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Executive Assistant Jobs overseas

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Executive Chef at BallenIsles Country Club
Fort Myers, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Budget Management, Staff Recruitment, Food Production, Sanitation Standards, Team Motivation, Inventory Control, Recipe Development, Hospitality Management, Conflict Resolution, Safety Compliance, Communication, Training And Development, Financial Reporting, Quality Control
Specialization
Candidates must have at least five years of hospitality managerial experience, preferably in an upscale environment like a private golf club or resort. A bachelor's degree or equivalent combination of education and experience is required, along with proven skills in budgeting, menu planning, and staff training.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hyderabad, Telangana, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budgeting, Purchasing, Inventory Management, Quality Control, Customer Service, Performance Management, Training And Development, Conflict Resolution, Food Presentation, Financial Performance, Team Building
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, communication skills, and extensive knowledge of food preparation and safety standards.
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 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 Radisson Hotel Group
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Kitchen Management, Technical Cooking Skills, Budget Management, Inventory Management, Creative Problem Solving, Verbal Communication, Leadership, Menu Development, Guest Satisfaction
Specialization
Candidates must have proven experience managing a kitchen team and possess excellent technical cooking skills. A culinary education degree and strong communication abilities are required.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Westport, Connecticut, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Acumen, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication Skills, Guest Satisfaction, Quality Control
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 AVO TACO
Village of Patchogue, New York, United States - Full Time
Skills Needed
Leadership, Team Building, Culinary Excellence, Organizational Skills, Time Management, Communication, Sanitation Standards, Inventory Management, Financial Performance Monitoring, Recipe Execution, Training, Empowerment, Adaptability, Problem Solving, Customer Service, Innovation
Specialization
Candidates must have a minimum of 3 years in a high-volume kitchen management role and demonstrate proven leadership abilities. Strong organizational skills and a commitment to culinary excellence are essential.
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- MIS at Varun Beverages Limited (VBL)
Guwahati, Assam, India - Full Time
Skills Needed
Sales Tracking, Performance Analysis, Dashboard Creation, Data Maintenance, Cross Functional Coordination, Mis Reporting, Database Management
Specialization
The candidate must be a graduate. The role requires the ability to collaborate with sales and technical teams to ensure data accuracy and timely report delivery.
Executive Chef at Cliff House Maine
York, Maine, United States - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Recipe Development, Item Costing, Quality Assurance, Product Sourcing, Food & Beverage Operations, Team Building, Training, Budget Control, Sanitation Standards, Concept Development
Specialization
Candidates must have prior experience as an Executive Chef with a background in 4 or 5 star standards. Strong communication skills and a proven ability to create and implement successful new culinary concepts are required.
Experience Required
Minimum 10 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 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 Domes Resorts & Reserves
Chania, Region of Crete, Greece - 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, Haccp
Specialization
Candidates should possess a culinary degree, HACCP certification, and at least 10 years of experience in luxury hospitality. Proficiency in English and MS Office, along with strong leadership and financial acumen, is required.
Experience Required
Minimum 10 year(s)
Executive Chef at Domes Resorts & Reserves
, South Aegean, Greece - 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, Budget Management, Sustainable Sourcing, Haccp, Ms Office
Specialization
Candidates need a culinary degree, HACCP certification, and at least 10 years of experience in luxury hospitality, including one year in a similar leadership role. Proficiency in English and MS Office is required, along with strong skills in menu design and cost control.
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, Hospitality Management, Kitchen Supervision
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 Acts Retirement-Life Communities
Easton, Maryland, United States - Full Time
Skills Needed
Menu Building, Food Production Management, Recipe Creation, Budget Management, Food Safety Regulations, Staff Recruitment, Employee Engagement, Inventory Ordering, Scheduling, Culinary Arts
Specialization
Requires a minimum of ten years of experience in full-service restaurant, catering, healthcare, or hospitality environments. A degree in Culinary Arts is preferred along with in-depth knowledge of food industry trends and safety regulations.
Experience Required
Minimum 10 year(s)
Executive Chef at Parks Hospitality Group Inc
Asheville, North Carolina, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Kitchen Operations, Food Cost Control, Inventory Management, Staff Leadership, Food Safety, Sanitation Compliance, High Volume Dining, Upscale Dining, Event Execution, Organizational Skills
Specialization
Requires over 5 years of culinary management experience in upscale, high-volume environments. Must possess expertise in menu development and hold a certification in food safety and sanitation.
Experience Required
Minimum 5 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 Indaco Greenville
Bentonville, Arkansas, United States - Full Time
Skills Needed
Hospitality, Staff Development, Problem Resolution, Communication, Menu Creation, Quality Control, Inventory Management, Health And Safety Standards, Labor Management, Budgeting, Forecasting, Financial Acumen, Team Leadership, Creativity, Collaboration, Innovation
Specialization
Successful candidates must possess over 5 years of experience in kitchen management and menu creation, demonstrating a hands-on passion for cooking rather than just administrative duties. A strong sense of financial management, labor control, and dedication to serving both team members and guests are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Mysuru, karnataka, India - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Control, Haccp Compliance, Team Mentorship, Inventory Management, Vendor Relations, Budget Management, Contemporary Cuisine, Kitchen Operations, Staff Development, Quality Assurance, Health And Safety, Strategic Planning, Communication
Specialization
Candidates must have proven experience as an Executive Chef or senior culinary leader in a high-volume hospitality environment. Strong expertise in menu development, financial management, and food safety compliance is essential, along with excellent leadership and communication skills.
Experience Required
Minimum 5 year(s)
Executive Chef at BallenIsles Country Club
Fort Myers, Florida, United States -
Full Time

Start Date

Immediate

Expiry Date

30 Jul, 26

Salary

95000.0

Posted On

01 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary leadership, Menu planning, Budget management, Staff recruitment, Food production, Sanitation standards, Team motivation, Inventory control, Recipe development, Hospitality management, Conflict resolution, Safety compliance, Communication, Training and development, Financial reporting, Quality control

Industry

Spectator Sports

Description
Webbs Reserve, located in Fort Myers, FL, is pleased to announce an excellent career opportunity for a Full-Time Executive Chef! We are seeking a driven individual who is eager to learn, contribute, and grow within a fast-paced hospitality-focused property organization. As part of Troon, you will contribute to a global leader in golf and community management The Executive Chef is responsible for the overall leadership, recruitment, and development of the culinary team, all food production, including food sold in the restaurant, banquets, and seasonal venues on the golf course. The successful candidate will develop menus and recipes, oversee all purchasing, and management of the labor budgets for the culinary team. Special responsibilities include utilizing innovative and creative ideas to enhance the food and beverage experience while directing a team of professional associates to create the culture of excellence. The Executive Chef will maintain the highest professionalism with all those that they interact with, will adhere to the Club’s service standards as they relate to the operation. The ability to communicate effectively, verbally and in writing, is a requirement for this highly interactive and engaging position. KEY RESPONSIBILITIES Operations * Clearly understand the metrics for successful attainment of member satisfaction expectations, financial goals and objectives in culinary operations, and consistently review these expectations with his or her direct reports to ensure understanding and ‘buy-in’ from those contributing to their attainment. * Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met. * Assist the F&B Director developing and monitoring the F&B budget and procedures to provide direction and controls for F&B operations and costs; implement corrective procedures as necessary to help ensure budget goals are attained. * Consults with the Dining/Events Manager about food production aspects of special events being planned. * Interacts with F&B staff to assure that food production consistently exceeds the expectations of members and guests. * Reinforce established and/or create standard operating procedures and processes for all dining areas.  * Keep current on all matters pertaining to the food and beverage industry. * Approves the requisition of products and other necessary food supplies. * Plans menus for all food outlets in the Club. * Cooks or directly supervises the cooking of items that require skillful preparation. * Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices. * Establishes controls to minimize food/supply waste and theft. * Support safe work habits and a safe working environment at all times. * Ensure adherence to, and compliance with, all health, safety, liquor consumption, and all other food and beverage requirements. * Evaluates products to assure that quality, price and related goods are consistently met. * Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times. * Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. * Assist in planning and be responsible for ensuring special club events are well-conceived and executed. * Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability. * Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality. * Perform other duties as directed. Leadership * Be a positive and enthusiastic motivator and team member. * Ability to interact positively with management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach. * Work in coordination with other department leaders to ensure consistent standards result in high member satisfaction. * Be a collaborative team player who is willing to be “hands on” when necessary but understands when to step back and lead the team. * Ability to come to work regularly and on time, to follow directions, to take criticism, to get along with co-workers and supervisors, to treat co-workers, supervisors and members/guests with respect and courtesy, and to refrain from abusive, insubordinate and/or violent behavior. * Be the primary coordinator of culinary team hiring, orientations and creating a culture of teamwork, training, menu development, and the supervision of associates to ensure all is done in accordance with approved Club policies and is compliant with governmental regulations. * Hold regular staff meetings with direct reports to keep them informed of necessary and relevant activities and expectations at the Club. * Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this includes oversight of high standards of appearance, hospitality, service, and cleanliness of the clubhouse facilities. * Have a passion and aptitude for teaching and training for all food service personnel, working, as necessary, with the staff solely responsible for operations. * Ensure associates clearly understand performance expectations and assigned tasks are reasonable, well-conceived and appropriately conveyed.  Provide resources necessary to allow employees to perform their jobs effectively and be fair and firm in adherence to Club policy and procedure. * Establish and consistently enhance operating standards for personnel in areas of responsibility and consistently evaluate knowledge, understanding and execution to these high standards. * Conduct and/or oversee training programs for food service personnel on various issues including service techniques, knowledge of menu items and daily specials, sanitation, team building and conflict resolution; regularly test and evaluate knowledge and understanding of these expectations. * Be an active and dynamic recruiter of team members and someone who inherently enjoys developing and building his/her team and leading them to significant, positive membership satisfaction outcomes. Member and Guest Service * Frequently visits dining area when it is open to welcome, interact, and develop relationships with members. * Have a strong, highly visible and respectful presence with the membership, be an exceptional communicator, have adroit interpersonal skills, and the maturity to instinctively know how to treat members and guests with a high-level of service.  He or she must be able to communicate these expectations to a staff with diverse backgrounds and motivate them positively to understand and execute those expectations. * Be responsive to members’ requests and strive to find creative ways to accommodate reasonable requests. * Work with the House Committee in ensuring maximum member satisfaction.  QUALIFICATIONS Candidate must have a minimum of five (5) years hospitality managerial experience preferably within an upscale environment (private equity golf clubs, resorts, or fine dining). Candidate needs a proven record of strong food and beverage operations as well as training/development. Candidate must also have prior experience in hiring and training. Previous experience in menu planning and budgeting is a critical component to an individual’s success in this role. EDUCATION Bachelor's degree (B. A.) from four-year college or university; or four years related experience and/or training; or equivalent combination of education and experience. LANGUAGE SKILLS Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations. Ability to write reports, business correspondence, and procedure manuals. Ability to effectively present information and respond to questions from groups of managers, committees, suppliers, members, and employees. COMPUTER SKILLS Working knowledge of various computer software programs. Benefits & Other Compensation: This position includes eligibility for the following benefits, subject to applicable plan terms: * Healthcare Benefits – Medical, Dental, and Vision coverage * Retirement Benefits – 401(k) with employer match (19 years of age and older) * Time Off – Paid time off (PTO) and leaves of absence, in accordance with applicable law and eligibility criteria * Additional Compensation – Eligibility for Bonuses, Commissions, Service Charge, Employee Meals Eligibility for benefits and the specific terms, conditions, and offerings are governed by the applicable plan of documents and company policies, which may be amended at the Company’s discretion. Salary: $95,000 About Troon: Founded in 1990 and headquartered in Scottsdale, AZ, Troon is the world’s largest professional club management company, that specializes in services in golf, hospitality, and residential communities. With more than 900 locations in 45+ states and 27+ countries, Troon is a leading employer in hospitality. Guided by values that emphasize being infectiously energetic, consciously kind, and humbly prosperous, Troon offers professionals the opportunity to grow and succeed within a globally respected organization. Learn more at www.troon.com [http://www.troon.com/]. 
Responsibilities
The Executive Chef is responsible for leading the culinary team, managing food production for the restaurant and banquets, and overseeing all kitchen operations. They must also handle menu development, labor and food cost budgeting, and ensure high standards of sanitation and member satisfaction.
Executive Chef at BallenIsles Country Club
Fort Myers, Florida, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Budget Management, Staff Recruitment, Food Production, Sanitation Standards, Team Motivation, Inventory Control, Recipe Development, Hospitality Management, Conflict Resolution, Safety Compliance, Communication, Training And Development, Financial Reporting, Quality Control
Specialization
Candidates must have at least five years of hospitality managerial experience, preferably in an upscale environment like a private golf club or resort. A bachelor's degree or equivalent combination of education and experience is required, along with proven skills in budgeting, menu planning, and staff training.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Hyderabad, Telangana, India - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Leadership, Budgeting, Purchasing, Inventory Management, Quality Control, Customer Service, Performance Management, Training And Development, Conflict Resolution, Food Presentation, Financial Performance, Team Building
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, communication skills, and extensive knowledge of food preparation and safety standards.
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 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 Radisson Hotel Group
Batam, Riau Islands, Indonesia - Full Time
Skills Needed
Kitchen Management, Technical Cooking Skills, Budget Management, Inventory Management, Creative Problem Solving, Verbal Communication, Leadership, Menu Development, Guest Satisfaction
Specialization
Candidates must have proven experience managing a kitchen team and possess excellent technical cooking skills. A culinary education degree and strong communication abilities are required.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Westport, Connecticut, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Acumen, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication Skills, Guest Satisfaction, Quality Control
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 AVO TACO
Village of Patchogue, New York, United States - Full Time
Skills Needed
Leadership, Team Building, Culinary Excellence, Organizational Skills, Time Management, Communication, Sanitation Standards, Inventory Management, Financial Performance Monitoring, Recipe Execution, Training, Empowerment, Adaptability, Problem Solving, Customer Service, Innovation
Specialization
Candidates must have a minimum of 3 years in a high-volume kitchen management role and demonstrate proven leadership abilities. Strong organizational skills and a commitment to culinary excellence are essential.
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- MIS at Varun Beverages Limited (VBL)
Guwahati, Assam, India - Full Time
Skills Needed
Sales Tracking, Performance Analysis, Dashboard Creation, Data Maintenance, Cross Functional Coordination, Mis Reporting, Database Management
Specialization
The candidate must be a graduate. The role requires the ability to collaborate with sales and technical teams to ensure data accuracy and timely report delivery.
Executive Chef at Cliff House Maine
York, Maine, United States - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Recipe Development, Item Costing, Quality Assurance, Product Sourcing, Food & Beverage Operations, Team Building, Training, Budget Control, Sanitation Standards, Concept Development
Specialization
Candidates must have prior experience as an Executive Chef with a background in 4 or 5 star standards. Strong communication skills and a proven ability to create and implement successful new culinary concepts are required.
Experience Required
Minimum 10 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 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 Domes Resorts & Reserves
Chania, Region of Crete, Greece - 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, Haccp
Specialization
Candidates should possess a culinary degree, HACCP certification, and at least 10 years of experience in luxury hospitality. Proficiency in English and MS Office, along with strong leadership and financial acumen, is required.
Experience Required
Minimum 10 year(s)
Executive Chef at Domes Resorts & Reserves
, South Aegean, Greece - 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, Budget Management, Sustainable Sourcing, Haccp, Ms Office
Specialization
Candidates need a culinary degree, HACCP certification, and at least 10 years of experience in luxury hospitality, including one year in a similar leadership role. Proficiency in English and MS Office is required, along with strong skills in menu design and cost control.
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, Hospitality Management, Kitchen Supervision
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 Acts Retirement-Life Communities
Easton, Maryland, United States - Full Time
Skills Needed
Menu Building, Food Production Management, Recipe Creation, Budget Management, Food Safety Regulations, Staff Recruitment, Employee Engagement, Inventory Ordering, Scheduling, Culinary Arts
Specialization
Requires a minimum of ten years of experience in full-service restaurant, catering, healthcare, or hospitality environments. A degree in Culinary Arts is preferred along with in-depth knowledge of food industry trends and safety regulations.
Experience Required
Minimum 10 year(s)
Executive Chef at Parks Hospitality Group Inc
Asheville, North Carolina, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Kitchen Operations, Food Cost Control, Inventory Management, Staff Leadership, Food Safety, Sanitation Compliance, High Volume Dining, Upscale Dining, Event Execution, Organizational Skills
Specialization
Requires over 5 years of culinary management experience in upscale, high-volume environments. Must possess expertise in menu development and hold a certification in food safety and sanitation.
Experience Required
Minimum 5 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 Indaco Greenville
Bentonville, Arkansas, United States - Full Time
Skills Needed
Hospitality, Staff Development, Problem Resolution, Communication, Menu Creation, Quality Control, Inventory Management, Health And Safety Standards, Labor Management, Budgeting, Forecasting, Financial Acumen, Team Leadership, Creativity, Collaboration, Innovation
Specialization
Successful candidates must possess over 5 years of experience in kitchen management and menu creation, demonstrating a hands-on passion for cooking rather than just administrative duties. A strong sense of financial management, labor control, and dedication to serving both team members and guests are essential.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Mysuru, karnataka, India - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Control, Haccp Compliance, Team Mentorship, Inventory Management, Vendor Relations, Budget Management, Contemporary Cuisine, Kitchen Operations, Staff Development, Quality Assurance, Health And Safety, Strategic Planning, Communication
Specialization
Candidates must have proven experience as an Executive Chef or senior culinary leader in a high-volume hospitality environment. Strong expertise in menu development, financial management, and food safety compliance is essential, along with excellent leadership and communication skills.
Experience Required
Minimum 5 year(s)