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Chef Jobs overseas

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Executive Chef at The Fairmont Chateau Whistler
Singapore, , Singapore - Full Time
Skills Needed
Culinary Leadership, Food Production Management, Haccp Compliance, Menu Execution, Inventory Management, Cost Control, Staff Rostering, Team Training, Stakeholder Management, Workplace Safety, Operational Planning, Communication Skills
Specialization
Candidates must have at least 5 years of experience in large-scale culinary operations and possess recognized trade qualifications. Strong leadership, HACCP knowledge, and the ability to manage 24-hour operations are essential for this role.
Experience Required
Minimum 5 year(s)
Preschool Chef at Little Sunshine Academy
Castle Rock, Colorado, United States - Full Time
Skills Needed
Meal Planning, Food Preparation, Communication Skills, Organization Skills, Problem Solving, Teamwork, Relationship Building, Dietary Management
Specialization
Applicants must have a positive work ethic, a passion for working with children, and the ability to work full-time. Physical capability to lift up to 35 lbs repeatedly and perform various physical motions is required.
Cafeteria Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , India - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Safety, Sanitation, Food Portioning, Equipment Operation, Teamwork, Communication, Quality Control, Recipe Adherence
Specialization
Candidates must have at least one year of related work experience and a high school diploma or G.E.D. equivalent. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Indore, Madhya Pradesh, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Purchasing, Quality Control, Team Leadership, Customer Service, Performance Management, Food Preparation, Training And Development, Inventory Management, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts with 4 years of experience. Strong leadership, communication, and financial management skills are required to oversee kitchen teams and property-wide food services.
Experience Required
Minimum 5 year(s)
Executive Chef at Makeready LLC
Columbus, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Labor Cost Monitoring, Team Recruitment, Staff Training, Food Safety Compliance, Recipe Development, Kitchen Operations Management, Food Presentation, Trend Research, Food Handling
Specialization
Candidates must have prior experience as an Executive Chef with strong leadership presence and a keen eye for detail. Proficiency in food handling, safety programs, and the ability to research and implement emerging food trends is required.
Experience Required
Minimum 10 year(s)
Executive Chef at bartaco
Stamford, Connecticut, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Performance Management, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication Skills, Hospitality Management, Quality Control, Revenue Growth
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. Required skills include exceptional leadership, the ability to mentor hourly staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Mysuru, karnataka, India - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Control, Haccp Compliance, Inventory Management, Staff Mentoring, Vendor Management, Contemporary Cuisine, Operational Management, Food Safety, Budgeting, Interpersonal Communication
Specialization
Requires proven experience as an Executive Chef in high-volume hospitality with expertise in contemporary and regional cuisines. Must possess strong financial management skills and a deep knowledge of HACCP and food safety standards.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
Mysuru, karnataka, India - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Control, Haccp Compliance, Inventory Management, Staff Mentoring, Vendor Management, Contemporary Cuisine, Operational Management, Food Safety, Budgeting, Interpersonal Communication
Specialization
Requires proven experience as an Executive Chef in high-volume hospitality with expertise in contemporary and regional cuisines. Must possess strong financial management skills and a professional culinary certification.
Experience Required
Minimum 10 year(s)
EXECUTIVE CHEF at Kerten Hospitality
Kvareli, Kakheti, Georgia - Full Time
Skills Needed
Culinary Operations Management, Menu Design, Haccp Compliance, Food Cost Control, Inventory Management, Supplier Relationship Management, Sustainable Cooking, Leadership, Team Mentoring, Georgian Cuisine, International Culinary Trends, Procurement, English Fluency
Specialization
Proven experience as an Executive Chef in upscale hotels or resorts, with strong knowledge of Georgian and international cuisine. Must be fluent in English and possess expertise in HACCP standards and cost control.
Experience Required
Minimum 10 year(s)
Executive Chef at Arcis Golf
Frisco, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Financial Management, Menu Engineering, Staff Development, Inventory Management, Operational Planning, Budgeting, Food Safety Compliance, Team Supervision, Communication Skills, Organizational Skills, Attention To Detail
Specialization
Requires previous experience in a chef leadership role and a high school diploma, with a culinary degree or bachelor's degree preferred. Must possess strong organizational skills and obtain ServSafe certification within 30 days of hire.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Pittsburgh, Pennsylvania, United States - Full Time
Skills Needed
Menu Design, Banquet Operations, Food Cost Management, Staff Training, Food Safety Compliance, Inventory Management, Payroll Administration, A La Carte Cooking, Production Cooking, Leadership, Organizational Skills, Communication, Quality Control, Sourcing Local Ingredients, Team Management, Scheduling
Specialization
Requires at least 5 years of experience in a luxury hotel and a minimum of 3 years at the Executive Sous Chef level. Candidates must be proficient in both a la carte and production cooking with strong leadership and organizational skills.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Huntersville, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Acumen, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Recipe Standardization, Team Mentorship, Problem Solving, Communication Skills, Guest Experience Management, Operational Excellence, Quality Control
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. Required skills include exceptional leadership, the ability to mentor hourly staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at RL Communities
Ellisville, Missouri, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Sanitation, Inventory Management, Staff Training, Budgeting, Vendor Relations, Microsoft Excel, Microsoft Outlook, Communication, Customer Service, Servsafe Management, Team Supervision, Food Preparation
Specialization
Candidates must have proven leadership experience in culinary preparation and supervision, along with a high school diploma or GED. A ServSafe Manager certification is required, and proficiency in Microsoft Excel and Outlook is necessary for administrative tasks.
Experience Required
Minimum 2 year(s)
Executive Chef at Atrium Hospitality
Franklin, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Team Training, Food Quality Improvement, Labor Cost Optimization, Kitchen Operations Oversight, Food Cost Control, Inventory Rotation, Menu Collaboration, Technical Culinary Skills, Cost Control, Analytical Skills, Microsoft Office, Cloud Based Apps, Flexibility, Team Motivation, Waste Reduction
Specialization
Candidates must possess over four years of culinary leadership experience within a hotel environment, demonstrating proven technical culinary skills and the ability to motivate a team. Strong analytical skills for cost control, proficiency with Microsoft Office and cloud applications, and a commitment to flexibility are also required, with a culinary degree preferred.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Saratoga Harness Racing, Inc.
State College, Pennsylvania, United States - Full Time
Skills Needed
Menu Development, Food Preparation, Inventory Management, Staff Training, Quality Control, Customer Relations, Cost Control, Health Standards, Team Leadership, Culinary Skills, Recipe Creation, Food Safety, Scheduling, Communication, Collaboration, Supervision
Specialization
Candidates should have six to eight years of experience in food preparation and preferably a culinary school degree. Additional certifications such as TIPS and Serve Safe Manager Certification are preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Resolute Road Hospitality
Missoula, Montana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Production, Budget Management, Inventory Control, Food Safety Compliance, Team Training, Staff Scheduling, Cost Control, Guest Satisfaction, Sanitation Standards, Recruitment, Problem Solving, Communication, Organizational Skills, Adaptability
Specialization
Requires 10-15 years of leadership culinary experience, including at least 8 years as a Head or Main Chef. Must possess a Food Handlers Card and have a proven track record in managing large teams and diverse culinary styles.
Experience Required
Minimum 10 year(s)
Executive Chef at Radisson Hotel Group
Talpe, Southern Province, Sri Lanka - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Budgeting, Inventory Management, Team Management, Food Safety Compliance, Hygiene Standards, Staff Training, Performance Management, Strategic Planning, Problem Solving, Communication, International Cuisine, Luxury Hospitality
Specialization
Candidates must have proven experience as an Executive Chef or Senior Sous Chef in a luxury hotel or high-end restaurant environment. Strong leadership, financial acumen, and a deep knowledge of international cuisines and modern culinary techniques are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
New Orleans, Louisiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Kitchen Management, Staff Training, Sanitation Compliance, Banquet Production, Classical Cuisine, Contemporary Cuisine, International Cuisine, Payroll Management, Budgeting, Problem Solving, Team Building, Inventory Management, Quality Assurance
Specialization
Candidates must have previous leadership experience in the culinary field and possess strong knowledge of classical and international cuisine. A culinary diploma or equivalent certification is preferred, along with the ability to work in a fast-paced, high-volume luxury hotel environment.
Experience Required
Minimum 5 year(s)
Executive Chef at RL Communities
Loveland, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Inventory Management, Staff Training, Budgeting, Vendor Relations, Microsoft Excel, Microsoft Outlook, Communication, Customer Service, Sanitation, Team Management, Scheduling, Problem Solving
Specialization
Candidates must have proven leadership experience in culinary preparation and a high school diploma or GED, with a culinary degree preferred. A ServSafe Manager certification is required within 90 days of hire, along with basic proficiency in Microsoft Office tools.
Experience Required
Minimum 2 year(s)
Executive Chef at Friendly Senior Living
City of Rochester, New York, United States - Full Time
Skills Needed
Culinary Programs, Menu Planning, Recipe Development, Purchasing, Personnel Training, Food Preparation, Sanitation, Financial Objectives, Haccp Regulations, Safety Standards, Inventory Management, Budgeting, Staff Supervision, Performance Appraisal, Customer Relations
Specialization
Candidates must possess a technical, trade, or vocational school degree in culinary arts along with a minimum of 5 years of production experience. Essential skills include basic food knowledge, the ability to read, write, and perform simple math, and preferred Servsafe or County Sanitation certification.
Experience Required
Minimum 5 year(s)
Executive Chef at The Fairmont Chateau Whistler
Singapore, , Singapore -
Full Time

Start Date

Immediate

Expiry Date

07 Jul, 26

Salary

0.0

Posted On

08 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary leadership, Food production management, HACCP compliance, Menu execution, Inventory management, Cost control, Staff rostering, Team training, Stakeholder management, Workplace safety, Operational planning, Communication skills

Industry

Hospitality

Description
Company Description Accor is a world leader in the hotel industry, present in 110 countries, with more than 5,500 hotels and 10,000 restaurants and bars. The group deploys an integrated hotel ecosystem that is among the most diversified in the sector, notably associating luxury and high-end brands, mid-range and economic offers, exclusive lifestyle concepts, venues for shows and entertainment, clubs, restaurants and bars, private residences, shared accommodation, concierge services and co-working spaces. Accor has a portfolio of incomparable brands, led by more than 300,000 employees around the world. Job Description Accor is in a partnership with one of the World's Leading Airlines, to manage the Lounge operations located in Changi Airport. We are seeking an experienced Executive Chef to lead all kitchen operations for the Airport Lounge. You will oversee high‑volume food production, ensure strict adherence to the lounge brand standards, and deliver an exceptional end‑to‑end guest experience. Key Responsibilities Lead and manage a large culinary team across multiple lounges. Ensure food quality, presentation, and hygiene meet lounge and HACCP standards. Oversee menu execution, daily operations, rostering, and training. Manage inventory, ordering, stock rotation, and cost control. Collaborate with Chefs, suppliers, and internal departments. Uphold workplace safety, WHS, and environmental sustainability requirements Qualifications Minimum 5 years’ experience in large‑scale hotel, airline, cruise or conference culinary operations. Proven ability to lead large teams. Recognised culinary trade qualifications. Strong HACCP knowledge and operational planning skills. Excellent communication, leadership, and stakeholder management skills. Ability to work under pressure, manage multiple priorities, and support 24‑hour operations including overnight shifts Additional Information 5 day work week 44 hours per week Competitive benefits Travel-related perks. Uniforms provided. Training and career development opportunities. Supportive and multicultural work environment. Our culture of inclusion welcomes everyone regardless of race, gender and background. Job-Category: Culinary Job Type: Permanent
Responsibilities
The Executive Chef will lead and manage a large culinary team to oversee high-volume food production and daily kitchen operations at the airport lounge. They are responsible for ensuring strict adherence to food quality, hygiene standards, and cost control measures.
Executive Chef at The Fairmont Chateau Whistler
Singapore, , Singapore - Full Time
Skills Needed
Culinary Leadership, Food Production Management, Haccp Compliance, Menu Execution, Inventory Management, Cost Control, Staff Rostering, Team Training, Stakeholder Management, Workplace Safety, Operational Planning, Communication Skills
Specialization
Candidates must have at least 5 years of experience in large-scale culinary operations and possess recognized trade qualifications. Strong leadership, HACCP knowledge, and the ability to manage 24-hour operations are essential for this role.
Experience Required
Minimum 5 year(s)
Preschool Chef at Little Sunshine Academy
Castle Rock, Colorado, United States - Full Time
Skills Needed
Meal Planning, Food Preparation, Communication Skills, Organization Skills, Problem Solving, Teamwork, Relationship Building, Dietary Management
Specialization
Applicants must have a positive work ethic, a passion for working with children, and the ability to work full-time. Physical capability to lift up to 35 lbs repeatedly and perform various physical motions is required.
Cafeteria Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
, , India - Full Time
Skills Needed
Food Preparation, Cooking, Kitchen Safety, Sanitation, Food Portioning, Equipment Operation, Teamwork, Communication, Quality Control, Recipe Adherence
Specialization
Candidates must have at least one year of related work experience and a high school diploma or G.E.D. equivalent. The role requires the ability to perform physical tasks such as lifting up to 25 pounds and standing for extended periods.
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Indore, Madhya Pradesh, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budgeting, Purchasing, Quality Control, Team Leadership, Customer Service, Performance Management, Food Preparation, Training And Development, Inventory Management, Conflict Resolution
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts with 4 years of experience. Strong leadership, communication, and financial management skills are required to oversee kitchen teams and property-wide food services.
Experience Required
Minimum 5 year(s)
Executive Chef at Makeready LLC
Columbus, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Labor Cost Monitoring, Team Recruitment, Staff Training, Food Safety Compliance, Recipe Development, Kitchen Operations Management, Food Presentation, Trend Research, Food Handling
Specialization
Candidates must have prior experience as an Executive Chef with strong leadership presence and a keen eye for detail. Proficiency in food handling, safety programs, and the ability to research and implement emerging food trends is required.
Experience Required
Minimum 10 year(s)
Executive Chef at bartaco
Stamford, Connecticut, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Performance Management, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication Skills, Hospitality Management, Quality Control, Revenue Growth
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. Required skills include exceptional leadership, the ability to mentor hourly staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Mysuru, karnataka, India - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Control, Haccp Compliance, Inventory Management, Staff Mentoring, Vendor Management, Contemporary Cuisine, Operational Management, Food Safety, Budgeting, Interpersonal Communication
Specialization
Requires proven experience as an Executive Chef in high-volume hospitality with expertise in contemporary and regional cuisines. Must possess strong financial management skills and a deep knowledge of HACCP and food safety standards.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
Mysuru, karnataka, India - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Control, Haccp Compliance, Inventory Management, Staff Mentoring, Vendor Management, Contemporary Cuisine, Operational Management, Food Safety, Budgeting, Interpersonal Communication
Specialization
Requires proven experience as an Executive Chef in high-volume hospitality with expertise in contemporary and regional cuisines. Must possess strong financial management skills and a professional culinary certification.
Experience Required
Minimum 10 year(s)
EXECUTIVE CHEF at Kerten Hospitality
Kvareli, Kakheti, Georgia - Full Time
Skills Needed
Culinary Operations Management, Menu Design, Haccp Compliance, Food Cost Control, Inventory Management, Supplier Relationship Management, Sustainable Cooking, Leadership, Team Mentoring, Georgian Cuisine, International Culinary Trends, Procurement, English Fluency
Specialization
Proven experience as an Executive Chef in upscale hotels or resorts, with strong knowledge of Georgian and international cuisine. Must be fluent in English and possess expertise in HACCP standards and cost control.
Experience Required
Minimum 10 year(s)
Executive Chef at Arcis Golf
Frisco, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Financial Management, Menu Engineering, Staff Development, Inventory Management, Operational Planning, Budgeting, Food Safety Compliance, Team Supervision, Communication Skills, Organizational Skills, Attention To Detail
Specialization
Requires previous experience in a chef leadership role and a high school diploma, with a culinary degree or bachelor's degree preferred. Must possess strong organizational skills and obtain ServSafe certification within 30 days of hire.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Pittsburgh, Pennsylvania, United States - Full Time
Skills Needed
Menu Design, Banquet Operations, Food Cost Management, Staff Training, Food Safety Compliance, Inventory Management, Payroll Administration, A La Carte Cooking, Production Cooking, Leadership, Organizational Skills, Communication, Quality Control, Sourcing Local Ingredients, Team Management, Scheduling
Specialization
Requires at least 5 years of experience in a luxury hotel and a minimum of 3 years at the Executive Sous Chef level. Candidates must be proficient in both a la carte and production cooking with strong leadership and organizational skills.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Huntersville, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Acumen, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Recipe Standardization, Team Mentorship, Problem Solving, Communication Skills, Guest Experience Management, Operational Excellence, Quality Control
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. Required skills include exceptional leadership, the ability to mentor hourly staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at RL Communities
Ellisville, Missouri, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Sanitation, Inventory Management, Staff Training, Budgeting, Vendor Relations, Microsoft Excel, Microsoft Outlook, Communication, Customer Service, Servsafe Management, Team Supervision, Food Preparation
Specialization
Candidates must have proven leadership experience in culinary preparation and supervision, along with a high school diploma or GED. A ServSafe Manager certification is required, and proficiency in Microsoft Excel and Outlook is necessary for administrative tasks.
Experience Required
Minimum 2 year(s)
Executive Chef at Atrium Hospitality
Franklin, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Team Training, Food Quality Improvement, Labor Cost Optimization, Kitchen Operations Oversight, Food Cost Control, Inventory Rotation, Menu Collaboration, Technical Culinary Skills, Cost Control, Analytical Skills, Microsoft Office, Cloud Based Apps, Flexibility, Team Motivation, Waste Reduction
Specialization
Candidates must possess over four years of culinary leadership experience within a hotel environment, demonstrating proven technical culinary skills and the ability to motivate a team. Strong analytical skills for cost control, proficiency with Microsoft Office and cloud applications, and a commitment to flexibility are also required, with a culinary degree preferred.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Saratoga Harness Racing, Inc.
State College, Pennsylvania, United States - Full Time
Skills Needed
Menu Development, Food Preparation, Inventory Management, Staff Training, Quality Control, Customer Relations, Cost Control, Health Standards, Team Leadership, Culinary Skills, Recipe Creation, Food Safety, Scheduling, Communication, Collaboration, Supervision
Specialization
Candidates should have six to eight years of experience in food preparation and preferably a culinary school degree. Additional certifications such as TIPS and Serve Safe Manager Certification are preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Resolute Road Hospitality
Missoula, Montana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Production, Budget Management, Inventory Control, Food Safety Compliance, Team Training, Staff Scheduling, Cost Control, Guest Satisfaction, Sanitation Standards, Recruitment, Problem Solving, Communication, Organizational Skills, Adaptability
Specialization
Requires 10-15 years of leadership culinary experience, including at least 8 years as a Head or Main Chef. Must possess a Food Handlers Card and have a proven track record in managing large teams and diverse culinary styles.
Experience Required
Minimum 10 year(s)
Executive Chef at Radisson Hotel Group
Talpe, Southern Province, Sri Lanka - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Budgeting, Inventory Management, Team Management, Food Safety Compliance, Hygiene Standards, Staff Training, Performance Management, Strategic Planning, Problem Solving, Communication, International Cuisine, Luxury Hospitality
Specialization
Candidates must have proven experience as an Executive Chef or Senior Sous Chef in a luxury hotel or high-end restaurant environment. Strong leadership, financial acumen, and a deep knowledge of international cuisines and modern culinary techniques are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
New Orleans, Louisiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Kitchen Management, Staff Training, Sanitation Compliance, Banquet Production, Classical Cuisine, Contemporary Cuisine, International Cuisine, Payroll Management, Budgeting, Problem Solving, Team Building, Inventory Management, Quality Assurance
Specialization
Candidates must have previous leadership experience in the culinary field and possess strong knowledge of classical and international cuisine. A culinary diploma or equivalent certification is preferred, along with the ability to work in a fast-paced, high-volume luxury hotel environment.
Experience Required
Minimum 5 year(s)
Executive Chef at RL Communities
Loveland, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Inventory Management, Staff Training, Budgeting, Vendor Relations, Microsoft Excel, Microsoft Outlook, Communication, Customer Service, Sanitation, Team Management, Scheduling, Problem Solving
Specialization
Candidates must have proven leadership experience in culinary preparation and a high school diploma or GED, with a culinary degree preferred. A ServSafe Manager certification is required within 90 days of hire, along with basic proficiency in Microsoft Office tools.
Experience Required
Minimum 2 year(s)
Executive Chef at Friendly Senior Living
City of Rochester, New York, United States - Full Time
Skills Needed
Culinary Programs, Menu Planning, Recipe Development, Purchasing, Personnel Training, Food Preparation, Sanitation, Financial Objectives, Haccp Regulations, Safety Standards, Inventory Management, Budgeting, Staff Supervision, Performance Appraisal, Customer Relations
Specialization
Candidates must possess a technical, trade, or vocational school degree in culinary arts along with a minimum of 5 years of production experience. Essential skills include basic food knowledge, the ability to read, write, and perform simple math, and preferred Servsafe or County Sanitation certification.
Experience Required
Minimum 5 year(s)