pastry chef

Grand City

<p><b>Job Title:</b> Pastry Chef</p><p><b>Location:</b> Islamabad (Le French Club, G-5)</p><p><b>Job Overview</b></p><p>Le French Club is looking for a talented and creative <b>Pastry Chef</b> to prepare high-quality desserts, pastries, cakes, breads, and baked goods. The ideal candidate should have experience in luxury hospitality, caf&eacute;s, hotels, or restaurants and possess a passion for creating visually appealing and delicious desserts while maintaining the highest standards of quality and hygiene.</p><p><b>Key Responsibilities</b></p><ul><li>Prepare a wide variety of pastries, cakes, desserts, cookies, breads, tarts, and specialty baked goods.</li><li>Design and develop new dessert menus, seasonal offerings, and signature creations.</li><li>Ensure consistency in taste, quality, and presentation of all pastry products.</li><li>Decorate cakes and desserts according to customer requirements and company standards.</li><li>Prepare doughs, batters, creams, fillings, frostings, and other pastry components.</li><li>Monitor inventory of baking ingredients and place requisitions when required.</li><li>Minimize food waste and ensure cost-effective use of ingredients.</li><li>Maintain cleanliness and hygiene of the pastry kitchen in accordance with food safety standards.</li><li>Ensure proper storage and handling of ingredients and finished products.</li><li>Operate and maintain baking equipment safely and efficiently.</li><li>Supervise and train junior pastry staff when required.</li><li>Coordinate with the Head Chef and F&amp;B team for events, banquets, and special orders.</li><li>Ensure compliance with company SOPs, HACCP, and food safety regulations.</li><li>Maintain production schedules to ensure timely preparation and delivery.</li><li>Perform any other duties assigned by management.</li></ul><p><b>Requirements</b></p><ul><li>Minimum <b>3&ndash;5 years of experience</b> as a Pastry Chef, Baker, or Dessert Chef in a hotel, restaurant, caf&eacute;, bakery, or luxury hospitality environment.</li><li>Strong knowledge of baking techniques, pastry preparation, cake decoration, chocolate work, and dessert presentation.</li><li>Experience in preparing artisan breads, pastries, and premium desserts.</li><li><b>Good English communication skills are preferred.</b></li><li>Creative mindset with strong attention to detail.</li><li>Ability to work efficiently under pressure while maintaining quality standards.</li><li>Knowledge of food safety, hygiene, and sanitation practices.</li></ul><p><b>Qualifications</b></p><ul><li>Diploma or Certification in Culinary Arts, Baking &amp; Pastry, or Hospitality is preferred.</li><li>Professional pastry or bakery certifications will be an added advantage.</li></ul><p><b>Working Hours</b></p><p>10 Hours per Day</p><p><b>Working Days</b></p><p>Monday to Saturday</p><p><b>Job Location</b></p><p><b>Le French Club</b><br/>Diplomatic Enclave, G-5, Islamabad</p><p>Work Location: In person</p>

Pastry Chef- Islamabad

Coury Hospitality

Why Work at Hotel Carmichael?
<br>At Hotel Carmichael, Autograph Collection, we set the stage for luxury, artistry, and world-class hospitality in Carmel’s vibrant city center. Featuring 122 elegantly appointed guest rooms, the stunning Feinstein’s Cabaret, and the upscale dining experience of Vivante, our hotel is a destination for refined comfort and unforgettable experiences. Curators at Hotel Carmichael are part of a passionate, service-driven team, bringing elegance, culture, and personalized hospitality to every guest.
<br><br>
<b>DEPARTMENT:</b> Pastry Cook
<br><b>REPORTS TO:</b> Executive Chef
<br><b>STATUS:</b> Non-Exempt
<br><br>
<b>POSITION SUMMARY:</b><br>
As the Pastry Cook, this position will ensure the preparation of various plated desserts, chocolates, confections, frozen desserts, glazes, pies, cakes, and other bakery items are up to the high presentation standards and established recipes. This position will handle the set-up and breakdown of the kitchen station by the health and safety standards and sanitation practices.
<br><br>
<b>RESPONSIBILITIES:</b><br>
<ul>
<li>Prepares quality pastry items such as breakfast items, desserts, breads, ice creams, sorbets, creams, simple syrups, amenities, displays/centerpieces, and special requested items.</li>
<li>Exhibits excellent knowledge, understanding, and application of all fundamental techniques of pastry, confectionery, and baked goods.</li>
<li>Pulls required items in sufficient quantities to prep according to menu forecasts. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare cold food as needed. Operate ovens, stoves, grills, microwaves, and fryers.</li>
<li>Establish priority items for the day.</li>
<li>Will set up, clear, and break down assigned workstations.</li>
<li>Prepare all menu items following recipes and yield guides, according to departmental standards. Test foods to decide if they have been cooked sufficiently. Monitor food quality while preparing food. Has food items portioned and served at the appropriate time onto proper receptacles.</li>
<li>Complete daily prep and production of high-volume bakery products consistently and without sacrificing food quality.</li>
<li>Wash and disinfect the kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.</li>
<li>Cleans working and storage areas, tools, equipment, and floors as needed. Keeps areas neat, clean, and sanitized.</li>
<li>Reports any maintenance problems or other problem areas to the Supervisor as they occur.</li>
<li>Follows company, safety, and sanitation policies and procedures and ensures compliance with these policies.</li>
<li>Responsible for general knowledge of corporate environmental policies and procedures and how they</li>
<li>relate to their job functions. Corporate policies and procedures are posted on bulletin boards or handouts.</li>
<li>Maintains food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.</li>
<li>Controls waste and supports food costs.</li>
<li>Maintains all sanitation requirements including product rotation, temperature maintenance, storage procedures, cooling requirements, and handling techniques.</li>
<li>Continually properly train and re-train in all areas of food preparation, safety, and sanitation.</li>
<li>Maintains and develops teamwork and open lines of communication with employees and supervisors.</li>
<li>Works safely and efficiently with all kitchen equipment.</li>
<li>Responds professionally to all questions and requests.</li>
<li>Any other responsibilities as assigned by the supervisor.</li>
</ul>
<b>KNOWLEDGE, SKILLS, AND ABILITIES:</b><br>
<ul>
<li>Ability to follow recipes and calculate amounts within recipes.</li>
<li>Good, safe knife and equipment skills.</li>
<li>Experience in all functions of the bakery</li>
<li>Excellent technical knowledge (equipment, tempering of chocolate, sauce work, bread baking, dough lamination, specialty cakes)</li>
<li>Must be comfortable working quickly and efficiently.</li>
<li>Demonstrated understanding of the science of pastry/baking</li>
<li>Proficient with tools, measurements, and bakery equipment</li>
<li>Demonstrates the ability to follow and convert recipes.</li>
<li>Proficient in strong organization skills and incredibly detailed oriented</li>
<li>Exhibits clean work habits and ownership of a safe clean area.</li>
<li>Exceptional understanding of Food Safety</li>
<li>Demonstrate passion and enthusiasm.</li>
<li>Strong people skills, including verbal and written communication.</li>
<li>Ability to work under pressure and manage high-profile projects.</li>
<li>Ability to multitask and prioritize tasks based on outlet requirements.</li>
<li>Artistic and creative ability and vision to create high-end products.</li>
<li>Will be held to a high standard with attention to detail.</li>
<li>Demonstrates excellent judgment of quantity, quality, and production.</li>
<li>Knowledge of food allergies</li>
<li>Basic math skills</li>
<li>Works well without supervision and can remain focused throughout the day.</li>
<li>Ability to adapt to change, new situations, and changes in staffing and procedures.</li>
<li>Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift.</li>
<li>Ability to maintain effective working relationships with fellow employees.</li>
<li>May be required to work nights, weekends, and/or overtime.</li>
</ul>
<b>EXPERIENCE:</b><br>
<ul>
<li>High School Diploma or GED Required. Diploma in Culinary, Confectionery, Pastry, or any combination of education and experience equivalent or any other combination of education, training, or experience that provides the required knowledge skills, and abilities.</li>
<li>Employment in a Kitchen or Pastry environment preferred.</li>
</ul>
<b>PHYSICAL DEMANDS:</b><br>
<ul>
<li>Exposed to hazards that could result in burns or cuts.</li>
<li>Utilizes sharp knives or equipment in the kitchen for operational purposes.</li>
<li>Repetitive motions using the lower and upper extremities of the body.</li>
<li>Frequently exposed to extreme conditions (hot or cold). Needs to be tolerable to extreme temperature changes from a moist steam-heated environment to a cold refrigerator/freezer environment.</li>
<li>Ability to stand /walk for long periods (6 hours or more).</li>
<li>Ability to stoop, squat, and/or kneel frequently.</li>
<li>Ability to push/pull, lift, and carry from 0 to greater than 50 pounds occasionally including carts, pans, and trays of food. Ability to reach, and twist trunk and neck frequently.</li>
</ul>
<b>REQUIRED PERSONAL PROTECTIVE EQUIPMENT:</b><br>
<ul>
<li>Closed-toe, non-canvas, and non-skid-soled shoes.</li>
</ul>
I HAVE THE ABILITY TO PERFORM THE FUNCTIONS OF THIS JOB WITH OR WITHOUT AN ASSISTIVE DEVICE OR REASONABLE ACCOMMODATION

Hotel Carmichael - Pastry Cook

NATIONAL GROUP

<ul><li>Prepare and bake high-quality <b>croissants</b>, <b>sourdough bread</b>, <b>baguettes</b>, <b>Danish pastries</b>, and other artisan baked goods.</li><li>Produce consistent, high-quality products while maintaining presentation standards.</li><li>Manage dough preparation, fermentation, proofing, shaping, and baking processes.</li><li>Ensure cleanliness and compliance with food safety and hygiene standards.</li><li>Assist in developing new bakery products and recipes.</li></ul><p><b>Requirements:</b></p><ul><li>Proven experience as a Bakery Chef or Artisan Baker.</li><li>Strong knowledge of laminated dough, sourdough fermentation, and artisan bread production.</li><li>Hands-on experience making croissants, sourdough, baguettes, and Danish pastries.</li><li>Ability to work independently and in a fast-paced environment.</li><li>Attention to detail and commitment to quality.</li><li>Culinary or bakery certification is an advantage.</li></ul><p>Pay: QAR3,000.00 - QAR5,000.00 per month</p><p>Application Question(s):</p><ul><li>Do you have experience or can you bake these types of bread (Croissant, Baguette, Danish &amp; Sourdough)?</li><li>What is your salary expectation?</li><li>This position requires immediate joining. Would you be able to join immediately if selected?</li></ul><p>Experience:</p><ul><li>Bakery Chef: 3 years (Required)</li></ul><p>Work Location: In person</p>

Bakery Chef

Bon Appétit

<p></p><div><ul><li>We are hiring immediately for a full time <b>SENIOR PASTRY COOK </b>position.</li><li><b>
Location</b>: 222 Second Street, San Francisco, CA 94105. <i>Note: online applications accepted </i><i>only</i><i>.</i></li><li><b>
Schedule</b>: Full time; Monday through Friday, hours may vary. Weekend availability is required. More details upon interview.</li><li><b>
Requirement</b>: One to two years of pastry cooking experience is required.</li><li><b>
Perks: Free shift meals! Most weekends off!</b></li><li><b>
Pay Range:</b> $29.58 per hour to $31.39 per hour.</li><li><i>Internal Employee Referral Bonus Available</i></li></ul><p></p><p><b><br>
We Make Applying Easy! </b>Want to apply to this job via text messaging? Text <b>JOB</b> to <b>75000 </b>and search <b>requisition ID number</b><b> 1557084.</b></p><p>
The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg</p><p>
Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today!</p><p>
Are you looking for a job with competitive wages and benefits, one in which you can learn and grow while making a difference in the world? We&rsquo;re hiring! Bon App&eacute;tit Management Company operates more than 1,000 caf&eacute;s around the country for corporations, universities, and museums, as well as a few dozen public restaurants. We&rsquo;ve led the industry in socially and environmentally responsible sourcing, from sustainable seafood to cage-free eggs. We cook everything from scratch using fresh, local ingredients.</p><p></p><p><br>
Learn more about careers with Bon App&eacute;tit: http://www.bamco.com/careers/</p><div><div><div><h2 class="jobSectionHeader"><b>
Job Summary</b></h2></div><div><p><br>
<b>
Summary: </b>Prepares food to ensure it is nutritious and properly flavored in accordance with applicable federal, state, local and company standards, guidelines and regulations.
<br>
<br>
<b>Essential Duties and Responsibilities:
</b></p><ul><li>May oversee the cooking activities of food service associates as assigned by Food Service Director.
</li><li>Prepares various entrees and menu items following established recipes.
</li><li>Operates and cleans equipment after each use. Performs scheduled routine cleaning.
</li><li>Stores, labels and dates food items according to policy. Helps maintain organized storage of dry goods and refrigerated and frozen products.
</li><li>Follows HACCP guidelines to ensure quality and safety of food supply.
</li><li>Complies with federal, state and local health and sanitation regulations and department sanitation procedures.
</li><li>Assists Food Service Director in maintaining accurate daily production records and completes all required documentation, reports, and logs as assigned.
</li><li>Assists in the cross training of employees.
</li><li>Performs other duties as assigned.
</li></ul></div></div></div><p><b>Associates at Bon App&eacute;tit are offered many fantastic benefits.</b></p><p><b>
Full-time and part-time positions offer the following benefits</b> to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program</p><p></p><p><b><br>
Full-time positions also offer the following benefits</b> to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs)</p><p></p><p><i><br>
Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, </i><i>click here</i><i> </i><i>or copy/paste the link below for paid time off benefits information. </i><i>https://www.compass-usa.com/wp-content/uploads/2023/08/2023_WageTransparency_BAMCO.pdf</i></p><p></p><p><b><br>
About Compass Group: Achieving leadership in the foodservice industry</b></p><p>
Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.</p><p><br>
Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.</p><p>
Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/</p><p>
Applications are accepted on an ongoing basis.</p><p></p><p><br>
Bon Appetit maintains a drug-free workplace.</p><p>
[[filter4]]</p><p></p><p><br>
We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles&rsquo; Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.</p></div>

SENIOR PASTRY COOK (FULL TIME)

Accor

<div><b>Company Description</b><p><b><br>
&quot;Why work for Accor?</b><br>
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.<br>
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/<br>
Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS&quot;</p><b><br>
Job Description</b><p></p><p><b><br>
SUMMARY AND GENERAL DUTIES:</b></p><ul><li>
She/he is in charge and responsible of the daily food production in her/his outlet and has to ensure top-quality products, as per the Hotel standard</li><li>
Has to make sure that standard recipes and plating guides are followed at all times in her/his outlet</li><li>
Provides the Sous Chef with daily market list for her/his outlet and controls personally all goods received, in order to guarantee the quality and quantity as to provide the Executive Chef with recipes and costing as per the requirement</li><li>
Assists and proposes to the Sous Chef and Executive Chef special Food Promotions, Events and other Food related activities for her/his outlet</li><li>
Assists the Executive Chef in developing new cuisine concepts.</li><li>
Ensures implementation and maintenance of standards of food quality, preparation and presentation.</li><li>
Assists in menu planning and costing.</li><li>
Ensures good physical upkeep, condition of equipment &amp; utensils in all the kitchens &amp; co-ordinates with Engineering department for repairs and maintenance.</li><li>
Ensures organization of work within all kitchen sections, including assignments, time schedules and vacation as per organizational standards.</li><li>
Ensures all the raw material received in the hotel for preparation is of high quality, as per organizational standards and product specifications.</li><li>
Interacts and communicates with Outlet Supervisors on daily basis and makes sure all food items sent to the Outlets is well explained.</li><li>
Recommends changes in systems and procedures to increase efficiency and improve service quality.</li><li>
Ensures prompt and accurate service by kitchen staff to all customers, to achieve a high level of customer satisfaction.</li><li>
Ensures all employees in the department adhere to the organizations rules and regulations.</li><li>
Recommends changes in the menus.</li><li>
Ensures availability of raw ingredients at all times, by proper planning, requisitioning and storage.</li><li>
Perform as per Operational Standards.</li><li>
Proper grooming at all times.</li><li>
Attend training classes as per schedule.</li><li>
Show fullest cooperation and respect within the team and other departments.</li><li>
Is aware of the daily activities and has product knowledge of all the hotel facilities.</li></ul><p><b>
 Organization &amp; Set Up</b></p><ul><li>
After the set-up of buffets and before the arrival of the customers, and also during the service time, she/he must check the quantity and quality of the food items, as well as the presence of food-labels (name-tags) if required.</li><li>
Coordinates with his Sous Chefs to plan and conduct on job training constantly for her/his outlet kitchen.</li><li>
Attends the communication meetings of her/his Outlet, such as daily briefings.</li><li>
Checks with the Outlet Chef at the end of her/his shift that all equipment is properly working, clean, are in appropriate place and nothing is left around, which can be hazardous to others.</li><li>
At the end of the shift or the day, she/he has to communicate all necessary information to the Executive Chef &amp; reporting Sous Chefs to ensure a smooth running operation.</li><li>
Applies HACCP as per the Hotel Standard.</li><li>
Maintains excellent intradepartmental communication by means of log books and various other memoranda as specified by the Executive Chef.</li></ul><p><b>
 During the operations, in the restaurant &amp; in front of the guest</b></p><ul><li>
Helps and assists the guest to explain dishes and recommends food specialties and promotions if available.</li><li>
Makes sure buffets are refilled at all times and the quality of the products is as per our standard.</li><li>
Creates an atmosphere of tranquility amongst the brigade.</li><li>
Checks the standard and quality of food which leaves the kitchen.</li><li>
Reports received suggestions and/or comments from guest to the Executive Chef.\</li></ul><p><b>
 General / Miscellaneous</b></p><ul><li>
To be punctual on duty and ensure the same of your employees.</li><li>
Be well groomed to the standards laid down. Insist on the same standard for your employees.</li><li>
To comply with all hotel rules and regulations as outlined in the handbook and to be aware of company disciplinary and grievance procedures.</li><li>
To create an environment which promotes employee morale and encourages the team to have pride in their department with a high level of commitment.</li><li>
To promote a helpful and professional image to the customer and give full cooperation to any customer requiring assistance with the prompt, caring and helpful attitude.</li><li>
To anticipate the needs of the customer whenever possible, to enhance quality service and in turn enhance customer satisfaction.</li><li>
To give full co-operation to any colleague requiring assistance in a prompt caring and helpful manner. To be flexible in assisting in other areas of the Hotel in response to the business and customer needs</li><li>
Is familiar with all related company documentation and especially with the relevant Operational Standards for his/her field of responsibility.</li><li>
Other duties as assigned.</li></ul><br>
<b>
Qualifications</b><br>
<ul><li>
Diploma or degree in vocational hospitality</li><li>
Has 4-5 years experience in 4-5 star Hotel</li></ul><br>
<b>
Additional Information</b><p><b><br>
What is in it for you:</b></p><ul><li>
Employee benefit card offering discounted rates at Accor worldwide</li><li>
Learning programs through our Academies</li><li>
Opportunity to develop your talent and grow within your property and across the world!</li><li>
Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21</li></ul></div>

Sous Chef - Pastry

HMSHost by Avolta

<div><p>HMSHost is hiring immediately for an Executive Chef to join their team at San Antonio International Airport!</p><p></p><p><b><br>
Summary</b><b>:
</b></p><p></p><p>The Executive Chef is responsible for all culinary operations of multiple restaurants with difficult to complex operations. This position directs and oversees the preparation and standards of all food, manages the culinary and commissary management staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Sr. Director of Operations, depending on local requirements.</p><p></p><p><b><br>
Essential Functions:</b></p><br>
<p></p><ul><li>
Supervises the day to day activities of culinary supervisory staff.</li><li>
Works with Restaurant partners on menus and menu items, ensuring that they can be prepared properly and timely in the airport kitchens.</li><li>
Ensures integrity of all aspects of food, i.e. taste, temperature, presentation, speed of production.</li><li>
Promotes safety and sanitation, oversees inspection of products handling, establishes and maintains safe practices, and follows HACCP procedures.</li><li>
Oversees the Commissary and serves as a primary contact with food vendors.</li><li>
Prices and orders food and kitchen supplies.</li><li>
Maintains effective cost control, by managing the food management inventory system.</li><li>
Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies.</li><li>
Ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards.</li><li>
Identifies hiring, firing, advancement, development, promotion of culinary management staff.</li><li>
Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Director of Operations.</li><li>
Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality.</li></ul><p></p><p><b><br>
Minimum Qualifications, Knowledge, Skills, and Work Environment</b><b>:
</b></p><p></p><ul><li>Requires post-secondary, culinary arts school or four-year university; brand certification a plus</li><li>
Requires 5 years' managerial or supervision experience in the culinary / food service</li><li>
Must be certified in Serve Safe Management certification course</li><li>
Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent</li><li>
Demonstrates organization and multi-project time/issue management</li><li>
Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals</li></ul><p></p><p><b><br>
Benefits of working here:</b></p><ul><li>
A fun place to work</li><li>
Competitive wages</li><li>
401k Match/ Great Benefits</li><li>
Career growth opportunities</li></ul><p></p><p><b><br>
Apply to be a part of our team today!</b></p><h2 class="jobSectionHeader"><b><br>
REQUIREMENTS</b></h2><ul><li>
Is self-motivated; able to work with limited supervision</li><li>
Must have open availability</li></ul><p><br>
To learn more about HMSHost and additional career opportunities, visit https://www.hmshost.com/.</p><p></p><p><br>
Equal Opportunity Employer (EOE)</p><p>
Minority/Female/Disabled/Veteran (M/F/D/V)</p><p>
Drug Free Workplace (DFW)</p></div>

Executive Chef

Marriott International

<div><b>Additional Information</b><br>
<b>Job Number</b>26095281<br>
<b>Job Category</b>Food and Beverage &amp; Culinary<br>
<b>Location</b>210 E Stacy Rd, Allen, Texas, United States, 75002<br>
<b>Schedule</b>Full Time<br>
<b>Located Remotely?</b>N<br>
<b>Position Type</b> Management<br>
<b>Pay Range:</b> $84,000- $89,000<br>
<b>Expiration Date:</b> 09/14/2026
<p></p><div><p><b>Additional Information: </b>This hotel is owned and operated by an independent franchisee, <b>Atrium Hospitality.</b> The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel&rsquo;s employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.</p><p></p><div><br>
<b>What&rsquo;s in it for you?</b></div><div></div><div><br>
</div><div></div><div>The <b>Atrium SPIRIT</b> is a belief in the power of Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork to create an environment where everyone thrives. We go above and beyond to deliver exceptional guest experiences, work together to overcome challenges, and are passionate about positively impacting those around us.</div><div>
</div><div>Career Growth &amp; Learning &ndash; 40% of our management hires are internal promotions!</div><div>
</div><div>Invest in Your Future &ndash; 401(k) plan with company match.</div><div>
</div><div>Comprehensive Health Coverage &ndash; Medical, dental, and vision insurance options.</div><div>
</div><div>Paid Time Off &amp; Vacation &ndash; Enjoy exclusive Atrium Traveler and brand discount programs to explore new destinations</div><div>
</div><div>Perks That Fit Your Life &ndash; Enjoy DailyPay, wellness programs, tuition reimbursement, and exclusive discounts on your favorite brands and services.</div><div>
</div><div>Purpose &amp; Impact &ndash; Make a difference through Atrium&rsquo;s community service and volunteer programs.</div><div></div><div><br>
</div><div>
</div><div></div><div><b>Job Description</b></div><div>
</div><div>What You Will Do:</div><div>
</div><div>Lead, train, and inspire a results-driven culinary team that lives Atrium&rsquo;s Core Values every day.</div><div>
</div><div>Deliver memorable guest experiences by continuously improving food quality, presentation, and service.</div><div>
</div><div>Optimize labor costs and productivity through effective scheduling and cross-training.</div><div>
</div><div>Oversee kitchen operations for a la carte and catering&mdash;ensuring consistent quality and execution.</div><div>
</div><div>Drive food cost control by enforcing portioning, inventory rotation, receiving standards, and waste reduction.</div><div>
</div><div>Collaborate with F&amp;B, sales, and events teams to create menus that enhance both the guest experience and brand concept.</div><div></div><div><br>
</div><div></div><div><b>What We Are Looking For:</b></div><div>
</div><div>4+ years of culinary leadership in a hotel setting &ndash; You're a seasoned pro who&rsquo;s no stranger to the pace and precision hospitality requires.</div><div>
</div><div>Proven leadership and technical culinary skills &ndash; You can motivate a team and jump on the line when needed.</div><div>
</div><div>Strong cost control and analytical know-how &ndash; Your ability to balance quality with efficiency helps drive profitability.</div><div>
</div><div>Executive Chef certification or culinary degree preferred &ndash; You bring the credentials and the confidence to lead.</div><div>
</div><div>Tech-savvy with Microsoft Office and cloud-based apps &ndash; You&rsquo;re organized, efficient, and not afraid of a spreadsheet.</div><div>
</div><div>Flexible and committed &ndash; Early mornings or weekend banquets? You're there to make it happen.</div><div></div><div><br>
</div><div></div><div><b>What Atrium Leadership Looks Like:</b></div><div>
</div><div><b>Accountable Achiever:</b> You own your outcomes, follow through, and drive results that matter.</div><div>
</div><div><b>Agile Thinker</b>: You stay cool under pressure and adapt quickly to changing kitchen dynamics.</div><div>
</div><div><b>Talent Curator:</b> You&rsquo;re passionate about growing others and building strong, collaborative teams.</div><div>
</div><div><b>Transparent Leader: </b>You lead with honesty, communicate openly, and foster trust at every level.</div><div>
</div><div><b>Leading with SPIRIT: </b>You embody Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork in everything you do.</div><div></div><div><br>
</div><div></div><div><b>Why Atrium?</b></div><div>
</div><div>Hear it from Thomas E. &ldquo;<i>What I enjoy most about being an Executive Chef at Atrium is the freedom I have in all aspects of my role, allowing me to be creative and take full ownership of my work. My advice? Give Atrium a chance. With opportunities for growth, the ability to move between properties, and a strong support system, there&rsquo;s really no reason not to</i>.&rdquo;</div><div>
</div><div>___________________________________________</div><div></div><div><br>
</div><div></div><div><i>Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status.</i></div><div><br>
</div><div>
</div><div>Notice of candidate Privacy Rights: https://www.atriumhospitality.com/privacy-policy</div><p><i>
This company is an equal opportunity employer.</i></p><p>
frnch1</p></div></div><p></p>

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