and ecological concepts is essential.
Experience Required
Minimum 5 year(s)
Cheffe/chef de secteur junior PARIS SUD Boissons Festives - GMS at La Martiniquaise-Bardinet
Charenton-le-Pont, Ile-de-France, France - Full Time
Skills Needed
Sales, Customer Relationship Management, Product Placement, Teamwork, Communication, Agro Food Sector Knowledge
Specialization
The ideal candidate is a recent graduate with a strong interest in the agro-food sector and a desire to work in a dynamic environment. They should be energetic and ready to take on their first professional challenge.
Executive Chef – Multi-Unit Track at Tanninger
Quincy, Illinois, United States -
Full Time

Start Date

Immediate

Expiry Date

14 Jul, 26

Salary

70000.0

Posted On

15 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary leadership, Financial discipline, Menu development, Food cost control, Inventory management, Team development, Catering management, Operations management, Quality control, Staff training, Strategic planning, Health department compliance, Revenue growth, Kitchen management, Event planning

Industry

Description
Description Are you a disciplined operator ready for a defined path to multi-unit executive leadership? We are recruiting a high-level Executive Chef to oversee multiple concepts: an established fine dining restaurant, a new catering program, and a future boutique hotel F&B operation. About the Restaurant Group · Established legacy fine dining brand with a loyal, multigenerational guest base · Refreshed and elevated dining environment (reopened 2021) · Stable, fully staffed BOH team and an experienced General Manager leading FOH · Growth-focused ownership with a clear roadmap to multi-unit executive authority If you are looking for autonomy, profit participation, and a clear growth trajectory, this role is designed for you. Phase One: Executive Chef – Restaurant & Catering In Phase One, you will have full culinary authority and operational accountability for our flagship restaurant and catering program. This is a performance-based leadership role where your execution and growth directly impact your income. Key Responsibilities · Lead day-to-day BOH operations with strong, positive kitchen leadership · Drive revenue growth for the restaurant and catering program · Develop, cost, and execute menus that balance creativity, consistency, and margins · Implement and maintain strict SOPs for quality, consistency, and service speed · Control food cost and reduce waste through disciplined inventory and ordering · Hire, train, schedule, and develop a stable, capable culinary team · Ensure food safety, sanitation, and compliance with health department standards · Partner with the GM on specials, events, catering packages, and revenue strategy Compensation – Phase One · $55,000 base salary · $15,000 housing package (Brownstones apartment directly above the restaurant) · Quarterly profit sharing when agreed economic targets are met · Additional relocation stipend available · Total estimated first-year package value: $70,000+ including housing and profit share potential Phase Two: Executive Multi-Unit Leadership (Target 2027) As we expand, you will step into oversight of multiple concepts. The Hotel & Second Concept Beginning in 2027 (timing aligned with hotel and concept launch), you will: · Assume culinary oversight of a second restaurant at our nearby boutique hotel · Lead the development of the culinary identity for the new concept · Build and lead a new culinary team for the hotel F&B program · Protect margins and performance across both locations Compensation – Phase Two · Base salary: $70,000–$80,000 (depending on scope and performance) · Continued quarterly profit participation · Defined path to multi-unit executive authority across restaurant and hotel operations · Total estimated annual package value: $80,000+ including base, housing value, and profit participation (depending on performance) Requirements Required • Minimum 5 years of culinary leadership experience (Sous Chef, Executive Sous, or Executive Chef) in a high-volume or fine dining environment • Proven operator with strong financial discipline (COGS, labor, inventory, and margin management) • Grounded in culinary passion, quality control, and consistent execution • Experience driving catering and event-based revenue • Demonstrated ability to lead through positivity, develop people, and build a healthy kitchen culture • Strategic thinker with long-term leadership ambition and willingness to grow with the group • Ability and willingness to relocate to Quincy, Illinois (on-site housing provided) Preferred • Experience in fine dining, boutique hotel F&B, or upscale catering concepts • Track record of building teams and systems in growth or expansion environments • Culinary degree or equivalent professional training Why This Role Is Different • On-site housing provided (Brownstones apartment above the restaurant) • Profit-sharing upside tied to real performance metrics • Clear, documented compensation progression from single-unit to multi-unit leadership • Established market position with loyal clientele and strong brand equity • Direct, regular access to ownership and decision-makers • Relocation assistance available for the right candidate Schedule & Work Environment • Full-time, on-site role based in Quincy, Illinois • Evenings, weekends, and holidays required in line with restaurant and event operations • Hands-on leadership position in the kitchen, partnering closely with FOH leadership • Physical demands include standing for extended periods, lifting up to 50 pounds, working in hot kitchen environments, and performing typical culinary tasks How to Apply If you are a sharp, passionate culinary operator, financially disciplined, and ready to lead at a higher level, we'd like to hear from you. To apply, please submit the following materials: • Your resume (PDF preferred) • A brief note (email body or cover letter) describing your leadership style and your most relevant Executive Chef (or similar) experience • Optional: Sample menu or portfolio (photos, concepts) that reflects your culinary point of view Email your application materials to teresa@tanninger.com with the subject line "Executive Chef – [Your Name]." Application Deadline: Open until filled; applications will be reviewed on a rolling basis. We are prepared to move quickly for the right candidate. Equal Employment Opportunity Statement We are an equal opportunity employer and do not discriminate on the basis of race, color, national origin, sex, religion, age, disability, sexual orientation, gender identity, veteran status, or any other characteristic protected by law. We are committed to creating an inclusive, respectful work environment for all team members.
Responsibilities
The Executive Chef will oversee day-to-day kitchen operations, including menu development, cost control, and staff management for both restaurant and catering programs. They are responsible for driving revenue growth and ensuring high standards of food quality, safety, and operational efficiency.
Executive Chef – Multi-Unit Track at Tanninger
Quincy, Illinois, United States - Full Time
Skills Needed
Culinary Leadership, Financial Discipline, Menu Development, Food Cost Control, Inventory Management, Team Development, Catering Management, Operations Management, Quality Control, Staff Training, Strategic Planning, Health Department Compliance, Revenue Growth, Kitchen Management, Event Planning
Specialization
Candidates must have at least 5 years of culinary leadership experience in high-volume or fine dining environments with proven financial and operational discipline. Strong leadership skills, the ability to relocate to Quincy, Illinois, and a strategic mindset for multi-unit growth are required.
Experience Required
Minimum 5 year(s)
Executive Chef – Multi-Unit Track at Tanninger
Quincy, Illinois, United States - Full Time
Skills Needed
Culinary Leadership, Financial Discipline, Menu Development, Inventory Management, Food Safety, Sanitation Compliance, Team Development, Revenue Growth, Catering Management, Operational Accountability, Cost Control, Strategic Planning, Staff Training, Quality Control, Event Management
Specialization
Candidates must have at least 5 years of culinary leadership experience in high-volume or fine dining environments. Strong financial acumen, team-building skills, and the ability to relocate to Quincy, Illinois are required.
Experience Required
Minimum 5 year(s)
Executive Chef – Multi-Unit Track at Tanninger
St. Louis, Missouri, United States - Full Time
Skills Needed
Culinary Leadership, Financial Discipline, Menu Development, Food Cost Control, Inventory Management, Team Development, Catering Management, Quality Control, Sop Implementation, Revenue Growth, Staff Training, Health Department Compliance, Event Planning, Strategic Planning
Specialization
Candidates must have at least 5 years of culinary leadership experience in high-volume or fine dining environments with proven financial discipline. A strong background in team development, catering operations, and a willingness to relocate to Quincy, Illinois, are required.
Experience Required
Minimum 5 year(s)
Chef de secteur - Bordeaux - H/F at Iliad - Free
Bordeaux, Nouvelle-Aquitaine, France - Full Time
Skills Needed
Mobile Telephony, B2b Sales, Prospecting, Account Management, Market Analysis, Competitive Intelligence, Sales Negotiation, Business Development, Customer Loyalty, Field Sales
Specialization
The ideal candidate has significant experience in commercial roles, particularly with local businesses, and a deep understanding of the mobile telephony market. A valid driver's license is mandatory for this field-based position.
Experience Required
Minimum 2 year(s)
Chef de projet infrastructure H/F at Consort Group
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Linux, Systems Infrastructure, Networking, Cloud Environments, Project Management, Agile, Scrum, Devops, Leadership, Communication, Organization, Analytical Skills
Specialization
Candidates should have at least 5 years of experience in demanding environments and a passion for managing high-stakes infrastructure projects. Familiarity with Linux, cloud environments, and project management methodologies is essential.
Experience Required
Minimum 5 year(s)
Hot Bar Chef (part-time position) at Hunger Mountain Cooperative Inc
Montpelier, Vermont, United States - Full Time
Skills Needed
Recipe Development, Food Presentation, Kitchen Coordination, Staff Training, Food Labeling, Inventory Management, Customer Service, Record Keeping, Safety Compliance, Sanitation, Food Rotation, Equipment Safety, Organization, Attention To Detail, Manual Dexterity, Teamwork
Specialization
Candidates must have experience cooking for deli, restaurants, or catering, possess strong organizational skills, and the ability to consistently recreate recipes. Essential physical requirements include the ability to lift up to 50 lbs and stand for long periods, along with knowledge of natural foods and adherence to all safety policies.
Specialty Chef - Pide / Lahmacun at Accor
Lusail, Al-Daayen, Qatar - Full Time
Skills Needed
Dough Preparation, Baking Techniques, Turkish Cuisine, Lahmacun Preparation, Pide Preparation, Oven Operation, Food Safety, Haccp Compliance, Mise En Place, Portion Control, Waste Minimization, Menu Development, Team Guidance, Quality Control
Specialization
Candidates must possess proven experience as a Pide or Lahmacun Chef, ideally within Turkish or Middle Eastern cuisine, demonstrating strong knowledge of traditional baking techniques. Essential requirements include experience with dough processes, understanding food safety standards, and the ability to perform effectively in a high-pressure kitchen environment.
Experience Required
Minimum 2 year(s)
Chef de Partie (Staff Cafeteria) at Courtyard by Marriott Harlingen
Doha, , Qatar - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Safety Procedures, Time Management, Portion Control, Menu Planning, Training, Customer Service, Problem Solving, Attention To Detail, Professionalism, Adaptability, Creativity
Specialization
Candidates should have at least 3 years of related work experience and a technical, trade, or vocational school degree is preferred. No supervisory experience is required for this position.
Experience Required
Minimum 2 year(s)
Sushi Chef Manager (New Opening) at Hana Group
Godalming, England, United Kingdom - Full Time
Skills Needed
Food Safety, Health And Safety, Team Leadership, Multitasking, Customer Service, Initiative, Flexibility, Quality Control, Sustainability, Planning, Communication, Problem Solving, Attention To Detail, Time Management, Cooking, Food Preparation
Specialization
Candidates should have experience in leading teams and a good understanding of food safety regulations. They must be enthusiastic, flexible, and able to work in a fast-paced environment while maintaining high standards.
Experience Required
Minimum 2 year(s)
Chef de Cuisine (Italian Kitchen) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Nha Trang, Khanh Hoa, Vietnam - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Purchasing, Staffing, Food Preparation, Sanitation Standards, Team Training, Supervision, Inventory Control, Plating, Guest Relations, Budget Management, Human Resources, Problem Solving, Communication
Specialization
Candidates need either a high school diploma or GED with 4 years of culinary/food and beverage experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of relevant experience. Key duties involve developing new culinary applications, supervising kitchen operations, leading teams, and managing daily operations to meet financial goals.
Experience Required
Minimum 2 year(s)
Caterlink - Assistant Chef / Cook at BaxterStorey
Chesterfield, England, United Kingdom - Full Time
Skills Needed
Cooking, Food Quality, Presentation, Service Delivery, Customer Service, Food Safety, Health And Safety, Bookwork, Planning, Preparing Meals, Organised, Hard Working, Passionate
Specialization
The ideal candidate is an organized, hard-working, and passionate individual looking for a temporary contract to provide nutritionally balanced and tasty food to students. Applicants must be committed to maintaining high food quality, presentation, service efficiency, and strict food safety standards.
Chef de Rang - Breakfast (m/f/d) at Accor
Vienna, , Austria - Full Time
Skills Needed
Breakfast Service, Hospitality, Customer Service, Team Coordination, Training And Onboarding, Communication, Time Management, Attention To Detail, Food And Beverage Knowledge
Specialization
You should have completed training in hospitality or possess relevant experience in the service industry. A passion for breakfast service, a positive attitude, and the ability to guide and motivate apprentices are essential for this role.
CHEF DE SECTEUR - NORMANDIE (H/F) at Groupement Les Mousquetaires
Percy-en-Normandie, Normandy, France - Full Time
Skills Needed
Sales Development, Account Management, Merchandising, Negotiation, Crm Reporting, Market Analysis, Client Acquisition, Strategic Planning, Retail Management, Communication, Adaptability, Proactivity, Listening Skills, Sales Methodology
Specialization
Candidates must hold a degree in Business or Commerce (Bac+2 to Bac+5) with relevant commercial experience. Proficiency in sales techniques, strong interpersonal skills, and the ability to manage retail performance metrics are essential.
Experience Required
Minimum 2 year(s)
Commis Chef | Atelier by Sofitel at Accor
Sydney, New South Wales, Australia - Full Time
Skills Needed
French Hospitality, Time Management, Hygiene Maintenance, Cross Contamination Prevention, Teamwork, Cooking Methods, Plating, Recipe Adherence, Brand Standards Compliance, Menu Preparation Assistance, Food Safety Standards, Haccp, Attention To Detail, Feedback Openness
Specialization
Candidates must possess a qualification in Commercial Cookery and 1-2 years of experience within a 5-star or fine dining setting, demonstrating a commitment to exceptional hygiene and quality. Essential requirements include the ability to work rotating rosters, sound knowledge of food safety standards (HACCP), and a genuine passion for gastronomy.
CHEF, SOUS -MARYLAND HEIGHTS, MO at Compass Group
Maryland Heights, Missouri, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Cost Control, Catering, Food Safety, Sanitation, Batch Cooking, Microsoft Office, Staff Supervision, Food Production, Quality Control, Institutional Cooking, Menu Development, Inventory Management
Specialization
Candidates should have progressive culinary or kitchen management experience and a strong understanding of food safety and cost controls. An associate degree or equivalent experience is preferred, along with proficiency in Microsoft Office.
Experience Required
Minimum 2 year(s)
Chef(fe) de partie Cuisine H/F/X at Accor
Saint-Ouen-l'Aumône, Ile-de-France, France - Full Time
Skills Needed
Culinary Preparation, Kitchen Equipment Management, Recipe Execution, Team Leadership, Hygiene And Safety Standards, Sustainable Procurement, Staff Training, Teamwork, Product Knowledge
Specialization
Candidates should possess a professional culinary qualification such as a CAP or Bac Pro in cooking. Significant experience in a professional kitchen or catering environment is required, along with strong organizational and teamwork skills.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - Seafood Market at Residence Inn by Marriott Bothell
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Supervision, Food Presentation, Food Safety, Teamwork, Communication, Problem Solving, Training, Scheduling, Inventory Management, Customer Service, Cooking, Decorative Food Displays, Quality Control, Motivation, Coaching, Safety Procedures
Specialization
Candidates should have 4 to 6 years of related work experience, including at least 2 years in a supervisory role. A Technical, Trade, or Vocational School Degree is preferred.
Experience Required
Minimum 5 year(s)
Chef / Cheffe de projet études ferroviaire (CEP) - Signalisation at Artelia
Marseille, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Project Management, Signalisation, Engineering, Data Analysis, Risk Management, Communication, Planning, Technical Coordination, Contract Management, Quality Assurance, Cost Optimization, Team Leadership, Problem Solving, Adaptability, Client Relations, Satisfaction Surveys
Specialization
Candidates should have a degree in engineering or a Master's in relevant fields, along with at least 3 years of project management experience, preferably in railway or complex systems. Proficiency in planning tools and a good understanding of project management methodologies are essential.
Experience Required
Minimum 2 year(s)
Cheffe / Chef de Projet Environnement, Ecologie et Biodiversité at Artelia
Toulouse, Occitania, France - Full Time
Skills Needed
Strategic Thinking, Technical Skills, Project Management, Ecology, Biodiversity, Environmental Regulations, Ecological Engineering, Hydroecology, Ecosystem Services, Nature Based Solutions, Client Interaction, Team Collaboration, Problem Solving, Adaptability, Curiosity, Communication
Specialization
Candidates should have a master's degree in environmental engineering with a specialization in ecology and biodiversity, along with a minimum of 5 years of relevant experience. A solid understanding of environmental regulations and ecological concepts is essential.
Experience Required
Minimum 5 year(s)
Cheffe/chef de secteur junior PARIS SUD Boissons Festives - GMS at La Martiniquaise-Bardinet
Charenton-le-Pont, Ile-de-France, France - Full Time
Skills Needed
Sales, Customer Relationship Management, Product Placement, Teamwork, Communication, Agro Food Sector Knowledge
Specialization
The ideal candidate is a recent graduate with a strong interest in the agro-food sector and a desire to work in a dynamic environment. They should be energetic and ready to take on their first professional challenge.