executive kitchen manager

HOCKING COLLEGE

Salary: $55,000.00 per year
 I. Position Purpose
 The Rescue Kitchen Executive Chef & Logistics Director is responsible for the management and
 operations of the 740 Rescue Kitchen. This person will supervise the Sous Chef, the Operations
 Coordinator, and any students and volunteers that are participating in the Rescue Kitchen’s activities.
 This person will oversee the flow of food from donation, to preparation, to packaging, and to delivery.
 II. Core Responsibilities
 <ul>
<li>Lead the day-to-day operations of the kitchen and ensure meals are prepared safely and on time.</li>
<li>Coordinate with vendors, farmers, and food donors to manage incoming supplies.</li>
<li>Oversee deliveries and routes, making sure food gets where it needs to go efficiently.</li>
<li>Supervise and work alongside the Sous Chef to plan menus based on rescued ingredients and</li>
</ul>
community needs.
 <ul>
<li>Train and supervise kitchen staff, interns, and volunteers in safe food handling and quality</li>
</ul>
standards.
 <ul>
<li>Uphold compliance with ServSafe and other food safety regulations.</li>
<li>Represent the Rescue Kitchen in the community, whether that’s building partnerships, talking to</li>
</ul>
donors, or helping at events.
 <ul>
<li>Step into the kitchen and behind the wheel when needed—this role is about leadership through</li>
</ul>
action.
 <ul>
<li>Assist with campus events when needed.</li>
<li>Other related duties as assigned.</li>
</ul>
Hocking College – Executive Chef & Logistics Director
 III. Qualifications – Education, Experience, and Skills.
 <ul>
<li>An associate’s degree in a related field or 10 years of experience in food service and/or the</li>
</ul>
culinary arts profession.
 <ul>
<li>Excellent communication skills (written and verbal).</li>
<li>Strong technology skills including usage of email, student information system, and learning</li>
</ul>
management system.
 <ul>
<li>Organizational, record-keeping, and interpersonal skills.</li>
<li>Knowledge of subject area.</li>
<li>Knowledge of educational theory and application.</li>
<li>Knowledge of learners and individual learning styles.</li>
<li>Interest in and commitment to the learner-centered educational process.</li>
<li>Educational technology skills.</li>
<li>Confidentiality.</li>
<li>Caring attitude toward students.</li>
<li>Learning and self-motivation skills.</li>
<li>Willingness to extend self to help students succeed.</li>
<li>Knowledge of College resources available to students.</li>
<li>Knowledge of organizational structure.</li>
<li>Current knowledge of programs, objectives, and requirements.</li>
<li>Openness to suggestions for improvement.</li>
<li>Attention to detail.</li>
<li>Flexibility in dealing with others.</li>
<li>Ability to work as a team member.</li>
<li>Ability to prioritize work.</li>
<li>Behaves in accordance with Hocking College and Academic Affairs mission, goals, and</li>
</ul>
values.
 <ul>
<li>Positive attitude.</li>
<li>Knowledge of safe working conditions.</li>
</ul>
Reasonable accommodations may be requested and reviewed according to the Americans with
 Disabilities Act (ADA).

Executive Chef & Logistics Coordinator

Accor

<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 
<ul><li>
To oversee the daily operation of all Galleys and food outlets, safe food handling of Galley personnel and maintenance of all Galley equipment;</li><li>
To ensure a smooth and efficient service during meal hours through constant communication with the Maitre d&rsquo;Hotel;</li><li>
To ensure that all products are consistently prepared to the highest possible standards;</li><li>
To train, coach, council, support and delegate all of the Galley staff;</li><li>
To guide the Galley staff to ensure that the Department is updated with relevant shipboard information at all times;</li><li>
To oversee the entire food operation in all restaurants as well as the operation within the ship&rsquo;s Galley and in preparation rooms;</li><li>
To review and approve menus for the Crew Galley, as prepared and submitted by the Sous Chef, ensuring they meet the quality, quantity, nutritional value and cultural needs of the crew;</li><li>
To monitor and develop the work schedules, section plans and to conduct Performance Appraisals for his direct reports and to assist his team in developing Performance Appraisals for their subordinates;</li><li>
To submit an updated Vacation schedule of the entire Galley Department to the Chief Purser;</li><li>
Ensure that all food handlers in the Galley, comply with the latest Health and Sanitation regulations, and overseeing the entire cleaning procedures of all food handlers in the Galley;</li><li>
To execute all aspects of planning and organizing of upcoming cruises for the Galley Department;</li><li>
To know the requirements of the Menus and to forecast orders according to operational needs through the Provision Department;</li><li>
To establish orders for fresh produce, fish and seafood as well as meat in conjunction with the Provision Master;</li><li>
To know the requirements of the Menus and to forecast orders according to operational needs through the Provision stores;</li><li>
To establish orders for fresh produce, fish and seafood as well as meat in conjunction with the Provision Master;</li><li>
To follow up on culinary trends in order to create and plan new Menus in conjunction with the Fleet Executive Chef;</li><li>
To be visible and approachable to our Guests (make rounds and visit Guest tables throughout the cruise);</li><li>
To ensure that any Maintenance issues in the Galley areas are reported in a timely manner and that the work orders are followed up on accordingly;</li><li>
To ensure that all Galley Department Work Registration Forms are completed correctly and handed in to the Chief Purser in a timely manner;</li><li>
Ensure that all of the Galley Department Overtime is submitted to the Chief Purser;</li><li>
To adhere to, and to ensure that the Galley Department Staff adheres to all Company Policies and Procedures, Manuals and Directives;</li><li>
Other responsibilities, as assigned, but not limited to the above.</li></ul> 

Qualifications 
<ul><li>
Culinary Institute Diploma/Chef Certification or other relevant apprenticeship required;</li><li>
Minimum of four (4) years of International experience as Executive Chef required;</li><li>
Must have experience in a large luxury food operation &ndash; luxury cruise ship experience preferred;</li><li>
Must have a very strong, balanced background in the culinary field and a sound knowledge of culinary arts and fine dining is essential;</li><li>
Understands all aspects of the kitchen including bakery, pastry, butchery and fish preparation area, hot and cold kitchen, as well as the managerial aspects of these operations;</li><li>
Must have a good understanding of balanced tastes and should know how to create a Menu with a variety of high quality foods for a large volume operation;</li><li>
Highly motivated with a strong drive and high level of energy and flexibility;</li><li>
Must be fluent in written and spoken English;</li><li>
Must have very good administrative skills (Microsoft Outlook) MXP Knowledge is a plus;</li><li>
Must have excellent organizational skills and show attention to detail;</li><li>
Must possess excellent leadership skills and the ability to interact with all levels of people;</li><li>
Must be able to communicate and implement corrective action steps in an effective, yet diplomatic fashion;</li><li>
Must be able to remain calm under pressure;</li><li>
Needs to have an outgoing personality and has to possess a positive attitude, maintaining a friendly and approachable demeanour while remaining firm at all times.</li></ul> 

Additional Information 
experience is an asset 
Prior experience working with Opera or a related system 
Strong interpersonal and problem solving abilities 
Fluency in English, additional languages are a plus</div>

Executive Chef (M)

Astor Chocolate Corp.

<div>Company Overview<div>
Astor Chocolate is a 4th generation privately held, family-owned company and has been a leading purveyor of chocolate for over 90 years with our core strengths being innovation, creativity, and dedication to creating premium products. The company services multiple industries ranging from Hospitality, Travel Retail, Food Service, ASI, and Gourmet specialty retailers. Astor, with our energetic team atmosphere, believes the success of our growth is our strong commitment to developing our employees' potential. We are committed to building the company with talented and motivated individuals who will uphold our mission of being a market leader by innovating and servicing our customers with extreme dedication.
Location: Lakewood, NJ - Onsite 
Schedule: Monday&ndash;Thursday (8&ndash;10 hours/day); Friday (3&ndash;6 hours, typically R&amp;D-focused)<h3 class="jobSectionHeader">
Position Overview</h3>
Astor Chocolate Corp. is seeking a Kitchen Molding Manager to lead daily operations within our chocolate kitchen. This role is responsible for overseeing personnel, equipment, and production scheduling for molding and enrobing lines.
The ideal candidate will combine strong leadership skills with hands-on food manufacturing experience, ensuring production runs efficiently while maintaining the highest standards of safety, quality, and productivity.
This is a high-impact role with strong growth potential, offering the opportunity to shape processes, develop teams, and contribute to continuous improvement initiatives.<h3 class="jobSectionHeader">
Essential Function</h3><h4 class="jobSectionHeader">
Production Scheduling &amp; Planning</h4><ul><li>
Develop and manage daily and weekly production schedules based on order timelines, ingredient availability, allergen requirements, equipment capacity, and staffing.</li><li>
Review scheduling communications and prioritize SKUs for production.</li><li>
Enter and manage production work orders in Astor&rsquo;s ERP system (Minted), ensuring accurate access to batch details, specifications, and materials.</li><li>
Coordinate ingredient availability and submit requests to warehouse teams as needed.</li><li>
Participate in daily production meetings and adjust schedules based on operational needs.</li><li>
Track priorities, timelines, and project progress.</li></ul><h4 class="jobSectionHeader">
Team Leadership &amp; Development</h4><ul><li>
Lead daily startup meetings and assign tasks to kitchen personnel.</li><li>
Drive accountability for performance, ensuring adherence to safety, quality, and efficiency standards.</li><li>
Coach, mentor, and develop team members to improve productivity and engagement.</li><li>
Ensure all operators are properly trained on equipment and processes.</li><li>
Conduct performance reviews and provide constructive feedback.</li><li>
Enforce company policies, including progressive discipline when necessary.</li></ul><h4 class="jobSectionHeader">
Operational Efficiency &amp; Continuous Improvement</h4><ul><li>
Oversee daily kitchen operations to maximize uptime, throughput, and yield.</li><li>
Collaborate with Production, R&amp;D, and Chocolatier teams on new product launches and process improvements.</li><li>
Coordinate with Maintenance to ensure equipment reliability and schedule preventative maintenance.</li><li>
Partner with Quality to resolve product issues and ensure compliance with standards.</li><li>
Manage rework processes and optimize sequencing for efficiency.</li><li>
Analyze and report on labor, material usage, efficiencies, and production metrics.</li><li>
Lead and participate in continuous improvement and cross-functional initiatives.</li><li>
Ensure compliance with Safety, GMP, HACCP, and SQF standards.</li><li>
Conduct regular safety and GMP training sessions.</li></ul><h3 class="jobSectionHeader"> 
Qualifications</h3><h4 class="jobSectionHeader">
Required</h4><ul><li>
3&ndash;5+ years of experience in food manufacturing (chocolate or confectionery preferred).</li><li>
Prior leadership or supervisory experience in a production environment.</li><li>
Strong organizational, planning, and problem-solving skills.</li><li>
Ability to work in a fast-paced, high-demand manufacturing setting.</li><li>
Proficiency in Microsoft Office (Excel, Word, PowerPoint) and ability to learn ERP systems.</li><li>
Excellent communication and team leadership skills.</li></ul><h4 class="jobSectionHeader">
Preferred</h4><ul><li>
Bilingual (English/Spanish).</li><li>
Experience with chocolate processing, molding, or enrobing equipment.</li></ul> 
Benefits<div>
We offer a competitive compensation package including:<ul><li>
Medical, Dental, Vision Insurance</li><li>
401(k) with company match</li><li>
Paid Time Off (PTO) &amp; Paid Holidays</li><li>
Life and Disability Insurance</li><li>
Employee Assistance Program (EAP)</li><li>
Professional Development Opportunities</li></ul></div></div></div>

Kitchen Molding Manager

North Thurston Public Schools

<div>Employment Begins: 2026-2027 School Year
7.5 Hours/Day; 5 Days/Week; 195 Days/Year 
KITCHEN MANAGER
STANDARD POSITION DESCRIPTION 
Classification: Kitchen Manager Location: Assigned Building 
Reports to: Director of Food and Nutrition FLSA Status: Non-Exempt 
Bargaining Unit: PSE 
This is a standard position description to be used for positions with similar duties, responsibilities, classification and compensation. Employees assigned to the position description may or may not perform all of the essential functions indicated in this position description. 
This job description does not constitute an employment agreement between the employer and employee and is subject to change by the employer as the needs of the employer and requirements of the job change. 
Part I: Position Summary: 
Responsible for the supervision and operation of a kitchen/cafeteria and actively involved in preparation and service of a quality food program. Maintains open communication and association with students, staff, parents, co-workers and administrative personnel. 
The District represents a diverse community with a population of more than 50% of students with diverse backgrounds. We seek an individual who has successful experience in working with culturally diverse families and communities. The selected candidate must demonstrate a commitment to strengthening community engagement and communication with the District&rsquo;s diverse populations. 
Part II: Supervision and Controls over the Work: 
Incumbent works under the supervision of the Director. May receive occasional day-to-day direction from a school administrator in terms of operations, scheduling, priorities, etc. The employee is expected to operate with a high level of independence seeking out the assistance and advice of the supervisor for unusual or more difficult problems or to assist in human resource management issues. The employee is guided by program direction and expectations, district policies and regulations, professional standards, safety requirements, and local, state and federal guidelines concerning school food service operations. 
Part III: Major Duties and Responsibilities (depending on specific assignment, duties and responsibilities listed may include, but are not limited to the following):<ul><li>
Supervises personnel; schedules and assigns work to be done; coordinates extra work, e.g. catering, after school functions and summer meals. Manages specialized meal menus.</li><li>
Monitors food preparation and cooking, quality standards and control, food presentation, service line delivery and proper food storage.</li><li>
Manages, maintains the production records, HACCP documentation, and ordering and receiving supplies for meal program.</li><li>
Maintains menu planning sheets, standardized recipes, school fund receipts, student eligibility, lunch records and reports.</li><li>
Oversees the use of equipment and makes needed repairs and/or replacement. Assures sanitation and safety conditions are met. Makes any needed corrections. Oversees the storage of left-over food and equipment.</li><li>
Provides information on food service program to the student, parents and school staff, respond to customer concerns and complaints and assist in scheduling facility use by outside groups.</li><li>
Attend relevant training. Assist in appropriate training of food service staff to meet program requirements.</li><li>
Comply with State and County health codes for maintaining a safe and sanitary work environment, e.g. enforces employee sanitation procedures and dress/personal hygiene standards.</li><li>
Maintains open communication with supervisor on employee performance which includes providing feedback regarding evaluations. May include recommendations of employee counseling, hiring and discipline conversations.</li><li>
Maintains/manages employee time sheets and leave records.</li><li>
Maintain working relationships and staff communications with regards to policies, procedures, practices, programs, etc.</li><li>
Required to follow Board policies and stay abreast of updates and changes.</li><li>
Perform other duties as assigned by administrator and/or designee.</li></ul>
Part IV: Minimum Qualifications:<ul><li>
Incumbents must have successful experience in working with culturally diverse families and communities, or have otherwise demonstrated a commitment to strengthening engagement of a diverse community and skill in communicating with a diverse population.</li><li>
Posession of SNA certification.</li><li>
Four or more years experience as a cook in an elementary, middle or high school.</li><li>
Ability to communicate and maintain good working relations with other employees, students, community representatives, and school staff.</li><li>
Ability to effectively supervise and provide leadership to a kitchen/cafeteria staff 
Skill in the use of technology for control, management, and reporting of food service operations. 
Must possess a valid Washington State Food Handler Permit.</li></ul>
Part V: Desired Qualifications:<ul><li>
Graduation from high school or equivalent.</li><li>
Food and nutrition service experience in a school setting or other setting involving serving large volumes of food to students.</li><li>
Demonstrates competency in Minimum Qualifications.</li><li>
Demonstrates interest in continual development or related skills and knowledge.</li><li>
First aid training/CPR</li><li>
Bilingual skills.</li></ul>
Part VI: Physical and Environmental Requirements of the Position: 

 
The physical demands and work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 
While performing the duties of this job, the employee is frequently required to bend, lift, sit, move about, hear and speak. Noise level may be high from kitchen equipment and students at meals. Required to stand, be on feet for prolonged periods of time and move around for a full work shift and perform repetitive movements. Other physical abilities include carrying, pushing, pulling, balancing, stooping and reaching. Employee should be able to withstand heat from ovens, burners and steam trays. Employees will be exposed to cutting and slicing equipment and machines with moving parts. 
Performs under strict meal deadlines; required to time task for completion in proper sequence; required to anticipate quantities and order for cost efficiency and proper storage. 
May experience frequent interruptions; required to deal with a wide range of student, staff and public behaviors; may be required to shift focus to respond to student, staff, and public needs; may experience daily shifts in work schedule according to building usage; may occasionally deal with distraught or difficult individuals. 
Required to move and lift heavy supplies and full pans of food weighing up to up to 40 pounds.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Employee is required to properly use such safety equipment as is appropriate to the work to prevent injury to self or others. 
Ability to use computer equipment to complete reports, maintain inventories, etc. 
It may be expected that the individual could be exposed to blood or other potentially infectious materials or illnesses during the course of their duties. Required to wear protective clothing and assist students by cleaning meal spills. 
Insurance Benefits 
Employees who are anticipated to work 630 hours during the school year (September 1 through August 31) are eligible for medical, dental, vision, long term disability and basic life insurance benefits.
North Thurston Public Schools benefits are administered by the Washington State Healthcare Authority under the School Employees Benefits Board (SEBB). Click on the link https://www.hca.wa.gov/employee-retiree-benefits/school-employees for information on available benefit options. 
Retirement and Deferred Compensation 
Eligible employees are required to be a member of the Washington State Department of Retirement Systems Plan. . For eligibility information, check on the link to the Department of Retirement Systems' web site. 
Employees also have the ability to participate in tax deferred 403(b) and 457 Deferred Compensation Plans (DCP). These are supplemental retirement savings programs that allows you control over the amount of pre-tax salary dollars you defer as well as the flexibility to choose between multiple investment options.
Clink on the link https://www.drs.wa.gov/plan/dcp/ for information on 457 plan (DCP) with the Department of Retirement Systems.
To enroll in an eligible 403(b) plan, employees must consult with their own financial planner that is an approved vendor. 
THIS IS A UNION POSITION 
Equal Opportunity Employer
North Thurston School District does not discriminate in any programs or activities on the basis of sex, race, creed, religion, color, national origin, age, veteran or military status, sexual orientation, gender expression or identity, disability, or the use of a trained dog guide or service animal and provides equal access to the Boy Scouts and other designated youth groups. The following employees have been designated to handle questions and complaints of alleged discrimination: Civil Rights Coordinator and Title IX Officer: executivedirectorHR@nthurston.k12.wa.us, 360-412-4453; Section 504 Coordinator at 360-412-4465, 504@nthurston.k12.wa.us Address for both: 305 College St. NE. Lacey, WA 98516. 
IMPORTANT INFORMATION: Effective June 11, 1992, pursuant to Public Law 92544 all new employees must complete a satisfactory fingerprint and sexual misconduct background check. All employment is considered temporary until receipt of satisfactory check. Proof that the fingerprinting process has begun must be supplied to Human Resources prior to the first day of employment.</div>

2026-27 Kitchen Manager Central (5:30am-1:30pm) - Mountain View Elementary

2026-27 Kitchen Manager Secondary (6:00am-2:00pm) - Salish Middle School

Marriott International

<div>Additional Information 
Job Number26028579 
Job CategoryFood and Beverage &amp; Culinary 
LocationCairo Marriott Hotel, 16 Saray El Gezira Street, Cairo, Egypt, Egypt, 11211 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Overseeing 2-3 restaurants, whilst working to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>Experience overseeing Western and Mediterranean cuisine restaurants.</li></ul>
<ul><li>High school diploma or GED; 6 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; 4 years experience in the culinary, food and beverage, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Assisting in Leading Kitchen Operations for Property
<ul><li>Provides direction for all day-to-day operations.</li></ul>
<ul><li>Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.</li></ul>
<ul><li>Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.</li></ul>
<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>Encourages and builds mutual trust, respect, and cooperation among team members.</li></ul>
<ul><li>Serving as a role model to demonstrate appropriate behaviors.</li></ul>
<ul><li>Ensures property policies are administered fairly and consistently.</li></ul>
<ul><li>Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.</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>Supervises and coordinates activities of cooks and workers engaged in food preparation.</li></ul>
<ul><li>Demonstrate new cooking techniques and equipment to staff.</li></ul> 
Setting and Maintaining Goals for Culinary Function and Activities
<ul><li>Develops and implements guidelines and control procedures for purchasing and receiving areas.</li></ul>
<ul><li>Establishes goals including performance goals, budget goals, team goals, etc.</li></ul>
<ul><li>Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.</li></ul>
<ul><li>Manages department controllable expenses including food cost, supplies, uniforms and equipment.</li></ul>
<ul><li>Participates in the budgeting process for areas of responsibility.</li></ul>
<ul><li>Knows and implements the brand's safety standards.</li></ul> 
Ensuring Culinary Standards and Responsibilities are Met
<ul><li>Provides direction for menu development.</li></ul>
<ul><li>Monitors the quality of raw and cooked food products to ensure that standards are met.</li></ul>
<ul><li>Determines how food should be presented, and create decorative food displays.</li></ul>
<ul><li>Recognizes superior quality products, presentations and flavor.</li></ul>
<ul><li>Ensures compliance with food handling and sanitation standards.</li></ul>
<ul><li>Follows proper handling and right temperature of all food products.</li></ul>
<ul><li>Ensures employees maintain required food handling and sanitation certifications.</li></ul>
<ul><li>Maintains purchasing, receiving and food storage standards.</li></ul>
<ul><li>Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.</li></ul> 
Ensuring Exceptional Customer Service
<ul><li>Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.</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>Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.</li></ul>
<ul><li>Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.</li></ul>
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Responds to and handles guest problems and complaints.</li></ul>
<ul><li>Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.</li></ul>
<ul><li>Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.</li></ul> 
Managing and Conducting Human Resource Activities
<ul><li>Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.</li></ul>
<ul><li>Ensures employees are treated fairly and equitably.</li></ul>
<ul><li>Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.</li></ul>
<ul><li>Administers the performance appraisal process for direct report managers.</li></ul>
<ul><li>Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.</li></ul>
<ul><li>Observes service behaviors of employees and provides feedback to individuals and or managers.</li></ul>
<ul><li>Manages employee progressive discipline procedures for areas of responsibility.</li></ul>
<ul><li>Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</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.
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of &ldquo;Wonderful Hospitality. Always.&rdquo; by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that&rsquo;s synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, 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>JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you&rsquo;re happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand&rsquo;s namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you&rsquo;ll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That&rsquo;s The JW Treatment&trade;. In joining JW Marriott, 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>

Executive Sous Chef, Mediterranean - Cairo Marriott Hotel

Renaissance Corporate Services

Find Your Shangri-La in Shangri-La
 
Shangri-La Jeddah
 
Anchored on the new Jeddah Waterfront along the shores of the Red Sea, Shangri-La Jeddah sets a new standard for luxury in the city. Floor-to-ceiling windows throughout the hotel invite the outdoors in, and the stylish interiors reflect the endless blue of the sea and sandy beaches right outside. A dedicated Kids Club and supervised play area provides the canvas for families to create unforgettable memories, while innovative dining concepts promise to satisfy the most refined palates.
 
203 stylish rooms and suites plus 17 luxury serviced apartments
 4 restaurants and lounges, including the legendary Shang Palace
 Convenient for Jeddah’s popular landmarks and Red Sea Mall
 116 privately owned Burj Assila Residences
 
Job Summary: 
At Shangri-La, we believe in delivering Hospitality from the Heart. We are seeking a passionate and accomplished Executive Chef to lead the culinary vision of Shangri-La Jeddah, our luxury waterfront destination on the Red Sea.
 Reporting directly to the General Manager, the Executive Chef will oversee all culinary operations across six distinctive outlets, including two specialty restaurants, as well as our banquet facilities and in-room dining. This role is instrumental in ensuring exceptional guest experiences, operational excellence, and strong financial performance.
 
As Executive Chef, we rely on you to,
 
Champion culinary creativity while preserving consistency and quality across all outlets.
 Inspire and develop a high-performing brigade, fostering a culture of teamwork and excellence.
 Curate innovative menus and seasonal promotions aligned with our brand positioning.
 Lead large-scale banquet operations with precision and refinement.
 Drive food cost efficiency and productivity while maintaining uncompromising standards.
 Uphold the highest levels of hygiene, food safety, and sustainability.
 Engage with guests to understand their preferences and continuously elevate the dining experience.
 
What we are Looking For: 
Brings a minimum of 10 years’ experience in international luxury hospitality.
 Has proven experience as an Executive Chef or equivalent senior culinary leader.
 Demonstrates strong financial acumen and operational discipline.
 Is a natural mentor and team builder.
 Possesses creativity, cultural sensitivity, and a genuine passion for guest engagement.
 Communicates fluently in English (additional languages are an advantage).
 
This is a unique opportunity to shape the culinary identity of Shangri-La Jeddah and contribute to a brand renowned worldwide for warmth, service excellence, and meaningful experiences.
 Qualified candidates are invited to submit their CV and culinary portfolio
 
Why Join Us: 
A workplace that values your passion and supports self-realization and personal growth.
 Structured learning and development pathways with real opportunities to advance your professional craft and leadership skills.
 Competitive benefits, recognition programs, and colleague stay/travel perks that reward your contribution and dedication.
 Teams that promote inclusion and respect, value diversity, and foster a secure environment where everyone can thrive.
 
We are an equal opportunity employer. Applications from all qualified candidates are welcomed. All information provided by applicants will be treated in and used only for recruitment purposes.
 
We appreciate your interest in joining us. Please note that only successful candidates will be contacted.
 
Anchored on the new Jeddah Waterfront along the shores of the Red Sea, Shangri-La Jeddah sets a new standard for luxury in the city. Floor-to-ceiling windows throughout the hotel invite the outdoors in, and the stylish interiors reflect the endless blue of the sea and sandy beaches right outside. A dedicated Kids Club and supervised play area provide the canvas for families to create unforgettable memories, while innovative dining concepts promise to satisfy the most refined palates.

Executive Chef (174536)

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