culinary operations manager

Six Flags Qiddiya City and Aquarabia

<div>At Six Flags Qiddiya City, Chef De Cuisine will be responsible for leading and managing assigned team members of the culinary operations team within the park. This role requires a strong culinary background, creativity, and the ability to oversee a team of chefs and kitchen support staff.
Key Responsibilities:
<ul><li>Develop and design menus that align culinary vision and brand.</li><li>Oversee food preparation, cooking techniques, and presentation to ensure high-quality dishes.</li><li>Manage kitchen operations, including inventory management, cost control, and food safety.</li><li>Train and mentor culinary staff on proper cooking techniques and food handling procedures.</li><li>Collaborate with other departments to coordinate and execute special events and promotions.</li><li>Stay up to date with culinary trends and innovations and incorporate new ideas into menu development.</li><li>Ensure compliance with health and safety regulations and maintain a clean and organized kitchen.</li><li>Assist in establishing &ldquo;make vs buy&rdquo; guidelines for all ingredients, sub-recipes, and recipes for all units and production</li></ul>
schedules for Central Kitchen for SFTP and WTP.<ul><li>Assist in HACCP planning for F&amp;B units, especially as it pertains to transfer for prepared foods to FOH.</li><li>Mentor both culinary staff in the various unit kitchens to identify leaders, recruit from and promote to other kitchens as</li></ul>
aspirations and opportunities arise and skill sets align.<ul><li>Continually benchmark all aspects of the culinary world in and outside of the region for best practices.</li><li>Adhere to Company policies and procedures with regards to behavior, performance and conduct whilst at work and when</li></ul>
using Company accommodation and other provided facilities.<ul><li>INSPECT what you EXPECT &ndash; LEAD by EXAMPLE</li></ul> 
Requirements 
Education:
High School Certification
Culinary Degree or Similar work Experience
Food Manager Sanitation Certification from Accredited Program such as ServSafe or Highfield PIC.
Experience: 5-7 years of experience in a similar leadership role.
Experience in high volume kitchen environments-Hotels/Theme Parks/Sports and Entertainment sectors.
Skills: Familiar with BOH Inventory Management Software, Scheduling Software, POS systems
Familiar with Procurement processes, sourcing products, lead times.
Core Competencies:<ul><li>
Variety of Culinary experiences in various cuisines, dining styles and ethnic fare, especially Middle Eastern, European and Asian influences</li></ul><ul>
<li>Knowledge of large-scale food and beverage operations</li>
<li>Able to work in high stress, demanding atmosphere with an international staff</li></ul></div>

Chef De Cuisine

University of North Texas

<div>Title: Associate Director, Senior Leadership - UNT Dining Services, Eagle Landing

Employee Classification: Executive Chef

Campus: University of North Texas

Division: UNT-Student Affairs

SubDivision-Department: UNT-Dining Service

Department: UNT-Dining-Residential-163720

Job Location: Denton

Salary: salary commensurate with experience

FTE: 1.000000

Retirement Eligibility: TRS Eligible
About Us - Values Overview
<div>
Welcome to the University of North Texas System. The UNT System includes the University of North Texas in Denton and Frisco, the University of North Texas at Dallas and UNT Dallas College of Law, and University of North Texas Health Fort Worth. We are the only university system based exclusively in the robust Dallas-Fort Worth region. We are growing with the North Texas region, employing more than 14,000 employees, educating a record 49,000+ students across our system, and awarding nearly 12,000 degrees each year.</div>
<div></div>
<div>We are one team comprised of individuals who are committed to excellence, curiosity and innovation. We are transforming lives and creating economic opportunity through education. We champion a people-first values-based culture where We Care about each other and those we serve. We believe that we are Better Together because we foster an environment of respect, belonging, and access for all. We demonstrate Courageous Integrity through setting exceptional standards and acting in the best interest of our communities. We are encouraged to Be Curious about opportunities for learning, creating, discovering, and innovating, and are encouraged to learn from failure. Show Your Fire by joining our team and exhibiting your passion and pride in your work as part of our UNT System team.</div>
<div></div>
<div>Learn more about the UNT System and how we live our values at www.UNTSystem.edu.</div> 
<div></div>
Department Summary

It&rsquo;s About the Food! 
Why work for UNT Dining? Our employees explain. &ndash; YouTube 
 
As the largest self-supported food service department in North Texas, UNT Dining Services is setting the standard for campus dining. With five Dining Halls, more than 20 retail locations, an upscale restaurant, a hydroponic garden, a central scratch bakery, and full-service catering, the department is led by a team of professionally trained chefs and hospitality experts. UNT is recognized as a national leader in university dining, known for its innovative, trendsetting approach and award-winning culinary talent. 
 
UNT Dining Services is home to Mean Greens Caf&eacute;, the nation&rsquo;s first 100% vegan collegiate dining hall, and Kitchen West, Texas&rsquo; first and only university dining hall certified Free From&trade; the Big 8 food allergens and gluten. In 2021, UNT introduced Eagle Landing, the university&rsquo;s first standalone dining hall, inspired by urban food halls and featuring seven distinct restaurant concepts&mdash;all available for a single Meal Plan swipe. 
 
Recognized for excellence, UNT was ranked No. 2 nationwide for best college food by Delish.com. The department is also the proud recipient of the prestigious Loyal E. Horton Award and the Vegan Recipe Award from the National Association of College and University Food Services. As a founding member of the Menus of Change University Research Collaborative, UNT plays an active role in pioneering research on plant-forward diets, food waste reduction, and consumer food choices, all while advancing the principles of healthy, sustainable menus.
Position Overview

The Associate Director at Eagle Landing is a senior leadership role within UNT Dining, responsible for providing strategic direction and operational oversight for the university&rsquo;s flagship, high-volume dining facility. Serving thousands of students daily in an all-you-care-to-eat environment, this position ensures excellence across culinary operations, guest experience, financial performance, and team leadership. 
 
This role oversees all aspects of the operation, including menu innovation, food production, service delivery, and financial management. Working closely with the Assistant Director / General Chef Manager, this position ensures alignment between culinary strategy and day-to-day execution, driving consistency, quality, and innovation across all dining platforms. 
 
The Associate Director drives continuous improvement, ensuring high standards in food quality, consistency, and customer satisfaction while aligning with UNT Dining&rsquo;s priorities in sustainability, wellness, and student engagement. The position also leads compliance efforts, ensuring adherence to all health, safety, and dietary regulations, and promotes responsible sourcing and sustainable practices. 
 
A key focus is building and developing high-performing teams through effective recruitment, training, and succession planning, while fostering a collaborative workplace culture. In addition, this leader manages budgets, forecasting, cost controls, and operational data to support strategic planning and long-term growth. 
 
This role is essential to maintaining operational consistency, regulatory compliance, and the capacity to meet evolving student needs in a dynamic, high-demand dining environment. The ideal candidate is an experienced, strategic leader with a strong background in high-volume food service operations, financial management, and team development, along with a passion for innovation and student-centered dining excellence.
Minimum Qualifications

Bachelor's degree in related field and five years of professional related experience; or any equivalent combination of education, training, and experience.
Knowledge, Skills and Abilities

This position requires extensive knowledge of food safety regulations and advanced expertise in managing high-volume culinary operations. The ideal candidate demonstrates strong leadership in coordinating kitchen activities, maintaining standards, and meeting strict production timelines. They possess excellent problem-solving and communication skills, with the ability to train staff, standardize processes, and enforce procedures effectively. Success in this role also requires strong organizational and time management abilities, the capacity to perform under pressure in fast-paced environments, and a consistent focus on delivering high-quality, on-time results with minimal supervision.
Preferred Qualifications

The ideal candidate holds a degree in hospitality, culinary arts, or a related field and brings several years of progressive leadership experience in high-volume food service or dining operations. Preferred candidates will have a ServSafe Manager Certification (or the ability to obtain it), along with strong experience in financial management, staff development, and both front- and back-of-house operations. A background in menu development, sustainability initiatives, and the use of food service systems and data-driven tools is highly valued, with culinary certifications considered a plus.
Required License/Registration/Certifications 

Job Duties
<ul>
<li>Provide strategic oversight of dining operations, ensuring the consistent delivery of high-quality, safe, and efficient meal service across all platforms. Establish performance expectations and monitor operational outcomes to align with departmental and university standards.</li>
<li>Direct and approve menu strategy in collaboration with culinary leadership, emphasizing innovation, seasonality, and alignment with nutrition and sustainability goals. Oversee the effective use of systems such as FoodPro to ensure accuracy, consistency, and continuous menu improvement.</li>
<li>Set and enforce standards for food quality, presentation, and guest experience, utilizing data, feedback, and operational audits to drive continuous improvement and quickly resolve systemic issues impacting dining quality.</li>
<li>Lead organizational development by overseeing recruitment, training strategy, performance management, and succession planning for management and frontline staff. Ensure training programs and food safety practices are consistently implemented and aligned with best practices.</li>
<li>Foster a high-performance, customer-focused culture that prioritizes an exceptional dining experience, operational efficiency, and team engagement. Champion initiatives that enhance service quality, reduce wait times, and improve overall operational effectiveness.</li>
<li>Ensure full compliance with university policies, health regulations, and safety standards by establishing accountability systems, conducting regular audits, and reinforcing adherence to HACCP and standardized operating procedures across all areas of operation.</li>
</ul>
Physical Requirements

Sedentary work that primarily involves sitting/standing. 
Repeating motions that may include the wrists, hands and/or fingers. 
Moving about to accomplish tasks or moving from one worksite to another. 
Lifting and Moving objects up to 50 pounds. 
Communicating with others to exchange information.
Environmental Hazards

No adverse environmental conditions expected. 
Noisy environments.
Work Schedule

Hours Vary
Driving University Vehicle

Yes
Security Sensitive

This is a Security Sensitive Position.
Special Instructions

Applicants must submit a minimum of two professional references as part of their application. If needed, additional references can be added after the application has been submitted.
Benefits

For information regarding our Benefits, click here.
EEO Statement

The University of North Texas System is firmly committed to equal opportunity and does not permit &ndash;and takes actions to prevent &ndash; discrimination, harassment (including sexual violence, domestic violence, dating violence and stalking), and retaliation on the basis of race, color, religion, national origin, sex, age, disability, genetic information, or veteran status in its application, employment practices, and facilities; nor permits race, color, national origin, religion, age, disability, veteran status, or sex discrimination and harassment in its admissions processes, and educational programs and activities. UNT System Administration promptly investigates complaints of discrimination, harassment, and related retaliation and takes remedial action when appropriate. System Administration also takes actions to prevent retaliation against individuals who oppose any form of harassment or discriminatory practice, file a charge or report, or testify, assist, or participate in a related investigation or proceeding.</div>

Associate Director, Senior Leadership - UNT Dining Services, Eagle Landing

<div>Title: Assistant Director, Senior Leadership - UNT Dining Services, Bruceteria

Employee Classification: Assistant Dir, Dining Services

Campus: University of North Texas

Division: UNT-Student Affairs

SubDivision-Department: UNT-Dining Service

Department: UNT-Dining-Residential-163720

Job Location: Denton

Salary: salary commensurate with experience

FTE: 1.000000

Retirement Eligibility: TRS Eligible
About Us - Values Overview
<div>
Welcome to the University of North Texas System. The UNT System includes the University of North Texas in Denton and Frisco, the University of North Texas at Dallas and UNT Dallas College of Law, and University of North Texas Health Fort Worth. We are the only university system based exclusively in the robust Dallas-Fort Worth region. We are growing with the North Texas region, employing more than 14,000 employees, educating a record 49,000+ students across our system, and awarding nearly 12,000 degrees each year.</div>
<div></div>
<div>We are one team comprised of individuals who are committed to excellence, curiosity and innovation. We are transforming lives and creating economic opportunity through education. We champion a people-first values-based culture where We Care about each other and those we serve. We believe that we are Better Together because we foster an environment of respect, belonging, and access for all. We demonstrate Courageous Integrity through setting exceptional standards and acting in the best interest of our communities. We are encouraged to Be Curious about opportunities for learning, creating, discovering, and innovating, and are encouraged to learn from failure. Show Your Fire by joining our team and exhibiting your passion and pride in your work as part of our UNT System team.</div>
<div></div>
<div>Learn more about the UNT System and how we live our values at www.UNTSystem.edu.</div> 
<div></div>
Department Summary

It&rsquo;s About the Food! 
Why work for UNT Dining? Our employees explain. &ndash; YouTube 
 
As the largest self-supported food service department in North Texas, UNT Dining Services is setting the standard for campus dining. With five Dining Halls, more than 20 retail locations, an upscale restaurant, a hydroponic garden, a central scratch bakery, and full-service catering, the department is led by a team of professionally trained chefs and hospitality experts. UNT is recognized as a national leader in university dining, known for its innovative, trendsetting approach and award-winning culinary talent. 
 
UNT Dining Services is home to Mean Greens Caf&eacute;, the nation&rsquo;s first 100% vegan collegiate dining hall, and Kitchen West, Texas&rsquo; first and only university dining hall certified Free From&trade; the Big 8 food allergens and gluten. In 2021, UNT introduced Eagle Landing, the university&rsquo;s first standalone dining hall, inspired by urban food halls and featuring seven distinct restaurant concepts&mdash;all available for a single Meal Plan swipe. 
 
Recognized for excellence, UNT was ranked No. 2 nationwide for best college food by Delish.com. The department is also the proud recipient of the prestigious Loyal E. Horton Award and the Vegan Recipe Award from the National Association of College and University Food Services. As a founding member of the Menus of Change University Research Collaborative, UNT plays an active role in pioneering research on plant-forward diets, food waste reduction, and consumer food choices, all while advancing the principles of healthy, sustainable menus.
Position Overview

The Assistant Director / General Manager at Bruce Dining plays a vital leadership role in delivering an exceptional, high-volume residential dining experience. This position oversees all culinary and operational functions, ensuring high-quality food, efficient service, and a strong commitment to sustainability, wellness, and student satisfaction in an all-you-care-to-eat environment. 
 
This role provides both strategic direction and hands-on management, leading menu development, food production, and daily operations while maintaining strict compliance with health, safety, and dietary standards. The Assistant Director / General Manager is also responsible for supervising, training, and developing culinary and service staff to ensure consistent performance and a positive dining experience. 
 
Working collaboratively with campus partners, this leader supports initiatives focused on nutrition, sustainability, and innovation, helping to meet the evolving needs of the student population. This position is critical to maintaining operational excellence, regulatory compliance, and the ability to deliver high-quality, student-centered dining services. 
 
The ideal candidate is a strong, forward-thinking leader with experience in high-volume food service operations, a passion for culinary excellence, and a commitment to sustainability and team development.
Minimum Qualifications

Bachelor's degree in related field and four years of professional related experience; or any equivalent combination of education, training and experience.
Knowledge, Skills and Abilities

Maintains a visual sense of urgency at all times. Able to quickly diagnose food operational problems and take immediate corrective action. Communicates complex information with physical action and personal presence instead of relying solely on words. Skill in performing under the stress of frequent interruptions and/or distractions. Ability to prioritize. Skill in working independently and following through on assignments with minimal direction.
Preferred Qualifications

The position requires strong leadership, excellent organizational skills, and a passion for providing exceptional dining experiences in a collegiate environment. Experience in managing large-scale food service operations and knowledge of dietary restrictions is preferred.
Required License/Registration/Certifications

ServSafe Certification (or equivalent) in food safety and sanitation, or can obtain within 6 months.
Job Duties
<ul>
<li>Ensures high-quality and safe meal service by effectively managing and leading daily operations. Oversees menu planning, focusing on fresh, seasonal ingredients, and keeps it updated using the Food Pro system. Maintains taste and visual standards for all food and promptly addresses any issues to uphold dining quality.</li>
<li>Provides strong leadership by training, supervising, and evaluating team members. Develops and delivers training programs and ensures adherence to food safety practices. Quickly addresses issues such as poor merchandising, food prep, sanitation, unsafe work conditions, and incorrect allergen labeling.</li>
<li>Creates a positive work environment and enhances customer satisfaction by delivering an exceptional dining experience with high-quality food and friendly service. Improves kitchen efficiency to reduce wait times and ensures food safety to provide safe, top-quality meals for customers.</li>
<li>Ensures adherence to University policies, health codes, and safety standards by regularly reviewing practices for compliance. Oversees kitchen operations to maintain strict adherence to HACCP and SOP processes at all times.</li>
</ul>
Physical Requirements

Sedentary work that primarily involves sitting/standing. 
Repeating motions that may include the wrists, hands and/or fingers. 
Moving about to accomplish tasks or moving from one worksite to another. 
Lifting and Moving objects up to 50 pounds. 
Communicating with others to exchange information.
Environmental Hazards

No adverse environmental conditions expected. 
Noisy environments.
Work Schedule

Hours Vary
Driving University Vehicle

Yes
Security Sensitive

This is a Security Sensitive Position.
Special Instructions

Applicants must submit a minimum of two professional references as part of their application. If needed, additional references can be added after the application has been submitted.
Benefits

For information regarding our Benefits, click here.
EEO Statement

The University of North Texas System is firmly committed to equal opportunity and does not permit &ndash;and takes actions to prevent &ndash; discrimination, harassment (including sexual violence, domestic violence, dating violence and stalking), and retaliation on the basis of race, color, religion, national origin, sex, age, disability, genetic information, or veteran status in its application, employment practices, and facilities; nor permits race, color, national origin, religion, age, disability, veteran status, or sex discrimination and harassment in its admissions processes, and educational programs and activities. UNT System Administration promptly investigates complaints of discrimination, harassment, and related retaliation and takes remedial action when appropriate. System Administration also takes actions to prevent retaliation against individuals who oppose any form of harassment or discriminatory practice, file a charge or report, or testify, assist, or participate in a related investigation or proceeding.</div>

Assistant Director, Senior Leadership - UNT Dining Services, Bruceteria

Victory Casino Cruises

<div>
 
 General Job Description
 
 
 
 A Kitchen Supervisor manages daily culinary operations, ensuring high-quality food production, staff
 
 
 compliance with safety standards, and efficient workflow. Key responsibilities include training, managing
 
 
 inventory, controlling food costs, and assisting in menu planning. They serve as a bridge between line
 
 
 cooks and executive management to maintain service standards.
 
 
 
 Duties And Responsibilities
 
 
 
  Operations Management: Supervise food preparation, portion control, and presentation to ensure
 
 
 consistency.
 
 
  Staff Leadership: Train, mentor, schedule, and evaluate kitchen personnel.
 
 
  Food Safety/Sanitation: Enforce strict compliance with health department regulations and sanitation
 
 
 standards.
 
 
  Inventory/Cost Control: Manage inventory levels, order supplies, and minimize waste to control
 
 
 costs.
 
 
  Equipment Maintenance: Monitor kitchen equipment functionality and schedule maintenance.
 
 
  Menu Support: Assist in menu planning, recipe standardization, and pricing.
 
 
 
 Education and Training
 
 
 
  Experience: 2-4 years of experience in a commercial kitchen, including previous supervisory
 
 
 experience.
 
 
  Certifications: ServSafe Food Handler certification is typically preferred.
 
 
 
 Knowledge And Experience
 
 
 
  Leadership: Ability to lead, delegate, and work effectively under pressure.
 
 
  Communication: Strong interpersonal skills to foster teamwork and handle staff issues.
 
 
  Technical Skills: Knowledge of inventory management systems and basic computer skills.
 
 
 
 Working Conditions
 
 
 
  Reasonable accommodation may be made to enable individuals with disabilities to perform the
 
 
 
 Essential Functions.
 
 
 
  Requires standing for long periods, walking, and lifting/moving up to 50 pounds.
 
 
  Operates in a fast-paced, sometimes stressful, environment.
 
 
  Due to our business demands, you must be able to work nights, weekends, special events and
 
 
 holidays.
 
 
  Victory Casino Cruises has a no visible tattoo policy. For this position you must be cleared of all visible
 
 
 tattoos.
 
 
  You must be able to successfully pass a drug test, physical, background screening, and credit check.
 
 
  You will be required to obtain a Transportation Worker&rsquo;s Identification Credential (TWIC) and Merchant
 
 
 Mariner Credential (MMC).
 
 
  Acceptable documents to obtain badging are Passport OR Government issued photo ID and certified
 
 
 copy of Birth Certificate. Supporting documents would be needed for a name change. Please note
 
 
 that individuals with pending court cases or who are currently on probation will not qualify for
 
 
 badging approval.
</div>

Kitchen Supervisor

Marriott International

<div>Additional Information 
Job Number26057100 
Job CategoryFood and Beverage &amp; Culinary 
LocationJabal Omar Marriott Hotel Makkah, Umm Al Qura, Makkah, Saudi Arabia, Saudi Arabia, 21955 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the procurement, food and beverage, culinary, or related professional area.</li></ul>
OR
<ul><li>2-year degree in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the procurement, food and beverage, culinary, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Managing Day-to-Day Operations
<ul><li>Orders and manages necessary supplies. Ensuring workers have supplies, equipment, tools, and uniforms necessary to do their jobs.</li></ul>
<ul><li>Schedules events, programs, and activities, as well as the work of others.</li></ul>
<ul><li>Monitors the inflow of ordered materials and the maintenance of current materials.</li></ul>
<ul><li>Conducts china, glass and silver inventories.</li></ul>
<ul><li>Controls inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.</li></ul>
<ul><li>Inspects supplies, equipment, and work areas in order to ensure efficient service and conformance to standards.</li></ul>
<ul><li>Investigates reports and follows-up on employee accidents.</li></ul>
<ul><li>Manages all equipment, china, glass and silver (e.g., adequate clean supplies of each).</li></ul>
<ul><li>Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.</li></ul>
<ul><li>Enforces proper cleaning routines for serviceware, equipment, floors, etc.</li></ul>
<ul><li>Enforces proper use and cleaning of all dish room machinery.</li></ul>
<ul><li>Ensures all food holding and transport equipment is in working order.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.</li></ul> 
Leading Kitchen Team
<ul><li>Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.</li></ul>
<ul><li>Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.</li></ul>
<ul><li>Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Celebrates successes by publicly recognizing the contributions of team members.</li></ul>
<ul><li>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees.</li></ul>
<ul><li>Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Solicits employee feedback.</li></ul>
<ul><li>Understands the impact of department's operation on the overall property financial goals and objectives.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Attends meetings and communicates with executive, peers, and subordinates as an effort to improve quality of service.</li></ul>
<ul><li>Manages day-to-day operations, ensures the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<ul><li>Recruits, interviews, selects, hires, and promotes employees in the organization.</li></ul>
<ul><li>Trains employees in safety procedures.</li></ul>
<ul><li>Provides feedback to individuals based on observation of service behaviors.</li></ul>
<ul><li>Reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Ensures utility staff is properly trained regarding sanitation, equipment handling and chemical usage.</li></ul>
<ul><li>Participates in employee progressive discipline procedures.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you. 
<div>
</div><div>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div></div>

Steward-Chief

Summit

<div>
 
 Job Reference Number:
 
 38313
 
 
 
 Employment Type:
 
 Full-Time
 
 ,
 
 Onsite
 
 Segment:
 
 Corrections
 
 
 
 Brand:
 
 Summit
 
 
 
 Location:
 
 Cleveland
 
 ,
 
 Ohio (US-OH)
 
 
 
 The Role at a glance:
 
 
 
 We are looking to add an experienced, motivated assistant foodservice director to our [Segment] team in [City]. As an assistant food service director, you will have the opportunity to assist with overseeing all culinary, safety and sanitation, and operations functions for the account.
 
 
 
 What you'll be doing:
 
 
 
 <ul>
 <li>
 Recruiting, training, and retaining a large staffing team, including chefs, cashiers, baristas, cooks, and catering teams.
 </li>
 <li>
 Ensuring that the operation delivers high quality food and friendly service.
 </li>
 <li>
 Ensuring that the business runs in a professional, efficient, and profitable manner.
 </li>
 <li>
 Demonstrating strong leadership and communication skills with all employees.
 
 
 </li>
 </ul>
 
 What we're looking for:
 
 
 
 
 Must-haves:
 
 
 
 <ul>
 <li>
 High school diploma or equivalent.
 </li>
 <li>
 At least two years&rsquo; experience in a supervisory role.
 </li>
 <li>
 At least two years&rsquo; foodservice experience.
 </li>
 <li>
 Proven track record of financial responsibility.
 </li>
 <li>
 Strong written and verbal communication skills.
 </li>
 <li>
 Strong customer service skills.
 
 
 </li>
 </ul>
 
 Nice-to-haves:
 
 
 
 <ul>
 <li>
 ServSafe Manager certification.
 </li>
 <li>
 Associate&rsquo;s degree or Bachelor&rsquo;s degree.
 
 
 </li>
 </ul>
 
 Where you'll be working:
 
 
 
 TBD by recruiter.
 
 
 
 Compensation Range
 
 
 
 
 Our Benefits:
 
 
 
 <ul>
 <li>
 Medical (FT Employees)
 </li>
 <li>
 Dental
 </li>
 <li>
 Vision
 </li>
 <li>
 Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
 </li>
 <li>
 Discount Program
 </li>
 <li>
 Commuter Benefits (Parking and Transit)
 </li>
 <li>
 EAP
 </li>
 <li>
 401k
 </li>
 <li>
 Sick Time
 </li>
 <li>
 Holiday Pay (9 paid holidays)
 </li>
 <li>
 Tuition Reimbursement (FT Employees)
 </li>
 <li>
 Paid Time Off
 
 
 </li>
 </ul>
 
 About Summit:
 
 
 
 Focused on serving correctional institutions, Summit ensures that incarcerated people across the United States have access to delicious, healthy food at each meal. Working with Summit, you will have the opportunity to aid in this process and provide inmates with vital social interaction at mealtimes.
 
 
 
 About Elior North America:
 
 
 
 Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.
 
 
 At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you&rsquo;ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.
 
 
 
 Disclaimer:
 
 This job description can be revised by management as needed.
</div>

Asst Food Service Director

World Central Kitchen

<div>About World Central Kitchen
Founded in 2010 by Chef Jos&eacute; Andr&eacute;s, World Central Kitchen (WCK) is an international nonprofit organization that is first to the frontlines, providing fresh meals in response to disasters and crises. WCK has served more than 450 million meals by leveraging local resources and adapting in real time when disasters strike.
Role Overview
A World Central Kitchen (WCK) Culinary QA Specialist based in Egypt will serve as the dedicated culinary presence on the ground to safeguard the quality of food procurements destined for Gaza field kitchens. This contract role bridges the WCK Supply Chain &amp; Procurement team in Egypt with the Culinary Unit Manager in Gaza, ensuring that every product inspected, approved, and dispatched meets the standards required to serve dignified, culturally appropriate meals under crisis conditions.
This position is a three (3) month fixed-term contract and reports directly to the Regional Culinary Manager, MENA.
What You Will Do
Quality Inspection &amp; Vendor Oversight<ul><li>
Conduct regular quality inspections at vendor facilities, cold stores, warehouses, and packaging sites across Egypt.</li></ul><ul><li>
Evaluate incoming and outgoing food products &mdash; frozen goods, canned proteins,grains, dried goods, and commodities &mdash; against WCK quality specifications.</li><li>
Perform sensory evaluations (taste, smell, texture, appearance) for all applicable product categories.</li><li>
Identify and document quality deficiencies including brand inconsistencies, incorrect specifications, packaging defects, and non-conforming products.</li></ul>
Pre-Dispatch Cargo Inspection<ul><li>
Inspect all cargo loads prior to dispatch to Gaza, verifying product quality, correct quantities, accurate labelling, and cold-chain integrity.</li><li>
Flag and formally escalate any non-conformities to the Supply Chain Manager and Culinary Unit Manager before dispatch is authorised.</li><li>
Ensure that rejected or flagged products are not dispatched until issues are</li><li>
resolved or replaced.</li></ul>
Vendor Engagement &amp; Feedback<ul><li>
Communicate WCK culinary standards, taste preferences, and quality expectations directly to vendor teams.</li><li>
Provide structured, documented feedback to vendors on product performance &mdash;taste, texture, consistency, and adherence to agreed specifications.</li><li>
Support the qualification of new vendors and products through organised tasting and evaluation sessions.</li><li>
Build professional relationships with vendor representatives to foster a culture of accountability and continuous improvement.</li></ul>
Coordination &amp; Reporting<ul><li>
Maintain close communication with the Culinary Unit Manager, Gaza, to stay aligned with kitchen needs, menu requirements, and Palestinian/Gazan culinary standards.</li><li>
Liaise regularly with the Supply Chain Manager on procurement schedules, vendor visits, and quality action items.</li><li>
Submit weekly quality inspection reports to the Regional Culinary Manager covering all inspections, issues identified, and actions taken.</li><li>
Maintain an ongoing product quality log tracking approvals, rejections, and vendor performance by category.</li></ul> 

Requirements 
<ul><li>
Professional culinary background with a minimum of 3&ndash;5 years of experience in a professional kitchen, food production, or food quality environment.</li><li>
Familiarity with Palestinian and Gazan cuisine is strongly preferred and considered a significant advantage for this role.</li><li>
Arabic fluency required; working-level English for written reporting.</li><li>
Based in Cairo or able to relocate to Cairo for the duration of the contract.</li><li>
Willingness to conduct regular vendor site visits across the greater Cairo area.</li><li>
Detail-oriented, assertive in quality standards, and a clear and professional communicator.</li><li>
Prior experience with a humanitarian organisation or NGO food operations is an asset but not required.</li></ul>
Working Conditions
This role requires the ability to work in high-stress, ambiguous environments with a focus on quality under operational pressure. Regular travel to vendor sites across Cairo is required. Flexibility and adaptability to changing conditions are essential.
Contract Duration: This is a three (3) month fixed-term contract with the possibility of extension based on operational need and performance.
Contract Pay Rate: $105 per day in local currency 
Benefits 
Why Join Us?<ul><li>
High-impact role directly supporting humanitarian food operations in Gaza.</li><li>
A collaborative working environment with WCK's experienced field and culinary teams.</li><li>
Opportunity to shape food quality standards in one of the world's most significant humanitarian responses.</li></ul>
Equal Opportunity
WCK is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Join us in being a part of WCK's global talent journey!</div>

Culinary QA Specialist (Gaza Field Operations), Contract

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