culinary manager

Servpro Allston Brighton Brookline

Job Overview We are seeking a dedicated and experienced Chef Manager to lead our culinary team in delivering exceptional dining experiences. The ideal candidate will possess a strong background in food service management, with expertise in fine dining, catering, and banquet operations. This role requires a blend of culinary skills, leadership abilities, and a commitment to maintaining high standards of food safety and quality.Responsibilities<ul><li>Oversee all kitchen operations, ensuring efficient food production and service delivery.</li><li>Manage menu planning, taking into consideration seasonal ingredients and dietary restrictions.</li><li>Supervise kitchen staff, providing training and guidance to enhance their culinary skills and performance.</li><li>Ensure compliance with food safety regulations and maintain high standards of cleanliness and organization in the kitchen.</li><li>Conduct inventory management to control food costs and minimize waste.</li><li>Collaborate with the dietary department to create nutritious meal options that meet guests' needs.</li><li>Coordinate catering services for events, ensuring timely delivery and presentation of food.</li><li>Foster a positive work environment through effective team management and leadership practices.</li><li>Maintain relationships with suppliers for quality ingredient sourcing.</li></ul>Experience<ul><li>Proven experience in kitchen management or restaurant management within the food industry.</li><li>Strong background in fine dining, catering, or banquet services is highly desirable.</li><li>Demonstrated ability in food preparation, cooking techniques, and menu planning.</li><li>Experience with inventory control and management practices to optimize kitchen operations.</li><li>Familiarity with food handling procedures and safety regulations is essential.</li><li>Previous supervisory experience is required to effectively lead a team in a fast-paced environment.</li><li>Culinary experience is preferred, along with knowledge of hospitality standards within the food service sector. If you are passionate about culinary excellence and have the leadership skills to inspire your team, we invite you to apply for this exciting opportunity as Chef Manager. Join us in creating memorable dining experiences for our guests!</li></ul>Job Type: Full-timePay: From $80,000.00 per yearBenefits:<ul><li>401(k)</li><li>401(k) matching</li><li>Dental insurance</li><li>Health insurance</li><li>Paid time off</li><li>Vision insurance</li></ul>Work Location: In person

Chef / Kitchen Manager

Anantara

<div>Company Description 
A luxury hospitality brand for modern travellers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world&rsquo;s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery. 
Job Description 
As Chef de Cuisine you will be completely responsible for directing, training, supervising, planning and coordinating all areas within the culinary department, including any projects requested by the Resident Manager, Director of F&amp;B, or Executive Chef. You should be comfortable in leading and managing the kitchen team, and will provide support and training on an ongoing basis. It will be your responsibility to ensure only the highest quality of food &amp; beverage for our guests through meticulous consistency, taste and presentation of all dishes. Additionally you will monitor the food inventory on a monthly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards. You will review the food cost analysis on a daily basis to ensure that it is in line with the budget, with the goal of securing profit margins while maintaining the Corporate image of the Company at all times. You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures. 
Qualifications<ul><li> 
Bachelor&rsquo;s Degree, or any related Culinary degree.</li><li>Minimum of 2 years of industry and culinary management experience.</li><li>Previous experience with controlling food and labor cost, demonstration cooking, menu development, pricing, and training of culinary team members.</li><li>Eye for detail to achieve operational excellence</li><li>Passion for leadership and teamwork</li><li>Excellent guest service skills</li></ul> 
Additional Information 
Remote location</div>

Chef de Cuisine

Raffles

<div>Company Description 
Job Description 
The Employee Dining Manager is responsible for overseeing the daily operations of the employee dining facilities at Raffles &amp; Fairmont Doha. This role ensures the highest standards of food quality, hygiene, and service are maintained, providing a nourishing and enjoyable dining experience for all employees. The Employee Dining Manager will work closely with the culinary and food &amp; beverage teams to ensure a well-balanced and diverse menu, effective cost control, and adherence to health and safety standards.
Key Responsibilities:
Operational Management<ul><li>
Oversee the daily operations of the employee dining areas, ensuring high-quality food service and a pleasant dining environment.</li><li>
Develop and implement efficient workflows to enhance service speed and efficiency.</li><li>
Monitor food preparation and presentation to maintain consistency in quality and taste.</li><li>
Ensure compliance with food safety regulations, hygiene standards, and HACCP guidelines.</li></ul>
Menu Planning &amp; Food Quality<ul><li>
Work closely with the Executive Chef to develop a nutritious and diverse menu catering to the dietary preferences of employees.</li><li>
Regularly review and update menu offerings based on employee feedback and seasonal availability of ingredients.</li><li>
Conduct regular food tastings and quality checks to maintain high culinary standards.</li></ul>
Employee Engagement &amp; Satisfaction<ul><li>
Gather and analyze feedback from employees to continuously improve dining offerings and overall experience.</li><li>
Organize occasional themed dining experiences and special menu days to enhance employee satisfaction.</li><li>
Foster a welcoming and comfortable environment in the employee dining areas.</li></ul>
Cost Control &amp; Budgeting<ul><li>
Manage inventory, procurement, and cost control measures to maintain budgetary guidelines.</li><li>
Work with suppliers to source high-quality ingredients at competitive prices.</li><li>
Monitor food waste and implement strategies to minimize unnecessary expenses.</li></ul>
Team Leadership &amp; Training<ul><li>
Supervise, train, and develop the employee dining team, ensuring high standards of service and professionalism.</li><li>
Conduct regular performance evaluations and provide constructive feedback.</li><li>
Foster a positive work culture, encouraging teamwork and collaboration.</li></ul>
Qualifications &amp; Experience:<ul><li>
Minimum of 3-5 years of experience in a similar role, preferably in a luxury hotel or large-scale corporate dining environment.</li><li>
Degree or diploma in Hospitality Management, Culinary Arts, or a rela</li></ul> 
Qualifications 
Qualifications &amp; Experience:<ul><li>
Minimum of 3-5 years of experience in a similar role, preferably in a luxury hotel or large-scale corporate dining environment.</li><li>
Degree or diploma in Hospitality Management, Culinary Arts, or a related field.</li><li>
Strong knowledge of food safety regulations, HACCP, and hygiene standards.</li><li>
Excellent leadership and team management skills.</li><li>
Strong organizational and problem-solving abilities.</li><li>
Ability to work in a fast-paced environment while maintaining attention to detail.</li><li>
Proficiency in Microsoft Office and inventory management systems.</li></ul>
Personal Attributes:<ul><li>
Passionate about food quality and employee satisfaction.</li><li>
Strong communication and interpersonal skills.</li><li>
Ability to multitask and prioritize workload effectively.</li><li>
Positive attitude and a hands-on approach to management.</li><li>
Culturally sensitive and able to work with a diverse workforce.</li></ul></div>

Employee Dining Manager

Kona Grill

<div><div>Lead the Culinary Experience at the Global Leader in Vibe Dining!
Why Join Our Team?<ul><li>
Industry-Leading Compensation Package</li><li><ul><li>
Up to 25% of the base salary in performance-based bonuses</li><li>
$16K annually in monthly kicker bonuses</li></ul></li><li>
Comprehensive Benefits Package</li><li><ul><li>
Medical, Dental, and Vision Insurance</li><li>
Group Life and Disability Insurance</li><li>
Group Accident, Hospital Indemnity, and Critical Illness Insurance</li><li>
Traditional and Roth 401(k) Plan</li></ul></li><li>
Exclusive Perks &amp; Growth Opportunities</li><li><ul><li>
Employee Dining Discounts and/or Complimentary Onsite Meals</li><li>
Career Development &amp; Limitless Growth Opportunities</li><li>
If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations.</li><li>
Paid Time Off</li><li>
Employee Assistance Program (EAP)</li><li>
Commuter and Dependent Care Benefits</li></ul></li></ul>
What You&rsquo;ll Do
As the Kitchen Manager at THE ONE GROUP, you are the culinary leader, responsible for creating and executing a high-quality menu, maintaining cost efficiency, and ensuring exceptional guest experience. This role requires a balance of hands-on cooking, team leadership, and operational expertise.
Key Responsibilities<ul><li>
Culinary Leadership &amp; Execution</li><li><ul><li>
Oversee all aspects of kitchen operations, ensuring high-quality food production, consistency, and presentation</li><li>
Execute all line positions when needed and support the kitchen team during peak hours</li><li>
Ensure all menu items are prepared to the highest standards and lead to the creation of seasonal specials</li><li>
Conduct line checks to ensure temperature accuracy, food freshness, and plating consistency</li><li>
Expedite orders efficiently while maintaining smooth kitchen workflow</li></ul></li><li>
Team Leadership &amp; Development</li><li><ul><li>
Train, mentor, and motivate the kitchen team, ensuring a culture of excellence and teamwork</li><li>
Inspire and develop chefs, cooks, and kitchen staff through hands-on leadership and coaching</li><li>
Create and oversee weekly employee schedules, ensuring optimal staffing levels</li><li>
Hold monthly kitchen meetings to address team goals, performance, and feedback</li></ul></li><li>
Operational &amp; Financial Management</li><li><ul><li>
Manage food costs, payroll, and inventory, ensuring profitability without compromising quality</li><li>
Work closely with the purchasing team to ensure the availability of top-quality ingredients</li><li>
Oversee health and safety standards, ensuring compliance with local and corporate food safety guidelines</li><li>
Prevent unnecessary expenses by monitoring kitchen breakage and waste reduction strategies</li></ul></li><li>
Guest Engagement &amp; Brand Representation</li><li><ul><li>
Act as a culinary ambassador for THE ONE GROUP, engaging with guests and VIPs to enhance the dining experience</li><li>
Collaborate with the Events &amp; Marketing team to create seasonal menu updates and special event offers</li><li>
Represent THE ONE GROUP in media appearances, community events, and restaurant promotions</li></ul></li></ul>
What We&rsquo;re Looking For<ul><li>
5+ years of Executive Chef or high-level kitchen leadership experience in a high-volume, upscale dining environment</li><li>
Proven ability to lead and develop culinary teams in a fast-paced, dynamic setting</li><li>
Expertise in kitchen operations, food cost management, and financial accountability</li><li>
Strong culinary creativity and menu development skills</li><li>
Exceptional leadership, problem-solving, and communication abilities</li><li>
Hands-on approach, with the ability to work on the line and execute all kitchen positions when necessary</li><li>
SERV Safe certification and comprehensive food safety knowledge</li><li>
Experience with restaurant POS and inventory systems</li></ul>
Why THE ONE GROUP is Your Next Career Move
This is more than a job&mdash;it&rsquo;s a career opportunity with limitless potential in an expanding global brand. If you&rsquo;re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience!</div> 
INDMANAGE</div>

Kitchen Manager

Accor

<div>Company Description 
Accor Hotels &amp; Resorts
Naama Bay Promenade Beach Resort - ( Managed by Accor )
Strategically located in the heart of Sharm El-Sheikh, this upscale hotel features 520 elegantly appointed rooms, offering uninterrupted, direct views of the Red Sea coastline. With its prime beachfront setting, the property combines luxury, comfort, and exceptional access to the area's vibrant attractions and natural beauty 
Job Description 
The Director of Culinary is responsible for overseeing all aspects of the kitchen and Food &amp; beverage to ensure that everything is running smoothly, from purchasing and inventory management to training and development of employees.
The Director of Culinary may also be involved in developing new menu items or specials, as well as creating marketing materials to promote these offerings and ensuring a quality product for our guests.
KEY ROLES &amp; RESPONSIBILITIES
To ensure consistency and highest quality in food taste, presentation and appropriate food temperature for food served in all kitchens. 
Ensure the quality and cleanliness of all food display to the minimum standards of the company. 
Ensures maximum creativity in all food displays. 
Responsible for ensuring smooth and effective communication among the employee. 
Ensures that all kitchens follow the company&rsquo;s grooming standards. 
Maintaining and improving the kitchen service and product operations to maximize profit while maintaining a high degree of guest satisfaction. 
Monitoring and maintaining stock levels required for all services. 
Ensuring that good kitchen practices are maintained by example and by instruction. 
Developing extensive knowledge of all Resort facilities and services and surrounding areas. 
Creating, maintaining and enhancing effective working relationships. 
Provide training for all employees on all aspects of the departmental operating procedures. 
Ensure that purchasing, receiving and all storage are efficiently handled and that the goods purchased conform to the hotel&rsquo;s specification. 
Follow HACCP guidelines and ensure that employee comply with HACCP guidelines. 
Leads by example, adopting a positive attitude to keep the team at its highest level. 
Manager service department and ensure quality and standards are aligned . 
 
 
Qualifications 
Minimum of five (5) years of experience as an Executive Chef or Culinary Director in a luxury hotel environment is required. 
At least ten (10) years of progressive culinary experience in a hotel, resort, or closely related hospitality setting. 
Culinary degree from an accredited institution is required; additional certifications (e.g., ServSafe, HACCP) are a plus. 
Strong working knowledge of food and beverage preparation techniques, health department regulations, sanitation standards, and alcohol service laws is essential.</div>

Culinary Director/ Executive Chef (M)

BABA ROMA FOR CAKES AND BAKERY CO. L.L.C (BRANCH)

PURPOSE OF POSITIONThe Kitchen Manager ensures the smooth day-to-day operation of BABA ROMA's outlet kitchen operations by maintaining our high standards of food quality, safety, and service excellence. This position is responsible for overseeing all aspects of food preparation, kitchen staff management, and operational efficiency to deliver exceptional experiencesKEY ROLES &amp; RESPONSIBILITIES<ul><li>Control and direct the food preparation process and any other related activities</li><li>Construct menus with new or existing culinary creations, ensuring the variety and quality of the servings</li><li>Approve and confirm dishes before they reach the customer</li><li>Plan orders of equipment or ingredients according to identified shortages</li><li>Be fully in charge of managing and training kitchen staff</li><li>Oversee the work of subordinates.</li><li>Comply with nutrition and sanitation regulations and safety standards</li><li>Setting regular cleaning standards for the kitchen and verifying that staff is maintaining sanitation levels</li><li>Creating schedules for all kitchen staff</li><li>Tracking kitchen finances to identify areas of potential waste</li><li>Foster a climate of cooperation and respect between co-workers</li><li>Responsible for inventory, ordering/purchasing, and food cost controls</li><li>Create operational solutions for faster service, retaining a focus on excellence</li><li>Work closely with the Cafe Manager and Supervisor regarding department finances, including food and labor costs, inventory, etc.</li><li>Lead and develop the BOH teams</li></ul>PERSONAL ATTRIBUTES<ul><li>Excellent communication and leadership skills</li><li>Ability in delegating responsibility and monitoring progress</li><li>Strong problem-solving and decision-making capabilities</li><li>Detail-oriented with meticulous attention to quality and safety standards</li><li>Ability to work under pressure and manage multiple tasks simultaneously</li><li>Team-oriented mindset with ability to foster cooperation and respect</li><li>Adaptability and flexibility in a fast-paced environment</li><li>Customer service-oriented approach</li></ul>QUALIFICATIONS &amp; EXPERIENCE<ul><li>Degree/Diploma in Culinary Science</li><li>Minimum 2 years as a CDP or Sous chef in a similar concept.</li><li>Up to date with culinary trends and optimized kitchen processes</li><li>Good understanding of useful computer applications</li><li>PIC certification preferred</li><li>Ability to manage multiple tasks</li><li>Experience in staff training and development</li><li>Knowledge of inventory management and cost control procedures</li></ul>Job Type: Full-timePay: AED5,000.00 - AED6,000.00 per monthExperience:<ul><li> CDP or Sous chef : 2 years (Required)</li><li>Culinary/Hotkitchen: 4 years (Required)</li></ul>

Inspire Management Training Center

We are seeking an experienced and guest-focused Speciality Restaurant Manager to lead the operations of a high-end restaurant within a prestigious luxury hotel. The ideal candidate will bring 4-5 years of proven success in managing fine-dining outlets across the GCC, with strong leadership skills, exceptional service standards, and a deep understanding of culinary excellence in a luxury environment.Key Responsibilities:<ul><li>Oversee daily operations of the specialty restaurant, ensuring seamless service delivery and guest satisfaction</li><li>Lead, train, and motivate a high-performing front- and back-of-house team</li><li>Collaborate with chefs and culinary teams to maintain quality and consistency of food and service</li><li>Manage reservations, guest preferences, and VIP experiences to enhance loyalty</li><li>Monitor and uphold luxury service standards while driving continuous improvement</li><li>Drive revenue through strategic upselling, promotions, and menu planning</li><li>Handle guest feedback professionally and resolve any service concerns promptly</li><li>Ensure compliance with hygiene, health, and safety regulations</li><li>Maintain proper inventory, staff schedules, and operational budgets</li><li>Conduct team briefings and regular performance evaluations</li></ul>Requirements:<ul><li>Bachelor&rsquo;s Degree or Diploma in Hotel Management, Hospitality, or a related field</li><li>F&amp;B certifications or management training programs are an added advantage</li><li>Minimum 4-5 years of experience as a Restaurant Manager in a luxury hotel or fine dining restaurant within the GCC</li><li>Proven track record in managing premium F&amp;B operations and achieving service excellence</li><li>Strong leadership, organizational, and problem-solving skills</li><li>Exceptional interpersonal and communication abilities</li><li>Fluent in English; knowledge of Arabic or other languages is an advantage</li><li>In-depth knowledge of international cuisine, fine dining standards, and guest experience enhancement</li><li>Willingness to work flexible hours, including evenings, weekends, and public holidays</li><li>Locally available candidates with transferable visas are preferred</li></ul>Benefits:<ul><li>Competitive salary package</li><li>Company-provided accommodation, meals, and transportation</li></ul>Job Types: Full-time, PermanentPay: QAR7,500.00 per monthEducation:<ul><li>Diploma (Preferred)</li></ul>Experience:<ul><li>Speciality Restaurant Manager : 4 years (Required)</li></ul>Language:<ul><li>English / Arabic / Russian (Preferred)</li></ul>Location:<ul><li>Doha (Preferred)</li></ul>

Speciality Restaurant Manager

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10000 culinary manager jobs NEAR_ME

Chef / Kitchen Manager

Chef de Cuisine

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Speciality Restaurant Manager