Y-Axis Jobs Logo
Send us feedback
telephone  +91 7670 800 001
Log in Sign up Try Premium

Executive Assistant Jobs overseas

About 78081 results in (4) seconds Clear Filters

Jobs Search

About 78081 results in (4) seconds
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 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 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 Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Budgeting, P&L Analysis, Menu Development, Food Costing, Haccp, Food Safety Management, Leadership, Communication, Culinary Production, Sanitation Compliance, Customer Service, Strategic Planning
Specialization
Candidates must have a strong culinary background with luxury brands and demonstrated expertise in safety and sanitation compliance. Proficiency in Turkish is required, along with excellent leadership skills and the ability to manage multiple priorities.
Experience Required
Minimum 10 year(s)
Executive Chef at 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 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 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 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 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 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 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 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 Lago
Cleveland, Ohio, United States - Full Time
Skills Needed
Culinary Management, Business Operations, Financial Management, Scheduling, Guest Experience, Ingredient Knowledge, Culinary Trends, Food Safety, Sanitation Standards, Pos Systems, Inventory Control, Beos, Team Leadership, Coaching, Staff Development, Continuous Improvement
Specialization
Requires a minimum of 3 years of experience in high-volume kitchen management. Culinary school education is preferred but not mandatory.
Experience Required
Minimum 2 year(s)
EXECUTIVE CHEF at HCW Hospitality
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Team Building, P&L Management, Food Safety, Quality Control, Staff Training, Kitchen Operations, Seasonal Sourcing, International Cuisine, Mentorship, Strategic Planning, Operational Excellence, Hospitality Management, Budgeting
Specialization
Candidates must have progressive executive-level culinary leadership experience in upscale or experiential restaurant environments. A strong background in international flavors, team management, and operational financial oversight is required.
Experience Required
Minimum 10 year(s)
Executive Chef at Hilton Japan
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Culinary Vision, Menu Crafting, Kitchen Management, Hospitality Management, Leadership, Teamwork, Strategic Planning, Culinary Operations
Specialization
Candidates should possess a tertiary-level culinary qualification and previous experience as a Head of Kitchen in 4/5-star hotels or high-standard restaurants. Experience working within international hotel chains is also highly desired.
Experience Required
Minimum 5 year(s)
Executive Chef at MINA Group
Nashville, Tennessee, United States -
Full Time

Start Date

Immediate

Expiry Date

12 Sep, 26

Salary

120000.0

Posted On

14 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

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

Industry

Hospitality

Description
Bourbon Steak is Chef Michael Mina’s love letter to the classic American steakhouse. Timeless steakhouse dishes are elevated by Chef Mina’s refined technique and infused with his arsenal of world flavors and creative flair. The restaurant accomplishes all the traditions expected from a steakhouse, offering the finest cuts of premium beef and seafood complimented by a cutting-edge wine and spirits program, and using local farmers and purveyors to highlight the regions finest ingredients. About the Role: As Executive Chef at Bourbon Steak, you will lead all culinary operations with precision, creativity, and leadership. You’ll mentor and inspire the kitchen team, develop seasonal menus, and collaborate closely with the General Manager and corporate teams to ensure operational success. With a focus on financial performance, staff development, and impeccable food quality, you’ll uphold the highest standards of excellence while fostering a culture of growth, education, and hospitality. Our Ideal candidate is: A detail oriented culinary leader who will be a hands-on mentor in the kitchen with the ability to adapt quickly to changes and create an amazing experience for both our guests and our staff. You will lead all culinary operations, providing insight and guidance to every member of the kitchen staff, develop seasonal menus and specials and work closely with the general manager and corporate culinary and operations teams to further the success of the restaurant. You have expertise in cooking techniques, financial reporting, inventory control, labor cost management, an impeccable eye for detail, and a high level of professionalism. You will supervise and coordinate the planning, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. You will work with corporate chefs and HR to develop internship program that embraces diversity, education, and discipline and lead execution of service and staff development using a variety of management tools, including line checks, mentorship, and performance management. What you bring to the table: Personal Attributes Exceptional communication and organizational skills Gracious spirit of hospitality Intellectual curiosity and emotional maturity Continually strive to develop staff in all areas of food education Ability to work clean, organized, and lead a team Professional Attributes Extensive knowledge of kitchen fundamentals (knife skills, butchery, sauces, fabrication, all kitchen stations) Strong financial acumen and ability to analyze data Have a strong eye towards development both personal and for your team Desire to teach and mentor both your staff and culinary interns Basic Qualifications 6 years’ experience in a fine dining high volume kitchen, with at least 2 years in a leadership role Culinary degree preferred Knowledge of safety and hygiene protocols Working knowledge of HR practices and labor laws Ability to frequently lift up to 40 pounds Have the stamina to work in excess of 40 hours per week Spanish language skills a plus Salary Range: $110,000 to $120,000 + Bonus The Mina Group, LLC and its affiliates are equal opportunity employers committed to creating a welcoming and inclusive environment. We welcome applicants from a wide variety of identities, ideas and experiences and, pursuant to the San Francisco Fair Chance Ordinance, we will consider qualified applicants with arrest and conviction records. If reasonable accommodation is needed to participate in the job application or interview process, to perform essential job functions, and/or to receive other benefits and other aspects of employment, please contact Mina Group Human Resources by emailing hrsupport@minagroup.net.
Responsibilities
Lead all culinary operations, including seasonal menu development and the mentorship of the kitchen team. Ensure operational success by managing financial performance, food quality, and collaboration with corporate teams.
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 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 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 Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Budgeting, P&L Analysis, Menu Development, Food Costing, Haccp, Food Safety Management, Leadership, Communication, Culinary Production, Sanitation Compliance, Customer Service, Strategic Planning
Specialization
Candidates must have a strong culinary background with luxury brands and demonstrated expertise in safety and sanitation compliance. Proficiency in Turkish is required, along with excellent leadership skills and the ability to manage multiple priorities.
Experience Required
Minimum 10 year(s)
Executive Chef at 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 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 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 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 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 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 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 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 Lago
Cleveland, Ohio, United States - Full Time
Skills Needed
Culinary Management, Business Operations, Financial Management, Scheduling, Guest Experience, Ingredient Knowledge, Culinary Trends, Food Safety, Sanitation Standards, Pos Systems, Inventory Control, Beos, Team Leadership, Coaching, Staff Development, Continuous Improvement
Specialization
Requires a minimum of 3 years of experience in high-volume kitchen management. Culinary school education is preferred but not mandatory.
Experience Required
Minimum 2 year(s)
EXECUTIVE CHEF at HCW Hospitality
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Team Building, P&L Management, Food Safety, Quality Control, Staff Training, Kitchen Operations, Seasonal Sourcing, International Cuisine, Mentorship, Strategic Planning, Operational Excellence, Hospitality Management, Budgeting
Specialization
Candidates must have progressive executive-level culinary leadership experience in upscale or experiential restaurant environments. A strong background in international flavors, team management, and operational financial oversight is required.
Experience Required
Minimum 10 year(s)
Executive Chef at Hilton Japan
Christchurch, Canterbury, New Zealand - Full Time
Skills Needed
Culinary Vision, Menu Crafting, Kitchen Management, Hospitality Management, Leadership, Teamwork, Strategic Planning, Culinary Operations
Specialization
Candidates should possess a tertiary-level culinary qualification and previous experience as a Head of Kitchen in 4/5-star hotels or high-standard restaurants. Experience working within international hotel chains is also highly desired.
Experience Required
Minimum 5 year(s)