Assists in overseeing daily operations of kitchen, including support staff. Direct support to Executive Chef in planning, organizing, and scheduling, for both ala carte and private dining services. Responsible for executing menus and ensuring a high level of guest satisfaction.
Responsibilities
Ability to teach support staff proper preparation of recipes as directed by Executive Chef
Require strict adherence to health department sanitation and food guidelines
Maintain pristine work area, ensure coolers and freezer organized and clean, lead support staff to adhere to same guidelines
Receive, check, and put away food orders as needed
The Executive Chef is the senior culinary leader responsible for the strategic direction, food quality, financial performance, sanitation, and operational excellence of all culinary operations at Texican Court.
Responsibilities
Lead all culinary operations and maintain consistent food quality, presentation, recipe execution, and service timing.
Recruit, onboard, train, schedule, coach, and develop culinary and stewarding employees.
Create and maintain recipes, specifications, prep standards, station expectations, and production systems.
Maintain a visible leadership presence during peak meal periods, VIP events, and large scale functions.
Partner with Food & Beverage leadership on menus, events, promotions, and guest experience initiatives.
The Head Chef will oversee all kitchen operations, ensuring high standards in food quality, team leadership, sanitation, and financial performance in a fast-paced environment at the Wolfgang Puck location.
Responsibilities
Oversee all kitchen operations, including preparation, service, food quality control, and adherence to sanitation and safety standards
Collaborate closely with the Front of House and Beverage teams to deliver seamless service and exceptional guest experiences
Manage food and labor costs through effective scheduling, budgeting, inventory control, and vendor relations
Design and implement seasonal menus, production systems, and plating standards consistent with brand guidelines
Hire, train, coach, and schedule kitchen staff; provide ongoing performance management to cultivate a culture of accountability, growth, and culinary excellence
Oversee food preparation and kitchen operations for Hard Rock Casino Northern Indiana, ensuring quality, guest satisfaction, and compliance with standards.
Responsibilities
Oversee food preparation on all shifts for assigned food outlet
Coordinate with front-of-the-house staff to ensure effective service
Create an atmosphere that attracts guests
Hire, train, motivate, evaluate and supervise staff
Establish and maintain training and development procedures
A talented and passionate Head Chef to lead the kitchen and deliver exceptional dining experiences to members and guests in a prestigious waterfront setting.
Responsibilities
Lead and manage all food truck operations, including food preparation, cooking, and plating for daily service and special events
Design and update seasonal menus that reflect fresh, high-quality ingredients and complement the club's waterfront atmosphere
Supervise, train, and mentor kitchen staff to maintain high performance and culinary standards
Oversee food inventory, ordering, and vendor relationships to ensure cost control and freshness
Enforce strict food safety, sanitation, and health code compliance throughout the kitchen
Requirements
Current Food Handler's Certification or ServSafe Manager Certification
Develop and promote learning, nurturing environment for all restaurant Team Members that focuses on proper cooking techniques, knife skills, time management and accountability to ensure culinary, sales, and service success.
Responsibilities
Develop and promote learning, nurturing environment for all restaurant Team Members
Maintain appropriate staff levels based on projected sales and business needs
Cultivate an environment of open, authentic dialogue with the restaurant team, senior team and home office partners
Practice proactive performance management in partnership with the General Manager
Be up-to-date with current food trends through research and partnership with vendors
The Executive Chef oversees all culinary activities at Rosewood Doha, ensuring alignment with corporate strategy, maintaining high standards of guest satisfaction, and managing a diverse culinary team.
Locations (3)
Doha, Baladiyat ad Dawhah, Qatar
Lusail, Al Daayen, Qatar
The Pearl, Qatar
Responsibilities
Ensures that culinary activities are aligned with the respective Corporate Strategy
Prepares and updates of individual Departmental Operations Manuals, and policies
Conducts regular communications meetings and ensures that departmental briefings and meetings are effective
Ensures that all guests contact culinary associates deliver the brand promise and provide exceptional guest service
Handles all guest and associate complaints and inquiries in a courteous and efficient manner
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