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Executive Chef at Three Oaks Senior Dining LLC
Lewisburg, Pennsylvania, United States - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Staff Supervision, Food Cost Control, Menu Development, Sanitation Compliance, Inventory Management, Production Scheduling, Training And Development, Advanced Knife Skills, Recipe Compliance, Financial Reporting, Customer Service, Leadership, Time Management, Microsoft Office
Specialization
Candidates must have a high school diploma with 8 years of experience or a 2-4 year degree in Culinary Arts or Hospitality with at least 4 years of experience. A valid ServSafe certification and proficiency in Microsoft Office and Google Docs are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Meriwether Godsey, Inc.
Ambler, Pennsylvania, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Food Production, Catering Management, Haccp Standards, Budget Analysis, Vendor Management, Team Leadership, Food Safety, Sanitation, Project Management, Sustainable Practices, Financial Planning, Client Relations, Staff Development
Specialization
Candidates must have an Associate’s Degree or at least five years of related food service experience, including high-end catering and multi-unit management. Strong leadership, communication, and project management skills are required, with a preference for ServSafe Food Protection Manager Certification.
Experience Required
Minimum 5 year(s)
Executive Chef at ISS
San Francisco, California, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Food Safety, Haccp Compliance, Kitchen Operations, Budget Management, Staff Training, Inventory Management, Catering Management, Procurement, Team Leadership, Customer Service, Quality Assurance, Workplace Safety, Net Menu Software
Specialization
The ideal candidate should have experience in operating a successful restaurant or corporate dining facility and possess strong leadership skills. A culinary degree is preferred, and the ability to obtain SERV Safe certification is required.
Experience Required
Minimum 5 year(s)
Executive Chef at Virgin Hotels Central Services LLC
New Orleans, Louisiana, United States - Full Time
Skills Needed
Team Player, Communication, Leadership, Time Management, Problem Solving, Creativity, Guest Interaction, Training, Organization, Culinary Skills, Conflict Resolution, Adaptability, Presentation Skills, Customer Service, Food Safety, Inventory Management
Specialization
Candidates should have 5-7 years of experience as an Executive Chef in a hotel setting, with a preference for bilingual candidates. A Food Service Handler Card and TIPS certification are required, along with proficiency in MS Office applications.
Experience Required
Minimum 5 year(s)
Executive Chef at RL Communities
Wildwood, Florida, United States - Full Time
Skills Needed
Culinary Preparation, Team Supervision, Food Safety, Menu Creation, Inventory Management, Vendor Relations, Staff Scheduling, Resident Relations, Microsoft Excel, Microsoft Outlook, Communication, Leadership, Servsafe Management, Plating, Sanitation
Specialization
Candidates must be at least 21 years old with proven leadership experience in culinary preparation and team supervision, requiring a high school diploma or GED, with a culinary degree preferred. Essential qualifications include basic proficiency in Microsoft Excel/Outlook, strong English communication skills, a polished appearance, and obtaining ServSafe Manager certification shortly after hire.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Food Quality, Consistency, Operational Excellence, Team Guidance, Inventory Management, Health And Safety Compliance, Guest Satisfaction, Recruitment, Training, Team Development, Financial Management, Budgeting, Forecasting, Cost Control, Mentorship
Specialization
Candidates must possess at least three years of experience as an Executive Chef, coupled with a strong passion for hospitality and delivering outstanding guest experiences. Essential requirements include exceptional leadership and communication skills, experience mentoring staff, attention to detail, and flexibility to work varied hours including evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Double Tree by Hilton and Haley & Bear
Bozeman, Montana, United States - Full Time
Skills Needed
Menu Development, Kitchen Operations, Inventory Management, Food Safety, Sanitation, Quality Control, Budgeting, Strategic Planning, Staff Training, Leadership, Microsoft Office, Culinary Techniques, Communication Skills, Organizational Skills
Specialization
Candidates must have at least 3 years of experience as an Executive Chef or Head Chef and 2 years of banquet experience. Proficiency in Microsoft Office and strong leadership skills are required, with a culinary degree preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at Civitas Senior Living
Louisville, Kentucky, United States - Full Time
Skills Needed
Culinary Leadership, Food Safety, Sanitation, Menu Development, Inventory Management, Budgeting, Staff Training, Team Development, Food Quality Control, Regulatory Compliance, Dietary Regulations, Labor Management, Scheduling, Hospitality, High Volume Kitchen Operations
Specialization
Candidates should have 5-10 years of kitchen leadership experience, preferably in senior living or healthcare environments. A current ServSafe Manager Certification and a strong understanding of food safety, nutrition, and dietary regulations are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Monarch Communities
Rehoboth Beach, Delaware, United States - Full Time
Skills Needed
Staffing, Planning, Organizing, Policy Implementation, Record Keeping, Inventory Management, Regulatory Compliance, Budget Development, Expense Approval, Team Building, Food Safety, Haccp, Cost Control, Diet Therapy, Computer Proficiency, Time Management
Specialization
Candidates must possess a college degree or certification, preferably in culinary arts or hospitality, along with a minimum of two years of culinary services administration experience, preferably in Senior Living. A ServSafe certification and experience in cost control, food management, and diet therapy are required.
Experience Required
Minimum 2 year(s)
Executive Chef at Cogir of Old Town, Alexandria
Seattle, Washington, United States - Full Time
Skills Needed
Food Procurement, Food Preparation, Menu Development, Financial Management, Budgeting, Team Management, Inventory Control, Regulatory Compliance, Scheduling, Performance Review, Health Code Compliance, Recipe Development, Special Events Planning, Team Building, Communication, Motivation
Specialization
Candidates should possess at least 5 years of hands-on food preparation experience and a minimum of 3 years in progressive management as an Executive Chef, including front-of-the-house understanding. A Culinary degree is preferred, and a Serve Safe Manager certification is required, with experience in senior living or hotel environments being a plus.
Experience Required
Minimum 5 year(s)
Executive Chef at ISS
Los Angeles, California, United States - Full Time
Skills Needed
Culinary Management, Food Safety, Haccp, Menu Planning, Budget Management, Team Leadership, Inventory Management, Procurement, Staff Training, Catering Operations, Kitchen Organization, Workplace Safety, Netmenu, Customer Service
Specialization
The ideal candidate should have experience in operating a successful restaurant or corporate dining facility and possess strong leadership skills. A culinary degree is preferred, and the candidate must be or become SERV Safe certified.
Experience Required
Minimum 5 year(s)
Executive Chef at Luther Village Owners Corporation
Arlington Heights, Illinois, United States - Full Time
Skills Needed
Culinary Excellence, Menu Management, Financial Acumen, Team Development, Regulatory Compliance, Food Safety, Haccp, Servsafe, Budget Management, Cost Control, Inventory Management, Vendor Relationships, Leadership, Communication, Time Management, Hospitality
Specialization
Candidates should possess 5+ years of progressive culinary leadership experience, preferably in healthcare or senior living, and demonstrate strong financial acumen and team development skills. A culinary degree or equivalent professional experience, along with current food safety certification, is preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at RH Restoration Hardware
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Strategic Planning, Financial Performance Management, Inventory Control, Labor Cost Optimization, Food Cost Management, Team Development, Mentorship, Knife Techniques, Operational Excellence, Regulatory Compliance, Microsoft Excel, Foodager, Expense Forecasting, Service Execution
Specialization
Candidates must have at least 5 years of culinary leadership experience in high-volume, full-service restaurants. Proficiency in financial management, inventory systems, and advanced culinary techniques is required, along with the ability to perform physical tasks in a commercial kitchen.
Experience Required
Minimum 5 year(s)
Executive Chef at Landry's, LLC.
West Palm Beach, Florida, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Controls, Food Cost Management, Labor Cost Management, Product Quality, Communication, Leadership, Conflict Resolution, Sanitation Procedures, Osha Regulations
Specialization
Candidates must have at least 5 years of culinary management experience, including 2 years as an Executive Chef in an upscale dining establishment. Strong knowledge of back of house operations and excellent communication and leadership skills are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Culinesse LLC
Davidson, North Carolina, United States - Full Time
Skills Needed
Leadership, Innovation, High Volume Food Service, Catering, Food Preparation, Menu Creation, Supervision, Cost Control, Sanitation Practices, Plating, Garnishing Techniques, Knife Skills, Inventory Management, Prioritization, Training, Procedural Changes
Specialization
Candidates must possess a high school diploma or equivalent and have four or more years of related work experience as an Executive Chef. Strong preference is given to those with experience in Contract Food Service and Senior Dining, along with the ability to work nights, weekends, and holidays.
Experience Required
Minimum 5 year(s)
Executive Chef at Hawkers Asian Street Food
Nashville, Tennessee, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Food Quality Standards, Food Procurement, Inventory Management, Recipe Adherence, Plate Presentation, Staff Coaching, Food Safety, Sanitation, Health Department Audits, Staff Training, Profitability Management, Osha Compliance, Haccp Compliance, Problem Solving
Specialization
Candidates must possess five years of Executive Chef (exempt) kitchen/culinary management experience within a full-service, upscale restaurant concept. Essential requirements include maintaining food quality, managing inventory, providing consistent team feedback, adhering to recipes, achieving target ticket times, and ensuring kitchen cleanliness and safety compliance.
Experience Required
Minimum 5 year(s)
Executive Chef at Healthcare Services Group, Inc.
, Virginia, United States - Full Time
Skills Needed
Staff Supervision, Food Quality Standards, Inventory Management, Food Safety Guidelines, Customer Service, Record Keeping, Training, Quality Control, In Servicing, Dietary Aide Functions, Communication, Safety Adherence, Infection Control, Punctuality, Empathy, Computer Skills
Specialization
A high school diploma or equivalent is required, though specialized training in food service management and nutrition is desirable, along with two years of experience in quantity food production/service and personnel supervision. Candidates must possess basic computer skills, required sanitation/safety certification based on location, and the physical ability to lift up to 50 pounds and stand for extended periods.
Experience Required
Minimum 2 year(s)
Executive Chef at Camelback Hospitality PE LLC
Paradise Valley, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Control, Budgeting, Staff Mentorship, Food Safety, Inventory Management, Vendor Partnerships, Luxury Hospitality, Operational Planning, Financial Acumen, Team Building, Quality Assurance, Banquets, Catering, Fine Dining
Specialization
Candidates must have at least 5 years of progressive culinary leadership experience in a luxury resort or high-end dining environment. A Culinary Arts degree and a current Food Handler Certification are required for this role.
Experience Required
Minimum 5 year(s)
Executive-KDNI at KPMG India
Hyderabad, Telangana, India - Full Time
Skills Needed
Servicenow Implementation, Itsm, Hrsd, Csm, Grc, Secops, Itil, Scripting, Business Rules, Client Scripts, Flows, Agile Scrum, Communication, Collaboration, Innovation
Specialization
A minimum of two years of direct experience in ServiceNow implementation projects is mandatory, along with proficiency in ServiceNow customization through scripting (business rules, client scripts, flows). A solid understanding of the ITIL framework and strong team collaboration skills are also essential.
Experience Required
Minimum 2 year(s)
Executive-KDNI at KPMG India
Gurgaon, haryana, India - Full Time
Skills Needed
Business Consulting, Climate Advisory, Strategic Advice, Commercial Advice, Policy Analysis, Regulatory Analysis, Risk Assessment, Capital Projects, Climate Transition
Specialization
Candidates should possess a Bachelor’s and/or Master’s degree in relevant fields like commerce, economics, public policy, or climate science. The role requires 0-2 years of work experience in business consulting, industry, climate advisory, or government fields, with professional certifications being preferred but not mandatory.
Executive Chef at Three Oaks Senior Dining LLC
Lewisburg, Pennsylvania, United States -
Full Time

Start Date

Immediate

Expiry Date

03 Jul, 26

Salary

0.0

Posted On

04 Apr, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Culinary operations, Kitchen management, Staff supervision, Food cost control, Menu development, Sanitation compliance, Inventory management, Production scheduling, Training and development, Advanced knife skills, Recipe compliance, Financial reporting, Customer service, Leadership, Time management, Microsoft Office

Industry

Hospitality

Description
Description About Three Oaks Senior Dining, LLC Three Oaks Senior Dining is a forward-thinking boutique dining services company dedicated to elevating the culinary experience in senior living communities. We specialize in creating highly personalized and meaningful dining experiences that reflect the unique identity of each community we serve. Our passion lies in helping our partners grow their brands through exceptional food service, transparent operations, and genuine hospitality. We believe that when our clients thrive, their residents and staff do too. Integrity, purpose, and transparency—in sourcing, preparation, communication, and pricing—are the foundation of everything we do. At Three Oaks, we recognize that food is more than a meal. It’s a way to connect, to nourish the whole person, and to bring joy and authenticity to daily life. About the Role Are you a collaborative, forward-thinking leader with a passion for hospitality and innovation? Do you thrive in a dynamic environment where personal connection, high standards, and meaningful service are essential? We’re looking for team members who lead with integrity, inspire excellence, and are driven to elevate the dining experience in senior living. Ideal candidates bring a strong background in operations, team development, and customer satisfaction, along with the ability to adapt and find creative solutions in a fast-paced setting. This is a highly collaborative role that requires the ability to manage multiple priorities, work across departments, and engage with diverse stakeholders—all while delivering exceptional experiences to residents and guests alike. Responsibilities Assure proper sanitation practices are followed by cleaning and sanitizing work stations and equipment. Must follow all Three Oaks, client and regulatory and safety rules and procedures and provide trainings (sanitation, allergy trainings, etc.) as needed; Assure smooth kitchen operation by coordinating with related food and beverage departments; Control food costs by maintaining accurate records of all food ingredients used; Works with the leadership team to understand financial information including: sales reports, meal counts, etc. to achieve fiscal responsibility while driving resident satisfaction. Meet with the Resident Food Council to understand needs, requests, etc. to create new menus and see to their proper development and implementation; Work with Corporate Chef to create specials, menu efficiencies across the community as well as a costing strategy Supervise other cooks, on a one-to-one basis, instructing and guiding them in their jobs; Direct supervision of day-to-day operation of all kitchen functions; Ensure preparation, plating and presentation standards are maintained; Orient employees to the department and providing training on job responsibilities; Hold daily shift meetings and weekly in-service meetings: Provide all recipes for production sheets and ensure compliance to those recipes Provide kitchen staff with daily production sheets that have recipes attached; Review BEO’s weekly and assign prep and other duties on the production sheets; Prioritize and assign work, and conduct performance reviews; Recommend and implement procedural or production changes; May prepare food and serve customers at an a la carte station. Provides the highest quality of service to customers at all times; Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use; Tastes products, reads menus, estimates food requirements, checks production, and keeps records in order to accurately plan production requirements and requisition supplies and equipment; Reports all accidents and injuries in a timely manner; Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques; Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets; Enters Menu Cycles, Special Menus, all recipes, and production into the menu management platform or other production program in use; Teaches and trains all staff members production system and production program as needed for their respective role; Advanced knife skills required; Uses production software to enter pre- and post-production data software; Will take inventory weekly, and enter inventory into the production; Will perform other duties and responsibilities as assigned. Competencies Presents self in a highly professional manner to others and understands that honesty and ethics are essential; Ability to monitor or assess the performance of yourself, other individuals, or organization to make improvements or take corrective action; Ability to motivate, develop, and direct people as they work and identify best people for the job; Ability to manage one's own time and the time of others; Willingness to be open to learning and growing; Maturity of judgment and behavior; Maintains high standards for work areas and appearance; Maintains a positive attitude; Ability to communicate with clients, co-workers and other departments with professionalism and respect; Holds all staff to the same standards of professionalism (ie; no cursing in the kitchen) Requires complete knowledge of kitchen equipment; Physical Requirements: Close vision, distance vision, peripheral vision, depth perception and the ability to adjust focus, with or without corrective lenses; Significant walking or other means of mobility; Ability to work in a standing position for long periods of time (up to 8 hours); Ability to reach, bend, stoop, push and/or pull, and frequently lift up to 35 pounds and occasionally lift/move 40 pounds. Dependability: Job requires being reliable, responsible, and dependable, and fulfilling obligations. Stress Tolerance: Job requires accepting criticism and dealing calmly and effectively with high-stress situations. Leadership: Job requires a willingness to lead, take charge, and offer opinions and direction. Self-Control: Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations. Attention to Detail: Job requires being careful about detail and thorough in completing work tasks. Requirements A high school diploma or equivalent with 8 years related work experience A 2 year Culinary Degree or 4 year Hospitality degree with Four (4) or more years of related work experience; Valid ServSafe certification Must comply with any dress code requirements; Must be able to work nights, weekends and some holidays; Must have working knowledge of Microsoft Office and Google Docs. Must be able to type twenty words per minute.
Responsibilities
The Executive Chef is responsible for overseeing all kitchen operations, including food preparation, sanitation, and staff supervision to ensure high-quality dining experiences. They will manage food costs, develop menus in collaboration with the Resident Food Council, and maintain compliance with safety and regulatory standards.
Executive Chef at Three Oaks Senior Dining LLC
Lewisburg, Pennsylvania, United States - Full Time
Skills Needed
Culinary Operations, Kitchen Management, Staff Supervision, Food Cost Control, Menu Development, Sanitation Compliance, Inventory Management, Production Scheduling, Training And Development, Advanced Knife Skills, Recipe Compliance, Financial Reporting, Customer Service, Leadership, Time Management, Microsoft Office
Specialization
Candidates must have a high school diploma with 8 years of experience or a 2-4 year degree in Culinary Arts or Hospitality with at least 4 years of experience. A valid ServSafe certification and proficiency in Microsoft Office and Google Docs are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Meriwether Godsey, Inc.
Ambler, Pennsylvania, United States - Full Time
Skills Needed
Culinary Management, Menu Development, Food Production, Catering Management, Haccp Standards, Budget Analysis, Vendor Management, Team Leadership, Food Safety, Sanitation, Project Management, Sustainable Practices, Financial Planning, Client Relations, Staff Development
Specialization
Candidates must have an Associate’s Degree or at least five years of related food service experience, including high-end catering and multi-unit management. Strong leadership, communication, and project management skills are required, with a preference for ServSafe Food Protection Manager Certification.
Experience Required
Minimum 5 year(s)
Executive Chef at ISS
San Francisco, California, United States - Full Time
Skills Needed
Culinary Management, Menu Planning, Food Safety, Haccp Compliance, Kitchen Operations, Budget Management, Staff Training, Inventory Management, Catering Management, Procurement, Team Leadership, Customer Service, Quality Assurance, Workplace Safety, Net Menu Software
Specialization
The ideal candidate should have experience in operating a successful restaurant or corporate dining facility and possess strong leadership skills. A culinary degree is preferred, and the ability to obtain SERV Safe certification is required.
Experience Required
Minimum 5 year(s)
Executive Chef at Virgin Hotels Central Services LLC
New Orleans, Louisiana, United States - Full Time
Skills Needed
Team Player, Communication, Leadership, Time Management, Problem Solving, Creativity, Guest Interaction, Training, Organization, Culinary Skills, Conflict Resolution, Adaptability, Presentation Skills, Customer Service, Food Safety, Inventory Management
Specialization
Candidates should have 5-7 years of experience as an Executive Chef in a hotel setting, with a preference for bilingual candidates. A Food Service Handler Card and TIPS certification are required, along with proficiency in MS Office applications.
Experience Required
Minimum 5 year(s)
Executive Chef at RL Communities
Wildwood, Florida, United States - Full Time
Skills Needed
Culinary Preparation, Team Supervision, Food Safety, Menu Creation, Inventory Management, Vendor Relations, Staff Scheduling, Resident Relations, Microsoft Excel, Microsoft Outlook, Communication, Leadership, Servsafe Management, Plating, Sanitation
Specialization
Candidates must be at least 21 years old with proven leadership experience in culinary preparation and team supervision, requiring a high school diploma or GED, with a culinary degree preferred. Essential qualifications include basic proficiency in Microsoft Excel/Outlook, strong English communication skills, a polished appearance, and obtaining ServSafe Manager certification shortly after hire.
Experience Required
Minimum 5 year(s)
Executive Chef at bartaco
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Food Quality, Consistency, Operational Excellence, Team Guidance, Inventory Management, Health And Safety Compliance, Guest Satisfaction, Recruitment, Training, Team Development, Financial Management, Budgeting, Forecasting, Cost Control, Mentorship
Specialization
Candidates must possess at least three years of experience as an Executive Chef, coupled with a strong passion for hospitality and delivering outstanding guest experiences. Essential requirements include exceptional leadership and communication skills, experience mentoring staff, attention to detail, and flexibility to work varied hours including evenings, weekends, and holidays.
Experience Required
Minimum 2 year(s)
Executive Chef at Double Tree by Hilton and Haley & Bear
Bozeman, Montana, United States - Full Time
Skills Needed
Menu Development, Kitchen Operations, Inventory Management, Food Safety, Sanitation, Quality Control, Budgeting, Strategic Planning, Staff Training, Leadership, Microsoft Office, Culinary Techniques, Communication Skills, Organizational Skills
Specialization
Candidates must have at least 3 years of experience as an Executive Chef or Head Chef and 2 years of banquet experience. Proficiency in Microsoft Office and strong leadership skills are required, with a culinary degree preferred.
Experience Required
Minimum 2 year(s)
Executive Chef at Civitas Senior Living
Louisville, Kentucky, United States - Full Time
Skills Needed
Culinary Leadership, Food Safety, Sanitation, Menu Development, Inventory Management, Budgeting, Staff Training, Team Development, Food Quality Control, Regulatory Compliance, Dietary Regulations, Labor Management, Scheduling, Hospitality, High Volume Kitchen Operations
Specialization
Candidates should have 5-10 years of kitchen leadership experience, preferably in senior living or healthcare environments. A current ServSafe Manager Certification and a strong understanding of food safety, nutrition, and dietary regulations are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Monarch Communities
Rehoboth Beach, Delaware, United States - Full Time
Skills Needed
Staffing, Planning, Organizing, Policy Implementation, Record Keeping, Inventory Management, Regulatory Compliance, Budget Development, Expense Approval, Team Building, Food Safety, Haccp, Cost Control, Diet Therapy, Computer Proficiency, Time Management
Specialization
Candidates must possess a college degree or certification, preferably in culinary arts or hospitality, along with a minimum of two years of culinary services administration experience, preferably in Senior Living. A ServSafe certification and experience in cost control, food management, and diet therapy are required.
Experience Required
Minimum 2 year(s)
Executive Chef at Cogir of Old Town, Alexandria
Seattle, Washington, United States - Full Time
Skills Needed
Food Procurement, Food Preparation, Menu Development, Financial Management, Budgeting, Team Management, Inventory Control, Regulatory Compliance, Scheduling, Performance Review, Health Code Compliance, Recipe Development, Special Events Planning, Team Building, Communication, Motivation
Specialization
Candidates should possess at least 5 years of hands-on food preparation experience and a minimum of 3 years in progressive management as an Executive Chef, including front-of-the-house understanding. A Culinary degree is preferred, and a Serve Safe Manager certification is required, with experience in senior living or hotel environments being a plus.
Experience Required
Minimum 5 year(s)
Executive Chef at ISS
Los Angeles, California, United States - Full Time
Skills Needed
Culinary Management, Food Safety, Haccp, Menu Planning, Budget Management, Team Leadership, Inventory Management, Procurement, Staff Training, Catering Operations, Kitchen Organization, Workplace Safety, Netmenu, Customer Service
Specialization
The ideal candidate should have experience in operating a successful restaurant or corporate dining facility and possess strong leadership skills. A culinary degree is preferred, and the candidate must be or become SERV Safe certified.
Experience Required
Minimum 5 year(s)
Executive Chef at Luther Village Owners Corporation
Arlington Heights, Illinois, United States - Full Time
Skills Needed
Culinary Excellence, Menu Management, Financial Acumen, Team Development, Regulatory Compliance, Food Safety, Haccp, Servsafe, Budget Management, Cost Control, Inventory Management, Vendor Relationships, Leadership, Communication, Time Management, Hospitality
Specialization
Candidates should possess 5+ years of progressive culinary leadership experience, preferably in healthcare or senior living, and demonstrate strong financial acumen and team development skills. A culinary degree or equivalent professional experience, along with current food safety certification, is preferred.
Experience Required
Minimum 5 year(s)
Executive Chef at RH Restoration Hardware
Raleigh, North Carolina, United States - Full Time
Skills Needed
Culinary Leadership, Strategic Planning, Financial Performance Management, Inventory Control, Labor Cost Optimization, Food Cost Management, Team Development, Mentorship, Knife Techniques, Operational Excellence, Regulatory Compliance, Microsoft Excel, Foodager, Expense Forecasting, Service Execution
Specialization
Candidates must have at least 5 years of culinary leadership experience in high-volume, full-service restaurants. Proficiency in financial management, inventory systems, and advanced culinary techniques is required, along with the ability to perform physical tasks in a commercial kitchen.
Experience Required
Minimum 5 year(s)
Executive Chef at Landry's, LLC.
West Palm Beach, Florida, United States - Full Time
Skills Needed
Culinary Management, Staff Supervision, Inventory Controls, Food Cost Management, Labor Cost Management, Product Quality, Communication, Leadership, Conflict Resolution, Sanitation Procedures, Osha Regulations
Specialization
Candidates must have at least 5 years of culinary management experience, including 2 years as an Executive Chef in an upscale dining establishment. Strong knowledge of back of house operations and excellent communication and leadership skills are required.
Experience Required
Minimum 5 year(s)
Executive Chef at Culinesse LLC
Davidson, North Carolina, United States - Full Time
Skills Needed
Leadership, Innovation, High Volume Food Service, Catering, Food Preparation, Menu Creation, Supervision, Cost Control, Sanitation Practices, Plating, Garnishing Techniques, Knife Skills, Inventory Management, Prioritization, Training, Procedural Changes
Specialization
Candidates must possess a high school diploma or equivalent and have four or more years of related work experience as an Executive Chef. Strong preference is given to those with experience in Contract Food Service and Senior Dining, along with the ability to work nights, weekends, and holidays.
Experience Required
Minimum 5 year(s)
Executive Chef at Hawkers Asian Street Food
Nashville, Tennessee, United States - Full Time
Skills Needed
Culinary Management, Team Leadership, Food Quality Standards, Food Procurement, Inventory Management, Recipe Adherence, Plate Presentation, Staff Coaching, Food Safety, Sanitation, Health Department Audits, Staff Training, Profitability Management, Osha Compliance, Haccp Compliance, Problem Solving
Specialization
Candidates must possess five years of Executive Chef (exempt) kitchen/culinary management experience within a full-service, upscale restaurant concept. Essential requirements include maintaining food quality, managing inventory, providing consistent team feedback, adhering to recipes, achieving target ticket times, and ensuring kitchen cleanliness and safety compliance.
Experience Required
Minimum 5 year(s)
Executive Chef at Healthcare Services Group, Inc.
, Virginia, United States - Full Time
Skills Needed
Staff Supervision, Food Quality Standards, Inventory Management, Food Safety Guidelines, Customer Service, Record Keeping, Training, Quality Control, In Servicing, Dietary Aide Functions, Communication, Safety Adherence, Infection Control, Punctuality, Empathy, Computer Skills
Specialization
A high school diploma or equivalent is required, though specialized training in food service management and nutrition is desirable, along with two years of experience in quantity food production/service and personnel supervision. Candidates must possess basic computer skills, required sanitation/safety certification based on location, and the physical ability to lift up to 50 pounds and stand for extended periods.
Experience Required
Minimum 2 year(s)
Executive Chef at Camelback Hospitality PE LLC
Paradise Valley, Arizona, United States - Full Time
Skills Needed
Culinary Leadership, Menu Development, Cost Control, Budgeting, Staff Mentorship, Food Safety, Inventory Management, Vendor Partnerships, Luxury Hospitality, Operational Planning, Financial Acumen, Team Building, Quality Assurance, Banquets, Catering, Fine Dining
Specialization
Candidates must have at least 5 years of progressive culinary leadership experience in a luxury resort or high-end dining environment. A Culinary Arts degree and a current Food Handler Certification are required for this role.
Experience Required
Minimum 5 year(s)
Executive-KDNI at KPMG India
Hyderabad, Telangana, India - Full Time
Skills Needed
Servicenow Implementation, Itsm, Hrsd, Csm, Grc, Secops, Itil, Scripting, Business Rules, Client Scripts, Flows, Agile Scrum, Communication, Collaboration, Innovation
Specialization
A minimum of two years of direct experience in ServiceNow implementation projects is mandatory, along with proficiency in ServiceNow customization through scripting (business rules, client scripts, flows). A solid understanding of the ITIL framework and strong team collaboration skills are also essential.
Experience Required
Minimum 2 year(s)
Executive-KDNI at KPMG India
Gurgaon, haryana, India - Full Time
Skills Needed
Business Consulting, Climate Advisory, Strategic Advice, Commercial Advice, Policy Analysis, Regulatory Analysis, Risk Assessment, Capital Projects, Climate Transition
Specialization
Candidates should possess a Bachelor’s and/or Master’s degree in relevant fields like commerce, economics, public policy, or climate science. The role requires 0-2 years of work experience in business consulting, industry, climate advisory, or government fields, with professional certifications being preferred but not mandatory.