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Chef Jobs overseas

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Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, delhi, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Staff Training
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Candidates must demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
George Town, Penang, Malaysia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Customer Service, Inventory Management, Performance Management, Food Presentation, Operational Leadership, Resource Planning
Specialization
Requires a high school diploma with 6 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Meriwether Godsey, Inc.
Andover, New Hampshire, United States - Full Time
Skills Needed
Menu Planning, Budget Management, Team Leadership, High Volume Dining, High End Catering, Haccp Standards, Vendor Management, Sustainable Practices, Project Management, Food Safety, Staff Development, Client Relationship Management
Specialization
Requires an Associate's degree or 5+ years of experience in contract food service, high-volume dining, and catering management. Candidates should possess strong leadership skills and a ServSafe Food Protection Manager Certification is preferred.
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.
Executive Chef at Three Oaks Senior Dining LLC
Dover, Delaware, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Cost Control, Staff Supervision, Sanitation Practices, Culinary Arts, Inventory Management, Hospitality Management, Plating And Presentation, Knife Skills, Microsoft Office, Google Docs
Specialization
Requires a high school diploma with 8 years of experience or a culinary/hospitality degree with at least 4 years of experience. Must hold a valid ServSafe certification and possess proficiency in Microsoft Office and Google Docs.
Experience Required
Minimum 5 year(s)
Executive Chef at Friendly Senior Living
Rochester, New York, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Safety, Budget Management, Inventory Management, Team Development, Regulatory Compliance, Hospitality, Catering, Vendor Management, Staff Training, Sanitation Standards
Specialization
Requires previous experience in a culinary leadership role such as Executive Chef or Culinary Director. A culinary degree or equivalent experience is preferred, along with strong knowledge of food safety and budget management.
Experience Required
Minimum 5 year(s)
Executive Chef at Sustainable Restaurant Group
Lake Oswego, Oregon, United States - Full Time
Skills Needed
Kitchen Management, Sushi Operations, P&L Management, Quality Control, Employee Training, Staff Development, Food Quality Assurance, Plating And Portioning, High Volume Kitchen Operations, Independent Judgment, Confidentiality, Culinary Arts
Specialization
Candidates must have at least 5 years of related culinary experience and 2 or more years of management experience in a high-volume, full-service kitchen. A valid Food Handlers Card is required, and sushi experience is preferred.
Experience Required
Minimum 5 year(s)
Traveling Chef at Glenncrest at Johns Creek
Pensacola, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Dining Operations Management, Menu Execution, Food Preparation, Team Mentorship, Food Safety Compliance, Staff Training, Operational Support, Problem Solving, People Leadership, Sanitation Standards, Menu Development
Specialization
Requires at least 5 years of culinary leadership experience and a ServSafe certification. An associate's degree or vocational certification in Culinary Arts or Hospitality Management is preferred.
Experience Required
Minimum 5 year(s)
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Rajasthan, India - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Kitchen Management, Food Safety, Portion Control, Staff Training, Quality Control, Recipe Adherence, Inventory Management, Cold Food Preparation, Team Leadership
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)
Executive Chef at Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Budgeting, P&L Analysis, Menu Development, Food Costing, Haccp, Food Safety Management, Leadership, Communication, Culinary Production, Sanitation Compliance, Customer Service, Strategic Planning
Specialization
Candidates must have a strong culinary background with luxury brands and demonstrated expertise in safety and sanitation compliance. Proficiency in Turkish is required, along with excellent leadership skills and the ability to manage multiple priorities.
Experience Required
Minimum 10 year(s)
Executive Chef at Lago
Cleveland, Ohio, United States - Full Time
Skills Needed
Culinary Management, Business Operations, Financial Management, Scheduling, Guest Experience, Ingredient Knowledge, Culinary Trends, Food Safety, Sanitation Standards, Pos Systems, Inventory Control, Beos, Team Leadership, Coaching, Staff Development, Continuous Improvement
Specialization
Requires a minimum of 3 years of experience in high-volume kitchen management. Culinary school education is preferred but not mandatory.
Experience Required
Minimum 2 year(s)
Preschool Chef at Little Sunshine Academy
Hendersonville, Tennessee, 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 lift up to 35 lbs repeatedly. Strong communication and organizational skills are required to build rapport with families and staff.
Preschool Chef at Little Sunshine Academy
Omaha, Nebraska, 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.
EXECUTIVE CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Management, Budgeting, Labor Projections, Kitchen Management, Food Quality Control, Sanitation Standards
Specialization
Requires 3+ years of kitchen management experience and proven culinary skills. Must possess a Maricopa County Food Handlers Card and be able to work 50 hours per week.
Experience Required
Minimum 2 year(s)
Executive Chef at RL Communities
Tallahassee, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Inventory Management, Staff Training, Budgeting, Vendor Management, Customer Service, Scratch Cooking, Microsoft Excel, Microsoft Outlook, Team Supervision
Specialization
Requires a high school diploma or GED, proven culinary leadership experience, and a ServSafe Manager certification. Candidates must be at least 21 years old and possess strong communication skills and basic proficiency in Microsoft Office.
Experience Required
Minimum 5 year(s)
Executive Chef at Aventura
Superior Charter Township, Michigan, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Labor Cost Management, Inventory Management, Team Mentorship, Operational Systems Management, Sourcing, Recipe Costing, Food Safety, Staff Training, Kitchen Operations
Specialization
Requires over 5 years of progressive culinary leadership experience in high-level, chef-driven environments. Candidates must possess strong operational management skills and the physical ability to work in a demanding kitchen environment.
Experience Required
Minimum 5 year(s)
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuching, Sarawak, Malaysia - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Employee Coaching, Menu Planning, Quality Control, Guest Service
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Hollywood Casino at Greektown
Detroit, Michigan, United States - Full Time
Skills Needed
Menu Development, Food Cost Management, Labor Cost Control, Inventory Control, Staff Supervision, Budgeting, Regulatory Compliance, Customer Service, Quality Assurance, Microsoft Excel, Microsoft Word, Microsoft Outlook, Written Communication, Verbal Communication, Conflict Resolution, Financial Reporting
Specialization
Candidates must have a bachelor's degree in a culinary field and at least five years of related experience, including supervisory experience in a hotel or casino. Proficiency in Microsoft Office and the ability to work flexible shifts, including holidays and weekends, is required.
Experience Required
Minimum 5 year(s)
Chef Pâtissier at Groupement Les Mousquetaires
Péronne, Hauts-de-France, France - Full Time
Skills Needed
Pastry Design, Team Management, Budget Control, Inventory Management, Recipe Development, Hygiene And Safety Standards, Strategic Thinking, Critical Reasoning, Customer Communication, Staff Training, Cost Control, Organizational Skills
Specialization
Proven experience as a Pastry Chef with strong management, delegation, and analytical skills for budget and performance tracking. Requires a passion for culinary creation, meticulous attention to detail, and the ability to adapt in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Preschool Chef at Little Sunshine Academy
Colorado Springs, Colorado, United States - Full Time
Skills Needed
Meal Planning, Nutritional 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 requirements include the ability to lift up to 35 lbs approximately 100 times per shift.
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, delhi, India -
Full Time

Start Date

Immediate

Expiry Date

05 Oct, 26

Salary

0.0

Posted On

07 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Staff Training

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 • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university 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. Combining timeless glamour with a vanguard spirit, St. Regis Hotels & Resorts is committed to delivering exquisite experiences at more than 50 luxury hotels and resorts in the best addresses around the world. Beginning with the debut of The St. Regis hotel in New York by John Jacob Astor IV at the dawn of the twentieth century, the brand has remained committed to an uncompromising level of bespoke and anticipatory service for all of its guests, delivered flawlessly by a team of gracious hosts that combine classic sophistication and modern sensibility, as well as our signature Butler Service. We invite you to explore careers at St. Regis. In joining St. Regis, 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
Accountable for the overall success of daily kitchen operations, including leading staff and managing all food-related functions across various outlets. Focuses on maintaining high-quality culinary standards, ensuring sanitation compliance, and maximizing financial performance.
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, delhi, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Staff Training
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Candidates must demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
George Town, Penang, Malaysia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Customer Service, Inventory Management, Performance Management, Food Presentation, Operational Leadership, Resource Planning
Specialization
Requires a high school diploma with 6 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Meriwether Godsey, Inc.
Andover, New Hampshire, United States - Full Time
Skills Needed
Menu Planning, Budget Management, Team Leadership, High Volume Dining, High End Catering, Haccp Standards, Vendor Management, Sustainable Practices, Project Management, Food Safety, Staff Development, Client Relationship Management
Specialization
Requires an Associate's degree or 5+ years of experience in contract food service, high-volume dining, and catering management. Candidates should possess strong leadership skills and a ServSafe Food Protection Manager Certification is preferred.
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.
Executive Chef at Three Oaks Senior Dining LLC
Dover, Delaware, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Cost Control, Staff Supervision, Sanitation Practices, Culinary Arts, Inventory Management, Hospitality Management, Plating And Presentation, Knife Skills, Microsoft Office, Google Docs
Specialization
Requires a high school diploma with 8 years of experience or a culinary/hospitality degree with at least 4 years of experience. Must hold a valid ServSafe certification and possess proficiency in Microsoft Office and Google Docs.
Experience Required
Minimum 5 year(s)
Executive Chef at Friendly Senior Living
Rochester, New York, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Safety, Budget Management, Inventory Management, Team Development, Regulatory Compliance, Hospitality, Catering, Vendor Management, Staff Training, Sanitation Standards
Specialization
Requires previous experience in a culinary leadership role such as Executive Chef or Culinary Director. A culinary degree or equivalent experience is preferred, along with strong knowledge of food safety and budget management.
Experience Required
Minimum 5 year(s)
Executive Chef at Sustainable Restaurant Group
Lake Oswego, Oregon, United States - Full Time
Skills Needed
Kitchen Management, Sushi Operations, P&L Management, Quality Control, Employee Training, Staff Development, Food Quality Assurance, Plating And Portioning, High Volume Kitchen Operations, Independent Judgment, Confidentiality, Culinary Arts
Specialization
Candidates must have at least 5 years of related culinary experience and 2 or more years of management experience in a high-volume, full-service kitchen. A valid Food Handlers Card is required, and sushi experience is preferred.
Experience Required
Minimum 5 year(s)
Traveling Chef at Glenncrest at Johns Creek
Pensacola, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Dining Operations Management, Menu Execution, Food Preparation, Team Mentorship, Food Safety Compliance, Staff Training, Operational Support, Problem Solving, People Leadership, Sanitation Standards, Menu Development
Specialization
Requires at least 5 years of culinary leadership experience and a ServSafe certification. An associate's degree or vocational certification in Culinary Arts or Hospitality Management is preferred.
Experience Required
Minimum 5 year(s)
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Rajasthan, India - Full Time
Skills Needed
Food Preparation, Cooking, Menu Planning, Kitchen Management, Food Safety, Portion Control, Staff Training, Quality Control, Recipe Adherence, Inventory Management, Cold Food Preparation, Team Leadership
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)
Executive Chef at Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Budgeting, P&L Analysis, Menu Development, Food Costing, Haccp, Food Safety Management, Leadership, Communication, Culinary Production, Sanitation Compliance, Customer Service, Strategic Planning
Specialization
Candidates must have a strong culinary background with luxury brands and demonstrated expertise in safety and sanitation compliance. Proficiency in Turkish is required, along with excellent leadership skills and the ability to manage multiple priorities.
Experience Required
Minimum 10 year(s)
Executive Chef at Lago
Cleveland, Ohio, United States - Full Time
Skills Needed
Culinary Management, Business Operations, Financial Management, Scheduling, Guest Experience, Ingredient Knowledge, Culinary Trends, Food Safety, Sanitation Standards, Pos Systems, Inventory Control, Beos, Team Leadership, Coaching, Staff Development, Continuous Improvement
Specialization
Requires a minimum of 3 years of experience in high-volume kitchen management. Culinary school education is preferred but not mandatory.
Experience Required
Minimum 2 year(s)
Preschool Chef at Little Sunshine Academy
Hendersonville, Tennessee, 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 lift up to 35 lbs repeatedly. Strong communication and organizational skills are required to build rapport with families and staff.
Preschool Chef at Little Sunshine Academy
Omaha, Nebraska, 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.
EXECUTIVE CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Management, Budgeting, Labor Projections, Kitchen Management, Food Quality Control, Sanitation Standards
Specialization
Requires 3+ years of kitchen management experience and proven culinary skills. Must possess a Maricopa County Food Handlers Card and be able to work 50 hours per week.
Experience Required
Minimum 2 year(s)
Executive Chef at RL Communities
Tallahassee, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Inventory Management, Staff Training, Budgeting, Vendor Management, Customer Service, Scratch Cooking, Microsoft Excel, Microsoft Outlook, Team Supervision
Specialization
Requires a high school diploma or GED, proven culinary leadership experience, and a ServSafe Manager certification. Candidates must be at least 21 years old and possess strong communication skills and basic proficiency in Microsoft Office.
Experience Required
Minimum 5 year(s)
Executive Chef at Aventura
Superior Charter Township, Michigan, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Labor Cost Management, Inventory Management, Team Mentorship, Operational Systems Management, Sourcing, Recipe Costing, Food Safety, Staff Training, Kitchen Operations
Specialization
Requires over 5 years of progressive culinary leadership experience in high-level, chef-driven environments. Candidates must possess strong operational management skills and the physical ability to work in a demanding kitchen environment.
Experience Required
Minimum 5 year(s)
Chef de Partie at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Kuching, Sarawak, Malaysia - Full Time
Skills Needed
Kitchen Supervision, Food Presentation, Portion Control, Inventory Management, Food Safety, Staff Training, Employee Coaching, Menu Planning, Quality Control, Guest Service
Specialization
Requires 4 to 6 years of related work experience and at least 2 years of supervisory experience. A degree from a technical, trade, or vocational school is preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Hollywood Casino at Greektown
Detroit, Michigan, United States - Full Time
Skills Needed
Menu Development, Food Cost Management, Labor Cost Control, Inventory Control, Staff Supervision, Budgeting, Regulatory Compliance, Customer Service, Quality Assurance, Microsoft Excel, Microsoft Word, Microsoft Outlook, Written Communication, Verbal Communication, Conflict Resolution, Financial Reporting
Specialization
Candidates must have a bachelor's degree in a culinary field and at least five years of related experience, including supervisory experience in a hotel or casino. Proficiency in Microsoft Office and the ability to work flexible shifts, including holidays and weekends, is required.
Experience Required
Minimum 5 year(s)
Chef Pâtissier at Groupement Les Mousquetaires
Péronne, Hauts-de-France, France - Full Time
Skills Needed
Pastry Design, Team Management, Budget Control, Inventory Management, Recipe Development, Hygiene And Safety Standards, Strategic Thinking, Critical Reasoning, Customer Communication, Staff Training, Cost Control, Organizational Skills
Specialization
Proven experience as a Pastry Chef with strong management, delegation, and analytical skills for budget and performance tracking. Requires a passion for culinary creation, meticulous attention to detail, and the ability to adapt in a fast-paced environment.
Experience Required
Minimum 5 year(s)
Preschool Chef at Little Sunshine Academy
Colorado Springs, Colorado, United States - Full Time
Skills Needed
Meal Planning, Nutritional 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 requirements include the ability to lift up to 35 lbs approximately 100 times per shift.