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Executive Assistant Jobs overseas

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Executive Chef at Arcis Golf
Frisco, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Financial Management, Menu Engineering, Staff Development, Inventory Management, Operational Planning, Budgeting, Food Safety Compliance, Team Supervision, Communication Skills, Organizational Skills, Attention To Detail
Specialization
Requires previous experience in a chef leadership role and a high school diploma, with a culinary degree or bachelor's degree preferred. Must possess strong organizational skills and obtain ServSafe certification within 30 days of hire.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Huntersville, North Carolina, 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, Recipe Standardization, Team Mentorship, Problem Solving, Communication Skills, Guest Experience Management, Operational Excellence, 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 bartaco
Charlotte, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Performance Management, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication Skills, Hospitality Management, Quality Control, Revenue Growth
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. The role requires exceptional leadership skills and the physical ability to stand for long periods and lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Executive Chef at bartaco
Stamford, Connecticut, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Performance Management, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication Skills, Hospitality Management, Quality Control, Revenue Growth
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. Required skills include exceptional leadership, the ability to mentor hourly staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Mysuru, karnataka, India - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Control, Haccp Compliance, Inventory Management, Staff Mentoring, Vendor Management, Contemporary Cuisine, Operational Management, Food Safety, Budgeting, Interpersonal Communication
Specialization
Requires proven experience as an Executive Chef in high-volume hospitality with expertise in contemporary and regional cuisines. Must possess strong financial management skills and a deep knowledge of HACCP and food safety standards.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
, Queensland, Australia - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Budgeting, Cost Control, Menu Development, Staff Training, Food Safety, Haccp, Whs Compliance, High Volume Operations, Mentoring, Quality Control
Specialization
Requires a qualification in Commercial Cookery and demonstrated experience managing high-volume restaurant kitchens. Candidates must have a proven track record of mentoring junior staff and strict adherence to food safety standards.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
Pittsburgh, Pennsylvania, United States - Full Time
Skills Needed
Menu Design, Banquet Operations, Food Cost Management, Staff Training, Food Safety Compliance, Inventory Management, Payroll Administration, A La Carte Cooking, Production Cooking, Leadership, Organizational Skills, Communication, Quality Control, Sourcing Local Ingredients, Team Management, Scheduling
Specialization
Requires at least 5 years of experience in a luxury hotel and a minimum of 3 years at the Executive Sous Chef level. Candidates must be proficient in both a la carte and production cooking with strong leadership and organizational skills.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Sunshine Coast, Queensland, Australia - Full Time
Skills Needed
Culinary Leadership, High Volume Banqueting, Conference Catering, Menu Development, Food Cost Control, Labour Management, Food Safety Compliance, Whs Standards, Budgeting, Forecasting, Team Mentoring, Operational Management
Specialization
Proven experience as an Executive or Head Chef, specifically within a hotel environment with a strong background in high-volume catering. Requires exceptional leadership skills and sound financial acumen for budgeting and cost control.
Experience Required
Minimum 10 year(s)
Executive Chef at Chestnut Inn
Town of Deposit, New York, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Arts, Menu Creation, Financial Management, Staff Training, Food Quality Control, Sanitation Standards, Purchasing, Event Planning, Recruitment, Inventory Management, P&L Responsibility, Labor Budgeting, Time Management, Guest Interaction, Problem Solving
Specialization
Candidates must 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, knowledge of food/wine/cocktails/craft beer, and a highly positive, hospitality-oriented attitude.
Experience Required
Minimum 5 year(s)
Executive Chef at RL Communities
Ellisville, Missouri, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Sanitation, Inventory Management, Staff Training, Budgeting, Vendor Relations, Microsoft Excel, Microsoft Outlook, Communication, Customer Service, Servsafe Management, Team Supervision, Food Preparation
Specialization
Candidates must have proven leadership experience in culinary preparation and supervision, along with a high school diploma or GED. A ServSafe Manager certification is required, and proficiency in Microsoft Excel and Outlook is necessary for administrative tasks.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Melbourne, Victoria, Australia - Full Time
Skills Needed
Culinary Offering, Menu Design, Kitchen Operations Leadership, Consistency, Creativity, Presentation, Quality Control, Leadership, Mentoring, Team Development, Collaboration, Guest Engagement, Food Safety Compliance, Stock Control, Cost Management, Commercial Acumen
Specialization
Candidates must have proven experience as an Executive Chef in a luxury hotel or premium dining setting, possessing a strong creative vision and meticulous attention to detail in menu creation and plating. Essential qualities include being a natural, warm leader capable of mentoring diverse talent, demonstrating grace under pressure, and possessing sound commercial acumen for efficient kitchen management.
Experience Required
Minimum 5 year(s)
Executive Chef at IHG Career
, , Australia - Full Time
Skills Needed
Kitchen Leadership, Team Coaching, Department Management, Ordering, Rostering, Food Safety, Event Planning, Menu Forecasting, Budgeting, Whs Initiatives, Commercial Awareness, Cost Control, Menu Creation, Leadership, Team Development
Specialization
Candidates must possess a minimum of two years of experience in a hotel setting as a Senior Head Chef or Executive Chef, demonstrating sound commercial awareness, rostering, and cost control expertise. Essential requirements include experience managing kitchen procedures, food safety, WHS, strong leadership, coaching abilities, and a passion for cooking and menu creation.
Experience Required
Minimum 2 year(s)
Executive Chef at American Cruise Lines
Arlington, Oregon, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Team Management, Inventory Management, Portion Control, Waste Reduction, Sanitation Standards, Communication, Training, Problem Solving, Adaptability, High Volume Cooking, Staff Coaching
Specialization
Candidates must have 6–8+ years of experience in full-service culinary environments and possess strong leadership and communication skills. A ServSafe Manager Certification and a TWIC (Transportation Worker Identification Credential) are required for this role.
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
, 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 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 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 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 Arcis Golf
Frisco, Texas, United States -
Full Time

Start Date

Immediate

Expiry Date

29 Aug, 26

Salary

0.0

Posted On

31 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Leadership, Financial Management, Menu Engineering, Staff Development, Inventory Management, Operational Planning, Budgeting, Food Safety Compliance, Team Supervision, Communication Skills, Organizational Skills, Attention To Detail

Industry

Hospitality

Description
Club Location: The Club at Frisco Farms - Frisco, TX Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Location: The Club at Frisco Farms Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Responsible for $1MM+ in total Food & Beverage Revenue. Reports to the General Manager. Primary Responsibilities Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to General Manager, Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Works closely with the F&B Director in programming and overall restaurant success. Qualifications Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor’s degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S. Arcis Golf has positioned itself as a dynamic leader in the industry by consistently providing unrivaled amenities to complement diverse playing experiences for members and guests. We continuously search for individuals who share our Passion for Service to join the teams at our many Clubs and Courses positioned throughout the country. Our growing and innovative organization offers competitive wages and benefit packages.
Responsibilities
Direct and coordinate all culinary department activities to maintain operational standards and maximize profits for a high-revenue food and beverage operation. Lead the culinary team while ensuring compliance with national programs, financial targets, and sanitary laws.
Executive Chef at Arcis Golf
Frisco, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Financial Management, Menu Engineering, Staff Development, Inventory Management, Operational Planning, Budgeting, Food Safety Compliance, Team Supervision, Communication Skills, Organizational Skills, Attention To Detail
Specialization
Requires previous experience in a chef leadership role and a high school diploma, with a culinary degree or bachelor's degree preferred. Must possess strong organizational skills and obtain ServSafe certification within 30 days of hire.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Huntersville, North Carolina, 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, Recipe Standardization, Team Mentorship, Problem Solving, Communication Skills, Guest Experience Management, Operational Excellence, 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 bartaco
Charlotte, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Performance Management, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication Skills, Hospitality Management, Quality Control, Revenue Growth
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. The role requires exceptional leadership skills and the physical ability to stand for long periods and lift up to 50 pounds.
Experience Required
Minimum 2 year(s)
Executive Chef at bartaco
Stamford, Connecticut, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Performance Management, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication Skills, Hospitality Management, Quality Control, Revenue Growth
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. Required skills include exceptional leadership, the ability to mentor hourly staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Mysuru, karnataka, India - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Control, Haccp Compliance, Inventory Management, Staff Mentoring, Vendor Management, Contemporary Cuisine, Operational Management, Food Safety, Budgeting, Interpersonal Communication
Specialization
Requires proven experience as an Executive Chef in high-volume hospitality with expertise in contemporary and regional cuisines. Must possess strong financial management skills and a deep knowledge of HACCP and food safety standards.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
, Queensland, Australia - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Budgeting, Cost Control, Menu Development, Staff Training, Food Safety, Haccp, Whs Compliance, High Volume Operations, Mentoring, Quality Control
Specialization
Requires a qualification in Commercial Cookery and demonstrated experience managing high-volume restaurant kitchens. Candidates must have a proven track record of mentoring junior staff and strict adherence to food safety standards.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
Pittsburgh, Pennsylvania, United States - Full Time
Skills Needed
Menu Design, Banquet Operations, Food Cost Management, Staff Training, Food Safety Compliance, Inventory Management, Payroll Administration, A La Carte Cooking, Production Cooking, Leadership, Organizational Skills, Communication, Quality Control, Sourcing Local Ingredients, Team Management, Scheduling
Specialization
Requires at least 5 years of experience in a luxury hotel and a minimum of 3 years at the Executive Sous Chef level. Candidates must be proficient in both a la carte and production cooking with strong leadership and organizational skills.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Sunshine Coast, Queensland, Australia - Full Time
Skills Needed
Culinary Leadership, High Volume Banqueting, Conference Catering, Menu Development, Food Cost Control, Labour Management, Food Safety Compliance, Whs Standards, Budgeting, Forecasting, Team Mentoring, Operational Management
Specialization
Proven experience as an Executive or Head Chef, specifically within a hotel environment with a strong background in high-volume catering. Requires exceptional leadership skills and sound financial acumen for budgeting and cost control.
Experience Required
Minimum 10 year(s)
Executive Chef at Chestnut Inn
Town of Deposit, New York, United States - Full Time
Skills Needed
Kitchen Supervision, Culinary Arts, Menu Creation, Financial Management, Staff Training, Food Quality Control, Sanitation Standards, Purchasing, Event Planning, Recruitment, Inventory Management, P&L Responsibility, Labor Budgeting, Time Management, Guest Interaction, Problem Solving
Specialization
Candidates must 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, knowledge of food/wine/cocktails/craft beer, and a highly positive, hospitality-oriented attitude.
Experience Required
Minimum 5 year(s)
Executive Chef at RL Communities
Ellisville, Missouri, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Sanitation, Inventory Management, Staff Training, Budgeting, Vendor Relations, Microsoft Excel, Microsoft Outlook, Communication, Customer Service, Servsafe Management, Team Supervision, Food Preparation
Specialization
Candidates must have proven leadership experience in culinary preparation and supervision, along with a high school diploma or GED. A ServSafe Manager certification is required, and proficiency in Microsoft Excel and Outlook is necessary for administrative tasks.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Melbourne, Victoria, Australia - Full Time
Skills Needed
Culinary Offering, Menu Design, Kitchen Operations Leadership, Consistency, Creativity, Presentation, Quality Control, Leadership, Mentoring, Team Development, Collaboration, Guest Engagement, Food Safety Compliance, Stock Control, Cost Management, Commercial Acumen
Specialization
Candidates must have proven experience as an Executive Chef in a luxury hotel or premium dining setting, possessing a strong creative vision and meticulous attention to detail in menu creation and plating. Essential qualities include being a natural, warm leader capable of mentoring diverse talent, demonstrating grace under pressure, and possessing sound commercial acumen for efficient kitchen management.
Experience Required
Minimum 5 year(s)
Executive Chef at IHG Career
, , Australia - Full Time
Skills Needed
Kitchen Leadership, Team Coaching, Department Management, Ordering, Rostering, Food Safety, Event Planning, Menu Forecasting, Budgeting, Whs Initiatives, Commercial Awareness, Cost Control, Menu Creation, Leadership, Team Development
Specialization
Candidates must possess a minimum of two years of experience in a hotel setting as a Senior Head Chef or Executive Chef, demonstrating sound commercial awareness, rostering, and cost control expertise. Essential requirements include experience managing kitchen procedures, food safety, WHS, strong leadership, coaching abilities, and a passion for cooking and menu creation.
Experience Required
Minimum 2 year(s)
Executive Chef at American Cruise Lines
Arlington, Oregon, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Team Management, Inventory Management, Portion Control, Waste Reduction, Sanitation Standards, Communication, Training, Problem Solving, Adaptability, High Volume Cooking, Staff Coaching
Specialization
Candidates must have 6–8+ years of experience in full-service culinary environments and possess strong leadership and communication skills. A ServSafe Manager Certification and a TWIC (Transportation Worker Identification Credential) are required for this role.
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
, 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 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 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 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)