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Executive Chef at Friendly Senior Living
Rochester, New York, United States - Full Time
Skills Needed
Culinary Operations Management, Menu Planning, Budget Management, Food Safety Compliance, Staff Supervision, Recipe Development, Inventory Management, Haccp Regulations, Personnel Training, Microsoft Office, Catering Management, Sanitation Oversight
Specialization
Candidates must have an Associate Degree in Culinary Arts or Food and Beverage Management and at least 5 years of culinary or production experience. Proficiency in Microsoft Office and a Servsafe or County Sanitation certification are preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, delhi, 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, Staff Training
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Candidates must demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Amman, Amman, Jordan - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Leadership, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or related field with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 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 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 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 Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Budgeting, P&L Analysis, Menu Development, Food Costing, Haccp, Food Safety Management, Leadership, Communication, Culinary Production, Sanitation Compliance, Customer Service, Strategic Planning
Specialization
Requires a strong culinary background with luxury brands and proven leadership skills. Candidates must have experience in safety and sanitation compliance and be able to communicate in Turkish.
Experience Required
Minimum 10 year(s)
Executive Chef at Air Canada
Vancouver, British Columbia, Canada - Full Time
Skills Needed
Culinary Supervision, Menu Development, Food Safety, Catering, Cost Control, Staff Training, Customer Relations, Microsoft Office, Health & Safety Compliance, Operational Systems
Specialization
Requires a minimum of five years of culinary supervisory experience in a high-volume, multi-unit environment. Candidates must possess comprehensive knowledge of food trends, sanitation, and proficiency in Microsoft Office.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Management, Budgeting, Projections, Labor Management, Kitchen Management, Sanitation Standards, Food Production
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 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 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 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 Detroit Foundation Hotel
Detroit, Michigan, United States - Full Time
Skills Needed
Menu Planning, Culinary Operations, Financial Strategy, Cost Control, Team Leadership, Mentoring, Staff Recruitment, Inventory Management, Food Safety, Operational Metrics, P&L Management, Communication, Fine Dining, Event Management, Culinary Technique
Specialization
Candidates must have a minimum of five years of experience as an Executive Chef, preferably with a background in hotels, fine dining, and event management. Proficiency in Microsoft Office, strong financial acumen, and the ability to work in a fast-paced, physically demanding environment are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Sage Hospitality
Boulder, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Food Procurement, Menu Development, Budget Management, Labor Cost Control, Food Safety And Sanitation, Staff Training And Development, Performance Reviews, Operational Excellence, Inventory Management, Regulatory Compliance, Communication Skills, Leadership, Strategic Planning, Financial Analysis, Quality Control
Specialization
Requires 5 to 10 years of experience in a related culinary management position and more than two years of post-high school education. Candidates must possess advanced knowledge of food profession principles and the physical ability to handle heavy lifting and extreme temperature environments.
Experience Required
Minimum 5 year(s)
Executive-KDNI at KPMG India
Bengaluru, karnataka, India - Full Time
Skills Needed
Change Management, Organizational Development, Human Resource Consulting, Stakeholder Management, Strategic Thinking, Analytical Skills, Problem Solving, Microsoft Powerpoint, Microsoft Excel, Ms Project, Client Services, Interpersonal Communication
Specialization
Requires a bachelor's degree and at least 2 years of experience in change management, organizational development, or HR consulting. Proficiency in Microsoft Office tools and strong communication skills are essential.
Experience Required
Minimum 2 year(s)
Executive Chef at 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 Accor
, Queensland, Australia - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Budgeting, Cost Control, Menu Development, Staff Training, Food Safety, Haccp, Whs Compliance, High Volume Operations, Mentoring, Quality Control
Specialization
Requires a qualification in Commercial Cookery and demonstrated experience managing high-volume restaurant kitchens. Candidates must have a proven track record of mentoring junior staff and strict adherence to food safety standards.
Experience Required
Minimum 10 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 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 Radisson Hotel Group
Kota Kinabalu, Sabah, Malaysia - Full Time
Skills Needed
Kitchen Management, Technical Cooking Skills, Budget Management, Inventory Management, Culinary Leadership, Problem Solving, Verbal Communication, Menu Creation, Guest Satisfaction
Specialization
Proven experience in managing a kitchen team and excellent technical cooking skills are required. Candidates must be creative problem-solvers with strong communication skills and a passion for extraordinary service.
Experience Required
Minimum 5 year(s)
Executive Chef at Friendly Senior Living
Rochester, New York, United States -
Full Time

Start Date

Immediate

Expiry Date

14 Oct, 26

Salary

85000.0

Posted On

16 Jul, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary Operations Management, Menu Planning, Budget Management, Food Safety Compliance, Staff Supervision, Recipe Development, Inventory Management, HACCP Regulations, Personnel Training, Microsoft Office, Catering Management, Sanitation Oversight

Industry

Hospitals and Health Care

Description
We consider many different factors to determine your compensation package at FSL. We assess your specific job family, level, relevant skills, experience, and other special trainings, or accomplishments you bring to the position. Pay decisions are also guided by our financial means as well as analyzed against what others earn internally. We strive to pay competitively and offer market differentiated benefits and perquisites in line with our compensation philosophy. The salary range is a reflection of many similar like positions and your actual compensation may not be at the high or low end of the range but will be based on your unique skills and other criteria mentioned. FSL is committed to offering each individual an elevated employee experience through growth and learning opportunities in addition to an inclusive work culture coupled with other perquisites.   Position Summary Every effort has been made to identify the essential functions of the Executive Chef position. The Executive Chef directs all culinary operations to provide high quality nutritious meals for residents, employees and guests.   in the organization.  The Executive Chef will manage the dining staff, balance budget constraints with resident preferences and ensure compliance with strict dietary and food safety regulations. The Executive Chef  is directly responsible for overseeing the preparation and production of the meals served to residents, employees, separate independent living facility, Bistro Café, Employee Café, and catering functions.  He/She creates and institutes semi-annual  cycle menus and standardized recipes; plans, oversees and completes all the  purchasing, employee personnel training, and record keeping; directs through supervision food preparation, service and sanitation; and is accountable for meeting company financial goals. Job Relations: * Is responsible to and reports directly to Dining Director. * Supervises workers - Supervises duties of all food service personnel. * Inter-relationship - Must work closely with Dining Director, Clinical Dietitian, Production Manager, Food Service Supervisors , as well as with staff.     Essential Job Functions: Every effort has been made to identify the essential functions of the Executive Chef position. * Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in all menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.   * Works in close partnership with Clinical Dietitians to ensure recipe/menu offerings are consistent with patient diet orders and in line with the Health Systems programs.   * Reviews with the production staff daily, their plans to meet storage, production and service needs.  Ensures that production and waste records are complete and accurate and that recipes are followed in production.   * Through close monitoring of food service lines in all operations, ensures that food quality and selection consistently meet customer needs and FSL standards.   * Ensure that all kitchen equipment is kept clean and in excellent working condition through personal inspection and Facility preventative maintenance programs.   * Directs and reviews team on HACCP regulations, Occupational Safety Standards, and Proper Maintenance procedures.   * Trains supervisors on a continual basis and is responsible for continual upgrading of all employees and optimal utilization of labor.    * Makes employment and termination decisions including interviewing, hiring, evaluating and disciplining dining personnel as appropriate.   Takes appropriate action in support of this approval.  Develops and updates employee job descriptions and performance standards.   * Is responsible for the orientation of each new employee, appraising performance on a daily basis and making necessary adjustments or corrections.  Conducts appropriate formal appraisal of the culinary staff.   * Is responsible for the maintenance of all book work, accurate record keeping, taking and evaluating weekly inventory, maintains weekly operation reports, and reporting in accordance with company systems policy and procedures.    * Maintains contact with customers so as to be aware of customer acceptance of the food program.  Develops working rapport with the staff.  Works with Dining Director to address customer complaints, suggestions or requests immediately.   * Conducts weekly meetings with members of the supervisory team and the food service employeesCommunicates frequently with Administration for mutual awareness of any problems, documenting disciplinary counseling with food service employees in accordance with corporate policy.   * Fills in where needed to ensure resident service standards and efficient operations.   * Keeps personal work areas clean, neat and efficiently arranged at all times.   * Performs any other tasks as requested by the Dining Director.     Other Job Functions:   Expectations of the Position:   * Dependable, report to work on-time for every schedule shift (ready to work at beginning - start of shift) and work full schedule shifts unless physically unable or pre-approved Paid Time Off (PTO) which includes personal and vacation. * Willing and able to work as required by the position and/or approved by management. * Have reliable transportation to and from work. * Must be clean and neat in appearance and have a “friendly,” hospitality-oriented, and service-oriented personality. * Abide by work-related / job procedures and organization policies; (refer to the Employee Handbook).   Qualifications of the Position: * Education:  Associates Degree in Culinary Arts or Food and Beverage Management  * Experience:  Minimum of 5years culinary or production experience. * Skills:  Ability to read, write, do simple math calculations.  Proficient in Microsoft Office Products (Wors, Excel, Outlook, basic food knowledge and ability to apply it. * Licenses / Certifications:  Servsafe certification and/or County Sanitation certification preferred.   Conditions of Employment: * Work is performed in a clean, well lit, Community setting. * Employee must be able to perform essential job functions (reasonable accommodation may apply).   Physical Requirements * Refer to attached Physical Requirements form. * Must meet the general health requirements set forth by FSL. * May be requested to assist in the evacuation of Residents or perform other procedures to protect the safety of Residents, visitors and team members during emergency situations.
Responsibilities
The Executive Chef directs all culinary operations to provide high-quality nutritious meals for residents, employees, and guests. This includes managing dining staff, creating cycle menus, and ensuring compliance with dietary and food safety regulations.
Executive Chef at Friendly Senior Living
Rochester, New York, United States - Full Time
Skills Needed
Culinary Operations Management, Menu Planning, Budget Management, Food Safety Compliance, Staff Supervision, Recipe Development, Inventory Management, Haccp Regulations, Personnel Training, Microsoft Office, Catering Management, Sanitation Oversight
Specialization
Candidates must have an Associate Degree in Culinary Arts or Food and Beverage Management and at least 5 years of culinary or production experience. Proficiency in Microsoft Office and a Servsafe or County Sanitation certification are preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
New Delhi, delhi, 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, Staff Training
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or Hotel Management with 4 years of experience. Candidates must demonstrate strong leadership skills and expertise in food and beverage operations.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Amman, Amman, Jordan - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety, Staff Leadership, Budgeting, Inventory Management, Customer Service, Sanitation Standards, Performance Management, Food Presentation, Operational Planning
Specialization
Requires a high school diploma with 6 years of culinary experience or a 2-year degree in Culinary Arts or related field with 4 years of experience. Must possess strong leadership skills and a deep understanding of food and beverage operations.
Experience Required
Minimum 5 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 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 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 Accor
Istanbul, Istanbul, Turkey - Full Time
Skills Needed
Budgeting, P&L Analysis, Menu Development, Food Costing, Haccp, Food Safety Management, Leadership, Communication, Culinary Production, Sanitation Compliance, Customer Service, Strategic Planning
Specialization
Requires a strong culinary background with luxury brands and proven leadership skills. Candidates must have experience in safety and sanitation compliance and be able to communicate in Turkish.
Experience Required
Minimum 10 year(s)
Executive Chef at Air Canada
Vancouver, British Columbia, Canada - Full Time
Skills Needed
Culinary Supervision, Menu Development, Food Safety, Catering, Cost Control, Staff Training, Customer Relations, Microsoft Office, Health & Safety Compliance, Operational Systems
Specialization
Requires a minimum of five years of culinary supervisory experience in a high-volume, multi-unit environment. Candidates must possess comprehensive knowledge of food trends, sanitation, and proficiency in Microsoft Office.
Experience Required
Minimum 5 year(s)
EXECUTIVE CHEF at Campo
Scottsdale, Arizona, United States - Full Time
Skills Needed
Culinary Skills, Team Leadership, P&L Management, Budgeting, Projections, Labor Management, Kitchen Management, Sanitation Standards, Food Production
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 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 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 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 Detroit Foundation Hotel
Detroit, Michigan, United States - Full Time
Skills Needed
Menu Planning, Culinary Operations, Financial Strategy, Cost Control, Team Leadership, Mentoring, Staff Recruitment, Inventory Management, Food Safety, Operational Metrics, P&L Management, Communication, Fine Dining, Event Management, Culinary Technique
Specialization
Candidates must have a minimum of five years of experience as an Executive Chef, preferably with a background in hotels, fine dining, and event management. Proficiency in Microsoft Office, strong financial acumen, and the ability to work in a fast-paced, physically demanding environment are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Sage Hospitality
Boulder, Colorado, United States - Full Time
Skills Needed
Kitchen Management, Food Procurement, Menu Development, Budget Management, Labor Cost Control, Food Safety And Sanitation, Staff Training And Development, Performance Reviews, Operational Excellence, Inventory Management, Regulatory Compliance, Communication Skills, Leadership, Strategic Planning, Financial Analysis, Quality Control
Specialization
Requires 5 to 10 years of experience in a related culinary management position and more than two years of post-high school education. Candidates must possess advanced knowledge of food profession principles and the physical ability to handle heavy lifting and extreme temperature environments.
Experience Required
Minimum 5 year(s)
Executive-KDNI at KPMG India
Bengaluru, karnataka, India - Full Time
Skills Needed
Change Management, Organizational Development, Human Resource Consulting, Stakeholder Management, Strategic Thinking, Analytical Skills, Problem Solving, Microsoft Powerpoint, Microsoft Excel, Ms Project, Client Services, Interpersonal Communication
Specialization
Requires a bachelor's degree and at least 2 years of experience in change management, organizational development, or HR consulting. Proficiency in Microsoft Office tools and strong communication skills are essential.
Experience Required
Minimum 2 year(s)
Executive Chef at 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 Accor
, Queensland, Australia - Full Time
Skills Needed
Culinary Leadership, Kitchen Management, Budgeting, Cost Control, Menu Development, Staff Training, Food Safety, Haccp, Whs Compliance, High Volume Operations, Mentoring, Quality Control
Specialization
Requires a qualification in Commercial Cookery and demonstrated experience managing high-volume restaurant kitchens. Candidates must have a proven track record of mentoring junior staff and strict adherence to food safety standards.
Experience Required
Minimum 10 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 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 Radisson Hotel Group
Kota Kinabalu, Sabah, Malaysia - Full Time
Skills Needed
Kitchen Management, Technical Cooking Skills, Budget Management, Inventory Management, Culinary Leadership, Problem Solving, Verbal Communication, Menu Creation, Guest Satisfaction
Specialization
Proven experience in managing a kitchen team and excellent technical cooking skills are required. Candidates must be creative problem-solvers with strong communication skills and a passion for extraordinary service.
Experience Required
Minimum 5 year(s)