Chef de Cuisine
Kimpton Hotels & Restaurants · Atlanta, US
SUSHI CHEF
Chukchansi Gold Resort & Casino · Coarsegold, US
Chef-Head
Marriott · China
Restaurant Chef
Melia Hotels International · Las Palmas, Spain
General Manager
Omni Hotels & Resorts · Frisco, US
Culinary Manager I
Aramark · Lexington Park, USEntry
Executive Chef
Hilton Garden Inn Hershey · Boston, US
Exec Chef, Operations
gategroup · Miami, US· On-site · Full-time · Manager
Chef de Cuisine (All Day Dining)
Marriott · Jimbaran, Indonesia+1 more
Culinary Manager I
Aramark · Greenville, US
+10K new in the last hour
Kimpton Hotels & Restaurants · Posted Nov 9, 2026
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Lead both commercial and private kitchen operations, supporting the Executive Chef.
Build menus and design recipes Lead all kitchen employees Plan, assign, and direct work; appraise performance; reward and coach employees; address complaints and problem solve Participate in service education through line-ups, menu meetings, and new staff training programs Track kitchen inventory, place orders, monitor equipment maintenance and condition, and ensure compliance with health and safety codes 2 or 4-year degree in Culinary Arts or Hospitality Management Nice to have: advanced culinary arts Nice to have: oenology Nice to have: pastry Nice to have: banquet Chukchansi Gold Resort & Casino · Posted Jun 26, 2026
Responsible for the supervision of all relative food production, financial performance and quality assurance of finished products.
$43,000-$58,000 in benefits alone
Perform excellent customer service at all times Check production levels and adjust if necessary Assign production tasks to lead line cook Review line for proper food levels and pars Maintain compliance with all regulations of health and sanitation standards High school diploma or GED Marriott · Posted Nov 9, 2026
Accountable for overall success of the daily kitchen operations.
Prepares and cooks foods of all types Reviews and adjusts systems and procedures in the kitchen Develops, designs, or creates new menus and recipes Ensures compliance with food handling and sanitation standards Supervises kitchen shift operations High school diploma or GED 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management Melia Hotels International · Posted Nov 6, 2026
Lead the gastronomic experience of the restaurant, ensuring excellence in every dish and managing the kitchen team.
Design creative menus adapted to the restaurant’s identity Ensure quality, freshness and impeccable presentation of dishes Supervise and coordinate the kitchen team Manage cost control, inventory and food safety standards Stay updated on culinary trends and propose innovative ideas Omni Hotels & Resorts · Posted Nov 5, 2026
Lead the Trick Rider specialty restaurant at Omni PGA Frisco Resort, overseeing dining operations, staff management, inventory, and guest experience.
Monitor dining rooms for seating availability, service, safety, cleanliness and wellbeing of restaurant guests Maintain full familiarity with menus and knowledge of beverage offerings Ensure all staff has completed side work checklists for dining room Assist in overall management of the outlet Spot check liquor pars and order daily supplies Aramark · Posted Nov 7, 2026
Lead a team where hospitality, culinary excellence, and community impact come together every day.
Follow the implementation of the ARAMARK Food Services program in accordance with ARAMARK standardized procedures. Design menu, prepare order and work out the food production procedure in accordance client and account manager’s requirement. Lead the whole food production in kitchen. Ensure standardized production flow and focal on food safety and quality issue. Make purchasing plan for food materials, inventory management, assist with account manager for cost control and waste reduction. Keep good understanding on the development and new trend in catering industry; Be proactive to promote new menus and dishes. Technical Secondary School and above. CDM required. Hilton Garden Inn Hershey · Posted Nov 4, 2026
Manage kitchen operations, menu development, staff training, and quality control for a hotel setting.
Interview, select, train, schedule, coach and support associates Establish priorities and assign production and preparation tasks Review daily menu specials, banquet event orders and inventory Requisition day’s supplies and ensure they are received and stored correctly Ensure quality of products received Degree or certificate in Culinary Arts gategroup · Posted Nov 4, 2026
The Executive Chef, Operations is responsible for daily monitoring the preparation of pre-designed meals for multiple customer accounts, managing Chefs, Sous Chefs and Cooks, and promoting/providing quality food services to airline clients.
Achieve culinary operational objectives by contributing information and analysis to strategic plans and reviews Prepare and complete action plans Implement production, productivity, quality, and customer-service standards Serve as culinary resource to operations managers Identify and resolve problems Associate Degree in Culinary Arts Bachelor Degree in Culinary Arts or a related field Nice to have: ServSafe Manager Certification Nice to have: Multi-lingual Nice to have: Labor relations experience Marriott · Posted Nov 4, 2026
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions.
Jimbaran, Bali, Indonesia Bali, Indonesia Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Ensures sanitation and food standards are achieved. Develops and trains team to improve results. Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures. Diploma or Degree in Culinary Arts Diploma or Degree in Hospitality Management Professional culinary certification HACCP and Food Safety Certification Advanced food hygiene certification Aramark · Posted Sep 19, 2026
Assist Account Manager to plan food production, supervise execution, control food cost, and oversee safety procedures in food service operations.
Follow ARAMARK Food Services program and standardized procedures Design menu, prepare orders, and develop food production procedures Lead food production in kitchen ensuring safety and quality Create purchasing plan for food materials and manage inventory Promote new menus and dishes Technical Secondary School and above, Major in Cooking First Degree of Cook Certificate desired Nice to have: Master in Chinese and western cuisine Nice to have: Flexible and innovative Nice to have: Create new menus and dishes Medical Vision 401K with employer match Immediate vesting Life insurance
Paid time off 401k with company match Company sponsored life insurance Medical, dental, vision plans Voluntary short-term/long-term disability insurance
Chef-HeadMarriott · China
Restaurant ChefMelia Hotels International · Las Palmas, Spain
General ManagerOmni Hotels & Resorts · Frisco, US
Culinary Manager IAramark · Lexington Park, US
Executive ChefHilton Garden Inn Hershey · Boston, US