culinary manager

Fresh Kitchen

<div>OWN THE FOOD. HOLD THE STANDARD. BUILD THE TEAM. DRIVE RESULTS. 
ABOUT FRESH KITCHEN
Fresh Kitchen is redefining what &ldquo;fast food&rdquo; can be: real food, made from scratch, with ingredients and standards you can feel good about. That means 100% pure olive oil (no seed oils), hand-cut veggies, antibiotic &amp; hormone-free meats, responsibly sourced seafood and 100% gluten-free recipes. We call it Good Food Forever. 
Our vision is big: 100 remarkable restaurants by 2034. We&rsquo;re building a brand that&rsquo;s as serious about people and culture as we are about food quality and performance, and we&rsquo;re looking for leaders who want to build something that lasts. 
THE ROLE 
As a Culinary Operations Manager, you are the primary leader of the back-of-house and accountable for:<ul><li>Product + Execution (food quality, speed, consistency, kitchen flow)</li><li>Food Safety + Standards (sanitation, readiness, no corner-cutting)</li><li>People + Culture (BOH staffing, coaching, accountability, training, team development)</li><li>Cost + Controls (inventory accuracy, pars, yields, waste reduction)</li><li>Labor + Deployment (smart schedules, right people in the right places)</li></ul> 
You lead the kitchen team and set the tone for BOH standards every shift. You&rsquo;re not a &ldquo;back office&rdquo; manager. You&rsquo;re hands-on, coaching stations in real time, and building systems that support speed, consistency, and quality and make great shifts repeatable. 
You report to the Managing Partner and partner closely with your Assistant Culinary Manager and the Restaurant Operations Manager to align BOH execution with FOH flow and online ordering and catering volume. You operate like an owner of your kitchen: disciplined, organized, people-first, and always raising the bar. 
WHAT GREAT LOOKS LIKE 
Incredible Food, Every Bowl, Every Shift.<ul><li>You&rsquo;re the guardian of the product, and you make quality feel automatic.</li></ul>
- Food is consistent: same taste, same standard - every time<ul><li>Peak periods run fast and clean: speed + accuracy without corners cut</li><li>Line checks are real (not a checkbox): pars, freshness, readiness are dialed</li><li>The kitchen stays organized and flowing: stations set, tools where they belong, no scramble</li><li>Recipes, prep specs, portioning, and handling are executed exactly as designed</li></ul> 
You build the kitchen culture: high standards, high performance, high trust.<ul><li>BOH team members get coached in the moment and know exactly what &ldquo;great&rdquo; is</li><li>Schedules and deployment set the team up to win the shift (right people, right places)</li></ul>
- Expectations don&rsquo;t drift - feedback is clear, consistent, and followed through<ul><li>Hiring, onboarding, and training are strong in partnership with the ACM + Managing Partner</li><li>Bench strength is visible: you&rsquo;re developing future culinary leaders (not just filling shifts)</li><li>The kitchen feels like accountability + pride + ownership, not chaos</li><li>Training initiatives and menu rollouts land smoothly because you know how to execute change</li></ul><ul><li> 
You run a kitchen that&rsquo;s disciplined, inspection-ready and cost-smart, without sacrificing quality or ops.</li><li>Inventory is accurate, pars are clean, and ordering is disciplined</li><li>Food cost is controlled through yields, prep systems, and waste reduction</li><li>Smallwares and equipment are organized, maintained, and never &ldquo;mysteriously missing&rdquo;</li><li>BOH audits and food safety checks happen regularly, and gaps get closed fast</li><li>Health, safety, and sanitation standards are upheld every day</li><li>The kitchen is always inspection-ready</li><li>BOH execution stays aligned to FOH flow and online ordering/catering volume</li><li>You proactively spot and fix efficiency bottlenecks (flow, labor, prep timing, station setup)</li></ul> 
OUR LEADERSHIP VIBE 
- High standards + high heart. You lead with care and accountability - through our values.<ul><li>Coach in the moment&hellip;before it becomes a habit.</li><li>Fast Pace, calm presence. You don&rsquo;t spread stress, you solve it.</li><li>Systems matter. You build routines that make great shifts repeatable.</li><li>You don&rsquo;t just manage the kitchen&hellip;you energize it.</li></ul> 
RECIPE FOR SUCCESS<ul><li> 
5+ years management experience as a Chef, Culinary Manager, or Kitchen Manager in a high-volume, food-focused restaurant</li><li>Strong BOH leadership with a passion for food and execution</li><li>Experience in a scratch kitchen or food-focused operation with high quality standards</li><li>Proven ability to coach, develop, and hold teams accountable</li><li>Solid understanding of inventory, prep systems, and food cost controls</li><li>Comfortable leading in a fast-paced, high-energy kitchen</li><li>Strong communication and problem-solving skills</li><li>Ability to work a flexible schedule (nights, weekends, holidays)</li><li>ServSafe certified (or willingness to obtain)</li><li>Must pass a background check</li><li>Culinary education/formal training is a plus, not required</li></ul> 
Physical requirements: must be able to stand/walk 8&ndash;10 hours per shift and work in varying temperatures. 
WHY PEOPLE STAY<ul><li> 
REALLY GOOD COMPENSATION | Salary ranges from $65k-$75k, plus 8-12% profit sharing bonus</li><li>BENEFITS | Affordable Group health, vision and dental Plans + a 401(k) match</li></ul>
- A REAL CAREER PATH | People development is intentional - we invest in leaders who want to grow with us<ul><li>FREE FOOD | Your FK meals are on us</li><li>CULTURE | Values driven company that is good to people</li><li>HOLLA-DAYS | Closed for 9 holidays, so you can enjoy time with family and friends</li><li>WORK-LIFE BALANCE | Progressive PTO + balanced schedules, including our commitment to not exceed a 50-hour workweek.</li><li>A VIBEY BRAND | Food you&rsquo;re proud to serve and a brand you feel good to rep</li></ul></div>

Culinary Operations Manager

Jumeirah Group

<div><div>Executive Sous Chef - Culinary-Jumeirah Gulf of Bahrain - (2600001E)</div><div></div><div> 
About Jumeirah
Jumeirah, a global leader in luxury hospitality and a member of Dubai Holding, operates a portfolio of 29 exceptional properties across 11 countries in the Middle East, Europe, Asia, and Africa. In 1999, Jumeirah changed the face of luxury hospitality with the opening of the iconic Jumeirah Burj Al Arab and since then the brand has become known for its distinguished beachfront resorts, esteemed city hotels, and exclusive branded residences. Jumeirah is synonymous with Arabian luxury hospitality and the ability to craft distinctive, purposeful experiences for the world&rsquo;s most discerning travellers. 
About Jumeirah Gulf of Bahrain
Located on the pristine beaches of Bahrain&rsquo;s West Coast, the resort features stunning ocean views, verdant greenery, and meandering waterways with modern, spacious rooms and suites as well as an exclusive Gulf Summer House, located directly on the beach. Guests can enjoy a variety of water sports activities, the resort&rsquo;s five pools, and book treatments at Jumeirah&rsquo;s signature Talise Spa.
About the Job:
We are currently seeking for an Executive Sous Chef to join Jumeirah Gulf of Bahrain! You will support in ensuring smooth and efficient operation at the front office.
Experience: 8 - 10 years in a similar role within the luxury industry.
Essential: Bachelor&rsquo;s Degree in Hospitality, Culinary, Food &amp; Beverage or another relevant field.
Purpose:
To assist the Executive Chef in planning and coordinating the smooth operation of the kitchen Department daily and oversees the monitoring of costs, food handling, storage, preparation, and production for outlets daily. To maintain, supervise and ensure the preparation and production of all relevant food mentioned areas are according to the resort/company standards.
Duties and responsibilities of this role:<ul><li> Ensure exceptional guest service by exceeding guest expectations through efficient, friendly, and attentive service.</li><li> Supervise daily attendance, control punctuality, absenteeism, and overtime, ensuring accurate recording of duty times.</li><li> Maintain effective communication by passing on messages and information during briefing sessions.</li><li> Enforce adherence to SOP formats among kitchen management colleagues, adjusting for improvements under Executive Chef guidance.</li><li> Monitor proper storage of products, portion control, and product quality maintenance.</li><li> Collaborate with Executive Chef and F&amp;B Manager to develop sales strategies and special events.</li><li> Conduct spot-checks to monitor compliance with procedures, hygiene, and par stocks, reporting findings to the General Manager.</li></ul> 
About the Benefits:<ul><li> We offer an attractive tax-free salary, paid in Bahraini Dinar (BHD), the local currency of Bahrain</li><li> Supportive and inclusive work environment</li><li> Access to Learning &amp; Development programmers and clear career pathways</li><li> Opportunities for internal mobility within our global network</li><li> Colleague discounts on food, beverage, and hotel stays worldwide</li><li> Health care and insurance benefits</li><li> Locally competitive salary and incentive structure</li><li> Locally relevant benefits as determined by the property</li><li> We offer an attractive tax-free salary, paid in Bahraini Dinar (BHD), the local currency of Bahrain.</li></ul><div> 
</div></div><div>
Primary Location: Bahrain</div><div>
Job: Culinary</div><div>
Organization: MEASA Region [Main]</div><div>
Job Posting: May 14, 2026, 9:29:05 AM</div></div>

Executive Sous Chef - Culinary-Jumeirah Gulf of Bahrain

Global Mission Support Services LLC

Job Title: Head Chef Duration: Full time Country Location: NauruAbout the Role: We are looking for a talented and experienced Head Chef to lead our kitchen operations in Nauru. The ideal candidate will be responsible for menu creation, kitchen management, food quality, and maintaining high culinary standards while leading a diverse kitchen team.Key Responsibilities:<ul><li>Lead and manage all kitchen operations and staff</li><li>Design and update menus based on seasonality, availability, and customer preferences</li><li>Ensure consistent food quality, taste, and presentation standards</li><li>Maintain strict hygiene, food safety, and sanitation standards</li><li>Manage food inventory, ordering, and supplier relationships</li><li>Control kitchen costs and minimize waste while maintaining quality</li><li>Train, supervise, and motivate kitchen staff</li><li>Coordinate closely with the Restaurant Manager for smooth service operations</li><li>Ensure compliance with all health and safety regulations</li></ul>Requirements:<ul><li>Minimum 5 years experience as a Head Chef, Executive Chef, or Senior Sous Chef</li><li>Strong knowledge of international and/or multi-cuisine cooking</li><li>Excellent leadership and team management skills</li><li>Strong understanding of kitchen cost control and inventory management</li><li>Ability to work in a remote island environment with limited supply chain access</li><li>Culinary qualification from a recognized institute is preferred</li><li>Flexibility to work long hours, weekends, and holidays as required</li></ul>What We Offer:<ul><li>Competitive salary package</li><li>Accommodation and duty meals (subject to company policy)</li><li>Visa and relocation assistance</li><li>Opportunity to work in a unique island environment</li></ul>Interested candidates may submit their CV and portfolio to: talent@gmss.ltd | recruitment@GMSS.ltd |Hrd@gmss.ltd with subject line - Head Chef-NauruApplication Question(s):<ul><li>Are you willing to relocate to Nauru country?</li><li>Can you join immediately?</li></ul>Work Location: In person

Head Chef-Nauru Deployment

Hot n cool

Responsibilities<ul><li>Control and direct the food preparation process and any other relative activities</li><li>Construct menus with new or existing culinary creations ensuring the variety and quality of the servings</li><li>Approve and &ldquo;polish&rdquo; dishes before they reach the customer</li><li>Plan orders of equipment or ingredients according to identified shortages</li><li>Arrange for repairs when necessary</li><li>Remedy any problems or defects</li><li>Oversee the work of subordinates</li><li>Estimate staff&rsquo;s workload and compensations</li><li>Maintain records of attendance</li><li>Comply with nutrition and sanitation regulations and safety standards</li><li>Foster a climate of cooperation and respect between co-workers</li></ul>Requirements and skills<ul><li>Proven experience as Head Chef</li><li>Exceptional proven ability of kitchen management</li><li>Ability in dividing responsibilities and monitor progress</li><li>Outstanding communication and leadership skills</li><li>Up-to-date with culinary trends and optimized kitchen processes</li><li>Good understanding of useful computer programs (MS Office, restaurant management software, POS)</li><li>Credentials in health and safety training</li><li>Degree in Culinary science or related certificate</li></ul>Job Type: Full-timeApplication Question(s):<ul><li>total work experience as a head chef?</li><li>what is your nationality?</li><li>expected salary?</li><li>you can join immediately?</li></ul>Work Location: In person

HEAD CHEF

The Treehouse 

Job Overview Join Our Team at Treehouse CDA &ndash; Where Creativity Meets CommunityWe&rsquo;re looking for a passionate, experienced Chef &amp; Kitchen Manager to lead our kitchen with creativity, consistency, and vision. This is a great opportunity for a motivated chef ready to take ownership, help grow our culinary program, and bring fresh energy&mdash;especially to our popular weekend brunch experience.This role is perfect for someone who thrives on innovation, loves building seasonal menus, and is excited about being part of a supportive, fast-paced team. If you&rsquo;re driven, dependable, and ready to make your mark, we want to hear from you.What We&rsquo;re Looking For:<ul><li>A skilled chef with a love for fresh, flavorful food and innovative presentation</li><li>Experience managing kitchen operations, or ready to confidently step into a leadership role</li><li>Strong organizational skills and attention to detail</li><li>A creative mindset&mdash;bring ideas for specials and new dishes, especially for brunch</li><li>A team-first attitude and ability to lead by example</li><li>Commitment to cleanliness, food safety, and quality standards</li></ul>Key Responsibilities:<ul><li>Lead the kitchen team in preparing and plating consistently high-quality dishes</li><li>Take ownership of weekend brunch service, contributing fresh ideas and seasonal flair</li><li>Collaborate on menu development and rotating specials</li><li>Oversee inventory, food ordering, and kitchen organization</li><li>Maintain kitchen cleanliness and health code compliance</li><li>Foster a positive, respectful team environment</li></ul>What We Offer:<ul><li>Pay depending on experience</li><li>One of the only kitchens in town that tips out the back of house&mdash;weekly tip-out based on kitchen performance</li><li>A chance to shape the direction of our menu and food program</li><li>A fun, energetic team that values creativity and growth</li><li>Real opportunity to expand your skills and take pride in what you create</li></ul>Ready to Cook Up Something Great? Send your resume and a quick note about why you&rsquo;d be a great fit to thetreehousecda@gmail.com. Let&rsquo;s build something awesome together.Job Type: Full-timeBenefits:<ul><li>Employee discount</li><li>Flexible schedule</li><li>Paid training</li></ul>Shift:<ul><li>Day shift</li><li>Evening shift</li><li>Morning shift</li></ul>Shift availability:<ul><li>Day Shift (Preferred)</li><li>Night Shift (Preferred)</li></ul>Ability to Commute:<ul><li>Coeur d'Alene, ID 83814 (Required)</li></ul>Ability to Relocate:<ul><li>Coeur d'Alene, ID 83814: Relocate before starting work (Required)</li></ul>Work Location: In person

Kitchen Manager/Brunch Cook

La Bahia Hotel & Spa

https://labahiahotel.com/careers/
 
Job description: 
La Bahia Hotel and Spa is seeking a Chef de Cuisine that will be responsible for overseeing and coordinating daily kitchen operations for High Tide, Low Tide, Private Dining, Plunge and Pearl. This role ensures that all food products meet the highest quality, presentation, and sanitation standards while fostering creativity, training, and development among the kitchen team. Reporting to the Executive Chef, the Chef de Cuisine plays a critical role in delivering exceptional dining experiences across multiple F&B outlets to include
 <ul>
<li>High Tide will take center stage as La Bahia’s signature destination restaurant, a Pacific Rim-inspired concept. Using its location perched on the Pacific Ocean as its primary inspiration, High Tide will unveil a singular culinary experience marrying artistry and craftsmanship with local ingredients to tell the story of cultural cuisine across the Pacific</li>
<li>Low Tide Bar & Grill welcomes guests with a vibrant and convivial atmosphere, offering craft cocktails, live music and contemporary flavors</li>
<li>Pearl, the elegant London-inspired champagne bar, will provide an elevated imbibing experience with personalized libations, creative mixologists and a robust catalog of wines, champagnes and spirits</li>
<li>Gracing the edge of the oceanfront pool sanctuary, guests will find Plunge, an urban oasis serving up classic cocktails and poolside bites</li>
<li>Private Dining</li>
<li>The Guesthouse at La Bahia Hotel & Spa serving our private Members in The Guesthouse as well as on the Main Beach in front of the hotel.</li>
</ul>
RESPONSIBILITIES AND JOB DUTIES: 
<ul>
<li>Lead and supervise kitchen staff, ensuring consistent preparation, portion control, and presentation of all dishes.</li>
<li>Develop, train, and mentor kitchen staff, emphasizing culinary techniques, consistency, and professional standards.</li>
<li>Collaborate with the Executive Chef and F&B leadership to design and execute menus that reflect La Bahia's Pacific Rim-inspired concept.</li>
<li>Ensure kitchen operations comply with local, state, and federal health and safety standards.</li>
<li>Manage kitchen inventory, ordering, and cost control measures.</li>
<li>Maintain a clean, organized kitchen environment and ensure all sanitation procedures are followed.</li>
<li>Oversee food preparation, ensuring the use of high-quality ingredients and innovative culinary techniques.</li>
<li>Work closely with service staff to ensure seamless guest experiences.</li>
<li>Develop and implement standard operating procedures for the kitchen.</li>
<li>Stay current with culinary trends and incorporate them into the kitchen’s offerings.</li>
<li>Perform administrative duties, including scheduling, payroll management, and performance evaluations.</li>
</ul>
QUALIFICATIONS: 
<ul>
<li>Graduate of a culinary school preferred.</li>
<li>Minimum of 5 years of Chef de Cuisine in a luxury hotel and/or resort or fine dining environment</li>
<li>Proven experience in managing kitchen staff and operations.</li>
<li>Knowledge of local and national culinary trends.</li>
<li>Strong organizational, problem-solving, and analytical skills.</li>
<li>Excellent communication and interpersonal skills.</li>
<li>Ability to work under pressure and adapt to changing priorities.</li>
<li>Bilingual skills a plus.</li>
<li>Must possess a valid Food Handler Certificate.</li>
</ul>
PHYSICAL DEMANDS: 
<ul>
<li>Ability to lift up to 50 lbs.</li>
<li>Prolonged periods of standing and walking.</li>
</ul>
ABOUT US: 
Set against the stunning backdrop of Santa Cruz’s pristine coastline, La Bahia Resort & Spa is poised to become a premier destination for luxury hospitality and events. Our mission is to provide guests with unparalleled service, exquisite accommodations, and unforgettable experiences.
 
We are an Equal Opportunity Employer and do not discriminate on the basis of race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, age, disability, genetic information, veteran status, or any other protected status under applicable law.
 
DISCLOSURE TO JOB APPLICANTS PURSUANT TO THE CALIFORNIA CONSUMER PRIVACY ACT (CCPA)
 As part of your job application and the Company’s evaluation of your candidacy, the Company collects, receives, maintains, and uses the following types of Personal Information about you for the business purposes identified for each category:
 CATEGORY EXAMPLES BUSINESS PURPOSE
 Personal Identifiers
 Name, alias, postal or mailing address, email address, telephone number, social security number, driver’s license or state identification card number, passport number
 
1. To comply with state and federal law and regulations requiring; employers to maintain certain records;
 2. To evaluate your job application and candidacy for employment;
 3. To obtain and verify background check and references; and
 4. To communicate with you regarding your candidacy for employment.
 
Pre-Hire Information Job application, resume, background check results, job interview notes, and candidate evaluation records Same as above
 Employment History
 Information regarding prior job experience, positions held, names of prior supervisors, reference information, skills and when permitted by applicable law your salary history or expectations
 
Same as above
 
Education Information
 Information from resumes regarding educational history; transcripts or records of degrees, vocational certifications, licenses obtained
 
Same as above
 
If you become employed by the Company, the Company will notify you of additional categories of Personal Information that it collects, receives, and maintains for business purposes.

Chef de Cuisine

MA Group

We are seeking an experienced and passionate Head Chef to lead our kitchen operations and ensure the highest standards of food quality, consistency, hygiene, and team performance. The ideal candidate will have strong leadership skills, excellent culinary knowledge, and the ability to manage a fast-paced kitchen environment while maintaining exceptional food standards.Key Responsibilities<ul><li>Oversee daily kitchen operations and ensure smooth service.</li><li>Develop, maintain, and improve menu offerings.</li><li>Ensure food quality, presentation, and consistency across all dishes.</li><li>Manage food preparation, cooking, and plating standards.</li><li>Monitor inventory levels and control food costs and wastage.</li><li>Source and evaluate suppliers to ensure quality ingredients.</li><li>Train, supervise, and motivate kitchen staff.</li><li>Create staff schedules and manage kitchen manpower requirements.</li><li>Ensure compliance with all food safety, hygiene, and HACCP standards.</li><li>Conduct regular quality checks and maintain cleanliness throughout the kitchen.</li><li>Collaborate with management on promotions, seasonal menus, and business growth initiatives.</li><li>Handle customer feedback related to food quality and implement improvements when necessary.</li></ul>Requirements<ul><li>Proven experience as a Head Chef, Executive Chef, or Sous Chef in a high-volume restaurant, caf&eacute;, or hospitality environment.</li><li>Strong knowledge of food preparation, kitchen operations, and food safety regulations.</li><li>Excellent leadership and team management skills.</li><li>Ability to work under pressure and maintain high standards.</li><li>Strong organizational and communication skills.</li><li>Experience in menu development and food costing.</li><li>Knowledge of inventory management and supplier coordination.</li><li>Culinary qualification or relevant certification is preferred.</li></ul>What We Offer<ul><li>Competitive salary package.</li><li>Career growth and development opportunities.</li><li>Supportive and professional work environment.</li><li>Opportunity to lead and shape the culinary direction of the business.</li></ul>Pay: QAR7,000.00 per monthWork Location: In person

Head Chef

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