Referso Jobs

Executive Chef - Claim Jumper

Landry's, LLC. · Posted Nov 9, 2026

Open

Lake Charles, Louisiana, United States
Senior
5+ years

Apply with Referso

Executive Chef - Claim Jumper

Landry's, LLC. · Posted Nov 9, 2026

Open

Lake Charles, Louisiana, United States
Senior
5+ years

Apply with Referso

Executive Chef

Landry's, LLC. · Posted Nov 9, 2026

Open

Fort Lauderdale, Florida, United States
Senior
5+ years

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Lead the culinary team at one of South Florida’s premier fine dining destinations, driving excellence, developing high-performing teams, and elevating the guest experience.

Responsibilities

Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a “Do Whatever It Takes” mindset
Support the management of labor and operating expenses to meet or exceed budget and profitability goals through effective planning and execution
Assist with inventory management, including purchasing, ordering, biweekly and monthly inventories, and maintaining appropriate product levels
Ensure consistent execution of food quality, presentation, and recipe standards
Maintain compliance with all food safety, sanitation, and workplace safety regulations, including OSHA requirements

Skills

Culinary Management Executive Chef Inventory Management Food Quality Safety Compliance Leadership

Executive Chef

Landry's, LLC. · Posted Nov 9, 2026

Open

Fort Lauderdale, Florida, United States
5+ years

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Lead the culinary team at Morton’s The Steakhouse Fort Lauderdale, driving excellence, high-performing teams, and guest experience in a high-volume fine dining restaurant.

Responsibilities

Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a “Do Whatever It Takes” mindset
Support the management of labor and operating expenses to meet or exceed budget and profitability goals through effective planning and execution
Assist with inventory management, including purchasing, ordering, biweekly and monthly inventories, and maintaining appropriate product levels
Ensure consistent execution of food quality, presentation, and recipe standards
Maintain compliance with all food safety, sanitation, and workplace safety regulations, including OSHA requirements

Skills

Culinary Management Executive Chef back of house operations staff supervision inventory controls food/labor cost management

Executive Chef

Accor · Posted Nov 5, 2026

Open

Kuching, Sarawak, Malaysia
8–10 years

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Oversee and manage all kitchen operations to ensure high standards of food quality, presentation and service.

Responsibilities

Oversee and manage all kitchen operations to ensure high standards of food quality, presentation and service.
Lead, supervise and develop the culinary team across all food outlets and banquet operations.
Plan and develop innovative menus in line with hotel standards and guest preferences.
Manage food costs, inventory, budgeting and wastage control.
Ensure compliance with food safety, hygiene and HACCP standards.

Requirements

Diploma or Degree in Culinary Arts
Diploma or Degree in Hospitality Management

Skills

Executive Chef Executive Sous Chef Culinary leadership Food costing Budgeting Inventory management HACCP standards

Culinary Development Chef

Aramark · Posted Nov 5, 2026

Open

United Kingdom

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Lead the development of innovative, commercially viable menus and food concepts across Northern Ireland, driving culinary excellence and commercial performance.

Responsibilities

Lead the development of innovative, relevant, and commercially viable menus and food concepts across the region
Identify emerging food, consumer, and hospitality trends and translate them into practical food solutions
Develop recipes, dishes, and concepts that can be successfully implemented across multiple locations and formats
Support new business opportunities, tenders, client presentations, and mobilisation projects
Work closely with suppliers and culinary partners to identify new products and innovation opportunities

Skills

Executive Chef Development Chef Head Chef Senior culinary leader High-volume foodservice Hospitality Retail Events Contract catering Menu development Food innovation Concept creation Food cost Menu engineering Yield management Margin management

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Culinary Development Chef - West

Aramark · Posted Nov 5, 2026

Open

Ireland

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Lead culinary development and innovation across the West of Ireland region, driving menu creation, standards, and commercial performance.

Responsibilities

Lead the development of innovative, relevant, and commercially viable menus and food concepts across the region.
Identify emerging food, consumer, and hospitality trends and translate them into practical food solutions.
Develop recipes, dishes, and concepts that can be successfully implemented across multiple locations and formats.
Support new business opportunities, tenders, client presentations, and mobilisation projects.
Work closely with suppliers and culinary partners to identify new products and innovation opportunities.

Skills

Executive Chef Development Chef Head Chef senior culinary leader high-volume foodservice hospitality retail events contract catering menu development food innovation concept creation food cost menu engineering yield margin management

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Executive Chef

Puttery · Posted Nov 5, 2026

Open

Pittsburgh, Pennsylvania, United States
$65K–$77K per year
3–5 years

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Compensation

Pay Range: $65,000 - $77,000 per year

Responsibilities

Oversee daily culinary operations
Provide leadership and mentorship to kitchen staff and other Puttery Team Members
Plan and direct food preparation and culinary activities
Estimate food requirements and food/labor costs and manage within approved budgets
Supervise culinary team activities

Requirements

4-Year Bachelor's degree in Culinary Science, or relevant field

Skills

Executive Chef Head Chef Sous Chef food cost management labor management nutrition and sanitation regulations Microsoft Office Suite

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Director Food & Beverage

Hilton Grand Vacations · Posted Nov 3, 2026

Open

Shell Knob, Missouri, United States
Director

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Lead the entire restaurant operation, focusing on food preparation, menu development, and guest service at a luxury resort.

Responsibilities

Ensure kitchen staff adhere to quality, hygiene and cleanliness standards
Deal with suppliers to secure quality goods at affordable prices
Manage inventory and order stock as needed
Maintain acceptable food and liquor costs
Create and maintain a budget that achieves department goals

Requirements

Nice to have: Director of F&B experience at a hotel/resort
Nice to have: Familiar Agilysys POS

Skills

Executive Chef Menu development Wine varietals and pairings Culinary arts Leadership Optimized kitchen processes MS Office Restaurant management software

Executive Chef - Claim Jumper

Executive Chef - Claim Jumper

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