culinary specialist

Bethesda

BETHESDA
 CULINARY SPECIALIST
 
Job Summary: To provide residents well prepared nutritious meals served with individual thoughtfulness.
 
Job Relationships: 
A. Reports to: Dietary Director
 B. Interrelationships with: Dietary team, Nursing, Activities, Business Office, Social Services, Maintenance, Laundry, Residents and Resident’s families, Volunteers, Venders
 C. External Contacts: Visitors, delivery persons
 
Hours of Work: 4:30pm - 7:00pm.
 
Dress Code: Per Dietary Policy and Procedure
 
Essential Requirements of Work: 
A. Experience
 1. Previous food service experience desirable
 2. Previous long-term care experience desirable
 B. Personal
 1. Must be able to read English
 2. Write and perform mathematical formulations
 3. Must be willing to learn
 4. Must be able to follow directions and perform assigned tasks, be self-motivated
 5. Must be in good physical and mental health
 6. Must be able to work cooperatively with others in a proximity and teamwork capability
 7. Must have efficient time management skills
 8. Ability to complete assigned duties in required time
 C. Job Knowledge
 1. Knowledge and ability to operate and maintain upkeep of large and small equipment
 2. Understanding of daily menu requirements and personal diet requirements
 3. Understanding of sanitation and safety requirements
 
Knowledge, Skills and Ability for Full Performance: 
1. Plan work schedule for the day based upon the menu and cleaning schedule.
 2. Meet meal time schedules
 3. Must be able to work with and secure the cooperation of fellow dietary employees in order to implement the meal
 4. Must work with geriatric residents showing care and empathy
 5. Must be self motivated in the absence of the dietary manager
 6. Must be knowledgeable in weights and measures
 7. Must be knowledgeable in the storage of food products
 8. Must be knowledgeable in therapeutic diets
 9. Must be understanding of sanitation and safety measures to meet state and federal regulations
 10. High level of proficiency and time management to meet meal regulations time
 11. Must have the capacity to operate commercial equipment
 12. Must be in good physical and mental health
 
Physical Demands of the Job: 
1. Occasionally lifting to 50 pounds
 2. Exposed to temperature extremes in kitchen and storage areas
 3. Will receive education regarding safe work habits due to exposure to cuts, burns, falls, and lifting
 4. Stand, stoop, bend, and walk during all of scheduled shift
 5. Ability to work with detergents, chemicals and ware washing assignments
 
Mental Demands of the Job: 
1. Understanding of therapeutic diets and the special needs of residents
 2. Maintain mental alertness in order to accurately follow dietary menus and resident therapeutic diets and textures, and requests while managing time regulations
 
Quality Performance Results In: 
1. Meeting the mission statement of the Dietary Department, which is serving residents nutritious meals that have a nice appearance and prepared with individual thoughtfulness
 2. Residents are well nourished, happy and healthy
 3. Meeting or exceeding all state and federal requirements
 
Effect of Error: 
1. If resident receive incorrect food according to the menu and diet card this could result in.
 a. Choking
 b. Illness
 c. Diabetic reaction
 d. Allergic reaction
 e. Insufficient nutrition
 f. Improper hydration
 2. Poor work habits can cause injury to employee or resident
 3. Poor food and sanitation practices could cause food borne illnesses
 4. If quality of prepared food is poor, income goes down due to decline in customers
 5. Nutritional needs of the vulnerable are not met
 6. Dissatisfaction among residents and families
 
Principle Job Responsibilities: 
Responsibility: Ensure proper sanitation and safety measures are followed at all times.
 1. Follows sanitation and safety techniques in operation and cleaning of all equipment.
 2. Uses proper sanitation and safety procedures during workday.
 
Responsibility: Participate positively and with a smile in the timely and accurate and attractive service of meals to residents and other customers.
 1. Dish up salads, desserts, beverages, bread and condiments
 2. Assist in dining room service of setup and serving resident’s meals, recording intake of residents and cleaning up.
 3. Prepare between meal nourishments and supplements, Delivers and cleans up snack carts
 4. May assist in receiving and storage of food supplies
 5. Participates positively in effective communication with nursing and family in regards to special needs of the resident
 6. Records and carries out any resident dietary changes
 
Responsibility: Wash dishes on a timely basis meeting or exceeding all state and federal requirements.
 1. Washes dishes following meals
 2. Washes pots and pans during shift
 3. Monitor dishwasher temperatures, procedures and performance
 
Responsibility: Miscellaneous
 1. Complies with all facility policies
 2. Follows through on resident’s rights
 3. Attends in-service and all necessary training
 4. Works to meet the goals of the facility with enthusiasm and spirit of cooperation and integrity
 5. Other jobs as assigned by Supervisor

Culinary Specialist - Evenings

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

Apt Resources

<div>Apt Resources is pleased to present an excellent opportunity for a skilled Chef de Partie specializing in Levantine cuisine to join a reputable and dynamic culinary team for one of our clients in the Red Sea, Saudi Arabia. This role involves preparing authentic Levantine dishes, contributing to menu development, and maintaining the highest culinary standards. The successful candidate will play a key role in delivering exceptional dining experiences rooted in the rich flavors of Levantine culinary traditions.
Responsibilities<ul><li>
Prepare and cook a variety of Levantine dishes, ensuring authenticity and consistency in taste and presentation.</li><li>
Assist the Executive Chef and Sous Chef in menu planning and recipe development.</li><li>
Supervise and mentor junior kitchen staff, promoting teamwork and professional growth.</li><li>
Maintain cleanliness and organization within the kitchen, adhering to health and safety regulations.</li><li>
Manage inventory and assist in the procurement of fresh and quality ingredients.</li><li>
Ensure compliance with food safety standards and hygiene practices at all times.</li><li>
Stay updated with culinary trends and techniques related to Levantine cuisine and incorporate innovations where appropriate.</li></ul> 

Requirements 
<ul><li>
Minimum of 3 years experience as a Chef de Partie with specialization in Levantine cuisine.</li><li>
Culinary diploma or equivalent certification is preferred.</li><li>
Experience working in an ultra-luxury hotel, resort, or fine-dining establishment.</li><li>
Strong knowledge of Levantine culinary techniques, ingredients, and traditional recipes.</li><li>
Ability to work efficiently under pressure and maintain high-quality standards.</li><li>
Excellent leadership and communication skills.</li><li>
Thorough understanding of food safety, hygiene, and sanitation regulations.</li><li>
Willingness to work flexible shifts including evenings, weekends, and holidays.</li></ul> 

Benefits 
As per the market standards.</div>

Chef de Partie - Levantine Cuisine - Luxury Property

HUNDRED GROUP

<ul><li>At least 5-7 years of proven experience as a Pastry Chef , restaurant, or hospitality environment.</li><li>Strong knowledge of international cuisine, with the ability to integrate Middle Eastern flavors.</li><li>Expertise in menu development, pastries creation, food pairing, and culinary innovation.</li><li>Excellent leadership and team management skills.</li><li>Strong organizational and time-management abilities.</li><li>Knowledge of food safety standards and HACCP compliance.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Proficiency in English; Arabic is an advantage.</li><li>Culinary degree or professional chef certification related to pastry.</li><li>Familiarity with modern cooking techniques and presentation styles.</li><li>Previous experience working in Qatar or the GCC region.</li><li>Strong interpersonal skills to engage with management, staff, and customers.</li><li>Willing to relocate to Qatar</li></ul>Work Location: In person

Pastry Chef in Specialty Coffee Shop & Restaurant

Civitas Senior Living

<div>Community: Alexis Pointe Senior Living 
Address: Wimberly, TX
Unleash Your Culinary Passion &ndash; Join Our Community as a Cook!
Are you a culinary enthusiast eager to craft delightful dishes? Do you possess a flair for food presentation and a commitment to kitchen excellence? At our Community, we're seeking a Cook who's inspired by creativity, teamwork, and top-notch cuisine. Experience a fulfilling career, not just a job, and enjoy perks that enrich both your professional and personal life.
Cook Position Highlights:
<ul><li>Culinary Mastery: Prepare assigned meals following established recipes and gastronomic standards. Showcase your flair for plating and presentation.</li>
<li>Quality &amp; Safety Compliance: Maintain temperature charts and food safety records. Adhere to sanitation protocols and quality control.</li>
<li>Inventory Management: Notify the Chef of inventory needs and participate in streamlined kitchen operations.</li>
<li>Professional Appearance &amp; Hygiene: Uphold Civitas standards in personal grooming and kitchen hygiene.</li>
<li>Kitchen Collaboration: Assist in organizing the kitchen, food storage, dish room, and other culinary areas. Foster a spirit of collaboration and innovation.</li>
<li>Food Freshness: Ensure a first-in, first-out food rotation system, verifying proper dating and organization for optimum freshness.</li>
<li>Skill Development: Assist Chef Manager/F&amp;B Director to grow kitchen efficiency and offer staff training opportunities.</li>
<li>Regulatory Adherence: Follow all sanitation, food handling protocols, safety policies, and meet regulatory requirements.</li>
</ul>
Join Our Culinary Team If You:
<ul><li>Have experience as a Cook or Chef in a restaurant or similar setting.</li>
<li>Embrace positivity, endurance, and continuous learning.</li>
<li>Value quality, creativity, and teamwork.</li>
</ul>
Cook's Perks, Programs, and Benefits:
<ul><li>Next Day Pay Access: Financial flexibility to support your life.</li>
<li>Work-Life Balance: No late nights, consistent scheduling, generous Paid Time Off.</li>
<li>Exclusive Discounts: Access 300,000 Travel, Restaurant, and Retail Discounts.</li>
<li>Referral Rewards: Unlimited employee referral bonuses!</li>
<li>Career Growth: Frequent training and promotion opportunities.</li>
<li>Continued Learning: Education reimbursement programs.</li>
<li>Comprehensive Benefits: Health, Dental, Vision, Pet Insurance, and more.</li>
<li>Awards &amp; Recognition: We are a certified Great Place to Work!</li>
</ul>
Our Mission: Passionate Service. Passionate Cleanliness. Passionate Care.
Embrace your passion for cooking and become part of our culinary family. Opportunities for creativity, growth, and success await. Apply now!
As a condition of employment at a Civitas Senior Living community, all new hires will be asked to complete a screening process as required by state regulations. All offers of employment are contingent upon the successful completion of this process. Residency within the State that this Community/Location operates in is a condition of employment.</div>

Line Cook (WIMB)

<div>Apt Resources is pleased to offer a unique opportunity for a talented Chef de Partie specializing in Sushi &amp; Peruvian cuisine to join an esteemed culinary team for one of our clients in the Red Sea, Saudi Arabia. This role involves preparing authentic Peruvian dishes while contributing to the development of innovative menus that highlight the rich and diverse flavors of Peru. The ideal candidate will be passionate about South American cuisine and eager to bring excellence to the kitchen.
Responsibilities<ul><li>
Prepare and cook traditional and contemporary Peruvian dishes &amp; Sushi according to set recipes and quality standards.</li><li>
Collaborate with the Executive Chef on menu planning and recipe development.</li><li>
Supervise and mentor junior kitchen staff to maintain high culinary standards.</li><li>
Ensure all food is prepared to the highest level of quality, taste, and presentation.</li><li>
Maintain cleanliness and organization of the kitchen workspace, following all food safety regulations.</li><li>
Manage inventory and assist in ordering ingredients, ensuring freshness and minimal waste.</li><li>
Stay updated on Sushi &amp; Peruvian culinary trends and techniques to continuously innovate the menu offerings.</li></ul> 

Requirements 
<ul><li>
Proven experience as a Chef de Partie, preferably with expertise in Sushi &amp; Peruvian cuisine.</li><li>
Culinary qualification or relevant professional experience.</li><li>
Strong knowledge of Peruvian ingredients, cooking methods, and flavor profiles.</li><li>
Experience working in an ultra-luxury hotel, resort, or fine-dining establishment.</li><li>
Ability to work efficiently in a fast-paced kitchen environment while maintaining attention to detail.</li><li>
Excellent leadership, communication, and teamwork skills.</li><li>
Flexibility to work various shifts, including weekends and holidays.</li></ul> 

Benefits 
As per the market standards.</div>

Chef de Partie - Sushi & Peruvian Cuisine (Luxury Property)

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Culinary Specialist - Evenings

Culinary QA Specialist (Gaza Field Operations), Contract

Chef de Partie - Levantine Cuisine - Luxury Property

Pastry Chef in Specialty Coffee Shop & Restaurant

Line Cook (WIMB)

Chef de Partie - Sushi & Peruvian Cuisine (Luxury Property)

Chef de Partie - Sushi & Peruvian Cuisine (Luxury Property)