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Executive Chef at True Food Kitchen
Palo Alto, California, United States - Full Time
Skills Needed
P&L Management, Inventory Management, Budgeting, Forecasting, Staff Management, Hiring, On Boarding, Scheduling, Labor Cost Control, Employee Development, Performance Management, Food Safety, Health Inspections, Customer Service, Financial Operations, Coaching
Specialization
Candidates must have over 5 years of management experience in a high-volume, full-service restaurant. Expert knowledge of financial business operations and strong leadership skills are required.
Experience Required
Minimum 5 year(s)
Executive Chef at BallenIsles Country Club
, Florida, United States - Full Time
Skills Needed
Culinary Strategy, Menu Planning, Vendor Management, Food Production, Staff Training, Inventory Management, Budgeting, Guest Satisfaction, Catering, Sanitation Compliance, Staff Supervision, Recipe Development
Specialization
Requires one to three years of experience or an equivalent combination of education and experience. Experience in multi-unit restaurants or banquets is considered helpful.
Experience Required
Minimum 2 year(s)
Executive Chef at IHG Career
Dhahran, Eastern Province, Saudi Arabia - Full Time
Skills Needed
Culinary Leadership, Pre Opening Strategy, Concept Development, Banqueting, Cost Control, Menu Engineering, Haccp Compliance, Hygiene Standards, Team Management, Operational Efficiency, Luxury Hospitality, Event Management
Specialization
Requires proven experience as an Executive Chef in luxury hotels or high-end catering environments with a strong background in large-scale events. Candidates should possess strong leadership skills, commercial awareness, and experience in pre-opening or rebranding projects.
Experience Required
Minimum 10 year(s)
Executive Chef at Resolute Road Hospitality
Boise, Idaho, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Production, Budget Management, Inventory Control, Food Safety Compliance, Team Training, Staff Scheduling, Recruitment, Cost Control, Problem Solving, Guest Satisfaction, Sanitation Standards, Regional Cuisine, Financial Acumen, Communication
Specialization
Requires 10-15 years of leadership culinary experience, with at least 8 years as a Head or Main Chef. A valid Food Handlers Card is required along with proven success in managing large teams and diverse culinary styles.
Experience Required
Minimum 10 year(s)
Executive Chef at Lago
Cleveland, Ohio, United States - Full Time
Skills Needed
Culinary Management, Business Operations, Financial Management, Scheduling, Guest Experience, Ingredient Knowledge, Culinary Trends, Food Safety, Sanitation Standards, Pos Systems, Inventory Control, Beos, Team Leadership, Coaching, Staff Development, Continuous Improvement
Specialization
Requires a minimum of 3 years of experience in high-volume kitchen management. Culinary school education is preferred but not mandatory.
Experience Required
Minimum 2 year(s)
Executive Chef at Postino WineCafe
Phoenix, Arizona, United States - Full Time
Skills Needed
Culinary Management, Financial Accuracy, Inventory Management, Team Leadership, Mentoring, Staffing, Recipe Standardization, Food Safety, Delegation, Hospitality
Specialization
Requires 1 year of full-service Kitchen Manager experience or 3-5 years of service industry management experience. A State Food Handler's Management Certification is required, and an Associate's degree in a related field is preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Training & Mentoring
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at Erickson Senior Living
Glen Mills, Pennsylvania, United States - Full Time
Skills Needed
Culinary Leadership, Financial Acumen, Team Development, Food Quality Control, Multi Unit Operations, Food Purchasing, Sanitation Compliance, Menu Planning, Budget Management, Haccp, Fine Dining, Catering Trends, Pos Systems, Microsoft Office
Specialization
Requires a minimum of 3 years of Executive Chef experience with knowledge of food cost controls and sanitation regulations. Proficiency in PC software and POS systems is required, with fine dining experience preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at Radisson Hotel Group
, Gauteng, South Africa - Full Time
Skills Needed
Culinary Excellence, Leadership, Budget Management, Inventory Management, Team Management, Technical Cooking Skills, Creative Problem Solving, Attention To Detail, Guest Satisfaction, Verbal Communication, Food And Beverage Management
Specialization
Candidates must have proven experience in managing a kitchen team and possess excellent technical cooking skills. A strong focus on detail, creative problem-solving, and effective communication is required for this role.
Experience Required
Minimum 5 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 Three Oaks Senior Dining LLC
Ballwin, Missouri, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Sanitation Management, Staff Training, Inventory Management, Kitchen Operations, Plating And Presentation, Budgeting, Customer Service, Microsoft Office, Google Docs, Knife Skills, Production Planning, Regulatory Compliance, Team Development
Specialization
Candidates must have senior dining experience in an Independent Living facility and a valid ServSafe certification. Education requirements include either a high school diploma with 8 years of experience or a culinary/hospitality degree with at least 4 years of related experience.
Experience Required
Minimum 5 year(s)
Executive Chef at Lodging and Leisure Investments
Biloxi, Mississippi, United States - Full Time
Skills Needed
Culinary Excellence, Fine Dining, Kitchen Operations, Menu Design, Staff Management, Inventory Management, Food Cost Control, Health And Safety Compliance, Food Presentation, Interpersonal Skills, Communication, Team Leadership
Specialization
Proven experience as a Chef in a high-end or fine dining establishment with strong leadership and team management skills. Must possess excellent culinary skills and a deep knowledge of food safety and sanitation regulations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Miri, Sarawak, Malaysia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Purchasing, Operational Excellence
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food sanitation and safety standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Air Canada
Vancouver, British Columbia, Canada - Full Time
Skills Needed
Culinary Supervision, Menu Development, Food Safety, Catering, Cost Control, Staff Training, Customer Relations, Microsoft Office, Health & Safety Compliance, Operational Systems
Specialization
Requires a minimum of five years of culinary supervisory experience in a high-volume, multi-unit environment. Candidates must possess comprehensive knowledge of food trends, sanitation, and proficiency in Microsoft Office.
Experience Required
Minimum 5 year(s)
Executive Chef at Dexterra
Salt Lake City, Utah, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Haccp, Inventory Control, Team Development, Cost Control, Large Volume Food Service, Dietary Requirements, Butchery, Banquets, Microsoft Excel, Recipe Card Implementation, Staff Training, Food Production
Specialization
Candidates must have at least 8 years of experience as a Chef in high-volume hospitality environments and hold relevant culinary education or certifications. Proficiency in food safety programs like HACCP and strong leadership skills are essential for this role.
Experience Required
Minimum 10 year(s)
Executive Chef at The h.wood Group
Los Angeles, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Kitchen Operations Management, Staff Training And Mentoring, Budget Management, Food Cost Control, Inventory Management, Health And Safety Compliance, Labor Cost Control, Standard Operating Procedures, Customer Feedback Analysis, 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 TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Sarawak, Malaysia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Customer Service, Inventory Management, 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 possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at American Cruise Lines
Beaufort, South Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Sanitation Standards, Staff Training, Communication, Problem Solving, Adaptability
Specialization
Candidates must have 6-8+ years of experience in full-service hospitality settings and possess strong leadership and culinary skills. A TWIC credential is required, and candidates must be able to live and work onboard a vessel for extended periods.
Experience Required
Minimum 10 year(s)
Executive Chef at American Cruise Lines
Memphis, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Sanitation Standards, Staff Training, Communication, Problem Solving, Adaptability, High Volume Cooking, Regional Cuisine, Galley Operations
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 10 year(s)
Executive Chef at The Watergate Hotel
Washington, District of Columbia, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Cost Control, Labor Cost Management, Staff Training, Inventory Management, Recipe Standardization, Health And Safety Compliance, Sanitation Standards, Personnel Supervision, Banquet Planning, Procurement, Payroll Reporting, Quality Control, Guest Relations, Scheduling
Specialization
Requires strong leadership skills, the ability to communicate in English, and the physical capacity to lift up to 100 lbs. Candidates must be able to plan menus, manage supervisory tasks, and operate in a high-stress environment.
Experience Required
Minimum 10 year(s)
Executive Chef at True Food Kitchen
Palo Alto, California, United States -
Full Time

Start Date

Immediate

Expiry Date

01 Aug, 26

Salary

105000.0

Posted On

03 May, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

P&L Management, Inventory Management, Budgeting, Forecasting, Staff Management, Hiring, On-boarding, Scheduling, Labor Cost Control, Employee Development, Performance Management, Food Safety, Health Inspections, Customer Service, Financial Operations, Coaching

Industry

Restaurants

Description
We believe that a life of purpose has the power to transform the world. This isn't just a job - it's a chance to find your true purpose. We’re a full-service restaurant collection with locations from coast to coast, known for serving nutrient-dense, thoughtfully crafted dishes for lunch, dinner, and weekend brunch. What you will do: Partners with FOH and BOH management team to maximize sales and optimize profits through the management of P&L’s, inventory and controllable cash to achieve forecasting and budget results. Runs high volume service periods from the floor or expo to ensure food quality, service, touching tables and presentation is up to TFK standards. Performs with BOH team, precise line checks and facility walks with proper follow up and documentation and participates with all EcoSure & Health inspections, ensuring a safe production environment. Manages all FOH & BOH employees, with General Manager, in accordance with TFK policies and applicable laws to include interviewing, hiring, on-boarding, scheduling, labor costs, training and development of employees; planning assigning and directing work; performance appraisals, rewarding and disciplining employees. Facilitates formal and informal channels of development for management and key hourly team members. We look for people who: Are passionate about creating memorable dining experiences and exceeding guest expectations. Are resilient in stressful situations and always able to handle last minute requests. For more than 5 years, as a manager, you’ve been a key ingredient in the success of a full service, high-volume restaurant. Have expert knowledge and understanding of financial aspects of business operations. Are caring, self-motivated and exhibit an aptitude for leading, coaching, and driving excellence. Additional information Flexible PTO Long Term Incentive Bonus Plan Competitive Compensation Package with quarterly bonus Health and Wellness Benefits (medical, dental, eye & more) FSA options for child care assistance Pet Insurance for your fur babies Gym membership discount Pre-paid legal support 401K and TRUE Matching Work-life balance including Thanksgiving and Christmas day off Dining discounts and family meals Additional perks and discounts through Perkspot If you're excited about working for us and have most of the skills or experience we're looking for, please go ahead and apply. You could be just what we need! We believe strongly in creating supportive environments where our colleagues can succeed. As such, True Food Kitchen is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, ancestry, national origin, religion, or religious creed, mental or physical disability, medical condition, genetic information, sex (including pregnancy, childbirth, and related medical conditions), sexual orientation, gender identity, gender expression, age, marital status, military or veteran status, citizenship, or other protected characteristics under federal, state or local law. #SL1 #LI-NK1
Responsibilities
The Executive Chef partners with the management team to maximize sales and optimize profits through P&L management and inventory control. They are responsible for overseeing high-volume service periods, ensuring food quality, and managing both front-of-house and back-of-house staff.
Executive Chef at True Food Kitchen
Palo Alto, California, United States - Full Time
Skills Needed
P&L Management, Inventory Management, Budgeting, Forecasting, Staff Management, Hiring, On Boarding, Scheduling, Labor Cost Control, Employee Development, Performance Management, Food Safety, Health Inspections, Customer Service, Financial Operations, Coaching
Specialization
Candidates must have over 5 years of management experience in a high-volume, full-service restaurant. Expert knowledge of financial business operations and strong leadership skills are required.
Experience Required
Minimum 5 year(s)
Executive Chef at BallenIsles Country Club
, Florida, United States - Full Time
Skills Needed
Culinary Strategy, Menu Planning, Vendor Management, Food Production, Staff Training, Inventory Management, Budgeting, Guest Satisfaction, Catering, Sanitation Compliance, Staff Supervision, Recipe Development
Specialization
Requires one to three years of experience or an equivalent combination of education and experience. Experience in multi-unit restaurants or banquets is considered helpful.
Experience Required
Minimum 2 year(s)
Executive Chef at IHG Career
Dhahran, Eastern Province, Saudi Arabia - Full Time
Skills Needed
Culinary Leadership, Pre Opening Strategy, Concept Development, Banqueting, Cost Control, Menu Engineering, Haccp Compliance, Hygiene Standards, Team Management, Operational Efficiency, Luxury Hospitality, Event Management
Specialization
Requires proven experience as an Executive Chef in luxury hotels or high-end catering environments with a strong background in large-scale events. Candidates should possess strong leadership skills, commercial awareness, and experience in pre-opening or rebranding projects.
Experience Required
Minimum 10 year(s)
Executive Chef at Resolute Road Hospitality
Boise, Idaho, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Production, Budget Management, Inventory Control, Food Safety Compliance, Team Training, Staff Scheduling, Recruitment, Cost Control, Problem Solving, Guest Satisfaction, Sanitation Standards, Regional Cuisine, Financial Acumen, Communication
Specialization
Requires 10-15 years of leadership culinary experience, with at least 8 years as a Head or Main Chef. A valid Food Handlers Card is required along with proven success in managing large teams and diverse culinary styles.
Experience Required
Minimum 10 year(s)
Executive Chef at Lago
Cleveland, Ohio, United States - Full Time
Skills Needed
Culinary Management, Business Operations, Financial Management, Scheduling, Guest Experience, Ingredient Knowledge, Culinary Trends, Food Safety, Sanitation Standards, Pos Systems, Inventory Control, Beos, Team Leadership, Coaching, Staff Development, Continuous Improvement
Specialization
Requires a minimum of 3 years of experience in high-volume kitchen management. Culinary school education is preferred but not mandatory.
Experience Required
Minimum 2 year(s)
Executive Chef at Postino WineCafe
Phoenix, Arizona, United States - Full Time
Skills Needed
Culinary Management, Financial Accuracy, Inventory Management, Team Leadership, Mentoring, Staffing, Recipe Standardization, Food Safety, Delegation, Hospitality
Specialization
Requires 1 year of full-service Kitchen Manager experience or 3-5 years of service industry management experience. A State Food Handler's Management Certification is required, and an Associate's degree in a related field is preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Mumbai, maharashtra, India - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Oversight, Training & Mentoring
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at Erickson Senior Living
Glen Mills, Pennsylvania, United States - Full Time
Skills Needed
Culinary Leadership, Financial Acumen, Team Development, Food Quality Control, Multi Unit Operations, Food Purchasing, Sanitation Compliance, Menu Planning, Budget Management, Haccp, Fine Dining, Catering Trends, Pos Systems, Microsoft Office
Specialization
Requires a minimum of 3 years of Executive Chef experience with knowledge of food cost controls and sanitation regulations. Proficiency in PC software and POS systems is required, with fine dining experience preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at Radisson Hotel Group
, Gauteng, South Africa - Full Time
Skills Needed
Culinary Excellence, Leadership, Budget Management, Inventory Management, Team Management, Technical Cooking Skills, Creative Problem Solving, Attention To Detail, Guest Satisfaction, Verbal Communication, Food And Beverage Management
Specialization
Candidates must have proven experience in managing a kitchen team and possess excellent technical cooking skills. A strong focus on detail, creative problem-solving, and effective communication is required for this role.
Experience Required
Minimum 5 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 Three Oaks Senior Dining LLC
Ballwin, Missouri, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Sanitation Management, Staff Training, Inventory Management, Kitchen Operations, Plating And Presentation, Budgeting, Customer Service, Microsoft Office, Google Docs, Knife Skills, Production Planning, Regulatory Compliance, Team Development
Specialization
Candidates must have senior dining experience in an Independent Living facility and a valid ServSafe certification. Education requirements include either a high school diploma with 8 years of experience or a culinary/hospitality degree with at least 4 years of related experience.
Experience Required
Minimum 5 year(s)
Executive Chef at Lodging and Leisure Investments
Biloxi, Mississippi, United States - Full Time
Skills Needed
Culinary Excellence, Fine Dining, Kitchen Operations, Menu Design, Staff Management, Inventory Management, Food Cost Control, Health And Safety Compliance, Food Presentation, Interpersonal Skills, Communication, Team Leadership
Specialization
Proven experience as a Chef in a high-end or fine dining establishment with strong leadership and team management skills. Must possess excellent culinary skills and a deep knowledge of food safety and sanitation regulations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Miri, Sarawak, Malaysia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Staff Leadership, Budgeting, Inventory Management, Customer Service, Performance Management, Food Presentation, Purchasing, Operational Excellence
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Must possess strong leadership skills and a deep understanding of food sanitation and safety standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Air Canada
Vancouver, British Columbia, Canada - Full Time
Skills Needed
Culinary Supervision, Menu Development, Food Safety, Catering, Cost Control, Staff Training, Customer Relations, Microsoft Office, Health & Safety Compliance, Operational Systems
Specialization
Requires a minimum of five years of culinary supervisory experience in a high-volume, multi-unit environment. Candidates must possess comprehensive knowledge of food trends, sanitation, and proficiency in Microsoft Office.
Experience Required
Minimum 5 year(s)
Executive Chef at Dexterra
Salt Lake City, Utah, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Haccp, Inventory Control, Team Development, Cost Control, Large Volume Food Service, Dietary Requirements, Butchery, Banquets, Microsoft Excel, Recipe Card Implementation, Staff Training, Food Production
Specialization
Candidates must have at least 8 years of experience as a Chef in high-volume hospitality environments and hold relevant culinary education or certifications. Proficiency in food safety programs like HACCP and strong leadership skills are essential for this role.
Experience Required
Minimum 10 year(s)
Executive Chef at The h.wood Group
Los Angeles, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, Kitchen Operations Management, Staff Training And Mentoring, Budget Management, Food Cost Control, Inventory Management, Health And Safety Compliance, Labor Cost Control, Standard Operating Procedures, Customer Feedback Analysis, 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 TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
, Sarawak, Malaysia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Customer Service, Inventory Management, 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 possess strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at American Cruise Lines
Beaufort, South Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Sanitation Standards, Staff Training, Communication, Problem Solving, Adaptability
Specialization
Candidates must have 6-8+ years of experience in full-service hospitality settings and possess strong leadership and culinary skills. A TWIC credential is required, and candidates must be able to live and work onboard a vessel for extended periods.
Experience Required
Minimum 10 year(s)
Executive Chef at American Cruise Lines
Memphis, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Team Management, Food Safety, Inventory Management, Portion Control, Waste Reduction, Sanitation Standards, Staff Training, Communication, Problem Solving, Adaptability, High Volume Cooking, Regional Cuisine, Galley Operations
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 10 year(s)
Executive Chef at The Watergate Hotel
Washington, District of Columbia, United States - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Cost Control, Labor Cost Management, Staff Training, Inventory Management, Recipe Standardization, Health And Safety Compliance, Sanitation Standards, Personnel Supervision, Banquet Planning, Procurement, Payroll Reporting, Quality Control, Guest Relations, Scheduling
Specialization
Requires strong leadership skills, the ability to communicate in English, and the physical capacity to lift up to 100 lbs. Candidates must be able to plan menus, manage supervisory tasks, and operate in a high-stress environment.
Experience Required
Minimum 10 year(s)