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Executive Chef at Auberge Collection

Highland Park, Texas, United States - Full Time

Skills Needed
Culinary Leadership, Menu Engineering, Cost Control, Kitchen Management, Team Building, Fine Dining, Luxury Hotel Operations, Sourcing, Budgeting, Brand Representation, Staff Mentorship, European Culinary Technique, Texas Hospitality, Pre Opening Management, Operational Excellence, Guest Experience Design

Specialization
Requires a graduate of a leading culinary institution with over 10 years of progressive leadership experience in luxury hotels or destination restaurants. Must possess strong financial acumen and a deep understanding of both European techniques and regional Texas influences.

Experience Required
Minimum 10 year(s)

Executive Chef at Luther Village Owners Corporation

Arlington Heights, Illinois, United States - Full Time

Skills Needed
Culinary Management, Menu Design, Food Safety, Team Leadership, Budget Management, Inventory Control, Training And Development, Communication Skills, Organizational Skills, Time Management, Hospitality, Regulatory Compliance, Quality Control, Customer Service, Food Presentation, Problem Solving

Specialization
Candidates should have a culinary degree or equivalent experience, along with 5+ years of progressive culinary leadership experience. A current food safety certification is also required.

Experience Required
Minimum 5 year(s)

Executive Chef at Monarch Communities

Selbyville, Delaware, United States - Full Time

Skills Needed
Culinary Arts, Food Management, Cost Control, Diet Therapy, Staff Supervision, Regulatory Compliance, Haccp, Food Safety, Inventory Management, Budgeting, Microsoft Office, Time Management, Problem Solving, Decision Making, Menu Planning, Sanitation

Specialization
Candidates must have a college degree or certification in culinary arts, hospitality, nutrition, or business, along with at least two years of culinary administration experience. A ServSafe certification is required, as well as proficiency in Microsoft Office and experience in cost control and diet therapy.

Experience Required
Minimum 2 year(s)

Executive Chef at Brock & Company Inc

Baltimore, Maryland, United States - Full Time

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

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

Experience Required
Minimum 5 year(s)

Executive Chef at Aparium Hotel Group

Fargo, North Dakota, United States - Full Time

Skills Needed
Menu Planning, Culinary Technique, Team Leadership, Financial Management, Operational Metrics, Staff Training, Inventory Management, Food Safety, Budgeting, Mentoring, Communication, Strategic Planning, Recruitment, Quality Control, Collaboration

Specialization
Candidates must have a minimum of three years in a culinary leadership position, with preference given to those with hotel or fine dining experience. Proficiency in operational metrics, financial management, and strong interpersonal communication skills are required.

Experience Required
Minimum 2 year(s)

Executive Chef at RL Communities

San Antonio, Texas, United States - Full Time

Skills Needed
Culinary Leadership, Menu Planning, Food Safety, Inventory Management, Staff Training, Kitchen Operations, Budget Management, Vendor Relations, Microsoft Excel, Microsoft Outlook, Communication, Customer Service, Sanitation, Team Management, 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 for administrative tasks.

Experience Required
Minimum 5 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 Land Title

Milwaukee, Wisconsin, United States - Full Time

Skills Needed
Kitchen Operations Oversight, Menu Creation, Food Preparation Coordination, Staff Training, Scheduling, Supervision, Performance Evaluation, Budget Management, Cost Control, Purchasing, Inventory Management, Health Code Compliance, Safety Standards Adherence, Interpersonal Communication, Project Management, Creative Thinking

Specialization
Candidates must be highly organized, self-directed, and possess exceptional interpersonal and communication skills, along with strong analytical and critical thinking abilities for strategy and collaboration. A minimum of two years of culinary managerial experience is required, preferably supplemented by business experience, alongside the necessary training or education to function as a highly skilled professional cook.

Experience Required
Minimum 2 year(s)

Executive Chef at bartaco

Westport, Connecticut, United States - Full Time

Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Acumen, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication Skills, Guest Satisfaction, Quality Control

Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. Required skills include exceptional leadership, the ability to mentor hourly staff, and flexibility to work evenings, weekends, and holidays.

Experience Required
Minimum 2 year(s)

Executive Chef at Blossom Valley by Cogir

Orem, Utah, United States - Full Time

Skills Needed
Menu Development, Food Procurement, Budget Management, Staff Supervision, Inventory Control, Regulatory Compliance, Meal Preparation, Kitchen Sanitation, Event Planning, Performance Review, Communication, Team Building

Specialization
Candidates should have at least 5 years of food preparation experience and 3 years of progressive management experience as an Executive Chef. A culinary degree and Serve Safe Manager certification are preferred or required.

Experience Required
Minimum 5 year(s)

Executive Chef at Brock & Company Inc

West Hartford, Connecticut, United States - Full Time

Skills Needed
Menu Development, Culinary Leadership, Kitchen Management, Food Safety, Budget Management, Catering, Staff Training, Inventory Management, Customer Service, Ms Office, Allergen Awareness, Food Production

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 strong leadership and organizational skills.

Experience Required
Minimum 5 year(s)

Executive Chef at The h.wood Group

New York, New York, United States - Full Time

Skills Needed
Culinary Leadership, Kitchen Operations Management, Menu Innovation, Staff Training And Mentoring, Budget Management, Inventory Control, Food Safety Compliance, Cost Analysis, Labor Cost Control, Health Code Compliance, Sop Development, 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 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 Trailborn Hotel Management LLC

Jackson, Wyoming, United States - Full Time

Skills Needed
Culinary Leadership, Menu Development, Cost Control, Food Safety, Team Management, Inventory Management, Banquet Operations, Staff Training, Profitability Analysis, Quality Assurance, Event Planning, Sanitation Standards, Budgeting, Culinary Operations, Performance Management

Specialization
Candidates must have at least 5 years of progressive culinary leadership experience in upscale restaurant and banquet settings. A culinary degree or professional certification and a valid food safety certification are required.

Experience Required
Minimum 5 year(s)

Executive Chef at Whim Hospitality

Dripping Springs, Texas, United States - Full Time

Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Kitchen Operations, Staff Training, Food Safety, Sanitation Practices, Team Management, Inventory Management, Fine Dining, Modern American Cuisine, Global Culinary Influences, Performance Evaluation, Budgeting, Communication

Specialization
Candidates should have proven experience in an Executive Chef or similar leadership role, preferably within fine dining or upscale settings. A culinary degree or equivalent experience is preferred, along with strong organizational and team management skills.

Experience Required
Minimum 5 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 TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

New Delhi, , India - Full Time

Skills Needed
Culinary Management, Menu Development, Food Safety, Sanitation Standards, Staff Supervision, Budget Management, Quality Control, Team Leadership, Customer Service, Purchasing, Inventory Management, Performance Management, Coaching, Food Preparation, Hospitality Management

Specialization
Candidates must have either a high school diploma with 6 years of experience or a 2-year degree in Culinary Arts/Hotel Management with 4 years of experience. Strong leadership, communication, and culinary skills are required to manage kitchen teams and maintain brand standards.

Experience Required
Minimum 5 year(s)

Executive Chef at Radisson Hotel Group

Batam, Riau Islands, Indonesia - Full Time

Skills Needed
Kitchen Management, Technical Cooking Skills, Budget Management, Inventory Management, Creative Problem Solving, Verbal Communication, Leadership, Menu Development, Guest Satisfaction

Specialization
Candidates must have proven experience managing a kitchen team and possess excellent technical cooking skills. A culinary education degree and strong communication abilities are required.

Experience Required
Minimum 5 year(s)

Executive- MIS at Varun Beverages Limited (VBL)

Guwahati, Assam, India - Full Time

Skills Needed
Sales Tracking, Performance Analysis, Dashboard Creation, Data Maintenance, Cross Functional Coordination, Mis Reporting, Database Management

Specialization
The candidate must be a graduate. The role requires the ability to collaborate with sales and technical teams to ensure data accuracy and timely report delivery.

EXECUTIVE CHEF at Campo

Scottsdale, Arizona, United States - Full Time

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

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

Experience Required
Minimum 2 year(s)

Executive Chef at Auberge Collection

Highland Park, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

06 Aug, 26

Salary

0.0

Posted On

08 May, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Leadership, Menu Engineering, Cost Control, Kitchen Management, Team Building, Fine Dining, Luxury Hotel Operations, Sourcing, Budgeting, Brand Representation, Staff Mentorship, European Culinary Technique, Texas Hospitality, Pre-opening Management, Operational Excellence, Guest Experience Design

Industry

Hospitality

Description

Company Description In the heart of Knox Street, a bold new way of life is taking shape. A revolutionary destination that will transform Dallas forever, The Knox Hotel & Residences by Auberge Collection will debut in late 2026 as the city’s most captivating new address. A tapestry of bold design envisioned by the internationally acclaimed Martin Brudnizki Design Studio, the hotel offers 140 artfully imagined guest rooms and suites, each layered with texture, glamour, and character. Additionally, 48 private, world-class luxury residences are brought to life by Chad Dorsey, one of the most acclaimed interior designers in Dallas. Hotel guests and residents alike drift between four distinctive dining and drinking venues, from an all-day salon and terrace to the magnetic hum of a hidden cocktail lounge and lively pool garden. The hotel will also feature a signature Wellbeing by Auberge concept, where skin-health rituals meet cutting-edge therapies in a convivial yet serene setting. One of the most highly anticipated hotel openings of 2026, The Knox is a legacy in the making. For more information: @theknoxauberge Job Description Auberge Resorts Collection is seeking an exceptional and visionary Executive Chef to lead the culinary program at The Knox, an urban flagship redefining the Dallas dining landscape. Set within one of the city’s most dynamic live-work-play neighborhoods, The Knox will serve as the anchor of the community. Featuring four distinctive venues—from the Champagne-forward Drawing Room & Terrace to the sultry Fringe Club. The Knox will offer a refined yet inviting, all-day dining ecosystem unlike any other in Texas. This inaugural Executive Chef will bring a world-class culinary pedigree, impeccable leadership presence, and a creative voice that resonates with authenticity and sophistication. They will define the flavor, rhythm, and soul of The Knox, translating Auberge’s epicurean, design-led, and locally inspired philosophy into memorable, high-impact dining experiences that establish The Knox as Dallas’ premier culinary destination. A strong and inspiring leader, this individual will bring the vision, discipline, and presence needed to guide a talented team and deliver excellence across every venue, balancing creativity with consistency, and artistry with performance. Their style will reflect both European finesse and fundamentals, grounded in classical technique and craftsmanship, while celebrating the warmth, approachability, and community spirit that define Texas hospitality. PROFESSIONAL BACKGROUND Exceptional Culinary Pedigree – Graduate of a leading culinary institution and mentored by renowned chefs, with experience spanning fine dining, luxury hotels, and lifestyle-driven restaurants. Proven F&B Leadership – Successful track record leading acclaimed, multi-venue programs known for excellence, creativity, and operational performance.. Creative Visionary – Distinct culinary point of view with global perspective. Texas Influence – Deep appreciation for regional ingredients, purveyors, and the culture of Texas hospitality, interpreted through a modern lens. Public Presence and Brand Representation – A respected, confident personality who can serve as the culinary face of The Knox and Auberge. Visible in media, events, and community partnerships. Culture Champion – Builds strong, motivated teams through respect, collaboration, and clear standards of excellence. Operational Expertise – Skilled in menu engineering, cost control, sourcing, and kitchen systems that align creativity with business results. LEADERSHIP COMPETENCIES Creative Direction – Defines the culinary vision and signature identity of The Knox. Team Building – Recruits, develops, and retains exceptional talent; fosters a culture of mentorship and craftsmanship. Operational Excellence – Ensures consistency, efficiency, and profitability across all culinary venues. Innovation and Agility – Anticipates trends, champions sustainability, and adapts to the dynamic Dallas market. Guest Experience Leadership – Designs every meal and moment around generosity, authenticity, and the epicurean positioning. RESPONSIBILITIES Please note that this is not an exhaustive list of everything that needs to be done! Within the Auberge family, our people always find new ways to look after the business, their guests, and their team members. Within this, the key responsibilities for this position are: Pre-Opening & Concept Development Lead all culinary pre-opening initiatives across The Knox’s venues, from kitchen design and team recruitment to menu creation and training. Collaborate closely with Auberge’s culinary leadership and property Food & Beverage Director to translate the epicurean positioning into cohesive, elevated menus. Curate partnerships with local purveyors, farmers, and artisans who reflect our commitment to quality, sustainability, and community connection. Establish kitchen systems, recipe libraries, and presentation standards that reflect Auberge’s dedication to craftsmanship and detail. Culinary Operations Direct daily kitchen operations across all venues, including Drawing Room & Terrace, Main Dining Room & Leather Bar, The Fringe Club, The Pool Bar, In-Room Dining, and Private Events. Maintain excellence in menu engineering, cost management, sourcing, and culinary execution. Drive consistency, efficiency, and profitability while protecting the creative integrity of each outlet. Ensure seamless collaboration between culinary, beverage, and service teams to deliver an integrated guest experience. Programming & Community Engagement Develop seasonal activations, tasting events, and collaborations that highlight Dallas’ evolving culinary and creative scene. Represent The Knox and Auberge at media, community, and industry events as a culinary ambassador. Partner with Marketing and PR to build awareness and storytelling around The Knox’s culinary identity. Qualifications Education: Graduate of a leading culinary institution or equivalent professional experience. Experience: 10+ years of progressive culinary leadership experience, including prior Executive Chef roles in luxury hotels, private clubs, or destination restaurants. Proven record of creating and leading multi-venue dining programs that combine artistry with operational performance. Deep understanding of European technique and finesse, balanced by modern creativity and local sensibility. Demonstrated ability to build and mentor high-performing culinary teams that embody Auberge’s culture of gracious professionalism. Strong financial and operational acumen, with experience in budgeting, cost control, and systems management. Polished communicator and confident brand representative—comfortable engaging with media, guests, and partners. Deep appreciation for community connection and approachability, ensuring the culinary experience resonates with both locals and travelers. Additional Information About Auberge Collection Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge The Knox Hotel Employer LLC is an Equal Opportunity Employer, M/F/D/V. The Knox Hotel Employer LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, The Knox Hotel Employer LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training Job Type: Management

Responsibilities

Lead the culinary program and pre-opening initiatives for four distinctive dining venues at The Knox Hotel & Residences. Direct daily kitchen operations, manage costs, and serve as the public culinary ambassador for the brand in Dallas.

Executive Chef at Auberge Collection

Highland Park, Texas, United States - Full Time

Experience Required
Minimum 10 year(s)

Executive Chef at Luther Village Owners Corporation

Arlington Heights, Illinois, United States - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at Monarch Communities

Selbyville, Delaware, United States - Full Time

Experience Required
Minimum 2 year(s)

Executive Chef at Brock & Company Inc

Baltimore, Maryland, United States - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at Aparium Hotel Group

Fargo, North Dakota, United States - Full Time

Experience Required
Minimum 2 year(s)

Executive Chef at RL Communities

San Antonio, Texas, United States - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at IHG Career

Dhahran, Eastern Province, Saudi Arabia - Full Time

Experience Required
Minimum 10 year(s)

EXECUTIVE CHEF at Land Title

Milwaukee, Wisconsin, United States - Full Time

Experience Required
Minimum 2 year(s)

Executive Chef at bartaco

Westport, Connecticut, United States - Full Time

Experience Required
Minimum 2 year(s)

Executive Chef at Blossom Valley by Cogir

Orem, Utah, United States - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at Brock & Company Inc

West Hartford, Connecticut, United States - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at The h.wood Group

New York, New York, United States - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at AVO TACO

Village of Patchogue, New York, United States - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at Trailborn Hotel Management LLC

Jackson, Wyoming, United States - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at Whim Hospitality

Dripping Springs, Texas, United States - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at Cliff House Maine

York, Maine, United States - Full Time

Experience Required
Minimum 10 year(s)

Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION

New Delhi, , India - Full Time

Experience Required
Minimum 5 year(s)

Executive Chef at Radisson Hotel Group

Batam, Riau Islands, Indonesia - Full Time

Skills Needed
Kitchen Management, Technical Cooking Skills, Budget Management, Inventory Management, Creative Problem Solving, Verbal Communication, Leadership, Menu Development, Guest Satisfaction

Experience Required
Minimum 5 year(s)

Executive- MIS at Varun Beverages Limited (VBL)

Guwahati, Assam, India - Full Time

Skills Needed
Sales Tracking, Performance Analysis, Dashboard Creation, Data Maintenance, Cross Functional Coordination, Mis Reporting, Database Management

Specialization
The candidate must be a graduate. The role requires the ability to collaborate with sales and technical teams to ensure data accuracy and timely report delivery.

EXECUTIVE CHEF at Campo

Scottsdale, Arizona, United States - Full Time

Experience Required
Minimum 2 year(s)