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Executive Assistant Jobs overseas

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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)
Executive Chef at MINA Group
Nashville, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Financial Reporting, Inventory Control, Labor Cost Management, Staff Mentorship, Fine Dining, Butchery, Sauces, Food Safety, Hygiene Protocols, Performance Management, Hospitality, Organizational Skills, Communication
Specialization
Requires at least 6 years of experience in high-volume fine dining with 2 years in a leadership role. A culinary degree is preferred along with expertise in kitchen fundamentals and financial acumen.
Experience Required
Minimum 5 year(s)
Executive Chef at Three Oaks Senior Dining LLC
Dover, Delaware, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Cost Control, Staff Supervision, Sanitation Practices, Culinary Arts, Inventory Management, Hospitality Management, Plating And Presentation, Knife Skills, Microsoft Office, Google Docs
Specialization
Requires a high school diploma with 8 years of experience or a culinary/hospitality degree with at least 4 years of experience. Must hold a valid ServSafe certification and possess proficiency in Microsoft Office and Google Docs.
Experience Required
Minimum 5 year(s)
Executive Chef at 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 Accor
Makassar, South Sulawesi, Indonesia - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Food Cost Control, Budgeting, Forecasting, Food Safety Compliance, Banqueting Operations, A La Carte Service, Strategic Planning, Staff Mentoring, Operational Management, Culinary Innovation
Specialization
Proven experience as an Executive Chef in a 4-star hotel with a strong background in menu development and financial acumen. Requires exceptional leadership skills and a hands-on approach to operational excellence.
Experience Required
Minimum 10 year(s)
Executive Chef at Ignite Medical Resort McHenry
Norman, Oklahoma, United States - Full Time
Skills Needed
Menu Planning, Inventory Monitoring, Staff Scheduling, Product Ordering, Dietary Management, Guest Relations, Kitchen Supervision, Hospitality Management
Specialization
Candidates must hold a Certified Dietary Manager certification. They are required to have experience in scheduling, inventory monitoring, and menu adjustment.
Experience Required
Minimum 5 year(s)
Executive Chef at The h.wood Group
New York, New York, 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, Sop Development, 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 Barcelona Wine Bar
Denver, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Menu Creation, Staff Supervision, Inventory Management, Cost Control, Portion Control, Recruitment, Sanitation Regulations, Leadership, Communication, Problem Solving, Delegation, Computer Software Proficiency
Specialization
Candidates must have 8 years of experience, with high-volume restaurant experience being a plus. The role requires the ability to handle physical strain, including prolonged standing and lifting up to 45 pounds.
Experience Required
Minimum 5 year(s)
Executive Chef at Domes Resorts & Reserves
Sciez, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Menu Planning, Cost Control, Inventory Management, Leadership, Problem Solving, Crisis Management, Creativity, Organizational Skills, Relationship Building, Food Safety, Sanitation Regulations, Staff Training, Budgeting, Sustainable Sourcing, Ms Office, English Language
Specialization
Candidates must have 10 years of experience in luxury hospitality, including at least one year in a similar leadership role, and hold a HACCP certification. A culinary degree and proficiency in English and MS Office are also required.
Experience Required
Minimum 10 year(s)
Executive Chef at American Golf
Albuquerque, New Mexico, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Control, Team Development, Inventory Management, Food Safety, Sanitation Compliance, Vendor Relations, Budget Management, Staff Training, High Volume Kitchen Operations, Culinary Techniques, Communication, Organizational Skills
Specialization
Candidates must have proven experience as an Executive Chef or senior kitchen leader in a high-volume environment. A Food Handler Certification is required, and a culinary school degree or diploma is preferred.
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, Cost Control, Food Safety, Team Management, Inventory Management, Banquet Operations, Staff Training, Profitability Analysis, Quality Assurance, Event Planning, Sanitation Standards, Budgeting, Culinary Operations, Performance Management
Specialization
Candidates must have at least 5 years of progressive culinary leadership experience in upscale restaurant and banquet settings. A culinary degree or professional certification and a valid food safety certification are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Food Cost Management, Kitchen Brigade Management, Haccp Compliance, Strategic Pricing, Staff Training, Operational Discipline, Waste Management, Supplier Partnership, Event Planning, Creative Menu Development
Specialization
Requires senior culinary leadership experience in high-volume, luxury, or lifestyle hospitality environments. Must possess strong commercial awareness regarding food costs and margins, alongside the ability to lead diverse teams in high-pressure settings.
Experience Required
Minimum 10 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ubud, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budget Management, Kitchen Operations, Team Leadership, Guest Relations, Food Preparation, Purchasing, Performance Management, Quality Control, Inventory Management, Conflict Resolution, Communication
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 5 year(s)
Executive Chef at Landry's, LLC.
Fort Worth, Texas, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Conflict Resolution, Leadership, Communication, Osha Compliance, Fine Dining Operations, Budget Planning
Specialization
Requires at least 5 years of culinary management experience, including 2 years as an Executive Chef in a fine dining environment. Candidates must demonstrate strong leadership skills and a proven track record in managing BOH operations and costs.
Experience Required
Minimum 5 year(s)
Executive Chef at Horseshoe Bay Resort
Houston, Texas, United States - Full Time
Skills Needed
Menu Development, Staff Management, Inventory Management, Food Cost Control, Recipe Standardization, Kitchen Operations, Budgeting, Training And Development, Health And Safety Compliance, Banquet Planning, Payroll Management, Quality Control
Specialization
Requires a senior culinary leader capable of managing a full kitchen team and handling administrative tasks like payroll and scheduling. Must be able to maintain strict compliance with hotel policies and health safety standards.
Experience Required
Minimum 10 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Malé Atoll, Maldives - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Training & Mentoring
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 FDH Services
Philadelphia, Pennsylvania, United States - Full Time
Skills Needed
Culinary Execution, Team Leadership, Food Quality Control, Sanitation Standards, Cost Control, Inventory Management, Staff Training, Menu Development, Labor Management, Vendor Relationships, Operational Procedures, Problem Solving
Specialization
Requires over 3 years of experience in senior kitchen leadership and a proven track record in high-volume operations. Candidates should possess strong organizational skills and a ServSafe certification is preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at BallenIsles Country Club
, Florida, United States - Full Time
Skills Needed
Culinary Strategy, Menu Planning, Vendor Management, Food Production, Staff Training, Inventory Management, Budgeting, Guest Satisfaction, Catering, Sanitation Compliance, Staff Supervision, Recipe Development
Specialization
Requires one to three years of experience or an equivalent combination of education and experience. Experience in multi-unit restaurants or banquets is considered helpful.
Experience Required
Minimum 2 year(s)
Executive Chef at Auberge Collection
Highland Park, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Cost Control, Kitchen Management, Team Building, Fine Dining, Luxury Hotel Operations, Sourcing, Budgeting, Brand Representation, Staff Mentorship, European Culinary Technique, Texas Hospitality, Pre Opening Management, Operational Excellence, Guest Experience Design
Specialization
Requires a graduate of a leading culinary institution with over 10 years of progressive leadership experience in luxury hotels or destination restaurants. Must possess strong financial acumen and a deep understanding of both European techniques and regional Texas influences.
Experience Required
Minimum 10 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dallas, Texas, 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 Cost Control, Leadership, 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 expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at Harbor Retirement Associates
Olney, Maryland, United States -
Full Time

Start Date

Immediate

Expiry Date

07 Sep, 26

Salary

0.0

Posted On

09 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

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

Industry

Hospitality

Description
Description Position Summary: Ensures the food service provided for the community meets and/or exceeds company standards while maintaining compliance with HACCP, OSHA, state and federal regulations. Essential Functions: Plans weekly menus in accordance with the community policies and procedures, and incorporates a variety of nutritional foods and foods in season Maintains an adequate inventory of foods and supplies from company approved vendors Continues to look for ways to improve and/or enhance the quality of the food service provided Prepares and cooks food in accordance with nutritional guidelines, regulations, and residents’ individual prescribed diets and food preferences Ensures that food is prepared and served in an appetizing and appealing manner Assists in fostering residents’ independence with eating by taking the time to know the residents and providing adaptive equipment when needed Ensures that food is delivered on time Visits with the residents at each meal when able to ensure quality of service. Ensures that all concerns will be addressed Prepares food and coordinates food services for special community events when requested Encourages residents to participate in the food service program by providing a forum for their input and suggestions Maintains a clean, organized and safe kitchen environment Ensures proper storage and handling of food in accordance with infection control standards Participate in the recruitment and hiring of food service associates Participate in training of all associates, including food service associates, in safety issues, emergency situations, infection control and safe practices Supervises all food service associates ensuring adequate staffing meeting the needs of the community Ensures that all food staff abide by sanitation and safety regulations and perform their duties as required and expected Conduct regular performance appraisals with associates Ensure appropriate handling of on-the-job injuries as reported by associates Performs Manager On Duty responsibilities when assigned The ability to work in a safe and alert manner The ability to take ownership for associate’s safety and the safety of the residents Must disclose any medication that might impair associate’s ability to perform the job safely or competently. Non-Essential Functions: Leads by example exhibiting the CORE Values through servant leadership Encourages teamwork and promotes company philosophy Attends required community meetings and participates Life Enrichment activities when able Completes all required courses in adherence with HRA University Is prompt and able to perform the required duties of the position on a regular, predictable basis Becomes familiar and understands how to report a missing person using the Safe Return program or equivalent All associates are responsible for maintaining a safe and secure environment for all community residents Requirements Qualifications/Skills/Educational Requirements: High school education. Associates or Bachelor’s degree preferred Requires valid state certification as Certified Dietary Manager Minimum of one-year experience as a chef/cook Minimum of one-year experience with supervision or management Current food service sanitation certificate Experience with Microsoft Office and Outlook software preferred Able to communicate effectively with all levels of management, associates, residents, family members, and outside contacts Knowledge of Hazard Analysis and Critical Control Point Compliance (HACCP) and OSHA regulations Knowledge of state food-handling and kitchen regulations Able to make independent decisions Able to seek out new methods and willing to incorporate them into existing practices when applicable Must possess a passion to work with and around senior citizens Background Screening Requirement In all Florida Companies, this position requires a Level 2 background screening through the Florida Care Provider Background Screening Clearinghouse. For more information regarding the Clearinghouse, disqualifying offenses, and exemption procedures, please visit: https://info.flclearinghouse.com
Responsibilities
The Executive Chef oversees all food service operations to ensure high quality and compliance with health and safety regulations. Responsibilities include menu planning, staff supervision, and coordinating dietary needs for community residents.
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)
Executive Chef at MINA Group
Nashville, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Financial Reporting, Inventory Control, Labor Cost Management, Staff Mentorship, Fine Dining, Butchery, Sauces, Food Safety, Hygiene Protocols, Performance Management, Hospitality, Organizational Skills, Communication
Specialization
Requires at least 6 years of experience in high-volume fine dining with 2 years in a leadership role. A culinary degree is preferred along with expertise in kitchen fundamentals and financial acumen.
Experience Required
Minimum 5 year(s)
Executive Chef at Three Oaks Senior Dining LLC
Dover, Delaware, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Cost Control, Staff Supervision, Sanitation Practices, Culinary Arts, Inventory Management, Hospitality Management, Plating And Presentation, Knife Skills, Microsoft Office, Google Docs
Specialization
Requires a high school diploma with 8 years of experience or a culinary/hospitality degree with at least 4 years of experience. Must hold a valid ServSafe certification and possess proficiency in Microsoft Office and Google Docs.
Experience Required
Minimum 5 year(s)
Executive Chef at 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 Accor
Makassar, South Sulawesi, Indonesia - Full Time
Skills Needed
Kitchen Leadership, Menu Development, Food Cost Control, Budgeting, Forecasting, Food Safety Compliance, Banqueting Operations, A La Carte Service, Strategic Planning, Staff Mentoring, Operational Management, Culinary Innovation
Specialization
Proven experience as an Executive Chef in a 4-star hotel with a strong background in menu development and financial acumen. Requires exceptional leadership skills and a hands-on approach to operational excellence.
Experience Required
Minimum 10 year(s)
Executive Chef at Ignite Medical Resort McHenry
Norman, Oklahoma, United States - Full Time
Skills Needed
Menu Planning, Inventory Monitoring, Staff Scheduling, Product Ordering, Dietary Management, Guest Relations, Kitchen Supervision, Hospitality Management
Specialization
Candidates must hold a Certified Dietary Manager certification. They are required to have experience in scheduling, inventory monitoring, and menu adjustment.
Experience Required
Minimum 5 year(s)
Executive Chef at The h.wood Group
New York, New York, 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, Sop Development, 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 Barcelona Wine Bar
Denver, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Menu Creation, Staff Supervision, Inventory Management, Cost Control, Portion Control, Recruitment, Sanitation Regulations, Leadership, Communication, Problem Solving, Delegation, Computer Software Proficiency
Specialization
Candidates must have 8 years of experience, with high-volume restaurant experience being a plus. The role requires the ability to handle physical strain, including prolonged standing and lifting up to 45 pounds.
Experience Required
Minimum 5 year(s)
Executive Chef at Domes Resorts & Reserves
Sciez, Auvergne-Rhône-Alpes, France - Full Time
Skills Needed
Menu Planning, Cost Control, Inventory Management, Leadership, Problem Solving, Crisis Management, Creativity, Organizational Skills, Relationship Building, Food Safety, Sanitation Regulations, Staff Training, Budgeting, Sustainable Sourcing, Ms Office, English Language
Specialization
Candidates must have 10 years of experience in luxury hospitality, including at least one year in a similar leadership role, and hold a HACCP certification. A culinary degree and proficiency in English and MS Office are also required.
Experience Required
Minimum 10 year(s)
Executive Chef at American Golf
Albuquerque, New Mexico, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Control, Team Development, Inventory Management, Food Safety, Sanitation Compliance, Vendor Relations, Budget Management, Staff Training, High Volume Kitchen Operations, Culinary Techniques, Communication, Organizational Skills
Specialization
Candidates must have proven experience as an Executive Chef or senior kitchen leader in a high-volume environment. A Food Handler Certification is required, and a culinary school degree or diploma is preferred.
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, Cost Control, Food Safety, Team Management, Inventory Management, Banquet Operations, Staff Training, Profitability Analysis, Quality Assurance, Event Planning, Sanitation Standards, Budgeting, Culinary Operations, Performance Management
Specialization
Candidates must have at least 5 years of progressive culinary leadership experience in upscale restaurant and banquet settings. A culinary degree or professional certification and a valid food safety certification are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Cape Town, Western Cape, South Africa - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Food Cost Management, Kitchen Brigade Management, Haccp Compliance, Strategic Pricing, Staff Training, Operational Discipline, Waste Management, Supplier Partnership, Event Planning, Creative Menu Development
Specialization
Requires senior culinary leadership experience in high-volume, luxury, or lifestyle hospitality environments. Must possess strong commercial awareness regarding food costs and margins, alongside the ability to lead diverse teams in high-pressure settings.
Experience Required
Minimum 10 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ubud, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budget Management, Kitchen Operations, Team Leadership, Guest Relations, Food Preparation, Purchasing, Performance Management, Quality Control, Inventory Management, Conflict Resolution, Communication
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 5 year(s)
Executive Chef at Landry's, LLC.
Fort Worth, Texas, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Control, Food Cost Management, Labor Cost Management, Product Quality Control, Conflict Resolution, Leadership, Communication, Osha Compliance, Fine Dining Operations, Budget Planning
Specialization
Requires at least 5 years of culinary management experience, including 2 years as an Executive Chef in a fine dining environment. Candidates must demonstrate strong leadership skills and a proven track record in managing BOH operations and costs.
Experience Required
Minimum 5 year(s)
Executive Chef at Horseshoe Bay Resort
Houston, Texas, United States - Full Time
Skills Needed
Menu Development, Staff Management, Inventory Management, Food Cost Control, Recipe Standardization, Kitchen Operations, Budgeting, Training And Development, Health And Safety Compliance, Banquet Planning, Payroll Management, Quality Control
Specialization
Requires a senior culinary leader capable of managing a full kitchen team and handling administrative tasks like payroll and scheduling. Must be able to maintain strict compliance with hotel policies and health safety standards.
Experience Required
Minimum 10 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Malé Atoll, Maldives - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Training & Mentoring
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 FDH Services
Philadelphia, Pennsylvania, United States - Full Time
Skills Needed
Culinary Execution, Team Leadership, Food Quality Control, Sanitation Standards, Cost Control, Inventory Management, Staff Training, Menu Development, Labor Management, Vendor Relationships, Operational Procedures, Problem Solving
Specialization
Requires over 3 years of experience in senior kitchen leadership and a proven track record in high-volume operations. Candidates should possess strong organizational skills and a ServSafe certification is preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at BallenIsles Country Club
, Florida, United States - Full Time
Skills Needed
Culinary Strategy, Menu Planning, Vendor Management, Food Production, Staff Training, Inventory Management, Budgeting, Guest Satisfaction, Catering, Sanitation Compliance, Staff Supervision, Recipe Development
Specialization
Requires one to three years of experience or an equivalent combination of education and experience. Experience in multi-unit restaurants or banquets is considered helpful.
Experience Required
Minimum 2 year(s)
Executive Chef at Auberge Collection
Highland Park, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Cost Control, Kitchen Management, Team Building, Fine Dining, Luxury Hotel Operations, Sourcing, Budgeting, Brand Representation, Staff Mentorship, European Culinary Technique, Texas Hospitality, Pre Opening Management, Operational Excellence, Guest Experience Design
Specialization
Requires a graduate of a leading culinary institution with over 10 years of progressive leadership experience in luxury hotels or destination restaurants. Must possess strong financial acumen and a deep understanding of both European techniques and regional Texas influences.
Experience Required
Minimum 10 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Dallas, Texas, 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 Cost Control, Leadership, 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 expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)