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Executive Chef at Marriott Courtyard WilkesBarreArena

Minsk, , Belarus - Full Time

Skills Needed
Culinary Skills, Leadership, Team Management, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Sanitation Standards, Interpersonal Skills, Problem Solving, Communication, Cooking Techniques, Employee Development, Performance Monitoring, Operational Management

Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in a related field with 4 years of experience in culinary or food and beverage areas. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.

Experience Required
Minimum 5 year(s)

Executive Chef at Accor

Lucknow, Uttar Pradesh, India - Full Time

Skills Needed
Manpower Planning, Staff Training, Managerial Skills, Production Methods, Recruitment, Staff Selection, Performance Appraisal, Wastage Monitoring, Quality Control, Food Product Development, Hygiene Standards, Accident Reporting, Health Regulation Compliance, Delegation, Culinary Trends, Kitchen Processes

Specialization
Candidates must possess proven working experience as an Executive Chef, preferably in a luxury atmosphere, demonstrating efficiency in problem-solving and mastery in delegating multiple tasks. Essential qualifications include strong communication and leadership skills, being up-to-date with culinary trends, understanding relevant computer programs, and holding credentials in health and safety training or a degree in Culinary Science.

Experience Required
Minimum 5 year(s)

Executive Chef at RL Communities

, South Carolina, United States - Full Time

Skills Needed
Culinary Preparation, Team Supervision, Food Safety, Menu Creation, Inventory Management, Vendor Relations, Staff Training, Coaching, Scheduling, Microsoft Excel, Microsoft Outlook, Communication, Resident Feedback Handling, Servsafe Management, Food Handling Permits

Specialization
Candidates must be at least 21 years old with proven leadership experience in culinary preparation and team supervision, preferably holding a culinary degree alongside a high school diploma or GED. Essential requirements include basic proficiency in Excel/Outlook, strong English communication skills, and obtaining ServSafe Manager certification shortly after hiring.

Experience Required
Minimum 5 year(s)

Executive Chef at bartaco

Westport, Connecticut, United States - Full Time

Skills Needed
Culinary Leadership, Food Quality Control, Operational Excellence, Team Guidance, Kitchen Operations Management, Inventory Management, Health And Safety Compliance, Guest Satisfaction, Team Recruitment, Team Training, Financial Management, Budgeting, Forecasting, Cost Control, Coaching, Accountability

Specialization
Candidates must have 3 years of experience as an Executive Chef and possess a strong passion for hospitality and delivering outstanding guest experiences. Essential requirements include exceptional leadership and communication skills, experience mentoring hourly staff, attention to detail, and flexibility to work evenings, weekends, and holidays.

Experience Required
Minimum 2 year(s)

Executive Chef at Fairfield by Marriott Cincinnati Uptown

Nadi, Western, Fiji - Full Time

Skills Needed
Culinary Skills, Leadership, Communication, Team Management, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Problem Solving, Sanitation Standards, Quality Control, Interpersonal Skills, Performance Monitoring, Employee Development, Operational Management

Specialization
Candidates must have a 2-year degree in Culinary Arts or a related field and at least 4 years of experience in culinary or food and beverage roles. Strong leadership, communication, and culinary skills are essential for this position.

Experience Required
Minimum 5 year(s)

Executive Chef at Settlers Hospitality

Hawley, Pennsylvania, United States - Full Time

Skills Needed
Culinary Arts, Kitchen Supervision, Menu Creation, Financial Management, Cost Control, Staff Training, Sanitation Standards, Purchasing, Event Planning, Recruitment, Servsafe Manager, Time Management, Problem Solving, Food Quality, P&L Responsibility, Guest Interaction

Specialization
Candidates should possess a minimum of 5 years of proven culinary experience in a leadership or management role, preferably with fine dining experience, and demonstrate an advanced understanding of culinary arts and restaurant management. Essential qualifications include ServSafe Manager certification (or ability to obtain within 30 days), strong time management skills, and a dedication to serving world-class food with high hospitality standards.

Experience Required
Minimum 5 year(s)

Executive Chef at Blossom Valley by Cogir

Salem, Oregon, United States - Full Time

Skills Needed
Menu Development, Food Procurement, Meal Preparation, Budget Management, Inventory Control, Team Leadership, Staff Scheduling, Performance Review, Regulatory Compliance, Kitchen Sanitation, Recipe Development, Special Events Planning, Communication, Motivation, Customer Satisfaction, Front Of House Operations

Specialization
Candidates should possess at least five years of hands-on food preparation experience and three years in progressive management as an Executive Chef, including knowledge of front-of-house operations. Required qualifications include a Serve Safe Manager certification, and a Culinary degree is preferred, alongside a history of meeting financial goals and strong team-building capabilities.

Experience Required
Minimum 5 year(s)

Executive Chef at bartaco

Raleigh, North Carolina, United States - Full Time

Skills Needed
Culinary Leadership, Food Quality, Consistency, Operational Excellence, Team Guidance, Inventory Management, Health And Safety Compliance, Guest Satisfaction, Recruitment, Training, Team Development, Financial Management, Budgeting, Forecasting, Cost Control, Mentorship

Specialization
Candidates must possess at least three years of experience as an Executive Chef, coupled with a strong passion for hospitality and delivering outstanding guest experiences. Essential requirements include exceptional leadership and communication skills, experience mentoring staff, attention to detail, and flexibility to work varied hours including evenings, weekends, and holidays.

Experience Required
Minimum 2 year(s)

Executive Chef at Napa on Providence

Charlotte, North Carolina, United States - Full Time

Skills Needed
Culinary Mastery, Menu Innovation, Budget Management, Inventory Management, Staff Training, Sanitation Compliance, Leadership, Performance Management, Guest Interaction, Event Coordination, Recipe Development, Portion Control, Change Leadership, Business Acumen, Results Driven, Hospitality

Specialization
Candidates must possess a minimum of 5 years' experience as an Executive Chef, with extensive experience leading in a high-volume, upscale restaurant concept. Formal culinary or business education and ServSafe certification are preferred.

Experience Required
Minimum 5 year(s)

EXECUTIVE CHEF at Campo

Scottsdale, Arizona, United States - Full Time

Skills Needed
Culinary Skills, Team Leadership, Budget Management, Labor Management, Food Quality Control, Sanitation Standards, Goal Achievement, Safety Compliance, Team Development, P&L Knowledge

Specialization
Candidates must possess proven culinary skills and the ability to lead a team, along with knowledge of P&Ls, budgets, and labor projections. A minimum of 3 years of Kitchen Management experience is required, along with the ability to work 50 hours per week and obtain a Maricopa County Food Handlers Card.

Experience Required
Minimum 2 year(s)

Executive Chef at Culinesse LLC

Davidson, North Carolina, United States - Full Time

Skills Needed
Leadership, Innovation, High Volume Food Service, Catering, Food Preparation, Menu Creation, Supervision, Cost Control, Sanitation Practices, Plating, Garnishing Techniques, Knife Skills, Inventory Management, Prioritization, Training, Procedural Changes

Specialization
Candidates must possess a high school diploma or equivalent and have four or more years of related work experience as an Executive Chef. Strong preference is given to those with experience in Contract Food Service and Senior Dining, along with the ability to work nights, weekends, and holidays.

Experience Required
Minimum 5 year(s)

Executive Chef at Brock & Company Inc

Baltimore, Maryland, United States - Full Time

Skills Needed
Creativity, Leadership, Menu Development, Purchasing, Receiving, Food Production, Customer Service, Catering, Budget Management, Labor Cost Control, Inventory Management, Cash Handling, Training, Food Safety, Sanitation, Ms Office

Specialization
Ideal candidates should possess a culinary degree or certification, along with eight to ten years of comparable experience in the food profession. Required competencies include expertise in food safety, budget management, employee training, strong leadership, communication, organizational skills, and proficiency in MS Office.

Experience Required
Minimum 5 year(s)

Executive Chef at Shades Bar & Grill

Panama City Beach, Florida, United States - Full Time

Skills Needed
High Volume Kitchen Experience, Food Preparation, Cooking Skills, Food Safety, Sanitation Procedures, Leadership Skills, Food Cost Understanding, Ordering, Multitasking, Prioritization, Problem Solving, Teamwork, Creativity, Flexibility, Judgment

Specialization
Candidates should have prior high volume kitchen experience and demonstrate strong cooking skills. Knowledge of food safety, kitchen systems, and the ability to work in a fast-paced environment are essential.

Experience Required
Minimum 2 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

Kuta, Bali, Indonesia - Full Time

Skills Needed
Innovative, Detail Oriented, Quality Conscious, Menu Planning, Food Cost Management, Haccp Compliance, Interpersonal Skills, Problem Solving, Creative Food Production, Strategic Decision Making, Guest Satisfaction, Operational Excellence, Revenue Management, Profit Management

Specialization
Candidates should have a minimum of 2-3 years of experience in an Executive Chef role and possess strong interpersonal and problem-solving abilities. A creative approach to high-quality food production and a track record of operational excellence are essential.

Experience Required
Minimum 2 year(s)

EXECUTIVE CHEF at Campo

Scottsdale, Arizona, United States - Full Time

Skills Needed
Culinary Skills, Team Leadership, Food Production Oversight, Budget Management, Labor Budgeting, Projections, Team Supervision, Quality Control, Sanitation Standards, Goal Achievement, Regulatory Compliance, Customer Service, Professionalism

Specialization
Candidates must possess proven culinary skills and the ability to lead a team, along with knowledge of P&Ls, budgets, and labor projections. A minimum of three years of Kitchen Management experience is required, along with the physical ability to stand for long periods and obtain a Maricopa County Food Handlers Card.

Experience Required
Minimum 2 year(s)

Executive Chef at Healthcare Services Group, Inc.

Elkins, West Virginia, United States - Full Time

Skills Needed
Food Service Management, Leadership, Supervision, Food Quality Standards, Inventory Management, Food Safety Guidelines, Customer Service, Staff Training, Quality Control, Dietary Aide Functions, Cook Functions, Dishwasher Functions, Communication, Infection Control, Punctuality, Computer Skills

Specialization
Candidates must demonstrate a positive attitude, the ability to follow instructions, and possess a high school diploma or equivalent; specialized training in food service management and nutrition is desirable. A minimum of two years of experience in quantity food production/service, dining/nutrition, and personnel supervision is desired, along with required certifications like ServSafe or Food Handler certification.

Experience Required
Minimum 2 year(s)

Executive Chef at Virgin Hotels Central Services LLC

New Orleans, Louisiana, United States - Full Time

Skills Needed
Team Player, Communication, Leadership, Time Management, Problem Solving, Creativity, Guest Interaction, Training, Organization, Culinary Skills, Conflict Resolution, Adaptability, Presentation Skills, Customer Service, Food Safety, Inventory Management

Specialization
Candidates should have 5-7 years of experience as an Executive Chef in a hotel setting, with a preference for bilingual candidates. A Food Service Handler Card and TIPS certification are required, along with proficiency in MS Office applications.

Experience Required
Minimum 5 year(s)

Executive Chef at Accor

Sonoma, California, United States - Full Time

Skills Needed
Menu Development, Food Quality Control, Culinary Operations, Cost Control, Health And Safety Standards, Staff Training, Payroll, Scheduling, Client Menu Design, Food Purchasing, Public Relations, Classical Cuisine, Contemporary Cuisine, International Cuisine, Spa Cuisine, Banquet Production

Specialization
Candidates must possess a minimum of five years of experience as an Executive Chef, preferably at a resort property, along with complete knowledge of classical, contemporary, international, and Spa cuisine, including technical knowledge in banquet production. Essential qualifications include excellent communication skills emphasizing training and coaching, extensive culinary training, a food handling/sanitation certificate, and the physical ability to work shifts in hot and noisy environments.

Experience Required
Minimum 5 year(s)

Executive Chef at Fairfield by Marriott Cincinnati Uptown

Mumbai, maharashtra, India - Full Time

Skills Needed
Culinary Skills, Leadership, Communication, Team Management, Menu Development, Food Safety, Customer Service, Budget Management, Staff Training, Problem Solving, Quality Control, Interpersonal Skills, Sanitation Standards, Employee Development, Operational Management, Cooking Techniques

Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts with 4 years of experience in a related field. Strong leadership, culinary skills, and the ability to manage kitchen operations are essential.

Experience Required
Minimum 5 year(s)

Executive Chef at Marriott Courtyard WilkesBarreArena

Minsk, , Belarus -

Full Time

Start Date

Immediate

Expiry Date

17 Apr, 26

Salary

0.0

Posted On

17 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Leadership, Team Management, Food Safety, Menu Development, Customer Service, Budget Management, Staff Training, Sanitation Standards, Interpersonal Skills, Problem Solving, Communication, Cooking Techniques, Employee Development, Performance Monitoring, Operational Management

Industry

Hospitality

Description

JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. CORE WORK ACTIVITIES Leading Kitchen Operations for Property • Leads kitchen management team. • Provides direction for all day-to-day operations. • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps. • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serving as a role model to demonstrate appropriate behaviors. • Ensures property policies are administered fairly and consistently. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Supervises and coordinates activities of cooks and workers engaged in food preparation. • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas. • Establishes goals including performance goals, budget goals, team goals, etc. • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety. • Manages department controllable expenses including food cost, supplies, uniforms and equipment. • Participates in the budgeting process for areas of responsibility. • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development. • Monitors the quality of raw and cooked food products to ensure that standards are met. • Determines how food should be presented, and create decorative food displays. • Recognizes superior quality products, presentations and flavor. • Ensures compliance with food handling and sanitation standards. • Follows proper handling and right temperature of all food products. • Ensures employees maintain required food handling and sanitation certifications. • Maintains purchasing, receiving and food storage standards. • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills. • Ensures employees are treated fairly and equitably. • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. • Administers the performance appraisal process for direct report managers. • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition. • Observes service behaviors of employees and provides feedback to individuals and or managers. • Manages employee progressive discipline procedures for areas of responsibility. • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Developed in partnership with jeweler and luxury products designer Bulgari, our select Bulgari Hotels & Resorts are located in major cosmopolitan cities and luxury resort destinations. Join our team and help deliver the excitement, timeless glamour and heritage of the Bulgari brand. In joining Bulgari Hotels & Resorts, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

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Responsibilities

The Executive Chef is accountable for the overall success of daily kitchen operations, leading the staff and managing all food-related functions. They ensure high-quality food production, staff development, and compliance with sanitation standards.

Executive Chef at Marriott Courtyard WilkesBarreArena

Minsk, , Belarus - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at Accor

Lucknow, Uttar Pradesh, India - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at RL Communities

, South Carolina, United States - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at bartaco

Westport, Connecticut, United States - Full Time

Experience Required
Minimum 2 year(s)

Executive Chef at Fairfield by Marriott Cincinnati Uptown

Nadi, Western, Fiji - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at Settlers Hospitality

Hawley, Pennsylvania, United States - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at Blossom Valley by Cogir

Salem, Oregon, United States - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at bartaco

Raleigh, North Carolina, United States - Full Time

Experience Required
Minimum 2 year(s)

Executive Chef at Napa on Providence

Charlotte, North Carolina, United States - Full Time

Experience Required
Minimum 5 year(s)

EXECUTIVE CHEF at Campo

Scottsdale, Arizona, United States - Full Time

Skills Needed
Culinary Skills, Team Leadership, Budget Management, Labor Management, Food Quality Control, Sanitation Standards, Goal Achievement, Safety Compliance, Team Development, P&L Knowledge

Experience Required
Minimum 2 year(s)

Executive Chef at Culinesse LLC

Davidson, North Carolina, United States - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at Brock & Company Inc

Baltimore, Maryland, United States - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at Shades Bar & Grill

Panama City Beach, Florida, United States - Full Time

Experience Required
Minimum 2 year(s)

Executive Chef at Indaco Greenville

Bentonville, Arkansas, United States - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at Accor

Kuta, Bali, Indonesia - Full Time

Experience Required
Minimum 2 year(s)

EXECUTIVE CHEF at Campo

Scottsdale, Arizona, United States - Full Time

Experience Required
Minimum 2 year(s)

Executive Chef at Healthcare Services Group, Inc.

Elkins, West Virginia, United States - Full Time

Experience Required
Minimum 2 year(s)

Executive Chef at Virgin Hotels Central Services LLC

New Orleans, Louisiana, United States - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at Accor

Sonoma, California, United States - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at Fairfield by Marriott Cincinnati Uptown

Mumbai, maharashtra, India - Full Time

Experience Required
Minimum 5 year(s)