Executive Chef de Cuisine Job at Aramark (Yosemite National Park)

New

Chef De Cuisine - Russian Cuisine

Kuredhivaru Resort and Spa is a tropical oasis nestled in the Noonu atoll within...

Location

Maldives , Kuredhivaru

Salary:

Not provided

Fairmont Le Manoir Richelieu

Expiration Date

Until further notice

Requirements

Diploma or Degree in Culinary Arts or equivalent professional qualification
Minimum 5–7 years of culinary experience, including at least 2–3 years in a leadership role as Chef de Cuisine, Sous Chef
Basic level of English (spoked and written)
Good knowledge of Mediterranean cuisine and cooking techniques
Specialized expertise in Russian cuisine, with a strong understanding of traditional Russian recipes, cooking techniques, ingredients, and presentation standards
Strong knowledge of international culinary techniques, food safety standards, and kitchen management
Proven experience in budgeting, food cost control, menu development, and inventory management
Excellent leadership, communication, organizational, and problem-solving skills
HACCP certification and experience in luxury hotel or resort operations preferred

Job Responsibility

Manage and supervise daily kitchen operations to ensure efficient and smooth service delivery
Maintain culinary concepts, recipes, presentation standards, and food quality across all assigned outlets
Coordinate meal preparation and service activities to ensure timely and consistent delivery of food
Develop and implement menus in collaboration with the Executive Sous Chef
Source and select quality ingredients while balancing operational and budget requirements
Continuously enhance kitchen operations, productivity, and guest dining experiences
Ensure strict compliance with HACCP, food safety, sanitation, and hygiene standards
Monitor food quality, portion control, consistency, and presentation
Maintain kitchen cleanliness, equipment functionality, and safe working practices
Conduct regular inspections to ensure compliance with grooming, hygiene, and operational standards

What we offer

Great healthcare, competitive salary, and some nice extra perks across the Ennismore family of brands
Learning opportunities to broaden your skillset and development that helps you think, make, and thrive at work
An annual diversity and inclusion calendar of events creating opportunities for you to learn, celebrate and make a positive impact
The opportunity to be yourself and collaborate with other bright minds in a relaxed, innovative culture

Fulltime

Chef de Cuisine - Japanese Cuisine

Accountable for the quality, consistency and production of the restaurant kitche...

Location

Indonesia , Nusa Dua

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in the culinary, food and beverage, or related professional area

Job Responsibility

Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant
Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
Maintains food preparation handling and correct storage standards
Recognizes superior quality products, presentations and flavor
Plans and manages food quantities and plating requirements for the restaurant
Communications production needs to key personnel
Assists in developing daily and seasonal menu items for the restaurant
Ensures compliance with all applicable laws and regulations regulations
Follows proper handling and right temperature of all food products
Estimates daily restaurant production needs

Fulltime

Chef de Cuisine - Japanese Cuisine

Accountable for the quality, consistency and production of the restaurant kitche...

Location

Indonesia , Nusa Dua, Bali

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
4 years experience in the culinary, food and beverage, or related professional area
OR 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
2 years experience in the culinary, food and beverage, or related professional area

Job Responsibility

Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant
Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures
Maintains food preparation handling and correct storage standards
Recognizes superior quality products, presentations and flavor
Plans and manages food quantities and plating requirements for the restaurant
Communications production needs to key personnel
Assists in developing daily and seasonal menu items for the restaurant
Ensures compliance with all applicable laws and regulations regulations
Follows proper handling and right temperature of all food products
Estimates daily restaurant production needs

What we offer

Empowering guests to regain control and enhance their well-being
Passionate and engaged associates
Embrace own well-being practices both on and off property

Fulltime

Chef de Cuisine - Specialty Asian Cuisine

The Specialty Asian Chef is one of the lead culinary persons responsible for the...

Location

United States , Plano

Salary:

Not provided

Aramark UK

Expiration Date

Until further notice

Requirements

Proven experience as an Asian Chef/Cook, preferably in a high volume establishment/ restaurant or hotel
In-depth knowledge of Asian culinary traditions, spices, and cooking techniques
Strong creativity and ability to develop innovative recipes while staying true to traditional flavors
Excellent organizational skills and ability to work efficiently in a fast-paced environment
Outstanding attention to detail and commitment to maintaining high culinary standards
Exceptional communication and leadership skills to effectively manage kitchen staff
Requires at least 3 years experience heavily concentrated in authentic Asian Cuisine
Requires at least 2-3 years of post-high school education, preferably a culinary degree
Requires advanced knowledge of the principles and practices within the food profession
Requires experiential knowledge of management of people and/or problems

Job Responsibility

Prepare and cook authentic Asian dishes, with a focus on East Asian and Southeast Asian Cuisine
Create and develop new recipes while ensuring the authenticity and quality of traditional Asian cuisine
Maintain high standards of food preparation, presentation, and hygiene
Manage the Indian station and kitchen operations, including ingredient sourcing, inventory control, and kitchen equipment maintenance
Train and supervise kitchen staff to ensure smooth operations and adherence to food safety regulations
Collaborate with the Executive Chef and Culinary team to design menus, plan special events, and cater to specific dietary requirements
Ensure consistent taste, flavor, and texture of dishes through effective quality control measures
Supervises/coordinates all related culinary activities
Estimates food consumption and requisition or purchase food
Selects and develops recipes and standardize production recipes to ensure consistent quality

Fulltime

New

Chef de Cuisine

The Four Seasons Hotel Philadelphia is seeking an Chef de Cuisine at Sky High by...

Location

United States of America , Philadelphia

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

A minimum of 5 years of culinary experience, ideally including 2 years in a similar management role
Requires ability to operate computer equipment and food & beverage computer systems
Requires the ability to operate and utilize culinary production equipment and tools
Work authorization in the United States

Job Responsibility

Facilitates the organization of the kitchen operations of Sky-High
Provides leadership and management for the culinary department by establishing efficient systems and processes to ensure standards are adhered to
Works closely with Jean-Georges Management to uphold the partnership’s culinary vision
Align on menu development
Execute experiences that reflect the Jean-Georges brand and Four Seasons standards seamlessly

What we offer

Complimentary room night stays at Four Seasons worldwide
Employee meals prepared by our culinary team
Dry cleaning and alteration of employee uniforms
Discounted medical, dental, and vision coverage
Discounted parking and Septa access
Discounted City Fitness membership
PTO and nine paid holidays
401k participation with a company matching program
100% company-paid parental leave
Growth opportunities with Four Seasons

Fulltime

New

Chef de Cuisine

We are seeking a dynamic, charismatic, and highly skilled Chef de Cuisine to lea...

Location

United Arab Emirates , Dubai

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

Minimum 2+ years as a Chef de Cuisine in a reputable Mediterranean or Brasserie-style restaurant
Strong knowledge of Mediterranean culinary traditions: Italian, Greek, and French
Previous experience in standalone restaurants
Middle East experience is a plus but not mandatory
Exceptional leadership, communication, and interpersonal skills
Outgoing, engaging, and comfortable with public-facing activities and social media
Passionate about guest interaction, storytelling, and representing the brand

Job Responsibility

Oversee all culinary operations for lunch and dinner services, ensuring consistency, flavor excellence, and presentation standards
Develop and execute menus inspired by Mediterranean cuisine, with strong emphasis on Italian, Greek, and French flavors
Maintain a strong presence in the kitchen, ensuring smooth service and timely execution
Support staff development through coaching, skills-building, and succession planning
Manage daily kitchen operations, food production, cost controls, and inventory
Serve as the public face of the restaurant, participating in media appearances, photoshoots, and social media content
Engage with guests during service, building rapport, gathering feedback, and elevating the dining experience
Work with management on budgeting, forecasting, and identifying cost-saving initiatives
Monitor food quality, portion control, and waste management
Support revenue growth strategies through menu engineering and guest-driven innovation

What we offer

Work Authorization
Competitive tax-free salary and service charge
Annual Incentive Plan
Live out allowance
Medical and life insurance
Paid annual leave
Paid home leave ticket
End of service gratuity
Learning & Development Programs
Career opportunities and international transfer

Fulltime

New

Chef de Cuisine

The Chef de Cuisine is responsible for the daily operations of hotel/resort main...

Location

United States of America , Montecito

Salary:

115000.00 - 130000.00 USD / Year

Rosewood Hotel Group

Expiration Date

Until further notice

Requirements

Ability to perform job functions with attention to detail, speed and accuracy
prioritize, organize and follow-up
be a clear thinker, remaining calm and resolving problems using good judgment
follow directions thoroughly
understand a guest’s service needs
work cohesively with co-workers as part of a team
work with minimal supervision
maintain confidentiality of guest information and pertinent hotel data
Extensive knowledge in local and worldly cuisines
exceptional guest relations skills

Job Responsibility

Maintain complete knowledge of and comply with all departmental policies, service procedures and standards
Ensure that standards are maintained at a superior level on a daily basis
Participates in restaurant promotions with Director of Marketing
Ensure proper ordering/purchasing of products for every day and specifically weekends
Act as a creative force in menu development
Research and develop new trends in fine dining, regional cuisine and other worldly cuisine
Interact with restaurant guests/visit restaurant in each meal period and connect with guests
Address guest concerns/complaints and resolve to complete satisfaction
Participate in all management meetings
Train restaurant associates on cuisine and dish preparation/presentation to assist in selling to guests

What we offer

Potential eligibility for bonuses

Fulltime

Chef De Cuisine

Exhibits culinary talents by personally performing tasks while assisting in lead...

Location

India , Bengaluru

Salary:

Not provided

Marriott Bonvoy

Expiration Date

Until further notice

Requirements

High school diploma or GED
6 years experience in the culinary, food and beverage, or related professional area
OR: 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
4 years experience in the culinary, food and beverage, or related professional area.

Job Responsibility

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions
Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility
Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced
Responsible for guiding and developing staff including direct reports
Must ensure sanitation and food standards are achieved
Provides direction for all day-to-day operations
Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance
Utilizes interpersonal and communication skills to lead, influence, and encourage others
Encourages and builds mutual trust, respect, and cooperation among team members

Fulltime

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Executive Chef de Cuisine

Job Description

Job Responsibility

Requirements

What we offer

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