executive chef

<div>Location:
Lake Charles Memorial Hospital
Pay Rate:
Salary - Salary Plan, 75,000.00 USD Annual
Job Description
We are seeking a passionate and innovative Executive Chef to lead with a high focus on quality and the environment. As our Executive Chef, you will develop and execute a culinary vision to provide our patients and staff with the highest quality, nutritious, and delicious food possible.
 
 
You will work closely with our registered dietitians and other healthcare professionals to create menus that meet the specific dietary needs of our patients, while also incorporating sustainable practices such as reducing food waste and sourcing locally grown ingredients whenever possible. You will also be responsible for managing our kitchen operations and overseeing a team of talented chefs.
Responsibilities
<ul><li>Build a well-trained and motivated team that produces high-quality food while adhering to safety, sanitation, and service principles
</li><li>Provide leadership that supports a team environment that fosters morale, passion, quality, and respect
</li><li>Develop creative menus that are in sync with current market trends
</li><li>Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction
</li><li>Lead and manage team member recruiting, training, development, scheduling, and assignments
</li><li>Execute, maintain, and monitor quality control systems to protect food integrity
</li><li>Drive compliance with health, safety, and industry regulatory agencies
</li><li>Manage forecasting, recipe costing, inventory, ordering, production, planning, schedules, payroll, and supplies to ensure budget compliance
</li></ul>Skills
<ul><li>Kitchen Skills: Knife skills, cutting techniques, recipe preparation, live-action cooking
</li><li>Interpersonal Skills: Ability to interact with individuals at all levels of the organization
</li><li>Communication: Effective written, spoken, and non-verbal communication as well as presentation skills
</li><li>Customer Service: Service-oriented mentality with a focus on exceeding expectations
</li><li>Professionalism: Maintain a positive and professional demeanor
</li><li>Decision Making: Ability to quickly make sound decisions and judgments
</li><li>Proactivity: Self-motivated with the ability to effectively prioritize projects and needs
</li><li>Team Player: Willingness to collaborate and provide support where needed to achieve outcomes
</li><li>Business Ethics: Demonstrate integrity, respect, and discretion in all business dealings
</li><li>Organization: Attention to detail and ability to effectively manage tasks in a fast-paced environment
</li></ul>Requirements
<ul><li>Associate&rsquo;s or bachelor&rsquo;s degree from an accredited culinary program plus 5+ years experience as a sous or executive chef in fine dining, hotels/resorts, country clubs, or healthcare/senior living
</li><li>Computer skills including word processing, spreadsheets, email, and ordering platforms
</li><li>A passion for food, a desire to grow, and a work ethic that supports both
</li><li>Must be willing to relocate for promotion opportunities
</li></ul>Not Required But a Big Plus
<ul><li>Proficiency in languages other than English, especially Spanish
</li><li>Familiarity with OSHA, The Joint Commission, and other regulatory requirements
</li><li>Familiarity with HACCP procedures
</li></ul>What We Offer
<ul><li>Paid time off (vacation and sick)
</li><li>Medical, dental, and vision insurance
</li><li>401(k) with employer match
</li><li>Employee Assistance Program (EAP)
</li><li>Career development and ongoing training
</li></ul>Important to Know
<ul><li>Many healthcare facilities require employees to be fully vaccinated against COVID-19 or have an approved exemption in place.
</li><li>Veterans and candidates with military experience are encouraged to apply.
</li><li>HHS is an Equal Employment Opportunity Employer committed to workplace diversity and inclusion.
</li></ul>Who is HHS
HHS is a private, family-owned business dedicated to caring for its team members and providing honest, quality-driven customer service. Founded in 1975 as Hospital Housekeeping Systems, today HHS provides services including housekeeping, food, and facility management to nearly 1,000 customers across six industries.
We are growing rapidly and seeking motivated leaders to join us for the next stage of our journey. We support and encourage growth from within and believe that we have countless future leaders in our organization who are waiting for their next opportunity. Our Diversity, Equity, and Inclusion (DEI) Team supports a work environment where individuals of all backgrounds are heard, respected, and encouraged to grow.
App-CNS
<ul><li></li></ul></div> <div id='job-id'>Job Id: /tsKP1BvUXfBzVMOTY0eClKGo22KeSvNCxeTkK2XCVjxMUb28b9g3GneEBbR1vabGgS8tAjaLQrvEvLLb8sJbAsSVG/R8Gu+Yz3JvGwOKEOW0QF81aV30ZCfMLOxSzeThEgaIVHE0mmG44oRMh4LX9fvVo0yRUH9kegz</div>

Executive Chef

Nash Hot Chicken

We are currently hiring an Executive Chef to lead the entire culinary operation which includes planning, organization, training, and leadership of all BOH operations at the restaurant. This position will oversee multiple restaurants in the UAE. The Executive Chef will work collaboratively with other operating departments to ensure the successful running of the restaurant.Some of the key responsibilities:<ul><li>Oversee food preparation and presentation for consistency and quality and ensure compliance with food safety, hygiene, and sanitation standards.</li><li>Develop and update menus that reflect creativity, seasonality, and cost-efficiency.</li><li>Directs and oversees the operation of the kitchen at each restaurant including development and implementation of kitchen policies and procedures</li><li>Work closely with the Restaurant Manager regarding department finances including food, labor cost and inventory.</li><li>Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed.</li><li>Ensures the quality levels of kitchen production and presentation is always maintained at its highest level and carried out honestly, ethically and within the parameters of the UAE Law.</li></ul>Qualifications:<ul><li>Proven experience as an Executive Chef or Head Chef (typically 7+ years in a similar role)</li><li>Strong leadership, organizational, and time management skills</li><li>In-depth knowledge of diverse culinary styles and kitchen equipment</li><li>Excellent communication and interpersonal skills</li><li>Knowledge of food safety and sanitation regulations</li></ul>Job Types: Full-time, PermanentApplication Question(s):<ul><li>What is your current salary?</li><li>What is your age?</li><li>What is your notice period?</li><li>Do you have valid UAE driving license?</li></ul> <div id='job-id'>Job Id: KAIahUUPwVg1P+f+Uz4njdU5WQsUnuhdi/BojAoUvYG9pAghpR4hNsmO15OQml8hobtNxAf4OSxV1FCtNmA3zT0AV++Req5H7n3fODqp/PX3H9sU</div>

25hours Hotels

<div>Company Description 
At the 25hours Hotel One Central, Bedouin traditions are brought back to life and reinterpreted in a contemporary way. Here our colleagues become storytellers themselves. With a view of the Museum of the Future near the Dubai International Financial Center, everyone will find their way to us. Whether for an ice cream walk or a birthday celebration, we also enjoy spending time together outside of work. We are a colourful, diverse, professional team and love our friendly, informal culture.
COME AS YOU ARE &amp; JOIN THE 25h TRIBE. 
Job Description 
How does your working day look like &hellip; 
<ul><li>
Provide the Hotel Management with creative ideas to project and enhance the image of the Hotel to ensure revenue can be maximized.</li><li>
Complete day-to-day activities by following all relevant departmental policies, processes, standard operating procedures and instructions so that work is carried out in a controlled and consistent manner while delivering a quality service to guests and maintaining standards of excellence.</li><li>
Adhere to all relevant Health, Safety and Environment procedures, instructions and controls so that Company provides world class and luxurious hospitality services to its guests.</li><li>
Comply with local health and hygiene regulatory requirements by continuously reviewing the standard and quality of raw foods purchases, reviewing kitchen operations and product standards.</li><li>
Formulate and continually upgrade a Departmental Operations manual, detailing standards of performance, policies and procedures and service standards pertinent to the efficient operation of the outlet in accordance with the hotel policy</li><li>
Interact with management of other departments within areas of responsibility and to develop solid working relationships with them</li><li>
Assist in planning of menus and designing standard recipes in order to ensure consistent quality in food production, thereby satisfying guest needs and expectations.</li><li>
Liaise with materials to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control.</li><li>
Liaise with back of the house manager from stewarding department in order to ensure adequate supply of equipment and toe establish standards of hygiene and cleanliness for all kitchen areas.</li><li>
Liaise with Outlet Managers in order to ensure a constantly good standard of food quality, efficient profitability and creative presentation.</li><li>
Liaise with Engineering in order to ensure prompt and efficient repair and maintenance</li><li>
Monitor food standards in each Outlet and Banquets</li><li>
Make recommendations to Management for the modernisation of equipment, production methods, presentation and improved guest satisfaction.</li><li>
Communicate regularly with the Executive Sous Chef (or designates) and Restaurant Chefs de Cuisines (or designates) in order to keep them informed of policies and procedures, special further improvement plans and guest comments.</li><li>
Ensures that all safety rules, emergency procedures and fire prevention colleagues strictly enforce regulations</li><li>
Identify market needs and trends in terms of food for both hotel guests and local markets</li><li>
Optimize the use of materials, manpower in daily operations to ensure maximising revenue and guest satisfaction.</li><li>
Ensure all rotation of stock is done correctly and all chefs follow the correct storage procedures ensuring the appropriate stock level.</li><li>
Supervise and allocate work to associates according to their knowledge and skill level.</li><li>
Control all inventory and purchasing and ensure all Inventory information is posted on the system before cut off deadline.</li><li>
Supervise the pass and check every dish sent from the kitchen before going to the guest to ensure standard are maintained.</li><li>
Ensure all cleaning schedules are being followed and completed to the required business standard.</li><li>
Monitor local and international food trends to ensure food is at the cutting edge of variety, standard and presentation at all times.</li><li>
Perform related tasks and duties as assigned and deemed responsible by management.</li></ul> 

Qualifications 
Your personality counts more than your CV &hellip;<ul><li>
Expert in hygiene, health and safety knowledge.</li><li>
Expert in menu development, pricing, production and delivery skills.</li><li>
Expert in product quality and presentation skills.</li><li>
Expert management of multi cuisine kitchens with show cooking.</li><li>
Expert culinary knowledge of both classical and international culinary trends.</li><li>
Strong communication and interpersonal skills.</li><li>
Strong customer service orientation.</li><li>
College Degree in Culinary Arts or similar from an accredited Culinary School.</li><li>
At least 10 years of experience in a progressively more complex and responsible roles ideally within the luxury hospitality industry; with at least 5 year overseeing a kitchen as Executive Chef of a market-leading hotel brand.</li></ul> 

Additional Information 
What&rsquo;s in it for you &hellip;<ul><li>
Get to know all the other 25hours hotels and stay ten nights a year for free as an employee!</li><li>
Take advantage of being part of Ennismore and get generous discounts when visiting our bars and restaurants as well as booking hotel rooms all over the world</li><li>
Benefit from great offers from our numerous cooperation partners</li><li>
Be part of our hilarious staff parties and much more...</li></ul></div> <div id='job-id'>Job Id: xju3KRUgWWG7wxRgkjKTNyuk0La9Y6ETfuVbqocKLrSop/oQUmuWrbeYfHGLBM6x52ZKCGizVhQSqv3cjzyrsMcp9XHzg6wpLHW8perVw8LI0ERrFjs91HzPzfwJGRIiwj63bKY3</div>

Shamiya Catering

Role OverviewThe Executive Chef will oversee all back-of-house culinary operations, ensuring excellence in menu execution, production planning, and quality control across central kitchens and outlets. This is a leadership role for someone who is both creative and operationally strong.Key ResponsibilitiesCulinary Leadership<ul><li>Lead menu development across multiple brands and cuisines</li><li>Innovate and test new recipes and product lines</li><li>Set plating, portioning, and presentation standards</li></ul>Kitchen Operations &amp; Team Management<ul><li>Oversee day-to-day operations in both central production and outlet kitchens</li><li>Train and supervise Sous Chefs, Line Cooks, and Production Staff</li><li>Monitor staff performance and ensure consistency in food preparation</li></ul>Production &amp; Quality Control<ul><li>Develop and implement batch production plans with accurate forecasting</li><li>Ensure food quality, hygiene, and safety standards are maintained at all times</li><li>Conduct regular quality checks and standardize recipes/SOPs</li></ul>Inventory &amp; Cost Control<ul><li>Coordinate with purchasing to ensure stock availability</li><li>Monitor yield, wastage, and optimize food cost without compromising quality</li><li>Review supplier performance and recommend changes as needed</li></ul>Cross-Functional Collaboration<ul><li>Work closely with Operations, Purchasing, Marketing, and Maintenance teams</li><li>Support pre-opening projects, kitchen setup, and audits</li></ul>Job Types: Full-time, Permanent <div id='job-id'>Job Id: zH7HMjqp72V+QMX5zOjJEXAXpsJFi4O56YXZlZuc1OzJyMuGHukE4xX2fZkM/yQZGgCUjKB3UomOyUiobfdveeCeM3xBs35yPA1Ks7zJkioPFcwt</div>

MOVENPICK

<div>Company Description 
Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.
Take the opportunity to become a Heartist&reg;, and let your heart guide you in this world where life beats faster. 
Job Description 
As an Executive Chef you are responsible for the smooth operation of the entire kitchen operation, food production and all other related sections and your role will include key responsibilities such as:<ul><li>
Developing unique and cuisine-appropriate menus.</li><li>
Collaborating with the Food &amp; Beverage Manager to set item prices.</li><li>
Staying current on developing trends in the hospitality industry.</li><li>
Monitoring inventory and purchasing supplies and food from approved vendors</li><li>
To co-ordinate an effective and efficient Payroll Management / Resource allocation by establishing a flexible work force throughout the Division, based on the principles of multi-skilling and multi-tasking.</li><li>
Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.</li><li>
To establish, implement and control performance standards for the Stewarding in Kitchen and Food &amp; Beverage to achieve the highest possible hygiene standards, minimize operating Equipment breakage, streamline and efficient resource and equipment flows.</li><li>
Ensures that health, hygiene and safety regulations are complied with and applied in the department in compliance with HACCP standards and procedures.</li><li>
Identifying and introducing new culinary techniques.</li><li>
Preparing meals and completing prep support as needed.</li></ul> 

Qualifications 
<ul><li>
You should have a professional kitchen apprenticeship or chefs training course and at least 7 years experiences in quality establishments in a similar role.</li><li>
The ability to communicate well in English and a proven track of food preparation, presentation and preservation knowledge is an essential.</li><li>
You will need a strong knowledge of the HACCP management system and administration work.</li><li>
Any prior experience with Futurelog &amp; food waste management system would help facilitate a smooth transition into the role.</li><li>
Bachelor&rsquo;s Degree and/or Hotel Management degree</li><li>
Excellent written and verbal communication skills</li></ul> 

Additional Information 
Your team and working environment: 
M&ouml;venpick Hotel &amp; Apartments Ghala Muscat, a five-star property in Ghala Heights, seamlessly combines Omani charm with M&ouml;venpick's Swiss hospitality. Just 12 minutes from Muscat International Airport, it offers 282 rooms, 58 serviced apartments and modern amenities for business and leisure. Featuring four dining venues and versatile event spaces venues it caters to diverse needs. Guests can rejuvenate at the NOVE Spa, rooftop infinity pool, and scenic fitness centre for an unforgettable stay. 
Our commitment to Diversity &amp; Inclusion: 
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.</div> <div id='job-id'>Job Id: sVuoBOnrmH+O4d4/UAT9mXzHNYuEVJukOzTbXSwrN/Md4t8uvIaWZEL1nqGHGYxVORzlDUS4bU8pMr9duGJxEEmm/qqsUe7mq01YIjK27VMuECtAjrEp/Wqm9ZRk2c4atWRfigiZ</div>

Accor

<div><div>Company Description</div> 
At the 25hours Hotel One Central, Bedouin traditions are brought back to life and reinterpreted in a contemporary way. Here our colleagues become storytellers themselves. With a view of the Museum of the Future near the Dubai International Financial Center, everyone will find their way to us. Whether for an ice cream walk or a birthday celebration, we also enjoy spending time together outside of work. We are a colourful, diverse, professional team and love our friendly, informal culture.
COME AS YOU ARE &amp; JOIN THE 25h TRIBE.<div> 
Job Description</div> 
How does your working day look like &hellip; 
<ul><li>
Provide the Hotel Management with creative ideas to project and enhance the image of the Hotel to ensure revenue can be maximized.</li><li>
Complete day-to-day activities by following all relevant departmental policies, processes, standard operating procedures and instructions so that work is carried out in a controlled and consistent manner while delivering a quality service to guests and maintaining standards of excellence.</li><li>
Adhere to all relevant Health, Safety and Environment procedures, instructions and controls so that Company provides world class and luxurious hospitality services to its guests.</li><li>
Comply with local health and hygiene regulatory requirements by continuously reviewing the standard and quality of raw foods purchases, reviewing kitchen operations and product standards.</li><li>
Formulate and continually upgrade a Departmental Operations manual, detailing standards of performance, policies and procedures and service standards pertinent to the efficient operation of the outlet in accordance with the hotel policy</li><li>
Interact with management of other departments within areas of responsibility and to develop solid working relationships with them</li><li>
Assist in planning of menus and designing standard recipes in order to ensure consistent quality in food production, thereby satisfying guest needs and expectations.</li><li>
Liaise with materials to ensure prompt and efficient purchasing, issuing of supplies, stock control and inventory control.</li><li>
Liaise with back of the house manager from stewarding department in order to ensure adequate supply of equipment and toe establish standards of hygiene and cleanliness for all kitchen areas.</li><li>
Liaise with Outlet Managers in order to ensure a constantly good standard of food quality, efficient profitability and creative presentation.</li><li>
Liaise with Engineering in order to ensure prompt and efficient repair and maintenance</li><li>
Monitor food standards in each Outlet and Banquets</li><li>
Make recommendations to Management for the modernisation of equipment, production methods, presentation and improved guest satisfaction.</li><li>
Communicate regularly with the Executive Sous Chef (or designates) and Restaurant Chefs de Cuisines (or designates) in order to keep them informed of policies and procedures, special further improvement plans and guest comments.</li><li>
Ensures that all safety rules, emergency procedures and fire prevention colleagues strictly enforce regulations</li><li>
Identify market needs and trends in terms of food for both hotel guests and local markets</li><li>
Optimize the use of materials, manpower in daily operations to ensure maximising revenue and guest satisfaction.</li><li>
Ensure all rotation of stock is done correctly and all chefs follow the correct storage procedures ensuring the appropriate stock level.</li><li>
Supervise and allocate work to associates according to their knowledge and skill level.</li><li>
Control all inventory and purchasing and ensure all Inventory information is posted on the system before cut off deadline.</li><li>
Supervise the pass and check every dish sent from the kitchen before going to the guest to ensure standard are maintained.</li><li>
Ensure all cleaning schedules are being followed and completed to the required business standard.</li><li>
Monitor local and international food trends to ensure food is at the cutting edge of variety, standard and presentation at all times.</li><li>
Perform related tasks and duties as assigned and deemed responsible by management.</li></ul><div> 
Qualifications</div> 
Your personality counts more than your CV &hellip;<ul><li>
Expert in hygiene, health and safety knowledge.</li><li>
Expert in menu development, pricing, production and delivery skills.</li><li>
Expert in product quality and presentation skills.</li><li>
Expert management of multi cuisine kitchens with show cooking.</li><li>
Expert culinary knowledge of both classical and international culinary trends.</li><li>
Strong communication and interpersonal skills.</li><li>
Strong customer service orientation.</li><li>
College Degree in Culinary Arts or similar from an accredited Culinary School.</li><li>
At least 10 years of experience in a progressively more complex and responsible roles ideally within the luxury hospitality industry; with at least 5 year overseeing a kitchen as Executive Chef of a market-leading hotel brand.</li></ul><div> 
Additional Information</div> 
What&rsquo;s in it for you &hellip;<ul><li>
Get to know all the other 25hours hotels and stay ten nights a year for free as an employee!</li><li>
Take advantage of being part of Ennismore and get generous discounts when visiting our bars and restaurants as well as booking hotel rooms all over the world</li><li>
Benefit from great offers from our numerous cooperation partners</li><li>
Be part of our hilarious staff parties and much more...</li></ul></div> <div id='job-id'>Job Id: +Cd7VdnjY/UbLw9XTNlRIzxkvuV5yaXhi/eDwgrbqFGHzMACCTMhXcza0SzHCIY0hmUisq32pqswWJ4MObtrCh9UJgM7O+qip2OijFQqPHTK2sF4M51Nub8C8R58uFcQNVfJUR8ZpoLMsMtuosgTwbfJW79lRZISnqHAyhEE5UhE0TOQUV0hROkMBFEJO/MCAY8=</div>

Global Mission Support Services LLC

Executive Chef- Nauru Deployment Location: Republic of NauruAre you a passionate and experienced culinary professional looking to make a real impact? We are seeking a highly skilled Executive Chef to lead the kitchen operations of our hospital in Nauru. Join a team dedicated to delivering nutritious, high-quality meals that support patient care and recovery.Key Responsibilities:<ul><li>Oversee the preparation and delivery of all meals in accordance with dietary requirements and hospital standards</li><li>Lead, train, and manage kitchen staff to ensure efficiency and excellence</li><li>Plan weekly and monthly menus in collaboration with dietitians and healthcare professionals</li><li>Ensure compliance with health, safety, and sanitation regulations</li><li>Manage food inventory, procurement, and cost control</li></ul>Qualifications:<ul><li>Proven experience as an Executive Chef or Head Chef</li><li>Strong knowledge of therapeutic diets and nutrition</li><li>Culinary degree or equivalent professional training</li><li>Leadership, organizational, and time-management skills</li><li>Ability to work in a multicultural and remote environment</li></ul>Contract &amp; Benefits:&middot; 12 months contract (minimum 6-month commitment)&middot; Competitive salaries&middot; Free housing and meals&middot; 30 days paid annual leave&middot; Round-trip international airfareTo Apply: Send your resume and a cover letter to talent@gmss.ltdImportant Notice: All job offers are contingent upon successful visa approval.Job Types: Full-time, Contract Contract length: 12 monthsApplication Question(s):<ul><li>Please confirm that you acknowledge this is an on-site position based on a remote Pacific island with limited infrastructure, and that you remain interested in proceeding with your application.</li></ul> <div id='job-id'>Job Id: Z+NyTXCAtv78g26v7hgD3dQKGL86N22UUFJvibYsF1b3d/wuWw3Lna/265UrnWqRTg7cH1vKju1NTWF+B/uZ1hmHLwJ5ZSn/8Z7IqJW1QJ8E/ZqJ27/l2quWDrsZT7UYYtD9KYg=</div>

Executive Chef- Nauru Deployment

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