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Chef de Partie at Accor
, An Giang Province, Vietnam - Full Time
Skills Needed
Section Management, Food Safety, Hygiene Standards, Inventory Management, Cost Control, Portion Control, Leadership, Mentoring, Time Management, Culinary Techniques, Menu Development, Plating
Specialization
Requires a trade-qualified chef with proven experience in a supervisory role within high-volume service environments. Must possess strong leadership skills and comprehensive knowledge of food safety and cost control techniques.
Experience Required
Minimum 2 year(s)
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Beşiktaş, Marmara Region, Turkey - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Staff Supervision, Menu Development, Haccp, Osha, Plating, Inventory Management, Customer Service, Training And Coaching, Budget Management
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and knowledge of food safety regulations like HACCP and OSHA.
Experience Required
Minimum 2 year(s)
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Shah Alam, Selangor, Malaysia - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Kitchen Management, Food Safety, Portion Control, Inventory Monitoring, Staff Training, Quality Control, Menu Planning, Cold Food Preparation, Team Collaboration
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Partie at Accor
Pittsburgh, Pennsylvania, United States - Full Time
Skills Needed
Kitchen Management, Recipe Adjustment, Food Storage And Rotation, Quality Control, Staff Supervision, Butchering, Expediting, Training, Interpersonal Communication, Organizational Skills, Health And Safety Documentation, Leadership
Specialization
Candidates must have at least three years of experience in a high-volume luxury hotel and previous leadership experience. Proficiency in butchering, expediting, and training staff is required.
Experience Required
Minimum 2 year(s)
Executive Chef at Great Wolf Lodge
Garden Grove, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Operations, Financial Management, Personnel Management, Food Safety Compliance, Inventory Control, Recipe Development, Staff Training, Budgeting, Customer Satisfaction, Health Department Regulations, Fifo Method, Leadership, Teamwork, Scheduling, Productivity Standards
Specialization
Candidates must have a high school diploma and at least 5 years of kitchen experience, including over a year in a supervisory role managing financials and personnel. A culinary degree and previous experience in the hotel or resort industry are highly desired.
Experience Required
Minimum 5 year(s)
Executive Chef at RH Restoration Hardware
Birmingham, Michigan, United States - Full Time
Skills Needed
Culinary Leadership, Financial Performance Management, Inventory Control, Labor Cost Optimization, Food Cost Optimization, Microsoft Excel, Foodager, Knife Techniques, Strategic Planning, Team Mentorship, Regulatory Compliance, Operational Excellence
Specialization
Requires over 5 years of culinary leadership experience in high-volume, full-service restaurants. Must possess advanced culinary expertise and proficiency in inventory management systems and Microsoft Excel.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Bangkok, , Thailand - Full Time
Skills Needed
Culinary Leadership, Menu Development, Wellness Cuisine, Food Waste Management, Haccp, Food Safety & Hygiene, Financial Acumen, Team Coaching, Sustainable Sourcing, Budget Management, Banquet Operations, Inventory Management, Stakeholder Collaboration, Quality Assurance, Strategic Planning, Operational Compliance
Specialization
Requires a minimum of 8 years of culinary leadership in luxury hotels, with at least 3 years as an Executive or Executive Sous Chef. Candidates must possess strong knowledge of HACCP and be proficient in both Thai and English.
Experience Required
Minimum 10 year(s)
EXECUTIVE CHEF at Campo
Phoenix, Arizona, United States - Full Time
Skills Needed
Kitchen Operations, Team Leadership, Inventory Management, Cost Control, Food Safety, Staff Training, Menu Execution, Communication, Food Presentation, Time Management
Specialization
Candidates must have proven leadership experience as an Executive Chef and hold a ServSafe Certification. A culinary degree or equivalent professional training is preferred, along with the ability to work 50 hours per week.
Experience Required
Minimum 5 year(s)
Executive Chef at Peermont Global Proprietary Limited
uMfolozi Local Municipality, KwaZulu-Natal, South Africa - Full Time
Skills Needed
Kitchen Management, Financial Management, Legislative Compliance, Health And Safety, Staff Rostering, Human Resources, Procurement, Employment Equity, Operational Management, Facilities Grading
Specialization
Candidates must possess a minimum of 5 years of experience in a commercial kitchen. A Matric qualification and a Degree or Diploma in Hospitality Management are required.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Operations, Menu Creation, Staff Training, Performance Evaluation, Budget Management, Inventory Control, Health And Safety Compliance, Project Management, Interpersonal Communication, Analytical Thinking, Strategic Planning, Time Management, Scheduling, Culinary Arts, Collaboration, Organizational Skills
Specialization
Candidates must have at least two years of culinary managerial experience and relevant professional training or certification. Strong organizational, interpersonal, and creative skills are required to deliver an excellent culinary experience.
Experience Required
Minimum 2 year(s)
Qualified Chef at JBS Australia
, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Service Delivery, Food Safety, Hygiene Compliance, Menu Planning, Stock Rotation, Cost Control, Kitchen Organization, Portion Control, Communication, Teamwork, Time Management
Specialization
Candidates must be a trade qualified Chef with a Certificate III in Commercial Cookery or equivalent. Experience in fast-paced, high-volume kitchens and the ability to work early morning shifts Monday to Friday is required.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Culinary Strategy, Kitchen Operations, Menu Engineering, Food Cost Control, Haccp, Team Leadership, Pre Opening Management, Supplier Management, Budget Planning, Sustainability Initiatives, Portuguese Cuisine, Mediterranean Cuisine, Food Safety, Workforce Planning, Inventory Management, Guest Relations
Specialization
Requires an experienced senior culinary leader with a track record in luxury lifestyle hotels and expertise in Portuguese and Mediterranean cuisine. Must possess strong commercial acumen in food costing and a deep understanding of UK food safety and statutory requirements.
Experience Required
Minimum 10 year(s)
EXECUTIVE CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Operations, Menu Creation, Staff Training, Scheduling, Performance Evaluation, Budget Management, Inventory Management, Food Safety, Health And Hygiene Compliance, Project Management, Analytical Thinking, Critical Thinking, Collaboration, Time Management, Interpersonal Communication, Culinary Arts
Specialization
Candidates must have at least two years of culinary managerial experience and relevant professional training or certification. Strong organizational, communication, and creative skills are required to deliver a high-end dining experience.
Experience Required
Minimum 2 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)
Breakfast Chef at Nouvelle Garde
London, England, United Kingdom - Full Time
Skills Needed
Breakfast Service Management, Menu Development, Team Leadership, Staff Training, Food Cost Control, Waste Reduction, Stock Rotation, Haccp Compliance, Food Safety, Fine Dining, Guest Service, Classic French Cooking
Specialization
Requires at least 3 years of experience in fine dining with strong leadership and team management skills. Candidates must be passionate about classic cooking, organized under pressure, and hold a valid right to work in the UK.
Experience Required
Minimum 2 year(s)
Executive Chef at The Watergate Hotel
Washington, District of Columbia, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Cost Control, Labor Cost Management, Staff Training, Inventory Management, Recipe Standardization, Health And Safety Compliance, Sanitation Standards, Personnel Supervision, Banquet Planning, Procurement, Payroll Reporting, Quality Control, Guest Relations, Scheduling
Specialization
Requires strong leadership skills, the ability to communicate in English, and the physical capacity to lift up to 100 lbs. Candidates must be able to plan menus, manage supervisory tasks, and operate in a high-stress environment.
Experience Required
Minimum 10 year(s)
Executive Chef at Jake's Unlimited
Mesa, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Food Cost Control, Labor Management, Inventory Management, Vendor Relations, Menu Development, Staff Coaching, Food Safety Compliance, Catering Management, Banquet Operations, Scratch Kitchen Experience
Specialization
Requires over 5 years of progressive culinary leadership experience with a strong background in scratch kitchens and high-volume operations. Must possess a ServSafe Manager Certification and be available to work evenings, weekends, and holidays.
Experience Required
Minimum 5 year(s)
Executive Chef at Detroit Foundation Hotel
Detroit, Michigan, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Management, Team Development, Kitchen Operations, Inventory Management, Staff Coaching, Financial Analysis, Microsoft Excel, Microsoft Word, Banquet Management, Food Quality Control
Specialization
Preferably five or more years of experience as an Executive Chef, with a preference for hotel and banquet experience. Must possess strong communication skills, proficiency in English, and the ability to meet the physical demands of a high-volume kitchen.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Wesleyan Homes
Georgetown, Texas, United States - Full Time
Skills Needed
Culinary Management, Leadership, Menu Development, Food Cost Control, Budget Management, Staff Supervision, Sanitation Standards, Catering, Batch Cooking, Inventory Management, Customer Service, Microsoft Office
Specialization
Requires an associate degree or equivalent with at least 5 years of progressive culinary management experience in high-volume operations. Must be proficient in Microsoft Office and preferably ServSafe certified with a servant-minded approach.
Experience Required
Minimum 5 year(s)
Executive Chef at Postino WineCafe
Phoenix, Arizona, United States - Full Time
Skills Needed
Culinary Management, Financial Accuracy, Inventory Management, Team Leadership, Mentoring, Staffing, Recipe Standardization, Food Safety, Delegation, Hospitality
Specialization
Requires 1 year of full-service Kitchen Manager experience or 3-5 years of service industry management experience. A State Food Handler's Management Certification is required, and an Associate's degree in a related field is preferred.
Experience Required
Minimum 2 year(s)
Chef de Partie at Accor
, An Giang Province, Vietnam -
Full Time

Start Date

Immediate

Expiry Date

15 Oct, 26

Salary

0.0

Posted On

17 Jul, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Section Management, Food Safety, Hygiene Standards, Inventory Management, Cost Control, Portion Control, Leadership, Mentoring, Time Management, Culinary Techniques, Menu Development, Plating

Industry

Hospitality

Description
Company Description Established in 2000 in Turkey, Rixos pioneers the ‘ALL Inclusive, ALL Exclusive’ concept, inviting guests to discover a world of possibilities, with luxurious stays, inclusive of culinary delights from around the globe, live entertainment, daily sports, and fitness activities, sensorial spa and wellness journeys and fun-filled kids and teens activities. Each Rixos property presents a unique experience inspired by local culture, global influences, and our Turkish heritage, all within a setting of unparalleled luxury. Job Description We're looking for an experienced and passionate Chef de Partie to join our dynamic kitchen team in Phu Quoc, Vietnam. This is an excellent opportunity for a detail-oriented culinary professional who thrives in a fast-paced environment and is committed to delivering exceptional cuisine. You'll take ownership of your assigned section, ensuring consistency, quality, and efficiency while collaborating with a talented team to create memorable dining experiences for our guests. Lead and manage your assigned section with precision, ensuring smooth and efficient service during all service periods Prepare and present high-quality dishes with meticulous attention to detail and presentation standards Maintain strict consistency in food quality, portion control, and plating across all offerings Collaborate with the Head Chef and kitchen team to develop innovative seasonal menus and specials Train, mentor, and support junior kitchen staff, fostering a positive and inclusive kitchen culture Ensure full compliance with food safety, hygiene, and sanitation standards at all times Monitor and manage inventory and costs within your section while minimizing waste Adapt quickly to changing service demands and guest preferences with flexibility and resilience Contribute to continuous improvement initiatives and share creative ideas to enhance kitchen operations Maintain organized and efficient station setup, ensuring all equipment and tools are properly maintained Qualifications Trade-qualified chef with proven experience in a Chef de Partie or similar supervisory kitchen role Strong experience in high-volume service environments with demonstrated section management skills Comprehensive knowledge of food safety, hygiene standards, and kitchen compliance requirements Excellent time management and organizational skills with the ability to prioritize multiple tasks Proactive, hands-on approach with exceptional attention to detail and quality standards Strong leadership and mentoring abilities with experience guiding junior team members Proficiency in cost control, inventory management, and portion control techniques Excellent communication and interpersonal skills with a collaborative team-focused mindset Ability to thrive in fast-paced, high-pressure environments while maintaining composure and resilience Flexibility to work varied shifts, including early mornings, evenings, weekends, and public holidays Passion for quality ingredients and innovative culinary techniques Adaptability to diverse cuisines and kitchen concepts Knowledge of kitchen equipment operation and maintenance Additional Information The opportunity to join an international and innovative and fast-growing group, committed not only to building new hotels, but to creating a global brand. The ability to challenge the norm and work in an environment that is both creative and rewarding. Be part of a team that is very passionate about creating great hospitality experiences and exploring new locations with every opportunity. A competitive package and plenty of development opportunities. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
Lead and manage an assigned kitchen section to ensure high-quality food preparation and consistent presentation during service. Collaborate with the Head Chef to develop seasonal menus while mentoring junior staff and maintaining strict hygiene standards.
Chef de Partie at Accor
, An Giang Province, Vietnam - Full Time
Skills Needed
Section Management, Food Safety, Hygiene Standards, Inventory Management, Cost Control, Portion Control, Leadership, Mentoring, Time Management, Culinary Techniques, Menu Development, Plating
Specialization
Requires a trade-qualified chef with proven experience in a supervisory role within high-volume service environments. Must possess strong leadership skills and comprehensive knowledge of food safety and cost control techniques.
Experience Required
Minimum 2 year(s)
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Beşiktaş, Marmara Region, Turkey - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Food Safety, Staff Supervision, Menu Development, Haccp, Osha, Plating, Inventory Management, Customer Service, Training And Coaching, Budget Management
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year culinary degree with 2 years of experience. Must possess strong leadership skills and knowledge of food safety regulations like HACCP and OSHA.
Experience Required
Minimum 2 year(s)
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Shah Alam, Selangor, Malaysia - Full Time
Skills Needed
Food Preparation, Cooking, Recipe Adherence, Kitchen Management, Food Safety, Portion Control, Inventory Monitoring, Staff Training, Quality Control, Menu Planning, Cold Food Preparation, Team Collaboration
Specialization
Requires at least 3 years of related work experience and a degree from a technical, trade, or vocational school. Candidates must be able to perform physical tasks including lifting up to 25 pounds and standing for extended periods.
Experience Required
Minimum 2 year(s)
Chef de Partie at Accor
Pittsburgh, Pennsylvania, United States - Full Time
Skills Needed
Kitchen Management, Recipe Adjustment, Food Storage And Rotation, Quality Control, Staff Supervision, Butchering, Expediting, Training, Interpersonal Communication, Organizational Skills, Health And Safety Documentation, Leadership
Specialization
Candidates must have at least three years of experience in a high-volume luxury hotel and previous leadership experience. Proficiency in butchering, expediting, and training staff is required.
Experience Required
Minimum 2 year(s)
Executive Chef at Great Wolf Lodge
Garden Grove, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Operations, Financial Management, Personnel Management, Food Safety Compliance, Inventory Control, Recipe Development, Staff Training, Budgeting, Customer Satisfaction, Health Department Regulations, Fifo Method, Leadership, Teamwork, Scheduling, Productivity Standards
Specialization
Candidates must have a high school diploma and at least 5 years of kitchen experience, including over a year in a supervisory role managing financials and personnel. A culinary degree and previous experience in the hotel or resort industry are highly desired.
Experience Required
Minimum 5 year(s)
Executive Chef at RH Restoration Hardware
Birmingham, Michigan, United States - Full Time
Skills Needed
Culinary Leadership, Financial Performance Management, Inventory Control, Labor Cost Optimization, Food Cost Optimization, Microsoft Excel, Foodager, Knife Techniques, Strategic Planning, Team Mentorship, Regulatory Compliance, Operational Excellence
Specialization
Requires over 5 years of culinary leadership experience in high-volume, full-service restaurants. Must possess advanced culinary expertise and proficiency in inventory management systems and Microsoft Excel.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Bangkok, , Thailand - Full Time
Skills Needed
Culinary Leadership, Menu Development, Wellness Cuisine, Food Waste Management, Haccp, Food Safety & Hygiene, Financial Acumen, Team Coaching, Sustainable Sourcing, Budget Management, Banquet Operations, Inventory Management, Stakeholder Collaboration, Quality Assurance, Strategic Planning, Operational Compliance
Specialization
Requires a minimum of 8 years of culinary leadership in luxury hotels, with at least 3 years as an Executive or Executive Sous Chef. Candidates must possess strong knowledge of HACCP and be proficient in both Thai and English.
Experience Required
Minimum 10 year(s)
EXECUTIVE CHEF at Campo
Phoenix, Arizona, United States - Full Time
Skills Needed
Kitchen Operations, Team Leadership, Inventory Management, Cost Control, Food Safety, Staff Training, Menu Execution, Communication, Food Presentation, Time Management
Specialization
Candidates must have proven leadership experience as an Executive Chef and hold a ServSafe Certification. A culinary degree or equivalent professional training is preferred, along with the ability to work 50 hours per week.
Experience Required
Minimum 5 year(s)
Executive Chef at Peermont Global Proprietary Limited
uMfolozi Local Municipality, KwaZulu-Natal, South Africa - Full Time
Skills Needed
Kitchen Management, Financial Management, Legislative Compliance, Health And Safety, Staff Rostering, Human Resources, Procurement, Employment Equity, Operational Management, Facilities Grading
Specialization
Candidates must possess a minimum of 5 years of experience in a commercial kitchen. A Matric qualification and a Degree or Diploma in Hospitality Management are required.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Operations, Menu Creation, Staff Training, Performance Evaluation, Budget Management, Inventory Control, Health And Safety Compliance, Project Management, Interpersonal Communication, Analytical Thinking, Strategic Planning, Time Management, Scheduling, Culinary Arts, Collaboration, Organizational Skills
Specialization
Candidates must have at least two years of culinary managerial experience and relevant professional training or certification. Strong organizational, interpersonal, and creative skills are required to deliver an excellent culinary experience.
Experience Required
Minimum 2 year(s)
Qualified Chef at JBS Australia
, Queensland, Australia - Full Time
Skills Needed
Food Preparation, Service Delivery, Food Safety, Hygiene Compliance, Menu Planning, Stock Rotation, Cost Control, Kitchen Organization, Portion Control, Communication, Teamwork, Time Management
Specialization
Candidates must be a trade qualified Chef with a Certificate III in Commercial Cookery or equivalent. Experience in fast-paced, high-volume kitchens and the ability to work early morning shifts Monday to Friday is required.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Culinary Strategy, Kitchen Operations, Menu Engineering, Food Cost Control, Haccp, Team Leadership, Pre Opening Management, Supplier Management, Budget Planning, Sustainability Initiatives, Portuguese Cuisine, Mediterranean Cuisine, Food Safety, Workforce Planning, Inventory Management, Guest Relations
Specialization
Requires an experienced senior culinary leader with a track record in luxury lifestyle hotels and expertise in Portuguese and Mediterranean cuisine. Must possess strong commercial acumen in food costing and a deep understanding of UK food safety and statutory requirements.
Experience Required
Minimum 10 year(s)
EXECUTIVE CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Operations, Menu Creation, Staff Training, Scheduling, Performance Evaluation, Budget Management, Inventory Management, Food Safety, Health And Hygiene Compliance, Project Management, Analytical Thinking, Critical Thinking, Collaboration, Time Management, Interpersonal Communication, Culinary Arts
Specialization
Candidates must have at least two years of culinary managerial experience and relevant professional training or certification. Strong organizational, communication, and creative skills are required to deliver a high-end dining experience.
Experience Required
Minimum 2 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)
Breakfast Chef at Nouvelle Garde
London, England, United Kingdom - Full Time
Skills Needed
Breakfast Service Management, Menu Development, Team Leadership, Staff Training, Food Cost Control, Waste Reduction, Stock Rotation, Haccp Compliance, Food Safety, Fine Dining, Guest Service, Classic French Cooking
Specialization
Requires at least 3 years of experience in fine dining with strong leadership and team management skills. Candidates must be passionate about classic cooking, organized under pressure, and hold a valid right to work in the UK.
Experience Required
Minimum 2 year(s)
Executive Chef at The Watergate Hotel
Washington, District of Columbia, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Cost Control, Labor Cost Management, Staff Training, Inventory Management, Recipe Standardization, Health And Safety Compliance, Sanitation Standards, Personnel Supervision, Banquet Planning, Procurement, Payroll Reporting, Quality Control, Guest Relations, Scheduling
Specialization
Requires strong leadership skills, the ability to communicate in English, and the physical capacity to lift up to 100 lbs. Candidates must be able to plan menus, manage supervisory tasks, and operate in a high-stress environment.
Experience Required
Minimum 10 year(s)
Executive Chef at Jake's Unlimited
Mesa, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Food Cost Control, Labor Management, Inventory Management, Vendor Relations, Menu Development, Staff Coaching, Food Safety Compliance, Catering Management, Banquet Operations, Scratch Kitchen Experience
Specialization
Requires over 5 years of progressive culinary leadership experience with a strong background in scratch kitchens and high-volume operations. Must possess a ServSafe Manager Certification and be available to work evenings, weekends, and holidays.
Experience Required
Minimum 5 year(s)
Executive Chef at Detroit Foundation Hotel
Detroit, Michigan, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Management, Team Development, Kitchen Operations, Inventory Management, Staff Coaching, Financial Analysis, Microsoft Excel, Microsoft Word, Banquet Management, Food Quality Control
Specialization
Preferably five or more years of experience as an Executive Chef, with a preference for hotel and banquet experience. Must possess strong communication skills, proficiency in English, and the ability to meet the physical demands of a high-volume kitchen.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Wesleyan Homes
Georgetown, Texas, United States - Full Time
Skills Needed
Culinary Management, Leadership, Menu Development, Food Cost Control, Budget Management, Staff Supervision, Sanitation Standards, Catering, Batch Cooking, Inventory Management, Customer Service, Microsoft Office
Specialization
Requires an associate degree or equivalent with at least 5 years of progressive culinary management experience in high-volume operations. Must be proficient in Microsoft Office and preferably ServSafe certified with a servant-minded approach.
Experience Required
Minimum 5 year(s)
Executive Chef at Postino WineCafe
Phoenix, Arizona, United States - Full Time
Skills Needed
Culinary Management, Financial Accuracy, Inventory Management, Team Leadership, Mentoring, Staffing, Recipe Standardization, Food Safety, Delegation, Hospitality
Specialization
Requires 1 year of full-service Kitchen Manager experience or 3-5 years of service industry management experience. A State Food Handler's Management Certification is required, and an Associate's degree in a related field is preferred.
Experience Required
Minimum 2 year(s)