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Executive Chef at Dreamscape Hospitality
Houston, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Staff Management, Kitchen Operations, Budgeting, Food Safety Compliance, Haccp, Quality Control, Team Training, Inventory Management, Vendor Relations, Fine Dining, Banquet Service, Time Management, Microsoft Office
Specialization
Candidates should have a degree in Culinary Arts or Hospitality and 5–7 years of progressive culinary experience, including at least 3 years in an executive role. Strong leadership skills, proficiency in kitchen management software, and a valid Food Safety Certification are required.
Experience Required
Minimum 5 year(s)
Executive Chef at RL Communities
, South Carolina, United States - Full Time
Skills Needed
Culinary Operations, Team Leadership, Menu Planning, Food Safety, Inventory Management, Vendor Relations, Staff Training, Microsoft Excel, Microsoft Outlook, Communication, Customer Service, Sanitation, Budgeting, Scheduling, Problem Solving
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 Office tools is necessary.
Experience Required
Minimum 2 year(s)
Executive Chef at North Italia
Walnut Creek, California, United States - Full Time
Skills Needed
Culinary Management, Kitchen Operations, Staff Scheduling, Labor Cost Management, Food Cost Management, Inventory Management, Menu Execution, Team Leadership, Staff Coaching, Quality Control, Financial Management, Business Operations, Conflict Resolution, Safety Compliance, Customer Service
Specialization
Candidates must have at least 5 years of high-volume culinary management experience and a solid track record of financial and operational success. The role requires the physical ability to work long shifts in a fast-paced kitchen environment, including weekends and holidays.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ubud, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budget Management, Kitchen Operations, Team Leadership, Guest Relations, Food Preparation, Purchasing, Performance Management, Quality Control, Inventory Management, Conflict Resolution, Communication
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 5 year(s)
Executive Chef at Indaco Greenville
Atlanta, Georgia, United States - Full Time
Skills Needed
Kitchen Management, Menu Creation, P&L Management, Staff Development, Inventory Management, Quality Control, Budgeting, Forecasting, Labor Management, Health And Safety Compliance, Leadership, Communication, Problem Resolution, Culinary Arts
Specialization
Candidates must have at least 5 years of experience in kitchen management and a proven track record in menu development. A strong financial acumen and a hands-on leadership style are essential for success in this role.
Experience Required
Minimum 5 year(s)
Executive Chef at Healthcare Services Group, Inc.
Norfolk, Virginia, United States - Full Time
Skills Needed
Staff Supervision, Food Quality Standards, Inventory Management, Food Safety Guidelines, Customer Service, Record Keeping, Training, Quality Control, In Servicing, Dietary Aide Functions, Communication, Safety Adherence, Infection Control, Punctuality, Empathy, Computer Skills
Specialization
A high school diploma or equivalent is required, though specialized training in food service management and nutrition is desirable, along with two years of experience in quantity food production/service and personnel supervision. Candidates must possess basic computer skills, required sanitation/safety certification based on location, and the physical ability to lift up to 50 pounds and stand for extended periods.
Experience Required
Minimum 2 year(s)
Executive Chef at RL Communities
Loveland, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Inventory Management, Staff Training, Budgeting, Vendor Relations, Microsoft Excel, Microsoft Outlook, Communication, Customer Service, Sanitation, Team Management, Scheduling, Problem Solving
Specialization
Candidates must have proven leadership experience in culinary preparation and a high school diploma or GED, with a culinary degree preferred. A ServSafe Manager certification is required within 90 days of hire, along with basic proficiency in Microsoft Office tools.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
New Orleans, Louisiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Kitchen Management, Staff Training, Sanitation Compliance, Banquet Production, Classical Cuisine, Contemporary Cuisine, International Cuisine, Payroll Management, Budgeting, Problem Solving, Team Building, Inventory Management, Quality Assurance
Specialization
Candidates must have previous leadership experience in the culinary field and possess strong knowledge of classical and international cuisine. A culinary diploma or equivalent certification is preferred, along with the ability to work in a fast-paced, high-volume luxury hotel environment.
Experience Required
Minimum 5 year(s)
Executive Chef at Minor International
Livingstone, Southern Province, Zambia - Full Time
Skills Needed
Menu Development, Cost Control, Inventory Management, Food Safety, Team Leadership, Culinary Techniques, Vendor Relationships, Training Program Implementation, Recruitment, Equipment Maintenance, Menu Planning, Food Presentation, Pricing Strategies, Conflict Resolution, Quality Checks, Catering Events
Specialization
Candidates must possess a Bachelor's degree in Culinary Arts or a related field, along with a minimum of 5 years of experience in upscale culinary management, demonstrating a proven track record in cost control. Strong leadership, organizational skills, creativity in menu planning, and proficiency in food safety standards are essential requirements.
Experience Required
Minimum 5 year(s)
Executive Chef at Ignite Medical Resort McHenry
Norman, Oklahoma, United States - Full Time
Skills Needed
Menu Planning, Inventory Monitoring, Staff Scheduling, Product Ordering, Guest Relations, Dietary Management, Kitchen Supervision, Hospitality Management
Specialization
Candidates must hold a Certified Dietary Manager certification. They are required to have experience in inventory monitoring and staff supervision within a hospitality or healthcare setting.
Experience Required
Minimum 5 year(s)
Executive Chef at Beztak
West Bloomfield Charter Township, Michigan, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Food Safety Compliance, Budget Management, Staff Supervision, Fine Dining Standards, Inventory Ordering, Kitchen Operations, Osha Compliance, Interpersonal Skills, Conflict Resolution, Financial Reporting
Specialization
Candidates must have a culinary-based degree or certification and at least two years of industry experience. Required qualifications include state/county compliance certifications and excellent communication skills.
Experience Required
Minimum 2 year(s)
Executive Chef at Amara at Paraiso
Miami, Florida, United States - Full Time
Skills Needed
Menu Development, Kitchen Operations Management, Financial Acumen, Staff Leadership, Cost Control, Commissary Management, Recipe Standardization, Quality Control, Inventory Management, Budgeting, Recruitment, Staff Training, Sanitation Standards, Strategic Labor Scheduling, Vendor Sourcing, Cross Functional Collaboration
Specialization
Requires a minimum of 7 years of progressive culinary experience with at least 5 years in a senior leadership role. Candidates must have proven experience managing large teams and complex high-volume or fine dining operations with strong financial acumen.
Experience Required
Minimum 10 year(s)
Executive Chef at Minor International
Surat Thani, Surat Thani, Thailand - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Cost Control, Team Leadership, Haccp, Inventory Management, Staff Training, Budgeting, International Cuisine, Local Cuisine, People Management, Problem Solving, English Communication, Quality Control, Kitchen Administration, Sanitation Standards
Specialization
Proven experience as an Executive Chef or Senior Sous Chef in a luxury hotel or resort is required. Candidates must possess strong leadership skills, expertise in international and local cuisines, and a solid understanding of food cost control.
Experience Required
Minimum 10 year(s)
Executive Chef at Friendly Senior Living
City of Rochester, New York, United States - Full Time
Skills Needed
Culinary Programs, Menu Planning, Recipe Development, Purchasing, Personnel Training, Food Preparation, Sanitation, Financial Objectives, Haccp Regulations, Safety Standards, Inventory Management, Budgeting, Staff Supervision, Performance Appraisal, Customer Relations
Specialization
Candidates must possess a technical, trade, or vocational school degree in culinary arts along with a minimum of 5 years of production experience. Essential skills include basic food knowledge, the ability to read, write, and perform simple math, and preferred Servsafe or County Sanitation certification.
Experience Required
Minimum 5 year(s)
Executive Chef at Minor International
Gaborone, , Botswana - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Cost Control, Inventory Management, Budget Planning, Ohs/Haccp Standards, Staff Leadership, Culinary Innovation, Food Safety Regulations, Interpersonal Communication, Supplier Relationship Management, Quality Control
Specialization
Requires a minimum of 3 years of experience as an Executive Chef and a formal culinary qualification. Candidates must have strong knowledge of HACCP standards and be Botswana citizens.
Experience Required
Minimum 2 year(s)
EXECUTIVE CHEF at COMANCHE
Lawton, Oklahoma, United States - Full Time
Skills Needed
Menu Development, Culinary Leadership, Food Cost Management, Labor Management, Inventory Control, Food Safety & Sanitation, Staff Training, Recipe Creation, Budgeting, Vendor Management, Operational Oversight, Performance Management, Guest Satisfaction, Microsoft Office, Kitchen Operations, Strategic Planning
Specialization
Candidates must have a high school diploma and a culinary degree or equivalent formal training. A minimum of three years in a senior culinary leadership role is preferred, along with experience in high-volume hospitality or gaming environments.
Experience Required
Minimum 5 year(s)
Executive Chef at Spire Hospitality
Park Ridge, New Jersey, United States - Full Time
Skills Needed
Menu Design, Culinary Leadership, Staff Training, Food Safety, Inventory Management, Budget Alignment, Guest Relations, Event Planning, Production Oversight, Quality Control
Specialization
Candidates must have prior experience as an Executive Chef with a minimum of three years of culinary schooling. The role requires the ability to obtain necessary government licenses and flexibility to work nights, weekends, and holidays.
Experience Required
Minimum 5 year(s)
Executive Chef at Cogir of Old Town, Alexandria
Coos Bay, 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, Recipe Development, Special Events Planning, Sanitation, Communication, Motivation, Culinary Arts, 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 preferred qualifications include a culinary degree, experience in senior living or hotels, and experience with special events.
Experience Required
Minimum 5 year(s)
Executive-KDNI at KPMG India
Bengaluru, karnataka, India - Full Time
Skills Needed
Change Management, Organizational Development, Human Resource Consulting, Stakeholder Management, Strategic Thinking, Analytical Skills, Problem Solving, Microsoft Powerpoint, Microsoft Excel, Ms Project, Client Services, Interpersonal Communication
Specialization
Requires a bachelor's degree and at least 2 years of experience in change management, organizational development, or HR consulting. Proficiency in Microsoft Office tools and strong communication skills are essential.
Experience Required
Minimum 2 year(s)
Executive Chef at Healthcare Services Group, Inc.
Portsmouth, New Hampshire, United States - Full Time
Skills Needed
Staff Supervision, Food Quality Management, Food Safety Standards, Financial Tracking, Inventory Management, Customer Service, Staff Training, Quality Assessment, Infection Control, Sanitation Policies, Record Keeping, Reporting, Lifting Up To 50 Lbs, Professional Interaction, Compliance Management
Specialization
Candidates must possess a high school diploma or equivalent, with food service management or nutrition training being preferred, alongside a minimum of two years of experience in food production, service, and staff supervision. Required qualifications include basic computer skills, a ServSafe or Food Handler certification, the ability to lift up to 50 lbs, and compliance with all vaccination policies.
Experience Required
Minimum 2 year(s)
Executive Chef at Dreamscape Hospitality
Houston, Texas, United States -
Full Time

Start Date

Immediate

Expiry Date

06 Jul, 26

Salary

0.0

Posted On

07 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary leadership, Menu development, Food cost control, Staff management, Kitchen operations, Budgeting, Food safety compliance, HACCP, Quality control, Team training, Inventory management, Vendor relations, Fine dining, Banquet service, Time management, Microsoft Office

Industry

Hospitality

Description
Description Job Title: Executive Chef Job Code: 502040 Department: Culinary / Food & Beverage Reports To: General Manager / Director of Food & Beverage Supervises: Sous Chefs, Line Cooks, Pastry Chefs, Stewards, Kitchen Staff Position Type: Full-Time ________________________________________ Position Summary: The Executive Chef is the culinary leader of the hotel, responsible for overseeing all kitchen operations, menu development, food quality, kitchen staff supervision, and budget control. This role ensures a high standard of food presentation and guest satisfaction across all dining outlets including restaurants, in-room dining, banquets, and special events. The Executive Chef plays a key strategic and creative role in defining the hotel's culinary identity while maintaining cost-effective operations and adhering to food safety regulations. ________________________________________ Key Responsibilities: Culinary Operations & Leadership Plan, organize, and direct the preparation of all food items across all outlets (restaurant, bar, banquet, in-room dining). Develop and implement seasonal menus that align with guest preferences, food trends, and hotel standards. Supervise and coordinate the activities of all kitchen staff to ensure consistent high-quality food and service. Conduct regular tastings and inspections to maintain quality, consistency, and presentation. Staff Management & Development Recruit, train, and manage all kitchen personnel, ensuring high levels of motivation and teamwork. Evaluate staff performance and provide coaching, disciplinary action, or promotions as appropriate. Foster a positive and professional kitchen environment that promotes continuous learning and safety. Financial Oversight & Cost Control Prepare and manage kitchen budgets, food cost targets, labor cost percentages, and monthly financial reports. Monitor food and labor costs daily to maintain profitability while upholding quality standards. Work closely with the purchasing department or vendors to ensure quality sourcing and competitive pricing. Sanitation & Safety Compliance Ensure all kitchen areas are clean, organized, and in compliance with local health and safety regulations. Enforce proper food handling, hygiene, and sanitation practices among staff. Maintain HACCP documentation and ensure kitchen staff follow all SOPs and safety standards. Collaboration & Communication Partner with the F&B Manager and General Manager to plan promotions, events, and banquet menus. Attend department head meetings and contribute to the overall hotel strategy. Collaborate with front-of-house teams to ensure alignment between kitchen and service operations. ________________________________________ Qualifications: Degree or diploma in Culinary Arts, Hospitality, or related field preferred. Minimum of 5–7 years of progressive culinary experience, with at least 3 years in an executive or head chef role in a hotel or high-volume operation. Strong knowledge of international cuisines, fine dining, banquets, and buffet service. Proven leadership and staff development skills. Excellent organizational, communication, and time management abilities. Proficiency with kitchen management software and Microsoft Office. Food Safety Certification required (e.g., ServSafe). ________________________________________ Working Conditions: Fast-paced, high-pressure kitchen environment. Must be able to work flexible hours including early mornings, nights, weekends, and holidays. Requires standing for long periods, lifting up to 50 lbs, and working in hot or humid environments. Compensation Competitive wage, commensurate with experience. This job description is not intended to be all-inclusive; additional details will be specified by the direct supervisor. The associate may also perform other reasonable business duties assigned by their direct supervisor. Dreamscape Hospitality reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail.
Responsibilities
The Executive Chef is responsible for overseeing all kitchen operations, including menu development, food quality, and staff supervision. They must manage kitchen budgets, ensure compliance with food safety regulations, and maintain high standards of guest satisfaction across all dining outlets.
Executive Chef at Dreamscape Hospitality
Houston, Texas, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Staff Management, Kitchen Operations, Budgeting, Food Safety Compliance, Haccp, Quality Control, Team Training, Inventory Management, Vendor Relations, Fine Dining, Banquet Service, Time Management, Microsoft Office
Specialization
Candidates should have a degree in Culinary Arts or Hospitality and 5–7 years of progressive culinary experience, including at least 3 years in an executive role. Strong leadership skills, proficiency in kitchen management software, and a valid Food Safety Certification are required.
Experience Required
Minimum 5 year(s)
Executive Chef at RL Communities
, South Carolina, United States - Full Time
Skills Needed
Culinary Operations, Team Leadership, Menu Planning, Food Safety, Inventory Management, Vendor Relations, Staff Training, Microsoft Excel, Microsoft Outlook, Communication, Customer Service, Sanitation, Budgeting, Scheduling, Problem Solving
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 Office tools is necessary.
Experience Required
Minimum 2 year(s)
Executive Chef at North Italia
Walnut Creek, California, United States - Full Time
Skills Needed
Culinary Management, Kitchen Operations, Staff Scheduling, Labor Cost Management, Food Cost Management, Inventory Management, Menu Execution, Team Leadership, Staff Coaching, Quality Control, Financial Management, Business Operations, Conflict Resolution, Safety Compliance, Customer Service
Specialization
Candidates must have at least 5 years of high-volume culinary management experience and a solid track record of financial and operational success. The role requires the physical ability to work long shifts in a fast-paced kitchen environment, including weekends and holidays.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Ubud, Bali, Indonesia - Full Time
Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Training, Budget Management, Kitchen Operations, Team Leadership, Guest Relations, Food Preparation, Purchasing, Performance Management, Quality Control, Inventory Management, Conflict Resolution, Communication
Specialization
Candidates must have a high school diploma with 6 years of experience or a 2-year degree with 4 years of experience in the culinary or food and beverage industry. Strong leadership, communication, and culinary skills are required to manage kitchen teams and operations effectively.
Experience Required
Minimum 5 year(s)
Executive Chef at Indaco Greenville
Atlanta, Georgia, United States - Full Time
Skills Needed
Kitchen Management, Menu Creation, P&L Management, Staff Development, Inventory Management, Quality Control, Budgeting, Forecasting, Labor Management, Health And Safety Compliance, Leadership, Communication, Problem Resolution, Culinary Arts
Specialization
Candidates must have at least 5 years of experience in kitchen management and a proven track record in menu development. A strong financial acumen and a hands-on leadership style are essential for success in this role.
Experience Required
Minimum 5 year(s)
Executive Chef at Healthcare Services Group, Inc.
Norfolk, Virginia, United States - Full Time
Skills Needed
Staff Supervision, Food Quality Standards, Inventory Management, Food Safety Guidelines, Customer Service, Record Keeping, Training, Quality Control, In Servicing, Dietary Aide Functions, Communication, Safety Adherence, Infection Control, Punctuality, Empathy, Computer Skills
Specialization
A high school diploma or equivalent is required, though specialized training in food service management and nutrition is desirable, along with two years of experience in quantity food production/service and personnel supervision. Candidates must possess basic computer skills, required sanitation/safety certification based on location, and the physical ability to lift up to 50 pounds and stand for extended periods.
Experience Required
Minimum 2 year(s)
Executive Chef at RL Communities
Loveland, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Inventory Management, Staff Training, Budgeting, Vendor Relations, Microsoft Excel, Microsoft Outlook, Communication, Customer Service, Sanitation, Team Management, Scheduling, Problem Solving
Specialization
Candidates must have proven leadership experience in culinary preparation and a high school diploma or GED, with a culinary degree preferred. A ServSafe Manager certification is required within 90 days of hire, along with basic proficiency in Microsoft Office tools.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
New Orleans, Louisiana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Control, Kitchen Management, Staff Training, Sanitation Compliance, Banquet Production, Classical Cuisine, Contemporary Cuisine, International Cuisine, Payroll Management, Budgeting, Problem Solving, Team Building, Inventory Management, Quality Assurance
Specialization
Candidates must have previous leadership experience in the culinary field and possess strong knowledge of classical and international cuisine. A culinary diploma or equivalent certification is preferred, along with the ability to work in a fast-paced, high-volume luxury hotel environment.
Experience Required
Minimum 5 year(s)
Executive Chef at Minor International
Livingstone, Southern Province, Zambia - Full Time
Skills Needed
Menu Development, Cost Control, Inventory Management, Food Safety, Team Leadership, Culinary Techniques, Vendor Relationships, Training Program Implementation, Recruitment, Equipment Maintenance, Menu Planning, Food Presentation, Pricing Strategies, Conflict Resolution, Quality Checks, Catering Events
Specialization
Candidates must possess a Bachelor's degree in Culinary Arts or a related field, along with a minimum of 5 years of experience in upscale culinary management, demonstrating a proven track record in cost control. Strong leadership, organizational skills, creativity in menu planning, and proficiency in food safety standards are essential requirements.
Experience Required
Minimum 5 year(s)
Executive Chef at Ignite Medical Resort McHenry
Norman, Oklahoma, United States - Full Time
Skills Needed
Menu Planning, Inventory Monitoring, Staff Scheduling, Product Ordering, Guest Relations, Dietary Management, Kitchen Supervision, Hospitality Management
Specialization
Candidates must hold a Certified Dietary Manager certification. They are required to have experience in inventory monitoring and staff supervision within a hospitality or healthcare setting.
Experience Required
Minimum 5 year(s)
Executive Chef at Beztak
West Bloomfield Charter Township, Michigan, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Food Safety Compliance, Budget Management, Staff Supervision, Fine Dining Standards, Inventory Ordering, Kitchen Operations, Osha Compliance, Interpersonal Skills, Conflict Resolution, Financial Reporting
Specialization
Candidates must have a culinary-based degree or certification and at least two years of industry experience. Required qualifications include state/county compliance certifications and excellent communication skills.
Experience Required
Minimum 2 year(s)
Executive Chef at Amara at Paraiso
Miami, Florida, United States - Full Time
Skills Needed
Menu Development, Kitchen Operations Management, Financial Acumen, Staff Leadership, Cost Control, Commissary Management, Recipe Standardization, Quality Control, Inventory Management, Budgeting, Recruitment, Staff Training, Sanitation Standards, Strategic Labor Scheduling, Vendor Sourcing, Cross Functional Collaboration
Specialization
Requires a minimum of 7 years of progressive culinary experience with at least 5 years in a senior leadership role. Candidates must have proven experience managing large teams and complex high-volume or fine dining operations with strong financial acumen.
Experience Required
Minimum 10 year(s)
Executive Chef at Minor International
Surat Thani, Surat Thani, Thailand - Full Time
Skills Needed
Culinary Operations, Menu Development, Food Cost Control, Team Leadership, Haccp, Inventory Management, Staff Training, Budgeting, International Cuisine, Local Cuisine, People Management, Problem Solving, English Communication, Quality Control, Kitchen Administration, Sanitation Standards
Specialization
Proven experience as an Executive Chef or Senior Sous Chef in a luxury hotel or resort is required. Candidates must possess strong leadership skills, expertise in international and local cuisines, and a solid understanding of food cost control.
Experience Required
Minimum 10 year(s)
Executive Chef at Friendly Senior Living
City of Rochester, New York, United States - Full Time
Skills Needed
Culinary Programs, Menu Planning, Recipe Development, Purchasing, Personnel Training, Food Preparation, Sanitation, Financial Objectives, Haccp Regulations, Safety Standards, Inventory Management, Budgeting, Staff Supervision, Performance Appraisal, Customer Relations
Specialization
Candidates must possess a technical, trade, or vocational school degree in culinary arts along with a minimum of 5 years of production experience. Essential skills include basic food knowledge, the ability to read, write, and perform simple math, and preferred Servsafe or County Sanitation certification.
Experience Required
Minimum 5 year(s)
Executive Chef at Minor International
Gaborone, , Botswana - Full Time
Skills Needed
Kitchen Management, Menu Development, Food Cost Control, Inventory Management, Budget Planning, Ohs/Haccp Standards, Staff Leadership, Culinary Innovation, Food Safety Regulations, Interpersonal Communication, Supplier Relationship Management, Quality Control
Specialization
Requires a minimum of 3 years of experience as an Executive Chef and a formal culinary qualification. Candidates must have strong knowledge of HACCP standards and be Botswana citizens.
Experience Required
Minimum 2 year(s)
EXECUTIVE CHEF at COMANCHE
Lawton, Oklahoma, United States - Full Time
Skills Needed
Menu Development, Culinary Leadership, Food Cost Management, Labor Management, Inventory Control, Food Safety & Sanitation, Staff Training, Recipe Creation, Budgeting, Vendor Management, Operational Oversight, Performance Management, Guest Satisfaction, Microsoft Office, Kitchen Operations, Strategic Planning
Specialization
Candidates must have a high school diploma and a culinary degree or equivalent formal training. A minimum of three years in a senior culinary leadership role is preferred, along with experience in high-volume hospitality or gaming environments.
Experience Required
Minimum 5 year(s)
Executive Chef at Spire Hospitality
Park Ridge, New Jersey, United States - Full Time
Skills Needed
Menu Design, Culinary Leadership, Staff Training, Food Safety, Inventory Management, Budget Alignment, Guest Relations, Event Planning, Production Oversight, Quality Control
Specialization
Candidates must have prior experience as an Executive Chef with a minimum of three years of culinary schooling. The role requires the ability to obtain necessary government licenses and flexibility to work nights, weekends, and holidays.
Experience Required
Minimum 5 year(s)
Executive Chef at Cogir of Old Town, Alexandria
Coos Bay, 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, Recipe Development, Special Events Planning, Sanitation, Communication, Motivation, Culinary Arts, 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 preferred qualifications include a culinary degree, experience in senior living or hotels, and experience with special events.
Experience Required
Minimum 5 year(s)
Executive-KDNI at KPMG India
Bengaluru, karnataka, India - Full Time
Skills Needed
Change Management, Organizational Development, Human Resource Consulting, Stakeholder Management, Strategic Thinking, Analytical Skills, Problem Solving, Microsoft Powerpoint, Microsoft Excel, Ms Project, Client Services, Interpersonal Communication
Specialization
Requires a bachelor's degree and at least 2 years of experience in change management, organizational development, or HR consulting. Proficiency in Microsoft Office tools and strong communication skills are essential.
Experience Required
Minimum 2 year(s)
Executive Chef at Healthcare Services Group, Inc.
Portsmouth, New Hampshire, United States - Full Time
Skills Needed
Staff Supervision, Food Quality Management, Food Safety Standards, Financial Tracking, Inventory Management, Customer Service, Staff Training, Quality Assessment, Infection Control, Sanitation Policies, Record Keeping, Reporting, Lifting Up To 50 Lbs, Professional Interaction, Compliance Management
Specialization
Candidates must possess a high school diploma or equivalent, with food service management or nutrition training being preferred, alongside a minimum of two years of experience in food production, service, and staff supervision. Required qualifications include basic computer skills, a ServSafe or Food Handler certification, the ability to lift up to 50 lbs, and compliance with all vaccination policies.
Experience Required
Minimum 2 year(s)