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Executive Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Culinary Strategy, Kitchen Operations, Menu Engineering, Food Cost Control, Haccp, Team Leadership, Pre Opening Management, Supplier Management, Budget Planning, Sustainability Initiatives, Portuguese Cuisine, Mediterranean Cuisine, Food Safety, Workforce Planning, Inventory Management, Guest Relations
Specialization
Requires an experienced senior culinary leader with a track record in luxury lifestyle hotels and expertise in Portuguese and Mediterranean cuisine. Must possess strong commercial acumen in food costing and a deep understanding of UK food safety and statutory requirements.
Experience Required
Minimum 10 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 TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pune, 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 Planning, Quality Control
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 safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Resolute Road Hospitality
Missoula, Montana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Production, Budget Management, Inventory Control, Food Safety Compliance, Team Training, Staff Scheduling, Cost Control, Guest Satisfaction, Sanitation Standards, Recruitment, Problem Solving, Communication, Organizational Skills, Adaptability
Specialization
Requires 10-15 years of leadership culinary experience, including at least 8 years as a Head or Main Chef. Must possess a Food Handlers Card and have a proven track record in managing large teams and diverse culinary styles.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
Bangkok, , Thailand - Full Time
Skills Needed
Culinary Leadership, Menu Development, Wellness Focused Cuisine, Food Waste Management, Sustainable Culinary Practices, Banquet Operations, Haccp, Food Safety & Hygiene, Financial Acumen, Food Cost Management, Labor Cost Management, Team Development, Budgeting, Profitability Management, Strategic Planning, Organizational Skills
Specialization
Requires at least 8 years of culinary leadership in international premium hotels, with minimum 2 years as an Executive Chef or Executive Sous Chef. Candidates must be proficient in both Thai and English and possess strong expertise in HACCP and sustainable culinary practices.
Experience Required
Minimum 10 year(s)
Executive Chef at BaxterStorey Ireland Ltd
Macclesfield, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations Management, Menu Creation, Staff Recruitment, Staff Training, Budget Control, Stock Management, Supplier Relationship Management, Food Safety Compliance, Health & Safety, Safeguarding, Allergen Management, Financial Management, Leadership, Communication
Specialization
Ideally requires experience as an Executive Chef in contract catering, specifically within independent education or high-profile business settings. Must possess strong leadership skills, financial management ability, and the right to work in the UK.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Culinary Strategy, Kitchen Operations, Menu Engineering, Food Cost Control, Pre Opening Management, Team Leadership, Haccp, Food Safety, Budget Planning, Supplier Management, Mediterranean Cuisine, P&L Management, Staff Training, Sustainability Initiatives, Inventory Control, Stakeholder Management
Specialization
Requires an experienced senior culinary leader with a track record in luxury lifestyle hotels and expertise in Portuguese and Mediterranean cuisine. Must possess strong commercial acumen in food costing and a deep understanding of UK food safety and statutory requirements.
Experience Required
Minimum 10 year(s)
Executive Chef at Compass Group
Columbus, Ohio, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Cost Control, Inventory Management, High Volume Production, Catering, Team Leadership, Safety And Sanitation, Culinary Program Development
Specialization
Candidates should have three to five years of culinary management experience, with high-volume production and catering experience being essential. A culinary degree is preferred for this role.
Experience Required
Minimum 2 year(s)
EXECUTIVE CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Management, Budgeting, Labor Projections, Kitchen Management, Food Quality Control, Sanitation Standards
Specialization
Requires 3+ years of kitchen management experience and proven culinary skills. Must possess a Maricopa County Food Handlers Card and be able to work 50 hours per week.
Experience Required
Minimum 2 year(s)
Executive Chef at Blossom Valley by Cogir
Potomac, Maryland, United States - Full Time
Skills Needed
Menu Development, Food Procurement, Budget Management, Staff Supervision, Inventory Control, Regulatory Compliance, Meal Preparation, Culinary Leadership, Kitchen Sanitation, Event Planning, Performance Review, Communication Skills
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 Accor
Marysville, Victoria, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Control, Budgeting, Kitchen Management, Food Safety Compliance, Italian Cuisine, Event Catering, Seasonal Menu Planning, Team Leadership
Specialization
Proven experience as an Executive Chef or senior culinary leader with a strong background in restaurant and event operations. Must possess a hands-on leadership style and a passion for Italian-inspired, seasonal cuisine.
Experience Required
Minimum 5 year(s)
Executive Chef at Makeready LLC
Columbus, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Labor Cost Monitoring, Team Recruitment, Staff Training, Food Safety Compliance, Recipe Development, Kitchen Operations Management, Food Presentation, Trend Research, Food Handling
Specialization
Candidates must have prior experience as an Executive Chef with strong leadership presence and a keen eye for detail. Proficiency in food handling, safety programs, and the ability to research and implement emerging food trends is required.
Experience Required
Minimum 10 year(s)
EXECUTIVE CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Operations, Menu Creation, Staff Training, Scheduling, Performance Evaluation, Budget Management, Inventory Management, Food Safety, Health And Hygiene Compliance, Project Management, Analytical Thinking, Critical Thinking, Collaboration, Time Management, Interpersonal Communication, Culinary Arts
Specialization
Candidates must have at least two years of culinary managerial experience and relevant professional training or certification. Strong organizational, communication, and creative skills are required to deliver a high-end dining experience.
Experience Required
Minimum 2 year(s)
Executive Chef at Custom House Restaurant Group
Pismo Beach, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Costing, Labor Management, Inventory Control, Staff Training, Kitchen Operations, Budgeting, Food Safety, Vendor Management, Team Development, Recipe Standardization, Sanitation Compliance, High Volume Cooking, Professionalism
Specialization
Candidates must have at least 5 years of executive chef or equivalent leadership experience in high-volume, full-service restaurants. A Food Protection Manager Certification is required, along with strong organizational and financial management skills.
Experience Required
Minimum 5 year(s)
Executive Chef at Great Wolf Lodge
Garden Grove, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Operations, Financial Management, Personnel Management, Food Safety Compliance, Inventory Control, Recipe Development, Staff Training, Budgeting, Customer Satisfaction, Health Department Regulations, Fifo Method, Leadership, Teamwork, Scheduling, Productivity Standards
Specialization
Candidates must have a high school diploma and at least 5 years of kitchen experience, including over a year in a supervisory role managing financials and personnel. A culinary degree and previous experience in the hotel or resort industry are highly desired.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Huntersville, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Acumen, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Recipe Standardization, Team Mentorship, Problem Solving, Communication Skills, Guest Experience Management, Operational Excellence, Quality Control
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. Required skills include exceptional leadership, the ability to mentor hourly staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at IHMS LLC.
Atlanta, Georgia, United States - Full Time
Skills Needed
Leadership, Culinary Expertise, Teamwork, Communication, Attention To Detail, Ability To Work Under Pressure, Organizational Skills, Adaptability, Positive Attitude, Work Ethic
Specialization
Requires proven experience as an Executive Chef in an upscale or fine dining environment with strong financial acumen. A high school diploma is required, and a culinary degree or equivalent professional experience is preferred.
Experience Required
Minimum 10 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 Accor
, Al Shahaniya, Qatar - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Haccp Compliance, Staff Training And Mentoring, Luxury Resort Operations, Inventory Control, Sustainable Sourcing, Financial Acumen, Kitchen Management, Guest Experience Design, Food Safety Regulations
Specialization
Requires a degree in Culinary Arts or Hospitality and 8-10 years of progressive leadership experience in luxury hotels or high-end restaurants. Must have proven expertise in managing remote resort operations, financial budgeting, and strict HACCP food safety standards.
Experience Required
Minimum 10 year(s)
Executive Chef at AVO TACO
Metairie, Louisiana, United States - Full Time
Skills Needed
Kitchen Management, Leadership, Team Building, Culinary Excellence, Inventory Management, Budgeting, Sanitation Standards, Operational Excellence, Staff Training, Profit Tracking, Time Management, Communication, Organizational Skills, Menu Innovation, Compliance, Servsafe
Specialization
Candidates must have a minimum of 3 years of experience in a high-volume kitchen management role with proven leadership abilities. Strong organizational skills, attention to detail, and the ability to perform physical kitchen duties are required.
Experience Required
Minimum 2 year(s)
Executive Chef at Accor
London, England, United Kingdom -
Full Time

Start Date

Immediate

Expiry Date

28 Sep, 26

Salary

0.0

Posted On

30 Jun, 26

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Strategy, Kitchen Operations, Menu Engineering, Food Cost Control, HACCP, Team Leadership, Pre-opening Management, Supplier Management, Budget Planning, Sustainability Initiatives, Portuguese Cuisine, Mediterranean Cuisine, Food Safety, Workforce Planning, Inventory Management, Guest Relations

Industry

Hospitality

Description
Company Description Delano is an iconic hotel brand, renowned for its distinctive marriage of sophisticated luxury, bold design, and a touch of glamorous playfulness. Originating from Miami Beach, Delano is synonymous with a timeless "soft minimalist" aesthetic, vibrant social spaces, and an exclusive ambiance that draws in a discerning clientele. Each Delano hotel offers a lifestyle experience where refined gastronomy, chic nightlife, and well-being converge in an elegant, avant-garde setting, creating memorable stays infused with modernity and historic charm. Set to open its doors in 2026, Delano London will fuse historic charm with contemporary luxury, reflecting a reimagined experience that pays homage to the original visionary concept. The 67-key luxury retreat will blend soft minimalist design, generous living spaces and park views, creating a distinctive lifestyle destination where design, dining, nightlife and wellbeing seamlessly converge. We are seeking an exceptional Executive Chef to join the pre-opening team of Delano London. You’ll be responsible for leading the hotel’s culinary strategy, kitchen operations and overall food vision across Lana Lusa, Rose Bar, private dining, breakfast, in-room dining and events, ensuring every experience is distinctive, commercially successful and delivered to the highest standards. You’ll report directly to the Director of Food & Beverage leading all the F&B department for the Delano London. Job Description OPERATIONAL MANAGEMENT Lead the culinary function through the pre-opening phase, including kitchen mobilisation, recruitment, onboarding, training, SOP development, equipment and smallwares readiness, supplier set-up, menu testing, tastings, mock services and opening checklists. Take overall responsibility for the day-to-day culinary operation across Lana Lusa, Rose Bar, private dining, breakfast, in-room dining, events and any additional hotel food offering. Lead the development and delivery of the Lana Lusa culinary identity for London, respecting its Portuguese roots while creating a confident, contemporary Mediterranean-led offer suited to the Delano guest and the local market. Develop a distinctive food offer for Rose Bar that complements its identity as a signature Delano nightlife destination, with menus that are elegant, relevant, operationally efficient and appropriate for late-night service. Create compelling menus and service formats for private dining, the show kitchen, hotel events and intimate celebrations, ensuring the offer feels personal, flexible and commercially attractive. Ensure breakfast and in-room dining are delivered with the same level of care, quality and personality as the hotel’s destination outlets, with particular attention to consistency, speed, presentation and guest preference. Own all menu development, recipe specifications, dish presentation, allergen information, food costings and kitchen operating standards, ensuring these are clearly documented, trained and consistently followed. Ensure the highest standards of food safety, hygiene, allergen management, HACCP, health and safety and statutory compliance are maintained across all culinary areas at all times. Work closely with Engineering and the project teams during pre-opening to ensure all kitchen equipment, extraction, refrigeration, drainage, gas, electrical services and production flows are tested, commissioned and fit for operation. Establish effective preventative maintenance, deep-cleaning and equipment care routines in partnership with Engineering and stewarding, protecting the hotel’s assets and minimising operational disruption. Pro-actively identify opportunities to improve quality, creativity, efficiency and profitability, using guest feedback, team insight and performance data to evolve the culinary offer. To be a member of the hotel crisis and fire teams and to be fully conversant in all related procedures. TEAM LEADERSHIP & HR SUPPORT Build and lead a high-performing culinary team, creating a positive, inclusive and disciplined kitchen culture where people are developed, recognised and encouraged to be their best self. Oversee and mentor a dynamic culinary team, including Sous Chefs, Chefs de Partie, and Commis Chefs, fostering a collaborative and growth-oriented atmosphere. Partner with the People & Culture team on workforce planning, recruitment, succession, performance management and the development of a strong culinary talent pipeline. FINANCIAL & ADMINISTRATIVE RESPONSIBILITIES Take ownership of the culinary P&L, supporting annual budget planning and actively managing food cost, labour, productivity, purchasing, waste, stock, yield and kitchen-related operating expenses. Work collaboratively with the Director of Food & Beverage, Finance and Procurement to select suppliers and ingredients that support quality, provenance, sustainability, consistency and commercial objectives. Drive sustainability initiatives within the kitchen, focusing on waste reduction, responsible sourcing, and eco-friendly practices to minimise our environmental footprint with our ESG programme. Maintain robust purchasing, receiving, storage, stock control and inventory processes, ensuring all goods are correctly specified, safely handled and appropriately accounted for. INTERDEPARTMENTAL COORDINATION & GUEST RELATIONS Work closely with the Director of Food & Beverage, Delano brand teams and relevant culinary partners to bring the food vision for Delano London to life while ensuring it remains locally relevant and operationally achievable. Collaborate with Brand Marketing and the commercial teams on menu launches, content, partnerships, events, seasonal campaigns and cultural programming that build awareness and support revenue. Be a visible and engaged culinary leader, building relationships with guests, local producers, partners and the wider London food community while supporting media, VIP and ownership-facing moments as required. Qualifications ACADEMIC BACKGROUND / PROFESSIONAL EXPERIENCES You are an experienced Executive Chef, Executive Head Chef or senior culinary leader with a strong track record in luxury, lifestyle, boutique hotel or high-quality restaurant environments. You have experience leading multiple culinary concepts or outlets, ensuring each venue has a clear identity while maintaining operational standards and discipline. Previous pre-opening, repositioning or major restaurant opening experience is a strong advantage. You have a strong understanding of Portuguese and Mediterranean food culture, ingredient-led cooking and contemporary dining, adapted to a London context. You understand the culinary requirements across destination restaurants, breakfast service, nightlife venues, private dining, events and in-room dining. APTITUDES / QUALITIES: Creatively ambitious but commercially grounded, with strong expertise in menu engineering, food cost control, labour productivity, forecasting, purchasing and waste reduction. Strong knowledge of food safety, HACCP, allergen management, health and safety and UK statutory requirements. Comfortable working with owners, corporate teams, designers and external partners, balancing creativity with operational and financial realities. Natural leader who leads by example and builds high-performing, empowered teams. Methodical and results-driven, while remaining flexible and creative in managing priorities, deadlines and challenges. Able to operate at both strategic and operational levels, from vision-building to service support and cost review. Strong relationship builder, confident working with leadership teams and ownership. Culturally aware and globally minded, able to inspire diverse, international teams. Proficiency in culinary management and inventory systems is highly desirable. Additional Information What’s in it for you… The opportunity to launch a visionary hospitality brand in London and shape its culinary identity. The chance to develop multiple distinctive food experiences, from restaurant and bar to private dining and hotel service. Join a fast-growing international group focused on building a global hospitality brand. A creative, ambitious environment where innovation and excellence are encouraged. Be part of a passionate team building a strong portfolio of hospitality concepts. A competitive package with strong development opportunities. At Delano London, innovation, excellence and guest-centricity are core. The culture is collaborative and inspiring, with values rooted in authenticity, sophistication and redefining luxury hospitality The employee may also be called upon to carry out ad hoc assignments within the establishment and to respond to any work-related instructions from his/her direct superior or a member of management. The above list of tasks is not exhaustive and may be subject to change, in particular as a result of the company’s growth and the development and organisation of the establishment and its teams. Job-Category: Culinary Job Type: Permanent Job Schedule: Full-Time

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Responsibilities
Lead the culinary strategy and pre-opening operations for Delano London, overseeing multiple dining outlets including Lana Lusa and Rose Bar. Responsible for menu development, financial P&L management, and building a high-performing culinary team.
Executive Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Culinary Strategy, Kitchen Operations, Menu Engineering, Food Cost Control, Haccp, Team Leadership, Pre Opening Management, Supplier Management, Budget Planning, Sustainability Initiatives, Portuguese Cuisine, Mediterranean Cuisine, Food Safety, Workforce Planning, Inventory Management, Guest Relations
Specialization
Requires an experienced senior culinary leader with a track record in luxury lifestyle hotels and expertise in Portuguese and Mediterranean cuisine. Must possess strong commercial acumen in food costing and a deep understanding of UK food safety and statutory requirements.
Experience Required
Minimum 10 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 TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Pune, 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 Planning, Quality Control
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 safety and sanitation standards.
Experience Required
Minimum 5 year(s)
Executive Chef at Resolute Road Hospitality
Missoula, Montana, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Production, Budget Management, Inventory Control, Food Safety Compliance, Team Training, Staff Scheduling, Cost Control, Guest Satisfaction, Sanitation Standards, Recruitment, Problem Solving, Communication, Organizational Skills, Adaptability
Specialization
Requires 10-15 years of leadership culinary experience, including at least 8 years as a Head or Main Chef. Must possess a Food Handlers Card and have a proven track record in managing large teams and diverse culinary styles.
Experience Required
Minimum 10 year(s)
Executive Chef at Accor
Bangkok, , Thailand - Full Time
Skills Needed
Culinary Leadership, Menu Development, Wellness Focused Cuisine, Food Waste Management, Sustainable Culinary Practices, Banquet Operations, Haccp, Food Safety & Hygiene, Financial Acumen, Food Cost Management, Labor Cost Management, Team Development, Budgeting, Profitability Management, Strategic Planning, Organizational Skills
Specialization
Requires at least 8 years of culinary leadership in international premium hotels, with minimum 2 years as an Executive Chef or Executive Sous Chef. Candidates must be proficient in both Thai and English and possess strong expertise in HACCP and sustainable culinary practices.
Experience Required
Minimum 10 year(s)
Executive Chef at BaxterStorey Ireland Ltd
Macclesfield, England, United Kingdom - Full Time
Skills Needed
Kitchen Operations Management, Menu Creation, Staff Recruitment, Staff Training, Budget Control, Stock Management, Supplier Relationship Management, Food Safety Compliance, Health & Safety, Safeguarding, Allergen Management, Financial Management, Leadership, Communication
Specialization
Ideally requires experience as an Executive Chef in contract catering, specifically within independent education or high-profile business settings. Must possess strong leadership skills, financial management ability, and the right to work in the UK.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
London, England, United Kingdom - Full Time
Skills Needed
Culinary Strategy, Kitchen Operations, Menu Engineering, Food Cost Control, Pre Opening Management, Team Leadership, Haccp, Food Safety, Budget Planning, Supplier Management, Mediterranean Cuisine, P&L Management, Staff Training, Sustainability Initiatives, Inventory Control, Stakeholder Management
Specialization
Requires an experienced senior culinary leader with a track record in luxury lifestyle hotels and expertise in Portuguese and Mediterranean cuisine. Must possess strong commercial acumen in food costing and a deep understanding of UK food safety and statutory requirements.
Experience Required
Minimum 10 year(s)
Executive Chef at Compass Group
Columbus, Ohio, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Cost Control, Inventory Management, High Volume Production, Catering, Team Leadership, Safety And Sanitation, Culinary Program Development
Specialization
Candidates should have three to five years of culinary management experience, with high-volume production and catering experience being essential. A culinary degree is preferred for this role.
Experience Required
Minimum 2 year(s)
EXECUTIVE CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Management, Budgeting, Labor Projections, Kitchen Management, Food Quality Control, Sanitation Standards
Specialization
Requires 3+ years of kitchen management experience and proven culinary skills. Must possess a Maricopa County Food Handlers Card and be able to work 50 hours per week.
Experience Required
Minimum 2 year(s)
Executive Chef at Blossom Valley by Cogir
Potomac, Maryland, United States - Full Time
Skills Needed
Menu Development, Food Procurement, Budget Management, Staff Supervision, Inventory Control, Regulatory Compliance, Meal Preparation, Culinary Leadership, Kitchen Sanitation, Event Planning, Performance Review, Communication Skills
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 Accor
Marysville, Victoria, Australia - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Cost Control, Budgeting, Kitchen Management, Food Safety Compliance, Italian Cuisine, Event Catering, Seasonal Menu Planning, Team Leadership
Specialization
Proven experience as an Executive Chef or senior culinary leader with a strong background in restaurant and event operations. Must possess a hands-on leadership style and a passion for Italian-inspired, seasonal cuisine.
Experience Required
Minimum 5 year(s)
Executive Chef at Makeready LLC
Columbus, Ohio, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Labor Cost Monitoring, Team Recruitment, Staff Training, Food Safety Compliance, Recipe Development, Kitchen Operations Management, Food Presentation, Trend Research, Food Handling
Specialization
Candidates must have prior experience as an Executive Chef with strong leadership presence and a keen eye for detail. Proficiency in food handling, safety programs, and the ability to research and implement emerging food trends is required.
Experience Required
Minimum 10 year(s)
EXECUTIVE CHEF at The Bartolotta Restaurants
Milwaukee, Wisconsin, United States - Full Time
Skills Needed
Kitchen Operations, Menu Creation, Staff Training, Scheduling, Performance Evaluation, Budget Management, Inventory Management, Food Safety, Health And Hygiene Compliance, Project Management, Analytical Thinking, Critical Thinking, Collaboration, Time Management, Interpersonal Communication, Culinary Arts
Specialization
Candidates must have at least two years of culinary managerial experience and relevant professional training or certification. Strong organizational, communication, and creative skills are required to deliver a high-end dining experience.
Experience Required
Minimum 2 year(s)
Executive Chef at Custom House Restaurant Group
Pismo Beach, California, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Costing, Labor Management, Inventory Control, Staff Training, Kitchen Operations, Budgeting, Food Safety, Vendor Management, Team Development, Recipe Standardization, Sanitation Compliance, High Volume Cooking, Professionalism
Specialization
Candidates must have at least 5 years of executive chef or equivalent leadership experience in high-volume, full-service restaurants. A Food Protection Manager Certification is required, along with strong organizational and financial management skills.
Experience Required
Minimum 5 year(s)
Executive Chef at Great Wolf Lodge
Garden Grove, California, United States - Full Time
Skills Needed
Menu Development, Kitchen Operations, Financial Management, Personnel Management, Food Safety Compliance, Inventory Control, Recipe Development, Staff Training, Budgeting, Customer Satisfaction, Health Department Regulations, Fifo Method, Leadership, Teamwork, Scheduling, Productivity Standards
Specialization
Candidates must have a high school diploma and at least 5 years of kitchen experience, including over a year in a supervisory role managing financials and personnel. A culinary degree and previous experience in the hotel or resort industry are highly desired.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Huntersville, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Acumen, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Recipe Standardization, Team Mentorship, Problem Solving, Communication Skills, Guest Experience Management, Operational Excellence, Quality Control
Specialization
Candidates must have at least 3 years of experience as an Executive Chef and a strong passion for hospitality. Required skills include exceptional leadership, the ability to mentor hourly staff, and flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at IHMS LLC.
Atlanta, Georgia, United States - Full Time
Skills Needed
Leadership, Culinary Expertise, Teamwork, Communication, Attention To Detail, Ability To Work Under Pressure, Organizational Skills, Adaptability, Positive Attitude, Work Ethic
Specialization
Requires proven experience as an Executive Chef in an upscale or fine dining environment with strong financial acumen. A high school diploma is required, and a culinary degree or equivalent professional experience is preferred.
Experience Required
Minimum 10 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 Accor
, Al Shahaniya, Qatar - Full Time
Skills Needed
Culinary Leadership, Menu Development, Food Cost Management, Haccp Compliance, Staff Training And Mentoring, Luxury Resort Operations, Inventory Control, Sustainable Sourcing, Financial Acumen, Kitchen Management, Guest Experience Design, Food Safety Regulations
Specialization
Requires a degree in Culinary Arts or Hospitality and 8-10 years of progressive leadership experience in luxury hotels or high-end restaurants. Must have proven expertise in managing remote resort operations, financial budgeting, and strict HACCP food safety standards.
Experience Required
Minimum 10 year(s)
Executive Chef at AVO TACO
Metairie, Louisiana, United States - Full Time
Skills Needed
Kitchen Management, Leadership, Team Building, Culinary Excellence, Inventory Management, Budgeting, Sanitation Standards, Operational Excellence, Staff Training, Profit Tracking, Time Management, Communication, Organizational Skills, Menu Innovation, Compliance, Servsafe
Specialization
Candidates must have a minimum of 3 years of experience in a high-volume kitchen management role with proven leadership abilities. Strong organizational skills, attention to detail, and the ability to perform physical kitchen duties are required.
Experience Required
Minimum 2 year(s)