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Executive Chef at bartaco
Nashville, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Cost Control, Budgeting, Forecasting, Staff Training, Team Mentorship, Food Safety Compliance, Operational Excellence, Quality Assurance, Communication, Problem Solving, Business Acumen, Recruitment
Specialization
Candidates must have at least 3 years of restaurant experience in an Executive Chef role. The position requires strong leadership, communication skills, and the flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at COSM TECHNOLOGIES LLC
Detroit, Michigan, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, High Volume Kitchen Management, Financial Acumen, Team Mentorship, Food Quality Control, Inventory Management, Cost Control, Budgeting, Kpi Analysis, Staff Scheduling, Event Catering, Culinary Operations, Menu Costing, Creative Menu Development
Specialization
Candidates must have at least 5 years of experience as an Executive Chef in a high-volume concept of $6 million or more. Proven expertise in managing large-scale events, financial reporting, and team leadership is essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at Stella Maris
Lutherville, Maryland, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Therapeutic Diets, Inventory Control, Staff Training, Food Safety Compliance, Cost Control, Waste Management, Staff Recruitment, Team Leadership, Sanitation Management, Vendor Relations, Catering Management, Mentorship, Budgeting, Performance Management
Specialization
Candidates must possess a Culinary Degree or equivalent and a valid Sanitation Certification. The role requires proven experience in kitchen leadership, staff supervision, and operational management within a healthcare or similar environment.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Guwahati, Assam, India - Full Time
Skills Needed
Food Presentation, Recipe System Compliance, Food Production, Quality Control, Food Waste Reduction, Culinary Management, Service Excellence
Specialization
The candidate must ensure the highest standards in food preparation and delivery while minimizing food wastage. They are expected to maintain consistency across all product deliveries and exceed guest expectations.
Experience Required
Minimum 5 year(s)
Executive Chef at Minor International
Mozambique, Nampula, Mozambique - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Safety, Hygiene Standards, Cost Control, Budgeting, Inventory Management, Team Mentorship, Fine Dining, International Cuisine, Staff Training, Kitchen Management
Specialization
Candidates must have proven experience as an Executive Chef or Senior Sous Chef in a luxury resort environment. A culinary degree or equivalent professional training is preferred, along with strong leadership skills and expertise in international fine dining.
Experience Required
Minimum 5 year(s)
Executive Chef at NewVista Behavioral Health
Columbus, Ohio, United States - Full Time
Skills Needed
Menu Planning, Budget Management, Food Safety, Haccp Compliance, Staff Training, Dietary Scheduling, Customer Service, Infection Control, Inventory Management, Meal Preparation
Specialization
Candidates must be at least 21 years old and possess a high school diploma, GED, or equivalent work experience. A Food Safe Certification is required by the time of opening.
Experience Required
Minimum 5 year(s)
Executive Chef at Brock & Company Inc
Ashburnham, Massachusetts, United States - Full Time
Skills Needed
Menu Development, Kitchen Management, Food Production, Purchasing, Inventory Management, Food Safety, Catering, Budget Management, Staff Training, Customer Service, Ms Office, Allergen Awareness, Leadership, Time Management, Problem Solving, Communication
Specialization
Candidates should have a culinary degree or certification and 8-10 years of related experience. Required certifications include ServSafe and Allergen Awareness, along with proficiency in MS Office.
Experience Required
Minimum 5 year(s)
Executive Chef at Kai Tak Sports Park
Hong Kong, Hong Kong Island, Hong Kong S.A.R. - Full Time
Skills Needed
Culinary Leadership, Menu Design, Budget Management, Food Safety, Haccp, Inventory Control, Staff Training, Vendor Management, Banqueting, Asian Cuisine, Western Cuisine, Pccs Method, Performance Management, Cost Control, Kitchen Operations, Customer Service
Specialization
Requires a degree or diploma in Culinary Arts and at least 10 years of F&B experience, including 5 years in a leadership role. Candidates must be HACCP certified and experienced in both Western and Asian cuisines as well as the PCCS method.
Experience Required
Minimum 10 year(s)
Executive Chef at Thrive of Lisle
Lisle, Illinois, United States - Full Time
Skills Needed
Menu Planning, Inventory Monitoring, Staff Scheduling, Product Ordering, Dietary Management, Guest Relations, Team Leadership, Hospitality Management
Specialization
Candidates must hold a Certified Dietary Manager certification. They are required to have experience in scheduling, inventory monitoring, and menu adjustment.
Experience Required
Minimum 5 year(s)
Executive Chef at FDH Services
Philadelphia, Pennsylvania, United States - Full Time
Skills Needed
Culinary Execution, Team Leadership, Food Quality Control, Sanitation Standards, Cost Control, Inventory Management, Staff Training, Menu Development, Labor Management, Vendor Relationships, Operational Procedures, Problem Solving
Specialization
Requires over 3 years of experience in senior kitchen leadership and a proven track record in high-volume operations. Candidates should possess strong organizational skills and a ServSafe certification is preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at bartaco
Hingham, Massachusetts, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Performance Management, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication Skills, Hospitality Management, Quality Control, Revenue Growth
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
Hoa Lư Ward, Ninh Bình Province, Vietnam - Full Time
Skills Needed
Culinary Leadership, Budget Management, Food Safety Compliance, Menu Innovation, Staff Training, Inventory Control, Stakeholder Management, Operational Efficiency, Performance Appraisal, Strategic Thinking, Time Management, Guest Experience Management
Specialization
Requires 4-5 years of experience in a similar leadership position with strong communication and interpersonal skills. Must be fluent in English and capable of performing in a high-pressure, fast-paced environment.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership, Resource Planning
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 Ignite Medical Resort McHenry
Norman, Oklahoma, United States - Full Time
Skills Needed
Menu Planning, Inventory Monitoring, Staff Scheduling, Product Ordering, Dietary Management, Guest Relations, Kitchen Supervision, Hospitality Management
Specialization
Candidates must hold a Certified Dietary Manager certification. They are required to have experience in scheduling, inventory monitoring, and menu adjustment.
Experience Required
Minimum 5 year(s)
Executive Chef at Stew Leonard's
Yonkers, New York, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Inventory Management, Staff Training, Budget Management, Food Safety Compliance, Vendor Management, Culinary Innovation, Team Leadership, Financial Analysis, Merchandising, Interpersonal Communication
Specialization
Requires a Bachelor's Culinary Degree and at least 5 years of senior-level experience in a grocery store or similar environment. Must possess Food Safety and Sanitation certification and strong leadership skills.
Experience Required
Minimum 5 year(s)
Executive Chef at Napa on Providence
Charlotte, North Carolina, United States - Full Time
Skills Needed
Culinary Mastery, Menu Innovation, Budget Management, Inventory Management, Staff Training, Sanitation Compliance, Leadership, Performance Management, Guest Interaction, Event Coordination, Recipe Development, Portion Control, Change Leadership, Business Acumen, Results Driven, Hospitality
Specialization
Candidates must possess a minimum of 5 years' experience as an Executive Chef, with extensive experience leading in a high-volume, upscale restaurant concept. Formal culinary or business education and ServSafe certification are preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Sustainable Restaurant Group
Bend, Oregon, United States - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Sushi Preparation, P&L Management, Quality Control, Staff Training, Menu Development, Operational Excellence, Leadership, Food Safety, Portioning, Plating, Budgeting, Team Development, Communication
Specialization
Candidates must have at least five years of culinary experience and two or more years of management experience in a high-volume, full-service kitchen. Sushi experience is preferred, and the role requires the ability to exercise independent judgment and discretion.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Boulder, Colorado, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Food Quality Control, Inventory Management, Financial Performance Management, Team Training, Mentorship, Budgeting, Forecasting, Cost Control, Communication, Problem Solving, Health And Safety Compliance, Operational Excellence, Staff Recruitment
Specialization
Candidates must have at least 3 years of restaurant experience in an Executive Chef role. The position requires strong leadership, communication skills, and the physical ability to work on-site in a fast-paced kitchen environment.
Experience Required
Minimum 2 year(s)
Executive Chef at Blossom Valley by Cogir
Vancouver, Washington, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Budget Management, Staff Supervision, Inventory Control, Food Safety, Regulatory Compliance, Team Building, Communication Skills, Event Planning, Kitchen Operations, Front Of House Operations, Back Of House Operations, Scheduling, Performance Review, Food Procurement
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 is preferred, and a Serve Safe Manager certification is required.
Experience Required
Minimum 5 year(s)
Executive Chef at Forefront Healthcare & Culinary Services
Saginaw, Michigan, United States - Full Time
Skills Needed
Culinary Expertise, Leadership, Menu Design, Dietitian Collaboration, Plate Design, Kitchen Operations, Team Development, Conflict Resolution, Staff Management, Scheduling, Inventory Management, Sanitation Regulation Compliance, Safety Standards Compliance, Positive Attitude, Charisma, Ms Office
Specialization
Candidates must possess proven experience as an Executive Chef, including strong culinary and managerial skills, preferably with prior experience in a Senior Living environment. A positive attitude and the ability to motivate staff are essential for enhancing resident satisfaction.
Experience Required
Minimum 2 year(s)
Executive Chef at bartaco
Nashville, Tennessee, United States -
Full Time

Start Date

Immediate

Expiry Date

20 Jul, 26

Salary

85000.0

Posted On

22 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary leadership, Kitchen operations management, Inventory management, Cost control, Budgeting, Forecasting, Staff training, Team mentorship, Food safety compliance, Operational excellence, Quality assurance, Communication, Problem-solving, Business acumen, Recruitment

Industry

Restaurants

Description
Description At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for Chefs to create the bartaco experience and who live and breathe our touchstones. Our culture is defined by these values and guides how we work together to create the most incredible experiences for our guests. Pride: You take pride in your work and in contributing to something special Good People: You value teamwork, treat others with kindness, and build trust with those around you Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone’s day A brief look at what you’ll do as an Executive Chef at bartaco: As an Executive Chef at bartaco, you are the culinary leader responsible for ensuring the highest standards of food quality, consistency, and operational excellence. You will guide your team to execute our established culinary standards with precision, ensuring every dish meets bartaco's commitment to excellence. Your role is to maintain smooth kitchen operations, uphold our brand's standards, and drive guest satisfaction through impeccable food quality and service. This role requires a strong culinary leader with a passion for maintaining operational excellence, driving consistency, and ensuring that every dish reflects bartaco’s commitment to high standards and exceptional guest satisfaction. As an Executive Chef, you will be a key ambassador for bartaco's brand and culture, helping to create memorable dining experiences for our guests. Key responsibilities include: Leading the kitchen team by embodying bartaco’s core leadership principles and touchstones Oversee daily kitchen operations, ensuring seamless execution of service and operational standards Ensuring consistent execution of bartaco's culinary standards across every dish and service Maintaining deep knowledge of recipes and kitchen procedures to ensure operational consistency and quality Overseeing inventory management, analyzing AVT, ensuring proper ordering, tracking, analyzing AVT, proactive resolution of issues, and ensuring accountability Ensuring compliance with all health, safety, and company policies to maintain a safe and efficient kitchen environment Supporting the General Manager in optimizing kitchen operations and aligning team efforts toward delivering exceptional guest experiences Ensuring that the culinary team consistently meets the standards of taste, presentation, and quality that bartaco is known for Recruit, train, and develop a high-performing team, promoting teamwork, accountability, and a guest-obsessed mentality Manage and communicate effectively around rollouts, ensuring smooth execution and team readiness Ensure daily, informative, and inspiring pre-shifts occur, keeping the team aligned and motivated Demonstrate strong business acumen through managing financial performance, including budgeting, forecasting, cost control, and revenue growth Mentorship, coaching, and accountability—ensuring every role contributes to exceptional service and operational excellence Perks, Benefits + Rewards, just for you: A fun work environment! Career development and advancement opportunities Competitive pay Meal discounts when dining at bartaco Paid vacation time Gym and fitness center discounts Opportunity to learn multiple languages/language education Discounted virtual pet care Medical, dental, and vision insurance Mental Health and holistic wellness support 401K enrollment and matching Requirements Requirements: 3 years of restaurant experience as an Executive Chef A passion for hospitality and a commitment to delivering outstanding guest experiences Exceptional leadership and communication skills Experience mentoring and training hourly team members Attention to detail and problem-solving skills Flexibility to work evenings, weekends, and holidays Physical Skills: Bring an energetic hustle and positive attitude to every shift Able to tolerate long periods working on foot/standing up Able to lift and move objects up to 50 pounds #ZR
Responsibilities
The Executive Chef is responsible for leading the kitchen team to ensure high standards of food quality, consistency, and operational excellence. They will manage daily kitchen operations, inventory, financial performance, and staff development to drive guest satisfaction.
Executive Chef at bartaco
Nashville, Tennessee, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Cost Control, Budgeting, Forecasting, Staff Training, Team Mentorship, Food Safety Compliance, Operational Excellence, Quality Assurance, Communication, Problem Solving, Business Acumen, Recruitment
Specialization
Candidates must have at least 3 years of restaurant experience in an Executive Chef role. The position requires strong leadership, communication skills, and the flexibility to work evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at COSM TECHNOLOGIES LLC
Detroit, Michigan, United States - Full Time
Skills Needed
Culinary Leadership, Menu Innovation, High Volume Kitchen Management, Financial Acumen, Team Mentorship, Food Quality Control, Inventory Management, Cost Control, Budgeting, Kpi Analysis, Staff Scheduling, Event Catering, Culinary Operations, Menu Costing, Creative Menu Development
Specialization
Candidates must have at least 5 years of experience as an Executive Chef in a high-volume concept of $6 million or more. Proven expertise in managing large-scale events, financial reporting, and team leadership is essential for this role.
Experience Required
Minimum 5 year(s)
Executive Chef at Stella Maris
Lutherville, Maryland, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Therapeutic Diets, Inventory Control, Staff Training, Food Safety Compliance, Cost Control, Waste Management, Staff Recruitment, Team Leadership, Sanitation Management, Vendor Relations, Catering Management, Mentorship, Budgeting, Performance Management
Specialization
Candidates must possess a Culinary Degree or equivalent and a valid Sanitation Certification. The role requires proven experience in kitchen leadership, staff supervision, and operational management within a healthcare or similar environment.
Experience Required
Minimum 5 year(s)
Executive Chef at Accor
Guwahati, Assam, India - Full Time
Skills Needed
Food Presentation, Recipe System Compliance, Food Production, Quality Control, Food Waste Reduction, Culinary Management, Service Excellence
Specialization
The candidate must ensure the highest standards in food preparation and delivery while minimizing food wastage. They are expected to maintain consistency across all product deliveries and exceed guest expectations.
Experience Required
Minimum 5 year(s)
Executive Chef at Minor International
Mozambique, Nampula, Mozambique - Full Time
Skills Needed
Culinary Leadership, Menu Design, Food Safety, Hygiene Standards, Cost Control, Budgeting, Inventory Management, Team Mentorship, Fine Dining, International Cuisine, Staff Training, Kitchen Management
Specialization
Candidates must have proven experience as an Executive Chef or Senior Sous Chef in a luxury resort environment. A culinary degree or equivalent professional training is preferred, along with strong leadership skills and expertise in international fine dining.
Experience Required
Minimum 5 year(s)
Executive Chef at NewVista Behavioral Health
Columbus, Ohio, United States - Full Time
Skills Needed
Menu Planning, Budget Management, Food Safety, Haccp Compliance, Staff Training, Dietary Scheduling, Customer Service, Infection Control, Inventory Management, Meal Preparation
Specialization
Candidates must be at least 21 years old and possess a high school diploma, GED, or equivalent work experience. A Food Safe Certification is required by the time of opening.
Experience Required
Minimum 5 year(s)
Executive Chef at Brock & Company Inc
Ashburnham, Massachusetts, United States - Full Time
Skills Needed
Menu Development, Kitchen Management, Food Production, Purchasing, Inventory Management, Food Safety, Catering, Budget Management, Staff Training, Customer Service, Ms Office, Allergen Awareness, Leadership, Time Management, Problem Solving, Communication
Specialization
Candidates should have a culinary degree or certification and 8-10 years of related experience. Required certifications include ServSafe and Allergen Awareness, along with proficiency in MS Office.
Experience Required
Minimum 5 year(s)
Executive Chef at Kai Tak Sports Park
Hong Kong, Hong Kong Island, Hong Kong S.A.R. - Full Time
Skills Needed
Culinary Leadership, Menu Design, Budget Management, Food Safety, Haccp, Inventory Control, Staff Training, Vendor Management, Banqueting, Asian Cuisine, Western Cuisine, Pccs Method, Performance Management, Cost Control, Kitchen Operations, Customer Service
Specialization
Requires a degree or diploma in Culinary Arts and at least 10 years of F&B experience, including 5 years in a leadership role. Candidates must be HACCP certified and experienced in both Western and Asian cuisines as well as the PCCS method.
Experience Required
Minimum 10 year(s)
Executive Chef at Thrive of Lisle
Lisle, Illinois, United States - Full Time
Skills Needed
Menu Planning, Inventory Monitoring, Staff Scheduling, Product Ordering, Dietary Management, Guest Relations, Team Leadership, Hospitality Management
Specialization
Candidates must hold a Certified Dietary Manager certification. They are required to have experience in scheduling, inventory monitoring, and menu adjustment.
Experience Required
Minimum 5 year(s)
Executive Chef at FDH Services
Philadelphia, Pennsylvania, United States - Full Time
Skills Needed
Culinary Execution, Team Leadership, Food Quality Control, Sanitation Standards, Cost Control, Inventory Management, Staff Training, Menu Development, Labor Management, Vendor Relationships, Operational Procedures, Problem Solving
Specialization
Requires over 3 years of experience in senior kitchen leadership and a proven track record in high-volume operations. Candidates should possess strong organizational skills and a ServSafe certification is preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at bartaco
Hingham, Massachusetts, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations Management, Inventory Management, Staff Training And Development, Financial Performance Management, Budgeting, Forecasting, Cost Control, Health And Safety Compliance, Menu Execution, Team Mentorship, Problem Solving, Communication Skills, Hospitality Management, Quality Control, Revenue Growth
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
Hoa Lư Ward, Ninh Bình Province, Vietnam - Full Time
Skills Needed
Culinary Leadership, Budget Management, Food Safety Compliance, Menu Innovation, Staff Training, Inventory Control, Stakeholder Management, Operational Efficiency, Performance Appraisal, Strategic Thinking, Time Management, Guest Experience Management
Specialization
Requires 4-5 years of experience in a similar leadership position with strong communication and interpersonal skills. Must be fluent in English and capable of performing in a high-pressure, fast-paced environment.
Experience Required
Minimum 5 year(s)
Executive Chef at TOWNEPLACE SUITES BY MARRIOTT SAN DIEGO AIRPORT LIBERTY STATION
Surabaya, East Java, Indonesia - Full Time
Skills Needed
Kitchen Management, Culinary Arts, Menu Development, Food Safety & Sanitation, Budgeting, Staff Training, Inventory Management, Customer Service, Performance Management, Food Presentation, Operational Leadership, Resource Planning
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 Ignite Medical Resort McHenry
Norman, Oklahoma, United States - Full Time
Skills Needed
Menu Planning, Inventory Monitoring, Staff Scheduling, Product Ordering, Dietary Management, Guest Relations, Kitchen Supervision, Hospitality Management
Specialization
Candidates must hold a Certified Dietary Manager certification. They are required to have experience in scheduling, inventory monitoring, and menu adjustment.
Experience Required
Minimum 5 year(s)
Executive Chef at Stew Leonard's
Yonkers, New York, United States - Full Time
Skills Needed
Menu Planning, Food Preparation, Inventory Management, Staff Training, Budget Management, Food Safety Compliance, Vendor Management, Culinary Innovation, Team Leadership, Financial Analysis, Merchandising, Interpersonal Communication
Specialization
Requires a Bachelor's Culinary Degree and at least 5 years of senior-level experience in a grocery store or similar environment. Must possess Food Safety and Sanitation certification and strong leadership skills.
Experience Required
Minimum 5 year(s)
Executive Chef at Napa on Providence
Charlotte, North Carolina, United States - Full Time
Skills Needed
Culinary Mastery, Menu Innovation, Budget Management, Inventory Management, Staff Training, Sanitation Compliance, Leadership, Performance Management, Guest Interaction, Event Coordination, Recipe Development, Portion Control, Change Leadership, Business Acumen, Results Driven, Hospitality
Specialization
Candidates must possess a minimum of 5 years' experience as an Executive Chef, with extensive experience leading in a high-volume, upscale restaurant concept. Formal culinary or business education and ServSafe certification are preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at Sustainable Restaurant Group
Bend, Oregon, United States - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Sushi Preparation, P&L Management, Quality Control, Staff Training, Menu Development, Operational Excellence, Leadership, Food Safety, Portioning, Plating, Budgeting, Team Development, Communication
Specialization
Candidates must have at least five years of culinary experience and two or more years of management experience in a high-volume, full-service kitchen. Sushi experience is preferred, and the role requires the ability to exercise independent judgment and discretion.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Boulder, Colorado, United States - Full Time
Skills Needed
Culinary Leadership, Kitchen Operations, Food Quality Control, Inventory Management, Financial Performance Management, Team Training, Mentorship, Budgeting, Forecasting, Cost Control, Communication, Problem Solving, Health And Safety Compliance, Operational Excellence, Staff Recruitment
Specialization
Candidates must have at least 3 years of restaurant experience in an Executive Chef role. The position requires strong leadership, communication skills, and the physical ability to work on-site in a fast-paced kitchen environment.
Experience Required
Minimum 2 year(s)
Executive Chef at Blossom Valley by Cogir
Vancouver, Washington, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Budget Management, Staff Supervision, Inventory Control, Food Safety, Regulatory Compliance, Team Building, Communication Skills, Event Planning, Kitchen Operations, Front Of House Operations, Back Of House Operations, Scheduling, Performance Review, Food Procurement
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 is preferred, and a Serve Safe Manager certification is required.
Experience Required
Minimum 5 year(s)
Executive Chef at Forefront Healthcare & Culinary Services
Saginaw, Michigan, United States - Full Time
Skills Needed
Culinary Expertise, Leadership, Menu Design, Dietitian Collaboration, Plate Design, Kitchen Operations, Team Development, Conflict Resolution, Staff Management, Scheduling, Inventory Management, Sanitation Regulation Compliance, Safety Standards Compliance, Positive Attitude, Charisma, Ms Office
Specialization
Candidates must possess proven experience as an Executive Chef, including strong culinary and managerial skills, preferably with prior experience in a Senior Living environment. A positive attitude and the ability to motivate staff are essential for enhancing resident satisfaction.
Experience Required
Minimum 2 year(s)