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Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pakhal, haryana, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership, Cost Control
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
Houston, Texas, United States - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Budgeting, Staff Training, Inventory Management, Customer Service, Sanitation Standards, Financial Performance, Leadership, Food Presentation
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or related field with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Amman, Amman, Jordan - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Leadership, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or related field with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Amman, Amman, Jordan - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Leadership, Operational Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Meriwether Godsey, Inc.
Holderness, New Hampshire, United States - Full Time
Skills Needed
Menu Planning, Budget Management, Team Leadership, High Volume Food Production, High End Catering, Vendor Relationship Management, Haccp Standards, 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)
Executive Chef at Hilton Japan
, , Fiji - Full Time
Skills Needed
Culinary Vision, Menu Crafting, Kitchen Management, Hospitality Management, Leadership, Teamwork, Strategic Planning, Operational Excellence
Specialization
Candidates must have a high school diploma and 10-15 years of experience as a Head of Kitchen in 4/5-star hotels or high-standard restaurants. Experience working with international chain hotels in a similar capacity is required.
Experience Required
Minimum 10 year(s)
Preschool Chef at Little Sunshine Academy
Roswell, Georgia, United States - Full Time
Skills Needed
Meal Preparation, Communication, Organization, Problem Solving, Relationship Building, Childcare Meal Service, Teamwork, Patience
Specialization
Candidates must meet state Child Care Licensing requirements and have experience in childcare meal service. A patient demeanor and the physical ability to lift up to 35 lbs repeatedly are required.
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nusa Dua, Bali, Indonesia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership, Cost Control
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Chef De Cusine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, gujarat, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Breakfast Chef at Radisson Hotel Group
Antwerp, Antwerp, Belgium - Full Time
Skills Needed
Kitchen Management, Supervisory Skills, Food Preparation, Buffet Management, Customer Service, Haccp Standards, Health And Safety Compliance, Stock Rotation, Problem Solving, Communication Skills, Cooking Techniques, Food Presentation
Specialization
Requires previous kitchen experience and strong supervisory skills with a hands-on leadership style. Must be committed to hygiene, safety standards, and delivering exceptional guest service.
Experience Required
Minimum 2 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Macau, Macau, China - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Guest Relations, Inventory Management, Performance Management, Food Presentation, Operational Leadership, Cost Control
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 expertise in food safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Chef De Cusine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Madurai, tamil nadu, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Sanitation Standards, Customer Service, Recipe Creation, Food Presentation, Team Leadership
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate expertise in food preparation, staff development, and compliance with safety regulations.
Experience Required
Minimum 2 year(s)
Executive Chef at Barclay House of Aiken
Baton Rouge, Louisiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Implementation, Staff Management, Inventory Management, Food Quality Control, Health And Sanitation Compliance, Hospitality Management, Customer Service, Budgeting, Scheduling, Regulatory Compliance, Pos Systems
Specialization
Requires an Associate's or Bachelor's degree in Culinary Arts or Hospitality along with ServSafe and Food Manager certifications. Candidates should have at least 2 years of experience in a lead cook role and preferred experience in staff management.
Experience Required
Minimum 2 year(s)
Executive Chef at Napa on Providence
Charlotte, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Budget Management, Inventory Management, Staff Training, Food Safety, Sanitation Standards, Performance Management, Event Coordination, Guest Relations, Kitchen Operations, Recipe Development
Specialization
Candidates must have at least 5 years of experience as an Executive Chef, preferably in high-volume, upscale restaurants. Formal culinary or business education and ServSafe certification are preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at JDM GOLF LLC
Phoenix, Arizona, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Costing, Quality Control, Food Safety Compliance, Event Planning, Catering Services, Budget Management, Vendor Management, Staff Training, Pos Systems, Microsoft Word, Microsoft Excel, Interpersonal Communication, Problem Solving
Specialization
Requires a culinary degree or approved apprentice program and a high school diploma or GED. Candidates must have 5 to 10 years of experience as an Executive Chef or Executive Sous Chef and a valid AZ Food Manager Certification.
Experience Required
Minimum 5 year(s)
Executive Chef at Culinesse LLC
Davidson, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Menu Creation, Food Cost Control, Kitchen Management, Sanitation Practices, Catering Services, Staff Supervision, Plating And Presentation, Knife Skills, Inventory Management, Special Diet Preparation, Performance Reviews
Specialization
Candidates must have a high school diploma and at least four years of experience as an Executive Chef. Experience in contract food service and senior dining is strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Harbor Retirement Associates
Olney, Maryland, United States - Full Time
Skills Needed
Menu Planning, Inventory Management, Food Preparation, Staff Supervision, Haccp Compliance, Osha Regulations, Sanitation Standards, Nutritional Guidelines, Performance Appraisals, Budgeting, Microsoft Office, Outlook, Communication, Decision Making, Infection Control, Servant Leadership
Specialization
Candidates must have a high school diploma, a valid Certified Dietary Manager certification, and at least one year of experience in both cooking and management. Knowledge of HACCP, OSHA, and state food-handling regulations is required.
Experience Required
Minimum 2 year(s)
Chef de Partie at Accor
Megamendung, West Java, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Kitchen Operations, Staff Supervision, Haccp, Food Safety, Hygiene Standards, Inventory Control, Time Management, Communication, Teamwork, Cost Control
Specialization
Requires 3-5 years of culinary experience, preferably in a 4- or 5-star hotel environment. Candidates must possess strong knowledge of cooking techniques and the ability to work under pressure in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Chef De Partie at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Haccp Guidelines, Food Presentation, Kitchen Hygiene, Standardized Recipes, Food Safety Management, Buffet Decoration, Inventory Management, Cooking Techniques, Portion Control, Waste Reduction
Specialization
Requires at least a high school diploma or vocational diploma and a minimum of 8 years of practical experience in the culinary field. Must possess expert knowledge of cooking techniques and technical expertise in kitchen processes.
Experience Required
Minimum 5 year(s)
Executive Chef at Trailborn Hotel Management LLC
Jackson, Wyoming, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Banquet Operations, Cost Control, Food Safety, Team Management, Inventory Management, Staff Training, Event Execution, Budgeting, Sanitation Standards, Dietary Accommodations
Specialization
Candidates should have at least 5 years of progressive culinary leadership experience in upscale restaurant and banquet environments. A culinary degree and ServSafe certification are preferred or required.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pakhal, haryana, India -
Full Time

Start Date

Immediate

Expiry Date

30 Sep, 26

Salary

0.0

Posted On

02 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

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

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. Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of “Wonderful Hospitality. Always.” by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that’s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, 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.   JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you’re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand’s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you’ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That’s The JW Treatment™. In joining JW Marriott, 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
Pakhal, haryana, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership, Cost Control
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
Houston, Texas, United States - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Budgeting, Staff Training, Inventory Management, Customer Service, Sanitation Standards, Financial Performance, Leadership, Food Presentation
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or related field with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Amman, Amman, Jordan - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Leadership, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or related field with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Amman, Amman, Jordan - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Leadership, Operational Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Meriwether Godsey, Inc.
Holderness, New Hampshire, United States - Full Time
Skills Needed
Menu Planning, Budget Management, Team Leadership, High Volume Food Production, High End Catering, Vendor Relationship Management, Haccp Standards, 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)
Executive Chef at Hilton Japan
, , Fiji - Full Time
Skills Needed
Culinary Vision, Menu Crafting, Kitchen Management, Hospitality Management, Leadership, Teamwork, Strategic Planning, Operational Excellence
Specialization
Candidates must have a high school diploma and 10-15 years of experience as a Head of Kitchen in 4/5-star hotels or high-standard restaurants. Experience working with international chain hotels in a similar capacity is required.
Experience Required
Minimum 10 year(s)
Preschool Chef at Little Sunshine Academy
Roswell, Georgia, United States - Full Time
Skills Needed
Meal Preparation, Communication, Organization, Problem Solving, Relationship Building, Childcare Meal Service, Teamwork, Patience
Specialization
Candidates must meet state Child Care Licensing requirements and have experience in childcare meal service. A patient demeanor and the physical ability to lift up to 35 lbs repeatedly are required.
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Nusa Dua, Bali, Indonesia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership, Cost Control
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food handling and sanitation standards.
Experience Required
Minimum 5 year(s)
Chef De Cusine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, gujarat, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Menu Development, Food Safety, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Leadership
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hospitality with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 year(s)
Breakfast Chef at Radisson Hotel Group
Antwerp, Antwerp, Belgium - Full Time
Skills Needed
Kitchen Management, Supervisory Skills, Food Preparation, Buffet Management, Customer Service, Haccp Standards, Health And Safety Compliance, Stock Rotation, Problem Solving, Communication Skills, Cooking Techniques, Food Presentation
Specialization
Requires previous kitchen experience and strong supervisory skills with a hands-on leadership style. Must be committed to hygiene, safety standards, and delivering exceptional guest service.
Experience Required
Minimum 2 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Macau, Macau, China - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Guest Relations, Inventory Management, Performance Management, Food Presentation, Operational Leadership, Cost Control
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 expertise in food safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Chef De Cusine at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Madurai, tamil nadu, India - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Safety, Staff Supervision, Budget Management, Inventory Control, Sanitation Standards, Customer Service, Recipe Creation, Food Presentation, Team Leadership
Specialization
Requires a high school diploma with 4 years of culinary experience, or a 2-year degree in Culinary Arts or Hotel Management with 2 years of experience. Candidates must demonstrate expertise in food preparation, staff development, and compliance with safety regulations.
Experience Required
Minimum 2 year(s)
Executive Chef at Barclay House of Aiken
Baton Rouge, Louisiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Implementation, Staff Management, Inventory Management, Food Quality Control, Health And Sanitation Compliance, Hospitality Management, Customer Service, Budgeting, Scheduling, Regulatory Compliance, Pos Systems
Specialization
Requires an Associate's or Bachelor's degree in Culinary Arts or Hospitality along with ServSafe and Food Manager certifications. Candidates should have at least 2 years of experience in a lead cook role and preferred experience in staff management.
Experience Required
Minimum 2 year(s)
Executive Chef at Napa on Providence
Charlotte, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Budget Management, Inventory Management, Staff Training, Food Safety, Sanitation Standards, Performance Management, Event Coordination, Guest Relations, Kitchen Operations, Recipe Development
Specialization
Candidates must have at least 5 years of experience as an Executive Chef, preferably in high-volume, upscale restaurants. Formal culinary or business education and ServSafe certification are preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at JDM GOLF LLC
Phoenix, Arizona, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Menu Development, Food Costing, Quality Control, Food Safety Compliance, Event Planning, Catering Services, Budget Management, Vendor Management, Staff Training, Pos Systems, Microsoft Word, Microsoft Excel, Interpersonal Communication, Problem Solving
Specialization
Requires a culinary degree or approved apprentice program and a high school diploma or GED. Candidates must have 5 to 10 years of experience as an Executive Chef or Executive Sous Chef and a valid AZ Food Manager Certification.
Experience Required
Minimum 5 year(s)
Executive Chef at Culinesse LLC
Davidson, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Menu Creation, Food Cost Control, Kitchen Management, Sanitation Practices, Catering Services, Staff Supervision, Plating And Presentation, Knife Skills, Inventory Management, Special Diet Preparation, Performance Reviews
Specialization
Candidates must have a high school diploma and at least four years of experience as an Executive Chef. Experience in contract food service and senior dining is strongly preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Harbor Retirement Associates
Olney, Maryland, United States - Full Time
Skills Needed
Menu Planning, Inventory Management, Food Preparation, Staff Supervision, Haccp Compliance, Osha Regulations, Sanitation Standards, Nutritional Guidelines, Performance Appraisals, Budgeting, Microsoft Office, Outlook, Communication, Decision Making, Infection Control, Servant Leadership
Specialization
Candidates must have a high school diploma, a valid Certified Dietary Manager certification, and at least one year of experience in both cooking and management. Knowledge of HACCP, OSHA, and state food-handling regulations is required.
Experience Required
Minimum 2 year(s)
Chef de Partie at Accor
Megamendung, West Java, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking Techniques, Kitchen Operations, Staff Supervision, Haccp, Food Safety, Hygiene Standards, Inventory Control, Time Management, Communication, Teamwork, Cost Control
Specialization
Requires 3-5 years of culinary experience, preferably in a 4- or 5-star hotel environment. Candidates must possess strong knowledge of cooking techniques and the ability to work under pressure in a fast-paced setting.
Experience Required
Minimum 2 year(s)
Chef De Partie at Accor
Sharm El Sheikh, South Sinai, Egypt - Full Time
Skills Needed
Haccp Guidelines, Food Presentation, Kitchen Hygiene, Standardized Recipes, Food Safety Management, Buffet Decoration, Inventory Management, Cooking Techniques, Portion Control, Waste Reduction
Specialization
Requires at least a high school diploma or vocational diploma and a minimum of 8 years of practical experience in the culinary field. Must possess expert knowledge of cooking techniques and technical expertise in kitchen processes.
Experience Required
Minimum 5 year(s)
Executive Chef at Trailborn Hotel Management LLC
Jackson, Wyoming, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Banquet Operations, Cost Control, Food Safety, Team Management, Inventory Management, Staff Training, Event Execution, Budgeting, Sanitation Standards, Dietary Accommodations
Specialization
Candidates should have at least 5 years of progressive culinary leadership experience in upscale restaurant and banquet environments. A culinary degree and ServSafe certification are preferred or required.
Experience Required
Minimum 5 year(s)