certified executive chef

Seven Club

<p>The Executive Chef will be responsible for the culinary execution, and performance across all branches of The Dose by Silvena. This includes overseeing kitchen operations, food cost control, menu consistency, training and hygiene standards. The ideal candidate has a passion for nutritious, ingredient-driven cuisine, is highly organized, and thrives in a fast-paced, multi-site environment.</p> <p> </p> <p><b><u>Key Responsibilities:</u></b></p> <p> </p> <p><b>Culinary Leadership</b></p> <ul> <li>Ensure consistency in food quality, taste, and presentation across all branches. </li> <li>Lead the creative development and seasonal refresh of menu items in collaboration with Chef Silvena. </li> <li>Maintain and implement brand SOPs and plating standards. </li> <li>Ensure all dishes reflect the brand s health-focused, ingredient-driven philosophy. <b> </b></li> </ul> <p><b>Team Management &amp; Training</b></p> <ul> <li>Recruit, train, and mentor chefs and kitchen teams across all locations. </li> <li>Conduct regular culinary assessments, mystery checks, and performance evaluations. </li> <li>Foster a culture of continuous improvement, hygiene, and culinary excellence. </li> <li>Schedule and conduct workshops or tastings to ensure standardization. </li> </ul> <p> </p> <p><b>Operational Excellence</b></p> <ul> <li>Ensure effective kitchen operations, including workflow, food production, and service readiness. </li> <li>Collaborate with procurement and supply chain teams to ensure high-quality, sustainably sourced ingredients. </li> <li>Ensure compliance with HACCP, food safety, and local health regulations. </li> </ul> <p> </p> <p><b>Cost &amp; Inventory Management</b></p> <ul> <li>Monitor and manage food cost percentages across locations. </li> <li>Oversee portion control, waste reduction, and inventory accuracy. </li> <li>Collaborate with purchasing teams to optimize pricing and supplier quality. </li> </ul> <p> </p> <p><b>Cross-Functional Collaboration</b></p> <ul> <li>Work closely with management, marketing, and operations to support campaigns, events, and seasonal launches. </li> <li>Support new openings, including menu rollout, kitchen setup, and pre-launch training. </li> <li>Travel between locations as needed for supervision and support. </li> </ul> <p> Requirements </p> <ul> <li>Proven experience as Executive Chef or Group Executive Chef in multi-location premium dining or health-focused concepts. </li> <li>Strong leadership, organizational, and communication skills. </li> <li>Deep knowledge of ingredient-driven cuisine, food trends, and wellness-oriented menus. </li> <li>Expertise in kitchen systems, food costing, SOPs, and inventory controls. </li> <li>Ability to travel between branches regularly. </li> <li>Culinary degree or equivalent professional training. </li> <li>Fluent in English</li></ul><ul> </ul> <p> </p>

Executive Chef

Tradition Senior Living

<div><p><b>EXECUTIVE CHEF</b></p>
<div><div>The Tradition Senior Living is a Texas-based Luxury Senior Living organization committed to excellence in all we do to serve our residents. Since our inception, we have expanded to multiple locations in the Dallas, Houston, and Fort Worth areas. Each community offers a comprehensive continuum of care that includes Independent Living, Assisted Living, and Memory Care.</div>
<div></div><div>Here at TSL, we are dedicated to not only providing exceptional care to our residents but also fostering a supportive and rewarding work environment for our employees. If you are looking for an opportunity to join a rapidly growing organization that specializes in offering high quality experience for Seniors in your community and values innovation, compassion, and excellence in senior care, apply now!</div>
</div><div><div><div>We are currently seeking an <b>Executive Chef</b> at our <b>Dallas - Lovers Lane </b>community. In this role, you will be responsible for menu development, food purchase specifications, and recipes. Executive Chef will oversee the development and monitoring of the food preparation and labor budgets. The position will oversee the hiring, training and development of the back of house team, to always maintaining the highest professional food quality and hygiene standards. It is important for the Chef to work with the resident council and be open to feedback and communications with residents.</div>
<div></div><div><b>Responsibilities...</b></div>
</div></div><ul><li>Plan and post weekly balanced menus for all dining venues in advance.</li>
<li>Work with overall operations opening team to hire back of house culinary team.</li>
<li>Train and oversee culinary team.</li>
<li>Ensure the overall standard for excellent F&amp;B service for Tradition residents and guests.</li>
<li>Purchase product, ensuring a minimum of a four-day supply of staple foods and a one-day supply of perishable foods.</li>
<li>Label all foods which are removed from their original container. Date all foods subject to spoilage.</li>
<li>Ensure that all refrigerators and freezers are kept at correct temperatures (41 degrees or below for refrigerators and 0 degrees or below for freezers).</li>
<li>Follow all infection control policies as related to food handling and kitchen cleanliness.</li>
<li>Ensure compliance with 25 TAC 161-229.171 and 229.173-229.175 (Texas Food Establishment rules)</li>
</ul>
<p><b>Requirements...</b></p>
<ul><li>At least five (5) years of executive chef and culinary management experience in a production kitchen.</li>
<li>Strong restaurant style service and food quality.</li>
<li>Extensive experience in menu planning for a multi-unit operation</li>
<li>Financial F&amp;B management with experience in food and labor cost.</li>
<li>Food certifications and state regulation knowledge.</li>
<li>Effective inventory control procedures.</li>
<li>Multi-unit F&amp;B operations experience.</li>
<li>F&amp;B opening experience</li>
<li>Proficient in Microsoft applications like Word, Excel, Outlook'</li>
</ul><div><div><b>Here&rsquo;s why you should consider joining our team:</b></div>
<div></div><div><b>Comprehensive Benefits</b>: We offer a benefits package that includes health insurance, 401k, paid time off, and other perks to ensure the well-being and satisfaction of our employees.</div>
<div><b>Growth Opportunities</b>: As a rapidly growing company, we provide numerous opportunities for professional development and career advancement. We are committed to helping our employees achieve their career goals and reach their full potential.</div>
<div><b>Diverse Opportunities</b>: With a variety of roles across our multiple locations, you can find a position that matches your skills and interests. Whether you are passionate about healthcare, hospitality, administration, facilities, food &amp; beverage or management, The Tradition offers diverse opportunities to thrive in your chosen field.</div>
<div></div><div><i>The Tradition Senior Living is an Equal Opportunity Employer. We are committed to creating an inclusive environment for all employees and do not discriminate on the basis of race, color, religion, sex (including pregnancy, gender identity, and sexual orientation), national origin, age, disability, genetic information, or any other legally protected characteristic. All qualified applicants will receive consideration for employment without regard to these factors. We believe that diversity and inclusion among our employees are critical to our success as a company, and we seek to recruit, develop, and retain the most talented people from a diverse candidate pool.</i></div></div></div><div></div>

Aramark

Job Description <p>The Executive Chef is a management position overseeing chef managers as well as hourly culinary staff, responsible for developing and executing culinary solutions to meet customer needs and tastes. Offers a wide variety of culinary solutions to meet customer and client needs and tastes. Oversees and manages culinary operations to meet production, presentation, and service standards. Applies culinary techniques to food preparation and manages the final presentation and service of food. </p> Job Responsibilities <ul><li>Ensures culinary production appropriately connects to the Executional Framework </li><li>Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards </li><li>Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food </li><li>Train and manage culinary and kitchen employees to use best practice food production techniques </li><li>Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved </li><li>Reward and recognize employees </li><li>Plan and execute team meetings and daily huddles </li><li>Complete and maintain all staff records including training records, shift opening/closing checklists and performance data </li><li>Develop and maintain effective client and guest rapport for mutually beneficial business relationships </li><li>Interact directly with guests daily </li><li>Aggregate and communicate regional culinary and ingredient trends </li><li>Responsible for delivering food and labor targets </li><li>Consistent focus on margin improvement; understanding performance metrics, data, order, and inventory trends </li><li>Ensure efficient execution and delivery of all culinary products in line with the daily menu </li><li>Maintain integrity of the standard Aramark food offer; responsible for always maintaining food quality and safety of items </li><li>Full compliance with Operational Excellence fundamentals: managing waste, standard menus, recipes and ingredients through managing customer driven menus and labor standards </li><li>Understand end to end supply chain and procurement process and systems, ensuring only authorized suppliers are used </li><li>Full knowledge and implementation of the Food Framework </li><li>Ensure accuracy of estimated food consumption for appropriate requisitions and/or food purchase </li><li>Ensure proper equipment operation and maintenance </li><li>Ensure compliance with Aramark SAFE food and Quality Assurance standards, occupational and environmental safety policies in all culinary and kitchen operations </li><li>Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour </li></ul><p>At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.  </p> Qualifications <ul><li><p>Requires at least 4 years of culinary experience </p></li><li><p>At least 2 years in a management role preferred </p></li><li><p>Requires a culinary degree or equivalent experience </p></li><li><p>Ability to multi-task </p></li><li><p>Ability to simplify the agenda for the team </p></li><li><p>Requires advanced knowledge of the principles and practices within the food profession. </p></li><li><p>This includes experiential knowledge required for management of people and/or problems. </p></li><li><p>Requires oral, reading, and written communication skills </p></li></ul> Education About Aramark <p><b>Our Mission</b></p><p>Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.</p><p>At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. </p><p><b>About Aramark</b></p><p>The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook , Instagram and Twitter .</p><img src="https://www.jobg8.com/Tracking.aspx?qn2dWMJXE5MIZ0ihY9yhx%2biITWXJ3rJlq" width="0" height="0" />

Executive Catering Chef - Univ. of Tennessee

CATRION

<p>Oversee and manage all operations within assigned project areas, ensuring high-quality food production, compliance with operational standards, and efficient use of resources to meet organizational objectives.</p> Job Description <ul> <li>Oversee all food production activities across assigned areas including corporate catering, company-operated restaurants, event services, and support functions.</li> <li>Develop and execute operational plans to achieve departmental goals through effective utilization of manpower, equipment, and materials.</li> <li>Plan and implement production schedules to meet client and internal demands while adhering to recipes, yield targets, hygiene, safety, and quality standards.</li> <li>Maintain clear communication channels to ensure timely dissemination and implementation of updated procedures, client requirements, and regulatory changes.</li> <li>Foster strong relationships with other departments, clients, and vendors to support smooth operations and service excellence.</li> <li>Develop operational contingency plans for peak periods such as Ramadan, Hajj, or other seasonal or high-volume events.</li> <li>Provide technical support and guidance in selecting raw materials and setting up production processes for new projects.</li> <li>Address and resolve customer complaints through root cause analysis and implementation of corrective actions.</li> <li>Regularly update SOPs in response to operational feedback and evolving client requirements.</li> <li>Ensure all staff adhere to company policies, procedures, and performance standards.</li> <li>Prepare regular reports on departmental performance, progress, and operational challenges as required.</li> <li>Actively participate in internal meetings and planning sessions to align on strategic goals and operational efficiency.</li> <li>Coordinate with Procurement and Stores for material planning and inventory control based on project forecasts.</li> <li>Develop and monitor the annual departmental budget and monthly forecasts, ensuring cost efficiency targets are met.</li> <li>Optimize the use of resources to ensure cost effective operations within approved budget limits.</li> <li>Implement controls to minimize wastage, equipment breakage, and losses through structured monitoring and accountability.</li> <li>Manage staff rosters, attendance, and leave plans to maintain productivity while controlling overtime.</li> </ul> Skills <ul> <li>Ability to design menus that align with client specifications, cost controls, and nutritional standards.</li> <li>Expertise in overseeing large scale food preparation processes, including portion control, cooking methods, and presentation.</li> <li>Deep knowledge of HACCP, ISO, and other food safety and hygiene regulations.</li> <li>Skill in managing food cost, minimizing waste, and optimizing use of ingredients and supplies.</li> <li>Proficiency in preparing and monitoring departmental budgets and cost forecasts.</li> </ul> Qualifications <ul> <li>Executive Chef education certificate.</li> <li>Food Science background.</li> <li>9 10 years of general experience.</li> <li>8 9 years of specialty experience.</li> </ul> Seniority Level <ul> <li>Director</li> </ul> Employment Type <ul> <li>Full time</li> </ul> Job Function <ul> <li>Product Management, Production, and Manufacturing</li> <li>Manufacturing industry</li> </ul><img src="https://www.jobg8.com/Tracking.aspx?m1MhrCgiSOhnVqPmbVdVEt2fosAbYaR7c" width="0" height="0" />

HGM (Hospitality Group)

<p><b>Position Overview</b></p><p>The <b>Executive Chocolate Chef</b> is responsible for creating and overseeing all chocolate-based items offered in the coffee shop, including confections, sauces, garnishes, desserts, and beverages. This role combines artistry with efficiency&mdash;crafting premium-quality chocolate treats that pair perfectly with the caf&eacute;&rsquo;s coffee selections and reflect the brand&rsquo;s personality and standards.</p><p><b>Key Responsibilities</b></p><p><b>Chocolate Production &amp; Development</b></p><ul><li>Develop and produce a range of chocolate-based products, such as truffles, bonbons, bars, sauces, and spreads.</li><li>Create signature chocolate desserts and garnishes to accompany coffee drinks and pastries.</li><li>Experiment with new flavors, textures, and pairings to enhance the caf&eacute; menu.</li><li>Maintain consistent quality, flavor balance, and presentation in all chocolate products.</li></ul><p><b>Menu Collaboration</b></p><ul><li>Work with baristas and pastry staff to design innovative chocolate drinks (e.g., mochas, hot chocolate, cold brews with chocolate infusions).</li><li>Collaborate on seasonal specials and promotional items for holidays or limited editions.</li><li>Ensure chocolate offerings align with the caf&eacute;&rsquo;s aesthetic, pricing strategy, and customer preferences.</li></ul><p><b>Production Management</b></p><ul><li>Oversee daily chocolate preparation, from tempering to molding and finishing.</li><li>Manage ingredient inventory and coordinate with suppliers for premium cocoa and couverture chocolate.</li><li>Implement and maintain strict food safety and cleanliness standards (HACCP compliance).</li></ul><p><b>Team Leadership &amp; Training</b></p><ul><li>Train team members on basic chocolate handling, decoration, and beverage pairing techniques.</li><li>Supervise production assistants, ensuring workflow efficiency and product consistency.</li><li>Foster a creative, positive kitchen culture that encourages innovation and teamwork.</li></ul><p><b>Presentation &amp; Customer Experience</b></p><ul><li>Design visually appealing chocolate displays for the caf&eacute; counter or retail sales.</li><li>Occasionally engage with customers during product tastings or special events.</li><li>Support marketing initiatives by providing input on product photography and packaging concepts.</li></ul><p><b>Qualifications</b></p><ul><li>Diploma or certification in Pastry Arts or Chocolate Arts (preferred).</li><li><b>3&ndash;5 years</b> of professional chocolate-making experience; caf&eacute; or boutique dessert shop experience is an advantage.</li><li>Strong knowledge of chocolate tempering, flavor infusion, and texture balance.</li><li>Creativity in pairing chocolate with coffee and other caf&eacute; items.</li><li>Excellent time management, hygiene, and organizational skills.</li></ul><p><b>Preferred Attributes</b></p><ul><li>Passion for artisanal chocolate and specialty coffee culture.</li><li>Experience with small-batch or bean-to-bar chocolate production.</li><li>Understanding of sustainability and ethical sourcing in cocoa products.</li><li>A collaborative and customer-focused mindset.</li></ul><p><b>Benefits</b></p><ul><li>Opportunities for creative input in menu design and product development.</li><li>Potential for growth as the caf&eacute; expands its dessert and retail offerings.</li></ul><p>Job Type: Full-time</p>

Executive Chocolate Chef

Anantara Hotels & Resorts

<div>
 <strong>
  Company Description
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 </strong>
 At Anantara we always behave in the following way&hellip;
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   We have pride in the work we do, how we present ourselves, and how we communicate with our guests and our colleagues.
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   We use our initiative and always find the best way to solve a problem for a guest or a colleague.
  </li>
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   We work as a team with colleagues across all departments to deliver the highest quality of service on all occasions.
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   We always think of new ways to surprise and delight our guests.
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   We treat guests and colleagues with dignity and respect. Everyone is important.
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   We hold ourselves to the highest standards of honesty and integrity.
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  <li>
   We are proud to represent our hotel and our country to guests from all over the world.
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   <br/>
  </li>
 </ul>
 <strong>
  Job Description
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 </strong>
 <strong>
  Sous Chef
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  <br/>
 </strong>
 To ensure the smooth operation of the department in charge by optimizing the use of materials and manpower, thereby maximizing revenue and guest satisfaction.
 <br/>
 <br/>
 <strong>
  What you will be doing:
  <br/>
  <br/>
 </strong>
 <ul>
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   To report for duty punctually wearing the correct uniform and name badges at all times
  </li>
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   Assist the Chef de cuisine/Sous Chef in the supervision of all colleagues engaged in the kitchen
  </li>
  <li>
   Attend daily meetings with the Executive Chef / Executive Sous-Chef regarding the menus
  </li>
  <li>
   Attend meetings as required in the Operational Manual and up-date the Executive Chef / Executive Sous Chef on points raised.
  </li>
  <li>
   Hold a daily and monthly meeting with his department kitchen colleagues and report to Executive Chef / Executive Sous Chef (or designate when instructed)
  </li>
  <li>
   Assist the Chef de cuisine or Sous Chef in establishing culinary standards specific to banquets which meet the needs of the target market.
  </li>
  <li>
   Assist the Chef de cuisine or Sous Chef in planning menus and recipes and test samples in conjunction with the Executive Chef / Executive Sous Chef
  </li>
  <li>
   Write specific and accurate product specifications and standards recipes for use in the computer and by the Materials manager
  </li>
  <li>
   Use, wherever possible, locally and seasonally available products in menus and "specials".
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  </li>
 </ul>
 <strong>
  Qualifications
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   Good command of English and one other language used by majority of staff.
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   Minimum 5-6 years&rsquo; experience in Hospitality.
  </li>
  <li>
   Good knowledge in Microsoft Excel, Word, Outlook.
  </li>
  <li>
   Good leadership, training, motivation and communication skills
  </li>
 </ul>
</div>


Sous Chef - Arabic Specialist

The First Group

<p><b>Job Description</b></p> <ul> <li>To report for duty punctually wearing the correct uniform and name badges at all times.</li> <li>Organize together with Chef de Partie the shift on his/her section with regard to mise-en-place production and its service.</li> <li>Take orders from his/her Chef de Partie and carry them out in the correct manner.</li> <li>Collaborate with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section.</li> <li>Maintain good employee relations and motivate colleagues.</li> <li>Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index.</li> <li>Be responsible for completing the daily checklist regarding mise-en-place and food storage.</li> <li>Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef.</li> <li>Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out.</li> <li>Check the main information board to figure out re-change of any Banquets or other information regarding the organization.</li> <li>Keep the section clean and tidy.</li> <li>Pass all information to next shift.</li> <li>Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef.</li> <li>Assist the Chef de cuisine in composing new recipes and menu ideas.</li> <li>Have a complete understanding of and adhere to the company s policy relating to fire, hygiene and safety.</li> </ul>

Commis II

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Commis II