culinary operations manager

Black pearl

<div><div><h3 class="jobSectionHeader">Job Information</h3>
<ul><div>Date Opened
<div>04/10/2026
</div></div><div>Job Type
<div>Full time
</div></div><div>Industry
<div>Hospitality
</div></div><div>City
<div>Doha
</div></div><div>Country
<div>Qatar
</div></div><div>Zip/Postal Code
<div>0
</div></div><div>Number of Positions
<div>1
</div></div></ul></div><div><h3 class="jobSectionHeader">Job Description</h3>
<div>A prestigious and forward-thinking cultural institution in Qatar is seeking a Senior Executive Head Chef to lead and elevate its culinary operations within a refined, culturally driven hospitality environment. The organization is dedicated to blending heritage with innovation, transforming cultural assets into immersive dining and lifestyle experiences that support commercial growth and global engagement. 
This is a unique opportunity to join a pioneering culinary team, shaping elevated food concepts, driving operational excellence, and delivering exceptional guest experiences across multiple venues and high-profile initiatives. 
The Senior Executive Head Chef will oversee the full spectrum of kitchen operations, including strategic menu development, culinary innovation, quality assurance, cost control, and team leadership. The role ensures the highest standards of food production, presentation, and consistency, while aligning with the organization&rsquo;s cultural vision and commercial objectives.<h3 class="jobSectionHeader"> 
Key Responsibilities</h3> 
Strategic Planning &amp; Execution 
<ul><li>
Collaborate with senior leadership to define and implement short- and mid-term culinary strategies aligned with organizational goals. 
</li><li>
Lead the planning, development, and execution of menu offerings across various outlets and concepts. 
</li><li>
Drive culinary innovation by creating menus that reflect cultural authenticity, guest preferences, and global trends. 
</li><li>
Conceptualize and promote seasonal menus, signature dining experiences, and special culinary events. 
</li><li>
Continuously review operational policies and procedures, identifying areas for improvement and implementing best practices.</li></ul> 
Kitchen Operations &amp; Quality Excellence 
<ul><li>
Direct and oversee all kitchen operations, ensuring consistency in food preparation, presentation, and service standards. 
</li><li>
Enforce strict adherence to hygiene, food safety, and sanitation regulations. 
</li><li>
Conduct regular inspections of kitchen facilities, storage areas, and equipment. 
</li><li>
Implement effective food rotation, portion control, and waste management practices. 
</li><li>
Perform routine audits to ensure compliance with internal standards and regulatory requirements.</li></ul> 
Cost Management &amp; Administration 
<ul><li>
Manage food costs through precise recipe engineering, portion control, and strategic sourcing. 
</li><li>
Maintain accurate inventory, pricing structures, and cost tracking systems. 
</li><li>
Oversee procurement processes, supplier negotiations, and stock management. 
</li><li>
Build strong supplier partnerships to ensure consistent quality and cost efficiency. 
</li><li>
Stay informed on industry trends, innovations, and emerging culinary practices.</li></ul> 
Leadership &amp; Team Development 
<ul><li>
Lead, mentor, and inspire a high-performing culinary team, fostering a culture of excellence and accountability. 
</li><li>
Provide ongoing coaching, performance feedback, and professional development opportunities. 
</li><li>
Encourage innovation, collaboration, and knowledge sharing within the team. 
</li><li>
Ensure adherence to organizational policies, systems, and operational standards.</li></ul><div></div><h3 class="jobSectionHeader"> 
Requirements</h3> 
<ul><li>
Degree in Hospitality Management, Culinary Arts, or a related field. 
</li><li>
Proven experience as a Senior Executive Chef, Executive Chef, or equivalent senior leadership role in a premium or high-volume hospitality environment. 
</li><li>
Minimum of 6&ndash;8 years of experience in a Head Chef or senior culinary leadership capacity. 
</li><li>
Strong expertise in menu engineering, cost control, inventory management, and multi-outlet operations. 
</li><li>
Experience in culturally driven or concept-based dining environments is highly desirable. 
</li><li>
Proficiency in Microsoft Office applications and ERP systems. 
</li><li>
Excellent leadership, communication, and organizational skills. 
</li><li>
Willingness to relocate to Qatar.</li></ul><div> 
To view other vacancies we have, please check our website (www.blackpearlconsult.com) and follow us on our social media accounts - LinkedIn / Facebook / Twitter / Instagram</div><div> 
</div><div>
Disclaimer: Black Pearl will never ask for money or any form to charge our candidates just to process or consider their application for any of our available vacancies. If you happen to receive such request from any members of our staff or other individuals claiming to be part of Black Pearl, please do call our office at +9712 622 55 03 or drop us a message on our website.</div></div></div></div>

Senior Executive Head Chef- Qatar

Joseph's Classic Market

<div>Are you a hands-on culinary leader who takes pride in quality, consistency, and building a high-performing kitchen team?
Joseph&rsquo;s Classic Market is known for fresh, made-from-scratch prepared foods crafted daily with care. Our Executive Chef leads the heart of our Prepared Foods operation &mdash; ensuring every recipe is executed with precision, every standard is upheld, and every guest receives the quality they expect. From hot bar and grab-and-go to catering and seasonal menus, this role sets the tone for excellence in execution, food safety, and team performance.
Growth &amp; Learning at Joseph&rsquo;s
At Joseph&rsquo;s Classic Market, we believe in growing leaders from within. As Executive Chef, you&rsquo;ll have the opportunity to shape menus, develop culinary talent, and drive operational excellence. You&rsquo;ll expand your leadership skills in food cost control, labor management, production planning, and multi-department collaboration. Many of our leaders grow within the company, and we value those who bring both structure and creativity to their role.
Key Responsibilities<ul><li>
Culinary Operations<ul><li>
Supervise daily production of all prepared foods including hot bar, grab-and-go, soups, salads, entrees, and catering</li><li>
Ensure all recipes are followed accurately and consistently, maintaining Joseph's quality standards</li><li>
Maintain proper portioning, ingredient prep, cooking times, and food presentation</li><li>
Schedule production to meet sales forecasts and peak traffic times</li><li>
Oversee special menus for holidays and events</li></ul></li><li>
Food Safety &amp; Sanitation<ul><li>
Enforce strict adherence to food safety regulations (e.g., ServSafe, HACCP, temperature logs)</li><li>
Maintain clean and organized prep areas, coolers, and storage areas</li><li>
Monitor and document hot/cold holding temperatures, cooling procedures, and shelf life</li><li>
Lead weekly deep-cleaning and sanitation schedules</li><li>
Prepare department for internal audits and health inspections</li></ul></li><li>
Inventory &amp; Cost Control<ul><li>
Order ingredients and supplies from approved vendors based on par levels and menu planning</li><li>
Maintain organized inventory systems for dry goods, fresh ingredients, and prepared items</li><li>
Track usage and minimize food waste through effective prep and repurposing plans</li><li>
Manage food cost targets and labor productivity</li><li>
Monitor catering supply inventory and coordinate with front-end teams</li></ul></li><li>
Team Leadership<ul><li>
Hire, train, and lead cooks, prep staff, and kitchen porters</li><li>
Provide ongoing coaching and feedback; conduct performance reviews</li><li>
Monitor department attendance and ensure associates adhere to scheduled shifts and company timekeeping policies, addressing any attendance or punctuality concerns promptly and consistently</li><li>
Follow up on performance or attendance issues with proper documentation and corrective action when necessary, including disciplinary action forms, notes to file, and Performance Improvement Plans (PIPs) to support accountability and improvement within the department</li><li>
Lead daily pre-shift huddles with culinary team</li><li>
Foster a culture of accountability, pride, and teamwork</li></ul></li><li>
Catering &amp; Guest Service<ul><li>
Oversee production and packaging of catering orders (corporate, events, holidays)</li><li>
Ensure accuracy, presentation, and on-time readiness of all catered food</li><li>
Respond to last-minute catering changes or high-volume demands professionally</li><li>
Support customer service team with product knowledge and cross-department coordination</li></ul></li><li>
Reporting &amp; Communication<ul><li>
Submit weekly production, waste, and labor reports to Store Manager</li><li>
Participate in department head meetings and seasonal menu planning</li><li>
Communicate clearly with deli, bakery, meat, and grocery teams for product planning</li><li>
Develop prep guides, batch logs, and training materials for new team members</li></ul></li></ul>
Qualifications<ul><li>
Minimum 3 years of leadership experience in culinary/kitchen environments (preferably in retail or catering)</li><li>
Culinary degree or food service certification preferred</li><li>
ServSafe or food safety certification or willingness to obtain</li><li>
Strong knowledge of food safety, kitchen operations, and recipe execution</li><li>
Bilingual English/Spanish required</li><li>
Ability to lift 50 lbs, stand for long hours, and work in hot/cold conditions</li><li>
Excellent communication, time management, and leadership skills</li><li>
Flexible availability including weekends, holidays, and evenings</li></ul>
Physical &amp; Work Environment
This role operates primarily in a fast-paced kitchen and retail food environment. Work includes standing for extended periods, exposure to heat, refrigeration, wet floors, and heavy kitchen equipment. The schedule includes early mornings, evenings, weekends, and holidays. Frequent interaction with team members and department leaders is expected.
Why Join Joseph's Classic Market?
Joseph's Classic Market is known for its fresh, high-quality prepared foods made from scratch daily. As Executive Chef, you'll be part of a passionate team committed to tradition, taste, and excellence. We value your creativity, leadership, and dedication to bringing comfort and flavor to every guest experience.
Benefits Include:<ul><li>
Positive Work Environment</li><li>
Competitive Pay</li><li>
Health, Dental and Vision Insurance</li><li>
401(k) Plan</li><li>
Paid Time Off &amp; Personal Days</li><li>
20% Employee Discount</li></ul>
We&rsquo;d love to tell you more.
If you have questions about the role, growth opportunities, or what it&rsquo;s like to lead our Kitchen department, we encourage you to reach out. We&rsquo;re always happy to share more about how you can learn, grow, and thrive at Joseph&rsquo;s Classic Market. 
As part of our hiring process, we ask all candidates to complete a brief Predictive Index (PI) assessment. This helps us understand your strengths and how you may thrive within our team.<div>
You can complete the assessment here:</div><div>
https://assessment.predictiveindex.com/bo/76ZK/Chef</div><div> 
Interview Process 
At Joseph&rsquo;s Classic Market, we utilize VidCruiter as part of our interview process. This platform allows candidates to complete video interviews at their convenience, giving our hiring team the opportunity to better understand your experience and qualifications early in the process.</div><div></div><div> 
Employment Eligibility 
Joseph&rsquo;s Classic Market participates in E-Verify to confirm work authorization for all new employees. As part of the hiring process, employment eligibility will be verified through the U.S. Department of Homeland Security and the Social Security Administration.</div></div>

Executive Chef

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

Six Flags Qiddiya City and Aquarabia

<div>To lead and manage Central Kitchen operations, ensuring consistent food quality, efficient production, and full compliance with food safety standards across all outlets and employee dining. The role is responsible for driving cost control, standardizing processes, and developing culinary teams to deliver high-quality, efficient, and sustainable F&amp;B operations.
Key Functional Tasks<ul><li>
Support the director in recipe development and oversee both mass and limited-scale production to meet the needs of all F&amp;B outlets and employee dining.</li><li>
Contribute to defining &ldquo;make vs. buy&rdquo; strategies for ingredients, sub-recipes, and finished products across all units.</li></ul><ul><li>
Establish and standardize cooking methods, production processes, and par levels to ensure consistency and efficiency in the Central Kitchen.</li></ul><ul><li>
Coordinate with Procurement to develop ordering schedules that prevent shortages while minimizing waste.</li></ul><ul><li>
Ensure full compliance with HACCP standards, particularly in the handling and transfer of prepared food to front-of-house operations.</li></ul><ul><li>
Collaborate with director across both parks to continuously innovate and enhance the F&amp;B offering.</li></ul><ul><li>
Support the ongoing improvement of employee dining services, ensuring quality, variety, and operational efficiency.</li></ul><ul><li>
Monitor and address cost drivers (food, labor, and operational costs) and proactively implement corrective actions when needed.</li></ul><ul><li>
Continuously benchmark industry trends and best practices locally and globally to maintain competitive standards.</li></ul><ul><li>
Oversee end-to-end food production cycles in the Central Kitchen, ensuring consistency in taste, presentation, and quality across all outlets and employee dining.</li></ul>
Key Managerial Tasks<ul><li>
Lead, coach, and mentor culinary teams across units, identifying high-potential talent for development and progression into Central Kitchen roles.</li><li>
Develop and maintain succession plans to ensure continuity, manage turnover, and support internal career growth&mdash;particularly focusing on local and regional talent development.</li><li>
Foster a culture of continuous learning, accountability, and high performance within the culinary teams.</li><li>
Ensure all team members adhere to company policies, standards of conduct, and performance expectations.</li><li>
Act as the second-in-command, stepping in to lead operations in the absence of the director.</li><li>
Promote a leadership mindset of &ldquo;inspect what you expect&rdquo; and &ldquo;lead by example&rdquo; to drive operational discipline and team engagement.</li><li>
Ensure effective workforce planning and scheduling, aligning manpower with production demands and budget constraints.</li><li>
Act as the delegate for the director, ensuring uninterrupted leadership and decision-making in their absence.</li></ul> 

Requirements 
Knowledge &amp; Experience:
Minimum 5&ndash;8 years of progressive experience in culinary operations, with a strong focus on high-volume production and Central Kitchen environments.
Education &amp; Certifications:
Bachelor&rsquo;s Degree in Culinary Arts, Hospitality Management, or a related field.</div>

Senior Manager - Executive Sous Chef (Central Kitchen)

<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

The Sauce Cocktails & Catering

Job Overview We are seeking an energetic and highly skilled Head Chef and Kitchen Manager to lead our culinary team with passion, precision, and innovation. This pivotal role combines creative menu development, exceptional food quality, and efficient kitchen operations to deliver a memorable dining experience. As the driving force behind our kitchen, you will oversee all aspects of food preparation, inventory control, and food safety standards. Your leadership will inspire a cohesive team dedicated to excellence in catering services, ensuring every dish meets our high standards of taste and presentation.Responsibilities<ul><li>Lead the planning and execution of diverse menus that highlight culinary creativity while adhering to dietary guidelines and customer preferences.</li><li>Supervise daily kitchen operations, including food preparation, cooking, plating, and service delivery to ensure efficiency and quality.</li><li>Occasionally manage a team of chefs, cooks, kitchen staff, and service personnel by providing clear direction, training, and motivation to foster a collaborative environment.</li><li>Oversee inventory management and control processes to minimize waste, optimize stock levels, and ensure the availability of fresh ingredients.</li><li>Maintain rigorous food safety standards by implementing proper handling procedures, sanitation practices, and compliance with health regulations.</li><li>Oversee the execution of the food portion of catering events and banquet services with attention to detail in setup, timing, and presentation for large groups or special occasions.</li></ul>Qualifications<ul><li>Proven experience in fine dining kitchens with strong culinary skills in food production and presentation.</li><li>Extensive knowledge of food safety protocols, dietary requirements, and sanitation practices.</li><li>Experience with banquet operations, catering services, and large-scale catering event execution is highly desirable.</li><li>Strong leadership abilities with excellent communication skills to motivate staff and coordinate with other departments.</li><li>Familiarity with inventory management systems and food cost control strategies.</li><li>Background in catering management or hospitality industry preferred; certification in culinary arts or related fields is a plus. Join us as our Head Chef and Kitchen Manager to craft exceptional culinary experiences that delight guests and elevate our brand! Your expertise will drive innovation in menu creation while ensuring smooth kitchen operations&mdash;making every meal memorable through passion for food excellence!</li></ul>Pay: $30.00 - $35.00 per hourBenefits:<ul><li>Flexible schedule</li></ul>Work Location: In person

Head Chef and Kitchen Manager

Coury Hospitality

Position Summary
 
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.
 
Essential Responsibilities
 <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
 <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
 <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
 <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

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