culinary team leader

The Lighthouse Restaurant LLC

Role DescriptionThis is a full-time on-site role located in Riyadh for a Head Chef. The Head Chef will lead the culinary team, overseeing kitchen operations and ensuring the delivery of high-quality dishes aligned with The Lighthouse's standards. Responsibilities include creating innovative menus, supervising food preparation, managing kitchen budgets, training and mentoring staff, sourcing high-quality ingredients, and maintaining strict food safety and hygiene standards. The Head Chef will also collaborate with management to develop seasonal offerings and occasional bespoke menus for events, fostering culinary creativity.Qualifications<ul><li>Strong leadership and team management skills to train, mentor, and oversee kitchen staff.</li><li>Expertise in menu creation, food preparation, and culinary techniques with a focus on quality and innovation.</li><li>Knowledge of kitchen operations, budgeting, and inventory management.</li><li>Commitment to food safety, hygiene regulations, and maintaining a clean and organized kitchen environment.</li><li>Proven experience in catering for events and creating customized menus.</li><li>Ability to work collaboratively with management for menu planning and special projects.</li><li>Previous experience as a Head Chef or in a similar leadership role within the hospitality or fine dining industry.</li><li>Culinary degree, diploma, or equivalent professional experience in culinary arts is preferred.</li></ul>Job Types: Full-time, PermanentWork Location: In person

DQ Head Chef - Riyadh

Marriott International

<div>Additional Information 
Job Number26045508 
Job CategoryFood and Beverage &amp; Culinary 
LocationThe Ritz-Carlton Amaala, Tabuk, Amaala, Saudi Arabia, Saudi Arabia 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Leads development and training of team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Leading Pastry Culinary 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>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serves as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures and maintains the productivity level of employees.</li></ul>
<ul><li>Ensures employees understand expectations and parameters.</li></ul>
<ul><li>Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.</li></ul>
<ul><li>Solicits employee feedback, utilizes an &quot;open door&quot; policy and reviews employee satisfaction results to identify and address employee problems or concerns.</li></ul>
<ul><li>Leads shifts while personally preparing food items and executing requests based on required specifications.</li></ul>
<ul><li>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Maintains food preparation handling and correct storage standards.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Supports procedures for food &amp; beverage portion and waste controls.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Supervises pastry preparation shift operations and ensures compliance with all Food &amp; Beverage policies, standards and procedures.</li></ul>
<ul><li>Ensures compliance with all applicable laws and regulations.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul>
<ul><li>Checks the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Assists in determining how food should be presented and creates decorative food displays.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides services that are above and beyond for customer satisfaction and retention.</li></ul>
<ul><li>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Empowers employees to provide excellent customer service.</li></ul>
<ul><li>Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.</li></ul>
<ul><li>Strives to improve service performance.</li></ul> 
Maintaining Culinary Goals
<ul><li>Achieves and exceeds goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Develops specific goals and plans to prioritize, organize, and accomplish your work.</li></ul>
<ul><li>Trains employees in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.</li></ul>
<ul><li>Purchases appropriate supplies and manage inventories according to budget.</li></ul> 
Supports Training and Development Activities
<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>Participates in training staff on menu items including ingredients, preparation methods and unique tastes.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Assists as needed in the interviewing and hiring of employee team members with appropriate skills.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluates results to choose the best solution and solve problems.</li></ul>
<ul><li>Brings issues to the attention of the department manager and Human Resources as necessary.</li></ul>
<ul><li>Attends and participates in all pertinent meetings.</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.
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world&rsquo;s top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate. 
<div>
 
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.</div><div>
 
Your role will be to ensure that the &ldquo;Gold Standards&rdquo; of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.</div><div>
 
In joining The Ritz-Carlton, 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>

Head Baker and Pastry

Miraval The Red Sea

<div><div>Summary<div>
 Miraval The Red Sea, a luxurious wellness resort located on Shura Island, is part of the Red Sea Project. This transformative destination offers a unique opportunity to blend mindful living with exceptional hospitality. Featuring 180 guest rooms, suites, and villas across three million square feet of pristine beaches, we aim to redefine luxury and wellness in hospitality.

We are seeking a Chef de Cuisine to join our culinary team and lead one of our signature kitchens. Reporting to the Executive Chef, you will be responsible for overseeing the daily operations of the assigned kitchen, ensuring exceptional food quality, innovative menu development, and financial success while upholding Hyatt International&rsquo;s Corporate Strategies and Miraval&rsquo;s brand standards. 


Key Responsibilities:
<ul>
<li>Lead and manage the day-to-day kitchen operations, ensuring efficiency and excellence.</li>
<li>Develop and execute creative, high-quality menus aligned with Miraval&rsquo;s wellness philosophy and brand identity.</li>
<li>Oversee food preparation, presentation, and quality control, ensuring consistency and guest satisfaction.</li>
<li>Train, mentor, and develop the culinary team, fostering a culture of excellence and innovation.</li>
<li>Monitor food costs, inventory, and kitchen expenses, ensuring profitability and adherence to budget.</li>
<li>Ensure compliance with health, safety, and hygiene regulations.</li>
<li>Collaborate with the Food &amp; Beverage and Procurement teams to source high-quality, sustainable ingredients.</li>
<li>Maintain strong relationships with guests, VIPs, and suppliers to enhance culinary experiences.</li>
</ul></div></div><div>Qualifications<div><ul>
<li>A degree or diploma in Kitchen Production, Culinary Arts, or Hospitality Management is preferred.</li>
<li>Minimum 2 years of experience as a Chef de Cuisine or Sous Chef in a luxury hotel or fine dining restaurant.</li>
<li>Experience in wellness resorts or restaurant concepts a plus</li>
<li>Knowledgeable in health and nutrition concpts</li>
<li>Willing to quickly adapt to wellness dining trends</li>
<li>Strong knowledge of kitchen hygiene, occupational health and safety standards.</li>
<li>Excellent leadership, problem-solving, and organizational skills.</li>
<li>Experience in recipe development, menu engineering, and food cost control.</li>
<li>Proficiency in Microsoft Office and Recipe Maintenance Systems is an advantage.</li>
<li>Passion for culinary innovation, sustainability, and guest satisfaction.</li></ul> 


Why Join Us? At Miraval The Red Sea, we offer a range of benefits, including:
<ul>
<li>Long-term career growth opportunities.</li>
<li>A motivated and connected team.</li>
<li>12 complimentary nights per year in Hyatt properties worldwide, along with colleague rates and discounts.</li>
<li>A company that truly cares about your career and well-being.</li>
</ul>
Join us in redefining luxury and wellness hospitality at Miraval The Red Sea.</div></div></div>

CHEF DE CUISINE

www.dianoiaseatery.com

Job Overview Join our dynamic culinary team as a Sous Chef, where your passion for food and leadership will elevate our kitchen operations to new heights! In this vital role, you will assist the Executive Chef in overseeing daily kitchen activities, ensuring exceptional food quality, and maintaining a vibrant, efficient work environment. Your expertise in fine dining, food production, and team management will inspire excellence across all culinary endeavors. This paid position offers a fantastic opportunity to showcase your culinary skills while leading a talented team in delivering memorable dining experiences.Duties<ul><li>Assist the Executive Chef in supervising daily kitchen operations, including food preparation and presentation standards</li><li>Lead and motivate kitchen staff to maintain high levels of performance, teamwork, and morale</li><li>Oversee food safety practices and ensure compliance with health regulations and safety standards</li><li>Manage inventory control, including ordering, stock rotation, and minimizing waste to optimize food costs</li><li>Coordinate menu planning and execution for various service periods, including special events and catering functions</li><li>Supervise food handling procedures and ensure proper sanitation throughout the kitchen</li><li>Support dietary department requirements by preparing specialized meals and accommodating dietary restrictions</li><li>Oversee shift management, ensuring smooth communication between front-of-house and back-of-house teams</li></ul>Requirements<ul><li>Proven experience in fine dining environments with strong culinary skills in food production and cooking techniques</li><li>Supervising experience within a restaurant or hospitality setting, demonstrating leadership abilities</li><li>Knowledge of banquet service, catering operations, and event food preparation is highly desirable</li><li>Familiarity with inventory management, food safety standards, and dietary accommodations</li><li>Excellent team management skills with the ability to lead by example and foster a positive work environment</li><li>Strong understanding of restaurant management principles including menu planning, shift coordination, and food service management</li><li>Previous experience in the food industry with a focus on hospitality or restaurant experience is preferred</li><li>Ability to handle multiple priorities efficiently while maintaining attention to detail</li></ul>This role is perfect for passionate culinary professionals eager to make a meaningful impact through exceptional cuisine and leadership. We value energetic individuals who thrive in fast-paced environments and are committed to delivering outstanding guest experiences. Join us to grow your career while inspiring others with your culinary expertise!Pay: $21.00 - $24.00 per hourBenefits:<ul><li>401(k)</li><li>Dental insurance</li><li>Food provided</li><li>Health insurance</li><li>Paid time off</li><li>Vision insurance</li></ul>Work Location: In person

Sous Chef

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

Hilton

<div>Executive Sous Chef - Bahia Mar Fort Lauderdale, a Doubletree by Hilton
Bahia Mar Fort Lauderdale Beach a DoubleTree by Hilton, is searching for a talented Executive Sous Chef to lead their culinary team! This property features 19,739 square feet of meeting space across seven versatile meeting rooms and five food and beverage outlets.
Enjoy &agrave; la carte breakfasts and dinners at Breezes, along with drinks, dining, and live entertainment throughout Marina Village. For daytime bites, High Tide Lounge serves poolside cocktails and lunch, The Market offers quick snacks and hearty meals, and 801 Blend &amp; Brew is your stop for fresh coffee and grab‑and‑go sandwiches.
The ideal candidate will be a passionate, innovative chef with 2&ndash;3 years of hotel culinary leadership experience. This culinary leader will oversee all culinary operations in close partnership with the Director of Food &amp; Beverage, guiding a team of 35, including line cooks and a banquet culinary leader. The role is responsible for ensuring exceptional quality, consistency, and operational excellence across all dining experiences, with key duties in menu curation, scheduling, and team training.
Shift Pattern: Full availability is required including weekdays, weekends, and holidays
The Benefits &ndash; Hilton is recognized as the best hospitality workplace in the world and the #2 World&rsquo;s Best Workplace by Great Place To Work US and Fortune! We support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits. Hilton offers its eligible team members a comprehensive benefits package including:
We support the mental and physical wellbeing of all Team Members so they can Thrive personally and professionally in a diverse and inclusive environment, thanks to innovative programs and benefits. Hilton offers its eligible team members a comprehensive benefits package including:<ul><li>
Access to your pay when you need it through DailyPay</li><li>
Medical Insurance Coverage &ndash; for you and your family</li><li>
Mental Health Resources</li><li>
Best-in-Class Paid Time Off (PTO)</li><li>
Go Hilton travel discount program</li><li>
Supportive parental leave</li><li>
Matching 401(k)</li><li>
Employee stock purchase program (ESPP) - purchase Hilton shares at 15% discount</li><li>
Debt-free education: Access to a wide variety of educational credentials (ex. college degrees, high school completion, English-language learning, digital literacy, professional certificates and more)</li><li>
Career growth and development</li><li>
Team Member Resource Groups</li><li>
Recognition and rewards programs</li><li>Available benefits may vary depending upon property-specific terms and conditions of employment and the terms of the collective bargaining agreement if applicable.</li></ul>
What will I be doing?
As Executive Sous Chef, you would be responsible for assisting in the direction and administration of the planning, preparation, production and control of all culinary operations in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:<ul><li>
Assist the Executive Chef in the direction and oversight of all culinary operations, to include, but not limited to, preparation and production of all hotel meals, food quality and presentation, compliance with all safety and sanitation standards and regulation, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability</li><li>
Assist the Executive Chef by interacting with guests and clients to monitor and assess satisfaction trends, evaluate and address issues and make improvements accordingly</li><li>
Assist the Executive Chef in creating and implementing menu selections for special banquet themes and events based on current food trends and regional tastes in partnership with the Executive Chef and Director of Food and Beverage, as needed</li><li>
Ensure compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards</li><li>
Monitor and develop team member performance to include, but not limited to, providing supervision, conducting counseling and assisting with evaluations, training, scheduling and assigning work and delivering recognition and reward</li></ul>
What are we looking for?
Since being founded in 1919, Hilton has been a leader in the hospitality industry. Today, Hilton remains a beacon of innovation, quality, and success. This continued leadership is the result of our Team Members staying true to our Vision, Mission, and Values. Specifically, we look for demonstration of these Values:<ul><li>
Hospitality - We're passionate about delivering exceptional guest experiences.</li><li>
Integrity - We do the right thing, all the time.</li><li>
Leadership - We're leaders in our industry and in our communities.</li><li>
Teamwork - We're team players in everything we do.</li><li>
Ownership - We're the owners of our actions and decisions.</li><li>
Now - We operate with a sense of urgency and discipline</li></ul>
In addition, we look for the demonstration of the following key attributes:<ul><li>
Quality</li><li>
Productivity</li><li>
Dependability</li><li>
Customer Focus</li><li>
Adaptability</li></ul>
What will it be like to work for Hilton?
Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision &ldquo;to fill the earth with the light and warmth of hospitality&rdquo; unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all! #LI-AR2</div>

Executive Sous Chef - Bahia Mar Fort Lauderdale, a Doubletree by Hilton

Accor

<div><div>Company Description</div> 
&quot;Why work for Accor? 
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor&rsquo;s limitless possibilities. 
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit https://careers.accor.com/ 
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot;<div> 
Job Description</div> 
This is a Cluster Director of Culinary role, responsible for overseeing all culinary and kitchen operations across two 5-star properties, ensuring excellence in food quality, consistency, and operational performance.
This role leads the culinary strategy for the cluster, from purchasing and inventory management to talent development, innovation, and guest experience. The Cluster Director of Culinary plays a key role in driving profitability, enhancing dining concepts, and positioning the properties as leading F&amp;B destinations.
Key Roles &amp; Responsibilities<ul><li>
Ensure consistency and the highest standards in food quality, taste, presentation, and temperature across all kitchens within the cluster</li><li>
Oversee all culinary operations across both properties, ensuring alignment with brand standards and operational excellence</li><li>
Drive innovation in menus, concepts, and food presentation to enhance guest experience and market positioning</li><li>
Collaborate with Marketing and F&amp;B leadership to develop promotions, campaigns, and destination dining experiences</li><li>
Maintain and improve kitchen operations to maximize profitability while ensuring high guest satisfaction</li><li>
Ensure effective communication and alignment across all culinary teams within the cluster</li><li>
Monitor and manage stock levels, purchasing, receiving, and storage to meet company standards and control costs</li><li>
Ensure all goods purchased comply with hotel specifications and quality standards</li><li>
Lead and develop culinary teams through training, coaching, and performance management</li><li>
Ensure compliance with HACCP guidelines, hygiene, and food safety standards across all kitchens</li><li>
Promote best practices in kitchen operations, cleanliness, and grooming standards</li><li>
Build strong cross-functional relationships with F&amp;B, Operations, and other departments</li><li>
Identify opportunities for efficiency, cost optimization, and operational improvements across the cluster</li><li>
Lead by example, fostering a positive, engaged, and high-performing team culture</li></ul><div> 
Qualifications</div> 
<ul><li>
Bachelor's degree in Culinary and F&amp;B Arts or related field</li><li>
10+ years' experience as a professional chef, with 3 years in a senior management role</li><li>
Culinary certification from an accredited institution</li><li>
Strong understanding of food trends and culinary techniques</li><li>
Excellent leadership, communication, and organizational skills</li><li>
Proven track record in menu development and cost control</li><li>
Experience in managing large kitchen teams in a high-volume environment</li><li>
Knowledge of international cuisines and dietary restrictions</li><li>
Proficiency in kitchen management software and inventory systems</li><li>
Strong food safety knowledge and relevant certifications (e.g., ServSafe)</li><li>
Ability to work in a fast-paced, multicultural environment</li><li>
Fluency in English; additional languages are a plus</li><li>
Demonstrated ability to innovate and stay current with culinary trends</li></ul></div>

Cluster Director of Culinary - starting Q4 2026

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