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Executive Chef - Limelight Mammoth at Aspen Skiing Company
Mammoth Lakes, California, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Budget Management, Inventory Management, Staff Scheduling, Food Preparation, Cost Control, Food Safety, Team Management, Leadership, Haccp Standards, Vendor Relations, Recipe Pricing, Kitchen Equipment Maintenance, Banquet Catering, Microsoft Office
Specialization
Candidates must possess 5 years of progressive experience in culinary operations, including at least 2 years as an Executive Sous Chef or Sous Chef in a luxury hotel or multi-outlet restaurant setting. A Culinary Degree or equivalent is preferred, alongside extensive knowledge of culinary techniques, strong leadership skills, and proficiency in food safety and cost control measures.
Experience Required
Minimum 5 year(s)
Executive Chef - Limelight Mammoth at Aspen Skiing Company
Mammoth Lakes, California, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Cost Control, Staff Scheduling, Team Leadership, Inventory Management, Food Safety, Sanitation Regulations, Haccp Standards, Kitchen Equipment Maintenance, Vendor Relations, Banquet Catering, Budget Management, Staff Training, Problem Solving, Communication
Specialization
Candidates must have at least 5 years of progressive culinary experience, including 4 years in management with at least 2 years as an Executive Sous Chef or Sous Chef in a luxury hotel. A culinary degree or equivalent is preferred, along with strong leadership and cost-control skills.
Experience Required
Minimum 5 year(s)
Chef de projet -Liaison au sol F/H at Segula Technologies
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Interface Management, Technical Subjects, Impact Evaluation, Decision Making, Result Coherence, Objective Achievement, Schedule Adherence, Critical Path Analysis, Milestone Securing, Test Organization Liaison, Strategy Implementation
Specialization
Candidates must hold a Master's degree (Bac +5) and possess a minimum of 5 years of experience in a similar role, preferably within the railway sector. The role requires strong organizational and coordination skills to manage interfaces and ensure project milestones are met.
Experience Required
Minimum 5 year(s)
Chef de Partie - The Kitchen Table at Fairfield by Marriott Cincinnati Uptown
Bangkok, Bangkok, Thailand - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Food Safety, Teamwork, Communication, Time Management, Problem Solving, Customer Service, Training, Scheduling, Motivating, Coaching, Safety Procedures, Recipe Adherence, Portion Control
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)
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 SINGAPORE MARRIOTT TANG PLAZA HOTEL
Dehradun, Uttarakhand, India - Full Time
Skills Needed
Food Preparation, Cooking, Knife Skills, Food Safety, Sanitation, Teamwork, Communication, Customer Service, Quality Standards, Ingredient Measurement, Portion Control, Workstation Setup, Equipment Operation, Temperature Monitoring, Recipe Adherence
Specialization
Requires at least 1 year of related work experience and a high school diploma or G.E.D. equivalent. The role involves physical demands such as standing for extended periods and lifting objects up to 25 pounds.
Demi Chef De Partie (Cold Kitchen) at Accor
Muharraq, Muharraq Governorate, Bahrain - Full Time
Skills Needed
Cold Kitchen Preparation, Plating Techniques, Food Safety Practices, Hygiene Standards, Stock Monitoring, Team Mentoring, Recipe Adherence, Visual Appeal, Consistency, Creative Flair
Specialization
Candidates must possess previous experience in a cold kitchen or a similar role within a high-volume, luxury hospitality setting. Essential qualifications include a strong understanding of cold food preparation, plating techniques, food safety, and excellent teamwork skills.
Experience Required
Minimum 2 year(s)
Chef de Partie (H/F) - L'Arnsbourg at Sige Relais Chateaux
Baerenthal, Grand Est, France - Full Time
Skills Needed
Gastronomy, Precision, Culinary Curiosity, Teamwork, Reliability, Hygiene (Haccp), Plating, Cooking, Preparation
Specialization
The ideal candidate should possess significant experience in gastronomy and a strong desire for continuous learning, demonstrating precision, attention to detail, and genuine culinary curiosity. They must be a reliable, positive team player who respects all hygiene regulations (HACCP).
Experience Required
Minimum 2 year(s)
Demi Chef de Partie (Cold Kitchen) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuwait City, Capital Governorate, Kuwait - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Garnish, Portion Control, Food Safety, Communication, Teamwork, Customer Service, Training Assistance, Scheduling Assistance, Maintenance Reporting
Specialization
Candidates should possess at least 3 years of related work experience, preferably with a technical, trade, or vocational school degree, although no specific license or certification is required. The role involves physical tasks such as standing for extended periods and lifting objects up to 25 pounds, and it does not require prior supervisory experience.
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, Plating, Service, Cleaning, Stocking, Supervision, Hygiene Standards, Equipment Use, Organization, Recipe Adherence, Attention To Detail, Task Delegation, Team Spirit, Efficiency
Specialization
The ideal candidate must be organized, never overwhelmed, and strictly follow Mama's dessert recipes regarding quantity and presentation. They should be rigorous with expiration dates, capable of delegating and controlling tasks for commis chefs, and possess a dynamic, convivial team spirit.
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 de projet Agile [Luxe-Retail] at Magellan Partners
Paris, Ile-of-France, France - Full Time
Skills Needed
Agile Methods, Lean, Scrum, Kanban, Safe, Design Thinking, Project Management, Risk Management, Change Management, Analysis, Leadership, Communication, Client Orientation, Technical Integration, User Stories, Erp
Specialization
Candidates should have a strong affinity for product issues and information systems, with familiarity in agile project management. A degree in engineering, business, or a university with an IT/Digital focus is preferred.
Experience Required
Minimum 5 year(s)
Chef de Partie (H/F) - Saison 2026 at Accor
Quiberon, Brittany, France - Full Time
Skills Needed
Plating Dishes, Technical Specifications Adherence, Quality Standards Maintenance, Section Organization, Supervising Commis, Training Apprentices, Hygiene Compliance, Food Safety (Haccp), Proactivity, Attention To Detail, Teamwork, Consistency
Specialization
Candidates must be experienced Chefs de Partie with a minimum of two years in a similar role, demonstrating a passion for high-quality products and excellent execution. Essential qualities include strong teamwork, reliability, a sense of responsibility, meticulous attention to detail, hygiene, organization, rigor, and method to manage the pace of a demanding establishment.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie Patisserie F/H at Fairfield by Marriott Cincinnati Uptown
Paris, Ile-of-France, France - Full Time
Skills Needed
Patisserie, Dessert Preparation, Teamwork, Hygiene Standards, Quality Control, Food Safety, Instruction Giving, Time Management, Adaptability, Communication, Organization, Problem Solving
Specialization
Candidates should preferably have a diploma in Hospitality or Restaurant Management and experience in a similar kitchen environment. A strong sense of responsibility and teamwork is essential, along with a basic knowledge of English.
Experience Required
Minimum 2 year(s)
Gruppchef Digital Metodik till KSU at vattenfall
Varberg, Halland County, Sweden - Full Time
Skills Needed
Digital Development, Pedagogical Methodology, Leadership, Coaching, Curriculum Production, Learning Platforms Management, It Coordination, Communication Support, Digital Tools Integration, Strategic Planning, Operational Management, Change Management, Relationship Building, Analytical Thinking, Goal Orientation, Improvement Work
Specialization
Candidates must possess documented leadership experience and confidence in driving change, coupled with solid experience in educational matters, balancing strategic and operational work. Essential qualifications also include experience working in large organizations, interest in developing operations, and good proficiency in both Swedish and English.
Experience Required
Minimum 5 year(s)
Chef Manager II-- Education Dining at Brock & Company Inc
Princeton, New Jersey, United States - Full Time
Skills Needed
Culinary Expertise, Menu Development, Food Safety, Budget Management, Employee Training, Leadership, Asian Cuisine, Customer Service, Catering Planning, Inventory Management, Time Management, Problem Solving, Communication Skills, Sanitation Standards, Presentation Techniques
Specialization
Candidates should possess a culinary degree or certification and have seven to nine years of relevant experience. Strong knowledge of Asian cuisine and food safety practices is essential.
Experience Required
Minimum 5 year(s)
Chef d’équipe Frais mécanisé – H/F at Groupement Mousquetaires
Rochefort-sur-Nenon, Burgundy-Franche-Comte, France - Full Time
Skills Needed
Leadership, Team Management, Logistics, Planning, Coordination, Quality Control, Safety Procedures, Administrative Management, Performance Evaluation, Problem Solving, Communication, Organizational Skills, Reactivity, Bureaucratic Mastery, Operational Implementation, Human Resource Management
Specialization
Candidates should have a higher education degree in logistics or equivalent and at least some experience in team management. Strong organizational skills and proficiency in office software, particularly Excel, are essential.
Experience Required
Minimum 2 year(s)
Chef.fe de projet marketing Export at Etam
Clichy, Ile-de-France, France - Full Time
Skills Needed
Marketing Activation, Export Marketing, 360 Marketing Plans, Market Adaptation, Consumer Habits Analysis, Objective Setting, Budget Management, Visual Creation, Operational Implementation, Communication Tools, Performance Analysis, Kpi Management, Store Openings Support, Merchandising Kits, Event Organization, Graphic Chain Management
Specialization
Candidates must have a minimum of 5 years of experience in international retail marketing, ideally involving partners from various countries, with proven experience in adapting international marketing plans based on a domestic French plan. Fluency in English is essential, and the role requires strong operational, autonomous, organized skills with the ability to manage multiple projects effectively.
Experience Required
Minimum 5 year(s)
Chef d'équipe - aéronautique (F/H) at Segula Technologies
Montoir-de-Bretagne, Pays de la Loire, France - Full Time
Skills Needed
Team Leadership, Aeronautical Fitter, Production Line Piloting, Quality Assurance, Safety Compliance, Productivity Management, Scheduling, Resource Allocation, Client Interface, Continuous Improvement, Hse Rules, Epi Management, Planning Tools, Reporting, Aeronautical Finishing
Specialization
Candidates must have a background as an aeronautical fitter with confirmed experience in field team management, possessing strong leadership, rigor, autonomy, and results orientation. Proficiency in finishing procedures, quality standards, traceability requirements, and aeronautical safety imperatives is mandatory, along with comfort using planning and reporting tools.
Experience Required
Minimum 2 year(s)
Ingénieur Chef de projet Mécanique at ALTEN Consulting Services GmbH
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Mechanical Design, Materials Engineering, Functional Tolerancing, Team Leadership, Planning, Risk Management, Budget Management, Technical Performance, Normative Compliance, Continuous Improvement, Communication, Aerospace Engineering, Defense Sector, Innovation, Industrialization
Specialization
Candidates must hold a Bac+5 degree in mechanical engineering, aerospace, materials, or a general engineering field, with at least 5 years of experience in technical project management within a complex mechanical environment. Strong skills in mechanical design, materials, and project management tools are essential.
Experience Required
Minimum 5 year(s)
Executive Chef - Limelight Mammoth at Aspen Skiing Company
Mammoth Lakes, California, United States -
Full Time

Start Date

Immediate

Expiry Date

04 Jun, 26

Salary

110000.0

Posted On

06 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Menu Development, Food Purchasing, Budget Management, Inventory Management, Staff Scheduling, Food Preparation, Cost Control, Food Safety, Team Management, Leadership, HACCP Standards, Vendor Relations, Recipe Pricing, Kitchen Equipment Maintenance, Banquet Catering, Microsoft Office

Industry

Hospitality

Description
Company Description Limelight Hotels by Aspen One provide authentic and contemporary connections to their communities and the adventures that surround them. Set in the heart of elevated and unique locations, each Limelight hotel is carefully designed with distinctive design and purposeful functionality, created to evoke a sense of place and a point of view. Current locations include those across Colorado in Aspen, Snowmass, Denver, and Boulder (opened August 2025); Ketchum, Idaho; Mammoth, California (opened December 2025); and Charleston, South Carolina (coming in 2028). For more information, visit www.limelighthotels.com or follow @limelighthotel on X, Instagram or Facebook. Please note that all official communications from the Talent Acquisition or Human Resources team are sent from email addresses within the [email protected], aspen.com, aspensnowmass.com, aspenhospitality.co, limelighthotels.com & thelittlenell.com domains. Job Description Position Summary The Executive Chef manages day-to-day operations of the hotel culinary department. Responsible for menu development, food purchasing and production for all hotel food and beverage outlets. Operates within budget guidelines, maintains kitchen at a high maintenance quality level and general upkeep of the kitchen tools to ensure all health and safety standards are met. This position reports to the Director of Operations. The salary range for this position is $90,000 - $110,000. Actual pay will be dependent on budget and experience; all our salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until March 29, 2026. Essential Job Functions/Key Job Responsibilities • Oversee monthly food inventory under the guidelines provided by the Director of Finance and works with Purchasing Manager, requisitions and purchases items in line with budgeted costs • Maintain and establish appropriate food portions with respect to the hotel's pricing policy, and supervise the quality of food preparation and presentation • Manage the food preparation for all food and beverage outlets in the hotel • Create staff schedules based on projected revenue and covers, and staffing guides • Create, plan, and write menus for all restaurants, room service and banquets operation • Submit monthly reports based on financial statements in partnership with the Director of Finance, explaining any variance in food cost and labor cost for the culinary Department • Maintain and ensure proper care of kitchen equipment and control operating & maintenance costs • Monitor inventory levels, order supplies, and implement cost-control measures to maintain food quality while adhering to budgetary guidelines • Manage, train, and supervise all food preparation and stewarding personnel performance of their duties to foster a positive and inclusive work environment • Conducts monthly departmental meetings and attends pre-shift meeting in all hotel food and beverage outlets to review menu changes and solicit feedback from service staff • Manage recurring costs for proper recipes pricing and handle daily food purchasing • Enforce strict adherence to food safety regulations and cleanliness standards to ensure a safe and sanitary kitchen environment • Other duties as assigned Qualifications Education & Experience Requirements • Culinary Degree or Equivalent preferred • 5 years of progressive experience in culinary operations required • 4 years of experience in culinary management with at least 2 years as Executive Sous Chef or Sous Chef in a luxury hotel or multi-outlet restaurant Knowledge, Skills & Abilities • Extensive knowledge of culinary techniques, food preparation, and kitchen operations • Strong leadership and team management skills, including training and mentoring staff • Ability to develop and execute creative, high-quality menus while maintaining cost control • Proficiency in food safety, sanitation regulations, and HACCP standards • Strong organizational and time management skills to handle multiple tasks efficiently • Experience in inventory management, ordering, and vendor relations • Ability to monitor food and labor costs while optimizing kitchen efficiency • Excellent problem-solving skills to address kitchen challenges and service issues • Strong communication and collaboration skills to work with other departments • Ability to thrive in a fast-paced, high-pressure kitchen environment • Experience with banquet and event catering, ensuring seamless execution • Knowledge of kitchen equipment maintenance and troubleshooting • Proficiency in Microsoft Office and kitchen management software • Ability to adapt to changing menus, dietary restrictions, and guest preferences • Passion for culinary innovation and staying updated on industry trends Additional Information Work Environment & Physical Demands • Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time • Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces • Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50) Job Benefits This position is classified as a regular full-time position eligible for the following benefits: Enrollment dates differ across the various programs. • Health, Dental and Vision Insurance Programs • Flexible Spending Account Programs • Life Insurance Programs • Paid Time Off Programs • Paid Leave Programs • 401(k) Savings Plan • Employee Ski Pass • Other company perks The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. By accepting a position with Aspen One, Aspen Snowmass, Aspen Ventures or Aspen Hospitality you acknowledge that you are able to perform the essential functions of the job with or without reasonable accommodation. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. To request accommodation during the application and interviewing process, please contact Human Resources at 970-300-7700. This job description is designed to indicate the general nature and level of work. It is not designed to contain or be interpreted as a comprehensive list of all duties, responsibilities, and qualifications required of employees assigned to this job. Duties and responsibilities may change at any time with or without notice. Aspen One is an equal opportunity employer (Minority/Female/Disabled/Veteran). At Aspen One, inclusion, equity, and diversity are fundamental to fulfilling our vision of building a better workplace and better world. From our hiring practices through the entire employee experience, we embrace and celebrate the unique experiences, perspectives and cultural backgrounds that each employee brings to the workplace. We encourage diverse points of view which allows us to develop innovative solutions to the ever-evolving world of work. Aspen One strives to foster an environment where our employees feel respected, valued and empowered, and our team members are at the forefront of helping us promote and sustain an inclusive workplace that works for all. For an overview of Aspen One Company's benefits and other compensation visit www.aspensnowmass.com/employment/benefits-and-perks Aspen One participates in E-Verify. E-Verify & Right to Work Poster Job Location: Limelight Mammoth Job category: Limelight Mammoth Season: Year Round Job Classification: Full-Time Regular Compensation: USD 95000 - USD 110000 - yearly
Responsibilities
The Executive Chef is responsible for managing all day-to-day operations of the hotel culinary department, including menu development, food purchasing, and production across all food and beverage outlets while adhering to budget guidelines. Key duties involve overseeing inventory, supervising food quality and presentation, creating staff schedules, and submitting financial variance reports in partnership with the Director of Finance.
Executive Chef - Limelight Mammoth at Aspen Skiing Company
Mammoth Lakes, California, United States - Full Time
Skills Needed
Menu Development, Food Purchasing, Budget Management, Inventory Management, Staff Scheduling, Food Preparation, Cost Control, Food Safety, Team Management, Leadership, Haccp Standards, Vendor Relations, Recipe Pricing, Kitchen Equipment Maintenance, Banquet Catering, Microsoft Office
Specialization
Candidates must possess 5 years of progressive experience in culinary operations, including at least 2 years as an Executive Sous Chef or Sous Chef in a luxury hotel or multi-outlet restaurant setting. A Culinary Degree or equivalent is preferred, alongside extensive knowledge of culinary techniques, strong leadership skills, and proficiency in food safety and cost control measures.
Experience Required
Minimum 5 year(s)
Executive Chef - Limelight Mammoth at Aspen Skiing Company
Mammoth Lakes, California, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Cost Control, Staff Scheduling, Team Leadership, Inventory Management, Food Safety, Sanitation Regulations, Haccp Standards, Kitchen Equipment Maintenance, Vendor Relations, Banquet Catering, Budget Management, Staff Training, Problem Solving, Communication
Specialization
Candidates must have at least 5 years of progressive culinary experience, including 4 years in management with at least 2 years as an Executive Sous Chef or Sous Chef in a luxury hotel. A culinary degree or equivalent is preferred, along with strong leadership and cost-control skills.
Experience Required
Minimum 5 year(s)
Chef de projet -Liaison au sol F/H at Segula Technologies
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Interface Management, Technical Subjects, Impact Evaluation, Decision Making, Result Coherence, Objective Achievement, Schedule Adherence, Critical Path Analysis, Milestone Securing, Test Organization Liaison, Strategy Implementation
Specialization
Candidates must hold a Master's degree (Bac +5) and possess a minimum of 5 years of experience in a similar role, preferably within the railway sector. The role requires strong organizational and coordination skills to manage interfaces and ensure project milestones are met.
Experience Required
Minimum 5 year(s)
Chef de Partie - The Kitchen Table at Fairfield by Marriott Cincinnati Uptown
Bangkok, Bangkok, Thailand - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Food Safety, Teamwork, Communication, Time Management, Problem Solving, Customer Service, Training, Scheduling, Motivating, Coaching, Safety Procedures, Recipe Adherence, Portion Control
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)
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 SINGAPORE MARRIOTT TANG PLAZA HOTEL
Dehradun, Uttarakhand, India - Full Time
Skills Needed
Food Preparation, Cooking, Knife Skills, Food Safety, Sanitation, Teamwork, Communication, Customer Service, Quality Standards, Ingredient Measurement, Portion Control, Workstation Setup, Equipment Operation, Temperature Monitoring, Recipe Adherence
Specialization
Requires at least 1 year of related work experience and a high school diploma or G.E.D. equivalent. The role involves physical demands such as standing for extended periods and lifting objects up to 25 pounds.
Demi Chef De Partie (Cold Kitchen) at Accor
Muharraq, Muharraq Governorate, Bahrain - Full Time
Skills Needed
Cold Kitchen Preparation, Plating Techniques, Food Safety Practices, Hygiene Standards, Stock Monitoring, Team Mentoring, Recipe Adherence, Visual Appeal, Consistency, Creative Flair
Specialization
Candidates must possess previous experience in a cold kitchen or a similar role within a high-volume, luxury hospitality setting. Essential qualifications include a strong understanding of cold food preparation, plating techniques, food safety, and excellent teamwork skills.
Experience Required
Minimum 2 year(s)
Chef de Partie (H/F) - L'Arnsbourg at Sige Relais Chateaux
Baerenthal, Grand Est, France - Full Time
Skills Needed
Gastronomy, Precision, Culinary Curiosity, Teamwork, Reliability, Hygiene (Haccp), Plating, Cooking, Preparation
Specialization
The ideal candidate should possess significant experience in gastronomy and a strong desire for continuous learning, demonstrating precision, attention to detail, and genuine culinary curiosity. They must be a reliable, positive team player who respects all hygiene regulations (HACCP).
Experience Required
Minimum 2 year(s)
Demi Chef de Partie (Cold Kitchen) at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kuwait City, Capital Governorate, Kuwait - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Quality Control, Garnish, Portion Control, Food Safety, Communication, Teamwork, Customer Service, Training Assistance, Scheduling Assistance, Maintenance Reporting
Specialization
Candidates should possess at least 3 years of related work experience, preferably with a technical, trade, or vocational school degree, although no specific license or certification is required. The role involves physical tasks such as standing for extended periods and lifting objects up to 25 pounds, and it does not require prior supervisory experience.
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, Plating, Service, Cleaning, Stocking, Supervision, Hygiene Standards, Equipment Use, Organization, Recipe Adherence, Attention To Detail, Task Delegation, Team Spirit, Efficiency
Specialization
The ideal candidate must be organized, never overwhelmed, and strictly follow Mama's dessert recipes regarding quantity and presentation. They should be rigorous with expiration dates, capable of delegating and controlling tasks for commis chefs, and possess a dynamic, convivial team spirit.
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 de projet Agile [Luxe-Retail] at Magellan Partners
Paris, Ile-of-France, France - Full Time
Skills Needed
Agile Methods, Lean, Scrum, Kanban, Safe, Design Thinking, Project Management, Risk Management, Change Management, Analysis, Leadership, Communication, Client Orientation, Technical Integration, User Stories, Erp
Specialization
Candidates should have a strong affinity for product issues and information systems, with familiarity in agile project management. A degree in engineering, business, or a university with an IT/Digital focus is preferred.
Experience Required
Minimum 5 year(s)
Chef de Partie (H/F) - Saison 2026 at Accor
Quiberon, Brittany, France - Full Time
Skills Needed
Plating Dishes, Technical Specifications Adherence, Quality Standards Maintenance, Section Organization, Supervising Commis, Training Apprentices, Hygiene Compliance, Food Safety (Haccp), Proactivity, Attention To Detail, Teamwork, Consistency
Specialization
Candidates must be experienced Chefs de Partie with a minimum of two years in a similar role, demonstrating a passion for high-quality products and excellent execution. Essential qualities include strong teamwork, reliability, a sense of responsibility, meticulous attention to detail, hygiene, organization, rigor, and method to manage the pace of a demanding establishment.
Experience Required
Minimum 2 year(s)
Demi-Chef de Partie Patisserie F/H at Fairfield by Marriott Cincinnati Uptown
Paris, Ile-of-France, France - Full Time
Skills Needed
Patisserie, Dessert Preparation, Teamwork, Hygiene Standards, Quality Control, Food Safety, Instruction Giving, Time Management, Adaptability, Communication, Organization, Problem Solving
Specialization
Candidates should preferably have a diploma in Hospitality or Restaurant Management and experience in a similar kitchen environment. A strong sense of responsibility and teamwork is essential, along with a basic knowledge of English.
Experience Required
Minimum 2 year(s)
Gruppchef Digital Metodik till KSU at vattenfall
Varberg, Halland County, Sweden - Full Time
Skills Needed
Digital Development, Pedagogical Methodology, Leadership, Coaching, Curriculum Production, Learning Platforms Management, It Coordination, Communication Support, Digital Tools Integration, Strategic Planning, Operational Management, Change Management, Relationship Building, Analytical Thinking, Goal Orientation, Improvement Work
Specialization
Candidates must possess documented leadership experience and confidence in driving change, coupled with solid experience in educational matters, balancing strategic and operational work. Essential qualifications also include experience working in large organizations, interest in developing operations, and good proficiency in both Swedish and English.
Experience Required
Minimum 5 year(s)
Chef Manager II-- Education Dining at Brock & Company Inc
Princeton, New Jersey, United States - Full Time
Skills Needed
Culinary Expertise, Menu Development, Food Safety, Budget Management, Employee Training, Leadership, Asian Cuisine, Customer Service, Catering Planning, Inventory Management, Time Management, Problem Solving, Communication Skills, Sanitation Standards, Presentation Techniques
Specialization
Candidates should possess a culinary degree or certification and have seven to nine years of relevant experience. Strong knowledge of Asian cuisine and food safety practices is essential.
Experience Required
Minimum 5 year(s)
Chef d’équipe Frais mécanisé – H/F at Groupement Mousquetaires
Rochefort-sur-Nenon, Burgundy-Franche-Comte, France - Full Time
Skills Needed
Leadership, Team Management, Logistics, Planning, Coordination, Quality Control, Safety Procedures, Administrative Management, Performance Evaluation, Problem Solving, Communication, Organizational Skills, Reactivity, Bureaucratic Mastery, Operational Implementation, Human Resource Management
Specialization
Candidates should have a higher education degree in logistics or equivalent and at least some experience in team management. Strong organizational skills and proficiency in office software, particularly Excel, are essential.
Experience Required
Minimum 2 year(s)
Chef.fe de projet marketing Export at Etam
Clichy, Ile-de-France, France - Full Time
Skills Needed
Marketing Activation, Export Marketing, 360 Marketing Plans, Market Adaptation, Consumer Habits Analysis, Objective Setting, Budget Management, Visual Creation, Operational Implementation, Communication Tools, Performance Analysis, Kpi Management, Store Openings Support, Merchandising Kits, Event Organization, Graphic Chain Management
Specialization
Candidates must have a minimum of 5 years of experience in international retail marketing, ideally involving partners from various countries, with proven experience in adapting international marketing plans based on a domestic French plan. Fluency in English is essential, and the role requires strong operational, autonomous, organized skills with the ability to manage multiple projects effectively.
Experience Required
Minimum 5 year(s)
Chef d'équipe - aéronautique (F/H) at Segula Technologies
Montoir-de-Bretagne, Pays de la Loire, France - Full Time
Skills Needed
Team Leadership, Aeronautical Fitter, Production Line Piloting, Quality Assurance, Safety Compliance, Productivity Management, Scheduling, Resource Allocation, Client Interface, Continuous Improvement, Hse Rules, Epi Management, Planning Tools, Reporting, Aeronautical Finishing
Specialization
Candidates must have a background as an aeronautical fitter with confirmed experience in field team management, possessing strong leadership, rigor, autonomy, and results orientation. Proficiency in finishing procedures, quality standards, traceability requirements, and aeronautical safety imperatives is mandatory, along with comfort using planning and reporting tools.
Experience Required
Minimum 2 year(s)
Ingénieur Chef de projet Mécanique at ALTEN Consulting Services GmbH
Paris, Ile-de-France, France - Full Time
Skills Needed
Project Management, Mechanical Design, Materials Engineering, Functional Tolerancing, Team Leadership, Planning, Risk Management, Budget Management, Technical Performance, Normative Compliance, Continuous Improvement, Communication, Aerospace Engineering, Defense Sector, Innovation, Industrialization
Specialization
Candidates must hold a Bac+5 degree in mechanical engineering, aerospace, materials, or a general engineering field, with at least 5 years of experience in technical project management within a complex mechanical environment. Strong skills in mechanical design, materials, and project management tools are essential.
Experience Required
Minimum 5 year(s)