executive chef assistant

Inspire Management Training Center

We are seeking a highly skilled and creative Executive Chef to lead the kitchen operations, oversee food preparation, and manage culinary teams. The Executive Chef is responsible for menu planning, food quality, kitchen management, cost control, and ensuring high standards of hygiene and customer satisfaction in a hotel, restaurant, or catering environment.Key Responsibilities<ul><li>Lead and manage all kitchen operations and culinary staff</li><li>Design and develop menus based on seasonality, trends, and customer preferences</li><li>Ensure high standards of food quality, taste, and presentation</li><li>Supervise food preparation, cooking, and plating processes</li><li>Manage food cost, inventory, and kitchen budget control</li><li>Ensure compliance with health, safety, and hygiene standards (HACCP)</li><li>Train, mentor, and evaluate kitchen staff performance</li><li>Coordinate with F&amp;B management for events and special functions</li><li>Monitor stock levels and order kitchen supplies as needed</li><li>Maintain cleanliness and organization of kitchen areas</li></ul>Requirements<ul><li>Minimum 5&ndash;10 years of experience in professional kitchen operations</li><li>At least 2&ndash;3 years in a senior chef role (Sous Chef or Executive Chef Assistant)</li><li>Culinary degree or diploma from a recognized culinary institute is preferred</li><li>Strong knowledge of international cuisines and modern cooking techniques</li><li>Experience in menu planning, food costing, and kitchen budgeting</li><li>Strong leadership and team management skills</li><li>Knowledge of HACCP, food safety, and hygiene standards</li><li>Ability to work under pressure in a fast-paced environment</li><li>Excellent creativity, presentation, and attention to detail</li><li>Strong communication and organizational skills</li><li>Experience in luxury hotels, fine dining, or large-scale catering is preferred</li><li>Ability to manage multiple kitchen sections efficiently</li></ul>Job Type: Full-timePay: QAR7,000.00 - QAR11,000.00 per monthEducation:<ul><li>Primary (Preferred)</li></ul>Experience:<ul><li>Kitchen Operation: 5 years (Required)</li></ul>Language:<ul><li>english (Required)</li></ul>Location:<ul><li>Qatar (Required)</li></ul>Work Location: In person

Executive Chef

Hyatt Regency Morristown at Headquarters Plaza

Summary
 At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing efficient service and meaningful experiences to every guest. Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry. It's a place where career opportunities are as unlimited as your imagination. Discover your place to shine in our warm, respectful, and inclusive culture.
 
Our Hyatt Culture is represented by our mission, values, and goals through: Innovative, Respect, Service-Oriented and Inclusion. Innovative, Hyatt is forward thinking and passionate as we seek new ways to advance in the hospitality industry. Respect, Hyatt associates are inspired by the team's spirit and camaraderie given to one another. Service-Oriented, Hyatt is customer focused by providing authentic hospitality in every way every time.
 
The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.
 The salary range for this position is between $64,100 and $85,000.
 
Responsibilities include: 
Support senior leadership by developing and assuming key management responsibilities
 Assume the role of liaison between all departments within the culinary division and all other hotel departments
 Supervise departmental Sous Chefs performance and provide them council as to the preparation and cooking of various food items
 Develop and implement creative menu items that adhere to Hyatt brand standards
 Plan, coordinate & implement special events and holiday functions
 Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
 Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
 Monitor food production, ordering, cost, and quality and consistency on a daily basis ensuring financial performance and control
 Ensure proper safety and sanitation of all kitchen facilities and equipment
 Organize and facilitate departmental meetings, training and goals setting
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 Qualifications
 In-depth skills and knowledge of all kitchen operations
 Possess strong leadership, communication, organization and relationship skills
 Experience with training, financial management and customer service
 Proficient in general computer knowledge
 A true desire to exceed guest expectations in a fast-paced customer service environment
 Capable of producing a consistent product in a timely manner
 Culinary education and/or appropriate level of on-the-job training and hotel culinary experience
 Geographic and schedule flexibility preferred
 Hyatt develops Executive Sous Chefs to progress into the role of Executive Chef through the training of Banquets, Restaurants and Garde Manger. Executive Sous Chefs report directly to the Executive Chef.
 Hyatt Hotels & Resorts believes in strong commitment to promotion from within. Begin your career today as the Executive Sous Chef and find yourself as the Executive Chef within a few years. 70% of management hired is from within Hyatt, 89% of Managing Committee is promoted from within. The statistics are there; make it your next step!

EXECUTIVE SOUS CHEF

Forefront Healthcare

<div><h2 class="jobSectionHeader">The Executive Sous Chef serves as a senior culinary leader supporting the Executive Chef in overseeing all kitchen operations for a high-quality dining program within senior living, healthcare, or hospitality environments. This role is responsible for driving culinary excellence, operational consistency, team development, food safety, and financial performance while ensuring an exceptional dining experience for residents, guests, and clients.</h2><h2 class="jobSectionHeader">
The Executive Sous Chef acts as the right hand to the Executive Chef, providing leadership, structure, and day-to-day operational execution across all culinary areas.</h2> 
Position Type and Expected Hours of Work
This is an exempt salaried position, with expected hours to include: days, evenings, weekends, and holidays.
Essential Functions and Duties
Culinary Operations Leadership<ul><li>
Support the Executive Chef in overseeing all daily kitchen operations including production, service, retail, and catering</li><li>
Ensure consistent execution of recipes, menus, and presentation standards across all dining venues</li><li>
Supervise food preparation, portion control, and plate presentation to meet quality expectations</li><li>
Lead daily production meetings, line checks, and pre-service briefings</li><li>
Act as Chef in Charge in the absence of the Executive Chef</li></ul>
Team Leadership &amp; Development<ul><li>
Train, mentor, and coach cooks, leads, and utility staff to build a high-performing culinary team</li><li>
Assist with recruiting, interviewing, onboarding, and scheduling of kitchen personnel</li><li>
Conduct performance feedback, corrective coaching, and skills development</li><li>
Promote a culture of safety, teamwork, and hospitality excellence</li></ul>
Financial &amp; Inventory Management<ul><li>
Assist in managing food cost, labor productivity, and waste reduction initiatives</li><li>
Oversee ordering, receiving, inventory controls, and vendor relations</li><li>
Ensure accurate production records, recipe costing, and yield management</li><li>
Support budget adherence and monthly financial performance goals</li></ul>
Food Safety &amp; Compliance<ul><li>
Maintain ServSafe, HACCP, and local health department standards</li><li>
Conduct sanitation audits, temperature logs, and corrective actions</li><li>
Ensure compliance with regulatory requirements and infection prevention protocols</li><li>
Maintain safe equipment operation and kitchen organization</li></ul>
Menu Execution &amp; Innovation<ul><li>
Assist with menu development, recipe testing, and seasonal programming</li><li>
Collaborate with Registered Dietitians on therapeutic and modified diets</li><li>
Support catering events, special functions, and resident engagement activities</li><li>
Ensure cultural, regional, and resident preference alignment</li></ul>
Travel
Occasional travel for company meetings by car and/or plane may be required
General Responsibility as Required for Position<ul><li>
Responsible for acting in conformance with all facility and departmental policies and procedures including those relating to Human Resources, Code of Ethics and Business Conduct, Health and Safety regulations, Compliance requirements, Patient Rights, Confidentiality, and HIPAA. Responsible for acting in conformance with accrediting agency standards.
</li><li>Attends department meetings as required.</li><li>
Demonstrates accountability to accept responsibility for personal/professional growth and any required certification/licenses, if applicable.</li><li>
Completes mandatory training and competencies annually.</li></ul>
AAP/EEO Statement
Forefront will not discriminate based on race, color, sex, height, weight, disability, national origin, religion, marital status, pregnancy, military service, genetics, sexual orientation, gender identity, age, or any other protected class in its hiring practices, conditions for transfer or promotion, policies, discipline, discharge, terms, conditions or benefits of employment.
Other Duties as assigned
This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Job duties, tasks, responsibilities, and activities may change from time to time.
Requirements:
Education/Experience/Training
Associate&rsquo;s or Bachelor&rsquo;s degree in Culinary Arts, Hospitality Management, or related field preferred
Equivalent combination of formal culinary training and progressive leadership experience will be considered
Coursework in nutrition, food safety, or dietary management a plus (healthcare/senior living)
Experience
5&ndash;8+ years of progressive culinary experience with at least 2&ndash;3 years in a Sous Chef or Executive Sous Chef role
Proven success in high-volume scratch kitchen environments such as senior living, healthcare, hotel, club, or contract dining
Demonstrated experience with:
Menu execution and recipe adherence
Food &amp; labor cost management
Inventory controls and purchasing
Catering and special event production
Supervising teams of 15&ndash;40+ associates
Strong knowledge of therapeutic diets and modified textures preferred
Experience partnering with Registered Dietitians and interdisciplinary teams a plus
Preferred Qualifications
Experience in senior living or healthcare dining
Opening new accounts or supporting unit transitions
Scratch cooking, farm-to-table, and wellness-focused programming
Multi-outlet or multi-shift oversight
License and Certification
ServSafe Food Protection Manager Certification Required or Must be obtained within 90 days of employment</div>

Executive Sous Chef-ESC

Anantara Hotels & Resorts

<div>
 
 Company Description
 
 
 
 A luxury hospitality brand for modern travelers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world&rsquo;s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.
 
 
 Banana Island Resort Doha by Anantara is a crescent of golden beach and over water villas just off the coast of downtown Doha. Accessible by private catamaran, escape for family adventures, ocean thrills or serene spa bliss.
 
 
 Enjoy an alcohol-free atmosphere with the little ones as you surf, dive, golf, bowl or cinema. Race across lagoon waters with a host of motorized water sports. Unwind in the Middle East&rsquo;s only wellness center in a resort setting, spread across lush botanical gardens.
 
 
 
 Job Description
 
 
 
 
 Key Responsibilities:
 
 
 
 <ul>
 <li>
 Lead and supervise all kitchen operations in the assigned outlet or restaurant.
 </li>
 <li>
 Plan, prepare, and execute high-standard dishes and menus that align with the brand and guest expectations.
 </li>
 <li>
 Ensure proper hygiene, sanitation, and safety standards in the kitchen, in compliance with HACCP and local regulations.
 </li>
 <li>
 Control food costs, minimize waste, and manage inventory effectively.
 </li>
 <li>
 Collaborate with the Executive Chef in creating seasonal menus and promotions.
 </li>
 <li>
 Train, mentor, and evaluate kitchen team members to maintain high performance and morale.
 </li>
 <li>
 Maintain equipment, ensure maintenance needs are reported and followed up.
 </li>
 <li>
 Ensure all culinary team members adhere to resort policies and procedures.
 </li>
 <li>
 Monitor guest satisfaction and adjust operations accordingly to enhance guest experience.
 
 
 </li>
 </ul>
 
 Qualifications
 
 
 
 <ul>
 <li>
 Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine-dining environment.
 </li>
 <li>
 Formal culinary education or equivalent apprenticeship.
 </li>
 <li>
 Strong leadership, communication, and organizational skills.
 </li>
 <li>
 Deep knowledge of food safety, kitchen operations, and cost control.
 </li>
 <li>
 Passion for food innovation and attention to detail.
 </li>
 <li>
 Ability to work flexible hours, including weekends and holidays.
 </li>
 </ul>
</div>

Chef de Cuisine (Italian Specialty)

Anantara

<div>Company Description 
A luxury hospitality brand for modern travelers, Anantara connects guests to genuine places, people and stories through personal experiences and providing heartfelt hospitality in the world&rsquo;s most exciting destinations. From pristine islands and tropical beaches to cosmopolitan cities, tranquil deserts and lush jungles, Anantara welcomes guests for journeys rich in discovery.
Banana Island Resort Doha by Anantara is a crescent of golden beach and over water villas just off the coast of downtown Doha. Accessible by private catamaran, escape for family adventures, ocean thrills or serene spa bliss.
Enjoy an alcohol-free atmosphere with the little ones as you surf, dive, golf, bowl or cinema. Race across lagoon waters with a host of motorized water sports. Unwind in the Middle East&rsquo;s only wellness center in a resort setting, spread across lush botanical gardens. 
Job Description 
Key Responsibilities:<ul><li>
Lead and supervise all kitchen operations in the assigned outlet or restaurant.</li><li>
Plan, prepare, and execute high-standard dishes and menus that align with the brand and guest expectations.</li><li>
Ensure proper hygiene, sanitation, and safety standards in the kitchen, in compliance with HACCP and local regulations.</li><li>
Control food costs, minimize waste, and manage inventory effectively.</li><li>
Collaborate with the Executive Chef in creating seasonal menus and promotions.</li><li>
Train, mentor, and evaluate kitchen team members to maintain high performance and morale.</li><li>
Maintain equipment, ensure maintenance needs are reported and followed up.</li><li>
Ensure all culinary team members adhere to resort policies and procedures.</li><li>
Monitor guest satisfaction and adjust operations accordingly to enhance guest experience.</li></ul> 
Qualifications<ul><li> 
Proven experience as a Sous Chef or Chef de Cuisine in a luxury hotel or fine-dining environment.</li><li>
Formal culinary education or equivalent apprenticeship.</li><li>
Strong leadership, communication, and organizational skills.</li><li>
Deep knowledge of food safety, kitchen operations, and cost control.</li><li>
Passion for food innovation and attention to detail.</li><li>
Ability to work flexible hours, including weekends and holidays.</li></ul></div>

Valor Hospitality

<div><h1 class="jobSectionHeader">COMPANY OVERVIEW</h1>
At Valor, we are passionate Hotelitarians&mdash;driven, detail-obsessed professionals who go beyond service to deliver true hospitality. With a global perspective and a commitment to thoughtful hospitality and sustainable dining, we bring enthusiasm, creativity, and local flair to every property we support. We seek individuals who value relationships, embrace high standards, and create meaningful experiences for guests, teams, and owners alike. If you&rsquo;re someone who notices the little things and strives to make a lasting impact, you&rsquo;ll thrive here.
Please visit http://www.valorhospitality.com to learn more about our existing hotels, other exciting job opportunities and our company.
POSITION PROFILE
Manage the culinary staff in the daily production, preparation and presentation for all of the food &amp; beverage outlets in a safe sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. The Executive Sous Chef's primary focus will be Banquets &amp; Events, however he/she will be involved in all aspects of the culinary department.
ESSENTIAL RESPONSIBILTIES<ul><li>
Staff and operations management: Supervise, train, and evaluate kitchen staff; ensure fair and consistent administration of policies; manage schedules and staffing levels.</li><li>
Food and quality control: Monitor food preparation, cooking, plating, and presentation; ensure all dishes meet quality standards; inspect food for taste, temperature, and visual appeal.</li><li>
Inventory and cost control: Manage and monitor food inventory; ensure proper storage and handling to minimize waste and control costs.</li><li>
Health and safety: Enforce strict adherence to health, safety, and sanitation regulations to maintain a clean and hygienic environment.</li><li>
Menu and events: Assist the executive chef with menu development and implementation; coordinate culinary offerings for special events, banquets, and catering.</li><li>
Communication and collaboration: Communicate with the front-of-house staff to ensure efficient service; work with suppliers and vendors; collaborate with the executive chef on goals and improvements.</li></ul>
REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES<ul><li>
Culinary expertise: Strong cooking and food preparation skills.</li><li>
Leadership and management: Proven ability to lead, motivate, and manage a team.</li><li>
Organizational skills: Strong organizational and problem-solving skills, especially under pressure.</li><li>
Communication skills: Excellent interpersonal and communication skills.</li><li>
Physical stamina: Ability to stand for long periods, work in hot and noisy environments, and lift up to 50 pounds.</li><li>
Experience and education: Typically requires a culinary degree or equivalent kitchen experience, with progressive supervisory experience often being a key requirement.</li></ul>
PHYSICAL DEMANDS<ul><li>
Standing and walking for extended periods</li><li>
Bending, stooping, kneeling, and twisting</li><li>
Repetitive motions and heavy lifting (up to 50 lbs)</li><li>
Working in hot, humid, and noisy conditions</li></ul>
#INDsummit<h1 class="jobSectionHeader">
BENEFITS PACKAGE</h1><ul><li>
Competitive Salary</li><li>
Daily Pay!</li><li>
Team Member Hotel Discount Program</li><li>
Uniforms Provided for most positions</li><li>
Benefits - Health, Dental, Vision, Life Insurance, and other supplemental options</li><li>
Paid PTO</li><li>
401k with employer match</li><li>
Food and Beverage Discounts</li><li>
Tuition Reimbursement</li></ul></div>

Executive Sous Chef

MStreet Entertainment Group

<div>Join Our Team as a Sous Chef at Virago with M Street Entertainment Group

Are you a passionate culinary leader who thrives in a fast-paced, high-performance kitchen? At M Street Entertainment Group, we're looking for a Virago Sous Chef to join our award-winning team and help us redefine dining excellence in Nashville.

Who We Are

M Street is more than just a collection of four exceptional dining concepts - we are a vibrant, innovative community driven by a shared passion for great food and drink, meaningful experiences, and constant growth. We are relentless in our pursuit of excellence, committed to teamwork, and focused on elevating every guest interaction. M Street is the premier lifestyle and hospitality organization in Tennessee - and we're just getting started.

What You'll Do

As a Sous Chef at Virago, you'll play a critical leadership role in day-to-day culinary operations. You'll be the right hand to the Executive Chef, guiding your team with precision, maintaining the highest standards, and delivering food that makes a lasting impression.

Your Responsibilities Will Include:
<ul>
<li><div><ul><li>Lead daily kitchen operations and maintain top-tier cleanliness and organization</li>
<li>Coach, mentor, and develop kitchen Team Members across stations</li>
<li>Ensure quality, consistency, and speed in execution of all menu items</li>
<li>Support ordering, prep, expo, and service logistics</li>
<li>Monitor shift flow and adapt to dynamic kitchen needs</li>
<li>Provide clear direction and constructive feedback to elevate team performance</li>
<li>Collaborate with leadership to plan, improve, and execute new initiatives</li>
<li>Solve problems with a positive, solution-oriented mindset</li>
<li>Ensuring compliance with all health and safety regulations</li>
<li>Contributing to a culture of collaboration, feedback, and mutual respect</li>
</ul>
</div></li></ul>What We're Looking For
<ul>
<li>Proven leadership experience in an upscale of high-volume kitchen</li>
<li>Master of food preparation techniques and kitchen operations</li>
<li>Strong organizational and communication skills</li>
<li>The ability to work under pressure with poise and urgency</li>
<li>Station mastery and deep product knowledge</li>
<li>Collaborative, proactive, and accountable mindset</li>
<li>Ability to work on your feet for extended periods and lift up to 50 lbs</li>
<li>A growth-oriented attitude - always seeking to improve, innovate, and lead</li>
</ul>
Why M Street?
<ul>
<li>Work with passionate professionals in one of Nashville's top hospitality teams</li>
<li>Be part of a diverse, dynamic, and award-winning culture</li>
<li>Endless opportunities for growth, learning, and career development</li>
<li>Make a real impact while having fun doing what you love</li></ul> 


Ready to Join Us?

If you're ready to grow your leadership career in one of Nashville's top kitchens, apply today and join M Street's culinary leadership team.</div>

Virago Sous Chef

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10000 executive chef assistant jobs Near Me

Executive Chef

EXECUTIVE SOUS CHEF

Executive Sous Chef-ESC

Chef de Cuisine (Italian Specialty)

Chef de Cuisine (Italian Specialty)

Executive Sous Chef

Virago Sous Chef