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Chef dePartie at Biltmore Hotel Limited
Coral Gables, Florida, United States - Full Time
Skills Needed
Food Preparation, Menu Execution, Kitchen Safety, Expediting, Recipe Adherence, Waste Reduction, Sauce Production, Meat Fabrication, Garde Manger, Knife Skills, Training, Inventory Management, Communication, Problem Solving, Teamwork, Time Management
Specialization
Candidates must possess a High School Diploma or equivalent and a minimum of 5 years of experience as a Cook in a hotel or restaurant with similar standards, preferably including fine dining experience. Essential skills include strong English proficiency, mathematical calculation abilities, attention to detail, and the capacity to work cohesively with minimal supervision.
Experience Required
Minimum 5 year(s)
Sushi Chef II at Hana Group
Glastonbury, Connecticut, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Filleting Fish, Slicing Fish, Waste Control, Portion Control, Customer Service, Quality Control, Preparation, Communication, Leadership
Specialization
Candidates must possess a minimum of two years in the food service industry with required sushi rolling experience, along with excellent English communication skills and a valid food handler's license. Essential physical requirements include the ability to stand for long periods and work effectively under pressure, demonstrating sound judgment.
Experience Required
Minimum 2 year(s)
Chef - Agency at Goodwill Healthcare Services Limited
Darlington, England, United Kingdom - Full Time
Skills Needed
Cooking Skills, Menu Planning, Food Hygiene, Nutrition, Team Management, Leadership, Food Safety, Inventory Management, Creativity, Flexibility, Initiative, Dietary Needs, Record Keeping, Haccp, Food Allergens, Catering
Specialization
Candidates must have at least 1 year of kitchen experience, preferably in a care home or healthcare setting. Essential qualifications include NVQ Level 2 in Catering and Hospitality, Food Hygiene Certificate, and knowledge of dietary needs.
Chef / Cheffe de Projet TCE at Artelia
Jarrie, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Engineering, Team Coordination, Client Relations, Financial Management, Health And Safety Compliance, Technical Expertise, Analytical Skills, Methodical Approach, Iso 9001, Mase, Installation General, Process Engineering, Planning, Management, Communication
Specialization
The ideal candidate should have a general engineering degree and at least 10 years of experience in project management within the engineering or EPC/EPCM sectors, particularly in industries like petrochemicals and pharmaceuticals. Strong skills in project management tools and a good command of English are essential, along with a methodical and analytical approach to work.
Experience Required
Minimum 10 year(s)
Chef / Cheffe de Projet TCE at Artelia
Jarrie, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Engineering, Team Coordination, Client Interaction, Financial Management, Health And Safety Compliance, Analytical Skills, Methodical Approach, Installation General, Iso 9001, Mase, English Proficiency, Technical Anticipation, Team Leadership, Communication Skills, Process Engineering
Specialization
The ideal candidate should have a general engineering degree and at least 10 years of experience in project management within the engineering or EPC/EPCM sectors. Strong skills in project management tools and techniques, as well as a commitment to health and safety standards, are essential.
Experience Required
Minimum 10 year(s)
Chef / Cheffe de Projet TCE at Artelia
Grenoble, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Engineering, Team Coordination, Client Communication, Financial Management, Health And Safety Compliance, Technical Expertise, Analytical Skills, Methodical Approach, Iso 9001, Mase, Installation General, Planning, Management, English Proficiency
Specialization
The ideal candidate should have a general engineering degree and at least 10 years of experience in project management within the engineering or EPC/EPCM sectors, particularly in petrochemicals, refining, or pharmaceuticals. Strong skills in project management tools and techniques, as well as proficiency in English, are essential.
Experience Required
Minimum 10 year(s)
Sous Chef / Chef de Cuisine at Minor International
Surat Thani, Surat Thani, Thailand - Full Time
Skills Needed
Culinary Management, Team Leadership, Food Preparation, Menu Planning, Inventory Control, Health Standards, Safety Compliance, Guest Service, Fusion Cooking, Training, Attention To Detail, Operational Excellence
Specialization
Candidates must have a college degree in Hotel Management or a related culinary field and at least 3 years of culinary management experience. Previous experience in training team members for large quantity food preparation is also required.
Experience Required
Minimum 2 year(s)
Executive Chef at Marriott Courtyard WilkesBarreArena
Minsk, , Belarus - Full Time
Skills Needed
Culinary Skills, Leadership, Food Safety, Menu Development, Budget Management, Staff Training, Customer Service, Team Collaboration, Sanitation Standards, Problem Solving, Communication, Performance Monitoring, Employee Development, Cooking Techniques, Quality Control, Interpersonal Skills
Specialization
Candidates must have either a high school diploma with 6 years of culinary experience or a 2-year degree in a related field with 4 years of experience. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Operational Excellence, Team Management, Inventory Management, Health Compliance, Guest Satisfaction, Mentorship, Coaching, Problem Solving, Communication, Attention To Detail, Budgeting, Forecasting, Cost Control, Revenue Growth, Team Development
Specialization
Candidates should have at least 3 years of experience as an Executive Chef and possess exceptional leadership and communication skills. A passion for hospitality and the ability to mentor and train team members are also essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Ignite Medical Resort McHenry
Blue Springs, Missouri, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Resident Outcomes, Guest Experience, Compassion, Hospitality, Dedication, Dependability, Energy, Teamwork, Food Service Management
Specialization
The ideal candidate is skilled, dedicated, compassionate, dependable, and energetic to manage the kitchen operations running from 6:30 AM to 8:00 PM. Experience is implied for an Executive Chef role in a luxury rehabilitation setting.
Experience Required
Minimum 5 year(s)
Chef/Cook (FT) at Delmar Gardens of Chesterfield
Chesterfield, Missouri, United States - Full Time
Skills Needed
Culinary Skills, Meal Preparation, Artistic Skills, Experience In Hospitals, Experience In Hotels, Experience In Banquets, Experience In Senior Housing
Specialization
Prior experience in hospitals, hotels, banquets, or senior housing is a plus. The position requires artistic culinary skills and a passion for serving residents.
Executive Chef at Charleston Regional Aviation Authority
North Charleston, South Carolina, United States - Full Time
Skills Needed
Food Preparation, Quality Control, Staff Management, Menu Development, Training, Scheduling, Food Safety, Documentation, Resource Management, Team Leadership, Communication, Problem Solving, Time Management, Equipment Operation, Performance Evaluation, Customer Service
Specialization
Candidates must have an associate degree and five years of experience in a related field. A valid South Carolina driver's license is also required.
Experience Required
Minimum 5 year(s)
Executive Chef at Forefront Healthcare & Culinary Services
Meadville, Pennsylvania, United States - Full Time
Skills Needed
Culinary Skills, Kitchen Management, Staff Management, Menu Design, Conflict Resolution, Sanitation Regulations, Safety Standards, Cooking Methods, Customer Satisfaction, Team Leadership, Inventory Management, Emergency Handling, Positive Attitude, Communication Skills, Time Management, Problem Solving
Specialization
Candidates should have proven experience as an Executive Chef, preferably in a healthcare environment. A BS degree in culinary science or a related certificate is a plus, along with at least three years of culinary and kitchen management experience.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Lucknow, Uttar Pradesh, India - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Problem Solving, Training, Quality Control, Food Safety, Team Management, Recruitment, Hygiene Standards, Culinary Trends, Computer Proficiency, Delegation, Staff Development, Production Techniques, Flexibility
Specialization
Candidates should have proven experience as an Executive Chef in a luxury setting and possess strong leadership and communication skills. A degree in Culinary Science or a related certificate is required, along with health and safety training credentials.
Experience Required
Minimum 5 year(s)
Executive Chef at Towneplace Suites by Marriott Tucson
Shanghai, Shanghai, China - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Team Management, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Quality Control, Interpersonal Skills, Employee Development, Operational Management, Guest Relations
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Ignite Medical Resort McHenry
Norman, Oklahoma, United States - Full Time
Skills Needed
Certified Dietary Manager Certification, Supervising, Scheduling, Menu Planning, Product Ordering, Inventory Monitoring, Guest Interaction, Dining Options Assistance
Specialization
Candidates must have a Certified Dietary Manager Certification. The role requires skills in supervising staff, menu planning, product ordering, and guest interaction.
Experience Required
Minimum 2 year(s)
Executive Chef at Postino WineCafe
Chapel Hill, North Carolina, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Inventory Management, Food Safety, Quality Control, Mentoring, Communication, Delegation, Financial Accuracy, Productivity, Cleanliness, Hospitality, Staffing, Problem Solving, Professionalism, Inclusivity
Specialization
The position requires at least 1 year of Kitchen Manager experience or 3-5 years of service industry management experience. An Associate's degree in Culinary, Hospitality, Management, or Business is preferred, along with a State Food Handler's Management Certification.
Experience Required
Minimum 2 year(s)
EXECUTIVE CHEF at Compass Group
South Bend, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Coaching, Operational Performance, Menu Design, Financial Acumen, Team Development, Social Media Engagement, Sanitation Standards, Recipe Management, Budget Management, Interpersonal Skills, Stakeholder Management, Food Trends, Training, Communication, Community Outreach
Specialization
Candidates should have over 5 years of leadership experience in a culinary role and a culinary degree is preferred. Strong interpersonal skills and a passion for hospitality and food are essential.
Experience Required
Minimum 5 year(s)
Chef de Partie at Residence Inn by Marriott Nashville Opryland
, , India - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Safety Procedures, Time Management, Portion Control, Menu Planning, Garnishing, Training, Scheduling, Employee Motivation, Customer Service, Problem Solving, Attention To Detail
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, and no specific licenses or certifications are mentioned.
Experience Required
Minimum 2 year(s)
Executive Chef at La Posada Hotel
Laredo, Texas, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Food Safety, Sanitation, Budget Management, Profit Optimization, Organizational Skills, Time Management, Creativity, Communication, Interpersonal Skills, Menu Development, Staff Management, Food Presentation, Cost Control, Event Planning
Specialization
Candidates must have a culinary degree or equivalent training and a minimum of 5 years of experience in a senior culinary leadership role. Strong culinary skills, leadership abilities, and financial acumen are essential for this position.
Experience Required
Minimum 5 year(s)
Chef dePartie at Biltmore Hotel Limited
Coral Gables, Florida, United States -
Full Time

Start Date

Immediate

Expiry Date

25 May, 26

Salary

0.0

Posted On

24 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Food Preparation, Menu Execution, Kitchen Safety, Expediting, Recipe Adherence, Waste Reduction, Sauce Production, Meat Fabrication, Garde Manger, Knife Skills, Training, Inventory Management, Communication, Problem Solving, Teamwork, Time Management

Industry

Hospitality

Description
Description Position Summary The Chef DePartie is responsible for preparing the menu items contracted for all Biltmore Hotel Banquet Events, as well as, restaurant a la carte items. They must maintain Biltmore Hotel Standards, which include high quality food, excellent presentation and quick food production for an overall dining experience. A Chef DePartie needs minimal supervision, is able to prepare meals for special dietary needs, delegates orders to Cook I and Cook II, and can help train and guide the progression of a Cook I and Cook II up the kitchen hierarchy. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP’S). Responsibilities Experience in all kitchen stations (fry, grill, sauté, broiler, pantry and have the ability to assist on all other stations in the kitchen when needed) Execute all menu and recipe items, for all meal periods, in the assigned kitchen. Fully understand work safety and emergency procedures. Expedite a la carte orders or work flow assignments effectively in the absence of the Chef or Sous Chef. Have the ability to prepare all menu items. Follow Recipes and yield guides according to Biltmore Hotel Standards and aid in the reduction of waste and product utilization. Be able to produce all food items used in your assigned kitchen including, but not limited to: Producing Mother Sauces, all stocks and have the ability to utilize them to make any other needed sauce. Competent in fabricating all meat, fish and poultry. Understand the differences and uses of all herbs and types of seasonings. Basic Garde Manger Skills such as fruit displays, canapé production, display cold food, amenities, pates, dressings and cold sauces. Ability to produce basic specialty dishes such as Paella, Stews, gumbo, etc. Knowledge and the ability to produce various types of foods such as French, Italian, Mediterranean, Asian, Caribbean, etc. Understand and has the ability to train on all basic cooking methods: Braising, Poaching, Roasting, Steaming, Sauté, Grilling, and Blanching. Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others with minimal supervision. Have the creative ability to produce specials and possess the skills to accomplish any task given by the Chef or Sous Chef. Possess strong math and English skills for calculating, communicating, writing requisitions/completing food inventories and for retrieving information as needed. Have the ability to assist with holding staff accountable for productivity in the absence of the Chef. Inform Banquet Chef or Chef de Cuisine of any foreseeable shortages before items run out. Maintain proper storage procedures as specified by Health Department and Biltmore Hotel Standards. Minimize waste and maintain controls to attain forecasted food cost. Have the ability to train new cooks, as well as mentor existing staff, on all stations. Assist Chef or Sous Chef to ensure that all required prep for the next day is completed of the needed quantity and expected quality, which assist in meeting both food and payroll costs. Maintain expected timelines of orders from the kitchen to the dining room. Ensure all given tasks are completed daily before leaving for the day and communicate departure with the Banquet Chef and Banquet Sous Chef / Garde Manger Chef / Restaurant Chef on Duty. Assure all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas. Ensure all ambassadors maintain all expected food handling procedures reinforced daily. Consistently maintain camaraderie and professional etiquette with peers at all times. Requirements Experience and Education Required Education High School Diploma or equivalent required Experience Minimum of 5 years’ experience as a Cook in a hotel or restaurant with similar styles and standards. Some fine dining production and service experience preferred. Skills Required Must be able to: Speak, read, write and understand the English language. Compute accurate mathematical calculations. Provide legible communication and directions. Perform job functions with attention to detail, speed and accuracy. Prioritize and organize. Think clearly, remaining calm and resolving problems using sound judgment. Follow directions thoroughly. Understand guest’s service needs. Work cohesively with co-workers as part of a team. Work with minimal supervision. Maintain confidentiality of guest information and pertinent resort data. Use a computer keyboard and possess basic typing skills. Possess moderate to advanced computer skills. Work in a dynamic and constantly changing environment. Adept to multitasking. Physical Demands Must be able to: Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds Stand, sit, or walk for an extended period of time or for an entire work shift Reach overhead and below the knees, including bending, twisting, pulling, and stooping Use, carry, and operate all necessary office equipment using finger dexterity. Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity. Visually look at a computer for extended periods of time. Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors. Success Criteria Team Player Demonstrates co-operation within the team and with other departments Listens carefully and works well with others Has a positive influence on others in the team and clearly enjoys working with people Guest Focused Anticipates guests’ needs and is sensitive to people from all cultures Has a natural, warm smile and a friendly and passionate approach Demonstrates confident, helpful and genuine behavior with internal and external guests Delivers their Best Has energy and sense of urgency for his/her work Resourceful, makes things happen and looks for ways to work more efficiently Always looks their best and acts appropriately (e.g. approaching guests, body language) Composed Able to stay calm under pressure Demonstrates maturity and ability to cope with the unexpected Never lets personal feelings interfere with delivering the highest standards Trustworthy and responsible Excellent records of attendance and punctuality Is reliable and demonstrates the ability to work without supervision Demonstrates a high level of personal integrity, honesty and trust Time Management Uses his/her time effectively and efficiently; values time, concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities Makes decisions in a timely manner Listening Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees Licenses or Certifications Food Handling Certificate Standard Specifications Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division. The employee will actively follow The Biltmore Hotel policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Grooming All employees must maintain a neat, clean and well-groomed appearance per Biltmore Hotel standards.
Responsibilities
The Chef DePartie is responsible for preparing menu items for all Biltmore Hotel Banquet Events and restaurant a la carte orders while maintaining high quality and presentation standards. This role involves delegating tasks to junior cooks, training staff, and ensuring adherence to all departmental policies and procedures.
Chef dePartie at Biltmore Hotel Limited
Coral Gables, Florida, United States - Full Time
Skills Needed
Food Preparation, Menu Execution, Kitchen Safety, Expediting, Recipe Adherence, Waste Reduction, Sauce Production, Meat Fabrication, Garde Manger, Knife Skills, Training, Inventory Management, Communication, Problem Solving, Teamwork, Time Management
Specialization
Candidates must possess a High School Diploma or equivalent and a minimum of 5 years of experience as a Cook in a hotel or restaurant with similar standards, preferably including fine dining experience. Essential skills include strong English proficiency, mathematical calculation abilities, attention to detail, and the capacity to work cohesively with minimal supervision.
Experience Required
Minimum 5 year(s)
Sushi Chef II at Hana Group
Glastonbury, Connecticut, United States - Full Time
Skills Needed
Knife Skills, Sushi Rolling, Food Safety, Filleting Fish, Slicing Fish, Waste Control, Portion Control, Customer Service, Quality Control, Preparation, Communication, Leadership
Specialization
Candidates must possess a minimum of two years in the food service industry with required sushi rolling experience, along with excellent English communication skills and a valid food handler's license. Essential physical requirements include the ability to stand for long periods and work effectively under pressure, demonstrating sound judgment.
Experience Required
Minimum 2 year(s)
Chef - Agency at Goodwill Healthcare Services Limited
Darlington, England, United Kingdom - Full Time
Skills Needed
Cooking Skills, Menu Planning, Food Hygiene, Nutrition, Team Management, Leadership, Food Safety, Inventory Management, Creativity, Flexibility, Initiative, Dietary Needs, Record Keeping, Haccp, Food Allergens, Catering
Specialization
Candidates must have at least 1 year of kitchen experience, preferably in a care home or healthcare setting. Essential qualifications include NVQ Level 2 in Catering and Hospitality, Food Hygiene Certificate, and knowledge of dietary needs.
Chef / Cheffe de Projet TCE at Artelia
Jarrie, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Engineering, Team Coordination, Client Relations, Financial Management, Health And Safety Compliance, Technical Expertise, Analytical Skills, Methodical Approach, Iso 9001, Mase, Installation General, Process Engineering, Planning, Management, Communication
Specialization
The ideal candidate should have a general engineering degree and at least 10 years of experience in project management within the engineering or EPC/EPCM sectors, particularly in industries like petrochemicals and pharmaceuticals. Strong skills in project management tools and a good command of English are essential, along with a methodical and analytical approach to work.
Experience Required
Minimum 10 year(s)
Chef / Cheffe de Projet TCE at Artelia
Jarrie, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Engineering, Team Coordination, Client Interaction, Financial Management, Health And Safety Compliance, Analytical Skills, Methodical Approach, Installation General, Iso 9001, Mase, English Proficiency, Technical Anticipation, Team Leadership, Communication Skills, Process Engineering
Specialization
The ideal candidate should have a general engineering degree and at least 10 years of experience in project management within the engineering or EPC/EPCM sectors. Strong skills in project management tools and techniques, as well as a commitment to health and safety standards, are essential.
Experience Required
Minimum 10 year(s)
Chef / Cheffe de Projet TCE at Artelia
Grenoble, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Project Management, Engineering, Team Coordination, Client Communication, Financial Management, Health And Safety Compliance, Technical Expertise, Analytical Skills, Methodical Approach, Iso 9001, Mase, Installation General, Planning, Management, English Proficiency
Specialization
The ideal candidate should have a general engineering degree and at least 10 years of experience in project management within the engineering or EPC/EPCM sectors, particularly in petrochemicals, refining, or pharmaceuticals. Strong skills in project management tools and techniques, as well as proficiency in English, are essential.
Experience Required
Minimum 10 year(s)
Sous Chef / Chef de Cuisine at Minor International
Surat Thani, Surat Thani, Thailand - Full Time
Skills Needed
Culinary Management, Team Leadership, Food Preparation, Menu Planning, Inventory Control, Health Standards, Safety Compliance, Guest Service, Fusion Cooking, Training, Attention To Detail, Operational Excellence
Specialization
Candidates must have a college degree in Hotel Management or a related culinary field and at least 3 years of culinary management experience. Previous experience in training team members for large quantity food preparation is also required.
Experience Required
Minimum 2 year(s)
Executive Chef at Marriott Courtyard WilkesBarreArena
Minsk, , Belarus - Full Time
Skills Needed
Culinary Skills, Leadership, Food Safety, Menu Development, Budget Management, Staff Training, Customer Service, Team Collaboration, Sanitation Standards, Problem Solving, Communication, Performance Monitoring, Employee Development, Cooking Techniques, Quality Control, Interpersonal Skills
Specialization
Candidates must have either a high school diploma with 6 years of culinary experience or a 2-year degree in a related field with 4 years of experience. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Operational Excellence, Team Management, Inventory Management, Health Compliance, Guest Satisfaction, Mentorship, Coaching, Problem Solving, Communication, Attention To Detail, Budgeting, Forecasting, Cost Control, Revenue Growth, Team Development
Specialization
Candidates should have at least 3 years of experience as an Executive Chef and possess exceptional leadership and communication skills. A passion for hospitality and the ability to mentor and train team members are also essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Ignite Medical Resort McHenry
Blue Springs, Missouri, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Resident Outcomes, Guest Experience, Compassion, Hospitality, Dedication, Dependability, Energy, Teamwork, Food Service Management
Specialization
The ideal candidate is skilled, dedicated, compassionate, dependable, and energetic to manage the kitchen operations running from 6:30 AM to 8:00 PM. Experience is implied for an Executive Chef role in a luxury rehabilitation setting.
Experience Required
Minimum 5 year(s)
Chef/Cook (FT) at Delmar Gardens of Chesterfield
Chesterfield, Missouri, United States - Full Time
Skills Needed
Culinary Skills, Meal Preparation, Artistic Skills, Experience In Hospitals, Experience In Hotels, Experience In Banquets, Experience In Senior Housing
Specialization
Prior experience in hospitals, hotels, banquets, or senior housing is a plus. The position requires artistic culinary skills and a passion for serving residents.
Executive Chef at Charleston Regional Aviation Authority
North Charleston, South Carolina, United States - Full Time
Skills Needed
Food Preparation, Quality Control, Staff Management, Menu Development, Training, Scheduling, Food Safety, Documentation, Resource Management, Team Leadership, Communication, Problem Solving, Time Management, Equipment Operation, Performance Evaluation, Customer Service
Specialization
Candidates must have an associate degree and five years of experience in a related field. A valid South Carolina driver's license is also required.
Experience Required
Minimum 5 year(s)
Executive Chef at Forefront Healthcare & Culinary Services
Meadville, Pennsylvania, United States - Full Time
Skills Needed
Culinary Skills, Kitchen Management, Staff Management, Menu Design, Conflict Resolution, Sanitation Regulations, Safety Standards, Cooking Methods, Customer Satisfaction, Team Leadership, Inventory Management, Emergency Handling, Positive Attitude, Communication Skills, Time Management, Problem Solving
Specialization
Candidates should have proven experience as an Executive Chef, preferably in a healthcare environment. A BS degree in culinary science or a related certificate is a plus, along with at least three years of culinary and kitchen management experience.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Lucknow, Uttar Pradesh, India - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Problem Solving, Training, Quality Control, Food Safety, Team Management, Recruitment, Hygiene Standards, Culinary Trends, Computer Proficiency, Delegation, Staff Development, Production Techniques, Flexibility
Specialization
Candidates should have proven experience as an Executive Chef in a luxury setting and possess strong leadership and communication skills. A degree in Culinary Science or a related certificate is required, along with health and safety training credentials.
Experience Required
Minimum 5 year(s)
Executive Chef at Towneplace Suites by Marriott Tucson
Shanghai, Shanghai, China - Full Time
Skills Needed
Culinary Skills, Leadership, Communication, Team Management, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Quality Control, Interpersonal Skills, Employee Development, Operational Management, Guest Relations
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, communication, and culinary skills are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Ignite Medical Resort McHenry
Norman, Oklahoma, United States - Full Time
Skills Needed
Certified Dietary Manager Certification, Supervising, Scheduling, Menu Planning, Product Ordering, Inventory Monitoring, Guest Interaction, Dining Options Assistance
Specialization
Candidates must have a Certified Dietary Manager Certification. The role requires skills in supervising staff, menu planning, product ordering, and guest interaction.
Experience Required
Minimum 2 year(s)
Executive Chef at Postino WineCafe
Chapel Hill, North Carolina, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Inventory Management, Food Safety, Quality Control, Mentoring, Communication, Delegation, Financial Accuracy, Productivity, Cleanliness, Hospitality, Staffing, Problem Solving, Professionalism, Inclusivity
Specialization
The position requires at least 1 year of Kitchen Manager experience or 3-5 years of service industry management experience. An Associate's degree in Culinary, Hospitality, Management, or Business is preferred, along with a State Food Handler's Management Certification.
Experience Required
Minimum 2 year(s)
EXECUTIVE CHEF at Compass Group
South Bend, Indiana, United States - Full Time
Skills Needed
Culinary Leadership, Coaching, Operational Performance, Menu Design, Financial Acumen, Team Development, Social Media Engagement, Sanitation Standards, Recipe Management, Budget Management, Interpersonal Skills, Stakeholder Management, Food Trends, Training, Communication, Community Outreach
Specialization
Candidates should have over 5 years of leadership experience in a culinary role and a culinary degree is preferred. Strong interpersonal skills and a passion for hospitality and food are essential.
Experience Required
Minimum 5 year(s)
Chef de Partie at Residence Inn by Marriott Nashville Opryland
, , India - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Safety Procedures, Time Management, Portion Control, Menu Planning, Garnishing, Training, Scheduling, Employee Motivation, Customer Service, Problem Solving, Attention To Detail
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, and no specific licenses or certifications are mentioned.
Experience Required
Minimum 2 year(s)
Executive Chef at La Posada Hotel
Laredo, Texas, United States - Full Time
Skills Needed
Culinary Skills, Leadership, Food Safety, Sanitation, Budget Management, Profit Optimization, Organizational Skills, Time Management, Creativity, Communication, Interpersonal Skills, Menu Development, Staff Management, Food Presentation, Cost Control, Event Planning
Specialization
Candidates must have a culinary degree or equivalent training and a minimum of 5 years of experience in a senior culinary leadership role. Strong culinary skills, leadership abilities, and financial acumen are essential for this position.
Experience Required
Minimum 5 year(s)