culinary manager

Spurs Sports & Entertainment

At Spurs Sports & Entertainment (SS&E), we work in service of something bigger than ourselves.
 
To us it is so much more than just a game or concert. It takes all the members of our Spurs team to harness the power of sports and entertainment to create moments that excite, memories that endure, and connections that strengthen our community. SS&E owns and operates the San Antonio Spurs (NBA), Austin Spurs (NBA G-League), and the San Antonio FC (USL), and manages day-to-day operations of the Frost Bank Center, Toyota Field and STAR Complex.
 
We know that our people are our greatest asset as an organization. We aspire to provide our teams with meaningful work, to live our values -Integrity, Success & Caring – day-to-day in what we do and foster an inclusive culture for our 1K+ employee workforce.
 
The Associate Manager Culinary Experience serves as a liaison between the organization and its food & beverage partner, ensuring that all general concessions deliver a cohesive, high-quality culinary experience for fans and guests at all Frost Bank Center and Toyota Field events, while staying within budget parameters. This role oversees menu board accuracy, operational readiness, quality control, and service excellence, working collaboratively with culinary, operations, maintenance, and marketing teams to maintain the highest standards of hospitality and event execution. The Associate Manager is primarily focused on the Frost Bank Center General Concessions spaces and Toyota Field food and beverage partners and their operational obligations.
 
What You’ll Do:Food & Beverage Operations: 
<ul>
<li>Partner with Aramark's Assistant General Manager, Concessions Managers, and Concessions Chef to ensure all concession areas are fully operational for each event, maintaining standards for food quality, temperature, presentation, staffing, menu boards, and signage.</li>
<li>Collaborate with the Concessions Chef to plan and deliver seasonal, specialty, and culinary residency program offerings.</li>
<li>Oversee operations in the Family Room, Media Dining, and Owners Suite during Spurs games, ensuring service standards, allergy labeling, and staff readiness.</li>
<li>Responsible for all catering event bookings to include collaboration with clients, providing quotes, ensuring payment arrangements are coordinated.</li>
<li>Support the Catering Manager in ensuring all catering events are properly set and operational prior to starting times.</li>
</ul>
Operations & Maintenance: 
<ul>
<li>Develop and implement processes and procedures for the routine cleaning and maintenance of all general concession spaces and equipment.</li>
<li>Conduct food quality walks during events to monitor presentation, temperature, and consistency, addressing any deficiencies immediately.</li>
<li>Perform monthly venue walks with partner leadership to assess operational readiness, identify repair needs, and ensure timely work order submissions.</li>
<li>Monitor and coordinate POS system repairs, ensuring all devices are fully functional before each event and conduct quarterly preventative maintenance.</li>
</ul>
Event & Partner Collaboration: 
<ul>
<li>Work with the Sponsorship team to ensure fulfillment of all contractual food and beverage obligations.</li>
<li>Collaborate with the Box Office, Sales, and Service teams to provide seamless food and beverage voucher experience.</li>
<li>Support the Associate Director of Culinary Experience in ensuring partner and contractual commitments are consistently met.</li>
</ul>
Financial Management & Administration: 
<ul>
<li>Manage assigned department-related purchase orders to ensure timely ordering and deliveries for each event.</li>
<li>Oversee staff meal voucher requests, distribution, tracking, and expense reconciliation by department.</li>
<li>Ensure all invoices are processed accurately and submitted through Concur for prompt payment.</li>
</ul>
Quality Assurance & Facility Oversight: 
<ul>
<li>Report and track building-related issues with the Facilities team to ensure timely resolution.</li>
<li>Analyze and report on food and beverage trends across concession spaces to identify opportunities for innovation and improvement.</li>
</ul>
Training and Development: 
<ul>
<li>Responsible for management and supervision of Culinary Experience Senior coordinator to ensure all assigned work is completed according to standards and defined objectives.</li>
<li>Provides guidance and on the job training for the Culinary Experience Senior Coordinator in all areas of their job duties to include pre-event planning, event operation, guest service, and post event recaps on areas for improvement.</li>
<li>Create a hands-on training plan that can be used to onboard new Culinary experience team members that allow them to learn and grow while having the support that enables them to be successful.</li>
</ul>
Who You Are: 
<ul>
<li>Must be detail-oriented and highly organized</li>
<li>Requires 5 years’ experience in food & Beverage management, premium hospitality, culinary operations, or event management preferred</li>
<li>Minimum 3 years of professional customer service experience</li>
<li>Able to look at Food and Beverage operations with a Fan Focused point of view</li>
<li>Exceptional interpersonal, leadership and communication skills</li>
<li>Strong knowledge of menu development, food safety standards, and service protocols.</li>
<li>Excellent organizational, communication, and leadership skills.</li>
<li>Ability to work in a fast-paced, deadline-driven environment with flexibility to adapt to changing priorities.</li>
<li>Proficiency in operational reporting, and digital menu management tools.</li>
</ul>
In every position, each employee is expected to: demonstrate alignment with SS&E’s core values and mission, collaborate with internal/external community members and demonstrate ongoing development.
 
If you don’t have experience in every single bullet above, no sweat – we still want to hear from you and encourage you to apply!
 
SS&E is an Equal Opportunity Employer
 
Nothing contained in this job description is intended to be a contract of employment, nor does any information contained here represent a guarantee of employment for a specific duration. Your employment with SS&E is “at will", which means that either you or SS&E may terminate the relationship at any time. Essential functions listed above must be performed with or without accommodations.

Associate Manager Culinary Experience

panaderia

Position Title: Head ChefDepartment: Culinary / Operations Reports To: General Manager / Operations Manager Work Location: Abu Dhabi, UAE Employment Type: Full-TimePosition OverviewThe Head Chef is responsible for overseeing the entire culinary operations of the restaurant, ensuring exceptional food quality, menu innovation, operational efficiency, cost control, staff development, and adherence to UAE food safety and hygiene regulations. This role requires strong leadership, creativity, and a deep understanding of modern culinary trends paired with high standards of kitchen management.Key Responsibilities1. Culinary Operations &amp; Food Quality<ul><li>Lead the preparation, production, and presentation of all food items at the highest standards.</li><li>Maintain consistent food quality, flavor profile accuracy, and aesthetic presentation.</li><li>Conduct regular tasting sessions to ensure menu items meet brand standards.</li><li>Ensure all recipes, SOPs, and plating guidelines are strictly followed by the team.</li><li>Develop signature dishes, seasonal menus, and special event menus.</li></ul>2. Menu Development &amp; Innovation<ul><li>Create and update menus based on market trends, customer feedback, seasonality, and cost analysis.</li><li>Work with management on menu engineering to maximize profitability.</li><li>Introduce new techniques, ingredients, and modern culinary methods to enhance the brand.</li><li>Ensure allergen information and dietary alternatives (vegan, gluten-free, etc.) are available and compliant.</li></ul>3. Leadership &amp; Team Management<ul><li>Recruit, train, and lead the kitchen team.</li><li>Conduct performance evaluations and provide coaching/corrective actions.</li><li>Establish a culture of discipline, professionalism, teamwork, and continuous improvement.</li><li>Develop training plans and succession plans for kitchen staff.</li><li>Ensure proper grooming, uniform standards, and adherence to company policies.</li></ul>4. Health, Safety &amp; Hygiene Compliance<ul><li>Enforce strict hygiene standards (HACCP, Food Control Department requirements).</li><li>Ensure all kitchen staff are trained and certified in food safety.</li><li>Monitor the cleanliness of the kitchen, equipment, and storage areas.</li><li>Conduct daily inspections of workstations and storage.</li><li>Ensure full compliance with Dubai Municipality or local regulatory guidelines.</li></ul>5. Inventory, Procurement &amp; Cost Control<ul><li>Oversee ordering of ingredients, raw materials, and kitchen equipment.</li><li>Establish par levels and manage stock rotation (FIFO, FEFO).</li><li>Maintain proper storage conditions for all food items.</li><li>Monitor food consumption and waste, implementing waste-reduction strategies.</li><li>Work with purchasing department to source quality ingredients at competitive prices.</li><li>Review daily/weekly consumption reports and adjust purchasing plans accordingly.</li><li>Ensure strict cost control: food cost %, portion control, and loss prevention.</li></ul>6. Kitchen Operations &amp; Workflow Management<ul><li>Develop and implement kitchen SOPs, workflows, and checklists.</li><li>Ensure seamless communication between kitchen, service, and operations teams.</li><li>Oversee daily mis-en-place preparation and readiness for service.</li><li>Manage the pass during peak service hours to ensure smooth operation.</li><li>Ensure kitchen equipment is properly maintained and report any maintenance needs.</li></ul>7. Administrative &amp; Reporting Responsibilities<ul><li>Prepare weekly food cost reports and variance explanations.</li><li>Maintain updated recipe cards with costing and photos.</li><li>Assist in budgeting, forecast planning, and manpower scheduling.</li><li>Prepare training records, incident reports, and equipment maintenance logs.</li><li>Participate in management meetings, menu reviews, and operational audits.</li></ul>Qualifications &amp; RequirementsEducation &amp; Certifications<ul><li>Diploma or Degree in Culinary Arts, Hospitality Management, or equivalent.</li><li>Additional certifications in food safety or advanced culinary courses preferred.</li></ul>Experience<ul><li>Minimum 8&ndash;12 years of progressive culinary experience.</li><li>Minimum 3&ndash;5 years as a Head Chef, or similar leadership role.</li><li>Experience in high-volume restaurants.</li><li>UAE experience is an advantage.</li></ul>Skills &amp; Competencies<ul><li>Strong expertise in menu development, food costing, and kitchen management.</li><li>Ability to train, mentor, and build a high-performing team.</li><li>Excellent knowledge of international cuisines and culinary trends.</li><li>Strong organizational and time-management skills.</li><li>Ability to work under pressure and manage peak service efficiently.</li><li>Computer proficiency (MS Office, POS/Inventory systems).</li></ul>Personal Attributes<ul><li>Passionate, creative, and committed to excellence.</li><li>High level of integrity, professionalism, and discipline.</li><li>Strong attention to detail and quality control.</li><li>Adaptable and solution-oriented mindset.</li></ul>Key Performance Indicators (KPIs)<ul><li>Food cost percentage (target adherence).</li><li>Consistency of food quality (internal audits and guest feedback).</li><li>Compliance with hygiene and safety standards.</li><li>Team performance metrics (attendance, training, productivity).</li><li>Reduction of food waste and spoilage.</li><li>Successful execution of menu updates and special events.</li></ul>Salary &amp; Benefits<ul><li>Competitive salary package</li><li>Accommodation or housing allowance</li><li>Transportation allowance</li><li>Duty meals</li><li>Annual leave</li><li>Medical insurance</li><li>Performance-based bonuses</li></ul>Job Type: Full-timePay: AED4,000.00 - AED7,000.00 per month

Head Chef

TIVOLI

<div>Company Description 
Founded in 1933 in Portugal, Tivoli Hotels &amp; Resorts has built and maintained a distinct charismatic character and elegant personality in all its properties. From cosmopolitan hideaways to seaside paradises and a growing global portfolio, Tivoli curates exceptional services and experiences for its cherished guests. 
Job Description 
Qualifications Summary:
The Head Chef &ndash; Benihana Teppanyaki is responsible for overseeing all culinary operations of the Benihana restaurant, ensuring the authentic delivery of Japanese teppanyaki dining experiences while upholding the highest standards of food quality, presentation, hygiene, and safety. The role requires strong leadership, creativity, and brand compliance to guarantee exceptional guest satisfaction and consistency with Benihana International and Tivoli Hotels standards.
Key Responsibilities:
1. Culinary Leadership &amp; Operations<ul><li>
Lead and supervise all kitchen operations of Benihana Teppanyaki, ensuring high-quality food preparation and service.</li><li>
Plan, organize, and control daily kitchen operations including mise en place, live cooking, and service coordination.</li><li>
Ensure authentic preparation and presentation of all teppanyaki, sushi, and Japanese-inspired dishes according to Benihana brand recipes and standards.</li><li>
Oversee stock levels, food costing, and waste control to maintain profitability.</li><li>
Ensure all equipment and teppan grills are properly maintained, cleaned, and safe for use.</li></ul>
2. Team Management &amp; Training<ul><li>
Lead, motivate, and train the teppanyaki chefs and kitchen team to deliver consistent, engaging, and theatrical cooking experiences.</li><li>
Conduct regular performance evaluations and provide coaching and development for team members.</li><li>
Maintain a culture of discipline, teamwork, and excellence within the kitchen.</li><li>
Support HR and Culinary leadership in recruitment and onboarding of chefs.</li></ul>
3. Quality Control &amp; Food Safety<ul><li>
Ensure all dishes meet brand presentation, taste, and portion standards.</li><li>
Work closely with the Hygiene &amp; Food Safety Manager to ensure full compliance with HACCP and local food safety regulations.</li><li>
Implement and monitor cleaning schedules, temperature checks, and proper food storage.</li></ul>
4. Menu Development &amp; Brand Compliance<ul><li>
Collaborate with Benihana Corporate Chefs and Executive Chef for menu planning, seasonal specials, and brand updates.</li><li>
Ensure all menu items, ingredients, and methods adhere strictly to Benihana brand specifications.</li><li>
Stay updated on Japanese culinary trends and recommend innovative ideas while maintaining brand authenticity.</li></ul>
5. Guest Experience &amp; Brand Representation<ul><li>
Deliver an engaging and interactive dining experience through live teppanyaki cooking and chef&ndash;guest interaction.</li><li>
Ensure guest satisfaction through quality, consistency, and memorable presentation.</li><li>
Handle guest feedback professionally and promptly, turning opportunities into positive outcomes.</li></ul> 
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></div>

Head Chef – Benihana Teppanyaki

six senses

<div>Operational Ownership

In this role, I will assume full responsibility for the efficient operation of the Culinary department to provide exceptional products and services within Six Senses brand operating standards and budget.

I will work strategically with the Executive Sous Chef to develop cohesive and productive goals for my department and establish procedures and guidelines to achieve them. I will support overall consistency of the company&rsquo;s vision, quality standards, and concepts consistent with brand identity.

My scope of work includes:

Keep abreast of industry trends and continuously enhance knowledge and skills to improve the product and service offering.

Focus on the rejuvenation of the culinary experience through innovation and guest-centric concepts.

Ensure products and services are constantly assessed and improved to remain relevant, innovative, and aligned with Six Senses wellness and sustainability practices.

Regularly review and maintain rigorous adherence to LQA standards.

Take ownership of guest satisfaction, ensuring an exceptional dining experience.

Handle guest feedback and ensure proper service recovery when required.

Inspect kitchen operations regularly, ensuring maintenance and product improvements are completed on time.

Ensure correct plate presentation and garnish setup for all dishes.

Verify the quality of all incoming produce and ensure compliance with purchasing specifications.

Lead and inspire a team of engaged and talented culinary hosts to achieve Six Senses standards of excellence.

Participate in planning and executing robust business strategies for the kitchen.

Manage monthly inventory efficiently and control food costs.

Adhere to pricing guidelines set by the property.

Maintain thorough knowledge of all facilities and services offered by the property.

Support guest history updates and ensure personalized service delivery.

Uphold a high standard of appearance, grooming, and hygiene, ensuring the same for all team members.

Promote effective interdepartmental communication to support the smooth operation of the property.

Ensure all kitchen operations comply with ethical practices and local laws.

Oversee storage management to maintain proper stock levels and hygiene standards.

Provide guidance on portion control and presentation of all dishes.

Ensure the departmental budget is strictly adhered to and costs are monitored to drive profitability without compromising standards.

Conduct forecasting on a daily, weekly, monthly, and annual basis to ensure budgets are met or exceeded.

Optimize payroll costs through efficient scheduling and productivity.

Prepare and submit legally required and confidential documentation related to the operation.

Attend or conduct meetings and briefings as instructed by my manager.

Perform any additional duties assigned by my manager.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

senior sous chef

Raffles

<div>Company Description 
Company Description
Raffles &amp; Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites. 
Job Description 
The Executive Sous Chef will lead and oversee daily culinary operations across all outlets, ensuring the highest standards of food quality, presentation, and guest satisfaction. This role will support the Executive Chef in managing all aspects of the kitchen and stewarding departments, driving operational excellence, team development, and innovation in menu creation.
Key Responsibilities:<ul><li>
Lead the day-to-day operations of the kitchen through an active presence in all culinary areas, fostering teamwork, creativity, and consistency.</li><li>
Support the Executive Chef in overseeing all culinary and stewarding functions, including Banquet operations, ensuring smooth coordination across all outlets.</li><li>
Supervise the Stewarding Department with focus on scheduling, cost management, inventory, and colleague performance.</li><li>
Manage food cost, labor, purchasing, and inventory control in line with budgetary objectives.</li><li>
Collaborate with culinary leadership on menu design, development, costing, and seasonal promotions that drive revenue and guest engagement.</li><li>
Ensure strict adherence to hygiene, sanitation, and food safety standards (HACCP), maintaining an exemplary kitchen environment.</li><li>
Source high-quality local ingredients and build strong relationships with suppliers to ensure freshness and sustainability.</li><li>
Partner with Front of House leaders to enhance service delivery by training colleagues on menu knowledge and culinary storytelling.</li><li>
Personally engage with guests and respond to feedback, ensuring exceptional and memorable dining experiences.</li><li>
Participate in recruitment, onboarding, and continuous development of culinary colleagues, promoting a culture of excellence and learning.</li><li>
Actively contribute to colleague engagement and recognition initiatives across the culinary division.</li><li>
Collaborate with the Marketing and PR teams to promote the resort&rsquo;s culinary offerings through media, events, and social platforms.</li><li>
Lead the kitchen team in the absence of the Executive Chef or Cluster Executive Chef.</li><li>
Uphold company policies, service standards, and brand values at all times.</li><li>
Perform other duties as assigned to meet business needs.</li></ul> 
Qualifications<ul><li> 
Minimum of 2 years&rsquo; experience in a similar leadership role within a luxury, high-volume hotel or resort environment.</li><li>
Strong culinary foundation with hands-on experience across multiple kitchen operations.</li><li>
Proven ability to manage and inspire large, multicultural teams with clear communication and a collaborative approach.</li><li>
Creative and strategic thinker with a passion for innovation and continuous improvement.</li><li>
Strong understanding of cost control, inventory management, and food safety compliance.</li><li>
Adaptable and resilient in fast-paced, dynamic environments.</li><li>
Excellent interpersonal and guest engagement skills.</li><li>
Culinary degree or equivalent professional certification required.</li><li>
Advanced knowledge of food safety and HACCP standards.</li><li>
Flexibility to work varied schedules, including evenings, weekends, and public holidays.</li><li>
Media-friendly and confident representing the culinary team in events and promotions.</li></ul> 
Additional Information 
<ul><li>
Understanding of Ultra-Luxury guest expectations and brand alignment.</li><li>
experience in project coordination, scheduling, and document control during pre-Opening stages.</li><li>
Experience in pre-opening is a must.</li><li>
A proactive, anticipatory approach with a strong sense of ownership and accountability.</li><li>
Impeccable grooming and personal presentation aligned with Luxury standards.</li><li>
Service-oriented with exceptional attention to detail.</li><li>
Professional grooming and presentation at all times.</li><li>
High energy level and self-motivated approach to achieving excellence.</li><li>
Ability to work collaboratively and contribute effectively in a team environment.</li></ul></div>

Executive Sous Chef - Raffles the Red Sea.

Accor

Company Description Raffles & Fairmont the Red Sea, positioned in the kingdom's groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. with 361 room, eleven distinct dining concepts, including overwater restaurant with views of the Red Sea and the mangroves, and a Spa. The resort will be situated next to an 18-hole championship golf course, reflecting Fairmont's association as a world class golf destination. it will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled island, dormant volcanoes, rich marine habitat, and ancient archaeological sites. Job Description The Executive Sous Chef will lead and oversee daily culinary operations across all outlets, ensuring the highest standards of food quality, presentation, and guest satisfaction. This role will support the Executive Chef in managing all aspects of the kitchen and stewarding departments, driving operational excellence, team development, and innovation in menu creation. Key Responsibilities <ul> <li>Lead the day-to-day operations of the kitchen through an active presence in all culinary areas, fostering teamwork, creativity, and consistency.</li> <li>Support the Executive Chef in overseeing all culinary and stewarding functions, including Banquet operations, ensuring smooth coordination across all outlets.</li> <li>Supervise the Stewarding Department with focus on scheduling, cost management, inventory, and colleague performance.</li> <li>Manage food cost, labor, purchasing, and inventory control in line with budgetary objectives.</li> <li>Collaborate with culinary leadership on menu design, development, costing, and seasonal promotions that drive revenue and guest engagement.</li> <li>Ensure strict adherence to hygiene, sanitation, and food safety standards (HACCP), maintaining an exemplary kitchen environment.</li> <li>Source high-quality local ingredients and build strong relationships with suppliers to ensure freshness and sustainability.</li> <li>Partner with Front of House leaders to enhance service delivery by training colleagues on menu knowledge and culinary storytelling.</li> <li>Personally engage with guests and respond to feedback, ensuring exceptional and memorable dining experiences.</li> <li>Participate in recruitment, onboarding, and continuous development of culinary colleagues, promoting a culture of excellence and learning.</li> <li>Actively contribute to colleague engagement and recognition initiatives across the culinary division.</li> <li>Collaborate with the Marketing and PR teams to promote the resort's culinary offerings through media, events, and social platforms.</li> <li>Lead the kitchen team in the absence of the Executive Chef or Cluster Executive Chef.</li> <li>Uphold company policies, service standards, and brand values at all times.</li> <li>Perform other duties as assigned to meet business needs.</li> </ul> Qualifications <ul> <li>Minimum of 2 years' experience in a similar leadership role within a luxury, high-volume hotel or resort environment.</li> <li>Strong culinary foundation with hands on experience across multiple kitchen operations.</li> <li>Proven ability to manage and inspire large, multicultural teams with clear communication and a collaborative approach.</li> <li>Creative and strategic thinker with a passion for innovation and continuous improvement.</li> <li>Strong understanding of cost control, inventory management, and food safety compliance.</li> <li>Adaptable and resilient in fast paced, dynamic environments.</li> <li>Excellent interpersonal and guest engagement skills.</li> <li>Culinary degree or equivalent professional certification required.</li> <li>Advanced knowledge of food safety and HACCP standards.</li> <li>Flexibility to work varied schedules, including evenings, weekends, and public holidays.</li> <li>Media friendly and confident representing the culinary team in events and promotions.</li> </ul> Additional Information <ul> <li>Understanding of Ultra Luxury guest expectations and brand alignment.</li> <li>Experience in project coordination, scheduling, and document control during pre Opening stages.</li> <li>Experience in pre opening is a must.</li> <li>A proactive, anticipatory approach with a strong sense of ownership and accountability.</li> <li>Impeccable grooming and personal presentation aligned with Luxury standards.</li> <li>Service oriented with exceptional attention to detail.</li> <li>Professional grooming and presentation at all times.</li> <li>High energy level and self motivated approach to achieving excellence.</li> <li>Ability to work collaboratively and contribute effectively in a team environment.</li> </ul>

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Associate Manager Culinary Experience

Head Chef

Head Chef – Benihana Teppanyaki

Head Chef – Benihana Teppanyaki

senior sous chef

Executive Sous Chef - Raffles the Red Sea.

Executive Sous Chef - Raffles the Red Sea.