culinary manager

Coury Hospitality

Position Summary
<br><br>
The Chef de Cuisine is responsible for overseeing the daily culinary operations of one or more restaurant outlets at The National. This leader ensures exceptional food quality, presentation, and consistency while managing kitchen staff, maintaining inventory and food costs, and enforcing culinary standards that align with the luxury and brand expectations of Hotel Cleveland and Coury Hospitality.
<br><br>
Essential Responsibilities
<br><ul>
<li>Direct and manage all aspects of kitchen operations for assigned outlets, ensuring high standards of food preparation, service, safety, and sanitation.</li>
<li>Develop menus in collaboration with the Executive Chef that are innovative, seasonal, and cost-effective, ensuring alignment with the restaurant’s identity and guest expectations.</li>
<li>Train, mentor, and supervise all kitchen staff including sous chefs, line cooks, prep cooks, and dishwashers.</li>
<li>Monitor food quality and consistency, conducting regular tastings and line checks to ensure excellence.</li>
<li>Maintain proper staffing levels by recruiting, scheduling, and evaluating team performance</li>
<li>Control food cost through waste reduction, portion control, and effective inventory management.</li>
<li>Maintain a clean and safe kitchen that adheres to all health department regulations and company policies.</li>
<li>Collaborate with front-of-house leaders to ensure seamless service and guest satisfaction.</li>
<li>Participate in budgeting and forecasting; track kitchen financial performance and implement corrective actions as needed.</li>
</ul>
Requirements
<br><ul>
<li>Minimum 5 years of progressive culinary experience, with at least 2 years in a leadership role in a high-end restaurant or luxury hotel</li>
<li>Culinary degree or formal training from an accredited culinary school preferred.</li>
<li>Valid ServSafe Food Manager Certification or ability to obtain upon hire.</li>
</ul>
Knowledge, Skills & Abilities
<br><ul>
<li>Strong leadership and team-building skills with the ability to motivate and develop culinary talent.</li>
<li>Exceptional knowledge of culinary techniques, kitchen equipment, and food production methods.</li>
<li>Proven ability to manage food and labor costs while delivering outstanding food quality.</li>
<li>Excellent communication, organization, and time-management skills.</li>
<li>Passion for innovation, quality, and guest satisfaction.</li>
<li>Ability to remain calm and make sound decisions in a fast-paced, high-pressure environment.</li>
</ul>
Physical Demands
<br><ul>
<li>Ability to stand, walk, bend, and lift for extended periods.</li>
<li>Must be able to lift and carry up to 50 lbs.</li>
<li>Exposure to heat, cold, and sharp kitchen equipment.</li>
</ul>


Chef De Cuisine - Hotel Cleveland Autograph Collection

Sodexo

<div>Role Overview:
<p><b>Sodexo's Airline Lounge Segment</b> has an exciting opportunity for a seasoned <b>Sous Chef / Kitchen Manager</b> to join the elite team of professionals who will operate the<b> Alaska Airlines Lounge at SeaTac International Airport in Seattle, WA. </b>We are seeking a talented individual who will commit to the challenges of creating and delivering a upscale experience within a thoughtfully designed travel oasis. The ideal candidate will have an eclectic menu knowledge and upscale experience, with a strong background in high volume catering and events execution. This is a hands-on Chef role requiring previous experience managing upscale food production.</p>
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 policy and prodecure;</li><li>
ensure food safety, sanitation and workplace safety standard compliance;</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 KM or Sous Chef level management experience;</li><li>
safety and sanitation expert, servsafe certified;</li><li>
excellent leadership and communication skills with the ability to maintain the highest of 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 - High School Diploma or GED or Equivalent<br>
Minimum Management Experience - 1 year</div></div>

Airline Lounges Sous Chef / KM

La Petite Maison (LPM)

<div>
 <p>
  La Petite Maison is a premier dining destination celebrated for its culinary excellence and vibrant atmosphere. We are committed to delivering exceptional dining experiences and are on the lookout for a dynamic Restaurant General Manager to join our team for the exciting opening of LPM Doha.
 </p>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   What You&rsquo;ll Do
  </strong>
 </p>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Key Responsibilities:
  </strong>
 </p>
 <ul>
  <li>
   Assist the team in developing recipes and ensuring consistency in food preparation and presentation.
  </li>
  <li>
   Supervise and train kitchen staff, ensuring
   <strong>
    precision
   </strong>
   and adherence to LPM&rsquo;s quality standards.
  </li>
  <li>
   Monitor inventory levels, manage stock, and assist in ingredient ordering.
  </li>
  <li>
   Maintain a
   <strong>
    clean, organized kitchen
   </strong>
   , strictly following food safety and hygiene regulations.
  </li>
  <li>
   Contribute creative ideas for seasonal specials and menu development.
  </li>
  <li>
   Ensure full compliance with health and safety standards in the kitchen.
  </li>
  <li>
   Thrive in a high-pressure environment, adapting to the demands of a
   <strong>
    fast-paced kitchen.
   </strong>
  </li>
 </ul>
 <p>
  <strong>
   What You&rsquo;ll Need:
  </strong>
 </p>
 <ul>
  <li>
   Proven experience as a Chef de Partie or Junior Sous Chef in fine dining or
   <strong>
    high-end
   </strong>
   <strong>
    restaurants.
   </strong>
  </li>
  <li>
   A
   <strong>
    culinary degree
   </strong>
   or equivalent certification (preferred).
  </li>
  <li>
   In-depth knowledge of
   <strong>
    Mediterranean cuisine
   </strong>
   and culinary techniques.
  </li>
  <li>
   A passion for food and
   <strong>
    creativity
   </strong>
   , with meticulous
   <strong>
    attention to detail
   </strong>
   .
  </li>
  <li>
   Strong
   <strong>
    communication
   </strong>
   and
   <strong>
    leadership
   </strong>
   skills, fostering a positive kitchen culture.
  </li>
  <li>
   Flexibility to work evenings, weekends, and holidays.
  </li>
 </ul>
 <p>
  <strong>
   What We Offer:
  </strong>
 </p>
 <ul>
  <li>
   <strong>
    Competitive salary
   </strong>
   and tips.
  </li>
  <li>
   The opportunity to lead a prestigious restaurant and represent an internationally acclaimed brand.
  </li>
  <li>
   Supportive and dynamic team culture.
  </li>
  <li>
   Career advancement opportunities within LPM&rsquo;s global network.
  </li>
 </ul>
 <p>
  <br/>
 </p>
 <p>
  <strong>
   Join Us
  </strong>
 </p>
 <ul>
  <li>
   Step into this exciting role and be part of the LPM legacy, creating moments that guests will cherish forever. Together, let&rsquo;s elevate the LPM experience, one plate, and one smile at a time.
  </li>
 </ul>
</div>


Demi Chef De Partie - Pastry

Green Umbrella Recruitment

<div><h3 class="jobSectionHeader"><b>Job Information</b></h3>
<ul><div><p>Date Opened</p>
<div>04/26/2026
</div></div><div><p>Job Type</p>
<div>Full time
</div></div><div><p>Work Experience</p>
<div>Minimum 10&ndash;15 years of culinary experience, with proven leadership in a senior kitchen role.
</div></div><div><p>Job Opening Status</p>
<div>Open
</div></div><div><p>Industry</p>
<div>Hospitality
</div></div><div><p>City</p>
<div>Muscat
</div></div><div><p>State/Province</p>
<div>Masqat
</div></div><div><p>Country</p>
<div>Sultanate of Oman
</div></div><div><p>Zip/Postal Code</p>
<div>0000</div></div></ul></div>
<br><div><p><b>Job Summary:</b></p><p><br>
The Head Chef is responsible for leading all kitchen operations, ensuring exceptional food quality, consistency, and efficiency. This role involves menu creation, team leadership, cost control, and maintaining high standards of hygiene and safety while delivering a strong culinary identity aligned with the organization&rsquo;s concept.</p><h1 class="jobSectionHeader"><b><br>
Key Responsibilities:</b><br>
</h1><h2 class="jobSectionHeader"><b>
Menu Planning &amp; Development</b></h2><ul><li><br>
 Plan, design, and regularly update menus in line with the restaurant or brand concept</li><li><br>
 Develop seasonal menus, special dishes, and promotions</li><li><br>
 Ensure menu offerings balance creativity, profitability, and operational feasibility</li></ul><h2 class="jobSectionHeader"><b><br>
Kitchen Operations Management</b></h2><ul><li><br>
 Oversee daily kitchen operations and ensure smooth workflow</li><li><br>
 Maintain high standards of food preparation, cooking, and presentation</li><li><br>
 Ensure timely service and coordination with front-of-house teams</li></ul><h2 class="jobSectionHeader"><b><br>
Team Leadership &amp; Management</b></h2><ul><li><br>
 Supervise, train, and manage kitchen staff (Sous Chefs, Line Cooks, etc.)</li><li><br>
 Lead by example to maintain discipline, professionalism, and teamwork</li><li><br>
 Conduct performance evaluations and support staff development</li></ul><h2 class="jobSectionHeader"><b><br>
Food Quality &amp; Consistency</b></h2><ul><li><br>
 Ensure all dishes meet quality, taste, and presentation standards</li><li><br>
 Standardize recipes and cooking procedures</li><li><br>
 Monitor portion control and plating consistency</li></ul><h2 class="jobSectionHeader"><b><br>
Inventory &amp; Cost Control</b></h2><ul><li><br>
 Monitor inventory levels and manage procurement of supplies</li><li><br>
 Control food costs, minimize waste, and optimize resource usage</li><li><br>
 Work closely with suppliers to ensure quality and cost efficiency</li></ul><h2 class="jobSectionHeader"><b><br>
Hygiene, Health &amp; Safety</b></h2><ul><li><br>
 Ensure compliance with food safety and sanitation standards (HACCP)</li><li><br>
 Maintain cleanliness and organization across all kitchen areas</li><li><br>
 Conduct regular checks on food storage, handling, and equipment</li></ul><h2 class="jobSectionHeader"><b><br>
Budget &amp; Financial Management</b></h2><ul><li><br>
 Manage kitchen budget and control operational expenses</li><li><br>
 Analyze cost reports and implement cost-saving initiatives</li><li><br>
 Ensure profitability without compromising quality</li></ul><h2 class="jobSectionHeader"><b><br>
Collaboration &amp; Customer Experience</b></h2><ul><li><br>
 Collaborate with management on events, promotions, and menu launches</li><li><br>
 Handle customer feedback related to food quality and service</li><li><br>
 Continuously improve guest dining experience</li></ul><h2 class="jobSectionHeader"><b><br>
Equipment &amp; Maintenance</b></h2><ul><li><br>
 Ensure proper use and maintenance of kitchen equipment</li><li><br>
 Coordinate repairs and preventive maintenance schedules</li></ul><h3 class="jobSectionHeader"><b><br>
Requirements</b></h3><p></p><h1 class="jobSectionHeader"><b><br>
Experience Required:</b></h1><p><br>
Minimum 10&ndash;15 years of culinary experience, with proven leadership in a senior kitchen role.</p><h1 class="jobSectionHeader"><b><br>
Qualifications:</b></h1><ul><li><br>
 Diploma or Degree in Culinary Arts, Hospitality Management, or related field</li><li><br>
 Certification in Food Safety / HACCP is mandatory</li><li><br>
 Advanced culinary training or international certifications are an advantage</li><li><br>
 Proven experience in managing large kitchen teams and operations</li></ul><h1 class="jobSectionHeader"><b><br>
Skills &amp; Competencies:</b></h1><ul><li><br>
 Strong leadership and team management skills</li><li><br>
 Excellent culinary knowledge and creativity</li><li><br>
 Financial and cost-control expertise</li><li><br>
 Strong organizational and multitasking abilities</li><li><br>
 Ability to work under pressure in a fast-paced environment</li><li><br>
 Excellent communication and problem-solving skills</li><li><br>
 Attention to detail and commitment to quality</li></ul></div><div></div>

Head Chef

Agthia

<div><h2 class="jobSectionHeader"><b>Professional Summary</b></h2><div>
We are seeking an accomplished <b>Head Chef</b> with deep expertise in <b>Modern Chinese cuisine</b>, specializing in refined, elevated Chinese dishes inspired by leading luxury culinary concepts such as Philippe Chow, Mr. Chow, Hakkasan, Hutong, and other contemporary Chinese fine dining brands.</div><div>
The ideal candidate is a master of traditional Chinese culinary techniques with the ability to reinterpret them into modern, premium dining experiences. This role requires exceptional creativity, precision, and consistency to deliver sophisticated dishes with bold, balanced flavors and world-class presentation standards.</div><div>
The Head Chef will be responsible for menu innovation, operational excellence, and maintaining the highest culinary standards aligned with a premium Chinese dining brand identity.</div><h2 class="jobSectionHeader"><b>
Key Responsibilities</b></h2><h3 class="jobSectionHeader"><b>
Culinary Leadership</b></h3><ul><li>
Lead and manage the full kitchen brigade with strong discipline and structure</li><li>
Ensure consistent execution of all menu items at premium fine dining standards</li><li>
Train, mentor, and develop culinary team members to enhance performance and skills</li><li>
Maintain a strong culture of excellence, hygiene, and kitchen efficiency</li></ul><h3 class="jobSectionHeader"><b>
Menu Development &amp; Innovation</b></h3><ul><li>
Design and develop modern Chinese menus aligned with luxury dining concepts</li><li>
Create signature dishes that reflect innovation while respecting traditional Chinese roots</li><li>
Continuously refine presentation, flavor balance, and plating aesthetics</li><li>
Collaborate with culinary leadership on seasonal and promotional menus</li></ul><h3 class="jobSectionHeader"><b>
Operational Excellence</b></h3><ul><li>
Ensure strict adherence to HACCP, food safety, and hygiene standards</li><li>
Manage kitchen workflow, station organization, and operational efficiency</li><li>
Control food costing, portioning, and waste reduction strategies</li><li>
Oversee inventory, supplier selection, and premium ingredient sourcing</li></ul></div>

Head Chef – Modern Chinese Cuisine (Premium Dining)

HUNDRED GROUP

<p>Position Overview</p><p>The <b>Head Chef</b> will be responsible for overseeing all kitchen operations, menu development, food safety compliance, and team leadership across multiple outlets. This role requires creativity, strong leadership, and the ability to maintain consistency and excellence in every dish served.</p><p>Qualifications &amp; Requirements</p><ul><li>Bachelor&rsquo;s degree in <b>Culinary Arts, Hospitality Management, or related field</b>.</li><li>Minimum <b>7&ndash;10 years of culinary experience</b>, with at least <b>3 years in a leadership role</b>.</li><li>Strong knowledge of <b>international cuisine, specialty coffee pairings, and bakery/pastry items</b>.</li><li>Proven ability to manage multi-branch operations.</li><li>Excellent leadership, communication, and organizational skills.</li><li>Food Safety &amp; Hygiene Certification (mandatory).</li><li>CIPS or equivalent knowledge of procurement (advantageous).</li><li>Willing to relocate to Doha</li></ul><p>Work Location: In person</p>

Head Chef for Specialty Coffee Shop & Restaurant

The Library Restaurant & Pub

<p><b>Kitchen Manager &ndash; Full Time</b></p><p><b>The Library Restaurant &amp; Pub | Indianapolis, IN</b></p><p><b>About Us</b><br/>The Library Restaurant &amp; Pub is a locally owned, upscale-casual restaurant on the southwest side of Indianapolis. We&rsquo;re known for our scratch-made menu, warm hospitality, and inviting atmosphere that blends fine food, art, and character. For years, we&rsquo;ve been a local favorite for guests seeking an exceptional dining experience with genuine personality.</p><p>Our team is passionate, professional, and dedicated to excellence. As we continue to grow, we&rsquo;re looking for a hands-on <b>Kitchen Manager</b> to help lead our kitchen and uphold the high standards our guests expect.</p><p><b>Position Summary</b><br/>As Kitchen Manager, you&rsquo;ll oversee daily back-of-house operations in our scratch kitchen&mdash;ensuring every dish meets our standards for quality, consistency, and presentation. You&rsquo;ll lead, train, and motivate a talented culinary team while maintaining an organized, efficient, and cost-effective kitchen environment.</p><p>Reporting to the Head Chef, you&rsquo;ll work closely with leadership to maintain seamless operations, top-tier food quality, and an outstanding guest experience.</p><p><b>Key Responsibilities</b></p><ul><li>Oversee all kitchen operations including prep, cooking, and plating</li><li>Ensure all food is prepared to recipe and presentation standards</li><li>Maintain strict food safety, sanitation, and cleanliness protocols</li><li>Monitor and control food costs, inventory, and waste</li><li>Hire, train, schedule, and develop back-of-house staff</li><li>Create a positive, team-oriented, and high-energy kitchen culture</li><li>Conduct inventory counts and manage supply orders</li><li>Oversee maintenance and upkeep of kitchen equipment</li><li>Collaborate on menu development and seasonal updates</li><li>Complete required reports and maintain accurate records</li></ul><p><b>Qualifications</b></p><ul><li>2+ years of kitchen management experience in a full-service, high-volume restaurant</li><li>Strong leadership, communication, and organizational skills</li><li>Proven ability to train, motivate, and inspire a team</li><li>Solid understanding of food safety, cost control, and kitchen operations</li><li>Basic computer proficiency and familiarity with restaurant systems</li><li>Culinary degree or formal training preferred but not required</li><li>Positive attitude, strong work ethic, and passion for great food</li></ul><p><b>What We Offer</b></p><ul><li>Competitive salary</li><li>Supportive leadership and professional work environment</li><li>Employee dining discounts</li></ul><p><b>Schedule:</b> Full-time, average 50 hours per week<br/><b>Location:</b> 2610 S Lynhurst Dr, Indianapolis, IN 46241</p><p>If you&rsquo;re an experienced kitchen leader who thrives in a fast-paced, team-driven environment and takes pride in delivering consistently excellent food, we&rsquo;d love to meet you. <b>Apply today and become part of The Library&rsquo;s story.</b></p><p>Job Type: Full-time</p><p>Pay: From $20.00 per hour</p><p>Benefits:</p><ul><li>Employee discount</li><li>Paid time off</li></ul><p>Work Location: In person</p>

Kitchen Manager

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