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Executive Assistant Jobs overseas

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Executive Chef at Tavistock Restaurants
Orlando, Florida, United States - Full Time
Skills Needed
Menu Development, Kitchen Design, Boh Operations, Team Building, Financial Performance, Food Quality Control, Recruitment, Haccp Compliance, Inventory Management, Recipe Costing, Vendor Management, Staff Mentoring, P&L Management, Modern Mexican Cuisine, High Volume Dining, Scratch Kitchen Management
Specialization
Requires 7+ years of culinary leadership experience, including at least 3 years as an Executive Chef in a high-volume environment. Proven success in opening concept-driven restaurants and deep knowledge of scratch kitchens and business acumen is essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Optalis
New York, New York, United States - Full Time
Skills Needed
Culinary Operations, Staff Leadership, Budget Management, Inventory Control, Food Safety Compliance, Recruitment, Menu Development, Labor Cost Management, Microsoft Office Suite, Customer Service, Project Management, Time Management, Problem Solving, Vendor Management, Payroll Administration, Mentorship
Specialization
Candidates need 3-5 years of management experience in complex leisure entertainment and prior experience as a senior chef in high-volume environments. A bachelor's degree in Culinary Science or a relevant field is preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Optalis
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Culinary Operations, Staff Leadership, Budget Management, Inventory Control, Food Safety Compliance, Recruitment, Menu Development, Labor Cost Management, Customer Service, Microsoft Office Suite, Project Management, Time Management, Problem Solving, Vendor Management, Payroll Administration, Team Mentorship
Specialization
Candidates need 3-5 years of management experience in complex leisure entertainment and prior experience as a head chef in high-volume environments. A bachelor's degree in Culinary Science or a relevant field is preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Blossom Valley by Cogir
Orem, Utah, United States - Full Time
Skills Needed
Menu Development, Food Procurement, Budget Management, Staff Supervision, Inventory Control, Regulatory Compliance, Meal Preparation, Kitchen Sanitation, Event Planning, Performance Review, Communication, Team Building
Specialization
Candidates should have at least 5 years of food preparation experience and 3 years of progressive management experience as an Executive Chef. A culinary degree and Serve Safe Manager certification are preferred or required.
Experience Required
Minimum 5 year(s)
Executive Chef at American Golf
Pomona, California, United States - Full Time
Skills Needed
Kitchen Operations, Menu Development, Cost Control, Team Leadership, Inventory Management, Vendor Relations, Food Safety, Budget Management, Staff Training, Culinary Techniques
Specialization
Candidates must have proven experience as an Executive Chef in high-volume environments and hold a Food Handler Certification. A culinary school degree is preferred along with strong skills in budget management and team leadership.
Experience Required
Minimum 5 year(s)
Executive Chef at Makeready LLC
Columbus, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Safety Management, Cost Control, Staff Training, Recipe Development, Kitchen Operations, Food Presentation, Food Handling, Trend Research
Specialization
Candidates must have prior experience as an Executive Chef with strong leadership presence and a keen eye for detail. Proficiency in food handling, safety programs, and the ability to integrate emerging food trends into the concept is required.
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)
Executive Chef at bartaco
Hingham, Massachusetts, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Performance Management, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication Skills, Hospitality Management, Quality Control, Revenue Growth
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. Required skills include exceptional leadership, the ability to mentor hourly staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Kochi, kerala, India - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Haccp Compliance, Team Mentoring, Inventory Control, Supplier Relationship Management, Food Safety, Kitchen Operations, Sustainability Practices, Staff Training, Budgeting, Guest Experience Management, Strategic Planning, Quality Control, Resource Management
Specialization
Seeking a visionary culinary leader with strong operational expertise and a passion for storytelling through food. Must be a hands-on leader capable of driving excellence and managing high-performing teams in a luxury resort environment.
Experience Required
Minimum 10 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Lahaina, Hawaii, United States - 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, Financial Performance
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 demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Chukchansi Gold Resort & Casino
Coarsegold, California, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Quality Assurance, Budgetary Control, Menu Planning, Training And Development, Customer Service, Regulatory Compliance, Interpersonal Skills, Communication Skills, Problem Solving, Inventory Management, Performance Appraisal
Specialization
Candidates must have a high school diploma or GED, with an Associate’s degree in a culinary program preferred. A minimum of four to six years of experience as an Executive Chef in a high-volume resort or casino environment is required.
Experience Required
Minimum 5 year(s)
L&OD Executive at KMS Technology
Ho Chi Minh City, , Vietnam - Full Time
Skills Needed
Learning And Development, Organizational Development, Training Needs Analysis, Instructional Design, Lms Administration, Data Analysis, Stakeholder Engagement, Program Evaluation, Microsoft Office, Google Suite, English Communication, Critical Thinking, Teamwork, Problem Solving, Content Development, Capacity Building
Specialization
Requires a bachelor's degree in HR, Business Administration, or a related field with 1-2 years of experience in L&D. Candidates must be proficient in English, data analysis, and the use of learning management systems.
Executive Chef at IHG Career
Umluj, Tabuk Province, Saudi Arabia - Full Time
Skills Needed
Culinary Management, Menu Development, Budgeting, Food Safety, Sustainability Management, Team Leadership, Guest Experience, Cost Control, Strategic Planning, Inventory Management, Staff Training, Quality Assurance, Revenue Generation, Operational Management, Wellness Program Implementation
Specialization
The candidate must possess extensive experience in culinary leadership and a deep understanding of hospitality operations and sustainability practices. Strong skills in financial management, team development, and maintaining rigorous quality and hygiene standards are essential for this role.
Experience Required
Minimum 10 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)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budget Management, Quality Control, Team Leadership, Purchasing, Inventory Management, Customer Service, Performance Management, Food Presentation, Conflict Resolution, Operational Efficiency
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts with 4 years of experience. The role requires strong leadership skills, extensive knowledge of food safety, and the ability to manage kitchen budgets and staff development.
Experience Required
Minimum 5 year(s)
Executive Chef at RH Restoration Hardware
Naples, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Financial Management, Inventory Control, Labor Cost Optimization, Food Cost Optimization, Staff Mentorship, Regulatory Compliance, Microsoft Excel, Foodager, Knife Techniques, Strategic Planning, Operational Excellence, Recruitment, Expense Forecasting, Service Execution, Team Development
Specialization
Requires over 5 years of culinary leadership experience in high-volume, full-service restaurants. Must possess advanced culinary expertise and proficiency in financial management and inventory software.
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 Hawkers Asian Street Food
Bethesda, Maryland, United States - Full Time
Skills Needed
Culinary Management, Food Procurement, Inventory Management, Staff Training, Food Safety, Sanitation Standards, Recipe Adherence, Budgeting, Leadership, Quality Control, Osha Compliance, Haccp Compliance
Specialization
Requires five years of executive chef experience in a full-service, upscale restaurant concept. Candidates must be proficient in food safety standards and possess the ability to lead, train, and develop a kitchen team.
Experience Required
Minimum 5 year(s)
Executive Chef at Optalis
West Hollywood, California, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Menu Innovation, Staff Training And Mentoring, Budget Management, Inventory Control, Food Safety Compliance, Cost Analysis, Labor Cost Control, Health Code Compliance, Staff Scheduling, Vendor Management
Specialization
Candidates should have 4-6 years of experience in a professional busy kitchen and a Serve Safe Certification. A culinary degree or certificate is preferred, along with the physical ability to handle demanding shifts and heavy lifting.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
, An Giang Province, Vietnam - Full Time
Skills Needed
Budgeting & Forecasting, P&L Analysis, Menu Development, Food Cost Management, Haccp, Food Safety & Hygiene, Team Leadership, Staff Training, Recruitment, Performance Management, Sop Development, Strategic Planning, Customer Service, Multi Tasking, Ms Excel, Business Acumen
Specialization
Requires a minimum of 5 years of experience in hotel culinary management and a diploma in Hospitality Management or Culinary Arts. Must possess strong leadership skills and proficiency in English and MS Office.
Experience Required
Minimum 5 year(s)
Executive Chef at Tavistock Restaurants
Orlando, Florida, United States -
Full Time

Start Date

Immediate

Expiry Date

15 Sep, 26

Salary

0.0

Posted On

17 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Menu Development, Kitchen Design, BOH Operations, Team Building, Financial Performance, Food Quality Control, Recruitment, HACCP Compliance, Inventory Management, Recipe Costing, Vendor Management, Staff Mentoring, P&L Management, Modern Mexican Cuisine, High-Volume Dining, Scratch Kitchen Management

Industry

Restaurants

Description
Description Job Title: Executive Chef – Canonita Lake Nona Location: Lake Nona West, Orlando, FL Company: Tavistock Restaurant Collection About Canonita Lake Nona Canonita Lake Nona is a new, elevated expression of Tavistock’s Mexican concept, bringing scratch-made, flavor-driven cuisine and a vibrant bar program to the heart of the Lake Nona West lifestyle center. Building on the success of Canonita at The Venetian in Las Vegas, the Lake Nona restaurant will feature modern Mexican dishes, refined street-inspired plates, and a robust tequila- and mezcal-forward beverage offering in an indoor/outdoor, high-energy setting. As part of Tavistock’s expanding Lake Nona portfolio, Canonita is expected to become one of the district’s flagship, high-volume dining destinations. Role overview We are seeking a visionary, hands-on Executive Chef to lead the opening and long-term culinary direction of Canonita Lake Nona. This leader will own all back-of-house operations—from menu development and kitchen design input to team building, food quality, and financial performance—while partnering closely with the General Manager and Tavistock’s culinary leadership to position Canonita as a best-in-class modern Mexican concept for the Lake Nona community. Key responsibilities Pre-opening & concept execution Collaborate with Tavistock culinary and operations teams to finalize Canonita Lake Nona’s menu, culinary identity, and plating standards, honoring the original brand while elevating it for this new market. Provide input on kitchen layout, equipment, and BOH workflows to ensure an efficient, scalable operation capable of high volume. Lead recruitment, hiring, and onboarding of the kitchen team (sous chefs, supervisors, line cooks, prep, dish) with a focus on skill, attitude, and cultural fit. Develop and deliver comprehensive training programs, recipes, and prep guides to ensure consistent execution before and after opening. Culinary leadership & operations Direct all day-to-day BOH operations, including prep, service, expo, sanitation, and closing procedures. Maintain uncompromising standards for food quality, flavor, consistency, and presentation across all dayparts and service styles (dining room, bar, patio, events). Partner with the bar and FOH leadership to create cohesive food & beverage pairings, features, and seasonal activations. Ensure compliance with all health, safety, and HACCP guidelines and uphold a spotless, organized kitchen environment. Menu innovation & brand stewardship Create and evolve menus that blend regional Mexican traditions with modern techniques and local/seasonal ingredients, staying ahead of trends while keeping the Canonita brand recognizable. Develop specials, tasting menus, and LTOs that drive excitement, repeat visits, and revenue while maintaining cost discipline. Regularly analyze guest feedback and sales data to refine the menu mix, highlight top performers, and strategically retire under-performing dishes. Financial & business performance Own BOH financial performance, including food cost, labor, waste control, and purchasing discipline. Build and manage BOH budgets and forecasts; monitor daily/weekly KPIs and take corrective action as needed. Develop strong relationships with purveyors and negotiate pricing and programs that balance quality, consistency, and margin. Implement rigorous inventory, recipe costing, and portion control systems to protect profitability without compromising the guest experience. Team development & culture Model a positive, professional, and collaborative culture rooted in respect, accountability, and continuous improvement. Coach and develop sous chefs and supervisors for future growth within Tavistock’s portfolio, including potential multi-unit responsibilities as Lake Nona expands. Lead effective pre-shift meetings, tastings, and performance check-ins to keep standards and communication high. Actively support cross-functional alignment with FOH leaders to ensure seamless service and a unified guest experience. Requirements Qualifications 7+ years of progressive culinary leadership experience, including at least 3 years as Executive Chef, CDC, or equivalent in a high-volume, full-service environment. Proven success opening or relaunching concept-driven restaurants; experience in Mexican or Latin-inspired cuisine strongly preferred. Demonstrated ability to manage $5M+ annual revenue operations with strong food cost, labor, and quality results. Deep knowledge of scratch kitchens, recipe development, and modern cooking techniques, with a strong palate and eye for plating. Strong business acumen: budgeting, P&L understanding, inventory control, and vendor management. Experience building, mentoring, and retaining high-performing culinary teams in a fast-paced, standards-driven environment. Excellent communication, organization, and problem-solving skills; calm and effective under pressure. Willingness to work evenings, weekends, and holidays in line with business needs. What we offer Competitive base salary plus performance-based bonus. Comprehensive benefits package (medical, dental, vision, 401(k), and more). Relocation assistance for qualified candidates. Significant input into the creation and evolution of a flagship concept within one of Central Florida’s fastest-growing communities. Clear pathways for advancement within Tavistock Restaurant Collection as Lake Nona and the broader portfolio continue to expand.
Responsibilities
Lead the opening and long-term culinary direction of Canonita Lake Nona, overseeing all back-of-house operations and menu development. Manage financial performance, team recruitment, and maintain high standards for food quality and consistency.
Executive Chef at Tavistock Restaurants
Orlando, Florida, United States - Full Time
Skills Needed
Menu Development, Kitchen Design, Boh Operations, Team Building, Financial Performance, Food Quality Control, Recruitment, Haccp Compliance, Inventory Management, Recipe Costing, Vendor Management, Staff Mentoring, P&L Management, Modern Mexican Cuisine, High Volume Dining, Scratch Kitchen Management
Specialization
Requires 7+ years of culinary leadership experience, including at least 3 years as an Executive Chef in a high-volume environment. Proven success in opening concept-driven restaurants and deep knowledge of scratch kitchens and business acumen is essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Optalis
New York, New York, United States - Full Time
Skills Needed
Culinary Operations, Staff Leadership, Budget Management, Inventory Control, Food Safety Compliance, Recruitment, Menu Development, Labor Cost Management, Microsoft Office Suite, Customer Service, Project Management, Time Management, Problem Solving, Vendor Management, Payroll Administration, Mentorship
Specialization
Candidates need 3-5 years of management experience in complex leisure entertainment and prior experience as a senior chef in high-volume environments. A bachelor's degree in Culinary Science or a relevant field is preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Optalis
Minneapolis, Minnesota, United States - Full Time
Skills Needed
Culinary Operations, Staff Leadership, Budget Management, Inventory Control, Food Safety Compliance, Recruitment, Menu Development, Labor Cost Management, Customer Service, Microsoft Office Suite, Project Management, Time Management, Problem Solving, Vendor Management, Payroll Administration, Team Mentorship
Specialization
Candidates need 3-5 years of management experience in complex leisure entertainment and prior experience as a head chef in high-volume environments. A bachelor's degree in Culinary Science or a relevant field is preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Blossom Valley by Cogir
Orem, Utah, United States - Full Time
Skills Needed
Menu Development, Food Procurement, Budget Management, Staff Supervision, Inventory Control, Regulatory Compliance, Meal Preparation, Kitchen Sanitation, Event Planning, Performance Review, Communication, Team Building
Specialization
Candidates should have at least 5 years of food preparation experience and 3 years of progressive management experience as an Executive Chef. A culinary degree and Serve Safe Manager certification are preferred or required.
Experience Required
Minimum 5 year(s)
Executive Chef at American Golf
Pomona, California, United States - Full Time
Skills Needed
Kitchen Operations, Menu Development, Cost Control, Team Leadership, Inventory Management, Vendor Relations, Food Safety, Budget Management, Staff Training, Culinary Techniques
Specialization
Candidates must have proven experience as an Executive Chef in high-volume environments and hold a Food Handler Certification. A culinary school degree is preferred along with strong skills in budget management and team leadership.
Experience Required
Minimum 5 year(s)
Executive Chef at Makeready LLC
Columbus, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Safety Management, Cost Control, Staff Training, Recipe Development, Kitchen Operations, Food Presentation, Food Handling, Trend Research
Specialization
Candidates must have prior experience as an Executive Chef with strong leadership presence and a keen eye for detail. Proficiency in food handling, safety programs, and the ability to integrate emerging food trends into the concept is required.
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)
Executive Chef at bartaco
Hingham, Massachusetts, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Performance Management, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication Skills, Hospitality Management, Quality Control, Revenue Growth
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. Required skills include exceptional leadership, the ability to mentor hourly staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Kochi, kerala, India - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Haccp Compliance, Team Mentoring, Inventory Control, Supplier Relationship Management, Food Safety, Kitchen Operations, Sustainability Practices, Staff Training, Budgeting, Guest Experience Management, Strategic Planning, Quality Control, Resource Management
Specialization
Seeking a visionary culinary leader with strong operational expertise and a passion for storytelling through food. Must be a hands-on leader capable of driving excellence and managing high-performing teams in a luxury resort environment.
Experience Required
Minimum 10 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Lahaina, Hawaii, United States - 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, Financial Performance
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 demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Chukchansi Gold Resort & Casino
Coarsegold, California, United States - Full Time
Skills Needed
Culinary Arts, Kitchen Management, Staff Supervision, Food Safety, Quality Assurance, Budgetary Control, Menu Planning, Training And Development, Customer Service, Regulatory Compliance, Interpersonal Skills, Communication Skills, Problem Solving, Inventory Management, Performance Appraisal
Specialization
Candidates must have a high school diploma or GED, with an Associate’s degree in a culinary program preferred. A minimum of four to six years of experience as an Executive Chef in a high-volume resort or casino environment is required.
Experience Required
Minimum 5 year(s)
L&OD Executive at KMS Technology
Ho Chi Minh City, , Vietnam - Full Time
Skills Needed
Learning And Development, Organizational Development, Training Needs Analysis, Instructional Design, Lms Administration, Data Analysis, Stakeholder Engagement, Program Evaluation, Microsoft Office, Google Suite, English Communication, Critical Thinking, Teamwork, Problem Solving, Content Development, Capacity Building
Specialization
Requires a bachelor's degree in HR, Business Administration, or a related field with 1-2 years of experience in L&D. Candidates must be proficient in English, data analysis, and the use of learning management systems.
Executive Chef at IHG Career
Umluj, Tabuk Province, Saudi Arabia - Full Time
Skills Needed
Culinary Management, Menu Development, Budgeting, Food Safety, Sustainability Management, Team Leadership, Guest Experience, Cost Control, Strategic Planning, Inventory Management, Staff Training, Quality Assurance, Revenue Generation, Operational Management, Wellness Program Implementation
Specialization
The candidate must possess extensive experience in culinary leadership and a deep understanding of hospitality operations and sustainability practices. Strong skills in financial management, team development, and maintaining rigorous quality and hygiene standards are essential for this role.
Experience Required
Minimum 10 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)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Riyadh, Riyadh Region, Saudi Arabia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budget Management, Quality Control, Team Leadership, Purchasing, Inventory Management, Customer Service, Performance Management, Food Presentation, Conflict Resolution, Operational Efficiency
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts with 4 years of experience. The role requires strong leadership skills, extensive knowledge of food safety, and the ability to manage kitchen budgets and staff development.
Experience Required
Minimum 5 year(s)
Executive Chef at RH Restoration Hardware
Naples, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Financial Management, Inventory Control, Labor Cost Optimization, Food Cost Optimization, Staff Mentorship, Regulatory Compliance, Microsoft Excel, Foodager, Knife Techniques, Strategic Planning, Operational Excellence, Recruitment, Expense Forecasting, Service Execution, Team Development
Specialization
Requires over 5 years of culinary leadership experience in high-volume, full-service restaurants. Must possess advanced culinary expertise and proficiency in financial management and inventory software.
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 Hawkers Asian Street Food
Bethesda, Maryland, United States - Full Time
Skills Needed
Culinary Management, Food Procurement, Inventory Management, Staff Training, Food Safety, Sanitation Standards, Recipe Adherence, Budgeting, Leadership, Quality Control, Osha Compliance, Haccp Compliance
Specialization
Requires five years of executive chef experience in a full-service, upscale restaurant concept. Candidates must be proficient in food safety standards and possess the ability to lead, train, and develop a kitchen team.
Experience Required
Minimum 5 year(s)
Executive Chef at Optalis
West Hollywood, California, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Menu Innovation, Staff Training And Mentoring, Budget Management, Inventory Control, Food Safety Compliance, Cost Analysis, Labor Cost Control, Health Code Compliance, Staff Scheduling, Vendor Management
Specialization
Candidates should have 4-6 years of experience in a professional busy kitchen and a Serve Safe Certification. A culinary degree or certificate is preferred, along with the physical ability to handle demanding shifts and heavy lifting.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
, An Giang Province, Vietnam - Full Time
Skills Needed
Budgeting & Forecasting, P&L Analysis, Menu Development, Food Cost Management, Haccp, Food Safety & Hygiene, Team Leadership, Staff Training, Recruitment, Performance Management, Sop Development, Strategic Planning, Customer Service, Multi Tasking, Ms Excel, Business Acumen
Specialization
Requires a minimum of 5 years of experience in hotel culinary management and a diploma in Hospitality Management or Culinary Arts. Must possess strong leadership skills and proficiency in English and MS Office.
Experience Required
Minimum 5 year(s)