culinary director

Aegis Living

<div>Overview:
<div>
Elevate your career as a Culinary Services Director at Aegis Living Napa!</div><div></div><div> 
In this integral role, you will spearhead the operation of the culinary department that will set the tone of creating exceptional dining experiences for our residents.</div><div></div><div> 
Join us in fostering a strong, cohesive team environment that builds confidence, high morale, and staff retention. Make a meaningful impact on the lives of our senior residents by contributing to the success and growth of our community.</div>
Responsibilities:
<div>
As a Culinary Services Director, your contributions to the team may include:</div> 
<div></div><ul><li>
Ability to operate a fun and professional department that reflects excellence and &ldquo;above the line&rdquo; creative environment</li><li>
Visible, proactive leadership in creating and maintaining the highest standards of customer satisfaction relating to food service</li><li>
Responsible for working with other departments to provide specialty food offerings and services for special events</li><li>
Responsible for executing menu cycles compliant with dietary criteria as required by local regulations. Prepare food and guaranteeing food quality, appearance and presentation standards</li><li>
Assist Marketing Director by &ldquo;showcasing&rdquo; culinary services in the community to prospective residents, families, and vendors</li><li>
Provide weekly and quarterly communications/reports to General Manager regarding staffing, culinary budget, operational issues, and vendor relations</li><li>
Foster a strong, cohesive team environment that builds confidence and strong morale among staff and high retention</li></ul><div></div>
Qualifications:
<div>
Qualifications and Requirements:</div><ul><li>
3 or more years of experience as a Chef and Culinary Manager required.</li><li>
Knowledge in all areas of menu planning, food preparation, and production</li><li>
Experience working on cruise ships, country club and/ or batch cooking a plus.</li><li>
Knowledge in all areas of local health department, OSHA, and other regulatory agencies</li><li>
Knowledge of management finance</li><li>
Knowledge of computers and software applications including Word and Excel</li></ul><div></div><div> 
What We Offer:
</div><ul><li>Competitive pay, excellent benefits (medical/dental/vision/401k/tuition assistance and more!), and an enjoyable work/life balance. Please feel free to ask us for a benefits summary during your interview process.</li><li>
Excellent orientation and communication with management</li><li>
Ongoing training programs and a well-defined career path. Ask us about the path to your bright future!</li><li>
Employee appreciation days (additional paid time off)</li></ul><div></div>
Min Salary: USD $36.00/Hr. Max Salary: USD $40.00/Hr.</div>

Culinary Services Director

COREcruitment

Director of Culinary & Retail Development - Dubai - AED 38-40k per month A unique opportunity to shape the food and retail future of a global restaurant group from its new Dubai HQ. We are seeking a strategic Director of Culinary & Retail Development for a branded international restaurant group. This Director of Culinary & Retail Development role is a key leadership position based in Dubai, requiring a candidate with a strong background in multi-site food innovation and retail strategy, ideally from the UK. The Role: <ul> <li>Developing and implementing the overarching menu, event, and food retail strategy.</li> <li>Leading the New Product Development process from conception to launch.</li> <li>Ensuring recipe consistency, quality, and ease of execution across all locations, both local and international.</li> <li>Managing and developing the in-house Development Chef, Retail Manager, and Events team.</li> <li>Working with designers to optimise kitchen workflow, customer journey, and sustainability.</li> <li>Overseeing the content and direction of the company's food magazine.</li> </ul> The Ideal Director of Culinary & Retail Development: <ul> <li>Has a minimum of three years' experience in a food development role with a proven track record of rolling out plans across multiple sites and regions.</li> <li>Comes from a stand-alone restaurant chain environment with a strong R&D background for both kitchen and retail.</li> <li>Is a creative self-starter, motivated to deliver results within a commercial framework.</li> <li>Possesses excellent financial awareness and experience managing departmental budgets.</li> <li>Has strong project management and team leadership skills.</li> <li>Is aged ready for a senior, strategic leadership role.</li> </ul> Why Apply? <ul> <li>A generous, all-inclusive net salary of AED 38,000 - 40,000 per month.</li> <li>Full relocation support package to assist your move to Dubai.</li> <li>A high-profile, strategic role reporting directly to the CEO/CFO.</li> <li>The chance to build and lead the development function for a globally expanding group.</li> </ul> Sound like the role for you? APPLY TODAY! Send your CV to Olly at COREcruitment dot com<img src="https://www.jobg8.com/Tracking.aspx?cVAb9OF4hno%2bvILxhrO10qSY%2bjir1Gaiz" width="0" height="0" />

Director of Culinary & Retail Development - Dubai - AED 38-40k per month

Morgans Originals

<div>Company Description 
Portaluna, a Morgans Originals Hotel
Morgans Originals are original hotels with original stories. We stand for vibrancy, intrigue and iconic details, celebrating the feeling of an infinite Friday night, when anything can happen, no matter what day of the week it is. By balancing a refined outlook with the best lifestyle programming, we capture the excitement of being in-the-know - connecting people to the city, the culture and the moment.
This is an exciting new position within Ennismore&rsquo;s growing portfolio of lifestyle brands, representing the first Morgans Originals hotel in Egypt. 
Job Description 
The Executive Chef is the creative and operational leader of all culinary activities within the hotel, ensuring high-quality, innovative, and authentic dining experiences that reflect Ennismore&rsquo;s lifestyle brand. This senior role is especially crucial during the pre-opening phase, where you&rsquo;ll develop menus, build and train the culinary team, and establish operational standards that set the foundation for long-term success.
What you&rsquo;ll do...
Pre-Opening Responsibilities:<ul><li>
Collaborate with the Director of Food &amp; Beverage and brand teams to craft unique culinary concepts and menus inspired by local ingredients and the hotel&rsquo;s lifestyle positioning.</li><li>
Recruit, onboard, and train the culinary team, fostering a culture of excellence, creativity, and consistency.</li><li>
Establish kitchen operations, SOPs, hygiene standards, and safety protocols aligned with local regulations and Ennismore&rsquo;s quality standards.</li><li>
Manage procurement of kitchen equipment, tools, and ingredients, ensuring both quality and cost-efficiency.</li><li>
Oversee kitchen design and layout to optimize workflow and productivity.</li><li>
Lead menu tastings, costing, and necessary adjustments prior to opening.</li><li>
Partner with Marketing on culinary storytelling and launch events.</li></ul>
Operational Responsibilities:<ul><li>
Oversee day-to-day kitchen operations to ensure consistent food quality, timely delivery, and excellent presentation.</li><li>
Maintain rigorous standards for food hygiene, health, and safety compliance.</li><li>
Control food costs, reduce waste, and optimize inventory management to meet financial targets.</li><li>
Drive culinary innovation by introducing seasonal and trend-forward dishes that elevate the brand&rsquo;s lifestyle offering.</li><li>
Monitor guest feedback and continuously improve culinary experiences.</li><li>
Collaborate with other departments to deliver seamless guest experiences.</li></ul>
Team Leadership:<ul><li>
Lead, mentor, and develop the culinary team, promoting career growth and skill development.</li><li>
Set clear expectations for professionalism, grooming, and teamwork in line with Ennismore&rsquo;s values.</li><li>
Foster a positive, creative, and inclusive kitchen culture.</li><li>
Conduct regular training sessions, performance reviews, and development plans.</li></ul>
Brand &amp; Culture Contribution<ul><li>
Champion Ennismore&rsquo;s lifestyle brand values through culinary creativity and operational excellence.</li><li>
Engage with cross-functional teams to uphold the brand&rsquo;s identity and guest experience standards.</li></ul> 
Qualifications 
What we&rsquo;re looking for&hellip;<ul><li>
Degree or diploma in Culinary Arts, Hospitality Management, or related field preferred.</li><li>
Minimum 7 years&rsquo; experience as an Executive Chef or similar senior role in luxury or lifestyle hotels, ideally with pre-opening experience.</li><li>
Proven ability to lead a diverse culinary team and deliver innovative, high-quality menus.</li><li>
Strong knowledge of food safety standards and local health regulations.</li><li>
Excellent organizational, financial, and communication skills.</li><li>
Passion for culinary excellence and creativity that aligns with lifestyle hospitality.</li></ul> 
Additional Information 
What&rsquo;s in it for you...<ul><li>
Lots of opportunity to progress and switch it up as part of a global family of brands.</li><li>
Great healthcare, competitive salary, and some nice extra perks across the Ennismore family of brands!</li><li>
Learning opportunities to broaden your skillset and development that helps you think, make, and thrive at work</li><li>
The opportunity to be yourself and collaborate with other bright minds in a relaxed, innovative culture</li></ul></div>

Executive Chef

Mövenpick

<div>Company Description 
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.
By joining an Accor brand, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality.
Do what you love; care for the world; dare to challenge the status quo! #BELIMITLESS. 
Job Description 
<ul><li>
Lead the day-to-day operations of the kitchen, through an active presence on the floor, leading your teams to deliver service excellence.</li><li>
In collaboration with the other culinary leaders; oversee the entirety of the culinary and stewarding departments supporting the hotel Food and Beverage operations including the Banquet operation.</li><li>
Oversee the Stewarding Department including scheduling, labour management, inventory and performance management.</li><li>
Effectively participate in managing the departmental budget through purchasing, inventory management, pricing, and managing labour.</li><li>
Drive revenue and profit through the development and implementation of menu design, strategies, practices and promotions.</li><li>
Maintain food safety and sanitation of the kitchen, through industry leading food safety protocols.</li><li>
Highly involved in sourcing products and building relationships with local vendors.</li><li>
Collaborate with other departments to ensure effective operation of the hotel, and exceptional guest experiences.</li><li>
Train and lead the culinary team, ensuring they have the skills, training and tools to deliver world class culinary experiences.</li><li>
Take an active role with FOH leaders to ensure service colleagues are knowledgeable about the menu and can speak with guests comfortably about menu items, ingredients, and techniques.</li><li>
Personally engage with guests ensuring exceptional culinary experiences.</li><li>
Take initiative to ensure guest satisfaction metrics are met or exceeded, responding personally to guest feedback.</li><li>
Participate in the recruitment and onboarding of new colleagues</li><li>
Promote the growth and development of internal talent.</li><li>
Pro-actively participate in colleague engagement initiatives.</li><li>
Active role engaging in Social Media and PR activities by promoting our Food and Beverage within the community, on social media and the press.</li><li>
Lead the kitchen in the absence of the Executive Chef/Culinary Director</li><li>
Adhere to all Company policies, procedures and values.</li><li>
Other duties as assigned.</li></ul> 

Qualifications 
<ul><li>
Minimum of two years&rsquo; experience in a similar role within a fast-paced, high-volume environment</li><li>
Hands-on leader, who consistently sets a positive example for the team</li><li>
Proven ability to manage staff across multiple sections, with clear and effective communication skills</li><li>
Solutions-focused professional dedicated to continuous learning and improvement</li><li>
Adaptable and resilient, maintaining top quality and adherence to standards amidst changing circumstances</li><li>
Genuine passion for food and an unwavering commitment to delivering exceptional guest experiences at events</li><li>
Ability to work a rotating roster, including nights, weekends, and public holidays</li></ul> 

Additional Information 
<ul><li>
Good communication and customer contact skills</li><li>
Service oriented with an eye for details</li><li>
Ability to work effectively and contribute in a team</li><li>
Self-motivated and energetic</li><li>
Well-presented and professionally groomed at all times</li></ul></div>

Executive Sous Chef

Aramark

Job Description 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. 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>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. Qualifications <ul><li>Requires at least 4 years of culinary experience </li><li>At least 2 years in a management role preferred </li><li>Requires a culinary degree or equivalent experience </li><li>Ability to multi-task </li><li>Ability to simplify the agenda for the team </li><li>Requires advanced knowledge of the principles and practices within the food profession. </li><li>This includes experiential knowledge required for management of people and/or problems. </li><li>Requires oral, reading, and written communication skills </li></ul> Education About Aramark Our MissionRooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet.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. About AramarkThe 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 .<img src="https://www.jobg8.com/Tracking.aspx?qn2dWMJXE5MIZ0ihY9yhx%2biITWXJ3rJlq" width="0" height="0" />

Executive Catering Chef - Univ. of Tennessee

La Maison Hotel Doha

Job description:<ul><li>Provide strategic leadership and hands-on direction for all day-to-day kitchen operations, ensuring smooth workflow and optimal team performance.</li><li>Possess in-depth knowledge of all kitchen positions and step in as needed to maintain operational continuity.</li><li>Foster a positive work environment by encouraging mutual respect, collaboration, and a culture of continuous improvement among team members.</li><li>Oversee inventory management, purchasing, receiving, and storage procedures in compliance with company and local standards.</li><li>Monitor and maintain all food safety, hygiene, and sanitation protocols in accordance with Qatari health regulations and international standards.</li><li>Lead guest-focused initiatives by regularly engaging with diners to gather feedback, ensure satisfaction, and continuously refine the culinary experience.</li><li>Analyze guest satisfaction reports and other performance data to identify areas for improvement and implement action plans.</li><li>Conduct ongoing training for kitchen staff in culinary fundamentals, presentation techniques, and new cooking methods or equipment.</li><li>Develop and implement performance appraisals and career development plans for direct reports and kitchen team members.</li><li>Drive menu innovation and seasonal updates by developing unique, on-brand dishes with strong market appeal.</li><li>Ensure consistency in food quality, portion control, as well as plate presentations.</li><li>Design and create visually appealing food displays and buffet arrangements for special events or promotions.</li><li>Collaborate with the Food &amp; Beverage, and Marketing teams to align culinary offerings with broader business objectives.</li><li>Set and manage operational budgets, cost controls, and labor forecasting to optimize kitchen efficiency and profitability.</li><li>Lead the development and execution of standard operating procedures (SOPs) for all culinary functions.</li><li>Stay current with global culinary trends, ingredients, and technologies, and adapt them for local and international guest preferences.</li></ul>Qualifications<ul><li>Ideal candidate holds a culinary degree or has equivalent professional related field.</li><li>Proven leadership and communication skills, sustaining high-quality service that meets the hotel standards.</li><li>Experienced in high-volume food production with a strong focus on health, safety, and sanitation compliance.</li><li>Extensive experience leading kitchen operations as an Executive Chef.</li><li>Skilled in managing multiple priorities and consistently delivering exceptional customer service.</li><li>Minimum 4-5 years of experience in the same field.</li><li>Must have valid QID with NOC.</li></ul>Job Type: Full-time

Executive Chef - Arabic Speaker

Seven House Family

We are seeking a visionary and highly organized Culinary Training & Development Chef to lead the culinary direction of The Dose by Silvena. This role is responsible for developing innovative health-focused menus aligned with our brand identity sourcing premium ingredients and suppliers and managing menu costing to ensure profitability without compromising quality. The Culinary Training & Development Chef will play a key role in shaping our culinary identity and scaling it across current and future locations. Key Responsibilities: Menu Development <ul><li>Design test and implement seasonal and permanent menu items reflecting The Dose by Silvena s core values: health innovation and culinary excellence. </li><li>Work closely with Chef Silvena and Brand Team to ensure menu alignment with the brand s vision and nutritional philosophy. </li><li>Stay ahead of food trends and proactively incorporate wellness-driven ideas into the menu. </li></ul>Ingredient Sourcing & Supplier Management <ul><li>Identify and establish relationships with high-quality sustainable suppliers (local and international). </li><li>Oversee procurement of ingredients ensuring freshness consistency and compliance with health and safety standards. </li><li>Collaborate with the procurement and finance team to negotiate contracts and optimize supplier terms. </li></ul>Cost Management <ul><li>Calculate and regularly review food costs for all menu items to ensure optimal pricing strategies. </li><li>Maintain and improve kitchen operations to maximize efficiency and reduce waste. </li><li>Work with operations and finance to align menu engineering with overall profitability goals. </li></ul>Team Leadership & Kitchen Oversight <ul><li>Support the training and development of BOH staff to ensure flawless execution of all menu items. </li><li>Implement kitchen SOPs and ensure compliance with hygiene safety and quality standards. </li><li>Provide leadership in scaling kitchen operations across multiple outlets and supporting franchise growth. </li></ul> Requirements <ul><li>Minimum 5 years of experience in a senior culinary role preferably in health-driven or concept-driven kitchens. </li><li>Proven track record in menu development costing and supplier management. </li><li>Strong understanding of modern nutrition trends dietary requirements and superfoods. </li><li>Excellent communication and organizational skills. </li><li>Ability to thrive in a fast-paced dynamic and growing environment. </li><li>Passion for health wellness and culinary innovation. </li></ul> Benefits<ul><li>Competitive Salary: Based on experience and role responsibilities </li><li>Club Access: Full access to SEVEN Wellness Club facilities and classes </li><li>F&B Discount: 50% off all in-house food and beverage items at The Dose by Silvena </li><li>Career Growth: Opportunities to grow across SEVEN s expanding group of brands </li><li>Supportive Culture: A team-oriented environment that values initiative professionalism and well-being </li></ul> <img src="https://www.jobg8.com/Tracking.aspx?JwjScu8ixlJOlNVjivyE9mht9LO6rjD%2fu" width="0" height="0" />

Culinary Training & Development Chef

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