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Executive Chef at Three Oaks Senior Dining LLC
Bethlehem, Pennsylvania, United States - Full Time
Skills Needed
Sanitation Practices, Food Cost Control, Team Supervision, Menu Development, Financial Analysis, Customer Satisfaction, Culinary Techniques, Staff Training, Inventory Management, Production Planning, Leadership, Time Management, Professionalism, Attention To Detail, Knife Skills, Servsafe Certification
Specialization
Candidates must possess either a high school diploma with 8 years of related experience or a 2-year Culinary/4-year Hospitality degree with 4+ years of experience, along with a valid ServSafe certification. The role requires the ability to work nights, weekends, and holidays, and proficiency in Microsoft Office and Google Docs is necessary.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Bhubaneswar, Odisha, India - Full Time
Skills Needed
Menu Development, Culinary Creativity, Food Safety Standards, Hygiene Protocols, Inventory Control, Vendor Relations, Food Costing, Budget Management, Plating, Presentation, Quality Assurance, Culinary Trends, Team Management, Problem Solving, Haccp Principles, Kitchen Management Software
Specialization
Candidates must possess a minimum of 10 years of professional culinary experience, including at least 5 years in a kitchen management or executive chef role, demonstrating strong leadership. Essential qualifications include comprehensive knowledge of food safety, menu development, budgeting, and proficiency with kitchen management software.
Experience Required
Minimum 10 year(s)
Executive Chef at Schulte Hospitality Group
Wallingford, Connecticut, United States - Full Time
Skills Needed
Long Term Planning, Short Term Planning, Kitchen Operations, Culinary Department Management, Associate Management, Hiring, Training, Coaching, Counseling, Performance Reviews, Procurement, Food Production, Cost Control, Budget Management, Menu Development, Accident Prevention
Specialization
A Bachelor's degree is preferred, and candidates must possess a minimum of three years of experience in a culinary leadership role, with food safety certification being preferred. Key abilities include multitasking, being a team player, and consistently exceeding guest expectations.
Experience Required
Minimum 2 year(s)
Restaurangchef at ChopChop
Karlstad, , Sweden - Full Time
Skills Needed
Leadership, Team Management, Guest Experience Creation, Fast Paced Environment, Customer Focus, Goal Orientation, Decision Making, Team Motivation, Operational Management, Strategic Planning, Personnel Management, Result Delivery, Work Environment Management, Service Quality, Sales Management, Scheduling
Specialization
Candidates must have at least two years of experience in a similar leadership role, preferably as a Restaurant Manager or Store Manager, with a background in the restaurant or retail sector. Essential qualities include being a secure and inspiring leader who thrives on seeing people grow, being structured, solution-oriented, motivated by clear goals, and possessing a strong service orientation with attention to detail.
Experience Required
Minimum 2 year(s)
Executive Chef at VINAYAKA HOSPITALITY OAKBROOK
Wheeling, Illinois, United States - Full Time
Skills Needed
Food Production, Supervision, Menu Planning, Staffing, Scheduling, Training, Cost Control, Leadership, Coaching, Organization, Communication, Time Management, Detail Orientation, Guest Satisfaction, Financial Management, Recipe Development
Specialization
Candidates must possess strong leadership, culinary excellence, and sound, profitable management techniques, including the ability to coach staff and implement systems in a fast-paced environment. Essential requirements include strong communication, organizational skills, knowledge of computer accounting/budgetary analysis, and the physical ability to work in extreme kitchen temperatures and handle heavy lifting/equipment.
Experience Required
Minimum 10 year(s)
Executive Chef at Charleston Regional Aviation Authority
North Charleston, South Carolina, United States - Full Time
Skills Needed
Food Preparation, Quality Control, Staff Management, Menu Development, Training, Scheduling, Food Safety, Documentation, Resource Management, Team Leadership, Communication, Problem Solving, Time Management, Equipment Operation, Performance Evaluation, Customer Service
Specialization
Candidates must have an associate degree and five years of experience in a related field. A valid South Carolina driver's license is also required.
Experience Required
Minimum 5 year(s)
Executive Chef at Downtown Flagstaff Marriott Residence Inn
Siliguri, west bengal, India - Full Time
Skills Needed
Culinary Skills, Leadership, Team Management, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Interpersonal Skills, Communication, Quality Control, Sanitation Standards, Performance Monitoring, Employee Development, Cooking Techniques
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership and culinary skills are essential for this role.
Experience Required
Minimum 5 year(s)
Specialty Chef at Courtyard by Marriott Keene
Truckee, California, United States - Full Time
Skills Needed
Culinary Skills, Food Preparation, Menu Development, Team Leadership, Sanitation Standards, Guest Satisfaction, Budget Management, Training, Communication, Problem Solving, Quality Control, Food Presentation, Interpersonal Skills, Safety Standards, Employee Development, Customer Service
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and the ability to maintain high standards of food quality and guest satisfaction are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Sustainable Restaurant Group
Kirkland, Washington, United States - Full Time
Skills Needed
Culinary Skills, Operational Excellence, Food Quality, Service, Guest Experience, Kitchen Operations, Sushi Operations, P&L Impact, Quality Control, Portioning, Plating, Hiring, Training, Employee Development, Independent Judgment, Discretion
Specialization
Candidates must possess a minimum of five years of related culinary experience and/or training, along with two or more years of management experience leading Back of House operations in a high-volume, full-service kitchen, with sushi experience being preferred. Essential abilities include regularly exercising independent judgment and discretion, and handling sensitive information professionally.
Experience Required
Minimum 5 year(s)
Executive Chef at Spring Hill Suites by Marriott Lehi at Thanksgiving Point
, maharashtra, India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Purchasing, Menu Development, Budget Management, Customer Service, Human Resources, Performance Appraisal, Problem Solving, Communication Skills, Team Building
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience.
Experience Required
Minimum 5 year(s)
Executive Chef at Lazy Dog Family, LLC
Alpharetta, Georgia, United States - Full Time
Skills Needed
High Volume Experience, Budget Management, Food Safety Programs, Staff Leadership, Talent Identification, Hiring, Developing, Performance Management, Inventory Processing, Payroll, Scheduling, Guest Complaint Resolution, Communication, Decision Making, Relationship Building, Quality Control
Specialization
Candidates must possess high-volume, full-service executive chef experience and demonstrate the ability to foster a fun working environment with a 'Never Settle' outlook. Essential qualifications include strong judgment, decision-making skills, and the ability to build effective relationships with culinary, hospitality staff, and guests.
Experience Required
Minimum 5 year(s)
Chef/Cook (FT) at Delmar Gardens of Chesterfield
Chesterfield, Missouri, United States - Full Time
Skills Needed
Culinary Skills, Meal Preparation, Artistic Skills, Experience In Hospitals, Experience In Hotels, Experience In Banquets, Experience In Senior Housing
Specialization
Prior experience in hospitals, hotels, banquets, or senior housing is a plus. The position requires artistic culinary skills and a passion for serving residents.
Chef/Cook (PT) at Delmar Gardens of Chesterfield
Chesterfield, Missouri, United States - Full Time
Skills Needed
Culinary Skills, Meal Preparation, Artistic Skills, Hospitality Experience, Senior Housing Experience
Specialization
Prior experience in hospitals, hotels, banquets, or senior housing is a plus. The position is ideal for someone with artistic culinary skills.
Chef de Partie at Accor
Ankara, Ankara, Turkey - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Menu Creation, Hygiene Standards, Safety Standards, Inventory Management, Supply Ordering, Staff Training, Team Leadership, Presentation
Specialization
Candidates must possess 2 to 5 years of experience as a Chef de Partie, coupled with strong knowledge of kitchen operations and food preparation techniques. A commitment to hygiene and safety standards, along with being a creative team player with good communication skills, is essential.
Experience Required
Minimum 2 year(s)
Chef de Partie at Accor
Amsterdam, North Holland, Netherlands - Full Time
Skills Needed
Cooking, Food Preparation, Presentation, Haccp Knowledge, Team Player, Communication Skills, Flexibility, Seasonal Products
Specialization
The ideal candidate is an enthusiastic and inspirational cook, preferably with a completed chef’s training level 3 or equivalent demonstrable work experience. Applicants must possess HACCP knowledge, great English communication skills, flexibility, and a strong team spirit.
Experience Required
Minimum 2 year(s)
Executive Chef at American Cruise Lines
Beaufort, South Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Sanitation Standards, Staff Training, Communication, Problem Solving, Adaptability
Specialization
Candidates must have 6-8+ years of experience in full-service hospitality settings and possess strong leadership and culinary skills. A TWIC credential is required, and candidates must be able to live and work onboard a vessel for extended periods.
Experience Required
Minimum 10 year(s)
Chef de Partie at IHG Career
, , United Arab Emirates - Full Time
Skills Needed
Presentation, Flavour Dedication, High Standards Setting, Workstation Ownership, Supply Management, Equipment Management, Waste Management, Cleanliness, Hygiene Compliance, Washing Up, Team Player, Physical Strength, Reading, Writing, Basic Maths, Communication
Specialization
Candidates must possess the physical strength to handle heavy objects up to 50lbs, along with basic literacy and numeracy skills. Flexibility to work nights, weekends, and holidays is required, alongside compliance with local food handling laws and strong communication abilities.
Chef de Partie at Relais & Châteaux Park-Hotel Egerner Höfe
Bristol, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Menu Development, Food Safety, Health And Safety, Teamwork, Communication, Attention To Detail, Culinary Arts, Modern British Cuisine
Specialization
The ideal candidate has at least 5 years of experience in a 2 AA Rosette environment or higher. You must possess a professional approach, strong communication skills, and the ability to work effectively under pressure.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Purchasing, Menu Development, Budget Management, Guest Service, Team Building, Performance Management, Problem Solving, Human Resources, Hospitality
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience.
Experience Required
Minimum 5 year(s)
Chef de Partie at Residence Inn Marriott Provo South University
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Garnish, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Team Support, Guest Service
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside professional conduct and teamwork.
Experience Required
Minimum 2 year(s)
Executive Chef at Three Oaks Senior Dining LLC
Bethlehem, Pennsylvania, United States -
Full Time

Start Date

Immediate

Expiry Date

03 Jun, 26

Salary

0.0

Posted On

05 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Sanitation Practices, Food Cost Control, Team Supervision, Menu Development, Financial Analysis, Customer Satisfaction, Culinary Techniques, Staff Training, Inventory Management, Production Planning, Leadership, Time Management, Professionalism, Attention To Detail, Knife Skills, ServSafe Certification

Industry

Description
Description About Three Oaks Senior Dining, LLC Three Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve. Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency—in sourcing, preparation, communication, and pricing—are the foundation of everything we do. At Three Oaks, we recognize that food is more than a meal. It’s a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life. About the Role Are you a collaborative, forward-thinking leader with a passion for hospitality and innovation? Do you thrive in a dynamic environment where personal connection, high standards, and meaningful service are essential? We’re looking for team members who lead with integrity, inspire excellence, and are driven to elevate the dining experience in senior living. Ideal candidates bring a strong background in operations, team development, and customer satisfaction, along with the ability to adapt and find creative solutions in a fast-paced setting. This is a highly collaborative role that requires the ability to manage multiple priorities, work across departments, and engage with diverse stakeholders—all while delivering exceptional experiences to residents and guests alike. Responsibilities Assure proper sanitation practices are followed by cleaning and sanitizing workstations and equipment. Must follow all Three Oaks, client and regulatory and safety rules and procedures and provide trainings (sanitation, allergy trainings, etc.) as needed; Assure smooth kitchen operation by coordinating with related food and beverage departments; Control food costs by maintaining accurate records of all food ingredients used; Works with the leadership team to understand financial information including: sales reports, meal counts, etc. to achieve fiscal responsibility while driving resident satisfaction. Meet with the Resident Food Council to understand needs, requests, etc. to create new menus and see to their proper development and implementation; Work with Corporate Chef to create specials, menu efficiencies across the community as well as a costing strategy Supervise other cooks, on a one-to-one basis, instructing and guiding them in their jobs; Direct supervision of day-to-day operation of all kitchen functions; Ensure preparation, plating and presentation standards are maintained; Orient employees to the department and providing training on job responsibilities; Hold daily shift meetings and weekly in-service meetings: Provide all recipes for production sheets and ensure compliance to those recipes Provide kitchen staff with daily production sheets that have recipes attached; Review BEO’s weekly and assign prep and other duties on the production sheets; Prioritize and assign work, and conduct performance reviews; Recommend and implement procedural or production changes; May prepare food and serve customers at an a la carte station. Provides the highest quality of service to customers at all times; Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use; Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment; Reports all accidents and injuries in a timely manner; Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques; Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets; Enters Menu Cycles, Special Menus, all recipes, and production into the menu management platform or other production program in use; Teaches and trains all staff members production system and production program as needed for their respective role; Advanced knife skills required; Uses production software to enter pre- and post-production data software; Will take inventory weekly, and enter inventory into the production; Will perform other duties and responsibilities as assigned. Competencies Presents self in a highly professional manner to others and understands that honesty and ethics are essential; Ability to monitor or assess the performance of yourself, other individuals, or organization to make improvements or take corrective action; Ability to motivate, develop, and direct people as they work and identify best people for the job; Ability to manage one's own time and the time of others; Willingness to be open to learning and growing; Maturity of judgment and behavior; Maintains high standards for work areas and appearance; Maintains a positive attitude; Ability to communicate with clients, co-workers and other departments with professionalism and respect; Holds all staff to the same standards of professionalism (ie; no cursing in the kitchen) Requires complete knowledge of kitchen equipment; Physical Requirements: Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses; Significant walking or other means of mobility; Ability to work in a standing position for long periods of time (up to 8 hours); Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. Dependability: Job requires being reliable, responsible, and dependable, and fulfilling obligations. Stress Tolerance: Job requires accepting criticism and dealing calmly and effectively with high-stress situations. Leadership: Job requires a willingness to lead, take charge, and offer opinions and direction. Self-Control: Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail: Job requires being careful about detail and thorough in completing work tasks. Requirements A high school diploma or equivalent with 8 years related work experience A 2 year Culinary Degree or 4 year Hospitality degree with Four (4) or more years of related work experience; Valid ServSafe certification Must comply with any dress code requirements; Must be able to work nights, weekends and some holidays; Must have working knowledge of Microsoft Office and Google Docs. Must be able to type twenty words per minute.
Responsibilities
The Executive Chef is responsible for overseeing all kitchen operations, ensuring adherence to sanitation and safety procedures, and managing food costs through accurate record-keeping. This role involves supervising kitchen staff, developing menus based on resident feedback, and maintaining high standards for food preparation and presentation.
Executive Chef at Three Oaks Senior Dining LLC
Bethlehem, Pennsylvania, United States - Full Time
Skills Needed
Sanitation Practices, Food Cost Control, Team Supervision, Menu Development, Financial Analysis, Customer Satisfaction, Culinary Techniques, Staff Training, Inventory Management, Production Planning, Leadership, Time Management, Professionalism, Attention To Detail, Knife Skills, Servsafe Certification
Specialization
Candidates must possess either a high school diploma with 8 years of related experience or a 2-year Culinary/4-year Hospitality degree with 4+ years of experience, along with a valid ServSafe certification. The role requires the ability to work nights, weekends, and holidays, and proficiency in Microsoft Office and Google Docs is necessary.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Bhubaneswar, Odisha, India - Full Time
Skills Needed
Menu Development, Culinary Creativity, Food Safety Standards, Hygiene Protocols, Inventory Control, Vendor Relations, Food Costing, Budget Management, Plating, Presentation, Quality Assurance, Culinary Trends, Team Management, Problem Solving, Haccp Principles, Kitchen Management Software
Specialization
Candidates must possess a minimum of 10 years of professional culinary experience, including at least 5 years in a kitchen management or executive chef role, demonstrating strong leadership. Essential qualifications include comprehensive knowledge of food safety, menu development, budgeting, and proficiency with kitchen management software.
Experience Required
Minimum 10 year(s)
Executive Chef at Schulte Hospitality Group
Wallingford, Connecticut, United States - Full Time
Skills Needed
Long Term Planning, Short Term Planning, Kitchen Operations, Culinary Department Management, Associate Management, Hiring, Training, Coaching, Counseling, Performance Reviews, Procurement, Food Production, Cost Control, Budget Management, Menu Development, Accident Prevention
Specialization
A Bachelor's degree is preferred, and candidates must possess a minimum of three years of experience in a culinary leadership role, with food safety certification being preferred. Key abilities include multitasking, being a team player, and consistently exceeding guest expectations.
Experience Required
Minimum 2 year(s)
Restaurangchef at ChopChop
Karlstad, , Sweden - Full Time
Skills Needed
Leadership, Team Management, Guest Experience Creation, Fast Paced Environment, Customer Focus, Goal Orientation, Decision Making, Team Motivation, Operational Management, Strategic Planning, Personnel Management, Result Delivery, Work Environment Management, Service Quality, Sales Management, Scheduling
Specialization
Candidates must have at least two years of experience in a similar leadership role, preferably as a Restaurant Manager or Store Manager, with a background in the restaurant or retail sector. Essential qualities include being a secure and inspiring leader who thrives on seeing people grow, being structured, solution-oriented, motivated by clear goals, and possessing a strong service orientation with attention to detail.
Experience Required
Minimum 2 year(s)
Executive Chef at VINAYAKA HOSPITALITY OAKBROOK
Wheeling, Illinois, United States - Full Time
Skills Needed
Food Production, Supervision, Menu Planning, Staffing, Scheduling, Training, Cost Control, Leadership, Coaching, Organization, Communication, Time Management, Detail Orientation, Guest Satisfaction, Financial Management, Recipe Development
Specialization
Candidates must possess strong leadership, culinary excellence, and sound, profitable management techniques, including the ability to coach staff and implement systems in a fast-paced environment. Essential requirements include strong communication, organizational skills, knowledge of computer accounting/budgetary analysis, and the physical ability to work in extreme kitchen temperatures and handle heavy lifting/equipment.
Experience Required
Minimum 10 year(s)
Executive Chef at Charleston Regional Aviation Authority
North Charleston, South Carolina, United States - Full Time
Skills Needed
Food Preparation, Quality Control, Staff Management, Menu Development, Training, Scheduling, Food Safety, Documentation, Resource Management, Team Leadership, Communication, Problem Solving, Time Management, Equipment Operation, Performance Evaluation, Customer Service
Specialization
Candidates must have an associate degree and five years of experience in a related field. A valid South Carolina driver's license is also required.
Experience Required
Minimum 5 year(s)
Executive Chef at Downtown Flagstaff Marriott Residence Inn
Siliguri, west bengal, India - Full Time
Skills Needed
Culinary Skills, Leadership, Team Management, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Interpersonal Skills, Communication, Quality Control, Sanitation Standards, Performance Monitoring, Employee Development, Cooking Techniques
Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership and culinary skills are essential for this role.
Experience Required
Minimum 5 year(s)
Specialty Chef at Courtyard by Marriott Keene
Truckee, California, United States - Full Time
Skills Needed
Culinary Skills, Food Preparation, Menu Development, Team Leadership, Sanitation Standards, Guest Satisfaction, Budget Management, Training, Communication, Problem Solving, Quality Control, Food Presentation, Interpersonal Skills, Safety Standards, Employee Development, Customer Service
Specialization
Candidates must have either a high school diploma with 4 years of culinary experience or a 2-year degree in a related field with 2 years of experience. Strong leadership, culinary skills, and the ability to maintain high standards of food quality and guest satisfaction are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Sustainable Restaurant Group
Kirkland, Washington, United States - Full Time
Skills Needed
Culinary Skills, Operational Excellence, Food Quality, Service, Guest Experience, Kitchen Operations, Sushi Operations, P&L Impact, Quality Control, Portioning, Plating, Hiring, Training, Employee Development, Independent Judgment, Discretion
Specialization
Candidates must possess a minimum of five years of related culinary experience and/or training, along with two or more years of management experience leading Back of House operations in a high-volume, full-service kitchen, with sushi experience being preferred. Essential abilities include regularly exercising independent judgment and discretion, and handling sensitive information professionally.
Experience Required
Minimum 5 year(s)
Executive Chef at Spring Hill Suites by Marriott Lehi at Thanksgiving Point
, maharashtra, India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Purchasing, Menu Development, Budget Management, Customer Service, Human Resources, Performance Appraisal, Problem Solving, Communication Skills, Team Building
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience.
Experience Required
Minimum 5 year(s)
Executive Chef at Lazy Dog Family, LLC
Alpharetta, Georgia, United States - Full Time
Skills Needed
High Volume Experience, Budget Management, Food Safety Programs, Staff Leadership, Talent Identification, Hiring, Developing, Performance Management, Inventory Processing, Payroll, Scheduling, Guest Complaint Resolution, Communication, Decision Making, Relationship Building, Quality Control
Specialization
Candidates must possess high-volume, full-service executive chef experience and demonstrate the ability to foster a fun working environment with a 'Never Settle' outlook. Essential qualifications include strong judgment, decision-making skills, and the ability to build effective relationships with culinary, hospitality staff, and guests.
Experience Required
Minimum 5 year(s)
Chef/Cook (FT) at Delmar Gardens of Chesterfield
Chesterfield, Missouri, United States - Full Time
Skills Needed
Culinary Skills, Meal Preparation, Artistic Skills, Experience In Hospitals, Experience In Hotels, Experience In Banquets, Experience In Senior Housing
Specialization
Prior experience in hospitals, hotels, banquets, or senior housing is a plus. The position requires artistic culinary skills and a passion for serving residents.
Chef/Cook (PT) at Delmar Gardens of Chesterfield
Chesterfield, Missouri, United States - Full Time
Skills Needed
Culinary Skills, Meal Preparation, Artistic Skills, Hospitality Experience, Senior Housing Experience
Specialization
Prior experience in hospitals, hotels, banquets, or senior housing is a plus. The position is ideal for someone with artistic culinary skills.
Chef de Partie at Accor
Ankara, Ankara, Turkey - Full Time
Skills Needed
Kitchen Operations, Food Preparation, Menu Creation, Hygiene Standards, Safety Standards, Inventory Management, Supply Ordering, Staff Training, Team Leadership, Presentation
Specialization
Candidates must possess 2 to 5 years of experience as a Chef de Partie, coupled with strong knowledge of kitchen operations and food preparation techniques. A commitment to hygiene and safety standards, along with being a creative team player with good communication skills, is essential.
Experience Required
Minimum 2 year(s)
Chef de Partie at Accor
Amsterdam, North Holland, Netherlands - Full Time
Skills Needed
Cooking, Food Preparation, Presentation, Haccp Knowledge, Team Player, Communication Skills, Flexibility, Seasonal Products
Specialization
The ideal candidate is an enthusiastic and inspirational cook, preferably with a completed chef’s training level 3 or equivalent demonstrable work experience. Applicants must possess HACCP knowledge, great English communication skills, flexibility, and a strong team spirit.
Experience Required
Minimum 2 year(s)
Executive Chef at American Cruise Lines
Beaufort, South Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Sanitation Standards, Staff Training, Communication, Problem Solving, Adaptability
Specialization
Candidates must have 6-8+ years of experience in full-service hospitality settings and possess strong leadership and culinary skills. A TWIC credential is required, and candidates must be able to live and work onboard a vessel for extended periods.
Experience Required
Minimum 10 year(s)
Chef de Partie at IHG Career
, , United Arab Emirates - Full Time
Skills Needed
Presentation, Flavour Dedication, High Standards Setting, Workstation Ownership, Supply Management, Equipment Management, Waste Management, Cleanliness, Hygiene Compliance, Washing Up, Team Player, Physical Strength, Reading, Writing, Basic Maths, Communication
Specialization
Candidates must possess the physical strength to handle heavy objects up to 50lbs, along with basic literacy and numeracy skills. Flexibility to work nights, weekends, and holidays is required, alongside compliance with local food handling laws and strong communication abilities.
Chef de Partie at Relais & Châteaux Park-Hotel Egerner Höfe
Bristol, England, United Kingdom - Full Time
Skills Needed
Food Preparation, Menu Development, Food Safety, Health And Safety, Teamwork, Communication, Attention To Detail, Culinary Arts, Modern British Cuisine
Specialization
The ideal candidate has at least 5 years of experience in a 2 AA Rosette environment or higher. You must possess a professional approach, strong communication skills, and the ability to work effectively under pressure.
Experience Required
Minimum 5 year(s)
Executive Chef at SINGAPORE MARRIOTT TANG PLAZA HOTEL
Mumbai, maharashtra, India - Full Time
Skills Needed
Culinary Talent, Staff Leadership, Food Preparation, Financial Performance, Quality Control, Staff Development, Sanitation Standards, Purchasing, Menu Development, Budget Management, Guest Service, Team Building, Performance Management, Problem Solving, Human Resources, Hospitality
Specialization
Candidates need either a high school diploma or GED with 6 years of culinary experience, or a 2-year degree in Culinary Arts/Hotel Management with 4 years of relevant experience.
Experience Required
Minimum 5 year(s)
Chef de Partie at Residence Inn Marriott Provo South University
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Food Preparation, Cooking, Portion Control, Garnish, Food Quality Monitoring, Recipe Adherence, Cold Food Preparation, Safety Procedures, Team Support, Guest Service
Specialization
Candidates should ideally possess a Technical, Trade, or Vocational School Degree and have at least 3 years of related work experience, although no prior supervisory experience is required. The role demands physical stamina, including standing for extended periods and lifting up to 25 pounds, alongside professional conduct and teamwork.
Experience Required
Minimum 2 year(s)