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Executive Chef at Fairfield by Marriott Cincinnati Uptown
Nadi, Western, Fiji - 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, Performance Monitoring, Employee Development, Operational Management
Specialization
Candidates must have a 2-year degree in Culinary Arts or a related field and at least 4 years of experience in culinary or food and beverage roles. Strong leadership, communication, and culinary skills are essential for this position.
Experience Required
Minimum 5 year(s)
Executive Chef at Cogir of Tigard
Vancouver, Washington, United States - Full Time
Skills Needed
Culinary Skills, Menu Development, Food Procurement, Inventory Control, Financial Management, Team Management, Communication Skills, Sanitation Knowledge, Event Planning, Creativity, Customer Satisfaction, Problem Solving, Training, Scheduling, Performance Review, Food Safety
Specialization
Candidates should have a culinary degree or equivalent experience, with at least 5 years in food preparation and 3 years in management as an Executive Chef. A Serve Safe Manager certification and experience in senior living or hospitality are preferred.
Experience Required
Minimum 5 year(s)
Chef pâtissier at Barrière
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Pâtisserie, Leadership, Creativity, Attention To Detail, Team Management, Quality Control, Cost Management, Trend Awareness, Customer Service, Collaboration
Specialization
Candidates should have confirmed experience in high-end pastry or luxury hospitality, with mastery of both contemporary and traditional pastry techniques. Leadership skills, creativity, attention to detail, and the ability to work in a dynamic environment are essential.
Experience Required
Minimum 5 year(s)
Chef de Partie at Marriott Courtyard WilkesBarreArena
Jaipur, Rajasthan, India - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Time Management, Safety Procedures, Portion Control, Menu Planning, Garnishing, Training, Scheduling, Problem Solving, Customer Service, Professionalism, Adaptability
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 Accor
Southampton Parish, Southampton, - Full Time
Skills Needed
Culinary Leadership, Food Quality, Budget Management, Cost Control, Team Leadership, Staff Development, Food Safety, Hygiene Standards, Guest Engagement, Collaboration, Menu Development, Operational Excellence, Creativity, Communication, Organizational Skills, Financial Management
Specialization
Candidates should have over 5 years of culinary management experience in luxury hotels or resorts, along with a culinary degree or professional certification. Strong leadership, financial management skills, and knowledge of food safety regulations are essential.
Experience Required
Minimum 5 year(s)
Chef de Partie at Fairfield Inn Suites by Marriott Harrisburg International Airport
Seoul, , South Korea - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Time Management, Safety Procedures, Customer Service, Problem Solving, Attention To Detail, Recipe Adherence, Food Garnishing, Training, Scheduling, Employee Motivation, Professional Appearance
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.
Experience Required
Minimum 2 year(s)
Executive Chef at Compass Group
Oak Brook, Illinois, United States - Full Time
Skills Needed
Culinary Management, Food Safety, Sanitation, Menu Planning, Inventory Management, Staff Training, Recipe Standardization, Quality Control, Catering Experience, Batch Cooking, Food Cost Control, Microsoft Office, Servsafe Certification, High Volume Operations, Equipment Operation, Health Regulations
Specialization
Candidates should have an A.S. degree or equivalent experience and a minimum of three to five years of progressive culinary or kitchen management experience. Extensive catering and high-volume foodservice operations experience are preferred.
Experience Required
Minimum 5 year(s)
Chef de Partie at Fairfield Inn Suites by Marriott Harrisburg International Airport
Tokyo, , Japan - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Time Management, Safety Procedures, Customer Service, Menu Planning, Portion Control, Garnishing, Training, Scheduling, Problem Solving, Attention To Detail, Professionalism
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 dnata
Sioux City, Iowa, United States - Full Time
Skills Needed
Culinary Skills, Menu Planning, Recipe Development, Food Safety, Inventory Management, Budgeting, Leadership, Creativity, International Cuisine, Process Improvements, Communication, Training, Multi Tasking, Attention To Detail, Food Hygiene, Supplier Relationships
Specialization
Candidates should have a Bachelor's degree preferred or an Associate degree with at least ten years of culinary experience, including five years in high-volume food production and airline catering. Expertise in international cuisine and prior experience in Michelin-starred restaurants are also required.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Kitchen Planning, Menu Development, Food Pairing, People Management, Financial Management, Operations Management, Haccp Procedures, Food Quality Control, Teamwork Promotion, Training Implementation, Cost Effectiveness, Food Waste Minimization, Event Management, Health & Safety Compliance, Staff Supervision, Grooming Standards
Specialization
Candidates should have a minimum of 10-12 years of experience in culinary management. Strong skills in kitchen planning, people management, and financial oversight are essential.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
Doha, , Qatar - Full Time
Skills Needed
Executive Chef, Communication, Leadership, Teamwork, Guest Service, Problem Solving, Creativity, Integrity, Mediterranean Cuisine, Arabic Cuisine, It Systems, Hospitality
Specialization
Candidates should have proven experience as an Executive Chef or in a similar role, with excellent communication and leadership skills. A hands-on approach and a commitment to exceptional guest service are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Culinary Arts, Team Leadership, Menu Development, Food Safety, Operational Standards, Procurement, Cost Control, Innovation, Training, Communication, Creativity, Guest Experience, Hygiene Standards, Inventory Management, Collaboration, Mentorship
Specialization
Candidates should have a degree in Culinary Arts or Hospitality Management and a minimum of 7 years of experience in a senior culinary role. Strong leadership skills and knowledge of food safety standards are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Compass Group
, District of Columbia, United States - Full Time
Skills Needed
Culinary Leadership, Team Management, Menu Design, Food Safety, Financial Acumen, Social Media Engagement, Coaching, Operational Performance, Recipe Development, Budget Management, Customer Experience, Training, Collaboration, Sanitation Standards, Community Outreach, Equipment Maintenance
Specialization
Candidates should have at least 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)
Executive Chef at Bayside Marin
San Rafael, California, United States - Full Time
Skills Needed
Culinary Arts, Food Safety, Menu Planning, Supervision, Dietary Guidance, Quality Control, Record Keeping, Health Regulations, Food Service Processes, Team Coordination
Specialization
Candidates must have culinary arts training or apprenticeship experience and at least one year of experience in a quality food production environment. A ServSafe Certification or similar food safety certification is also required.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Culinary Arts, Leadership, Communication, Team Development, Financial Acumen, Cost Control, Budgeting, Procurement, Food Safety, Menu Development, Food Promotions, Hygiene Standards, Creativity, Strategic Thinking, Attention To Detail, Inventory Management
Specialization
Candidates must have a degree or diploma in Culinary Arts and at least 10-12 years of experience in high-end hospitality, with a minimum of 5 years in an Executive Chef role. A deep understanding of Indian and international cuisine, along with strong leadership and financial skills, is essential.
Experience Required
Minimum 10 year(s)
Executive Chef at Marcus Corporation
Pittsburgh, Pennsylvania, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Costing, People Management, Communication Skills, Team Leadership, Problem Solving, Vendor Relationships, Food Safety, Training, Customer Satisfaction, Creativity, Interpersonal Skills, Mathematical Skills, Time Management, Adaptability
Specialization
A high school diploma is required, with a preference for a degree in Culinary Arts or Hospitality Management. Candidates should have a minimum of two years of experience as an Executive Chef and possess strong knowledge of culinary trends and techniques.
Experience Required
Minimum 2 year(s)
Executive Chef at Postino WineCafe
Boulder, Colorado, 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, Detail Orientation, Trust Building
Specialization
Candidates should have at least 1 year of full-service restaurant 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
Indianapolis, 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, Problem Solving
Specialization
Candidates should have over 5 years of culinary leadership experience and a passion for hospitality and food. A culinary degree is preferred, along with strong interpersonal skills and financial understanding.
Experience Required
Minimum 5 year(s)
Executive Chef at Postino WineCafe
Gilbert, Arizona, United States - Full Time
Skills Needed
Food Experience, Team Leadership, Inventory Management, Quality Control, Safety Standards, Financial Accuracy, Mentoring, Communication, Staffing, Documentation, Professional Relationships, Culinary Standards, Product Presentation, Delegation, Trust Building, Cleanliness Guidelines
Specialization
Candidates must have at least 1 year of full-service restaurant 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 Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Culinary Leadership, Menu Development, Turkish Cuisine, Food Safety Regulations, Budget Management, Inventory Optimization, Team Mentoring, Guest Engagement, Sustainability Initiatives, Culinary Technologies, Communication Skills, Organizational Skills, Time Management, Cost Control, Innovative Cooking Techniques, Wine Pairing
Specialization
Candidates should have a minimum of 10 years of culinary leadership experience, preferably in fine dining or luxury hotels, along with a Red Seal Certification or equivalent. Strong financial acumen, leadership skills, and expertise in Turkish cuisine are essential.
Experience Required
Minimum 10 year(s)
Executive Chef at Fairfield by Marriott Cincinnati Uptown
Nadi, Western, Fiji -
Full Time

Start Date

Immediate

Expiry Date

04 May, 26

Salary

0.0

Posted On

03 Feb, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Skills, Leadership, Communication, Team Management, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Quality Control, Interpersonal Skills, Performance Monitoring, Employee Development, Operational Management

Industry

Hospitality

Description
JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience • 2-year degree from an auniversity in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. When you join the Sheraton family, you become a member of its global community. We’ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you’re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be ‘The World’s Gathering Place’. In joining Sheraton Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work,​ begin your purpose, belong to an amazing global​ team, and become the best version of you.

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Responsibilities
The Executive Chef is accountable for the overall success of daily kitchen operations, leading the staff and managing all food-related functions. They ensure high-quality food production, staff development, and compliance with sanitation standards.
Executive Chef at Fairfield by Marriott Cincinnati Uptown
Nadi, Western, Fiji - 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, Performance Monitoring, Employee Development, Operational Management
Specialization
Candidates must have a 2-year degree in Culinary Arts or a related field and at least 4 years of experience in culinary or food and beverage roles. Strong leadership, communication, and culinary skills are essential for this position.
Experience Required
Minimum 5 year(s)
Executive Chef at Cogir of Tigard
Vancouver, Washington, United States - Full Time
Skills Needed
Culinary Skills, Menu Development, Food Procurement, Inventory Control, Financial Management, Team Management, Communication Skills, Sanitation Knowledge, Event Planning, Creativity, Customer Satisfaction, Problem Solving, Training, Scheduling, Performance Review, Food Safety
Specialization
Candidates should have a culinary degree or equivalent experience, with at least 5 years in food preparation and 3 years in management as an Executive Chef. A Serve Safe Manager certification and experience in senior living or hospitality are preferred.
Experience Required
Minimum 5 year(s)
Chef pâtissier at Barrière
Cannes, Provence-Alpes-Côte d'Azur, France - Full Time
Skills Needed
Pâtisserie, Leadership, Creativity, Attention To Detail, Team Management, Quality Control, Cost Management, Trend Awareness, Customer Service, Collaboration
Specialization
Candidates should have confirmed experience in high-end pastry or luxury hospitality, with mastery of both contemporary and traditional pastry techniques. Leadership skills, creativity, attention to detail, and the ability to work in a dynamic environment are essential.
Experience Required
Minimum 5 year(s)
Chef de Partie at Marriott Courtyard WilkesBarreArena
Jaipur, Rajasthan, India - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Time Management, Safety Procedures, Portion Control, Menu Planning, Garnishing, Training, Scheduling, Problem Solving, Customer Service, Professionalism, Adaptability
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 Accor
Southampton Parish, Southampton, - Full Time
Skills Needed
Culinary Leadership, Food Quality, Budget Management, Cost Control, Team Leadership, Staff Development, Food Safety, Hygiene Standards, Guest Engagement, Collaboration, Menu Development, Operational Excellence, Creativity, Communication, Organizational Skills, Financial Management
Specialization
Candidates should have over 5 years of culinary management experience in luxury hotels or resorts, along with a culinary degree or professional certification. Strong leadership, financial management skills, and knowledge of food safety regulations are essential.
Experience Required
Minimum 5 year(s)
Chef de Partie at Fairfield Inn Suites by Marriott Harrisburg International Airport
Seoul, , South Korea - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Time Management, Safety Procedures, Customer Service, Problem Solving, Attention To Detail, Recipe Adherence, Food Garnishing, Training, Scheduling, Employee Motivation, Professional Appearance
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.
Experience Required
Minimum 2 year(s)
Executive Chef at Compass Group
Oak Brook, Illinois, United States - Full Time
Skills Needed
Culinary Management, Food Safety, Sanitation, Menu Planning, Inventory Management, Staff Training, Recipe Standardization, Quality Control, Catering Experience, Batch Cooking, Food Cost Control, Microsoft Office, Servsafe Certification, High Volume Operations, Equipment Operation, Health Regulations
Specialization
Candidates should have an A.S. degree or equivalent experience and a minimum of three to five years of progressive culinary or kitchen management experience. Extensive catering and high-volume foodservice operations experience are preferred.
Experience Required
Minimum 5 year(s)
Chef de Partie at Fairfield Inn Suites by Marriott Harrisburg International Airport
Tokyo, , Japan - Full Time
Skills Needed
Food Preparation, Cooking, Quality Control, Teamwork, Communication, Time Management, Safety Procedures, Customer Service, Menu Planning, Portion Control, Garnishing, Training, Scheduling, Problem Solving, Attention To Detail, Professionalism
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 dnata
Sioux City, Iowa, United States - Full Time
Skills Needed
Culinary Skills, Menu Planning, Recipe Development, Food Safety, Inventory Management, Budgeting, Leadership, Creativity, International Cuisine, Process Improvements, Communication, Training, Multi Tasking, Attention To Detail, Food Hygiene, Supplier Relationships
Specialization
Candidates should have a Bachelor's degree preferred or an Associate degree with at least ten years of culinary experience, including five years in high-volume food production and airline catering. Expertise in international cuisine and prior experience in Michelin-starred restaurants are also required.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Kitchen Planning, Menu Development, Food Pairing, People Management, Financial Management, Operations Management, Haccp Procedures, Food Quality Control, Teamwork Promotion, Training Implementation, Cost Effectiveness, Food Waste Minimization, Event Management, Health & Safety Compliance, Staff Supervision, Grooming Standards
Specialization
Candidates should have a minimum of 10-12 years of experience in culinary management. Strong skills in kitchen planning, people management, and financial oversight are essential.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
Doha, , Qatar - Full Time
Skills Needed
Executive Chef, Communication, Leadership, Teamwork, Guest Service, Problem Solving, Creativity, Integrity, Mediterranean Cuisine, Arabic Cuisine, It Systems, Hospitality
Specialization
Candidates should have proven experience as an Executive Chef or in a similar role, with excellent communication and leadership skills. A hands-on approach and a commitment to exceptional guest service are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Mountainview Ras El Hekma, , Egypt - Full Time
Skills Needed
Culinary Arts, Team Leadership, Menu Development, Food Safety, Operational Standards, Procurement, Cost Control, Innovation, Training, Communication, Creativity, Guest Experience, Hygiene Standards, Inventory Management, Collaboration, Mentorship
Specialization
Candidates should have a degree in Culinary Arts or Hospitality Management and a minimum of 7 years of experience in a senior culinary role. Strong leadership skills and knowledge of food safety standards are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Compass Group
, District of Columbia, United States - Full Time
Skills Needed
Culinary Leadership, Team Management, Menu Design, Food Safety, Financial Acumen, Social Media Engagement, Coaching, Operational Performance, Recipe Development, Budget Management, Customer Experience, Training, Collaboration, Sanitation Standards, Community Outreach, Equipment Maintenance
Specialization
Candidates should have at least 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)
Executive Chef at Bayside Marin
San Rafael, California, United States - Full Time
Skills Needed
Culinary Arts, Food Safety, Menu Planning, Supervision, Dietary Guidance, Quality Control, Record Keeping, Health Regulations, Food Service Processes, Team Coordination
Specialization
Candidates must have culinary arts training or apprenticeship experience and at least one year of experience in a quality food production environment. A ServSafe Certification or similar food safety certification is also required.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Bengaluru, karnataka, India - Full Time
Skills Needed
Culinary Arts, Leadership, Communication, Team Development, Financial Acumen, Cost Control, Budgeting, Procurement, Food Safety, Menu Development, Food Promotions, Hygiene Standards, Creativity, Strategic Thinking, Attention To Detail, Inventory Management
Specialization
Candidates must have a degree or diploma in Culinary Arts and at least 10-12 years of experience in high-end hospitality, with a minimum of 5 years in an Executive Chef role. A deep understanding of Indian and international cuisine, along with strong leadership and financial skills, is essential.
Experience Required
Minimum 10 year(s)
Executive Chef at Marcus Corporation
Pittsburgh, Pennsylvania, United States - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Costing, People Management, Communication Skills, Team Leadership, Problem Solving, Vendor Relationships, Food Safety, Training, Customer Satisfaction, Creativity, Interpersonal Skills, Mathematical Skills, Time Management, Adaptability
Specialization
A high school diploma is required, with a preference for a degree in Culinary Arts or Hospitality Management. Candidates should have a minimum of two years of experience as an Executive Chef and possess strong knowledge of culinary trends and techniques.
Experience Required
Minimum 2 year(s)
Executive Chef at Postino WineCafe
Boulder, Colorado, 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, Detail Orientation, Trust Building
Specialization
Candidates should have at least 1 year of full-service restaurant 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
Indianapolis, 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, Problem Solving
Specialization
Candidates should have over 5 years of culinary leadership experience and a passion for hospitality and food. A culinary degree is preferred, along with strong interpersonal skills and financial understanding.
Experience Required
Minimum 5 year(s)
Executive Chef at Postino WineCafe
Gilbert, Arizona, United States - Full Time
Skills Needed
Food Experience, Team Leadership, Inventory Management, Quality Control, Safety Standards, Financial Accuracy, Mentoring, Communication, Staffing, Documentation, Professional Relationships, Culinary Standards, Product Presentation, Delegation, Trust Building, Cleanliness Guidelines
Specialization
Candidates must have at least 1 year of full-service restaurant 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 Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Culinary Leadership, Menu Development, Turkish Cuisine, Food Safety Regulations, Budget Management, Inventory Optimization, Team Mentoring, Guest Engagement, Sustainability Initiatives, Culinary Technologies, Communication Skills, Organizational Skills, Time Management, Cost Control, Innovative Cooking Techniques, Wine Pairing
Specialization
Candidates should have a minimum of 10 years of culinary leadership experience, preferably in fine dining or luxury hotels, along with a Red Seal Certification or equivalent. Strong financial acumen, leadership skills, and expertise in Turkish cuisine are essential.
Experience Required
Minimum 10 year(s)