Culinary operations jobs Skill: culinary operations Culinary & Dining Coordinator
Vetter Senior Living · Fairbury, USFull-time
Head Chef, W Sardinia
Marriott · Italy
Sous Chef
Melia Hotels International · Madrid, Spain
Executive Sous Chef
Marriott · Sri Lanka
Chef de Partie - Main Kitchen
Kempinski Hotels · Bangkok, ThailandOn-site · Full-time
Assoc Sous Chef
Viejas Casino & Resort · USAssociate
Executive Chef
Waldorf Astoria Kuwait · Sioux Falls, USSenior
Renata's Junior Sous Chef
Pyramid Global Hospitality · Phoenix, USOn-site · Full-time · Mid
Executive Chef
Compass Group · Fort Worth, US· Full-time
Sous Chef
Compass Group · Knoxville, USFull-time
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Vetter Senior Living · Posted Nov 10, 2026
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Lead and manage the culinary team at Heritage Care Center, ensuring high-quality dining experiences for residents.
Lead, coach, and support Culinary team members to achieve their best every day Create a positive and engaging work environment where team members feel valued and empowered Oversee daily dining operations to ensure meals are prepared and served with excellence Ensure a welcoming dining experience that promotes resident satisfaction and quality of life Coordinate staffing schedules and assist with recruiting, onboarding, and training new team members Education assistance and loan reimbursement program Commuter Mileage Benefit Medical, dental, and vision benefits for employees working 24+ hours per week 401(k) with employer match after one year of employment Vacation and sick time Marriott · Posted Nov 10, 2026
Accountable for overall success of the daily kitchen operations, leading staff and managing all food related functions.
Prepares and cooks foods of all types Reviews and adjusts systems and procedures in the kitchen Develops new menus and recipes Ensures compliance with food handling and sanitation standards Supervises kitchen shift operations High school diploma or GED 2-year degree in Culinary Arts, Hotel and Restaurant Management Melia Hotels International · Posted Nov 10, 2026
Responsible for implementing centralized kitchen procedures, ensuring quality and safety standards, and supporting the Head Chef in menu planning and service operations at the Fénix Gran Meliá hotel.
Implement company kitchen strategy and procedures Support F&B tool implementation Identify and propose kitchen efficiency improvements Ensure food quality and presentation Collaborate on bar and restaurant menu planning Titulación Superior en Gastronomía/Cocina MeliáRewards loyalty program Flexible compensation Exclusive discounts Active lifestyle promotion Marriott · Posted Nov 10, 2026
Executive Sous Chef responsible for leading kitchen operations, staff development, food safety, budgeting, and guest service at a Marriott International hotel.
Lead kitchen operations and staff Develop and implement menu and purchasing procedures Ensure food safety and sanitation standards Manage budgeting and financial performance Provide customer service and guest satisfaction High school diploma or GED 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major Kempinski Hotels · Posted Nov 10, 2026
Lead culinary operations in the main kitchen, supervising staff, managing prep, cooking, and maintaining standards.
Pre-service food preparation, cook, and present menu dishes to standard, ensuring a clean and reset station at all times. Supervise Commis, Cooks, and Stewards, and conduct shift briefings in the Manager’s absence to align team priorities. Drive onboarding timelines, deliver on-the-job training, track staff progress, and provide input for probation reviews and performance appraisals. Coach and discipline team members as needed, providing constructive feedback to maintain hotel service standards. Assist with departmental budget management, support financial targets, and enforce recycling and cost-saving measures. Viejas Casino & Resort · Posted May 15, 2026
Assist the Sous Chef in daily kitchen operations, training, cost control, and quality assurance for a casino restaurant.
Assist the Sous Chef with day‑to‑day kitchen operations Monitor team performance and staffing Train, coach, and document staff Analyze labor and productivity ratios Develop and adjust recipes High school diploma or GED Associate’s degree preferred Nice to have: Bilingual Spanish Nice to have: Lawson System Waldorf Astoria Kuwait · Posted Nov 9, 2026
Lead culinary operations for a full-service hotel, overseeing menu development, kitchen staff, budgeting, and compliance.
Direct culinary operations Enhance menu offerings Delight guests Monitor financial performance Optimize kitchen operations Travel perks Employee stock purchase program Paid parental leave Caregiving support Crisis concierge Pyramid Global Hospitality · Posted Nov 9, 2026
The Junior Sous Chef is responsible for assisting in the training and coordination of kitchen staff, while actively participating in the preparation and cooking of dishes to ensure a consistent and high-quality culinary experience.
Assist in training staff in the production and execution of outlet needs, ensuring consistency and a high-quality culinary experience. Support the preparation and quality control of soups, stocks, sauces, and other outlet dishes, under the guidance of senior chefs. Contribute to the daily culinary operations in assigned areas, helping to maintain efficiency and effectiveness throughout the kitchen. Monitor inventory levels of ingredients and supplies, and assist in stock rotation to minimize waste. Maintain knowledge of all menus and recipes, ensuring accuracy and consistency in food preparation. High School Diploma or GED Accredited Culinary School Apprenticeship Compass Group · Posted Nov 9, 2026
Lead daily culinary production, menu development, staff training, and financial management for a high-volume food service operation.
Salary: $75,000 - $80,000
Lead daily culinary production and menu development Train and supervise kitchen staff Ensure food safety and sanitation compliance Manage food and labor costs Develop and implement purchasing and inventory procedures A.S. or equivalent Nice to have: Extensive catering experience Nice to have: High volume, complex foodservice operations Nice to have: Institutional and batch cooking experience Nice to have: Hands‑on chefs experience Compass Group · Posted Nov 9, 2026
Lead the daily operations of the culinary department, develop menus, manage cost controls, and oversee catering events.
Assist Executive Chef with cost control and menu planning Produce and execute catering events Roll out new culinary programs with marketing Supervise hourly associates Develop daily menu items and garnishment Associate of Science in Culinary Arts or equivalent Nice to have: Progressive culinary/kitchen management experience Nice to have: Catering experience Nice to have: Institutional and batch cooking experience Nice to have: Knowledge of food and catering trends
Go Hilton travel benefits Pyramid travel benefits
Medical Dental Vision Life Insurance/AD Disability Insurance
Retirement Plan Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection
Culinary & Dining CoordinatorNewVetter Senior Living · Fairbury, US
Head Chef, W SardiniaNewMarriott · Italy
Sous ChefNewMelia Hotels International · Madrid, Spain
Chef de Partie - Main KitchenNewKempinski Hotels · Bangkok, Thailand
Executive ChefWaldorf Astoria Kuwait · Sioux Falls, US
Executive ChefCompass Group · Fort Worth, US