culinary manager

Sodexo

<div>Role Overview:
<p><b>Sodexo Live!'s Airline Lounge Segment</b> has an exciting opportunity for a <b>General Manager, Culinary </b>to join the elite team of professionals who will operate the<b> Alaska Airlines Lounge, at Harvey Milk International Airport in San Francisco, CA. </b>We are seeking a talented individual who will commit to the challenges of creating and delivering a culinary-driven, upscale experience within a thoughtfully designed travel oasis. This is a hands-on manager role requiring previous experience managing upscale food production.</p>
What You'll Do:
<div><b>The successful candidate will:</b></div><ul><li>
have oversight of daily food operations and deliver a high-quality product;</li><li>
achieve company and client financial targets and goals;</li><li>
develop and maintain client and customer relationships;</li><li>
motivate, coach, mentor and develop culinary (hourly) staff;</li><li>
ensure Sodexo standards are met to include compliance with company food and physical safety programs;</li><li>
fully versed in Profit and Loss, inventory and fiscal responsibilities of operating a stand alone business.</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:
<div><b>Is this opportunity right for you? We are looking for candidates who:</b></div><ul><li>
have a work history demonstrating strong leadership skills and the ability to work collaboratively with all levels of the organization;</li><li>
2-3 years experience at the GM or KM level with a recognized concept or company;</li><li>
possess the ability to manage multiple priorities, demonstrate professional communication skills, and exhibit a passion for a high-level of customer service;</li><li>
exhibit flexibility to take on additional responsibilities as needed; and/or</li><li>
demonstrate working knowledge of automated food inventory, ordering, production and management systems as well as menu graphics programs;</li><li>
has experience in financials, preparation and oversight.</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 - Bachelor&rsquo;s Degree or equivalent experience<br>
Minimum Management Experience &ndash; 5 years<br>
Minimum Functional Experience &ndash; 5 years</div></div>

Airline Lounges General Manager, Culinary

Ted Turner Reserves

<div><div>Employer: Turner Enterprises Management, LLC</div><div>
Position: Executive Chef</div><div>
Location: Vermejo Reserve &ndash; Raton, NM</div><div>
Type: Full Time Regular / Salary / Exempt / Benefits-Eligible</div><div>
Housing: Yes</div><div></div><div><br>
At Ted Turner Reserves, we connect people with nature by providing one-of-a-kind outdoor experiences in luxury settings, and we&rsquo;re looking for passionate, energetic individuals to be a part of our growing team.</div><div></div><div><br>
Our premier Reserve, Vermejo, is currently seeking an innovative and passionate Executive Chef to lead our culinary team and deliver exceptional dining experiences that reflect Vermejo's commitment to sustainability and world-class hospitality.</div><div></div><div><b><br>
ABOUT THE POSITION</b></div><p>
The Executive Chef is a dynamic, hands-on culinary leader responsible for overseeing the entire Vermejo culinary operation. This role blends advanced culinary expertise with strong leadership and operational management, ensuring consistently exceptional dining experiences while fostering a collaborative, respectful, and high-performing kitchen culture.</p><p><br>
You will also be responsible for:</p><div><ul><li>
Leading and managing all culinary operations across the property, ensuring excellence in food quality, presentation, and service standards.</li><li>
Collaborating with the Executive Sous Chef and Chef de Cuisine to design innovative, seasonal menus that reflect a strong sense of place and incorporate locally sourced ingredients whenever possible.</li><li>
Establishing and upholding quality standards, presentation guidelines, and culinary consistency across all outlets.</li><li>
Partnering with Hospitality and Marketing teams to support food storytelling, menu features, and visual presentation (articles, photography, and promotions).</li><li>
Maintaining strict compliance with all food safety, sanitation, hygiene, and health regulations per state Board of Health standards; ensuring team-wide adherence.</li><li>
Overseeing inventory management, food rotation, ordering, receiving, and maintenance of par levels.</li><li>
Developing cost-effective menus that balance creativity, guest satisfaction, and profitability while adhering to Ted Turner Reserves Culinary SOPs.</li><li>
Staying current on culinary trends and proactively recommending innovative concepts and enhancements.</li><li>
Hiring, training, mentoring, and supervising kitchen staff, including conducting performance evaluations and addressing disciplinary matters when necessary.</li><li>
Developing and implementing structured training programs for all culinary team members, ensuring readiness and consistency prior to independent work.</li><li>
Ensuring proper and safe use of all kitchen equipment through ongoing training and routine inspections.</li><li>
Fostering a positive, respectful, and professional kitchen environment that supports team growth and engagement.</li><li>
Monitoring and managing departmental budgets, including labor, food, and beverage costs, to achieve financial targets.</li><li>
Collaborating closely with the Hospitality General Manager on departmental priorities, initiatives, and operational needs.</li><li>
Performing additional duties as assigned.</li></ul></div><div><b>
YOUR QUALIFICATIONS</b></div><div>
Essential:</div><div><ul><li>
Minimum of 5 years of experience in high-end culinary environments with demonstrated excellence in execution, creativity, and performance under pressure.</li><li>
Strong expertise in dessert and pastry techniques with an eye for innovative presentation and flavor development.</li><li>
Experience with upscale buffet service and refined plated service standards.</li><li>
Proven leadership skills with the ability to effectively manage, motivate, and collaborate with diverse teams.</li><li>
Experience in inventory management, ordering, and scheduling.</li><li>
Strong understanding of food safety regulations, sanitation standards, and health codes.</li><li>
Commitment to cleanliness, organization, and operational excellence.</li><li>
Ability to remain flexible and adapt to changing priorities and responsibilities.</li><li>
Strong working knowledge of culinary techniques and kitchen equipment.</li><li>
Ability to work varied shifts, including weekends and holidays.</li><li>
You&rsquo;ll need to present documentation establishing both identity and employment authorization within three days of hire pursuant to federal law.</li></ul></div><div>
Preferred:</div><div><ul><li>
High school diploma or GED.</li><li>
Culinary degree or formal culinary training.</li><li>
Experience in luxury hotel or resort environments.</li><li>
At least 2 years of supervisory or leadership experience preferred.</li><li>
Experience with wild game cookery and remote/outdoor culinary operations is a plus!</li></ul></div><div><b>
YOUR QUALITIES</b></div><div><ul><li>
You&rsquo;re alert, friendly and eager to assist guests politely and promptly.</li><li>
You demonstrate care and compassion for team members, putting the needs of the team before your own.</li><li>
You demonstrate excellent communication and teamwork skills.</li><li>
You&rsquo;re self-directed, energetic, and motivated with multi-tasking capabilities.</li><li>
You&rsquo;re creative, adaptive and willing to work with existing core resort philosophy and style.</li><li>
You demonstrate clean work habits and attention to detail.</li><li>
You&rsquo;re committed to food safety and sanitation.</li><li>
You conduct yourself in a professional manner in and out of the work setting.</li></ul></div><div><b>
EMPLOYEE BENEFITS &amp; PERKS</b></div><div>
The Company offers full time employees an elite benefits package, including medical dental and vision insurance, basic life insurance, short term disability, 401(k) plan with matching contributions, paid time off and paid holidays.</div><div></div><div><b><br>
ACCOMMODATIONS</b></div><div>
This position will require you to live in Vermejo headquarters, located approximately 40 miles from the closest town (Raton, NM). Vermejo&rsquo;s location is approximately 4.5 hours&rsquo; drive south of Denver or 4.5 hours&rsquo; drive north of Albuquerque.</div><div></div><div><br>
Vermejo offers single- and double-bedroom dorm room style company housing (subject to availability). You may be subject to sharing a room with one other employee depending on the availability of a single dorm room.</div><div></div><div><br>
You will need to provide or arrange for your own transportation to and from Raton for personal supplies.<br>
<br>
<b>PHYSICAL REQUIREMENTS &amp; WORK ENVIRONMENT</b></div><p>
On a regular basis, you can expect to:</p><div><ul><li>
Stand; walk; move hands and fingers; reach with hands and arms; handle or feel; climb or balance; stoop, kneel, crouch, or crawl and talk or hear.</li><li>
Lift and/or move up to 60 pounds.</li><li>
Perform physical labor for extended periods of time.</li><li>
Be on your feet for extended periods of time.</li></ul></div><p>
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.</p><div><br>
You will regularly be required to work long hours, and you may be exposed to wet and/or humid conditions; high altitude ~7,000+ feet; high precarious places; fumes or airborne particles. You may be exposed to moving mechanical parts and toxic or caustic chemicals. You will be occasionally exposed to vibration. The noise level in the work environment is usually low to moderate.</div><div><i><br>
The physical demands described above are representative of those that must be met to successfully perform the essential functions of this job, and the work environment characteristics are representative of those you may encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Accommodation inquiries must be made to the Company&rsquo;s Human Resources Department for consideration.</i></div><div></div><div><br>
Turner Enterprises Management, LLC is an Equal Opportunity Employer and a Smoke Free/Drug-Free Workplace.</div><div></div><div><br>
For more information, visit https://tedturnerreserves.com/careers/.</div></div>

Executive Chef

Kona Grill

<div><div><p><b>Lead the Culinary Experience at the Global Leader in Vibe Dining!</b></p><p>
Why Join Our Team?</p><ul><li><b>
Industry-Leading Compensation Package</b></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><b>
Comprehensive Benefits Package</b></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><b>
Exclusive Perks &amp; Growth Opportunities</b></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><p><b>
What You&rsquo;ll Do</b></p><p>
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.</p><p><b>
Key Responsibilities</b></p><ul><li><b>
Culinary Leadership &amp; Execution</b></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><b>
Team Leadership &amp; Development</b></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><b>
Operational &amp; Financial Management</b></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><b>
Guest Engagement &amp; Brand Representation</b></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><p><b>
What We&rsquo;re Looking For</b></p><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><p><b>
Why THE ONE GROUP is Your Next Career Move</b></p><p>
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!</p></div><br>
INDMANAGE</div>

Kitchen Manager

Raffles

<div><b>Company Description</b><p><b><br>
Raffles &amp; Fairmont The Red Sea</b>, positioned in the Kingdom&rsquo;s groundbreaking Red Sea Project, will provide visitors access to a nature-focused resort. With 361 rooms, eleven distinct dining concepts, including overwater restaurants with views of the Red Sea and the mangroves, and a spa. It will set new standards in sustainable development, positioned on 200km of untouched coastline, an archipelago of more than 90 unspoiled islands, dormant volcanoes, rich marine habitat, and ancient archaeological sites.</p><b><br>
Job Description</b><br>
<ul><li>
The Chef de Cuisine is responsible for leading the culinary operations at Raffles The Red Sea, delivering exceptional, highly personalized dining experiences that reflect the brand&rsquo;s heritage of elegance, artistry, and legendary service. The role focuses on bespoke, &agrave; la minute cuisine, refined menu curation, and impeccable presentation, ensuring each dish embodies precision, creativity, and a strong sense of storytelling.</li><li>
Key Roles &amp; Responsibilities</li><li>
Oversee all kitchen operations, ensuring flawless execution, consistency, and exceptional presentation in line with Raffles&rsquo; ultra-luxury standards.</li><li>
Design and curate sophisticated, seasonally driven menus that combine global influences with a strong sense of place and identity.</li><li>
Develop and standardize recipes, techniques, and plating, reflecting the highest level of culinary artistry and precision.</li><li>
Collaborate closely with the Cluster Executive Chef and Food &amp; Beverage leadership to create bespoke dining concepts and exclusive guest experiences.</li><li>
Maintain the highest standards of hygiene, safety, and organization within a pristine kitchen environment.</li><li>
Lead, mentor, and inspire a diverse culinary team, fostering a culture of excellence, refinement, and continuous development.</li><li>
Drive training initiatives focused on craftsmanship, attention to detail, and intuitive, personalized service.</li><li>
Manage team performance, scheduling, and succession planning, building a strong and sustainable talent pipeline.</li><li>
Create a positive and high-performance work environment that encourages innovation, accountability, and perfection.</li><li>
Manage food cost, labor cost, and productivity in line with budget expectations while maintaining uncompromising quality.</li><li>
Partner with procurement to source premium, rare, and sustainable ingredients aligned with the brand&rsquo;s positioning.</li><li>
Monitor menu performance and guest feedback to continuously refine and elevate the culinary offering.</li><li>
Deliver immersive, story-driven dining experiences that create emotional connections and unforgettable moments.</li><li>
Engage directly with guests to personalize the experience and enhance their journey through cuisine.</li><li>
Collaborate with marketing and PR teams to develop compelling culinary narratives, exclusive events, and brand activations.</li><li>
Represent Raffles The Red Sea as a culinary ambassador in external engagements and high-profile events.</li><li>
Perform any other duties as assigned by Management.</li></ul><br>
<b>
Qualifications</b><br>
<ul><li>
Degree or diploma in Culinary Arts or a related field from a recognized institution.</li><li>
Minimum 8 years of culinary experience in luxury hotels or fine dining establishments, with at least 3&ndash;4 years in a senior leadership role specializing in Mediterranean cuisine.</li><li>
Strong knowledge of regional Turkish cooking traditions, spices, grilling techniques, meze culture, and bread and pastry preparation.</li><li>
Proven record of leadership, menu innovation, and quality management in a high-end setting.</li><li>
Excellent communication, organizational, and interpersonal skills.</li><li>
Fluent in English; knowledge of Arabic is a distinct advantage.</li><li>
Passion for authentic, high-quality culinary experiences.</li><li>
Creative leadership and mentoring skills.</li><li>
Meticulous attention to detail and presentation.</li><li>
Operational excellence and financial acumen.</li><li>
Warm, guest-focused service mindset.</li><li>
Commitment to sustainability and cultural respect.</li></ul><br>
<b>
Additional Information</b><br>
<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 plus.</li><li>
Regional Experience 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></ul></div>

Chef De Cuisine - Raffles The Red Sea

Omni Hotels

Omni Royal Orleans Hotel
<br><br>
The Omni Royal Orleans offers graceful elegance in a New Orleans French Quarter hotel. Located on the most fashionable corner, St. Louis at Royal, the hotel has received the four-diamond luxury award for over 30 years and has earned the Pinnacle Award for meeting services. Our full property renovation incorporates modern amenities with classic design in our guest rooms, including iconic wrought iron balconies and redesigned public spaces inspired by liveliness of the area's culture through various color palettes and artwork.
<br><br>
Omni Royal Orleans’ associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Royal Orleans Hotel may be your perfect match.
<br><br>
<b>Overview:</b><br>
The Omni Hotel is seeking a talented, quality-driven individual to join it's culinary team as a Sous Chef. In this role, you will be responsible for assisting the Executive Chef in all areas of the kitchen’s operations. As a leader, you will ensure a high standard of cleanliness and hygienic practice throughout the kitchen.
<br><br>
<b>Responsibilities:</b><br>
<ul>
<li>Assisting the Executive Chef in managing the daily production, preparation and presentation of all food for the hotel's restaurant, room service, and banquet operations to ensure a high quality and consistent product is produced, which conforms to all Omni Standards.</li>
<li>Monitor, analyze, and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.</li>
<li>Assisting the Executive Chef in the creation, costing, and implementation of outlets, banquets, seasonal, and specialty menus.</li>
<li>Assuming the responsibilities of the Executive Chef in his or her absence.</li>
<li>Providing kitchen support for restaurant and banquet functions.</li>
<li>Overseeing proper handling and tracing of banquet food returns at the end of functions.</li>
<li>Directing proper sanitation of all kitchen facilities and equipment.</li>
<li>Complying with health code standards for sanitation.</li>
<li>Ensuring that all kitchen equipment is in good working order and files Synergy tickets for any items in need of repair or maintenance.</li>
<li>Directing proper maintenance of all walk-in coolers (rotation of food products and cleanliness).</li>
<li>Knowing expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.</li>
<li>Providing support and leadership to accomplish our Medallia food quality score.</li>
<li>Checking and controlling sign-in and sign-out procedures for kitchen staff.</li>
<li>Performing any other job-related duties as assigned.</li>
</ul>
<b>Qualifications:</b><br>
<ul>
<li>Must have at least 2 years previous culinary management experience in a high volume, full service kitchen, with at least half of that time spent in a banquet food production capacity.</li>
<li>Must have proven culinary skills and must be able to lead, develop, and motivate staff.</li>
<li>Excellent written and verbal communication skills as well as organizational skills.</li>
<li>Must be creative and up to speed on new concepts and food trends.</li>
<li>Both Banquets and Restaurant experienced preferred.</li>
<li>Must be computer literate and detail orientated</li>
<li>Must have basic mathematical skills and be able to create and understand financial reports.</li>
<li>Ability to work a flexible schedule to include weekends and holidays.</li>
<li>College education and/or culinary degree preferred.</li>
<li>Certified as a ServSafe Manager required.</li>
<li>Ability to stand, sit, bend, lift, and carry for extended periods of time</li>
<li>Ability to lift and carry up to 50lbs without assistance.</li>
</ul>
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:
<br>EEOC is the Law Poster.
<br>Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.
<br>If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.

Sous Chef

The Yard Restaurant 

<ul><li><b>Ensure Quality:</b> Oversee the preparation and presentation of all dishes to guarantee they meet the restaurant&rsquo;s high standards for taste, quality, and presentation.</li><li><b>Supervise Kitchen Staff:</b> Manage and mentor kitchen staff, providing guidance, training, and support to ensure a cohesive and efficient team.</li><li><b>Maintain Standards:</b> Uphold food safety and sanitation regulations, ensuring the kitchen operates in a clean and organized manner.</li><li><b>Develop Recipes:</b> Contribute to the creation and refinement of recipes and menus, bringing creativity and innovation to the culinary offerings.</li><li><b>Manage Inventory:</b> Oversee inventory control, including ordering supplies, managing stock levels, and minimizing waste.</li><li><b>Handle Administrative Tasks:</b> Assist with kitchen-related administrative tasks, such as scheduling, cost management, and maintaining accurate records.</li><li><b>Resolve Issues:</b> Address and resolve any issues related to food quality, staff performance, or operational challenges promptly and professionally.</li><li><b>Experience:</b> Proven experience as a Sous Chef or in a similar role within a high-end restaurant or luxury dining environment.</li><li><b>Culinary Skills:</b> Strong culinary skills with extensive knowledge of various cooking techniques and cuisines.</li><li><b>Leadership:</b> Excellent leadership and team management abilities, with a track record of successfully training and motivating kitchen staff.</li><li><b>Organization:</b> Exceptional organizational and multitasking skills, with the ability to thrive in a fast-paced and high-pressure environment.</li><li><b>Food Safety:</b> Thorough understanding of food safety and sanitation practices.</li><li><b>Education:</b> Relevant culinary qualifications or certifications are preferred.</li></ul><p>Job Type: Full-time</p><p>Work Location: In person</p>

Kitchen Sous Chef

IHG Hotels & Resorts

<div><p><b>Executive Chef</b></p><p><b>
Position Summary</b></p><p>
The Executive Chef leads all kitchen operations, ensuring the preparation and delivery of high-quality food that enhances guest satisfaction and overall hotel experience. This role is responsible for culinary leadership, team development, operational efficiency, and maintaining brand standards.<br>
<br>
<b>Key Responsibilities</b></p><ul><li><b>
Kitchen Operations:</b><br>
Oversee daily kitchen activities, ensuring food quality, consistency, and efficient service. Manage inventory, reduce waste, and maintain proper food storage.</li><li><b>
Team Leadership:</b><br>
Supervise, train, and develop kitchen staff. Assign duties, monitor performance, and promote a positive and collaborative work environment.</li><li><b>
Health &amp; Safety:</b><br>
Ensure compliance with hygiene standards, food safety regulations, and company policies. Maintain cleanliness and proper functioning of kitchen equipment.</li><li><b>
Coordination &amp; Communication:</b><br>
Work closely with other departments and support the Food &amp; Beverage Director, including event planning and operational needs.</li><li><b>
Financial Management:</b><br>
Assist in budgeting, control food costs, prepare reports and forecasts, and maintain accurate menu costing.</li><li><b>
Guest Experience &amp; Innovation:</b><br>
Ensure guest satisfaction, respond to feedback, and introduce new ideas based on industry trends.</li></ul><p></p><p><b>
Qualifications</b></p><ul><li>
Degree or certification in Culinary Arts.</li><li>
Minimum 5 years of culinary experience.</li><li>
At least 1 year in a supervisory role.</li><li><p>
Strong knowledge of kitchen operations and food safety standards.</p><p>
</p></li></ul><p>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.</p></div>

Search 10000+ Culinary manager jobs near you this April. New roles added regularly across leading industries. Apply today.

10000 culinary manager jobs Near Me

Airline Lounges General Manager, Culinary

Executive Chef

Kitchen Manager

Chef De Cuisine - Raffles The Red Sea

Sous Chef

Kitchen Sous Chef

Executive Chef