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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 Cliff House Maine
York, Maine, United States - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Recipe Development, Item Costing, Quality Assurance, Product Sourcing, Food & Beverage Operations, Team Building, Training, Budget Control, Sanitation Standards, Concept Development
Specialization
Candidates must have prior experience as an Executive Chef with a background in 4 or 5 star standards. Strong communication skills and a proven ability to create and implement successful new culinary concepts are required.
Experience Required
Minimum 10 year(s)
Executive Chef at 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 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 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 RH Restoration Hardware
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Strategic Planning, Financial Performance Management, Inventory Control, Labor Cost Optimization, Food Cost Management, Team Development, Mentorship, Knife Techniques, Operational Excellence, Regulatory Compliance, Microsoft Excel, Foodager, Expense Forecasting, Service Execution
Specialization
Candidates must have at least 5 years of culinary leadership experience in high-volume, full-service restaurants. Proficiency in financial management, inventory systems, and advanced culinary techniques is required, along with the ability to perform physical tasks in a commercial kitchen.
Experience Required
Minimum 5 year(s)
Executive Chef at Makeready LLC
Nashville, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Banquet Operations, Budgeting, Cost Control, Team Management, Food Safety Compliance, Inventory Management, Staff Scheduling, Performance Management, Strategic Planning, Food Preparation, Quality Assurance, Vendor Relations, Trend Analysis
Specialization
Candidates must have extensive experience as an Executive Chef in a hotel setting and possess strong leadership and business management skills. The role requires the ability to stand for long periods, lift up to 50 pounds, and demonstrate exceptional culinary creativity.
Experience Required
Minimum 5 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 The Gables of Fitchburg
Fitchburg, Massachusetts, United States - Full Time
Skills Needed
Culinary Leadership, Food Preparation, Inventory Management, Menu Costing, Staff Supervision, Food Safety, Portion Control, Kitchen Organization, Vendor Negotiations, Dietary Restrictions Management, Staff Training, Operational Management
Specialization
Candidates must have prior experience as a chef or kitchen manager and be willing to perform active cooking and cleaning duties. A ServSafe certification and knowledge of nutrition or dietary restrictions for seniors are preferred or required.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Campo
Phoenix, Arizona, United States - Full Time
Skills Needed
Kitchen Operations, Team Leadership, Inventory Management, Cost Control, Food Safety, Staff Training, Menu Execution, Communication, Food Presentation, Time Management
Specialization
Candidates must have proven leadership experience as an Executive Chef and hold a ServSafe Certification. A culinary degree or equivalent professional training is preferred, along with the ability to work 50 hours per week.
Experience Required
Minimum 5 year(s)
Executive Chef at Millennium Copthorne Hotels Plc
Sunnyvale, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Budget Management, Food Cost Control, Labor Productivity, Kitchen Operations, Banquet Production, Food Safety Compliance, Team Development, Inventory Management, Vendor Management, Strategic Planning, Guest Experience Management, Operational Excellence, Staff Coaching, Financial Forecasting
Specialization
Requires proven leadership experience as an Executive Chef in upscale hospitality environments with strong business acumen in cost control and forecasting. A high school diploma is required, while a culinary degree or formal training is preferred.
Experience Required
Minimum 10 year(s)
Executive Chef at Brock & Company Inc
Ashburnham, Massachusetts, United States - Full Time
Skills Needed
Menu Development, Kitchen Management, Food Production, Purchasing, Inventory Management, Food Safety, Catering, Budget Management, Staff Training, Customer Service, Ms Office, Allergen Awareness, Leadership, Time Management, Problem Solving, Communication
Specialization
Candidates should have a culinary degree or certification and 8-10 years of related experience. Required certifications include ServSafe and Allergen Awareness, along with proficiency in MS Office.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Wesleyan Homes
Georgetown, Texas, United States - Full Time
Skills Needed
Culinary Management, Leadership, Menu Development, Food Cost Control, Budget Management, Staff Supervision, Sanitation Standards, Catering, Batch Cooking, Inventory Management, Customer Service, Microsoft Office
Specialization
Requires an associate degree or equivalent with at least 5 years of progressive culinary management experience in high-volume operations. Must be proficient in Microsoft Office and preferably ServSafe certified with a servant-minded approach.
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 IHG Career
Dhahran, Eastern Province, Saudi Arabia - Full Time
Skills Needed
Culinary Leadership, Concept Development, High End Catering, Banquet Management, Cost Control, Menu Engineering, Haccp Compliance, Pre Opening Strategy, Team Development, Luxury Hotel Operations, Operational Efficiency, Hygiene Standards
Specialization
Requires proven Executive Chef experience in luxury hotels or premium catering with a strong background in banqueting. Candidates should have experience in pre-opening or rebranding and possess strong commercial acumen for cost control.
Experience Required
Minimum 10 year(s)
Executive Chef at Three Oaks Senior Dining LLC
Chesterfield, Missouri, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Kitchen Operations, Staff Leadership, Food Safety, Budgeting
Specialization
Extensive experience in high-level culinary leadership and kitchen management is required. Must possess strong leadership skills and a deep understanding of professional cooking techniques.
Experience Required
Minimum 10 year(s)
Executive Chef at Detroit Foundation Hotel
Detroit, Michigan, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Management, Team Development, Kitchen Operations, Inventory Management, Staff Coaching, Financial Analysis, Microsoft Excel, Microsoft Word, Banquet Management, Food Quality Control
Specialization
Preferably five or more years of experience as an Executive Chef, with a preference for hotel and banquet experience. Must possess strong communication skills, proficiency in English, and the ability to meet the physical demands of a high-volume kitchen.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Nashville, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication Skills
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 team members, and flexibility to work weekends and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Porters, Saint James, Barbados - Full Time
Skills Needed
Culinary Leadership, Fine Dining, Menu Development, Food Costing, Haccp, Kitchen Operations Management, Budgeting, Staff Training, Inventory Control, Food Safety, Luxury Hospitality Standards, Waste Reduction
Specialization
Requires a minimum of 5 years of experience managing culinary operations in luxury hotels or global resort destinations. A diploma from a reputable hospitality or culinary school is preferred, along with expertise in HACCP and financial management.
Experience Required
Minimum 5 year(s)
Executive Chef at Minor International
Sydney, New South Wales, Australia - Full Time
Skills Needed
Menu Engineering, Fine Dining Management, Spanish Cuisine, Kitchen Design, Haccp Implementation, Cost Control, Staff Recruitment, Supplier Management, Operational Frameworks, Inventory Control, Culinary Leadership, Waste Management
Specialization
Requires an accomplished Executive Chef with Michelin-starred or equivalent fine dining experience, specifically in high-end Spanish or Mediterranean cuisine. Must have a proven track record in leading major restaurant launches and strong commercial acumen for cost control.
Experience Required
Minimum 10 year(s)
Executive Chef at Domes Resorts & Reserves
Chania, Region of Crete, Greece -
Full Time

Start Date

Immediate

Expiry Date

13 Aug, 26

Salary

0.0

Posted On

15 May, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

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

Industry

Hospitality

Description
Welcome to Domes! Domes Resorts is one of the most awarded and leading lifestyle hospitality brands in Greece, and one of the fastest up-and-coming in Europe. With presence in Crete, Ionian Islands, Chalkidiki, Rhodes, Cyclades, Athens, Portugal and Spain, all our destinations have been handpicked with a culture to share and inspire by creating curated concepts and signature experiences through our 4 innovative brands and our affiliation with the biggest hospitality brands like Marriott & Hilton. Our people constitute a key element of our success. We strongly support the power of our team, offering young people the chance to grow and own their career journey in a progressive & innovative working environment with passion, humbleness, and perseverance. Teamwork, integrity and career development are only some of the reasons that close to 2000 employees, each year, trust their future with us. We are currently seeking an experienced, creative, and highly motivated Executive Chef to join our dynamic culinary team, bringing strong leadership, innovation, and a passion for excellence to elevate our gastronomic experience. The Role: The role of the Executive Chef at Domes Resorts is multifaceted, demanding a blend of culinary expertise, leadership, financial acumen, and strategic vision. As the leader of the kitchen team, the Executive Chef is primarily responsible for the creation and execution of menus, overseeing food production, maintaining quality control, managing kitchen staff, and ensuring operational efficiency. Below is a breakdown of the key responsibilities, skills, and competencies required for being an Executive Chef at Domes Resorts, as well as the challenges and strategic considerations inherent in the role. Some of the responsibilities you will be entrusted with: Ensuring that every dish served is of consistent quality, taste, and presentation. This requires standardization of recipes and techniques and rigorous kitchen staff training. Developing menus that balance creativity with profitability. As an Executive Chef you must be aware of food costs and how ingredient choices impact the overall budget. Use locally sourced, sustainable ingredients, staying updated on sourcing options, food trends, and the environmental impact of food production. Ensure daily/weekly communication meetings are conducted and post-meeting minutes generated. Manage the provision of food to Food and Beverage outlets and act where necessary to ensure compliance with current legislation. Conduct regular inspections of food items to ensure freshness, quality, and adherence to food and safety standards. Ensure the consistent production of high-quality food through all hotel food outlets while being environmentally aware. Recruit and manage a professional kitchen team. Delegate tasks effectively and maintain a positive and productive work environment. Provide guidance and training to kitchen team on proper cooking techniques, food handling procedures, and safety protocols. Foster a culture of continuous learning and improvement within the team. Be aligned with the local labor laws by sending accurately and promptly the working schedules of the Kitchen team to the T&C department. Work in conjunction with the T&C department for the hiring process of new employees or the traineeships programs. Ensuring that the culinary offerings align with the Domes’ overall identity. The Executive Chef is integral to creating the concept's personality through food, which in turn helps Domes Resorts differentiate itself in a competitive market. Beyond food preparation, the Executive Chef contributes to the overall guest experience by ensuring that the dining experience is seamless, from the quality of the food to the presentation and timing of service. Useful to have: Culinary degree or equivalent certification from a recognized culinary institution. Thorough knowledge of food safety standards, sanitation regulations, and kitchen procedures. 10 years of experience in a luxury hospitality environment, including at least 1 year in a similar role. HACCP Certified Excellent knowledge of the English language, a second language will be considered a plus. Very good knowledge of MS Office. What you will bring: Proficiency in menu planning, cost control, and inventory management. Problem-solving and crisis management skills. High-level creativity and innovation in menu design Excellent planning and organizational skills. Excellent leadership skills for managing a diverse kitchen team. Ability to build relationships, internal and external, within the kitchen and between the Kitchen and other departments. You will benefit from: Competitive Remuneration Package Continuous learning and development opportunities Friendly work environment Domes Resorts is an equal opportunity Employer. All applications will be treated in strict confidentiality. Please note: Only short-listed candidates will be contacted.
Responsibilities
The Executive Chef is responsible for the creation and execution of menus, overseeing food production, and maintaining strict quality control across all hotel outlets. They lead the kitchen team, manage operational efficiency, and ensure culinary offerings align with the brand's identity.
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 Cliff House Maine
York, Maine, United States - Full Time
Skills Needed
Culinary Leadership, Menu Engineering, Recipe Development, Item Costing, Quality Assurance, Product Sourcing, Food & Beverage Operations, Team Building, Training, Budget Control, Sanitation Standards, Concept Development
Specialization
Candidates must have prior experience as an Executive Chef with a background in 4 or 5 star standards. Strong communication skills and a proven ability to create and implement successful new culinary concepts are required.
Experience Required
Minimum 10 year(s)
Executive Chef at 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 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 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 RH Restoration Hardware
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Strategic Planning, Financial Performance Management, Inventory Control, Labor Cost Optimization, Food Cost Management, Team Development, Mentorship, Knife Techniques, Operational Excellence, Regulatory Compliance, Microsoft Excel, Foodager, Expense Forecasting, Service Execution
Specialization
Candidates must have at least 5 years of culinary leadership experience in high-volume, full-service restaurants. Proficiency in financial management, inventory systems, and advanced culinary techniques is required, along with the ability to perform physical tasks in a commercial kitchen.
Experience Required
Minimum 5 year(s)
Executive Chef at Makeready LLC
Nashville, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Banquet Operations, Budgeting, Cost Control, Team Management, Food Safety Compliance, Inventory Management, Staff Scheduling, Performance Management, Strategic Planning, Food Preparation, Quality Assurance, Vendor Relations, Trend Analysis
Specialization
Candidates must have extensive experience as an Executive Chef in a hotel setting and possess strong leadership and business management skills. The role requires the ability to stand for long periods, lift up to 50 pounds, and demonstrate exceptional culinary creativity.
Experience Required
Minimum 5 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 The Gables of Fitchburg
Fitchburg, Massachusetts, United States - Full Time
Skills Needed
Culinary Leadership, Food Preparation, Inventory Management, Menu Costing, Staff Supervision, Food Safety, Portion Control, Kitchen Organization, Vendor Negotiations, Dietary Restrictions Management, Staff Training, Operational Management
Specialization
Candidates must have prior experience as a chef or kitchen manager and be willing to perform active cooking and cleaning duties. A ServSafe certification and knowledge of nutrition or dietary restrictions for seniors are preferred or required.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Campo
Phoenix, Arizona, United States - Full Time
Skills Needed
Kitchen Operations, Team Leadership, Inventory Management, Cost Control, Food Safety, Staff Training, Menu Execution, Communication, Food Presentation, Time Management
Specialization
Candidates must have proven leadership experience as an Executive Chef and hold a ServSafe Certification. A culinary degree or equivalent professional training is preferred, along with the ability to work 50 hours per week.
Experience Required
Minimum 5 year(s)
Executive Chef at Millennium Copthorne Hotels Plc
Sunnyvale, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Budget Management, Food Cost Control, Labor Productivity, Kitchen Operations, Banquet Production, Food Safety Compliance, Team Development, Inventory Management, Vendor Management, Strategic Planning, Guest Experience Management, Operational Excellence, Staff Coaching, Financial Forecasting
Specialization
Requires proven leadership experience as an Executive Chef in upscale hospitality environments with strong business acumen in cost control and forecasting. A high school diploma is required, while a culinary degree or formal training is preferred.
Experience Required
Minimum 10 year(s)
Executive Chef at Brock & Company Inc
Ashburnham, Massachusetts, United States - Full Time
Skills Needed
Menu Development, Kitchen Management, Food Production, Purchasing, Inventory Management, Food Safety, Catering, Budget Management, Staff Training, Customer Service, Ms Office, Allergen Awareness, Leadership, Time Management, Problem Solving, Communication
Specialization
Candidates should have a culinary degree or certification and 8-10 years of related experience. Required certifications include ServSafe and Allergen Awareness, along with proficiency in MS Office.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Wesleyan Homes
Georgetown, Texas, United States - Full Time
Skills Needed
Culinary Management, Leadership, Menu Development, Food Cost Control, Budget Management, Staff Supervision, Sanitation Standards, Catering, Batch Cooking, Inventory Management, Customer Service, Microsoft Office
Specialization
Requires an associate degree or equivalent with at least 5 years of progressive culinary management experience in high-volume operations. Must be proficient in Microsoft Office and preferably ServSafe certified with a servant-minded approach.
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 IHG Career
Dhahran, Eastern Province, Saudi Arabia - Full Time
Skills Needed
Culinary Leadership, Concept Development, High End Catering, Banquet Management, Cost Control, Menu Engineering, Haccp Compliance, Pre Opening Strategy, Team Development, Luxury Hotel Operations, Operational Efficiency, Hygiene Standards
Specialization
Requires proven Executive Chef experience in luxury hotels or premium catering with a strong background in banqueting. Candidates should have experience in pre-opening or rebranding and possess strong commercial acumen for cost control.
Experience Required
Minimum 10 year(s)
Executive Chef at Three Oaks Senior Dining LLC
Chesterfield, Missouri, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Kitchen Operations, Staff Leadership, Food Safety, Budgeting
Specialization
Extensive experience in high-level culinary leadership and kitchen management is required. Must possess strong leadership skills and a deep understanding of professional cooking techniques.
Experience Required
Minimum 10 year(s)
Executive Chef at Detroit Foundation Hotel
Detroit, Michigan, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Management, Team Development, Kitchen Operations, Inventory Management, Staff Coaching, Financial Analysis, Microsoft Excel, Microsoft Word, Banquet Management, Food Quality Control
Specialization
Preferably five or more years of experience as an Executive Chef, with a preference for hotel and banquet experience. Must possess strong communication skills, proficiency in English, and the ability to meet the physical demands of a high-volume kitchen.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Nashville, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication Skills
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 team members, and flexibility to work weekends and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
Porters, Saint James, Barbados - Full Time
Skills Needed
Culinary Leadership, Fine Dining, Menu Development, Food Costing, Haccp, Kitchen Operations Management, Budgeting, Staff Training, Inventory Control, Food Safety, Luxury Hospitality Standards, Waste Reduction
Specialization
Requires a minimum of 5 years of experience managing culinary operations in luxury hotels or global resort destinations. A diploma from a reputable hospitality or culinary school is preferred, along with expertise in HACCP and financial management.
Experience Required
Minimum 5 year(s)
Executive Chef at Minor International
Sydney, New South Wales, Australia - Full Time
Skills Needed
Menu Engineering, Fine Dining Management, Spanish Cuisine, Kitchen Design, Haccp Implementation, Cost Control, Staff Recruitment, Supplier Management, Operational Frameworks, Inventory Control, Culinary Leadership, Waste Management
Specialization
Requires an accomplished Executive Chef with Michelin-starred or equivalent fine dining experience, specifically in high-end Spanish or Mediterranean cuisine. Must have a proven track record in leading major restaurant launches and strong commercial acumen for cost control.
Experience Required
Minimum 10 year(s)