Top 11 executive chef Jobs in cape neddick me

Executive Chef
Cliff House Maine —Cape Neddick, ME
- Full-time
- Writing skills
- Hotel
- Senior level
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Chef de Cuisine
Cliff House Maine —Cape Neddick, ME
- Full-time
- Hospitality
- ServSafe
- 5 years
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Executive Chef
Perkins Cove Kitchen —Ogunquit, ME
- $60,000 - $70,000 a year
- Full-time
- Cooking
- Mentoring
- In-person
Quick Apply
Culinary Manager
110 Grill —Portsmouth, NH
- $60,000 - $70,000 a year
- Full-time
- Writing skills
- Mid-level
- Leadership
Quick Apply
9d
Executive Chef 2
Sodexo —Exeter, NH
- $77,605 - $100,430 a year
- Full-time
- ServSafe
- Cooking
- Mid-level
- Paid holidays
- Health insurance
Summer Sous Chef, Kitchen Lead, Lead Line Cook
Goose Rocks Beach General Store —Kennebunkport, ME
- $18 - $24 an hour
- Temporary
- Mid-level
- Supervising experience
- Organizational skills
- Employee discount
- Flexible schedule
Quick Apply
12d

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Chef de Cuisine
Cliff House Maine —Cape Neddick, ME
This position leads the culinary team with precision, clear communication, and a forward-thinking approach that supports both the resort’s standards and the…
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Chef de Cuisine
34 Park Restaurant —Andover, MA
Support smooth service flow and guest experience. Control food cost through smart ordering, yield awareness, and waste reduction.
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Executive Chef
Tucci's —Dublin, OH
Hire, train, and develop team members for long-term retention and success. Minimum of 3 years' experience as an Executive Chef or Chef de Cuisine in a fast-…
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Chef de Cuisine
Aramark —Delaware, OH
Responsible for developing and executing culinary solutions to meet guests? needs and tastes. Is a leader in ensuring excellent quality and presentation of all…
$70,000 - $75,000 a year

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Executive Chef

Cliff House Maine -
Cape Neddick, ME

Quick Apply

Job Details

Full-time

Qualifications

Staff supervision
Team leadership
Writing skills
Team development
Team training
Managing kitchen staff
General management
Senior leadership
Team building

Full Job Description

Job Summary

The Executive Chef is responsible for directing and over-seeing the entire food service operations, throughout the property. This position is responsible for providing overall leadership in the creative development and quality assurance in culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus and on-going quality assurance processes and systems.

Responsibilities

Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
Devises innovative product offerings for a variety of venues including main dining rooms, buffets room service, specialty restaurants, banquets, catering and themed/special events.
Formulates and implements procedural guidelines, policies and standards pertaining to the overall food and beverage operations. Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor and operating expenses’ cost controls.
Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts.
Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes.
Collaborates with Purchasing in identifying and sourcing required products.
Develops standards, processes and tools to assist in delivering consistent culinary products at both properties.
Guides and supports culinary team in the implementation and adherence of company standards, processes & systems.
Monitors guests, partners and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction.
In partnership with the Food & Beverage management; develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys.

Qualifications

Prior experience as an Executive Chef.
Excellent verbal & written communication skills.
Possess strength in training and team building programs.
Ability to multi-task and oversee multiple property Culinary departments.
Must have 4 or 5 star background, knowledge and ability to implement such standards.
Must have experience in the process of creating and implementing successful new concepts.

Needed Attributes

Employees must fulfill their performance standards for this position and comply with policies, rules and procedures of the Hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees. The job description is intended to describe the general nature and work responsibilities of the position. This job description and duties of this position are subject to change, modification and addition as deemed necessary by the Hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities and assignments requested by supervisors, managers or other Hotel Officials.

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

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executive chef jobs in cape neddick me

Executive Chef

Chef de Cuisine

Executive Chef

Culinary Manager

Executive Chef 2

Summer Sous Chef, Kitchen Lead, Lead Line Cook

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