culinary manager

Chedi Hospitality

<div>
 The Head Chef is responsible for leading the daily culinary operations of the assigned kitchen, ensuring exceptional food quality, consistency, hygiene standards, and guest satisfaction. The role oversees menu planning, food preparation, cost control, team development, and operational excellence while supporting the hotel's culinary vision and brand standards.
 <br/>
 <br/>
 Key Responsibilities
 <br/>
 <br/>
 <ul>
  <li>
   Operational
  </li>
  <li>
   Lead and supervise the daily operations of the kitchen, ensuring smooth and efficient service.
  </li>
  <li>
   Ensure all food is prepared, presented, and served in accordance with hotel standards and recipes.
  </li>
  <li>
   Maintain consistency in food quality, taste, presentation, and portion control.
  </li>
  <li>
   Develop and update menus in collaboration with the Executive Chef.
  </li>
  <li>
   Introduce innovative dishes and seasonal offerings in line with market trends and guest preferences.
  </li>
  <li>
   Monitor food production to ensure timely service and efficient kitchen operations.
  </li>
  <li>
   Conduct regular quality checks on ingredients and finished products.
  </li>
  <li>
   Ensure proper storage, handling, labeling, and rotation of food products.
  </li>
  <li>
   Monitor inventory levels and coordinate purchasing requirements.
  </li>
  <li>
   Ensure compliance with HACCP, food safety, hygiene, and sanitation standards.
  </li>
  <li>
   Support special events, promotions, and banquet operations as required.
  </li>
  <li>
   Guest Experience
  </li>
  <li>
   Ensure exceptional culinary experiences that meet and exceed guest expectations.
  </li>
  <li>
   Respond promptly and professionally to guest feedback and concerns.
  </li>
  <li>
   Collaborate with front-of-house teams to ensure seamless guest service.
  </li>
  <li>
   Promote a guest-focused culture within the kitchen team.
  </li>
  <li>
   Financial
  </li>
  <li>
   Manage food costs, waste control, and inventory to achieve budget targets.
  </li>
  <li>
   Monitor productivity and optimize labor utilization within the kitchen.
  </li>
  <li>
   Support revenue generation through menu engineering and creative culinary offerings.
  </li>
  <li>
   Ensure efficient use of resources and equipment to maximize operational performance.
  </li>
  <li>
   People &amp; Culture
  </li>
  <li>
   Lead, coach, and develop the kitchen team to achieve high performance.
  </li>
  <li>
   Conduct training, mentoring, and on-the-job development for culinary colleagues.
  </li>
  <li>
   Support recruitment, onboarding, and succession planning initiatives.
  </li>
  <li>
   Conduct performance evaluations and provide regular feedback.
  </li>
  <li>
   Foster a positive, respectful, and collaborative working environment.
  </li>
  <li>
   Ensure compliance with company policies, grooming standards, and code of conduct.
  </li>
  <li>
   Administration
  </li>
  <li>
   Maintain accurate kitchen records, including temperature logs, HACCP documentation, and inventory reports.
  </li>
  <li>
   Participate in departmental meetings and operational briefings.
  </li>
  <li>
   Ensure all kitchen equipment is maintained and any maintenance issues are reported promptly.
  </li>
  <li>
   Support the implementation of hotel initiatives, standards, and operational procedures.
  </li>
  <li>
   Health, Safety &amp; Compliance
  </li>
  <li>
   Ensure compliance with all food safety, hygiene, health and safety regulations.
  </li>
  <li>
   Promote a safe working environment and ensure safe handling of equipment and materials.
  </li>
  <li>
   Adhere to hotel emergency, fire, and security procedures.
  </li>
  <li>
   Ensure all colleagues follow established safety standards and practices.
   <br/>
   <br/>
  </li>
 </ul>
 Other Duties
 <br/>
 <br/>
 <ul>
  <li>
   Attend all mandatory training sessions and meetings.
  </li>
  <li>
   Remain informed of industry trends and culinary developments.
  </li>
  <li>
   Represent The Chedi Katara professionally at all times.
  </li>
  <li>
   Perform any other reasonable duties assigned by management.
   <br/>
   <br/>
  </li>
 </ul>
 Acknowledgement
 <br/>
 <br/>
 I acknowledge that I have read and understood the above Job Description and agree to perform my duties in accordance with the standards and expectations of The Chedi Katara Hotel &amp; Resort.
</div>


Head Chef

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>26084966<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>1101 Woodlawn Ave, Georgetown, Texas, United States, 78628<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<br>
<b>Pay Range:</b> $61,000-$76,000 annually<br>
<b>Bonus Eligible:</b> Y
<p></p><div><div><p><b>JOB SUMMARY</b></p>
<p></p><p>Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.</p>
<p></p><p><b>CANDIDATE PROFILE
</b></p><p></p><p><b>Education and Experience</b></p>
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
<p>OR</p>
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul>
<p></p><p><b>CORE WORK ACTIVITIES</b></p>
<p></p><p><b>Leading Culinary Team</b></p>
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Supervises and manages employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Celebrates successes by publicly recognizing the contributions of team members.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<p></p><p><b>Ensuring Culinary Standards and Responsibilities are Met</b></p>
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Supervises kitchen shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Assists Executive Chef with all kitchen operations.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul>
<p></p><p><b>Ensuring Exceptional Customer Service</b></p>
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assists individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<p></p><p><b>Maintaining Culinary Goals</b></p>
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul>
<p></p><p><b>Managing and Conducting Human Resource Activities
</b></p><ul><li>Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.</li></ul>
<ul><li>Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others.</li></ul>
<ul><li>Manages payroll administration.</li></ul>
<ul><li>Brings issues to the attention of the department manager and Human Resources as necessary.</li></ul>
<ul><li>Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Participates in employee progress discipline procedures.</li></ul>
<ul><li>Participates in the employee performance appraisal process, providing feedback as needed.</li></ul>
<ul><li>Participates in the development and implementation of corrective action plans.</li></ul>
<p></p><p><b>Additional Responsibilities
</b></p><ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluates results to choose the best solution and solve problems.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</li></ul><br>
</div><p></p><div>
</div><i>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.</i><p></p><p>
When you join the Sheraton family, you become a member of its global community. We&rsquo;ve been a place to gather and connect since 1937. At Sheraton, associates create a sense of belonging in more than 400 communities around the world. We invite, we welcome, and we connect guests through engaging experiences and thoughtful service. If you&rsquo;re a team player who is excited to deliver a meaningful guest experience, we encourage you to explore your next career opportunity with Sheraton. Join us on our mission to be &lsquo;The World&rsquo;s Gathering Place&rsquo;. In joining Sheraton Hotels &amp; Resorts, you join a portfolio of brands with Marriott International. <b>Be</b> where you can do your best work, <b>begin</b> your purpose, <b>belong</b> to an amazing global team, and <b>become</b> the best version of you.</p></div></div>

Senior Sous Chef

The Ned Hotel

<div></div><div><div><div><div><div><div>DOHA</div></div><div><div>
Executive Chef</div></div><div><div><i>
Full Time</i></div></div></div></div></div><p></p><div><div><div><p>
Located in the former Ministry of Interior building, The Ned Doha offers seven restaurants, 90 bedrooms, event venues, and Ned&rsquo;s Club, a private members&rsquo; club that gives access to spaces including a rooftop terrace, a health club with spa, gym and 30m outdoor pool.</p><p></p><p><b><br>
JOB PURPOSE:</b></p><p>
We are seeking a talented and creative Executive Chef to lead our culinary team and oversee all aspects of our kitchen operations. The Executive Chef will be responsible for menu development, food preparation, kitchen management, and ensuring exceptional food quality and presentation. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and the ability to inspire and mentor our team of chefs and kitchen staff.</p><p></p><p><b><br>
RESPONSIBILITIES:</b></p><ul><li>
Develop and execute innovative and seasonally-inspired menus that reflect the company's culinary vision and brand.</li><li>
Lead and manage the kitchen team, including sous chefs, line cooks, and prep cooks, providing direction, training, and mentorship to ensure high performance and teamwork.</li><li>
Oversee food preparation and cooking activities, ensuring consistency, quality, and adherence to food safety and sanitation standards.</li><li>
Source high-quality ingredients, manage inventory, and control food costs to achieve budgetary goals and maximize profitability.</li><li>
Collaborate with the management team to develop pricing strategies, analyze sales data, and identify opportunities for menu optimization and revenue growth.</li><li>
Maintain a clean, organized, and efficient kitchen environment, ensuring compliance with health and safety regulations and standards.</li><li>
Stay informed about industry trends, culinary techniques, and ingredient sourcing, and incorporate new ideas and concepts into menu development.</li><li>
Foster a positive and inclusive work culture that promotes creativity, teamwork, and professional growth among kitchen staff.</li><li>
Represent the company at culinary events, food festivals, and other promotional activities as needed.</li></ul><p></p><p><b><br>
QUALIFICATIONS:</b></p><ul><li>
Culinary degree or equivalent certification from a recognized culinary institution.</li><li>
Proven similar experience as a chef role in a high-volume restaurant or hospitality environment.</li><li>
Proven track record of culinary excellence, with a strong foundation in classic cooking techniques and a creative approach to menu development.</li><li>
Strong leadership and management skills, with the ability to inspire, motivate, and develop a team of culinary professionals.</li><li>
Excellent communication and interpersonal skills, with the ability to collaborate effectively with front-of-house staff, management, and vendors.</li><li>
Passion for food and hospitality, with a commitment to delivering exceptional dining experiences to guests.</li><li>
Ability to work in a fast-paced, high-pressure environment and maintain composure under stress.</li><li>
Knowledge of food safety and sanitation regulations and best practices.</li><li>
Availability to work evenings, weekends, and holidays as needed.</li></ul><p></p><p><b><br>
COMPETENCIES:</b></p><ul><li>
Strong leadership and management skills, with the ability to inspire and motivate a team.</li><li>
Excellent communication and interpersonal skills.</li><li>
Exceptional organizational abilities and attention to detail.</li><li>
Adaptability and the ability to thrive in a fast-paced environment.</li><li>
Problem-solving skills and the ability to make quick decisions under pressure.</li><li>
Maintain cleanliness and organization of workstations, adhering to stringent sanitation standards and food safety regulations.</li><li>
Collaborate effectively with team members to ensure smooth workflow during service.</li><li>
Adhere to portion control guidelines and presentation specifications set by senior kitchen staff.</li><li>
Assist in inventory management, stock rotation, and ordering supplies as required.</li><li>
Uphold high standards of food quality, freshness, and taste.</li></ul><p></p><p><b><br>
WHAT&rsquo;S IN IT FOR YOU?</b></p><ul><li>
One of the most iconic places to be and work.</li><li>
Amazing learning and development program</li><li>
Discounted rates at The Ned Doha</li><li>
Fantastic career growth opportunities</li></ul><p></p><p><br>
At The Ned, we don't just celebrate our diversity, we challenge ourselves to do even better. The Ned is committed to being the best place to work, and ensuring that we have a leading diversity, equity and inclusion programme is central to making that vision a reality.</p><p></p><p><br>
Apply today and join us as a Executive Chef</p><p></p><p><br>
#YESYESYES #MakeitHAPPEN #ShowyouCARE #LovewhatYOUDO #LoveTheNed</p></div></div></div></div><p></p>

Executive Chef

Accor

<div>
 <strong>
  Company Description
  <br/>
  <br/>
 </strong>
 Mantis is a leading, conservation-focused hotel group with eco-lodges, waterways, and curated eco-resorts located all over the world. Sustainable travellers have been enjoying eco-tourism, safaris, and adventure travel with Mantis since 2000. Rooted in conservation, Mantis pursues sustainable business practices and develops tourism products that are respectful of the environment and communities in which they operate. Whether small and intimate or vast and complex, on a sweeping African plain, beach-side escap,e or bustling city, each is an exceptional place for guests to find themselves. While uniquely different in the experiences they offer, all are linked through a collective obsession to be extraordinary, to be rare in a world that mass-produces sameness.
 <br/>
 <br/>
 <strong>
  Job Description
  <br/>
  <br/>
 </strong>
 Hawar Resort by Mantis is seeking an experienced and dynamic Culinary Director to lead and oversee all culinary operations across the resort. The successful candidate will be responsible for maintaining the highest standards of food quality, consistency, innovation, guest satisfaction, and operational excellence across all dining venues. The Culinary Director will play a key role in menu development, talent management, cost control, and culinary innovation while ensuring that all food offerings align with the resort's luxury positioning and guest expectations.
 <br/>
 <br/>
 <strong>
  What Is In It For You
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Unleash the excitement: enticing rewards and unbeatable benefits are waiting for you!
  </li>
  <li>
   Ignite your skills with our cutting-edge Academies for rapid professional growth.
  </li>
  <li>
   Cultivate your talents and watch your career flourish, locally and globally.
  </li>
  <li>
   Drive change through impactful Corporate Social Responsibility activities.
  </li>
  <li>
   Immerse yourself in a vibrant work environment with extraordinary colleagues.
  </li>
  <li>
   Join us on a direct path to success as we skyrocket to new heights!
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Key Responsibilities
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Oversee all culinary operations across the resort, ensuring alignment with brand standards and operational excellence.
  </li>
  <li>
   Lead the development and execution of authentic Italian cuisine concepts, menus, and dining experiences.
  </li>
  <li>
   Ensure consistency and the highest standards in food quality, taste, presentation, and temperature across all kitchens.
  </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.
  </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, succession planning, and performance management.
  </li>
  <li>
   Ensure compliance with HACCP guidelines, hygiene standards, and food safety regulations.
  </li>
  <li>
   Promote best practices in kitchen operations, cleanliness, and grooming standards.
  </li>
  <li>
   Build strong cross-functional relationships with F&amp;B, Operations, Sales &amp; Marketing, and other departments.
  </li>
  <li>
   Identify opportunities for efficiency improvements, cost optimization, and operational excellence.
  </li>
  <li>
   Stay updated on culinary trends, particularly within Italian and Mediterranean cuisine, and implement relevant innovations.
  </li>
  <li>
   Lead by example, fostering a positive, engaged, and high-performing team culture.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Qualifications
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Bachelor&rsquo;s degree in culinary arts, Hospitality Management, or a related field.
  </li>
  <li>
   Professional Culinary Certification from an accredited institution.
  </li>
  <li>
   Minimum 10 years of professional culinary experience, including at least 3 years in a senior culinary leadership role.
  </li>
  <li>
   Strong expertise in Italian cuisine, including menu development, authentic preparation methods, and modern Italian dining trends.
  </li>
  <li>
   Previous experience in luxury hotels, resorts, or high-end standalone restaurants.
  </li>
  <li>
   Proven track record in menu engineering, food cost control, and operational management.
  </li>
  <li>
   Experience managing large culinary teams in a high-volume environment.
  </li>
  <li>
   Strong understanding of international cuisines and dietary requirements.
  </li>
  <li>
   Excellent leadership, communication, coaching, and organizational skills.
  </li>
  <li>
   Knowledge of kitchen management systems, inventory controls, and purchasing procedures.
  </li>
  <li>
   Advanced knowledge of food safety standards and HACCP requirements.
  </li>
  <li>
   Ability to work effectively in a fast-paced, multicultural environment.
  </li>
  <li>
   Fluency in English; additional languages are an advantage.
   <br/>
   <br/>
  </li>
 </ul>
 <strong>
  Preferred Experience
  <br/>
  <br/>
 </strong>
 <ul>
  <li>
   Experience opening or repositioning Italian restaurants within luxury hospitality environments.
  </li>
  <li>
   Experience working in island resorts, destination resorts, or luxury lifestyle hospitality brands.
  </li>
  <li>
   Strong network within the international culinary community and awareness of emerging food trends.
   <br/>
   <br/>
  </li>
 </ul>
 Additional Information
 <br/>
 <br/>
 <strong>
  Our commitment to Diversity &amp; Inclusion:
 </strong>
 We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.
 <br/>
 <br/>
 <strong>
  Why work for Accor?
 </strong>
 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/>
 <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/>
 <br/>
 <strong>
  About Mantis Collection:
 </strong>
 Mantis is a boutique hospitality group that was founded by conservationist Adrian Gardiner in 2000, with its main focus predominantly in Africa and the Middle East. Mantis grew from Adrian&rsquo;s vision to restore and rewild degraded farmland which he developed into a widely-acclaimed Private Game Reserve. This was the first private game reserve in the Eastern Cape and the beginning of eco-tourism in a poverty-stricken province that had few opportunities outside of commercial farming. Adrian and the Mantis team successfully created a place where man and nature could co-exist sustainably. From this initial success, the Mantis model was then developed worldwide, understanding that consumers could use the Mantis portfolio as a mark of quality, consistency and character. Today the diverse portfolio of handpicked properties links up to create travel journeys, which offer guests the opportunity to experience the essence of the location in a setting of tailored luxury. Rooted in conservation, Mantis pursues sustainable business practices and develops tourism products that are respectful of the environment and communities in which they operate.
 <br/>
 <br/>
 Do what you love, care for the world, dare to challenge the status quo!
 <strong>
  #BELIMITLES
 </strong>
</div>


Culinary Director

Sodexo

<div>Role Overview:
<div>Sodexo's Airline Lounge Segment has an exciting opportunity for an <b>Executive Chef </b>to join the elite team supporting our Premium Lounge portfolio at <b>JFK International Airport in New York, NY. </b>This role will lead the culinary experience within the renowned <b>American Express Centurion Lounge</b>, delivering a best in class, upscale dining experience in a thoughtfully designed travel lounge.</div><div></div><div><br>
We are seeking a highly talented culinary leader who thrives in a fast paced, high volume environment and is passionate about creating innovative, elevated menus that enhance the guest experience. The ideal candidate will bring eclectic menu expertise, strong upscale dining experience, and a proven background in high-volume catering and event execution.</div><div></div><div><br>
This is a hands on leadership role responsible for overseeing all aspects of culinary operations, including food preparation, production, presentation, and team leadership. The Executive Chef will lead and develop a team while maintaining the highest standards of quality, consistency, and guest satisfaction.</div>
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 - Associate's Degree or equivalent experience<br>
Minimum Management Experience - 2 years
<br>
Minimum Functional Experience &ndash; 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.</div></div><div></div>

Airline Lounges Executive Chef

Hyatt House Carlsbad

<p><b>Job Summary</b>  <br/>We are seeking a dynamic and dedicated PM Restaurant &lt;PERSON&gt; to lead and oversee daily restaurant operations with enthusiasm and precision. In this role, you will be responsible for ensuring exceptional food quality, maintaining high standards of food safety, and delivering outstanding service experiences. Your expertise in culinary arts, menu planning, and food handling will drive the success of our dining establishment, creating memorable experiences for guests while fostering a positive team environment. This position offers an exciting opportunity to apply your restaurant experience and culinary skills in a fast-paced, energetic setting committed to excellence.</p><p><b>Responsibilities</b></p><ul><li>Manage daily restaurant operations, ensuring smooth workflow and exceptional guest service  </li><li>Oversee food preparation and cooking processes, maintaining high standards of quality and presentation  </li><li>Lead menu planning efforts, incorporating dietary considerations and innovative culinary ideas  </li><li>Supervise dietary aide staff and kitchen team members, providing training on food safety, knife skills, and proper food handling techniques  </li><li>Ensure compliance with all health regulations and food safety protocols to guarantee a safe dining environment  </li><li>Coordinate catering events and special meal preparations, delivering tailored service for diverse occasions  </li><li>Monitor inventory levels of ingredients and supplies, placing orders as needed to support meal preparation and service</li></ul><p><b>Experience</b></p><ul><li>Proven experience in dietary departments or dietary aide roles within a restaurant or healthcare setting  </li><li>Strong background in food industry operations with a focus on culinary arts, food preparation, and cooking techniques  </li><li>Experience in fine dining environments or upscale restaurants is highly desirable  </li><li>Knowledge of menu planning, meal preparation, and food safety standards  </li><li>Skilled in food handling, knife skills, and general kitchen procedures  </li><li>Demonstrated ability to lead a team in a fast-paced setting with excellent communication skills  </li><li>Prior experience with catering services or large-scale food service operations is a plus</li></ul><p>Pay: $13.50 - $27.56 per hour</p><p>Work Location: In person</p>

PM Restaurant Cook III

Coury Hospitality

Why Work at Hotel Carmichael?
<br>At Hotel Carmichael, Autograph Collection, we set the stage for luxury, artistry, and world-class hospitality in Carmel’s vibrant city center. Featuring 122 elegantly appointed guest rooms, the stunning Feinstein’s Cabaret, and the upscale dining experience of Vivante, our hotel is a destination for refined comfort and unforgettable experiences. Curators at Hotel Carmichael are part of a passionate, service-driven team, bringing elegance, culture, and personalized hospitality to every guest.
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EXECUTIVE SOUS CHEF
<br><b>Reports to:</b> Executive Chef
<br><b>Directs:</b> Line Level Culinary Stewards
<br><b>Status:</b> Exempt
<br><br>
<b>SUMMARY:</b><br>
Assist Executive Chef and replace in her absence. Responsible for the consistent preparation of innovative and creative cuisine of the highest quality. Manage kitchen and culinary personnel, coordinate purchase of food, develop menus, and maintain approved food and labor costs.
<br><br>
<b>RESPONSIBILITIES:</b><br>
<ul>
<li>Position will be responsible for the kitchen in Executive Chef's absence. Support senior leadership by developing and assuming key management responsibilities.</li>
<li>Assume the role of liaison between all departments within the culinary division and all other hotel departments.</li>
<li>Supervise departmental performance and provide them council as to the preparation and cooking of various food items. Ensures all products are prepared in a consistent manner and meet departmental appearance/quality standards.</li>
<li>Teach Cooks preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.</li>
<li>Manage hourly kitchen employees through hiring, scheduling, payroll, training, coaching, and evaluating.</li>
<li>Train and update kitchen employees with regard to all applicable policies and procedures.</li>
<li>Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control.</li>
<li>Discuss daily food cost reports with key kitchen and F&B staff.</li>
<li>Prepare production lists concerning food cost controls and supervise requisitioning of food to prevent stockpiling and losses due to spoilage.</li>
<li>Troubleshoot unexpected or unusual situations in the kitchens.</li>
<li>Frequently review finished products for quality prior to leaving kitchens.</li>
<li>Oversee preparation of foods, bear responsibility for final food product served, physical working conditions, kitchen tools and equipment. Responsible for hygiene, safety and sanitary conditions for back-of-the-house.</li>
<li>Follows and enforces all applicable safety procedures specified for kitchen and food services areas.</li>
<li>Organize and facilitate departmental meetings, training and goals setting.</li>
<li>Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate and demonstrating a dedicated and professional approach to management.</li>
<li>Displays an attitude of loyalty, dedication, confidentiality and a willingness to cooperate with other team executives and staff.</li>
<li>Remains at all times appropriately groomed per company grooming standards and wears the uniform provided.</li>
</ul>
QUALIFICATIONS & ATTRIBUTES
<br><ul>
<li>Proficient in the English language (bilingual a plus – Spanish)</li>
<li>Must be able to: Read and understand instructions, safety rules, etc. Write reports with proper format, punctuation, spelling, and grammar, using all parts of speech. Speak with poise, voice control, and confidence, using correct grammar.</li>
<li>Culinary education and/or appropriate level of on the job training and hotel culinary experience</li>
<li>At least 3 years high-volume cooking experience</li>
<li>In-depth skills and knowledge of all kitchen operations</li>
<li>Proficient in general computer knowledge</li>
<li>A true desire to exceed guest expectations in a fast-paced customer service environment</li>
<li>Capable of producing a consistent product in a timely manner</li>
<li>Strong leadership, organizational, interpersonal and communication skills involved in culinary training.</li>
<li>Self-starter who brings solutions and new ideas.</li>
</ul>
<b>PYSICAL DEMANDS:</b><br>
<ul>
<li>Ability to work from a standing position for extended periods of time.</li>
<li>Ability to perform reaching, stooping and/or crouching motions repeatedly.</li>
<li>Dexterity in the hands and fingers needed to effectively manipulate the tools and utensils used in food preparation.</li>
<li>Visual abilities (closeness and depth perception) to ensure quality food preparation and personal safety with various types of equipment.</li>
<li>Must have the sense of smell and taste needed to ensure quality food preparation.</li>
</ul>
<b>WORK ENVIORMENT:</b><br>
While performing the duties of this job, the employee is regularly exposed to heat from the stoves and burners. Daily activities involve the use of knives, slicers, mixers, etc. The kitchen floor may be slippery and wet. Hot liquids in large containers are moved and must be carefully transported. The noise level in the work environment is usually loud.
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<b>REQUIRED PERSONAL PROTECTIVE EQUIPMENT:</b><br>
Closed toe, non-canvas and non-skid soled shoes.

Hotel Carmichael- Chef, Executive Sous

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