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Chef de Cuisine - Limelight Mammoth at Aspen Skiing Company
Mammoth Lakes, California, United States - Full Time
Skills Needed
Food Quality, Menu Development, Cost Controls, Health And Safety Regulations, Ordering, Receiving, Food Rotation, Scheduling, Food Safety, Inventory Management, Payroll Procedure, Purchasing, High Volume Production, Cooking Techniques, Problem Solving, Time Management
Specialization
Candidates must possess a culinary degree or equivalent experience, along with a minimum of five years of management experience in a hotel restaurant and banquet culinary setting. Required certifications include Serv Safe, and proficiency in various cooking techniques and kitchen management skills are essential.
Experience Required
Minimum 5 year(s)
Banquet Sous Chef - The Little Nell at Aspen Skiing Company
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Techniques, Food Preparation, Kitchen Operations, Leadership, Team Management, Cost Control, Food Safety, Sanitation Regulations, Haccp Standards, Inventory Management, Labor Cost Management, Scheduling, Menu Development, Problem Solving, Communication, Banquet Execution
Specialization
Candidates should possess a Culinary Degree or equivalent, along with a minimum of five years of progressive experience in culinary operations, including at least two years in a management role like Executive Sous Chef or Sous Chef within a luxury hotel or multi-outlet restaurant. Essential abilities include extensive culinary knowledge, strong leadership, cost control proficiency, and familiarity with food safety and inventory management systems.
Experience Required
Minimum 5 year(s)
Chef de rang - Petit déjeuner H/F/X at Accor
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Customer Service, Leadership, Team Management, Restaurant Operations, English Language Proficiency, Communication, Organization, Billing, Cash Handling, Safety Regulations, Training, Hospitality
Specialization
Requires strong leadership skills, a professional presentation, and excellent organizational abilities. Proficiency in English is essential, and previous experience or training in the hospitality industry is preferred.
Pastry Chef - Sheraton Kota Kinabalu at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kota Kinabalu, Sabah, Malaysia - Full Time
Skills Needed
Baking, Decorating, Leadership, Staff Management, Budgeting, Training, Sanitation, Food Preparation, Communication, Financial Decision Making, Supervision, Quality Control, Inventory Management, Customer Service, Recipe Development, Loss Prevention
Specialization
Candidates need either a high school diploma or GED with 4 years of relevant culinary experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of related experience. Key requirements include strong leadership, communication skills, the ability to supervise daily operations, and a commitment to maintaining high culinary and customer service standards.
Experience Required
Minimum 2 year(s)
Sous Chef - Continental II voco Goa at IHG Career
Arpora, Goa, India - Full Time
Skills Needed
Menu Planning, Food Cost Control, Inventory Management, Staff Supervision, Culinary Standards, Food Safety, Sanitation Practices, Business Forecasting, Asset Management, Preventative Maintenance, Team Leadership, Training And Development, Problem Solving, Communication, Professionalism
Specialization
The candidate must have strong leadership and problem-solving skills, with the ability to work in a physically demanding environment. Proficiency in English is required, and the role involves managing departmental budgets, safety protocols, and staff performance.
Experience Required
Minimum 5 year(s)
Demi Chef De Partie - Tamoka Kitchen at Residence Inn by Marriott Bothell
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Portioning, Food Safety, Quality Control, Teamwork, Communication, Time Management, Station Setup, Cleaning, Professional Appearance, Customer Service, Recipe Adherence, Equipment Operation, Problem Solving, Attention To Detail
Specialization
Candidates should have at least 1 year of related work experience and a high school diploma or G.E.D. equivalent. No supervisory experience or specific certifications are required.
Chef de Rang - Soho House Paris H/F at Soho House & Co.
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Table Service, Menu Knowledge, Order Taking, Payment Processing, Attention To Detail, Teamwork, Communication, Organization, Multitasking, Sales Upselling, Hygiene Standards, Cash Handling, Software Proficiency, English Proficiency
Specialization
Candidates must have prior experience as a Chef de Rang, proficiency in handling payments and using order/POS software, and excellent personal presentation aligned with company standards. Essential qualities include patience, teamwork, strong interpersonal skills, organization, and the ability to perform well in a fast-paced environment, with professional English proficiency being required.
Chef Manager - Pocopson Nursing Home at Whitsons Culinary Group
Pocopson Township, Pennsylvania, United States - Full Time
Skills Needed
Culinary Management, Team Supervision, Menu Design, Food Safety, Sanitation, Inventory Management, Budget Management, Batch Cooking, Modified Diets, Healthcare Compliance, Team Building, Production Planning, Vendor Relationships, Servsafe Certification, Leadership
Specialization
Candidates must possess a minimum of 3-5 years of high-volume food service management experience, preferably in healthcare, along with strong cooking skills focused on batch cooking and modified diets. A mandatory ServSafe Certification and proven leadership abilities are also required.
Experience Required
Minimum 2 year(s)
Chef de Projet Supply Chain - F/H/X at Nemera
La Verpillière, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Supply Chain, Lean Methodology, Data Analysis, Digital Tools, Sap, Wms, Power Bi, Training, Collaboration, Quality Assurance, Automation, Process Optimization, Change Management, Documentation, Cost Reduction
Specialization
Candidates should have a Master's degree in Engineering with a specialization in Supply Chain and experience in project management. Advanced knowledge of SAP, WMS, and Power BI is required, along with proficiency in English.
Experience Required
Minimum 2 year(s)
Pastry Chef – Chocolatier Specialist at IHG Career
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Chocolate Craftsmanship, Bonbons, Pralines, Truffles, Showpieces, Garnishes, Plated Desserts, Tempering, Molding, Sculpting, Recipe Development, Inventory Management, Haccp Compliance, Artistic Presentation, Team Training, Pastry Techniques
Specialization
Candidates must possess a Diploma or certification in Pastry Arts, Chocolatier specialization, or Culinary Arts, coupled with 3–5 years of experience in a luxury or high-end setting. Essential requirements include advanced skills in chocolate tempering, sculpting, and artistic presentation, along with the ability to train a team and maintain high production standards.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - Brazilian Cuisine at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Cost Control, Food Quality, Hygiene Standards, Presentation, Recipe Standardization, Inventory Management, Purchasing, Staff Scheduling, Personnel Training, Food Safety Systems, Energy Saving, Culinary Techniques, Kitchen Operations, Menu Planning, Portion Control, Team Instruction
Specialization
Candidates must possess extensive practical and managerial experience, at least 5 years, related to kitchen processes, along with a minimum of a high school or vocational diploma. Proficiency in English at an intermediate level is required, alongside basic computer skills and advanced knowledge of culinary techniques and products.
Experience Required
Minimum 5 year(s)
CHEF DE RANG - ROOM SERVICE (M/F/X) at Accor
Venice, Veneto, Italy - Full Time
Skills Needed
Team Leadership, Food And Beverage Service, Haccp Compliance, Guest Relations, Staff Supervision, Fine Dining Service, Communication, Problem Solving, Attention To Detail, Professional Grooming, Conflict Resolution, Time Management, Multitasking, Customer Service
Specialization
Candidates must hold a hotel school diploma and possess at least two years of experience in a high-level restaurant or hotel environment. Proficiency in both Italian and English is mandatory, along with the legal right to work in Italy.
Experience Required
Minimum 2 year(s)
Chef de Cuisine - Limelight Mammoth at Aspen Skiing Company
Mammoth Lakes, California, United States - Full Time
Skills Needed
Culinary Skills, Menu Development, Food Safety, Cost Control, Team Management, Creativity, Communication, Problem Solving, Time Management, High Volume Production, Customer Engagement, Inventory Management, Scheduling, Food Preparation, Cooking Techniques, Analytical Skills
Specialization
Candidates must have a culinary degree or equivalent experience and at least 5 years of management experience in a culinary environment. Serv Safe certification is also required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine - Limelight Ketchum at Aspen Skiing Company
Ketchum, Idaho, United States - Full Time
Skills Needed
Food Quality, Menu Development, Cost Controls, Health And Safety Regulations, Ordering, Scheduling, Food Safety, Inventory Management, Payroll Procedure, Purchasing, High Volume Production, Microsoft Office Suite, Communication, Cooking Techniques, Problem Solving, Time Management
Specialization
Candidates must possess a culinary degree or equivalent experience, along with a minimum of five years of management experience in a hotel restaurant and banquet setting. Required skills include proficiency in purchasing, high-volume production, food safety knowledge, and strong analytical and problem-solving abilities.
Experience Required
Minimum 5 year(s)
Chef de Rang (H/F) - Le Phébus & Spa at Sige Relais Chateaux
Joucas, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Service, Fine Dining Service, Menu Knowledge, Communication, Teamwork, Organization, Professionalism, English Language Proficiency
Specialization
Candidates should have a hospitality background and prior experience in a high-end establishment. Proficiency in English is mandatory, along with excellent presentation and organizational skills.
Experience Required
Minimum 2 year(s)
Chef de Cuisine - Limelight Mammoth at Aspen Skiing Company
Mammoth Lakes, California, United States - Full Time
Skills Needed
Culinary Skills, Menu Development, Food Safety, Cost Control, Time Management, Problem Solving, Communication, Team Collaboration, High Volume Production, Customer Engagement, Inventory Management, Analytical Skills, Creativity, Adaptability, Cooking Techniques, Management Experience
Specialization
A culinary degree or equivalent experience is required, along with Serv Safe certification. The ideal candidate should have at least 5 years of management experience in a culinary environment.
Experience Required
Minimum 5 year(s)
Chef.fe de Pâtisserie - Maslow Group at Maslow Group
, , - Full Time
Skills Needed
Dessert Production Quality, Pastry Menu Implementation, Product Quality Verification, Waste Reduction, Team Leadership, Staff Training, Kitchen Organization, Haccp Compliance, Stock Management, Equipment Maintenance, Ecological Work Practices, Stress Management, Constructive Dialogue, Curiosity, Humility, Fluent English And French
Specialization
Candidates must have significant experience in large table service establishments using raw ingredients (over 100 covers) and possess very strong pastry techniques, coupled with natural rigor and organization. Essential qualities include being a good manager, having natural authority, open-mindedness, resilience, curiosity, and fluency in both English and French.
Experience Required
Minimum 5 year(s)
The Bodrum EDITION - Chef De Cuisine at Residence Inn by Marriott Bothell
Bodrum, Aegean Region, Turkey - Full Time
Skills Needed
Culinary Skills, Menu Development, Food Safety, Team Leadership, Budget Management, Guest Satisfaction, Communication, Training, Problem Solving, Food Preparation, Quality Control, Interpersonal Skills, Sanitation Standards, Employee Development, Operational Management, Customer Service
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication skills, and a focus on guest satisfaction are essential.
Experience Required
Minimum 2 year(s)
Pizza Chef(05384) - 7709 Parkway Dr at Domino's Pizza LLC
Leeds, Alabama, United States - Full Time
Skills Needed
Multitasking, Efficiency, Troubleshooting, Communication, Food Preparation, Recipe Execution, Food Safety, Food Storage, Sanitation, Teamwork, Attention To Detail, Passion For Food
Specialization
Candidates must be at least 16 years old and able to pass a background check. The role requires effective communication skills and the ability to work in a fast-paced environment.
Chef de Rang (H/F) - La Grenouillère at Sige Relais Chateaux
La Madelaine-sous-Montreuil, Hauts-de-France, France - Full Time
Skills Needed
Fine Dining Service, Customer Service, Prioritization, Teamwork, English Proficiency, Attention To Detail, Discretion, Hospitality Excellence
Specialization
Requires strong interpersonal skills, the ability to manage priorities, and a positive team-oriented attitude. Previous experience in restaurant or bar service is expected, and English proficiency is highly recommended.
Chef de Cuisine - Limelight Mammoth at Aspen Skiing Company
Mammoth Lakes, California, United States -
Full Time

Start Date

Immediate

Expiry Date

14 May, 26

Salary

95000.0

Posted On

13 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Quality, Menu Development, Cost Controls, Health And Safety Regulations, Ordering, Receiving, Food Rotation, Scheduling, Food Safety, Inventory Management, Payroll Procedure, Purchasing, High-Volume Production, Cooking Techniques, Problem-Solving, Time Management

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 Chef de Cuisine is responsible for overseeing all culinary operations within the hotel, ensuring the highest standards of food quality, presentation, and consistency. This role focuses on food preparation and execution along with developing innovative menus and maintaining cost controls to optimize efficiency and profitability. The ideal candidate will bring strong creativity, and a passion for excellence to drive an exceptional dining experience while upholding health and safety regulations. This position reports to the Director of Operations. The salary range for this position is $80,000 - $95,000. Actual pay will be dependent on budget and experience; all salaried roles are eligible for bonus. Job Posting Deadline Applications for this position will be accepted until February 22, 2026. Essential Job Functions/Key Job Responsibilities • Responsible for the financial success of the operation • Responsible for ordering, receiving, delivery and rotation of food items • Produce weekly schedules according to budget and forecasted numbers • Ensure that all daily opening procedures are followed for Breakfast, Apres, Dinner, and Banquet services • Ensure consistency of product using training guides • Maintain and promote proper food safety and handling protocol • Complete and assign daily production and preparation lists for all meal periods • Contribute to the creation of fresh and innovative daily specials • Work as an active participant on the service line fro all meal periods and banquets as needed • Oversee daily kitchen closing and cleaning procedures to include walk-ins and freezers • Complete and submit an accurate monthly inventory & responsible for proper payroll procedure • Other duties as assigned Qualifications Education & Experience Requirements • Culinary degree or equivalent work experience required • Serv Safe certification required • 5 years of management experience in a hotel restaurant and banquet operation/culinary environment required Knowledge, Skills & Abilities • Proficient knowledge of purchasing • Proficient knowledge of high-volume production experience • Knowledge of food handling, safety and other restaurant guidelines • Knowledge of Microsoft Office Suite • Proficient written and verbal communication English skills, Spanish a plus • Proficient knowledge of a variety of cooking techniques to include baking, broiling, grilling, sauté, roasting, blanching and more • Proficient experience in guest facing roles • Strong analytical and problem-solving skills • Excellent time management skills • Ability to manage difficult or emotional situations whether they be customer or employee related • Ability to quickly adapt to stressful circumstances, changes in processes, customer flow, environments and tasks • Ability to engage with customers in a positive and helpful manner • Ability to work in collaboration with others to achieve team goals • Ability to communicate with F&B Manager as needed to provide menu and pricing information • Ability to communicate with Director of Operations regarding the daily inventory and ordering process 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: USD80000 - USD95000 - yearly
Responsibilities
The Chef de Cuisine manages all culinary operations, focusing on maintaining high standards for food quality, presentation, and consistency across all services. This includes developing innovative menus, managing cost controls, and overseeing daily kitchen procedures, preparation, and closing tasks.
Chef de Cuisine - Limelight Mammoth at Aspen Skiing Company
Mammoth Lakes, California, United States - Full Time
Skills Needed
Food Quality, Menu Development, Cost Controls, Health And Safety Regulations, Ordering, Receiving, Food Rotation, Scheduling, Food Safety, Inventory Management, Payroll Procedure, Purchasing, High Volume Production, Cooking Techniques, Problem Solving, Time Management
Specialization
Candidates must possess a culinary degree or equivalent experience, along with a minimum of five years of management experience in a hotel restaurant and banquet culinary setting. Required certifications include Serv Safe, and proficiency in various cooking techniques and kitchen management skills are essential.
Experience Required
Minimum 5 year(s)
Banquet Sous Chef - The Little Nell at Aspen Skiing Company
Aspen, Colorado, United States - Full Time
Skills Needed
Culinary Techniques, Food Preparation, Kitchen Operations, Leadership, Team Management, Cost Control, Food Safety, Sanitation Regulations, Haccp Standards, Inventory Management, Labor Cost Management, Scheduling, Menu Development, Problem Solving, Communication, Banquet Execution
Specialization
Candidates should possess a Culinary Degree or equivalent, along with a minimum of five years of progressive experience in culinary operations, including at least two years in a management role like Executive Sous Chef or Sous Chef within a luxury hotel or multi-outlet restaurant. Essential abilities include extensive culinary knowledge, strong leadership, cost control proficiency, and familiarity with food safety and inventory management systems.
Experience Required
Minimum 5 year(s)
Chef de rang - Petit déjeuner H/F/X at Accor
Lyon, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Customer Service, Leadership, Team Management, Restaurant Operations, English Language Proficiency, Communication, Organization, Billing, Cash Handling, Safety Regulations, Training, Hospitality
Specialization
Requires strong leadership skills, a professional presentation, and excellent organizational abilities. Proficiency in English is essential, and previous experience or training in the hospitality industry is preferred.
Pastry Chef - Sheraton Kota Kinabalu at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Kota Kinabalu, Sabah, Malaysia - Full Time
Skills Needed
Baking, Decorating, Leadership, Staff Management, Budgeting, Training, Sanitation, Food Preparation, Communication, Financial Decision Making, Supervision, Quality Control, Inventory Management, Customer Service, Recipe Development, Loss Prevention
Specialization
Candidates need either a high school diploma or GED with 4 years of relevant culinary experience, or a 2-year degree in Culinary Arts/Hotel Management with 2 years of related experience. Key requirements include strong leadership, communication skills, the ability to supervise daily operations, and a commitment to maintaining high culinary and customer service standards.
Experience Required
Minimum 2 year(s)
Sous Chef - Continental II voco Goa at IHG Career
Arpora, Goa, India - Full Time
Skills Needed
Menu Planning, Food Cost Control, Inventory Management, Staff Supervision, Culinary Standards, Food Safety, Sanitation Practices, Business Forecasting, Asset Management, Preventative Maintenance, Team Leadership, Training And Development, Problem Solving, Communication, Professionalism
Specialization
The candidate must have strong leadership and problem-solving skills, with the ability to work in a physically demanding environment. Proficiency in English is required, and the role involves managing departmental budgets, safety protocols, and staff performance.
Experience Required
Minimum 5 year(s)
Demi Chef De Partie - Tamoka Kitchen at Residence Inn by Marriott Bothell
Dubai, Dubai, United Arab Emirates - Full Time
Skills Needed
Food Preparation, Cooking, Ingredient Portioning, Food Safety, Quality Control, Teamwork, Communication, Time Management, Station Setup, Cleaning, Professional Appearance, Customer Service, Recipe Adherence, Equipment Operation, Problem Solving, Attention To Detail
Specialization
Candidates should have at least 1 year of related work experience and a high school diploma or G.E.D. equivalent. No supervisory experience or specific certifications are required.
Chef de Rang - Soho House Paris H/F at Soho House & Co.
Paris, Ile-de-France, France - Full Time
Skills Needed
Customer Service, Table Service, Menu Knowledge, Order Taking, Payment Processing, Attention To Detail, Teamwork, Communication, Organization, Multitasking, Sales Upselling, Hygiene Standards, Cash Handling, Software Proficiency, English Proficiency
Specialization
Candidates must have prior experience as a Chef de Rang, proficiency in handling payments and using order/POS software, and excellent personal presentation aligned with company standards. Essential qualities include patience, teamwork, strong interpersonal skills, organization, and the ability to perform well in a fast-paced environment, with professional English proficiency being required.
Chef Manager - Pocopson Nursing Home at Whitsons Culinary Group
Pocopson Township, Pennsylvania, United States - Full Time
Skills Needed
Culinary Management, Team Supervision, Menu Design, Food Safety, Sanitation, Inventory Management, Budget Management, Batch Cooking, Modified Diets, Healthcare Compliance, Team Building, Production Planning, Vendor Relationships, Servsafe Certification, Leadership
Specialization
Candidates must possess a minimum of 3-5 years of high-volume food service management experience, preferably in healthcare, along with strong cooking skills focused on batch cooking and modified diets. A mandatory ServSafe Certification and proven leadership abilities are also required.
Experience Required
Minimum 2 year(s)
Chef de Projet Supply Chain - F/H/X at Nemera
La Verpillière, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Supply Chain, Lean Methodology, Data Analysis, Digital Tools, Sap, Wms, Power Bi, Training, Collaboration, Quality Assurance, Automation, Process Optimization, Change Management, Documentation, Cost Reduction
Specialization
Candidates should have a Master's degree in Engineering with a specialization in Supply Chain and experience in project management. Advanced knowledge of SAP, WMS, and Power BI is required, along with proficiency in English.
Experience Required
Minimum 2 year(s)
Pastry Chef – Chocolatier Specialist at IHG Career
Kuwait City, Al Asimah, Kuwait - Full Time
Skills Needed
Chocolate Craftsmanship, Bonbons, Pralines, Truffles, Showpieces, Garnishes, Plated Desserts, Tempering, Molding, Sculpting, Recipe Development, Inventory Management, Haccp Compliance, Artistic Presentation, Team Training, Pastry Techniques
Specialization
Candidates must possess a Diploma or certification in Pastry Arts, Chocolatier specialization, or Culinary Arts, coupled with 3–5 years of experience in a luxury or high-end setting. Essential requirements include advanced skills in chocolate tempering, sculpting, and artistic presentation, along with the ability to train a team and maintain high production standards.
Experience Required
Minimum 2 year(s)
Junior Sous Chef - Brazilian Cuisine at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Cost Control, Food Quality, Hygiene Standards, Presentation, Recipe Standardization, Inventory Management, Purchasing, Staff Scheduling, Personnel Training, Food Safety Systems, Energy Saving, Culinary Techniques, Kitchen Operations, Menu Planning, Portion Control, Team Instruction
Specialization
Candidates must possess extensive practical and managerial experience, at least 5 years, related to kitchen processes, along with a minimum of a high school or vocational diploma. Proficiency in English at an intermediate level is required, alongside basic computer skills and advanced knowledge of culinary techniques and products.
Experience Required
Minimum 5 year(s)
CHEF DE RANG - ROOM SERVICE (M/F/X) at Accor
Venice, Veneto, Italy - Full Time
Skills Needed
Team Leadership, Food And Beverage Service, Haccp Compliance, Guest Relations, Staff Supervision, Fine Dining Service, Communication, Problem Solving, Attention To Detail, Professional Grooming, Conflict Resolution, Time Management, Multitasking, Customer Service
Specialization
Candidates must hold a hotel school diploma and possess at least two years of experience in a high-level restaurant or hotel environment. Proficiency in both Italian and English is mandatory, along with the legal right to work in Italy.
Experience Required
Minimum 2 year(s)
Chef de Cuisine - Limelight Mammoth at Aspen Skiing Company
Mammoth Lakes, California, United States - Full Time
Skills Needed
Culinary Skills, Menu Development, Food Safety, Cost Control, Team Management, Creativity, Communication, Problem Solving, Time Management, High Volume Production, Customer Engagement, Inventory Management, Scheduling, Food Preparation, Cooking Techniques, Analytical Skills
Specialization
Candidates must have a culinary degree or equivalent experience and at least 5 years of management experience in a culinary environment. Serv Safe certification is also required.
Experience Required
Minimum 5 year(s)
Chef de Cuisine - Limelight Ketchum at Aspen Skiing Company
Ketchum, Idaho, United States - Full Time
Skills Needed
Food Quality, Menu Development, Cost Controls, Health And Safety Regulations, Ordering, Scheduling, Food Safety, Inventory Management, Payroll Procedure, Purchasing, High Volume Production, Microsoft Office Suite, Communication, Cooking Techniques, Problem Solving, Time Management
Specialization
Candidates must possess a culinary degree or equivalent experience, along with a minimum of five years of management experience in a hotel restaurant and banquet setting. Required skills include proficiency in purchasing, high-volume production, food safety knowledge, and strong analytical and problem-solving abilities.
Experience Required
Minimum 5 year(s)
Chef de Rang (H/F) - Le Phébus & Spa at Sige Relais Chateaux
Joucas, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Customer Service, Fine Dining Service, Menu Knowledge, Communication, Teamwork, Organization, Professionalism, English Language Proficiency
Specialization
Candidates should have a hospitality background and prior experience in a high-end establishment. Proficiency in English is mandatory, along with excellent presentation and organizational skills.
Experience Required
Minimum 2 year(s)
Chef de Cuisine - Limelight Mammoth at Aspen Skiing Company
Mammoth Lakes, California, United States - Full Time
Skills Needed
Culinary Skills, Menu Development, Food Safety, Cost Control, Time Management, Problem Solving, Communication, Team Collaboration, High Volume Production, Customer Engagement, Inventory Management, Analytical Skills, Creativity, Adaptability, Cooking Techniques, Management Experience
Specialization
A culinary degree or equivalent experience is required, along with Serv Safe certification. The ideal candidate should have at least 5 years of management experience in a culinary environment.
Experience Required
Minimum 5 year(s)
Chef.fe de Pâtisserie - Maslow Group at Maslow Group
, , - Full Time
Skills Needed
Dessert Production Quality, Pastry Menu Implementation, Product Quality Verification, Waste Reduction, Team Leadership, Staff Training, Kitchen Organization, Haccp Compliance, Stock Management, Equipment Maintenance, Ecological Work Practices, Stress Management, Constructive Dialogue, Curiosity, Humility, Fluent English And French
Specialization
Candidates must have significant experience in large table service establishments using raw ingredients (over 100 covers) and possess very strong pastry techniques, coupled with natural rigor and organization. Essential qualities include being a good manager, having natural authority, open-mindedness, resilience, curiosity, and fluency in both English and French.
Experience Required
Minimum 5 year(s)
The Bodrum EDITION - Chef De Cuisine at Residence Inn by Marriott Bothell
Bodrum, Aegean Region, Turkey - Full Time
Skills Needed
Culinary Skills, Menu Development, Food Safety, Team Leadership, Budget Management, Guest Satisfaction, Communication, Training, Problem Solving, Food Preparation, Quality Control, Interpersonal Skills, Sanitation Standards, Employee Development, Operational Management, Customer Service
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in Culinary Arts with 2 years of experience. Strong leadership, communication skills, and a focus on guest satisfaction are essential.
Experience Required
Minimum 2 year(s)
Pizza Chef(05384) - 7709 Parkway Dr at Domino's Pizza LLC
Leeds, Alabama, United States - Full Time
Skills Needed
Multitasking, Efficiency, Troubleshooting, Communication, Food Preparation, Recipe Execution, Food Safety, Food Storage, Sanitation, Teamwork, Attention To Detail, Passion For Food
Specialization
Candidates must be at least 16 years old and able to pass a background check. The role requires effective communication skills and the ability to work in a fast-paced environment.
Chef de Rang (H/F) - La Grenouillère at Sige Relais Chateaux
La Madelaine-sous-Montreuil, Hauts-de-France, France - Full Time
Skills Needed
Fine Dining Service, Customer Service, Prioritization, Teamwork, English Proficiency, Attention To Detail, Discretion, Hospitality Excellence
Specialization
Requires strong interpersonal skills, the ability to manage priorities, and a positive team-oriented attitude. Previous experience in restaurant or bar service is expected, and English proficiency is highly recommended.