6 Culinary Leadership Jobs

You are a talented and experienced Corporate Executive Chef responsible for leading the culinary team and overseeing all culinary operations within the organization. Your role involves developing and executing culinary strategies, maintaining high standards of food quality and presentation, managing budgets, and ensuring compliance with health and safety regulations. Working closely with senior management, you will drive culinary innovation, enhance guest satisfaction, and achieve business objectives. Your responsibilities include providing visionary leadership to the culinary team, setting high standards for creativity, quality, and consistency. You will develop and mentor culinary staff to foster a culture of excellence and collaboration. Additionally, you will lead the development of innovative and appealing menus that reflect current culinary trends, meet nutritional requirements, and align with brand standards. Regularly refreshing menus to keep offerings exciting and relevant is also part of your role. Ensuring that all culinary operations maintain the highest standards of food quality, freshness, and presentation is crucial. Conducting regular audits and inspections to identify areas for improvement and implementing corrective actions as needed is essential. You will also be responsible for developing and managing culinary budgets, including food and labor costs, to optimize profitability while maintaining quality and guest satisfaction. Implementing cost-saving measures without compromising on quality is a key aspect of your role. Building and maintaining strong relationships with food suppliers and vendors to ensure the procurement of high-quality ingredients at competitive prices is important. Negotiating contracts and terms to maximize value and minimize costs is also part of your responsibilities. Ensuring compliance with all relevant health and safety regulations, including food handling and sanitation standards, is crucial. You will implement and enforce policies and procedures to maintain a safe and hygienic working environment. Developing and delivering training programs for culinary staff to enhance their skills and knowledge is part of your role. Staying abreast of industry trends and best practices and incorporating them into training initiatives is essential for the continuous improvement of the culinary team. This is a full-time position with benefits such as cell phone reimbursement, food provided, paid sick time, and Provident Fund. The work schedule is during the day shift, and the preferred experience is a total of 4 years. The work location is in person.,

Summary The Head Chef will resume all the duties and responsibilities of a Department Head and will lead and operate a Culinary team of skilled chefs exemplifying the Hyatt's purpose of Care for people so they can be their best. While leading the Culinary team the Head Chef will adhere toHyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. Qualifications The applicant should Ideally have attended apprenticeship or professional diploma in Food Production with Minimum 2 years work experience as Executive Sous chef in a larger operation. The applicant should have Good practical and operational knowledge along with adequate administrative skills with a flair for creativity.

The Assistant Kitchen Manager (Sous Chef) plays a critical role in the kitchen's day-to-day operations by combining culinary skills with leadership responsibilities. This position assists in managing all food preparation areas, supervising kitchen staff, and ensuring the highest standards of food quality, safety, and guest satisfaction are met. The role requires hands-on involvement in food production while guiding, coaching, and developing the culinary team. The Assistant Kitchen Manager supports financial and operational goals, including food cost management, sanitation standards, and customer service excellence. Candidate Profile: Education and Experience: High school diploma or GED required; Minimum of 6 years experience in 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; Minimum of 4 years experience in culinary or food and beverage operations. Core Work Activities: Leading Kitchen Operations Oversee daily culinary operations and ensure consistent delivery of high-quality food products. Understand employee roles and perform duties in their absence or coordinate appropriate staffing. Provide clear direction, set performance standards, and monitor team progress. Lead by example with integrity, professionalism, and effective communication. Foster a collaborative, respectful, and motivated kitchen environment. Administer kitchen policies fairly and consistently. Monitor staffing levels to meet operational needs and budget targets. Maintain an open-door policy and address employee feedback and concerns proactively. Culinary Standards and Food Safety Assist in menu development and food presentation standards. Ensure compliance with all sanitation, food handling, and safety regulations. Monitor the quality of raw and cooked food items to guarantee superior standards. Enforce employee certifications related to food safety and sanitation. Oversee purchasing, receiving, and storage procedures for food and supplies. Prepare and cook food items as necessary, including special events and VIP guests. Financial and Operational Management Manage food costs, supplies, equipment, and uniform expenses within budget limits. Participate in budget planning and control for the culinary department. Develop and implement purchasing guidelines and control procedures. Collaborate with vendors and suppliers for cost-effective procurement. Guest Service Excellence Support and model excellent hospitality and guest relations. Address guest feedback, complaints, and special requests promptly and professionally. Coach and empower staff to provide outstanding customer service aligned with brand standards. Analyze guest satisfaction data and implement continuous improvement plans. Human Resources & Staff Development Identify and coach the developmental needs of kitchen staff. Conduct training on culinary techniques, food safety, and presentation. Administer performance appraisals for direct reports and provide constructive feedback. Collaborate with Banquet and Catering departments on food knowledge and menu training. Manage employee discipline following company SOPs and support the Peer Review Process. Additional Responsibilities Communicate effectively with executive teams, managers, and coworkers. Analyze operational challenges and recommend solutions. Support special projects and continuous improvement initiatives as assigned.

The Assistant Kitchen Manager (Sous Chef) plays a critical role in the kitchen's day-to-day operations by combining culinary skills with leadership responsibilities. This position assists in managing all food preparation areas, supervising kitchen staff, and ensuring the highest standards of food quality, safety, and guest satisfaction are met. The role requires hands-on involvement in food production while guiding, coaching, and developing the culinary team. The Assistant Kitchen Manager supports financial and operational goals, including food cost management, sanitation standards, and customer service excellence. Candidate Profile: Education and Experience: High school diploma or GED required; Minimum of 6 years experience in 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; Minimum of 4 years experience in culinary or food and beverage operations. Core Work Activities: Leading Kitchen Operations Oversee daily culinary operations and ensure consistent delivery of high-quality food products. Understand employee roles and perform duties in their absence or coordinate appropriate staffing. Provide clear direction, set performance standards, and monitor team progress. Lead by example with integrity, professionalism, and effective communication. Foster a collaborative, respectful, and motivated kitchen environment. Administer kitchen policies fairly and consistently. Monitor staffing levels to meet operational needs and budget targets. Maintain an open-door policy and address employee feedback and concerns proactively. Culinary Standards and Food Safety Assist in menu development and food presentation standards. Ensure compliance with all sanitation, food handling, and safety regulations. Monitor the quality of raw and cooked food items to guarantee superior standards. Enforce employee certifications related to food safety and sanitation. Oversee purchasing, receiving, and storage procedures for food and supplies. Prepare and cook food items as necessary, including special events and VIP guests. Financial and Operational Management Manage food costs, supplies, equipment, and uniform expenses within budget limits. Participate in budget planning and control for the culinary department. Develop and implement purchasing guidelines and control procedures. Collaborate with vendors and suppliers for cost-effective procurement. Guest Service Excellence Support and model excellent hospitality and guest relations. Address guest feedback, complaints, and special requests promptly and professionally. Coach and empower staff to provide outstanding customer service aligned with brand standards. Analyze guest satisfaction data and implement continuous improvement plans. Human Resources & Staff Development Identify and coach the developmental needs of kitchen staff. Conduct training on culinary techniques, food safety, and presentation. Administer performance appraisals for direct reports and provide constructive feedback. Collaborate with Banquet and Catering departments on food knowledge and menu training. Manage employee discipline following company SOPs and support the Peer Review Process. Additional Responsibilities Communicate effectively with executive teams, managers, and coworkers. Analyze operational challenges and recommend solutions. Support special projects and continuous improvement initiatives as assigned.

The Assistant Kitchen Manager (Sous Chef) plays a critical role in the kitchen's day-to-day operations by combining culinary skills with leadership responsibilities. This position assists in managing all food preparation areas, supervising kitchen staff, and ensuring the highest standards of food quality, safety, and guest satisfaction are met. The role requires hands-on involvement in food production while guiding, coaching, and developing the culinary team. The Assistant Kitchen Manager supports financial and operational goals, including food cost management, sanitation standards, and customer service excellence. Candidate Profile: Education and Experience: High school diploma or GED required; Minimum of 6 years experience in 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; Minimum of 4 years experience in culinary or food and beverage operations. Core Work Activities: Leading Kitchen Operations Oversee daily culinary operations and ensure consistent delivery of high-quality food products. Understand employee roles and perform duties in their absence or coordinate appropriate staffing. Provide clear direction, set performance standards, and monitor team progress. Lead by example with integrity, professionalism, and effective communication. Foster a collaborative, respectful, and motivated kitchen environment. Administer kitchen policies fairly and consistently. Monitor staffing levels to meet operational needs and budget targets. Maintain an open-door policy and address employee feedback and concerns proactively. Culinary Standards and Food Safety Assist in menu development and food presentation standards. Ensure compliance with all sanitation, food handling, and safety regulations. Monitor the quality of raw and cooked food items to guarantee superior standards. Enforce employee certifications related to food safety and sanitation. Oversee purchasing, receiving, and storage procedures for food and supplies. Prepare and cook food items as necessary, including special events and VIP guests. Financial and Operational Management Manage food costs, supplies, equipment, and uniform expenses within budget limits. Participate in budget planning and control for the culinary department. Develop and implement purchasing guidelines and control procedures. Collaborate with vendors and suppliers for cost-effective procurement. Guest Service Excellence Support and model excellent hospitality and guest relations. Address guest feedback, complaints, and special requests promptly and professionally. Coach and empower staff to provide outstanding customer service aligned with brand standards. Analyze guest satisfaction data and implement continuous improvement plans. Human Resources & Staff Development Identify and coach the developmental needs of kitchen staff. Conduct training on culinary techniques, food safety, and presentation. Administer performance appraisals for direct reports and provide constructive feedback. Collaborate with Banquet and Catering departments on food knowledge and menu training. Manage employee discipline following company SOPs and support the Peer Review Process. Additional Responsibilities Communicate effectively with executive teams, managers, and coworkers. Analyze operational challenges and recommend solutions. Support special projects and continuous improvement initiatives as assigned.

What youll do: Managekitchen operations, inspiring and mentoring the culinary team Work with the team to ensure the highest standard of food quality, creativity and cleanliness, to maximisecustomer satisfaction Ensureadherence to safety standards and all legislative requirements Contribute to a positive and innovative kitchen culture To control and monitor financial targets and stock management What you bring: Experience ina culinary lead role, with provenleadership skills Professional cookery or culinaryeducation A proactive, agile and organised approach to kitchen management Strong communication skills, with an ability to build and maintain relationships with key customers and clients Commitment to maintaining the highest food safety and hygiene standards