Executive Chef Job at 360 Resourcing Solutions (Manchester)

Executive Chef

The Executive Chef is a management position overseeing chef managers as well as ...

Location

United States , Keller

Salary:

Not provided

Aramark UK

Expiration Date

Until further notice

Requirements

At least 4 years of culinary experience
At least 2 years in a management role preferred
Requires a culinary degree or equivalent experience
Ability to multi-task
Ability to simplify the agenda for the team
Requires advanced knowledge of the principles and practices within the food profession
Requires oral, reading, and written communication skills

Job Responsibility

Ensures culinary production appropriately connects to the Executional Framework
Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food
Train and manage culinary and kitchen employees to use best practice food production techniques
Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
Reward and recognize employees
Plan and execute team meetings and daily huddles
Complete and maintain all staff records including training records, shift opening/closing checklists and performance data
Develop and maintain effective client and guest rapport for mutually beneficial business relationships
Interact directly with guests daily

Fulltime

Executive Chef

At Heirloom Hospitality is seeking an Executive Chef for our current and upcomin...

Location

United States , Detroit

Salary:

Not provided

Heirloom Hospitality

Expiration Date

July 29, 2026

Requirements

Minimum of four years of culinary management experience
high volume upscale dining experience is required
Strong culinary experience in a diverse set of cuisines with a creative gift
Demonstrated ability to connect with people, resolve conflict, drive engagement, mentor and develop teams
Exceptional organizational skills and professionalism
Demonstrated competency in the skills require for financial systems management and cost controls
Ability to create and document efficient Standard Operating Procedures (SOPs)
Proactive approach to analyzing and mitigating risks, seeking effective solutions
Results-driven mindset with a continuous focus on enhancing efficiency and guest satisfaction
Food Handlers Certificate Required

Job Responsibility

Leadership + Team Development: Uphold and demonstrate our core values in all aspects of your work. Build, lead, mentor, and maintain a motivated and high performing kitchen team. Foster an environment of cooperation, respect, continuous improvement and employee engagement
Guest Experience: Create and foster an environment that prioritizes our guests’ experiences and values teamwork. Anticipate and address guests’ service needs and manage opportunities and issues to ensure satisfaction
Menu Development + Implementation: Stay current with the latest trends in culinary arts and beverage. Working with Heirloom Executive Leadership, exercise creative control over menu changes, ensuring the creation of innovative, high-quality, on brand and relevant dishes. Document detailed recipes and SOPs
Live the mission of Heirloom Hospitality
Cultivating Relationships & Experiences through the fanatic pursuit of Enlightened Hospitality
Operational Efficiency: Contribute significantly to our team and business growth. Improve the operational efficiency of the restaurant, ensuring food costs and labor are within budget, waste is minimized, and operations run smoothly. Embrace scalable systems that allow for consistency in process and systems across all Heirloom restaurants
Quality Assurance + Compliance: Maintain an organized high-standard kitchen, valuing the smallest details. Uphold health, safety, emergency management, sanitation and maintenance standards. Ensure all food safety systems and procedures are executed in accordance with company standards and local/state/federal law
Inventory Management + Procurement: Ensure preparation quantities support forecasted business levels through proactive management of ordering, prepping, and maintaining accurate par levels. Develop and maintain positive relationships with suppliers and vendors
Training + Development: Lead day-to-day operations effectively, providing the tools and training needed for a smooth service. Implementing ongoing skills training to ensure the restaurant’s service excellence and culinary standards
Financial Management: Responsible for maintaining and improving profitability. Control expenses against budget, implement effective cost controls while delivering the highest possible standard in culinary excellence

What we offer

Health Insurance
Dental Insurance
Vision Insurance
Paid Time Off
Potential Bonuses
Dining Discounts

Fulltime

Executive Chef

The Executive Chef is a Lead culinary person responsible for supervising all cul...

Location

United States , Washington

Salary:

98000.00 - 110000.00 USD / Year

Aramark

Expiration Date

Until further notice

Requirements

Requires at least 4 years of culinary experience
At least 2 years in a management role preferred
Requires a culinary degree or equivalent experience
Ability to multi-task
Ability to simplify the agenda for the team
Requires advanced knowledge of the principles and practices within the food profession
Requires oral, reading, and written communication skills

Job Responsibility

Ensures culinary production appropriately connects to the Executional Framework
Ensures proper culinary standards and techniques are in place for preparation of food items, including production, presentation, and service standards
Manages a culinary team, including chef managers and hourly staff, to ensure quality in final presentation of food
Train and manage culinary and kitchen employees to use best practice food production techniques
Coach employees by creating a shared understanding about what needs to be achieved and how it is to be achieved
Reward and recognize employees
Plan and execute team meetings and daily huddles
Complete and maintain all staff records including training records, shift opening/closing checklists and performance data
Develop and maintain effective client and guest rapport for mutually beneficial business relationships
Interact directly with guests daily

What we offer

medical
dental
vision
work/life resources
retirement savings plans like 401(k)
paid days off such as parental leave and disability coverage

Fulltime

Executive Chef

About Four Seasons: Four Seasons is powered by our people. We are a collective o...

Location

Tunisia , Tunis

Salary:

Not provided

Four Seasons

Expiration Date

Until further notice

Requirements

College degree preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required
Five to seven years previous experience in multiple culinary/food & beverage department head positions
Requires a working knowledge of division operations as well as Four Seasons cultural and core standards, policies, and standard operating procedures
Working knowledge is generally learned on-the-job
Requires ability to operate computer equipment and other food & beverage computer systems
Requires the ability to operate and utilize culinary production equipment and tools
Requires reading, writing and oral proficiency in the French and English languages

Job Responsibility

Provide leadership and management for the Kitchen Department by establishing plans of character, integrity, and quality which result in the long-range continued growth and profitability of the department, division and Hotel
Coordinate the selection, training, development, and evaluation of employees and managers in the Kitchen Department through effective management and leadership to ensure that established cultural and core standards are met
long-range strategic planning for outlet operation
Effectively plan and develop menus for the hotel considering factors such as product availability, food and service cost, marketing conditions and business volume
assign prices for daily menus that result in net profit
participate in making decisions regarding printing, layout, posting, and distribution of menus while ensuring the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration
Control labor and operating expenses through effective planning, budgeting, purchasing decisions, policy making, and inventory control while focusing on creative cost control and revenue generation solutions to maximize profit in the department, division and hotel
Ensure that sanitation standards as set forth by Four Seasons, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen
Set up control systems which will assure quality and portion consistency and the ability to create proper purchasing specifications as well as monitor and review operating criteria and develop an awareness of the importance of food preparation and quality
Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments

Fulltime

Executive Chef

In the role of Executive Chef, you are responsible for the day-to-day operations...

Location

United States , Normal

Salary:

60000.00 - 69000.00 USD / Year

Atria Senior Living

Expiration Date

Until further notice

Requirements

Five (5) or more years Culinary Experience in the hospitality industry
High School Diploma or General Education Degree (GED)
Strong organization and time management skills
Able to resolve problems of dissatisfied customers and/or employees
Food handlers permit as required by state law and/or Company standards
Basic Computer skills – Microsoft word, Outlook, and Excel
Must possess valid driver's license
Must satisfactorily meet and be in compliance with Company motor vehicle policy standards

Job Responsibility

Responsible for the day-to-day operations and staffing for the kitchen and dining venue in the community
Drive a culture of hospitality and ensure that residents’ tastes are indulged and their suggestions implemented
Act as a manager on duty as required
Responsible for interviewing, hiring, training, developing, and performance managing assigned staff
Maintain monthly and annual budgets for the Culinary Services department
Maintain the appropriate inventory of kitchen supplies, small wares, and table ware
Ensure that purchasing standards are maintained and that appropriate vendors are used at all times
Ensure that all food is prepared, stored, and served according to Company standards and legal requirements
Meet regularly with residents and family members to confirm that high satisfaction levels are maintained
Work with staff to ensure they have a clear understanding of how to provide high levels of customer service

What we offer

Competitive Pay
Paid Holidays & PTO
Comprehensive Health Plans including medical, vision, and dental coverage
company paid short term and long term disability
other voluntary benefits such as critical illness coverage
Career Advancement Opportunities
Tuition Reimbursement up to $5,250 a year
Employee Loyalty Rewards Program
Retirement Savings Plan with Employer Match
Rewards & Recognition

Fulltime

Executive Chef

At Buzzworks Holdings, we’re on an exciting journey of growth and food is at the...

Location

United Kingdom , Edinburgh

Salary:

Not provided

360 Resourcing Solutions

Expiration Date

Until further notice

Requirements

Proven experience managing multiple kitchens or sites
Strong commercial acumen, with a clear understanding of GP, cost control, and performance drivers
A natural leadership style with a passion for developing people and building high-performing teams
A genuine passion for food, quality, and consistency at scale
The ability to remain calm under pressure in a fast-paced environment

Job Responsibility

Lead, coach, and develop a team of Head Chefs and Area Chefs
Drive performance across multiple sites, ensuring consistency in quality, standards, and financial results
Manage food GP, cost control, and waste while maintaining exceptional food quality
Support new site openings and embed operational excellence from day one
Build strong, motivated kitchen teams with a focus on engagement and retention
Identify and nurture talent, creating clear development pathways
Lead from the front during key trading periods
Deliver and embed the Love Food Feel Good campaign across all kitchens

What we offer

40% staff discount across all venues
TRONC system – 100% of tips shared with our teams
Access to Stream rewards platform
Long service holidays (1, 3, and 5 years)
Employee Assistance Programme (EAP) and wellbeing support
Flexible working options where possible

Fulltime

Executive Chef

Location

United States , Billings

Salary:

62000.00 - 71300.00 USD / Year

Atria Senior Living

Expiration Date

Until further notice

Requirements

Five (5) or more years Culinary Experience in the hospitality industry
High School Diploma or General Education Degree (GED)
Strong organization and time management skills
Able to resolve problems of dissatisfied customers and/or employees
Food handlers permit as required by state law and/or Company standards
Basic Computer skills – Microsoft word, Outlook, and Excel
Position may require driving responsibilities (may use Company provided vehicle and/or personal vehicle)
Must possess valid driver's license
Must satisfactorily meet and be in compliance with Company motor vehicle policy standards

Job Responsibility

In the role of Executive Chef, you are responsible for the day-to-day operations and staffing for the kitchen and dining venue in the community
You drive a culture of hospitality and ensure that residents' tastes are indulged and their suggestions implemented
You act as a manager on duty as required
Responsible for interviewing, hiring, training, developing, and performance managing assigned staff
This includes scheduling of hours, breaks, and meal periods
Maintain monthly and annual budgets for the Culinary Services department, including producing written documentation of monthly spend on food, supplies, and labor
Maintain the appropriate inventory of kitchen supplies, small wares, and table ware
Responsible for ensuring that purchasing standards are maintained and that appropriate vendors are used at all times
Maintain strong and positive relationships with all vendors
Ensure that all food is prepared, stored, and served according to Company standards and legal requirements

What we offer

Competitive Pay
Paid Holidays & PTO
Comprehensive Health Plans
Career Advancement Opportunities
Tuition Reimbursement
Employee Loyalty Rewards Program
Retirement Savings Plan with Employer Match
Rewards & Recognition
Health & Safety

Fulltime

Executive Chef

Are you a passionate foodie with proven leadership skills? We’re looking for a t...

Location

United Kingdom , Beverley

Salary:

55000.00 - 65000.00 GBP / Year

Bulls Head, Earlswood

Expiration Date

July 23, 2026

Requirements

Proven leadership skills
Experience as Head Chef or Executive Chef in a similar environment for at least 3 years
Skilled in delivering to 2–3 rosette standard
Detail-oriented
Solution-focused
First class customer care
Strong organisational skills
Ability to thrive in a fast-paced setting
Ideally Food Safety Level 3 qualified or equivalent (or willingness to achieve)
Flexible

Job Responsibility

Leading the kitchen team from the front during service
Developing and delivering meaningful operational plans for the kitchen
Fostering an environment where the kitchen team feel engaged and supported
Designing menus that exceed guest expectations
Taking charge of all kitchen health, safety, and food hygiene standards
Taking the lead role in selecting candidates
Taking full responsibility for kitchen profitability
Working with the General Manager and Head of Food to approve and negotiate with local suppliers
Communicating all aspects of provenance, allergens, nutrition to all Team members
Keeping the kitchen running like clockwork

What we offer

Stream - access up to 40% of your wages as you earn them each week
28 days annual leave (rising to 33 days after 5 years)
Health cash plan
High Street discounts
Discounted accommodation, food and drink
Employee Assistance Programme
Enhanced maternity and paternity pay
Apprenticeships available
Life assurance
Long service awards

Fulltime

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