corporate executive chef

RTC1 Recruitment Services

<div>
 <p>
  <strong>
   Position Title:
  </strong>
  Corporate Executive Chef (R&amp;D)
 </p>
 <p>
  <strong>
   Employment Type:
  </strong>
  Full Time
 </p>
 <p>
  <strong>
   Salary KWD
  </strong>
  : up to 3,500 KWD inclusive depending on experience and qualifications
 </p>
 <p>
  <strong>
   Benefits:
  </strong>
  bonus and family benefits
 </p>
 <p>
  <strong>
   Job Location:
  </strong>
  Kuwait
 </p>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   About the Company:
  </strong>
 </p>
 <p>
  A well-known restaurant group of high-end concepts, continuously expanding in the GCC and headquartered in Kuwait.
 </p>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Job Description:
  </strong>
 </p>
 <ul>
  <li>
   Develop and implement strategic culinary plans to introduce new dining concepts and enhance existing ones in line with business objectives.
  </li>
  <li>
   Establish and monitor KPIs and SOPs across all kitchen operations to ensure maximum efficiency, consistent food quality, and high service standards.
  </li>
  <li>
   Oversee comprehensive training programs to upskill culinary staff, identify high-potential talent, and drive growth and employee retention.
  </li>
  <li>
   Analyze sales data to refine menu performance and manage vendor relationships and contracts to ensure a high-quality, cost-effective, and safe ingredient supply.
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Qualifications:
  </strong>
 </p>
 <ul>
  <li>
   Bachelor&rsquo;s degree in Culinary or any related field
  </li>
  <li>
   Minimum 10 years of experience in standalone restaurants with multiple venues, 3 years of which in a director level.
  </li>
  <li>
   Must have thorough knowledge of research and development concepts and techniques, food handling, HACCP procedures, and health codes
  </li>
 </ul>
</div>


Corporate Executive Chef

Inspire Management Training Center

<p>We are seeking a highly skilled and creative Executive Chef to lead the kitchen operations, oversee food preparation, and manage culinary teams. The Executive Chef is responsible for menu planning, food quality, kitchen management, cost control, and ensuring high standards of hygiene and customer satisfaction in a hotel, restaurant, or catering environment.</p><p><b>Key Responsibilities</b></p><ul><li>Lead and manage all kitchen operations and culinary staff</li><li>Design and develop menus based on seasonality, trends, and customer preferences</li><li>Ensure high standards of food quality, taste, and presentation</li><li>Supervise food preparation, cooking, and plating processes</li><li>Manage food cost, inventory, and kitchen budget control</li><li>Ensure compliance with health, safety, and hygiene standards (HACCP)</li><li>Train, mentor, and evaluate kitchen staff performance</li><li>Coordinate with F&amp;B management for events and special functions</li><li>Monitor stock levels and order kitchen supplies as needed</li><li>Maintain cleanliness and organization of kitchen areas</li></ul><p><b>Requirements</b></p><ul><li>Minimum <b>5&ndash;10 years of experience</b> in professional kitchen operations</li><li>At least <b>2&ndash;3 years in a senior chef role (Sous Chef or Executive Chef Assistant)</b></li><li>Culinary degree or diploma from a recognized <b>culinary institute</b> is preferred</li><li>Strong knowledge of <b>international cuisines and modern cooking techniques</b></li><li>Experience in <b>menu planning, food costing, and kitchen budgeting</b></li><li>Strong leadership and team management skills</li><li>Knowledge of <b>HACCP, food safety, and hygiene standards</b></li><li>Ability to work under pressure in a fast-paced environment</li><li>Excellent creativity, presentation, and attention to detail</li><li>Strong communication and organizational skills</li><li>Experience in <b>luxury hotels, fine dining, or large-scale catering</b> is preferred</li><li>Ability to manage multiple kitchen sections efficiently</li></ul><p>Job Type: Full-time</p><p>Pay: QAR7,000.00 - QAR11,000.00 per month</p><p>Education:</p><ul><li>Primary (Preferred)</li></ul><p>Experience:</p><ul><li>Kitchen Operation: 5 years (Required)</li></ul><p>Language:</p><ul><li>english (Required)</li></ul><p>Location:</p><ul><li>Qatar (Required)</li></ul><p>Work Location: In person</p>

Executive Chef

Sodexo

<div>Role Overview:
<p><b>Sodexo's Airline Lounge Segment</b> has an exciting opportunity for a seasoned <b>Executive Chef</b> to join the elite team of professionals who will operate the<b> Alaska Airlines Lounges at SeaTac International Airport in Seattle, WA. </b>We are seeking a talented individual who will commit to the challenges of creating and delivering a culinary-driven, upscale experience within a thoughtfully designed travel oasis. The ideal Executive Chef candidate will have an eclectic menu knowledge and upscale experience, with a strong background in high volume catering and events execution. This is a hands-on Chef role requiring previous experience managing upscale food production. High volume, scratch kitchen background from Hotels or Restaurants is preferred.</p>
What You'll Do:
<ul><li>be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting;</li><li>
ensure Sodexo Culinary standards including recipe compliance and food quality are implemented;</li><li>
have the ability and willingness to develop and motivate team members to embrace culinary innovations;</li><li>
ensure food safety, sanitation and workplace safety standard compliance; and/or</li><li>
have working knowledge of automated food inventory, ordering, production and management systems.</li></ul>
What We Offer:
<div>Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:</div><br>
<div></div><ul><li>
Medical, Dental, Vision Care and Wellness Programs</li><li>
401(k) Plan with Matching Contributions</li><li>
Paid Time Off and Company Holidays</li><li>
Career Growth Opportunities and Tuition Reimbursement</li></ul><div>
More extensive information is provided to new employees upon hire.</div>
What You Bring:
<ul><li>a strong culinary background, with the demonstrated ability to stay current with new culinary trends;</li><li>
2-3 years of EC or KM leadership experience in a recognized concept or company;</li><li>
strong computer skills including word, excel, and office;</li><li>
excellent leadership and communication skills with the ability to maintain the highest of culinary standards;</li><li>
strong coaching and employee development skills;</li><li>
have a passion for food and innovation.</li></ul>
Who We Are:
<div>At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.</div><div></div><div><br>
Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you&rsquo;re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.</div>
Qualifications &amp; Requirements:
<div>Minimum Education Requirement - Bachelor&rsquo;s Degree or equivalent experience
</div><div>Minimum Management Experience - 3 years
</div><div>Minimum Functional Experience - 3 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.</div></div>

Airline Lounges Executive Chef

Brock & Company

<div><p><b>Cook- Corporate Dining</b></p><p><b>
Full Time Employee Benefits Eligible</b></p><p><b>
Schedule: Monday through Friday from 6am-2:30pm</b></p><p><b>
Pay Rate: $23 an hour</b></p><p>
If you love the rhythm of a busy kitchen, the smell of something incredible coming together, and the satisfaction of making people&rsquo;s day one plate at a time, this could be your perfect recipe. Join Brock &amp; Company as a Cook in our Corporate Dining program and trade nights, weekends, and holiday chaos for a Monday through Friday schedule, creative menus, and a team that actually values your ideas. From soups and sauces to fresh entrees and catering, you&rsquo;ll have the chance to do real cooking, make an impact, and be part of a company where your talent is appreciated, your work-life balance is protected, and your mornings start with coffee instead of kitchen fires... well, hopefully only the metaphorical kind.</p><p>
Brock &amp; Company, Inc. is the premier provider of contract food management to private and independent schools and corporations throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients&rsquo; expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence.</p><p>
As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals.</p><p>
This position will prepare, cook and serve foods determined by the supervisor. Staff will observe all verbal and written instructions regarding menu production, recipe methods, cooking techniques and food presentation.
</p><p><b>Responsibilities:</b></p><ul><li>
The production, preparation and cooking of foods to include soups, sauces, salads, entrees, catering and all other items determined by the Chef Manager.</li><li>
Station set &ndash; up prior to service with appropriate equipment and food to be determined by the supervisor.</li><li>
Maintain a clean and safe work area via supervisor instruction and applicable health, safety and food handling regulations.</li><li>
Provide customer service in a courteous manner at all times.</li></ul><p><b>
Essential requirements:</b></p><ul><li>
Comprehension of both verbal and written food recipes, production orders, cooking instructions and techniques in to preparation of daily menus.</li><li>
Follow all outlined health and safety regulations with regard to equipment use and personal hygiene.</li><li>
Must be able to stand for extended periods of time.</li><li>
Have the ability to move objects approximately 35 lbs. to waist height.</li><li>
Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards.</li><li>
Positive &ldquo;can-do&rdquo; attitude</li><li>
Receive, unpack, unwrap, date, rotate and stow deliveries.</li><li>
This position may be called upon to perform other jobs as determined by the supervisor.</li></ul><p><b>
Benefits Available for Full-Time Employees</b></p><ul><li>
Medical, Dental &amp; Vision</li><li>
Paid Time Off</li><li>
401K Plan with Company Match</li><li>
Life &amp; AD &amp; D Insurance</li><li>
Short &amp; Long-Term Disability</li></ul><p><b>
Equal Opportunity Employer - M/F/D/V // Uniforms and Meals Provided</b></p><p><b>
Please respond with resume or letter of intent.</b></p><p><b>
PM21</b></p></div>

Cook-- Corporate Dining

<div>Role Overview:
<div><b>SodexoLive! is seeking an Executive Chef who will support the British Airways Lounges at Washington Dulles International Airport (IAD) in Chantilly, VA. </b>Our airport lounges are dedicated spaces for passengers to relax and rejuvenate while awaiting their next adventure. Join our team of experience-makers and food fanatics and be part of creating memorable experiences!</div><div><b><i><br>
Lots of room to grow! Benefits available day one, with 3 weeks paid vacation to start!</i></b></div>
What You'll Do:
<ul><li>develop long-term culinary innovation strategies and culinary standards that balance consumer and client expectations with pre-determined financial goals;</li><li>
create customized and distinct culinary experiences through comprehensive knowledge of global cuisines;</li><li>
formulate, write, and collaborate on all client partner seasonal menus, signature and curated items;</li><li>
utilize agreed Sodexo food management and transformation platforms;</li><li>
provide coaching, mentoring and balanced feedback to all culinary team members;</li><li>
support pre-openings, openings, re-starts and new seasonal menu launches;</li></ul>
What We Offer:
<div>Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:</div><br>
<div></div><ul><li>
Medical, Dental, Vision Care and Wellness Programs</li><li>
401(k) Plan with Matching Contributions</li><li>
Paid Time Off and Company Holidays</li><li>
Career Growth Opportunities and Tuition Reimbursement</li></ul><div>
More extensive information is provided to new employees upon hire.</div>
What You Bring:
<ul><li>a strong culinary background, with the demonstrated ability to stay current with new culinary trends;</li><li><b><i>
2-3 years minimum experience</i></b> in a recognized concept or hospitality location;</li><li>
excellent leadership and communication skills with the ability to maintain the highest of culinary standards;</li><li>
strong coaching and employee development skills; and/or</li><li>
have a passion for food and innovation.</li></ul>
Who We Are:
<div>At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.</div><div></div><div><br>
Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you&rsquo;re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.</div>
Qualifications &amp; Requirements:
<div>Minimum Education Requirement - Associate's Degree or equivalent experience<br>
Minimum Management Experience - 2 years<br>
Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.</div></div>

Accor

<div><div>Company Description</div><p><br>
&quot;Why work for Accor?<br>
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities.<br>
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/<br>
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot;</p><div><br>
Job Description</div><p><br>
This is a Cluster Director of Culinary role, responsible for overseeing all culinary and kitchen operations across two 5-star properties, ensuring excellence in food quality, consistency, and operational performance.</p><p>
This role leads the culinary strategy for the cluster, from purchasing and inventory management to talent development, innovation, and guest experience. The Cluster Director of Culinary plays a key role in driving profitability, enhancing dining concepts, and positioning the properties as leading F&amp;B destinations.</p><p><b>
Key Roles &amp; Responsibilities</b></p><ul><li>
Ensure consistency and the highest standards in food quality, taste, presentation, and temperature across all kitchens within the cluster</li><li>
Oversee all culinary operations across both properties, ensuring alignment with brand standards and operational excellence</li><li>
Drive innovation in menus, concepts, and food presentation to enhance guest experience and market positioning</li><li>
Collaborate with Marketing and F&amp;B leadership to develop promotions, campaigns, and destination dining experiences</li><li>
Maintain and improve kitchen operations to maximize profitability while ensuring high guest satisfaction</li><li>
Ensure effective communication and alignment across all culinary teams within the cluster</li><li>
Monitor and manage stock levels, purchasing, receiving, and storage to meet company standards and control costs</li><li>
Ensure all goods purchased comply with hotel specifications and quality standards</li><li>
Lead and develop culinary teams through training, coaching, and performance management</li><li>
Ensure compliance with HACCP guidelines, hygiene, and food safety standards across all kitchens</li><li>
Promote best practices in kitchen operations, cleanliness, and grooming standards</li><li>
Build strong cross-functional relationships with F&amp;B, Operations, and other departments</li><li>
Identify opportunities for efficiency, cost optimization, and operational improvements across the cluster</li><li>
Lead by example, fostering a positive, engaged, and high-performing team culture</li></ul><div><br>
Qualifications</div><br>
<ul><li>
Bachelor's degree in Culinary and F&amp;B Arts or related field</li><li>
10+ years' experience as a professional chef, with 3 years in a senior management role</li><li>
Culinary certification from an accredited institution</li><li>
Strong understanding of food trends and culinary techniques</li><li>
Excellent leadership, communication, and organizational skills</li><li>
Proven track record in menu development and cost control</li><li>
Experience in managing large kitchen teams in a high-volume environment</li><li>
Knowledge of international cuisines and dietary restrictions</li><li>
Proficiency in kitchen management software and inventory systems</li><li>
Strong food safety knowledge and relevant certifications (e.g., ServSafe)</li><li>
Ability to work in a fast-paced, multicultural environment</li><li>
Fluency in English; additional languages are a plus</li><li>
Demonstrated ability to innovate and stay current with culinary trends</li></ul></div>

Cluster Director of Culinary - starting Q4 2026

Carvalho de Freitas e Ferreira Advogados Associados

<div>
 <strong>
  Description
  <br/>
  <br/>
 </strong>
 <strong>
  Barista-- Corporate Dining
  <br/>
  <br/>
 </strong>
 <strong>
  Monday thru Friday Great Opportunity for Advancement
  <br/>
  <br/>
 </strong>
 <strong>
  Pay: $19-$20 an hour
  <br/>
  <br/>
 </strong>
 If your perfect workday starts with the aroma of fresh coffee, great people, and a schedule that actually lets you enjoy your life outside of work, this might be your spot. Join a team where your creativity is welcomed, your ideas matter, and your passion for service gets to shine every single day. At Brock, you&rsquo;re not just making drinks&mdash;you&rsquo;re creating moments, building connections, and being part of a supportive, family-style culture that&rsquo;s known for quality, innovation, and growth. With a Monday through Friday schedule, a dynamic environment, and real opportunities to advance, this is more than a barista role&mdash;it&rsquo;s a place to grow your craft and actually enjoy coming to work.
 <br/>
 <br/>
 Brock &amp; Company is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England regions. Our aim is to deliver outstanding quality food services exceeding our clients&rsquo; expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence.
 <br/>
 <br/>
 As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, solve problems, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals.
 <br/>
 <br/>
 The Barista is responsible for providing quality coffee beverages, cappuccino, tea and smoothies consistently for all customers.
 <br/>
 <br/>
 The Barista also must organize and stock supplies and maintain the coffee bar and equipment. These duties may be combined with other duties including ordering, and inventory management for the station. The above shall be achieved while providing exceptional customer service in a courteous, helpful and friendly manner.
 <br/>
 <br/>
 <strong>
  Essential Duties And Responsibilities
  <br/>
  <br/>
 </strong>
 Maintain appropriate amounts of product to include coffees, syrups, teas, fruits, vegetables, juices, yogurts and condiments to be used in the making of beverages.
 <br/>
 <br/>
 Ensure that the coffee bar is kept clean and safe via supervisor instruction and applicable health, safety and food handling regulations.
 <br/>
 <br/>
 On a scheduled basis, clean and maintain all equipment at station to include coffee maker, espresso/cappuccino machine, juicer, spoons, spatulas and brushes.
 <br/>
 <br/>
 <strong>
  Benefits Available For Full-Time Employees
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Medical, Dental &amp; Vision
  </li>
  <li>
   Paid Time Off
  </li>
  <li>
   401K Plan with Company Match
  </li>
  <li>
   Life &amp; AD &amp; D Insurance
  </li>
  <li>
   Short &amp; Long-Term Disability
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Equal Opportunity Employer// Uniforms and Meals provided//
  <br/>
  <br/>
 </strong>
 <strong>
  Please respond with resume or letter of intent
  <br/>
  <br/>
 </strong>
 <strong>
  PM21
 </strong>
</div>


Barista-- Corporate Dining

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Corporate Executive Chef

Executive Chef

Airline Lounges Executive Chef

Cook-- Corporate Dining

Airline Lounges Executive Chef

Cluster Director of Culinary - starting Q4 2026

Barista-- Corporate Dining