culinary manager

Qatar Airways

<div><div><div><div><div><div><h3 class="jobSectionHeader"><b>General Information
</b></h3></div></div><div><div><div><div>Ref #
</div><div>231488
</div></div><div><div>Location
</div><div>Qatar-Doha
</div></div><div><div>Job family
</div><div>Corporate &amp; Commercial
</div></div><div><div><ul><li>Closing Date: 2026-04-30</li></ul><br>
</div></div></div></div></div><div></div><div><h3 class="jobSectionHeader"><b>Description
</b></h3></div><div></div><div><div><div><div><p>At Qatar Airways, we craft cutting-edge inflight products, enhance passenger comfort, and drive innovation in aviation design. From concept to launch, our Product Development and Design (PDD) Team collaborates with industry leaders to create products that set new standards in travel.</p><p>
If you are passionate about innovation, customer experience, technology, and design, this is your chance to make a lasting impact in the aviation industry. Join our Product Development and Design Team that transforms ideas into reality and shapes the future of airline experiences.</p><p><b>
About the Role:</b></p><p>
As the Culinary Development Manager &ndash; Inflight Dining, you will be responsible for shaping and delivering Qatar Airways&rsquo; world-class inflight food and beverage strategy across its global network.</p><p>
Leading menu strategy, development, and execution, you will translate the airline&rsquo;s culinary philosophy into innovative, consistent, and high-quality offerings that exceed customer expectations while remaining operationally and commercially viable.</p><p>
Working closely with internal stakeholders, global catering partners, QACC, guest chefs, and suppliers, you will ensure culinary excellence, compliance with food safety and quality standards, and continuous enhancement of the onboard dining experience across all cabin classes.</p><p>
This is a highly collaborative, hands-on leadership role requiring strong creativity, strategic thinking, and the ability to deliver results in a fast-paced, global operating environment.</p><p>
As part of your role, your responsibilities will include:</p><ul><li>
Define and lead inflight dining strategy, ensuring alignment with Qatar Airways&rsquo; brand, culinary vision, and five-star standards.</li><li>
Develop, analyze, refine, and implement inflight menus across all cabin classes, ensuring balance between taste, presentation, operational feasibility, and dietary and allergen requirements.</li><li>
Manage and oversee global catering partners, both onsite and remotely, to ensure consistent menu execution, quality, and service performance.</li><li>
Collaborate with suppliers, guest chefs, and sourcing teams to drive innovation, improve product consistency, and optimize cost-effectiveness.</li><li>
Ensure full compliance with food safety, regulatory, and culinary SOPs in collaboration with QRCS compliance teams.</li><li>
Monitor customer feedback, market trends, and culinary innovation to continuously evolve and future-proof the inflight dining proposition.</li><li>
Conduct audits, site visits, and performance reviews, preparing detailed reports and insights for senior management.</li><li>
Support change management initiatives, driving culinary transformation, sustainability, and continuous improvement across the network.</li></ul><p><b>
Be part of an extraordinary story:</b></p><p>
Your skills. Your imagination. Your ambition. Here, there are no boundaries to your potential and the impact you can make. You&rsquo;ll find infinite opportunities to grow and work on the biggest, most rewarding challenges that will build your skills and experience. You have the chance to be part of our future and build the life you want while being part of an international community.</p><p>
Our best is here and still to come. To us, impossible is only a challenge. Join us as we dare to achieve what&rsquo;s never been done before.</p><div>
Together, everything is possible.</div>
</div></div></div></div><div><div><div><h3 class="jobSectionHeader"><b>Qualification
</b></h3></div></div><div><div><div><div><p><b>About You:</b></p><p>
To be successful in this role, you will bring the following:</p><ul><li>
Bachelor&rsquo;s or Master&rsquo;s degree in Hotel Management, Culinary Arts, or a related field.</li><li>
Minimum 6&ndash;10+ years of hands-on food and beverage experience in a senior culinary role, preferably within airline catering or inflight dining.</li><li>
Strong knowledge of global cuisines, culinary techniques, food trends, and premium food presentation.</li><li>
Proven ability to design and deliver inflight menus that balance creativity, customer appeal, cost efficiency, and operational requirements.</li><li>
Experience working with suppliers and catering partners, ensuring compliance with airline, regulatory, and food safety standards.</li><li>
Strong commercial and analytical acumen, including budgeting, forecasting, cost control, and performance reporting.</li><li>
Proven leadership, change management, and stakeholder engagement skills, with the ability to operate effectively in a fast-paced, global, multicultural environment.</li></ul><p><b>
About Qatar Airways Group:</b></p><p>
Our story started with four aircraft. Today, we deliver excellence across 12 different businesses coming together as one. We&rsquo;ve grown fast, broken records, and set trends that others follow. We don&rsquo;t slow down due to fear of failure. Instead, we dare to achieve what&rsquo;s never been done before.</p><p>
So, whether you&rsquo;re creating a unique experience for our customers or innovating behind the scenes, every person contributes to our proud story. A story of spectacular growth and determination. Now is the time to bring your best ideas and passion to a place where your ambition will know no boundaries, and be part of a truly global community.</p><p><b>
How to apply:</b></p><div>
If you&rsquo;re ready to join a progressive team and have a challenging and rewarding career, then apply now by uploading your CV and completing our quick application form.</div>
</div></div><div><div>https://aa115.taleo.net/careersection/QA_External_CS/jobapply.ftl?lang=en&amp;job=231488</div></div></div></div></div></div></div></div><div></div>

Culinary Development Manager – Inflight Dining (Arabic Cuisine)

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

BRU Burger Bar - South Bend

<div></div><div><div><div><div><div><div><div><div><b>Since 1997, Mike Cunningham, owner of Cunningham Restaurant Group (CRG), has created an array of unforgettable dining experiences for guests. From its humble beginnings in Brownsburg, Indiana to a growing tri-state restaurant group, CRG represents a steady beat of expansion and innovation fueled by a commitment to community impact. Our vision is reflected in forty restaurants&hellip;eighteen concepts&hellip; and sustainable, consistent growth.</b></div><div><b><br>
Job Overview</b>: As a Kitchen Manager, you will be responsible for overseeing the culinary operations within the restaurant. You will lead a team of talented chefs and kitchen staff, ensuring the highest standards of food quality, consistency, and innovation. The Kitchen Manager will play a crucial role in menu execution, kitchen management, and maintaining an efficient and cost-effective kitchen operation.</div><div><b><br>
Key Responsibilities:</b></div><ul><li><div><b>
Culinary Leadership:</b></div><ul><li><div>
Develop and maintain a culinary vision and strategy for each restaurant concept within the company.</div></li><li><div>
Create and update menus, ensuring they are on-trend, seasonally relevant, and aligned with each concept's theme and target audience.</div></li></ul></li><li><div><b>
Team Management:</b></div><ul><li><div>
Recruit, train, and supervise kitchen staff, fostering a positive and collaborative work environment.</div></li><li><div>
Set clear performance expectations, conduct regular evaluations, and provide constructive feedback for improvement.</div></li></ul></li><li><div><b>
Quality Assurance:</b></div><ul><li><div>
Uphold the highest standards of food quality, consistency, and presentation in all our restaurants.</div></li><li><div>
Oversee the food preparation process, including quality control, portioning, and plating.</div></li></ul></li><li><div><b>
Kitchen Operations:</b></div><ul><li><div>
Manage kitchen operations efficiently, including inventory management, cost control, and wastage reduction.</div></li><li><div>
Ensure compliance with health and safety regulations and maintain a clean and organized kitchen.</div></li></ul></li><li><div><b>
Financial Management:</b></div><ul><li><div>
Collaborate with the company's management team to set and achieve budget and financial targets.</div></li><li><div>
Monitor food costs, purchasing, and pricing strategies to maximize profitability.</div></li></ul></li></ul><div><b><br>
Qualifications:</b></div><ul><li><div>
Proven experience as a Kitchen Manager or similar role in a restaurant environment.</div></li><li><div>
Culinary degree or equivalent training preferred.</div></li><li><div>
Strong leadership and team-building skills.</div></li><li><div>
Excellent organizational and problem-solving abilities.</div></li><li><div>
Knowledge of food cost control and budget management.</div></li><li><div>
Food safety and sanitation certification is preferred</div></li></ul><div><b><br>
Physical Requirements:</b></div><ul><li><div>
Flexibility to work evenings, weekends, and holidays.</div></li><li><div>
Mobility to move about the kitchen as necessary.</div></li><li><div>
Ability to lift and carry heavy objects; i.e. pots, pans, kitchen equipment</div></li><li><div>
Attention to detail and accuracy is essential</div></li></ul><div><b>
Benefits:</b></div><ul><li><div>
Medical, dental, and vision insurance</div></li><li><div>
Flexible spending accounts available</div></li><li><div>
401k with company match</div></li><li><div>
Paid time off</div></li><li><div>
Excellent dining benefits</div></li></ul><div><br>
CRG offers competitive compensation and opportunities for advancement within our restaurants. If you are passionate about delivering outstanding customer service and thrive in a dynamic restaurant environment, we encourage you to apply. Join our team and be part of an exciting dining experience!</div></div></div></div></div></div></div></div><p></p>

Kitchen Manager - BRU Burger Bar, South Bend

Omni Hotels

Omni Nashville Hotel
<br>The Omni Nashville Hotel was specially created to be an authentic expression of Nashville’s vibrant music culture. Across from the Music City Center, the luxury hotel is a one-of-a-kind experience, fully integrated with an expansion of the Country Music Hall of Fame and Museum on four levels. Located on Fifth Avenue between Demonbreun and Korean Veterans Blvd. The Omni Nashville Hotel design is a modern expression of the city’s distinct character, incorporating natural materials, exposed steel and regional limestone. The multi-story hotel and expanded museum shares meeting and entertainment space and brings additional restaurants and retail venues to this dynamic destination in downtown Nashville.
<br><br>
The Omni Nashville Hotel’s 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 Nashville may be your perfect match.
<br><br>
Omni Nashville Hotel is excited to offer competitive wages and benefits, growth opportunities, paid time off, and hotel stay discounts! If you love hospitality, and have a passion to serve others then you’ll love working with the Omni Nashville Hotel – apply today!
<br><br>
Responsible for directing, coordinating, training, and supervising the Banquet culinary team. To provide technical and administrative assistance to ensure efficient, effective operation of the kitchen and food production outlets.
<br><br>
Responsibilities
<br><br>
<ul>
<li>Responsible for planning, evaluating, organizing, hiring, and directing the activities of Banquets culinary team to includes Sous Chefs, and line level culinarians.</li>
<li>Ensures that all policies, procedures, and guidelines are followed by department personnel.</li>
<li>Provides the necessary training, motivation, and leadership for all department personnel.</li>
<li>Responsible for efficient food and labor cost.</li>
<li>Responsible for overseeing equipment maintenance and safety in all food service areas.</li>
<li>Training and education of staff from the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge.</li>
<li>Monitor china, glass and silver usage/breakage and inventory. Able to source product and specs for any needed equipment.</li>
<li>Responsible for all administrative duties which are necessary in the functioning of the department.</li>
<li>Responsible for cleanliness and organization of all walk-in coolers and freezers, to include pastry, all reach in coolers, dry storage, and public use areas of kitchen. This is a daily task that must be completed.</li>
<li>Control food safety and sanitation within the entire kitchen, educate and train in needed areas. Check dates and quality of all areas of food service.</li>
<li>Oversees and participates in food production.</li>
<li>Attends BEO meetings to ensure guarantees and food products are correct. Must communicate all guarantees and food changes to appropriate culinary areas.</li>
<li>Works one to two days ahead of his operation to ensure product delivery is on time and to insure on his days off anyone covering has what they need to operate.</li>
<li>Responsible for overall banquet food operation to ensure quality and quantity.</li>
<li>Develop strong working relation with the Banquet, Stewarding, Catering, and Conventions Services teams, and remain in constant communication to ensure clients needs are met always.</li>
<li>Able to expedite and perform all station or line cook functions.</li>
<li>Completes daily production list for line staff and delegates assigned duties, follow purchasing and ordering established guidelines.</li>
<li>Responsible for all sauce, stock, dressings and butchery production according to kitchen standards and specifications.</li>
<li>Works with staff on mise en plas and checks each station for completion and quality prior to service.</li>
<li>Current with food industry, broad, advanced culinary knowledge, and cooking skills, able to teach.</li>
<li>Able to develop recipes, food cost analysis and menu development across all meal periods.</li>
<li>Able to write, develop, and execute a special function menu within budget for banquets with the current food philosophy and technique established.</li>
<li>Fluent in all areas of food safety and health department as determined by the Tennessee Department of Health and corporate mandated ECOSURE.</li>
<li>Involved with work- and work-related issues, communicates with other managers outside of Food & Beverage Department to contribute to a smooth hotel operation.</li>
<li>Reads and is well versed on industry related journals to include popular magazines, food writing, media, and industry related functions.</li>
<li>Maintains a positive attitude and positive, inspiring, motivated, kitchen environment.</li>
<li>Set priorities for the Kitchen Notes culinary team and provide feedback to others that enhances performance.</li>
<li>Anticipates needs, forecasts results, and analyzes work processes for personnel in the department.</li>
<li>Ensures outlet meets budgeted levels, and manages department payroll on a weekly basis</li>
<li>Performs any other duties assigned by management.</li>
</ul>
Qualifications
<br><ul>
<li>3+ years previous Department Head Cuulinary Leadership experience in a high-volume Banquet kitchen within a hotel operation required.</li>
<li>Associates degree or higher preferred in Culinary Arts.</li>
<li>Serve Safe certified food manager.</li>
<li>Candidate must have proven leadership skills and must be able to delegate, effectively train, develop and motivate staff. Ability to effectively mentor leadership positions, to include sous chefs, culinary supervisors and J-1 participants.</li>
<li>Ability to work well under pressure, think clearly, quickly and make concise decisions in a fast-paced environment.</li>
<li>Highly developed customer service skills; possessing a friendly approachable demeanor and strong problem-solving abilities, with a keen eye for detail.</li>
<li>Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests.</li>
<li>Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards.</li>
<li>Ability to clearly, professionally and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone.</li>
<li>Excellent knowledge of food handling and presentation.</li>
<li>Candidate must be creative and up to speed on new concepts and food trends.</li>
<li>Computer proficiencies including Microsoft office and payroll software experience.</li>
<li>Must have basic mathematical skills and be able to create and understand financial reports.</li>
<li>Must have experience managing payroll and scheduling.</li>
<li>Maintain a professional business appearance, attitude, and performance.</li>
<li>Must have a flexible schedule and be willing to work nights, weekends, and holidays when necessary.</li>
<li>Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance.</li>
<li>Stand or walk for an extended period or for an entire work shift.</li>
<li>Requires repetitive motion of arms, hands, and legs.</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.

Banquet Chef

Bru Burger Bar - Plainfield

<div><div><div><p><b>Since 1997, Mike Cunningham, owner of Cunningham Restaurant Group (CRG), has created an array of unforgettable dining experiences for guests. From its humble beginnings in Brownsburg, Indiana to a growing tri-state restaurant group, CRG represents a steady beat of expansion and innovation fueled by a commitment to community impact. Our vision is reflected in forty restaurants&hellip;eighteen concepts&hellip; and sustainable, consistent growth.</b></p><div></div><div><div><div><b><br>
Job Overview</b>: As a Kitchen Manager, you will be responsible for overseeing the culinary operations within the restaurant. You will lead a team of talented chefs and kitchen staff, ensuring the highest standards of food quality, consistency, and innovation. The Kitchen Manager will play a crucial role in menu execution, kitchen management, and maintaining an efficient and cost-effective kitchen operation.</div><div></div><div><b><br>
Key Responsibilities:</b></div><ul><li><div><b>
Culinary Leadership:</b></div><ul><li><div>
Develop and maintain a culinary vision and strategy for each restaurant concept within the company.</div></li><li><div>
Create and update menus, ensuring they are on-trend, seasonally relevant, and aligned with each concept's theme and target audience.</div></li></ul></li><li><div><b>
Team Management:</b></div><ul><li><div>
Recruit, train, and supervise kitchen staff, fostering a positive and collaborative work environment.</div></li><li><div>
Set clear performance expectations, conduct regular evaluations, and provide constructive feedback for improvement.</div></li></ul></li><li><div><b>
Quality Assurance:</b></div><ul><li><div>
Uphold the highest standards of food quality, consistency, and presentation in all our restaurants.</div></li><li><div>
Oversee the food preparation process, including quality control, portioning, and plating.</div></li></ul></li><li><div><b>
Kitchen Operations:</b></div><ul><li><div>
Manage kitchen operations efficiently, including inventory management, cost control, and wastage reduction.</div></li><li><div>
Ensure compliance with health and safety regulations and maintain a clean and organized kitchen.</div></li></ul></li><li><div><b>
Financial Management:</b></div><ul><li><div>
Collaborate with the company's management team to set and achieve budget and financial targets.</div></li><li><div>
Monitor food costs, purchasing, and pricing strategies to maximize profitability.</div></li></ul></li></ul><div></div><div><b><br>
Qualifications:</b></div><ul><li><div>
Proven experience as a Kitchen Manager or similar role in a restaurant environment.</div></li><li><div>
Culinary degree or equivalent training preferred.</div></li><li><div>
Strong leadership and team-building skills.</div></li><li><div>
Excellent organizational and problem-solving abilities.</div></li><li><div>
Knowledge of food cost control and budget management.</div></li><li><div>
Food safety and sanitation certification is preferred</div></li></ul><div></div><div><b><br>
Physical Requirements:</b></div><ul><li><div>
Flexibility to work evenings, weekends, and holidays.</div></li><li><div>
Mobility to move about the kitchen as necessary.</div></li><li><div>
Ability to lift and carry heavy objects; i.e. pots, pans, kitchen equipment</div></li><li><div>
Attention to detail and accuracy is essential</div></li></ul><div><b>
Benefits:</b></div><ul><li><div>
Medical, dental, and vision insurance</div></li><li><div>
Flexible spending accounts available</div></li><li><div>
401k with company match</div></li><li><div>
Paid time off</div></li><li><div>
Excellent dining benefits</div></li></ul><div></div><div><br>
CRG offers competitive compensation and opportunities for advancement within our restaurants. If you are passionate about delivering outstanding customer service and thrive in a dynamic restaurant environment, we encourage you to apply. Join our team and be part of an exciting dining experience!</div></div></div></div></div></div>

Kitchen Manager - BRU Burger Bar, Plainfield

Holiday Inn

<div><p><b>Role Purpose</b></p><div>
As Executive Chef, you&rsquo;ll direct all kitchen activities and prepare our delicious food - helping create memorable experiences for guests - whenever and wherever they dine. You&rsquo;ll also ensure quality, kitchen maintenance, and inventory functions kept to our high standards - to make sure your kitchen is always running smoothly.
</div><div></div><p><b>Key Accountabilities</b></p><ul><li><b>People</b></li><li>Direct kitchen activities and ensure proper staffing.</li><li>Develop team performance through coaching and setting goals.</li><li>Initiate HR actions when needed.</li><li>Foster a collaborative working environment across departments.</li><li>Communicate regularly with department heads for kitchen needs.</li><li>Train colleagues to meet compliance and quality standards.</li></ul><div><b>
Guest Experience</b></div><ul><li>Encourage and utilize guest feedback for satisfaction improvements.</li><li>Respond to guest inquiries about dishes and services.</li><li>Assist in event planning with the Food and Beverage Director.</li><li>Ensure equipment is operational and facilities are clean and stocked.</li><li>Set and achieve quality and guest satisfaction goals.</li><li>Analyze guest insights to enhance loyalty.</li><li>Maintain regular communication with guests to meet expectations.</li></ul><p>
Responsible Business</p><ul><li><div><b>
Responsible Business</b></div></li><li><ul><li>Ensure dish quality and maintain a memorable guest experience.</li></ul></li><li><ul><li>Monitor competitors and industry trends for innovative ideas.</li></ul></li><li><ul><li>Ensure safe storage of food and drinks; minimize waste.</li></ul></li><li><ul><li>Maintain hygiene and functionality in the kitchen.</li></ul></li><li><ul><li>Follow regulations and company policies.</li></ul></li><li><ul><li>Manage food and beverage marketing and promotions.</li></ul></li><li><ul><li>Mange Banquet and catering Business achievement .</li></ul></li><li><ul><li>Handle inventory effectively and prepare for ad-hoc duties.</li></ul></li><li><ul><li>May serve as the manager on duty.</li></ul></li><li><div><b>
Financial</b></div></li><li><ul><li>Complete forecasts and departmental reports.</li></ul></li><li><ul><li>Assist in preparing the annual budget and departmental goals.</li></ul></li><li><ul><li>Maintain cost documentation for kitchen items.</li></ul></li><li><ul><li>Monitor budgets, focusing on food, beverage, and labor costs.</li></ul></li><li><ul><li>Identify additional sales opportunities with catering.</li></ul></li><li><ul><li>Promote dining experiences that offer good value.</li></ul></li><li><ul><li>Ensure secure handling of credit and financial transactions.</li></ul></li></ul><p>
Accountabilities</p><p>
Supervise kitchen team in a large, luxury, or resort hotel with multiple major food and beverage outlets and banquet facilities with capacity to cater to more than 500 people. May oversee managers and/or supervisors and professional culinary staff.</p><p><b>
Key Skills &amp; Experiences</b></p><ul><li>
Degree or certificate in culinary arts</li><li>
5 years&rsquo; experience as a chef
</li><li>Must speak local language(s)
</li><li>At least one year in a supervisory capacity, or equivalent combination of education and culinary/kitchen operations experience
</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>

Chef Executive (191831)

Chartwells Higher Education

<div><p><b>Location: REMOTE</b></p><p><b>
Salary: </b>$120,000 - $140,000</p><p><b>
Other Forms of Compensation:</b> Medical, Dental, Vision, 401K, PTO, Annual Incentive Plan</p><p></p><p><br>
At over 300 college &amp; universities around the country, <b>Chartwells Higher Education </b>is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success.</p><p>
We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you.</p><div><div><div><h2 class="jobSectionHeader"><b>
Job Summary</b></h2>
</div><div><p>
The <b>Retail Innovation Chef</b> is a key culinary leader responsible for driving retail food service innovation, menu development, and brand execution across <b>Chartwells Higher Education</b> dining programs. This role reports directly to the Internal Brand Manager and works in close partnership to bring branded retail concepts to life across campus accounts.</p><p></p><p><br>
This position blends culinary expertise with strategic execution, supporting the development, rollout, and continuous improvement of innovative retail dining experiences that enhance student engagement and drive program performance.</p><p></p><p><b><br>
Key Responsibilities</b></p><ul><li>
Retail Innovation &amp; Menu Development</li><li>
Brand Support &amp; Execution</li><li>
Operational Excellence</li><li>
Training &amp; Engagement</li><li>
Collaboration &amp; Strategy</li></ul><p></p><div><b><br>
Qualifications</b><br>
<ul><li>Associate&rsquo;s or Bachelor&rsquo;s degree in Culinary Arts or related field (or equivalent experience)</li><li>5+ years of progressive culinary experience, with a strong focus on retail or multi-unit foodservice</li><li>Experience in higher education dining or contract foodservice preferred</li><li>Proven track record of menu innovation and concept development</li><li>Strong understanding of food trends, student preferences, and retail dining dynamics</li><li>Ability to translate culinary ideas into scalable, operationally sound programs</li><li>Excellent communication, presentation, and training skills</li><li>Willingness to travel (as needed to support accounts and launches)</li></ul></div><p></p><div><b><br>
Key Competencies</b><br>
<ul><li>Creativity and innovation</li><li>Operational and financial acumen</li><li>Brand awareness and consistency</li><li>Collaboration and influence</li><li>Adaptability and problem-solving</li><li>Passion for student-focused dining experiences</li></ul></div><p><b><br>
Why Join Chartwells Higher Education?</b><br>
At Chartwells, we&rsquo;re reimagining the campus dining experience through innovation, sustainability, and student-centered design. As part of our team, you&rsquo;ll have the opportunity to shape the future of retail dining in higher education while working under the leadership and strategic direction of the Internal Brand Manager to deliver best-in-class retail experiences.</p></div></div></div><p><b>
Apply to Chartwells Higher Education today!</b></p><p><i>
Chartwells Higher Education is a member of Compass Group USA</i></p><p><b>
Click here to Learn More about the Compass Story</b></p><p></p><p><b><br>
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.</b></p><p><b>
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles&rsquo; Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.</b></p><p>
Applications are accepted on an ongoing basis.</p><p>
Chartwells Higher Ed maintains a drug-free workplace.</p><p><b>
Associates at Chartwells Higher Ed</b><b> </b><b>are offered many fantastic benefits.</b></p><ul><li>
Medical</li><li>
Dental</li><li>
Vision</li><li>
Life Insurance/ AD</li><li>
Disability Insurance</li><li>
Retirement Plan</li><li>
Paid Time Off</li><li>
Holiday Time Off (varies by site/state)</li><li>
Associate Shopping Program</li><li>
Health and Wellness Programs</li><li>
Discount Marketplace</li><li>
Identity Theft Protection</li><li>
Pet Insurance</li><li>
Commuter Benefits</li><li>
Employee Assistance Program</li><li>
Flexible Spending Accounts (FSAs)</li><li>
Paid Parental Leave</li><li>
Personal Leave</li></ul><p>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information.</p><p>
https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_ChartwellsHED.pdf</p><p><b>
Certain positions may require Florida Level 2 background screening. Details:</b> https://info.flclearinghouse.com/</p><p><b>
Req ID: </b>1526737</p><p>
Chartwells HE</p><p>
SHARON MCNEELEY</p><p>
[[req_classification]]</p></div>

RETAIL INNOVATION CHEF - CHARTWELLS HIGHER ED - REMOTE

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